2017 curriculum guide in bread and pastry production
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K to 12 Basic Education Curriculum in TLE BREAD and PASTRY

2017 curriculum guide in bread and pastry production

Downloads Training Regulations - TESDA. Competency Based Curriculum (CBC) Search 2D Animation NC III 2D Animation NC III (Superseded) Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving NC II Carpentry NC II Carpentry NC II (Superseded) Carpentry NC III Carpentry NC III (Superseded) …, Pastry Cook Pantry Chef Sous Chef Executive Pastry Chef Chocolatier Related Programs Baking Production Culinary Arts Culinary Management Hotel/Hospitality Management. Start Dates: August/January Sixteen-week terms. This program will transfer to one or more four-year institutions. Curriculum effective 2017-18..

Bread and Pastry NC II CG.pdf K to 12 BASIC EDUCATION

HEBREAD AND PASTRY PRODUCTION CG - Kto12 BASIC. BREAD AND PASTRY PRODUCTION. GUD PM PO. sir bka po meron po kau learners module at teachers guide ng bread and pastry production? tnx po, K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC – BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on K to 12 Curriculum Guide – version January 31, 2012 5 The diagram shows that Technology and Livelihood Education encompasses the field of Home Economics, Industrial Arts, Agri-Fishery Arts and ICT. The 24 TLE courses can be.

Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (Exploratory) – One Quarter Grade Level Standard: This is a TLE Home Economics mini-course on Bread and Pastry Production which leads to National Certificate Level II (NCII). It focuses on the Process and Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority. This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels …

Competency Based Curriculum (CBC) Search 2D Animation NC III 2D Animation NC III (Superseded) Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving NC II Carpentry NC II Carpentry NC II (Superseded) Carpentry NC III Carpentry NC III (Superseded) … Education Type K to 12 Grade Level Grade 11 Learning Area Technology and Livelihood Education, -, General Mathematics, Human Movement, English for Academic and Professional Purposes, Filipino sa Piling Larang (Akademik), Filipino sa Piling Larang (Isports), Filipino sa

The Authority in Technical Education and Skills Development Republic Act No. 7796, otherwise known as the Technical Education and Skills Development Act of 1994, declares the policy of the State to provide relevant, accessible, high quality and efficient technical education and skills development (TESD) in support of the development of high BREAD AND PASTRY PRODUCTION : Intermediate [3G E-learning LLC] on Amazon.com. *FREE* shipping on qualifying offers. Learn to clean equipment, tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels

6.What is good with the K to 12 Curriculum? 7. How does K to 12 affect YOU and higher education institutions? The Structure of the K to 12 Program . Kindergarten 6 years Elementary 4 years Junior HS 2 years Senior HS K+6+4+2 . Comparison of 2002 BEC and K to 12 Education Structure . Implementation Plan . When did it begin ? K to 2 Basic Education Program . Phased … Share & Embed "K to 12 TLE Curriculum Guide for Bread and Pastry Production" Please copy and paste this embed script to where you want to embed

Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. The Authority in Technical Education and Skills Development Republic Act No. 7796, otherwise known as the Technical Education and Skills Development Act of 1994, declares the policy of the State to provide relevant, accessible, high quality and efficient technical education and skills development (TESD) in support of the development of high

BREAD AND PASTRY PRODUCTION. GUD PM PO. sir bka po meron po kau learners module at teachers guide ng bread and pastry production? tnx po Here's the suggested Class Activities for the first 3 weeks and Ready Made Daily Lesson Logs for Senior High School teachers applicable to all subjects.

Curriculum guide of Grade 7 TLE: Bread and Pastry Production for the implementation of the K to 12 Basic Education Program. Objective 1. Identify content and performance standards and learning competencies in Grade 7 TLE: Bread and Pastry Production. 2. Serve as guide in developing teaching and learning materials. 3. Provide basis and Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (Exploratory) – One Quarter Grade Level Standard: This is a TLE Home Economics mini-course on Bread and Pastry Production which leads to National Certificate Level II (NCII). It focuses on the Process and

BREAD AND PASTRY PRODUCTION. GUD PM PO. sir bka po meron po kau learners module at teachers guide ng bread and pastry production? tnx po 6.What is good with the K to 12 Curriculum? 7. How does K to 12 affect YOU and higher education institutions? The Structure of the K to 12 Program . Kindergarten 6 years Elementary 4 years Junior HS 2 years Senior HS K+6+4+2 . Comparison of 2002 BEC and K to 12 Education Structure . Implementation Plan . When did it begin ? K to 2 Basic Education Program . Phased …

K to 12 TLE Curriculum Guide for Bread and Pastry Production Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. Curriculum guide of Grade 7 TLE: Bread and Pastry Production for the implementation of the K to 12 Basic Education Program. Objective 1. Identify content and performance standards and learning competencies in Grade 7 TLE: Bread and Pastry Production. 2. Serve as guide in developing teaching and learning materials. 3. Provide basis and

(PDF) Bread and Pastry CG Kim Galvez Academia.edu. This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery, Pastry Cook Pantry Chef Sous Chef Executive Pastry Chef Chocolatier Related Programs Baking Production Culinary Arts Culinary Management Hotel/Hospitality Management. Start Dates: August/January Sixteen-week terms. This program will transfer to one or more four-year institutions. Curriculum effective 2017-18..

Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND

2017 curriculum guide in bread and pastry production

DepED Tambayan BREAD AND PASTRY PRODUCTION. 6.What is good with the K to 12 Curriculum? 7. How does K to 12 affect YOU and higher education institutions? The Structure of the K to 12 Program . Kindergarten 6 years Elementary 4 years Junior HS 2 years Senior HS K+6+4+2 . Comparison of 2002 BEC and K to 12 Education Structure . Implementation Plan . When did it begin ? K to 2 Basic Education Program . Phased …, K to 12 Bread and Pastry Learning Module 1. K to 12 Basic Education CurriculumTechnology and Livelihood EducationLearning ModuleBREAD AND PASTRYPRODUCTIONEXPLORATORY COURSEGrade 7 and Grade 8Republic of the PhilippinesDEPARTMENT OF EDUCATION 2..

Bread and Pastry Production (BPP) NC II Blogger. Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for a Grade 11 student to develop knowledge, skills, and attitude to perform the tasks on Bread and, Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority. This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels ….

Bread and Pastry NC II CG.pdf K to 12 BASIC EDUCATION

2017 curriculum guide in bread and pastry production

TESDA Short Course Bread and Pastry Production NC II. Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments. K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (NC II) (160 hours) K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome ….

2017 curriculum guide in bread and pastry production

  • K to 12 Basic Education Curriculum in TLE BREAD and PASTRY
  • K to 12 BASIC EDUCATION CURRICULUM
  • Bread & Pastry Production NC II in the Philippines

  • K to 12 Bread and Pastry Learning Module 1. K to 12 Basic Education CurriculumTechnology and Livelihood EducationLearning ModuleBREAD AND PASTRYPRODUCTIONEXPLORATORY COURSEGrade 7 and Grade 8Republic of the PhilippinesDEPARTMENT OF EDUCATION 2. Pastry Cook Pantry Chef Sous Chef Executive Pastry Chef Chocolatier Related Programs Baking Production Culinary Arts Culinary Management Hotel/Hospitality Management. Start Dates: August/January Sixteen-week terms. This program will transfer to one or more four-year institutions. Curriculum effective 2017-18.

    4 Introduction to bakery and pastry terminology 8 7 15 5 Introduction to bakery and pastry commodities 8 20 28 6 Introduction to bakery and pastry equipment 8 25 33 7 Bake the bread 16 100 116 8 Prepare cake and cookies 12 100 112 9 Prepare pastry 8 75 83 10 Prepare dessert items 8 75 83 11 Maintain store for finished 6 25 31 . 3 products 12 Pest control 6 25 31 13 … The Authority in Technical Education and Skills Development Republic Act No. 7796, otherwise known as the Technical Education and Skills Development Act of 1994, declares the policy of the State to provide relevant, accessible, high quality and efficient technical education and skills development (TESD) in support of the development of high

    The Authority in Technical Education and Skills Development Republic Act No. 7796, otherwise known as the Technical Education and Skills Development Act of 1994, declares the policy of the State to provide relevant, accessible, high quality and efficient technical education and skills development (TESD) in support of the development of high Share & Embed "K to 12 TLE Curriculum Guide for Bread and Pastry Production" Please copy and paste this embed script to where you want to embed

    K to 12 Bread and Pastry Learning Module 1. K to 12 Basic Education CurriculumTechnology and Livelihood EducationLearning ModuleBREAD AND PASTRYPRODUCTIONEXPLORATORY COURSEGrade 7 and Grade 8Republic of the PhilippinesDEPARTMENT OF EDUCATION 2. 4 Introduction to bakery and pastry terminology 8 7 15 5 Introduction to bakery and pastry commodities 8 20 28 6 Introduction to bakery and pastry equipment 8 25 33 7 Bake the bread 16 100 116 8 Prepare cake and cookies 12 100 112 9 Prepare pastry 8 75 83 10 Prepare dessert items 8 75 83 11 Maintain store for finished 6 25 31 . 3 products 12 Pest control 6 25 31 13 …

    Share & Embed "K to 12 TLE Curriculum Guide for Bread and Pastry Production" Please copy and paste this embed script to where you want to embed This module in Bread and Pastry Production will be used in the succeeding quarter/grading lessons. 5 K to 12 CURRICULUM TLE – BBREAD and PASTRY PRODUCTION Grade 7 BUDGET OUTLAY Prepared and Submitted by: IVONNE D. PIOQUINTO La Granja National High School Chairman PATRIA AMOR S. CAMACHO Yubo Extension High School Co chairman member …

    The Authority in Technical Education and Skills Development Republic Act No. 7796, otherwise known as the Technical Education and Skills Development Act of 1994, declares the policy of the State to provide relevant, accessible, high quality and efficient technical education and skills development (TESD) in support of the development of high K to 12 Agri-Fishery Arts – Landscape Installation and Maintenance (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 43 Course Description: This course is designed to enhance the knowledge, skills and attitudes of an individual in the field of landscaping in accordance with industry standards.

    This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.

    K to 12 Agri-Fishery Arts – Landscape Installation and Maintenance (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 43 Course Description: This course is designed to enhance the knowledge, skills and attitudes of an individual in the field of landscaping in accordance with industry standards. K to 12 Home Economics – Local Guiding Services (NC II) Curriculum Guide December 2013 * LO – Learning Outcomes Page 5 of 10 Course Description: This curriculum guide on Local Guiding Services leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills

    2017 curriculum guide in bread and pastry production

    K to 12 TLE Curriculum Guide for Bread and Pastry Production Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for a Grade 11 student to develop knowledge, skills, and attitude to perform the tasks on Bread and

    Bread and Pastry Production NC II in the Philippines

    2017 curriculum guide in bread and pastry production

    BREAD AND PASTRY PRODUCTION Intermediate 3G E-learning. Pastry Cook Pantry Chef Sous Chef Executive Pastry Chef Chocolatier Related Programs Baking Production Culinary Arts Culinary Management Hotel/Hospitality Management. Start Dates: August/January Sixteen-week terms. This program will transfer to one or more four-year institutions. Curriculum effective 2017-18., K to 12 Agri-Fishery Arts – Landscape Installation and Maintenance (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 43 Course Description: This course is designed to enhance the knowledge, skills and attitudes of an individual in the field of landscaping in accordance with industry standards..

    Bread & Pastry Production NC II in the Philippines

    Basic Education Curriculum Western Colleges Inc.. K to 12 Home Economics – Local Guiding Services (NC II) Curriculum Guide December 2013 * LO – Learning Outcomes Page 5 of 10 Course Description: This curriculum guide on Local Guiding Services leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills, K to 12 Home Economics – Local Guiding Services (NC II) Curriculum Guide December 2013 * LO – Learning Outcomes Page 5 of 10 Course Description: This curriculum guide on Local Guiding Services leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills.

    BREAD AND PASTRY PRODUCTION NCII (Fundamentals in Baking and Pastry) The Fundamentals in Baking and Pastry is designed for aspiring bakers and pastry chefs The course covers the basics of baking and those who are baking enthusiasts, serious amateurs who want to improve their skills, or plan to be employed as bakers or pastry cooks in commercial This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2)

    BREAD AND PASTRY PRODUCTION NCII (Fundamentals in Baking and Pastry) The Fundamentals in Baking and Pastry is designed for aspiring bakers and pastry chefs The course covers the basics of baking and those who are baking enthusiasts, serious amateurs who want to improve their skills, or plan to be employed as bakers or pastry cooks in commercial Grades 9 to 12 Baking and Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine baking and pastry arts courses. This framework is intended for use in all Manitoba schools teaching baking and pastry arts courses as part of the

    Grades 9 to 12 Baking and Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine baking and pastry arts courses. This framework is intended for use in all Manitoba schools teaching baking and pastry arts courses as part of the Education Type K to 12 Grade Level Grade 11 Learning Area Technology and Livelihood Education, -, General Mathematics, Human Movement, English for Academic and Professional Purposes, Filipino sa Piling Larang (Akademik), Filipino sa Piling Larang (Isports), Filipino sa

    K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 1 Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (Exploratory) Course Description: This Module is an exploratory and introductory course which … K to 12 TLE Curriculum Guide for Bread and Pastry Production Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website.

    Share & Embed "K to 12 TLE Curriculum Guide for Bread and Pastry Production" Please copy and paste this embed script to where you want to embed Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for a Grade 11 student to develop knowledge, skills, and attitude to perform the tasks on Bread and

    Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (Exploratory) – One Quarter Grade Level Standard: This is a TLE Home Economics mini-course on Bread and Pastry Production which leads to National Certificate Level II (NCII). It focuses on the Process and 28/12/2013 · 1. Agricultural Crops Production (NC I) 320 hours 2. Agricultural Crops Production (NC II) updated based on TESDA Training Regulations published December 28, 2013 640 hours 3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II) 4. Animal Health Care Management (NC III) 320 hours

    Training Regulations (TR) – a TESDA-promulgated document that serves as basis for which the competency-based curriculum and instructional materials and competency assessment tools are developed. This document represents a specific qualification. It defines the competency standards for a national qualification and how such qualification can be Education Type K to 12 Grade Level Grade 11 Learning Area Technology and Livelihood Education, -, General Mathematics, Human Movement, English for Academic and Professional Purposes, Filipino sa Piling Larang (Akademik), Filipino sa Piling Larang (Isports), Filipino sa

    Tertiary and Vocational Education Commission National Competency Standards and Curriculum For Baker (Bread and Pastry Making) NVQ Level 3 . Page 2 of 9 NCS and Curricula 2 Course synopsis This course is designed to introduce students to careers in the baking industry through the basic skills of bread and pastry making. It provides knowledge on food safety, hygiene and … Grades 9 to 12 Baking and Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine baking and pastry arts courses. This framework is intended for use in all Manitoba schools teaching baking and pastry arts courses as part of the

    Tertiary and Vocational Education Commission National Competency Standards and Curriculum For Baker (Bread and Pastry Making) NVQ Level 3 . Page 2 of 9 NCS and Curricula 2 Course synopsis This course is designed to introduce students to careers in the baking industry through the basic skills of bread and pastry making. It provides knowledge on food safety, hygiene and … Bread and Pastry Production (NC II) 0 0 Edit this post DISCLAIMER We, the admins and the writers, do not claim ownership on the documents/photos/videos posted on our site, yet we pers...

    Here's the suggested Class Activities for the first 3 weeks and Ready Made Daily Lesson Logs for Senior High School teachers applicable to all subjects. K to 12 Curriculum Guide version as of July 19, 2012 TLE - HE – BREAD AND PASTRY PRODUCTION *LO – Learning Outcome 1 Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (Exploratory) Course Description: This Module is an exploratory and introductory course which …

    Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery

    Grades 9 to 12 Baking and Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine baking and pastry arts courses. This framework is intended for use in all Manitoba schools teaching baking and pastry arts courses as part of the Bread and Pastry Production (BPP) NC II This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production.

    The Authority in Technical Education and Skills Development Republic Act No. 7796, otherwise known as the Technical Education and Skills Development Act of 1994, declares the policy of the State to provide relevant, accessible, high quality and efficient technical education and skills development (TESD) in support of the development of high 28/12/2013 · 1. Agricultural Crops Production (NC I) 320 hours 2. Agricultural Crops Production (NC II) updated based on TESDA Training Regulations published December 28, 2013 640 hours 3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II) 4. Animal Health Care Management (NC III) 320 hours

    Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for a Grade 11 student to develop knowledge, skills, and attitude to perform the tasks on Bread and Performing Arts Production b. Exhibit for Arts Production i. Media and Visual Arts ii. Literary Arts. D. TECHNICAL-VOCATIONAL LIVELIHOOD TRACK 1. Home Economics Strand a. Hairdressing b. Tailoring c. Caregiving d. Food and Beverage Services e. Bread and Pastry Production f. Housekeeping g. Tour Guiding Services h. Tourism Promotion Services i.

    Share & Embed "K to 12 TLE Curriculum Guide for Bread and Pastry Production" Please copy and paste this embed script to where you want to embed Competency Based Curriculum (CBC) Search 2D Animation NC III 2D Animation NC III (Superseded) Bread and Pastry Production NC II - Amended Broadband Installation (Fixed Wireless Systems) NC II Cable TV Installation NC II CAD CAM Operation NC III Caregiving NC II Carpentry NC II Carpentry NC II (Superseded) Carpentry NC III Carpentry NC III (Superseded) …

    K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 12 of 14 K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – BREAD AND PASTRY PRODUCTION … K to 12 TLE Curriculum Guide for Bread and Pastry Production Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website.

    K to 12 Basic Education Curriculum in TLE BREAD and PASTRY

    2017 curriculum guide in bread and pastry production

    CG_BREAD AND PASTRY PRODUCTION.pdf Google Docs. Bread and Pastry Production (NC II) 0 0 Edit this post DISCLAIMER We, the admins and the writers, do not claim ownership on the documents/photos/videos posted on our site, yet we pers..., Page 1 of 7. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC - BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on ….

    Downloads Training Regulations - TESDA

    2017 curriculum guide in bread and pastry production

    Bread and Pastry Production NC II in the Philippines. This module in Bread and Pastry Production will be used in the succeeding quarter/grading lessons. 5 K to 12 CURRICULUM TLE – BBREAD and PASTRY PRODUCTION Grade 7 BUDGET OUTLAY Prepared and Submitted by: IVONNE D. PIOQUINTO La Granja National High School Chairman PATRIA AMOR S. CAMACHO Yubo Extension High School Co chairman member … 4 Introduction to bakery and pastry terminology 8 7 15 5 Introduction to bakery and pastry commodities 8 20 28 6 Introduction to bakery and pastry equipment 8 25 33 7 Bake the bread 16 100 116 8 Prepare cake and cookies 12 100 112 9 Prepare pastry 8 75 83 10 Prepare dessert items 8 75 83 11 Maintain store for finished 6 25 31 . 3 products 12 Pest control 6 25 31 13 ….

    2017 curriculum guide in bread and pastry production


    Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. 4 Introduction to bakery and pastry terminology 8 7 15 5 Introduction to bakery and pastry commodities 8 20 28 6 Introduction to bakery and pastry equipment 8 25 33 7 Bake the bread 16 100 116 8 Prepare cake and cookies 12 100 112 9 Prepare pastry 8 75 83 10 Prepare dessert items 8 75 83 11 Maintain store for finished 6 25 31 . 3 products 12 Pest control 6 25 31 13 …

    Complete Secondary Education Junior High School Senior High School Program Academic Track General Academic Strand (GAS) Science and Technology, Engineering and Mathematics (STEM) Humanities and Social Sciences (HUMMS) Accountancy, Business and Management (ABM) Technical Vocational Home Economics Beauty Nail Care Food and Beverage Services Bread Curriculum guide of Grade 7 TLE: Bread and Pastry Production for the implementation of the K to 12 Basic Education Program. Objective 1. Identify content and performance standards and learning competencies in Grade 7 TLE: Bread and Pastry Production. 2. Serve as guide in developing teaching and learning materials. 3. Provide basis and

    K to 12 Home Economics – Bread and Pastry Production Curriculum Guide December 2013 *LO – Learning Outcome Page 12 of 14 K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS – BREAD AND PASTRY PRODUCTION … Bread and Pastry Production (BPP) NC II This Manual provides varied and relevant activities and opportunities to determine your understanding of the key concepts and to demonstrate core competencies as prescribed in the TESDA Training Regulation in Bread and Pastry Production.

    K to 12 Agri-Fishery Arts – Landscape Installation and Maintenance (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 43 Course Description: This course is designed to enhance the knowledge, skills and attitudes of an individual in the field of landscaping in accordance with industry standards. Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts.

    BREAD AND PASTRY PRODUCTION NCII (Fundamentals in Baking and Pastry) The Fundamentals in Baking and Pastry is designed for aspiring bakers and pastry chefs The course covers the basics of baking and those who are baking enthusiasts, serious amateurs who want to improve their skills, or plan to be employed as bakers or pastry cooks in commercial This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery

    Education Type K to 12 Grade Level Grade 11 Learning Area Technology and Livelihood Education, -, General Mathematics, Human Movement, English for Academic and Professional Purposes, Filipino sa Piling Larang (Akademik), Filipino sa Piling Larang (Isports), Filipino sa Grades 9 to 12 Baking and Pastry Arts: Manitoba Technical-Vocational Curriculum Framework of Outcomes identifies the goals, general learning outcomes (GLOs), and specific learning outcomes (SLOs) for nine baking and pastry arts courses. This framework is intended for use in all Manitoba schools teaching baking and pastry arts courses as part of the

    Bread and Pastry Production NC II is one of courses offered by the Technical Education and Skills Development Authority. This training program will teach and train you in performing/ preparing products (pastries and deserts) in restaurants, hotels … page 1 of 21. k to 12 basic education curriculum junior high school technology and livelihood education and senior high school technical-vocational-livelihood track

    4 Introduction to bakery and pastry terminology 8 7 15 5 Introduction to bakery and pastry commodities 8 20 28 6 Introduction to bakery and pastry equipment 8 25 33 7 Bake the bread 16 100 116 8 Prepare cake and cookies 12 100 112 9 Prepare pastry 8 75 83 10 Prepare dessert items 8 75 83 11 Maintain store for finished 6 25 31 . 3 products 12 Pest control 6 25 31 13 … K to 12 Home Economics – Local Guiding Services (NC II) Curriculum Guide December 2013 * LO – Learning Outcomes Page 5 of 10 Course Description: This curriculum guide on Local Guiding Services leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills

    28/12/2013 · 1. Agricultural Crops Production (NC I) 320 hours 2. Agricultural Crops Production (NC II) updated based on TESDA Training Regulations published December 28, 2013 640 hours 3. Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II) 4. Animal Health Care Management (NC III) 320 hours Page 1 of 7. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC - BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on …

    K to 12 TLE Curriculum Guide for Bread and Pastry Production Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMICS – BREAD AND PASTRY PRODUCTION (Exploratory) – One Quarter Grade Level Standard: This is a TLE Home Economics mini-course on Bread and Pastry Production which leads to National Certificate Level II (NCII). It focuses on the Process and

    Bread and Pastry Production (NC II) 0 0 Edit this post DISCLAIMER We, the admins and the writers, do not claim ownership on the documents/photos/videos posted on our site, yet we pers... Tertiary and Vocational Education Commission National Competency Standards and Curriculum For Baker (Bread and Pastry Making) NVQ Level 3 . Page 2 of 9 NCS and Curricula 2 Course synopsis This course is designed to introduce students to careers in the baking industry through the basic skills of bread and pastry making. It provides knowledge on food safety, hygiene and …

    Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. K to 12 Home Economics – Local Guiding Services (NC II) Curriculum Guide December 2013 * LO – Learning Outcomes Page 5 of 10 Course Description: This curriculum guide on Local Guiding Services leads to National Certificate Level II (NCII). This course is designed for a high school student to develop knowledge, skills

    Here's the suggested Class Activities for the first 3 weeks and Ready Made Daily Lesson Logs for Senior High School teachers applicable to all subjects. This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to develop knowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery

    Bread and Pastry Production (NC II) 0 0 Edit this post DISCLAIMER We, the admins and the writers, do not claim ownership on the documents/photos/videos posted on our site, yet we pers... Bread and Pastry Production (NC II) 0 0 Edit this post DISCLAIMER We, the admins and the writers, do not claim ownership on the documents/photos/videos posted on our site, yet we pers...

    Education Type K to 12 Grade Level Grade 11 Learning Area Technology and Livelihood Education, -, General Mathematics, Human Movement, English for Academic and Professional Purposes, Filipino sa Piling Larang (Akademik), Filipino sa Piling Larang (Isports), Filipino sa Bread and Pastry Production NC II is a short TESDA course that will train you in preparing pastries and similar desserts for hotels, restaurants, and other food-related business establishments.

    6.What is good with the K to 12 Curriculum? 7. How does K to 12 affect YOU and higher education institutions? The Structure of the K to 12 Program . Kindergarten 6 years Elementary 4 years Junior HS 2 years Senior HS K+6+4+2 . Comparison of 2002 BEC and K to 12 Education Structure . Implementation Plan . When did it begin ? K to 2 Basic Education Program . Phased … Page 1 of 7. K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION HOME ECONOMIC - BREAD AND PASTRY PRODUCTION (Exploratory) *TWG on …

    BREAD AND PASTRY PRODUCTION NC II Page No. SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS • Basic Competencies 2 - 13 • Common Competencies 14 - 28 • Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 BREAD AND PASTRY PRODUCTION NC II Page No. SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS • Basic Competencies 2 - 13 • Common Competencies 14 - 28 • Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52

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