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 housekeeping LM Modular Written assessment
Powerpoint presentation Video lesson

k of the
2 nd
Quarter/Gradin Content Learning Resource Available Delivery Mode Assessment Approach
g Period Standard/Most
Essential Learning
Competencies(MELCs)
Online demo
Week 1and 2 LO 1. Prepare pastry Teaching Module Single day face to face Written procedure
products LM Modular Online demo
1.1. Select, measure and Powerpoint presentation Video lesson Online identification
weigh required https://www.youtube.com/watch? Online Take home quiz
ingredients according to v=EsochGgRPmE Question and Answer
recipe or production
requirements and
established standards
and procedures
1.2. Prepare variety of
pastry products
according to standard
mixing
procedures/formulation/
recipes and desired
product characteristics
1.3. Use appropriate
equipment according to
required pastry products
and standard operating
procedures
Role playing
Week 3 and 4 LO 2. Decorate and Teaching Module Reflection
present Pastry LM Single day face to face Graphic organizer
products Powerpoint presentation Modular Graph making online
2.1 Prepare a variety of https://www.youtube.com/watch? Video lesson Written Assessment
fillings and v=EsochGgRPmE Online Question and Answer
coating/icing, glazes and
decorations for pastry
products according to
standard recipes,

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 enterprise standards
and/or customer
preferences
2.2 Fill and decorate
pastry products, where
required and
appropriate, in
accordance with
standard recipes and/or
enterprise standards and
customer preferences
2.3 Finish pastry
products according to
desired product
characteristics
2.4 Present baked pastry
products according to
establishments
LO 3. Store pastry Teaching Module Single day face to face Take home quiz
Wee Week 5 and 6 products LM Modular Draw and sketch
3.1 Store pastry Powerpoint presentation Video lesson Online demo
products according to https://www.youtube.com/watch? Online Online identification
established standards v=EsochGgRPmE Written assessment
and procedures
3.2 Select packaging
appropriate for the
preservation of product
freshness and eating
characteristics
3 rd Content Learning Resource Available Delivery Mode Assessment Approach
Quarter/Grading Standard/Most
Period Essential Learning
Competencies(MELCs)

Week 1 LO 1. Prepare sponge Teaching Module Single day face to face Take home quiz
and cakes LM Modular Draw and sketch
Powerpoint presentation Video lesson Online demo
1.1 Select, measure and https://www.youtube.com/watch? Online Online identification
weigh ingredients v=EsochGgRPmE Written assessment
according to recipe

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 requirements, enterprise
practices and customer
practices
1.2 Select required oven
temperature to bake
goods in accordance
with desired
characteristics, standard
recipe specifications and
enterprise practices
1.3 Prepare sponges and
cakes according to
recipe specifications,
techniques and
conditions and desired
product characteristics
Week 2 and 3 LO 2. Prepare and use Teaching Module Single day face to face Role playing
fillings LM Modular Reflection
2.1 Prepare and select Powerpoint presentation Video lesson Graphic organizer
fillings in accordance https://www.youtube.com/watch? Online Graph making online
with required v=EsochGgRPmE Written Assessment
consistency and Question and Answer
appropriate flavors
2.2 Fill and assemble
slice or layer sponges
and cakes according to
standard recipe
specifications, enterprise
practice and customer
preferences 2.3 Select
coatings and sidings
according to the product
characteristics and
required recipe
specification

Week 4 and 5 LO 3. Decorate cakes Teaching Module Single day face to face Role playing
3.1 Decorate sponges LM Modular Reflection
and cakes suited to the Powerpoint presentation Video lesson Graphic organizer
product and occasion https://www.youtube.com/watch? Online Graph making online
and in accordance with v=EsochGgRPmE Written Assessment
standard recipes and Question and Answer

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 enterprise practices

3.2 Use suitable icings

and decorations
according to standard
recipes and/or enterprise
standards and customer
preferences
LO 4. Present cakes Teaching Module Single day face to face Take home quiz
Week 6 and 7 4.1. Present cakes in LM Modular Draw and sketch
accordance with Powerpoint presentation Video lesson Online demo
customer’s expectations https://www.youtube.com/watch? Online Online identification
v=EsochGgRPmE Written assessment
4.2. Established
standards and
procedures

4.3. Select and use

equipment in accordance
with service
Week 8 LO 5. Store cakes Teaching Module Single day face to face Online demo
5.1. Store cakes in LM Modular Written procedure
accordance with Powerpoint presentation Video lesson Online demo
establishment’s https://www.youtube.com/watch? Online Online identification
standards and v=EsochGgRPmE Take home quiz
procedures Question and Answer

5.2. Identify storage

methods in accordance
with product
specifications and
established standards
and procedures

k of the
4 th
Quarter/Gradin Content Learning Resource Available Delivery Mode Assessment Approach
g Period Standard/Most
Essential Learning

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 Competencies(MELCs)
Week 1 and 2 LO 1. Prepare iced Teaching Module Single day face to face Online demo
petits fours LM Modular Written procedure
1.1 Prepare, cut and Powerpoint presentation Video lesson Online demo
assemble sponges and https://www.youtube.com/watch? Online Online identification
bases according to v=EsochGgRPmE Take home quiz
standard recipes and Question and Answer
enterprise requirements
and practices
1.2 Prepare fillings with
the required flavors and
consistency 1.3 Prepare
fondant icing following
required temperature
and standard procedure
1.4 Design and use
decorations in
accordance with
establishment standards
and procedures

Week 3 and 4 LO 2. Prepare fresh Teaching Module Single day face to face Role playing
petits fours LM Modular Reflection
2.1 Bake and decorate a Powerpoint presentation Video lesson Graphic organizer
selection of small choux https://www.youtube.com/watch? Online Graph making online
paste shapes in v=EsochGgRPmE Written Assessment
accordance with Question and Answer
established standards
and procedures.

2.2 Prepare and blend

baked sweet paste in
accordance with
establishment standards
and procedures
2.3 Prepare and use
fillings the required
flavors and correct
consistency
2.4 Use garnishes,
glazes and finished in
accordance with

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 established standards
and procedures

LO 3. Prepare Teaching Module Single day face to face Take home quiz
Week 5 marzipan petits fours LM Modular Draw and sketch
3.1 Flavor and shape Powerpoint presentation Video lesson Online demo
Quality marzipan to https://www.youtube.com/watch? Online Online identification
produce mini-sized v=EsochGgRPmE Written assessment
fruits in accordance with
enterprise and client
requirements
3.2Coat Marzipan fruits
to preserve desired
eating characteristics
and softened with egg
whites, piped into
shapes and
sealed/browned with
applied heat, according
to enterprise practice
Week 6 LO 4. Prepare Teaching Module Single day face to face Online demo
caramelized petits LM Modular Written procedure
fours Powerpoint presentation Video lesson Online demo
4.1. Select and coat https://www.youtube.com/watch? Online Online identification
fresh fruits/fruit v=EsochGgRPmE Take home quiz
segments with pale Question and Answer
amber-colored caramel
or glazed or any coating
specified by the
enterprise
4.2. Fill sandwich dried
fruits or nuts with
flavored marzipan and
coated with pale amber-
colored caramel
according to
specifications and
enterprise standards
Week 7 LO 5. Display petits Teaching Module Single day face to face Role playing
fours LM Modular Reflection

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 5.1. Select and prepare Powerpoint presentation Video lesson Graphic organizer
appropriate receptacles https://www.youtube.com/watch? Online Graph making online
for petits fours v=EsochGgRPmE Written Assessment
Question and Answer
5.2. Display petits fours
creatively to enhance
customer appeal

Week 8 LO 6. Store petits Teaching Module Single day face to face Online demo
fours LM Modular Written procedure
6.1 Store petits fours in Powerpoint presentation Video lesson Online demo
proper temperatures and https://www.youtube.com/watch? Online Online identification
conditions to maintain v=EsochGgRPmE Take home quiz
maximum eating Question and Answer
qualities, appearance
and freshness

6.2 Package petits fours

in accordance with
established standards
and procedures

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