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Learning Experiences Prepare Bakery Products

This document outlines the learning activities and instructions for students to prepare bakery products. It includes reading information sheets about culinary terms, baking equipment, ingredients, mathematical operations, types of bakery products, mixing procedures, baking techniques, temperature ranges, and occupational health and safety. Students are instructed to read the information, answer self-checks, compare their answers to answer keys, and complete task sheets to demonstrate their understanding. The goal is for students to understand how to prepare bakery products through independent study and hands-on activities evaluated with performance criteria checklists.

Uploaded by

Jerson Adelfa
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
86 views

Learning Experiences Prepare Bakery Products

This document outlines the learning activities and instructions for students to prepare bakery products. It includes reading information sheets about culinary terms, baking equipment, ingredients, mathematical operations, types of bakery products, mixing procedures, baking techniques, temperature ranges, and occupational health and safety. Students are instructed to read the information, answer self-checks, compare their answers to answer keys, and complete task sheets to demonstrate their understanding. The goal is for students to understand how to prepare bakery products through independent study and hands-on activities evaluated with performance criteria checklists.

Uploaded by

Jerson Adelfa
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Learning Experiences

Learning Outcome 1
PREPARE BAKERY PRODUCTS

Learning Activities Special Instructions


Culinary and technical terms related
to bakery products
 Read Information Sheet 1.1-1
 Answer Self Check 1.1-1
 Compare your answer to the
answer key 1.1-1 Read and understand the information
sheets and check yourself by
Baking equipment
answering self-check and compare
 Read Information Sheet 1.1-2 your answer to the answer key. Before
 Answer Self Check 1.1-2 proceeding to the next activity
 Compare your answer to the
answer key 1.1-2
Specific baking ingredients and its
substitution
 Read Information Sheet 1.1-3
 Answer Self Check 1.1-3
 Compare your answer to the
answer key 1.1-3
 Discuss with the group
Applied mathematical operations
 Read Information Sheet 1.1-4 Perform task sheet 1.1-4 and evaluate
 Answer Self Check 1.1-4 performance using performance
criteria checklist 1.1-4
 Compare your answer to the
answer key 1.1-4
 Perform Task Sheet 1.1-4
 Evaluate demonstration using
performance criteria checklist
1.1-4
Types, kinds and classification of
bakery products
 Read Information Sheet 1.1-5 Perform task sheet 1.1-5 and evaluate
 Answer Self Check 1.1-5 performance using performance
criteria checklist 1.1-5
 Compare your answer to the
Date Developed: Document No. NTTA-TM1-07
July 2019 Issued by:
BREAD AND PASTRY Date Revised:
PRODUCTION NCII Page 19 of 141
Prepare and Produce Developed
NTTA
Bakery Products by:Jerson M. Adelfa
Revision # 00
answer key 1.1-5
 Perform Task Sheet 1.1-5
 Evaluate demonstration using
performance criteria checklist
1.1-5
Mixing
procedures/formulation/recipes and
desired product characteristics of
variety bakery products
 Read Information Sheet 1.1-6 Perform task sheet 1.1-6 and evaluate
 Answer Self Check 1.1-6 performance using performance
 Compare your answer to the criteria checklist 1.1-6
answer key 1.1-6
 Perform Task Sheet 1.1-6
 Evaluate demonstration using
performance criteria checklist
1.1-6
Baking techniques, appropriate
conditions and enterprise
requirements and standards.
 Read Information Sheet 1.1-7
 Answer Self Check 1.1-7
 Compare your answer to the
Study the information sheets and
answer key 1.1-7
answer the self-check and compare
Temperature ranges in baking
your answer to the answer key.
bakery products
 Read Information Sheet 1.1-8
 Answer Self Check 1.1-8
 Compare your answer to the
answer key 1.1-8
Occupational health and safety
 Read Information Sheet 1.1-9
 Answer Self Check 1.1-7
 Compare your answer to the
answer key 1.1-7

Date Developed: Document No. NTTA-TM1-07


July 2019 Issued by:
BREAD AND PASTRY Date Revised:
PRODUCTION NCII Page 20 of 141
Prepare and Produce Developed
NTTA
Bakery Products by:Jerson M. Adelfa
Revision # 00

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