Grade 11 Bakery Operations

Content standard

The learners demonstrate an understanding of the fundamentals of baking bread and other baked products.

Performance standard

The learners demonstrate fundamental skills in baking breads.

Learning competencies (4)

• BAKERY-G11-Q1-01

  Discuss the overview of the baking industry

• BAKERY-G11-Q1-02

  Discuss the fundamentals in baking

• BAKERY-G11-Q1-03

  Prepare bread products following safety

• BAKERY-G11-Q1-04

  Select appropriate packaging and marketing strategies of bakery products

Content standard

The learners demonstrate understanding of pastry products.

Performance standard

The learners apply skills in preparing pastry products.

Learning competencies (5)

• BAKERY-G11-Q2-01

  Explain the fundamentals of pastry making

• BAKERY-G11-Q2-02

  Discuss the characteristics of pastries

• BAKERY-G11-Q2-03

  Prepare crust, fillings and, coating f o r pastry products

• BAKERY-G11-Q2-04

  Prepare traditional and contemporary pastry products

• BAKERY-G11-Q2-05

  Perform costing and marketing of pastry products

Content standard

The learners demonstrate understanding on cake products.

Performance standard

The learners apply skills in producing cakes and cake products

Learning competencies (3)

• BAKERY-G11-Q3-01

  Explain the fundamentals of cake production

• BAKERY-G11-Q3-02

  Classify cakes and icing based on ingredients used

• BAKERY-G11-Q3-03

  Produce and store cakes following industry standards

Content standard

The learners demonstrate understanding on producing traditional and contemporary petit fours.

Performance standard

The learners apply the skills in producing traditional and contemporary petit fours. CONTENT

Learning competencies (3)

• BAKERY-G11-Q4-01

  Discuss the function of petit fours

• BAKERY-G11-Q4-02

  Describe the characteristics of traditional and modern petit fours

• BAKERY-G11-Q4-03

  Produce traditional and modern petit fours