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Claret School of Zamboanga City
LEVEL II PAASCU – ACCREDITED
Ruste Drive, San Jose Cawa – Cawa, Zamboanga City
Junior High School
CURRICULUM MAP IN GRADE 9 TLE (BREAD AND PASTRY PRODUCTION)
Subject Title TLE-Bread and Pastry Production School Year 2021-2022
Grade Level 9 Contact Hours 1 hour and 30 minutes per week (Synchronous)
Name of Teacher Mr. Judiver D. Callao Class Schedule Monday to Friday
CONTENT STANDARDS:
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production, the basic concept and underlying theories in preparing and
producing baker and pastry products, preparing and presenting gateaux, tortes and cakes and preparing and displaying petits fours.
PERFORMANCE STANDARDS:
The learners independently demonstrate core competencies in preparing and producing bakery products and demonstrate competencies in preparing and producing pastry
products gateaux, tortes and cakes and petits fours.
Time Frame Learning
Contents
Cross-Linked
Concepts and Values
Learning Outcomes
(Learning Competencies
and Success Indicators)
Assessment
Strategies
Learning Activities Resource
Materials
Remarks
Asynchronous Synchronous
Unit I Preparing and Producing Bakery Products
Week 1
(August 2- 6)
Day 1
Day 2
Common
Baking
Ingredients
EP # 3. Everything is
connected to
everything else.
(Self-awareness)
Each common baking
ingredient plays a
very important role to
produce a quality
baked product. And
their functions matter
most. In life, we are
also surrounded by
different people who
At the end of the week, the
students CAN:
1. identify the common
baking ingredients.
1.1 list down the common
baking ingredients (dry
and liquid); and
1.2 differentiate between
dry and liquid
ingredients.
Identification
(Supply Type)
Statement
Completion
True or False
(Select Type)
Answering
(Lifelong
Learning
Module)
(Act. #s 1)
Identifying the
common
baking
ingredients.
Date: August 9
Presentation:
The students will do the
following activities:
1. Activating prior
knowledge by
showing pictures of
the different baking
ingredients.
(10minutes);
Lifelong
Learning
Module
Textbook 1,
pages 4-9
Online
youtube video
https://www.y
outube.com/w
atch?v=DLH
QSmyliJA
help us every day in
building our future.
2. Clarifying answers
in the Lifelong
Learning Module
1-2(40 minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting essential
ideas based from the
given statement
found in the lifelong
learning (10
minutes); and
5. Synthesizing
significant learnings
through
mentimeter.com.
(15 minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
Day 3
Day 4
Proper Way
of Measuring
Ingredients
PE – Conflict
Resolution
(Decision Making)
It is clearly stated in
the basic guidelines in
measuring ingredients
to read and
understand the
recipe, use the right
measuring tool and to
avoid spillage. Just
like when dealing with
conflicts in any
situation, one should
analyze its objective
and think
systematically and
suggest a range of
non-violent solutions.
2. select the right
measuring tool used in
baking.
2. 1 identify the different
measuring tools used in
baking;
2. 2 state the importance of
measuring tools; and
2. 3 identify the steps in
measuring baking
ingredients.
Naming
(Supply Type)
Graphic
Organizer
(Venn Diagram)
Sequential
Arrangement
(Supply Type
Answering
Lifelong
Learning
Module
(Act. #s 2)
Naming the
different tools.
Textbook 1,
pages 9-11
Online
youtube video
https://www.y
outube.com/w
atch?v=0v-
ulU_mi7o
Week 2
(August 9-
13)
Day 1
Day 2
Classification
of Bakery
Products
EP # 7. Nature is
beautiful and we are
stewards
of God’s creation.
(Appreciation)
We make wise
decisions when faced
with challenging
problems in life.
At the end of the week, the
students CAN:
1. recognize the general
categories of bakery
products;
1.1 identify the five
general categories of
bakery products; and
Identification
(Supply Type)
Wordle
(Supply Type)
Multiple Choice
(Supply Type)
Answering
Lifelong
Learning
Module)
(Act. # 3)
Identifying the
five general
categories of
Date: August 16
Presentation:
The students will do the
following activities:
1. Activating prior
knowledge by
giving a quote of the
day. (10 minutes);
Lifelong
Learning
Module
Textbook 1,
pages 24-29
1.2 classify baked products
according to the way it’s
leavened.
bakery
products.
2. Clarifying answers
in the lifelong learning
module.
(40 minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting essential
ideas based from the
given statement
found in the lifelong
learning (10
minutes); and
5. Synthesizing
significant learnings
through
mentimeter.com.
(15 minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
Day 3
Day 4
Baking
Equipment
PE – Decision
Making
Finest baked products
require choosing the
right equipment. This
is also true when you
want to have the finest
in life.
2. recognize the baking
equipment.
2.1 identify the different
baking equipment; and
2.2 states the importance
of the different baking
equipment.
Identification
(Supply Type)
ABC
summaries
(Supply Type)
True or False
and Multiple
Choice
(Select Type)
Answering
Lifelong
Learning
Module
(Act. # 4)
Identifying the
baking
equipment in
the given
pictures.
Textbook 1,
pages 35-37
Week 3
(August 16-
20)
Day 1
Day 2
Basic Mixing
Techniques
Core Values:
CHEERS
It was amazing to
know that mixing
techniques give a
different texture and
character to baked
products. In life, we
At the end of the week, the
students CAN:
1. recognize the basic
mixing techniques.
1.1 identify the basic
mixing techniques.
1.2 explain the importance
of mixing techniques in
baking
Situation
Analysis
(Supply type)
One Sentence
Summary
(Supply type)
Answering
Lifelong
Learning
Module
(Act. # 5)
Analyzing the
different
Date: August 23
Presentation:
The students will do the
following activities:
1. Activating prior
knowledge by giving
Lifelong
Learning
Module
Textbook 1,
pages 30-32
Online
youtube video
also need to nurture
different values to
help us develop our
skills and bring out
the best in us.
situations
given.
a quote of the day.
(10 minutes);
2. Clarifying answers
in the Lifelong Learning
Module 5-6
(40 minutes);
3. Discovery learning
through
collaborative
activity.
(15 minutes);
4. Extracting essential
ideas based from the
given statement
found in the lifelong
learning
(10minutes); and
5. Synthesizing
significant learnings
through
mentimeter.com.
(15 minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
https://www.y
outube.com/w
atch?v=1td0N
N8XlmE
Day 3
Day 4
Basic
Principles in
Baking
EP # 2. All forms of
life are important.
(Independence and
Commitment)
Baking is a
combination of
science and art. To
execute it properly, a
baker must be familiar
with the baking
techniques. Just as in
our life to live it to the
fullest, everything is
also important and
must be familiarized.
2. recognize the techniques
used in baking.
2.1 identify the techniques
used in baking.; and
2.2 differentiate each
baking technique.
True or False
(Select Type)
Aha! and Huh?
Graphic
Organizer
Answering
Lifelong
Learning
Module
(Act. # 6)
Analyzing
basic
principles in
baking.
Textbook 1,
pages 40-41
Week 4
(August 23-
27)
Day1
Day 2
Oven
Temperature
PE- Social
Responsibility
(Accuracy)
You have prepared the
batter or dough
mixture well, followed
At the end of the week, the
students CAN:
1. recognize the
importance of applying the
correct oven temperature.
Conversion
Problem
Solving
(Supply Type)
Answering
Lifelong
Learning
Module
(Act. # 7)
Date: August 30
Presentation:
The students will do the
following activities:
Lifelong
Learning
Module
Textbook 1,
pages 77-79
the correct techniques
and measured
accurately to have a
successful baked
product, but forgot
about the oven
temperature and time,
this might cause the
failure of your baked
product. Thus, we
must have a sense of
responsibility towards
the present and future
generation.
1.1 state the importance of
oven temperature; and
1.2 convert Fahrenheit to
Celsius, and vice versa.
Positive and
Negative
Thoughts
Converting
degree Celsius
to Fahrenheit
and vice versa.
1. Activating prior
knowledge by giving a
quote of the day.
(10 minutes);
2. Clarifying answers
in the Lifelong Learning
Module 7-8-9
(40 minutes);
3. Discovery learning
through
collaborative
activity.
(15 minutes);
4. Extracting essential
ideas based from the
given statement
found in the lifelong
learning (10
minutes); and
5. Synthesizing
significant learnings
through
mentimeter.com.
(15 minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
Day 3 Preparing
Variety of
Pastry
Products
CORE VALUES –
Respect for others
(Fortitude and
Excellence)
Like the types of
pastry, they are being
prepared in different
ways and produced
differently. Each
different way has a
purpose that
constitutes for a baker
to develop fortitude
and excellence in their
baking.
2. recognize the variety
of pastry products.
2.1 identify the variety of
pastry products; and
2.2 differentiate between
laminated and non-
laminated pastry.
Identification
(Supply Type)
3-2-1 response
Answering
Lifelong
Learning
Module
(Act. # 8)
Identifying
pastry
products.
Textbook 1,
pages 77-79
Day 4 Mixing
Methods for
Pastry
Preparations
CORE VALUES:
Excellence
It is important to know
the mixing methods
especially for the
beginners. There are
times in our life that
3.recognize the mixing
methods for pastry
preparation:
3.1 identify the procedures
in preparing a single and
double crust pie; and
Identification
(Supply type)
Statement
Completion
(Supply type)
Answering
Lifelong
Learning
Module
(Act. # 9)
Textbook 1,
pages 80-82.
Online
youtube video
https://www.y
outube.com/w
we must learn and
practice first some
new things for us to be
able to be better or
good at it.
3.2 differentiate between
mixing by hand method
and mixing by machine
method
Sequential
Arrangement
Identifying
whether the
following
mixing method
is done by
hand or
machine.
atch?v=BEvc
xePLHbU
Week 5
(August 30-
31)
(September
1-3)
Day 1
Day 2
Correct Oven
Conditions
for Baking
Pastries
EP # 1: Everything
connected to everyone
else.
(Patience and
Appreciation)
It is important to know
the correct
temperature for
baking pastries
especially for the
beginners. To produce
a high-quality
product.
In life we have to look
back from where we
came from for it will
give us a clear path
towards a successful
life.
At the end of the week, the
students CAN:
1. recognize the required
oven temperature to bake
goods in accordance with
the desired characteristics
and standard recipe
specifications.
1.1 identify the oven
temperature in accordance
with the desired
characteristics and
standard recipe
specifications
Fill in the
blanks
(Supply Type)
Acrostics
(Select Type)
Multiple Choice
(Select Type)
Answering
Lifelong
Learning
Module
(Act. # 10)
Filling in the
missing data in
the given table
below.
Date: September 13
Presentation:
The students will do the
following activities:
1. Activating prior
knowledge by
giving a series of
questions and then
asks the students to
list down different
words related to the
topic. (10 minutes);
2. Clarifying answers
in the Answering
Lifelong Learning
Modules 10-11-12
(40 minutes);
3. Discovery learning
through
collaborative
activity. (15
minutes);
4. Extracting essential
ideas based from the
Lifelong
Learning
Module
Textbook 1,
pages 103-104
Day 3 Types of
Icing,
Fillings and
Glazes
EP # 7: Everything
changes.
(Perseverance)
Learning about the
different types of
filling is also learning
2. recognize the different
types of icings, fillings and
glazes;
2.1 differentiate Icing,
Filling, and Glaze.
Classification
(Select Types)
Questioning
Scramble
Words
Answering
Lifelong
Learning
Module
(Act. #11)
Textbook 1,
pages 109-110
about how to
appreciate it. How it
was differently done
and how it improves
its taste. In life, we
need to appreciate
and face the different
challenges of life
Identifying the
types of icing,
fillings and
glazes and
terms that are
not related to
the group then
determine the
remaining
terms.
given statement
found in the lifelong
learning (10
minutes); and
5. Synthesizing
significant learnings
through
mentimeter.com. (15
minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
Day 4 Finishing
Pastry
Products
.EP # 6: Nature is
beautiful and we are
stewards of God’s
creation.
(Accuracy)
In finishing a pastry
product, it takes much
time and effort to
achieve the right
design, shape,
position and color. In
our life, it also takes
time to work on
something, to manage,
to create and in due
time we will reap
something beautiful
3.recognize the different
ways to design the crust of
pies.
3.1 familiarize the steps in
designing crust pie.
Identification
and Sequential
Arrangement
Key points
Summary
Answering
Lifelong
Learning
Module
(Act. #12)
Identifying
what kind of
pie it is and
arranging the
steps in
chronological
order.
Textbook 1,
pages 120-122
Week 6
(September
6-10)
FIRST SUMMATIVE EXAMINATION AND PERFORMANCE TASK WEEK
Week 7
(September
13-17)
Day 1
Day 2
Storing
Pastry
Products
EP # 5: Nature
Knows Best
(Obedience)
Pastry products has
its own ways on how
At the end of the week, the
students CAN:
1. recognize the different
ways how to store pastry
products and the
Identification
(Supply Type)
Multiple Choice
Answering
Lifelong
Learning
Module
(Act. # 13)
Date: September 20
Presentation:
The students will do the
following activities:
Lifelong
Learning
Module
Textbook 1,
pages 132-135
to store and retain its
freshness. In the
human nature, we also
have our own ways on
how to maintain the
purest of our soul in
the way of remaining
good and do good to
anyone.
importance of packaging
pastry products.
1.1 identify the factors to
consider when storing
baked pastry products.
(Select Type) Identifying
whether it
refers to time
element,
product
placement, and
shelf life and
matching
column A and
column B.
1. Activating prior
knowledge by giving a
series of questions and
then asks the students to
list down different
words related to the
topic. (10 minutes);
3. Clarifying answers
in the Lifelong Learning
Module 13-14
(40 minutes);
4. Discovery learning
through
collaborative
activity.
(15 minutes);
5. Extracting essential
ideas based from the
given statement
found in the lifelong
learning (10
minutes); and
6. Synthesizing
significant learnings
through
mentimeter.com.
(15 minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
Day 3
Day 4
Packaging
Pastry
Products
EP # 5: Everything
must go somewhere
(Responsibility)
The importance of
packaging pastry
products and the
different materials
used is for the pastry
product to look more
presentable to the
customers. Similarly,
there is a need for us
to avoid from
throwing away
plastics and other
none-biodegradable
packaging material to
help the place look
presentable and to
minimize waste
pollution.
2. recognize the
importance of packaging
pastry products.
2.1 identify the different
packaging materials for
baked products.
Matching Type
(Select Type)
Acrostics
(Select Type)
Answering
Lifelong
Learning
Module
(Act. # 14)
matching
column A with
column B
Textbook 1,
pages 139-140
Week 8
(September
20-24)
Day 1
Day 2
Gateaux,
Tortes and
Cakes
CORE VALUES:
CHEERS
Each bakery product
has its unique
differences, and it
depends on its
ingredients used.
Likewise, people
possess unique
differences too.
At the end of the week, the
students CAN:
1. recognize the
differences of gateaux,
tortes and cake
1.1 identify gateaux, tortes
and cakes; and,
1.2 classify the
components of a cake.
Identification
(Supply Type)
Questioning
(Supply Type)
Answering
Lifelong
Learning
Module
(Act. # 15)
Identifying the
different
descriptions of
Gateaux,
Tortes and
Cakes.
Date: September 27
Presentation:
The students will do the
following activities:
1. Activating prior
knowledge by giving a
series of questions and
then asks the students to
list down different
words related to the
topic. (10 minutes);
2. Clarifying answers in
the Lifelong Learning
Module 15-16
(40 minutes);
3. Discovery learning
through
collaborative
activity.
(15 minutes);
4. Extracting essential
ideas based from the
given statement
found in the lifelong
learning
(10minutes); and
5. Synthesizing
significant learnings
through
mentimeter.com.
(15 minutes)
Textbook 1,
pages 153-154
Day 3
Day 4
Preparing
and Filling
for Cakes
PE: Respect for others
Knowing the
differences of
shortened from
unshortened cakes
and a certain filling
suitable to a cake
produces good quality
baked products. Like
every individual, we
also acquire
differences. Thus, we
need to appreciate
each other's
differences.
.
2.recognize the basic type
of cakes
2.1 identify the basic type
of cakes.: and
2.2 point out the common
mixing methods used for
each type of cake.
2.3 identify the fillings
appropriate for a specific
cake.
2.4 recognize the
ingredients used in cake
filling
Identification
(Supply Type)
True or False
(Select Type)
3-2-1 Response
(Supply Type)
Answering
Lifelong
Learning
Module
(Act. # 16)
Identifying if it
is a shortened
or unshortened
cake and
identifying the
statement if it
is true or false.
Lifelong
Learning
Module
Textbook 1,
pages 165-166
Online
youtube video
https://www.y
outube.com/w
atch?v=n1DV
ddcF4s0
Online Platforms:
MS Teams
MS forms
mentimeter.com
Week 9
(September
27-30)
Day 1
Day 2
Coatings and
Sidings for
Cakes
CORE VALUES:
Excellence
(Accuracy)
In decorating cakes,
consistency and
creativity is very
important because it
means you are
producing the same
quality over the period
of time. As a student,
you also need to be
consistent in your
studies.
At the end of the week, the
students CAN:
1. recognize the
importance of applying
coatings and sidings for
cakes.
1.1 identify the basic
pastry tips used in
decorating cakes.
1.2 differentiate coating
and decorating.
Fill in the
blanks (Graphic
organizer)
Answering
(Lifelong
Learning
Module)
(Act. # 17)
Completing
the graphic
organizer.
Date: October 4
Presentation:
The students will do the
following activities:
1. Activating prior
knowledge by
giving a series of
questions and then
asks the students to
list down different
words related to the
topic. (10 minutes);
2. Clarifying answers
in the lifelong learning
modules 17-18
(40 minutes);
Lifelong
Learning
Module
Textbook 1,
pages 179-181
Day 3 Decorating
Cakes
EP # 1: Everything is
connected to
everything else.
(Obedience and
Accountability)
2.recognize the steps in
decorating cake.
2.1 identify the designs in
frosting cakes.
Identification
(Supply Type)
Answering
(Lifelong
Learning
Module)
(Act. # 18)
Textbook 1,
pages 193-
195.
In decorating cakes,
correct steps and
procedures are highly
recommended so that
it will look nice and
attractive. As a
student, you also need
to follow steps and
procedures in
fulfilling your dreams
and aspirations.
Identifying the
following
designs that
may be done
using fork,
spoon, and
knife.
3. Discovery learning
through
collaborative
activity.
(15 minutes);
4. Extracting essential
ideas based from the
given statement
found in the lifelong
learning
(10minutes); and
Synthesizing significant
learnings through
mentimeter.com.
(15 minutes)
Online Platforms:
MS Teams
MS forms
mentimeter.com
Online
youtube video
https://www.y
outube.com/w
atch?v=txY9-
e8dY7c
Day 4 Characteristi
cs of a Good
Cake
CORE VALUES:
CHEERS
The secret of good
quality of cakes
depends on their
characteristics.
Likewise, people
possess
characteristics too.
3. recognize the
characteristics of
shortened and unshortened
cake.
3.1identify the
characteristics of
shortened and unshortened
cake.
Identification
(Select Type)
Answering
(Lifelong
Learning
Module)
(Act. # 19)
Identifying the
characteristics
of well-
prepared,
decorated, and
maintained
cake.
Textbook 1,
pages 205 –
206
Online
youtube video
https://www.y
outube.com/w
atch?v=kX5zr
VhVgzY
Week10
(October 4-
8)
PERFORMANCE TASK WEEK
5t5g6gh56hu
yWeek 11
(October 11-
15)
SECOND SUMMATIVE EXAMINATION AND PERFORMANCE TASK WEEK
Grading System:
Written Work (20%) – Mastery Exercises
Performance Task (60%) - Performance/Product BasedAssessment, Oral Participation, Portfolio, Performance Task
Trimestral Assessment (20%) – Summative Exams
Reference 1: Grace R. Nieves, Bread and Pastry Production TLE-TVL Series (2016). Phoenix Publishing House Inc. Quezon City, Philippines
Reference 2: TLE Online Hub.com (2016). Common Baking Ingredients. Retrieved 21 March 2021 from https://www.youtube.com/watch?v=DLHQSmyliJA
Reference 3: AllRecipes.com (2011). How to Measure Baking Ingredients. Retrieved 21 June 2021 from https://www.youtube.com/watch?v=0v-ulU_mi7o
Reference 4: DEPEDTesdaCHED.com (2016). Preparation and Baking Technique. Retrieved 4 January 2021 from https://www.youtube.com/watch?v=1td0NN8XlmE
Reference 5: Olson, Anna (2016). Professional Baker on How to Make Pie Dough. Retrieved 6 December 2020 from https://www.youtube.com/watch?v=BEvcxePLHbU
Reference 6: EmmaGoddies.com (2018). Science of Baking Cakes. Retrieved 7 December 2019 from https://www.youtube.com/watch?v=n1DVddcF4s0
Reference 7: CakeCake.com (2020). Cake Decorating Tips and Tools. Retrieved 5 June 2018 from https://www.youtube.com/watch?v=txY9-e8dY7c
Reference 8: Chitkara.com (2016). Characteristics of Cake. Retrieved 1 December 2021 from https://www.youtube.com/watch?v=kX5zrVhVgzY
Submitted by Checked by Approved by
Mr. Judiver D. Callao Miss Rissa Mae M. Montojo Mrs. Daisy B. Natividad
TLE Teacher TLE/CE Subject Coordinator High School Principal
Mrs. Marie Joneth C. Rivera
JHS Assistant Principal for Academic Affairs

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G-9 CURRICULUM MAP SY. 2021-2022FINAL.docx

  • 1. Claret School of Zamboanga City LEVEL II PAASCU – ACCREDITED Ruste Drive, San Jose Cawa – Cawa, Zamboanga City Junior High School CURRICULUM MAP IN GRADE 9 TLE (BREAD AND PASTRY PRODUCTION) Subject Title TLE-Bread and Pastry Production School Year 2021-2022 Grade Level 9 Contact Hours 1 hour and 30 minutes per week (Synchronous) Name of Teacher Mr. Judiver D. Callao Class Schedule Monday to Friday CONTENT STANDARDS: The learners demonstrate an understanding of the core concepts and theories in bread and pastry production, the basic concept and underlying theories in preparing and producing baker and pastry products, preparing and presenting gateaux, tortes and cakes and preparing and displaying petits fours. PERFORMANCE STANDARDS: The learners independently demonstrate core competencies in preparing and producing bakery products and demonstrate competencies in preparing and producing pastry products gateaux, tortes and cakes and petits fours. Time Frame Learning Contents Cross-Linked Concepts and Values Learning Outcomes (Learning Competencies and Success Indicators) Assessment Strategies Learning Activities Resource Materials Remarks Asynchronous Synchronous Unit I Preparing and Producing Bakery Products Week 1 (August 2- 6) Day 1 Day 2 Common Baking Ingredients EP # 3. Everything is connected to everything else. (Self-awareness) Each common baking ingredient plays a very important role to produce a quality baked product. And their functions matter most. In life, we are also surrounded by different people who At the end of the week, the students CAN: 1. identify the common baking ingredients. 1.1 list down the common baking ingredients (dry and liquid); and 1.2 differentiate between dry and liquid ingredients. Identification (Supply Type) Statement Completion True or False (Select Type) Answering (Lifelong Learning Module) (Act. #s 1) Identifying the common baking ingredients. Date: August 9 Presentation: The students will do the following activities: 1. Activating prior knowledge by showing pictures of the different baking ingredients. (10minutes); Lifelong Learning Module Textbook 1, pages 4-9 Online youtube video https://www.y outube.com/w atch?v=DLH QSmyliJA
  • 2. help us every day in building our future. 2. Clarifying answers in the Lifelong Learning Module 1-2(40 minutes); 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the given statement found in the lifelong learning (10 minutes); and 5. Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com Day 3 Day 4 Proper Way of Measuring Ingredients PE – Conflict Resolution (Decision Making) It is clearly stated in the basic guidelines in measuring ingredients to read and understand the recipe, use the right measuring tool and to avoid spillage. Just like when dealing with conflicts in any situation, one should analyze its objective and think systematically and suggest a range of non-violent solutions. 2. select the right measuring tool used in baking. 2. 1 identify the different measuring tools used in baking; 2. 2 state the importance of measuring tools; and 2. 3 identify the steps in measuring baking ingredients. Naming (Supply Type) Graphic Organizer (Venn Diagram) Sequential Arrangement (Supply Type Answering Lifelong Learning Module (Act. #s 2) Naming the different tools. Textbook 1, pages 9-11 Online youtube video https://www.y outube.com/w atch?v=0v- ulU_mi7o Week 2 (August 9- 13) Day 1 Day 2 Classification of Bakery Products EP # 7. Nature is beautiful and we are stewards of God’s creation. (Appreciation) We make wise decisions when faced with challenging problems in life. At the end of the week, the students CAN: 1. recognize the general categories of bakery products; 1.1 identify the five general categories of bakery products; and Identification (Supply Type) Wordle (Supply Type) Multiple Choice (Supply Type) Answering Lifelong Learning Module) (Act. # 3) Identifying the five general categories of Date: August 16 Presentation: The students will do the following activities: 1. Activating prior knowledge by giving a quote of the day. (10 minutes); Lifelong Learning Module Textbook 1, pages 24-29
  • 3. 1.2 classify baked products according to the way it’s leavened. bakery products. 2. Clarifying answers in the lifelong learning module. (40 minutes); 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the given statement found in the lifelong learning (10 minutes); and 5. Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com Day 3 Day 4 Baking Equipment PE – Decision Making Finest baked products require choosing the right equipment. This is also true when you want to have the finest in life. 2. recognize the baking equipment. 2.1 identify the different baking equipment; and 2.2 states the importance of the different baking equipment. Identification (Supply Type) ABC summaries (Supply Type) True or False and Multiple Choice (Select Type) Answering Lifelong Learning Module (Act. # 4) Identifying the baking equipment in the given pictures. Textbook 1, pages 35-37 Week 3 (August 16- 20) Day 1 Day 2 Basic Mixing Techniques Core Values: CHEERS It was amazing to know that mixing techniques give a different texture and character to baked products. In life, we At the end of the week, the students CAN: 1. recognize the basic mixing techniques. 1.1 identify the basic mixing techniques. 1.2 explain the importance of mixing techniques in baking Situation Analysis (Supply type) One Sentence Summary (Supply type) Answering Lifelong Learning Module (Act. # 5) Analyzing the different Date: August 23 Presentation: The students will do the following activities: 1. Activating prior knowledge by giving Lifelong Learning Module Textbook 1, pages 30-32 Online youtube video
  • 4. also need to nurture different values to help us develop our skills and bring out the best in us. situations given. a quote of the day. (10 minutes); 2. Clarifying answers in the Lifelong Learning Module 5-6 (40 minutes); 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the given statement found in the lifelong learning (10minutes); and 5. Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com https://www.y outube.com/w atch?v=1td0N N8XlmE Day 3 Day 4 Basic Principles in Baking EP # 2. All forms of life are important. (Independence and Commitment) Baking is a combination of science and art. To execute it properly, a baker must be familiar with the baking techniques. Just as in our life to live it to the fullest, everything is also important and must be familiarized. 2. recognize the techniques used in baking. 2.1 identify the techniques used in baking.; and 2.2 differentiate each baking technique. True or False (Select Type) Aha! and Huh? Graphic Organizer Answering Lifelong Learning Module (Act. # 6) Analyzing basic principles in baking. Textbook 1, pages 40-41 Week 4 (August 23- 27) Day1 Day 2 Oven Temperature PE- Social Responsibility (Accuracy) You have prepared the batter or dough mixture well, followed At the end of the week, the students CAN: 1. recognize the importance of applying the correct oven temperature. Conversion Problem Solving (Supply Type) Answering Lifelong Learning Module (Act. # 7) Date: August 30 Presentation: The students will do the following activities: Lifelong Learning Module Textbook 1, pages 77-79
  • 5. the correct techniques and measured accurately to have a successful baked product, but forgot about the oven temperature and time, this might cause the failure of your baked product. Thus, we must have a sense of responsibility towards the present and future generation. 1.1 state the importance of oven temperature; and 1.2 convert Fahrenheit to Celsius, and vice versa. Positive and Negative Thoughts Converting degree Celsius to Fahrenheit and vice versa. 1. Activating prior knowledge by giving a quote of the day. (10 minutes); 2. Clarifying answers in the Lifelong Learning Module 7-8-9 (40 minutes); 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the given statement found in the lifelong learning (10 minutes); and 5. Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com Day 3 Preparing Variety of Pastry Products CORE VALUES – Respect for others (Fortitude and Excellence) Like the types of pastry, they are being prepared in different ways and produced differently. Each different way has a purpose that constitutes for a baker to develop fortitude and excellence in their baking. 2. recognize the variety of pastry products. 2.1 identify the variety of pastry products; and 2.2 differentiate between laminated and non- laminated pastry. Identification (Supply Type) 3-2-1 response Answering Lifelong Learning Module (Act. # 8) Identifying pastry products. Textbook 1, pages 77-79 Day 4 Mixing Methods for Pastry Preparations CORE VALUES: Excellence It is important to know the mixing methods especially for the beginners. There are times in our life that 3.recognize the mixing methods for pastry preparation: 3.1 identify the procedures in preparing a single and double crust pie; and Identification (Supply type) Statement Completion (Supply type) Answering Lifelong Learning Module (Act. # 9) Textbook 1, pages 80-82. Online youtube video https://www.y outube.com/w
  • 6. we must learn and practice first some new things for us to be able to be better or good at it. 3.2 differentiate between mixing by hand method and mixing by machine method Sequential Arrangement Identifying whether the following mixing method is done by hand or machine. atch?v=BEvc xePLHbU Week 5 (August 30- 31) (September 1-3) Day 1 Day 2 Correct Oven Conditions for Baking Pastries EP # 1: Everything connected to everyone else. (Patience and Appreciation) It is important to know the correct temperature for baking pastries especially for the beginners. To produce a high-quality product. In life we have to look back from where we came from for it will give us a clear path towards a successful life. At the end of the week, the students CAN: 1. recognize the required oven temperature to bake goods in accordance with the desired characteristics and standard recipe specifications. 1.1 identify the oven temperature in accordance with the desired characteristics and standard recipe specifications Fill in the blanks (Supply Type) Acrostics (Select Type) Multiple Choice (Select Type) Answering Lifelong Learning Module (Act. # 10) Filling in the missing data in the given table below. Date: September 13 Presentation: The students will do the following activities: 1. Activating prior knowledge by giving a series of questions and then asks the students to list down different words related to the topic. (10 minutes); 2. Clarifying answers in the Answering Lifelong Learning Modules 10-11-12 (40 minutes); 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the Lifelong Learning Module Textbook 1, pages 103-104 Day 3 Types of Icing, Fillings and Glazes EP # 7: Everything changes. (Perseverance) Learning about the different types of filling is also learning 2. recognize the different types of icings, fillings and glazes; 2.1 differentiate Icing, Filling, and Glaze. Classification (Select Types) Questioning Scramble Words Answering Lifelong Learning Module (Act. #11) Textbook 1, pages 109-110
  • 7. about how to appreciate it. How it was differently done and how it improves its taste. In life, we need to appreciate and face the different challenges of life Identifying the types of icing, fillings and glazes and terms that are not related to the group then determine the remaining terms. given statement found in the lifelong learning (10 minutes); and 5. Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com Day 4 Finishing Pastry Products .EP # 6: Nature is beautiful and we are stewards of God’s creation. (Accuracy) In finishing a pastry product, it takes much time and effort to achieve the right design, shape, position and color. In our life, it also takes time to work on something, to manage, to create and in due time we will reap something beautiful 3.recognize the different ways to design the crust of pies. 3.1 familiarize the steps in designing crust pie. Identification and Sequential Arrangement Key points Summary Answering Lifelong Learning Module (Act. #12) Identifying what kind of pie it is and arranging the steps in chronological order. Textbook 1, pages 120-122 Week 6 (September 6-10) FIRST SUMMATIVE EXAMINATION AND PERFORMANCE TASK WEEK Week 7 (September 13-17) Day 1 Day 2 Storing Pastry Products EP # 5: Nature Knows Best (Obedience) Pastry products has its own ways on how At the end of the week, the students CAN: 1. recognize the different ways how to store pastry products and the Identification (Supply Type) Multiple Choice Answering Lifelong Learning Module (Act. # 13) Date: September 20 Presentation: The students will do the following activities: Lifelong Learning Module Textbook 1, pages 132-135
  • 8. to store and retain its freshness. In the human nature, we also have our own ways on how to maintain the purest of our soul in the way of remaining good and do good to anyone. importance of packaging pastry products. 1.1 identify the factors to consider when storing baked pastry products. (Select Type) Identifying whether it refers to time element, product placement, and shelf life and matching column A and column B. 1. Activating prior knowledge by giving a series of questions and then asks the students to list down different words related to the topic. (10 minutes); 3. Clarifying answers in the Lifelong Learning Module 13-14 (40 minutes); 4. Discovery learning through collaborative activity. (15 minutes); 5. Extracting essential ideas based from the given statement found in the lifelong learning (10 minutes); and 6. Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com Day 3 Day 4 Packaging Pastry Products EP # 5: Everything must go somewhere (Responsibility) The importance of packaging pastry products and the different materials used is for the pastry product to look more presentable to the customers. Similarly, there is a need for us to avoid from throwing away plastics and other none-biodegradable packaging material to help the place look presentable and to minimize waste pollution. 2. recognize the importance of packaging pastry products. 2.1 identify the different packaging materials for baked products. Matching Type (Select Type) Acrostics (Select Type) Answering Lifelong Learning Module (Act. # 14) matching column A with column B Textbook 1, pages 139-140
  • 9. Week 8 (September 20-24) Day 1 Day 2 Gateaux, Tortes and Cakes CORE VALUES: CHEERS Each bakery product has its unique differences, and it depends on its ingredients used. Likewise, people possess unique differences too. At the end of the week, the students CAN: 1. recognize the differences of gateaux, tortes and cake 1.1 identify gateaux, tortes and cakes; and, 1.2 classify the components of a cake. Identification (Supply Type) Questioning (Supply Type) Answering Lifelong Learning Module (Act. # 15) Identifying the different descriptions of Gateaux, Tortes and Cakes. Date: September 27 Presentation: The students will do the following activities: 1. Activating prior knowledge by giving a series of questions and then asks the students to list down different words related to the topic. (10 minutes); 2. Clarifying answers in the Lifelong Learning Module 15-16 (40 minutes); 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the given statement found in the lifelong learning (10minutes); and 5. Synthesizing significant learnings through mentimeter.com. (15 minutes) Textbook 1, pages 153-154 Day 3 Day 4 Preparing and Filling for Cakes PE: Respect for others Knowing the differences of shortened from unshortened cakes and a certain filling suitable to a cake produces good quality baked products. Like every individual, we also acquire differences. Thus, we need to appreciate each other's differences. . 2.recognize the basic type of cakes 2.1 identify the basic type of cakes.: and 2.2 point out the common mixing methods used for each type of cake. 2.3 identify the fillings appropriate for a specific cake. 2.4 recognize the ingredients used in cake filling Identification (Supply Type) True or False (Select Type) 3-2-1 Response (Supply Type) Answering Lifelong Learning Module (Act. # 16) Identifying if it is a shortened or unshortened cake and identifying the statement if it is true or false. Lifelong Learning Module Textbook 1, pages 165-166 Online youtube video https://www.y outube.com/w atch?v=n1DV ddcF4s0
  • 10. Online Platforms: MS Teams MS forms mentimeter.com Week 9 (September 27-30) Day 1 Day 2 Coatings and Sidings for Cakes CORE VALUES: Excellence (Accuracy) In decorating cakes, consistency and creativity is very important because it means you are producing the same quality over the period of time. As a student, you also need to be consistent in your studies. At the end of the week, the students CAN: 1. recognize the importance of applying coatings and sidings for cakes. 1.1 identify the basic pastry tips used in decorating cakes. 1.2 differentiate coating and decorating. Fill in the blanks (Graphic organizer) Answering (Lifelong Learning Module) (Act. # 17) Completing the graphic organizer. Date: October 4 Presentation: The students will do the following activities: 1. Activating prior knowledge by giving a series of questions and then asks the students to list down different words related to the topic. (10 minutes); 2. Clarifying answers in the lifelong learning modules 17-18 (40 minutes); Lifelong Learning Module Textbook 1, pages 179-181 Day 3 Decorating Cakes EP # 1: Everything is connected to everything else. (Obedience and Accountability) 2.recognize the steps in decorating cake. 2.1 identify the designs in frosting cakes. Identification (Supply Type) Answering (Lifelong Learning Module) (Act. # 18) Textbook 1, pages 193- 195.
  • 11. In decorating cakes, correct steps and procedures are highly recommended so that it will look nice and attractive. As a student, you also need to follow steps and procedures in fulfilling your dreams and aspirations. Identifying the following designs that may be done using fork, spoon, and knife. 3. Discovery learning through collaborative activity. (15 minutes); 4. Extracting essential ideas based from the given statement found in the lifelong learning (10minutes); and Synthesizing significant learnings through mentimeter.com. (15 minutes) Online Platforms: MS Teams MS forms mentimeter.com Online youtube video https://www.y outube.com/w atch?v=txY9- e8dY7c Day 4 Characteristi cs of a Good Cake CORE VALUES: CHEERS The secret of good quality of cakes depends on their characteristics. Likewise, people possess characteristics too. 3. recognize the characteristics of shortened and unshortened cake. 3.1identify the characteristics of shortened and unshortened cake. Identification (Select Type) Answering (Lifelong Learning Module) (Act. # 19) Identifying the characteristics of well- prepared, decorated, and maintained cake. Textbook 1, pages 205 – 206 Online youtube video https://www.y outube.com/w atch?v=kX5zr VhVgzY Week10 (October 4- 8) PERFORMANCE TASK WEEK 5t5g6gh56hu yWeek 11 (October 11- 15) SECOND SUMMATIVE EXAMINATION AND PERFORMANCE TASK WEEK
  • 12. Grading System: Written Work (20%) – Mastery Exercises Performance Task (60%) - Performance/Product BasedAssessment, Oral Participation, Portfolio, Performance Task Trimestral Assessment (20%) – Summative Exams Reference 1: Grace R. Nieves, Bread and Pastry Production TLE-TVL Series (2016). Phoenix Publishing House Inc. Quezon City, Philippines Reference 2: TLE Online Hub.com (2016). Common Baking Ingredients. Retrieved 21 March 2021 from https://www.youtube.com/watch?v=DLHQSmyliJA Reference 3: AllRecipes.com (2011). How to Measure Baking Ingredients. Retrieved 21 June 2021 from https://www.youtube.com/watch?v=0v-ulU_mi7o Reference 4: DEPEDTesdaCHED.com (2016). Preparation and Baking Technique. Retrieved 4 January 2021 from https://www.youtube.com/watch?v=1td0NN8XlmE Reference 5: Olson, Anna (2016). Professional Baker on How to Make Pie Dough. Retrieved 6 December 2020 from https://www.youtube.com/watch?v=BEvcxePLHbU Reference 6: EmmaGoddies.com (2018). Science of Baking Cakes. Retrieved 7 December 2019 from https://www.youtube.com/watch?v=n1DVddcF4s0 Reference 7: CakeCake.com (2020). Cake Decorating Tips and Tools. Retrieved 5 June 2018 from https://www.youtube.com/watch?v=txY9-e8dY7c Reference 8: Chitkara.com (2016). Characteristics of Cake. Retrieved 1 December 2021 from https://www.youtube.com/watch?v=kX5zrVhVgzY Submitted by Checked by Approved by Mr. Judiver D. Callao Miss Rissa Mae M. Montojo Mrs. Daisy B. Natividad TLE Teacher TLE/CE Subject Coordinator High School Principal Mrs. Marie Joneth C. Rivera JHS Assistant Principal for Academic Affairs