Negros Occidental High School

Technology and Livelihood Education Department

Bacolod City

BUDGETTED COURSE OUTLAY

BREAD AND PASTRY 8
THIRD QUARTER
DATE LEARNING COMPETENCIES Learning Objectives Activities Type of Instructional Reference
of Assessment Decision
IMPLEMENTATION

February 13-15, USES OF TOOLS AND BAKERY 1.1. Prepare tools and Paper/pencil Proceed to K to 2 Basic Education
202 EQUIPMENT equipment for specific baking Discussion Test the next Curriculum Learning
A. Different types of baking pans purposes. Module in Bread and
topic. Pastries
1.1.1. Identify types of tools
and equipment used in baking.
1.1.1.a. Discuss the different
types of baking pans used in
baking.
February 15-17, USES OF TOOLS AND BAKERY 1.1. Prepare tools and Paper/pencil Proceed to K to 2 Basic Education
2023 EQUIPMENT equipment for specific baking Discussion and Test the next Curriculum Learning
A. Different types of cutting tools used purposes. Orientation Module in Bread and
topic Pastries
in bakery 1.1.1. Identify types of tools
and equipment used in baking.
1.1.1.a. Discuss the different
types of cutting tools used in
bakery.
February 20-22, USES OF TOOLS AND BAKERY 1.1. Prepare tools and Paper/pencil Proceed to K to 2 Basic Education
2023 EQUIPMENT equipment for specific baking Discussion Test the next Curriculum Learning
A. Different types of forming tools purposes. Module in Bread and
topic Pastries
used in a bakery 1.1.1. Identify types of tools
and equipment used in baking.
1.1.1.a. Discuss the different
types of forming tools used in
bakery.

February 22-24, USES OF TOOLS AND BAKERY 1.1. Prepare tools and Paper/pencil Proceed to K to 2 Basic Education
Curriculum Learning
 2023 EQUIPMENT equipment for specific baking Discussion/ Test the next Module in Bread and
A. Different types of forming tools purposes. Reporting topic Pastries
used in a bakery 1.1.1. Identify types of tools
and equipment used in baking.
1.1.1.a. Discuss the different
types of measuring tools used
in bakery.

February 27-28, Carry out measurements and 1.1. Give the abbreviations and Discussion/ Paper/pencil Proceed to K to 2 Basic Education
March 1, calculations in a required task. equivalent of measurements. Reporting Test the next Curriculum Learning
1.1.1. Identify the measurement Module in Bread and
2023 topic Pastries
system in measuring ingredients.
1.1.2. Recognize the value of
knowing the abbreviation of
measurements.
March 1-3 Give the abbreviations and equivalent 1.1.1. Identify the unit of measurement Discussion/ Paper/pencil Proceed to K to 2 Basic Education
2023 of measurements. in measuring dry ingredients Orientation Test the next Curriculum Learning
1.1.2. Give the equivalent of Module in Bread and
topic Pastries
measurement in measuring dry
ingredients
1.1.3. Recognize the value of
computing the equivalent of
measurements of dry ingredients.
March 6-8 Give the abbreviations and equivalent 1.1.1. Identify the unit of measurement Discussion/ Return Prepare materials K to 2 Basic Education
Demonstration for demonstration Curriculum Learning
2023 of measurements. in measuring liquid ingredients. Demonstration
1.1.2. Give the equivalent Module in Bread and
Pastries
measurement in measuring liquid
ingredients
1.1.3. Recognize the value of
computing the equivalent
measurements of liquid ingredients.
March 8-10 1. Utilize appropriate kitchen tools, 1. Classify the kitchen tools based on Demonstration Individual Continue K to 2 Basic Education
2023 equipment, and paraphernalia their uses. Performance Curriculum Learning
1.2 classify the types of appropriate 2. Discuss the proper way of using PT#1 Module in Bread and
Pastries
kitchen tools and equipment based on kitchen equipment, and paraphernalia
their uses. for its specific use.
3. Appreciate the value of using
properly the different kitchen
 equipment, and paraphernalia.
March 13-15 Tools used in lighting the oven 1.1. Identify the tools used in lighting Demonstration Individual Proceed K to 2 Basic Education
2023 the oven Performance Curriculum Learning
1.2. Discuss the steps on how to light PT#1 Module in Bread and
Pastries
the oven.

March 20-22 Measuring Dry and Liquid Ingredients Accurately 1.1. Familiarize the techniques Discussion Performance Proceed K to 2 Basic Education
2023 in measuring dry and liquid task Curriculum Learning
Module in Bread and
ingredients Pastries

March 27-29 K to 2 Basic Education

2023 Curriculum Learning
Module in Bread and
Pastries

April 3-5 K to 2 Basic Education

2023 Curriculum Learning
Module in Bread and
Pastries

April 10-12 K to 2 Basic Education

2023 Curriculum Learning
Module in Bread and
Pastries

Prepared by:

JULIE ANN F. ANTILANO