Republic of the Philippines

Department of Education
Region V
DIVISION OF ALBAY
Legazpi City
LABNIG NATIONAL HIGH SCHOOL
Malinao, Albay

BREAD AND PASTRY PRODUCTION NCII

1ST QUARTER
Grade 12-H.E. Loyalty

TABLE OF SPECIFICATION
COGNITIVE LEVELS
Knowing (Easy) 30% Applying (Ave) 60% Reasoning (Diff.) 10%
LEARNING COMPETENCIES No. of Weight No. of Items Recall/ Understand Describe/ Compare/ Analyze/ Find Evaluate Essay Justify Placement
Hours Recognize Identify Contrast Interpret Solutions
Use appropriate equipment according to required bakery products and standard operating 12 0.07 10 34 3 7 (4)
procedures 4 3,7,10,34
Bake bakery products according to techniques and appropriate conditions. 16 0.10 9,11 43 13 1 2 (6)
6 1,2,9,11,13,43
Select, measure and weigh required ingredients according to recipe or production 12 0.07 4 25,26 18,19 (4)
requirements and established standards and procedures 18,19,25,26
Prepare variety of pastry products according to standard mixing 16 0.10 29 6,15,20 44 8 (6)
procedures/formulation/recipes and desired product characteristics 6 6,8,15,20,29,4
4
Bake pastry products according to techniques and appropriate conditions and enterprise 16 0.10 16 17 55,56,57 58 (6)
requirements and standards 6 16,17,55,56,57
,58
Decorate and present pastry products 12 0.07 4 51,52,53 54 (4)
51,52,53,54
Select packaging appropriate for the preservation of product freshness and eating 8 0.05 4 12 14 (30
characteristics 3 4,12,14
Prepare sponges and cakes according to recipe specifications, techniques and conditions 16 0.10 6 30,31,33 21,24 32 (60)
and desired product characteristics 21,24,30,31,32
,33
Prepare and select fillings in accordance with required consistency and appropriate flavors 12 0.07 5 49,50 41,42,48 (5)
41,42,48,49,50
Fill and assemble slice of layer sponges and cakes according to standard recipe, 12 0.07 5 35 46,47 37,39 (5)
specifications, enterprise practice and customer preferences 35,37,39,46,47
Use suitable icings and decorations according to standard recipes and/or enterprise 8 0.05 3 27,28 40 (3)
standards and customer preferences 27,28,40
Store cakes in accordance with establishment’s standards and procedures 2 12 0.07 5 5 45,59 38,60 (5)
5,38,45,59,60
Prepare, cut and assemble sponges and bases according to standard recipes and 8 0.05 3 22,23 36, (3)
enterprise requirements and practices 22,23,36
TOTAL 160 0.97 60 5 4 9 18 15 3 4 2 60

Prepared by: LYN-LEE B. BARCOMA

BPP Teacher

Noted by: MERLY C. CRUCILLO

School Principal I
 Republic of the Philippines
Department of Education
Region V
DIVISION OF ALBAY
Legazpi City
LABNIG NATIONAL HIGH SCHOOL
Malinao, Albay

BREAD AND PASTRY PRODUCTION NCII

2nd QUARTER
Grade 12-Loyalty
S.Y. 2022 - 2023
TABLE OF SPECIFICATION
COGNITIVE LEVELS
Knowing (Easy) 30% Applying (Ave) 60% Reasoning (Diff.) 10%
LEARNING COMPETENCIES No. of Weight No. of Recall/ Underst Describe/ Compare/ Analyze/ Find Evaluate Essay Justify Placement
Hours Items Recogni and Identify Contrast Interpret Solutions
ze
Select, measure and weigh required ingredients 6 0.10 6 21,22,23,24 (6)
according to recipe or production requirements, ,25,27 21,22,23,24,25,27
enterprise practices and customer practices
Bake bakery products according to techniques and 6 0.10 18,20 55-60 (8)
appropriate conditions. 6 18,20,55,56,57,58,
59,60
Prepare sponges and cakes according to recipe 6 0.10 6 19 31,32,33,34 (6)
specifications, techniques and conditions and desired ,35 19, 31,32,33,34,35
product characteristics
Use appropriate equipment according to required 4 0. 06 26,28,29,30 (4)
pastry and bakery products and standard operating 4 26,28,29,30
procedures
Decorate sponges and cakes suited to the product and 6 0.10 13 8,9,14, (6)
occasion and in accordance with standard recipes and 6 15,16, 13, 8,9,14, 15,16,
enterprises practices
Present cakes in accordance with customer’s 4 0. 06 4 36,37,38,39 (4)
expectations 36,37,38,39
Marked cakes or cut portion-controlled to minimize 6 0.10 6 48,49,50 51,52,53 (8)
wastage and in accordance with enterprise ,54,55 48,49,50,
specifications and customer preferences 51,52,53,54,55
Prepare, cut and assemble sponges and bases according 6 0.10 6 1,2,4.1 3,5 (6)
to standard recipes and enterprise requirements and 2 1,2,4, 3,5.12
practices
Prepare fillings with the required flavors and 4 0. 06 4 6,7 (2)
consistency 6,7
Portion and present desserts according to product 4 0. 06 4 40,41,42 (4)
items, occasions and enterprise standards and ,43 40,41,42,43
procedures
Plate and decorate desserts in accordance with 4 0. 06 4 44,45,46,47 (4)
enterprise standards and procedures 44,45,46,47
Store desserts In accordance with the required 4 0. 06 4 10,11 17 (3)
temperature and customer’s specifications. 10,11, 17
TOTAL 60 0.96 60 5 14 26 10 5 60

Prepared by: LYN-LEE B. BARCOMA Noted by: MERLY C. CRUCILLO

BPP Teacher School Principal I
 Republic of the Philippines
Department of Education
Region V
DIVISION OF ALBAY
Legazpi City
LABNIG NATIONAL HIGH SCHOOL
Malinao, Albay

Introduction to Philosophy of the Human Person

2nd QUARTER
Grade 12-HUMSS
S.Y. 2022 - 2023
TABLE OF SPECIFICATION
COGNITIVE LEVELS
Knowing (Easy) 30% Applying (Ave) 60% Reasoning (Diff.) 10%
LEARNING COMPETENCIES No. of Weight No. of Recall/ Understa Descri Compare/ Analyze/ Find Evaluate Essay Justify Placement
Hours Items Recognize nd be/ Contrast Interpret Solutions
Identif
y
Notice disorder in an environment 3 0. 09 6 1,4,5, 7 41,42 (6)
1,4,5,7,41,42
Show that care for the environment contributes to 4 0.12 7 43,44,45 2,3,6 (6)
health, well-being and sustainable development 2,3,6, 43,44,45
Evaluate and exercise prudence in choices 4 0. 12 7 21,22,23 51,52,53 (8)
,54,55 21,22,23,
51,52,53,54,55
Realize that intersubjectivity requires accepting 4 0.12 7 46,47,48 24,25,26 (6)
differences and not to imposing in others. 24,25,26, 46,47,48
Explain that authentic dialogue means accepting others 3 0. 09 6 31,32,33,34 56,57 (6)
even of they are different from themselves 31,32,33,34, 56,57
Compare different forms of societies and individualities 3 0. 09 8,9,10,18, (6)
6 19,20 8,9,10,18,19,20
Recognize the meaning of his/her own life 4 0.12 7 11,12,13 27,28,29,30 ( 7)
11,12,13,
27,28,29,30
Enumerate the objectives he /she really wants to 4 0.12 7 14,15,16 35,49, (5)
achieve and to define the projects he/she really wants 14,15,16, 35,49,
to do in his/her life
Explain the meaning of life 4 0.12 7 17 36, 37, 58,59,60 (10)
38, 17, 36, 37, 38,
39,40,50 39,40,50, 58,59,60
TOTAL 32 0. 99 60 14 3 16 17 5 5 60

Prepared by: LYN-LEE B. BARCOMA Noted by: MERLY C. CRUCILLO

Subject Teacher School Principal I