bread and pastry module grade 9 pdf

Grades 7 and Grade 8 Republic of the Philippines DEPARTMENT OF EDUCATION Page 2 of 117. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1) Use farm tools and equipment; 2) Perform estimation and basic workplace calculation; The Module is designed to be a teacher-assisted learning kit or a self-learning kit on competencies that a Grade 7 TLE ought to possess. 2. 7, s. 2019 or … Reply. 5. It covers the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). Loaf Pan – is used to bake loaf bread2. Author: Joy Created Date: PDF, K to 12 Senior High School TVL Track Specialized Subject –Home Economics- Bread and Pastry Production (NC II), TLE HE: Bread and Pastry Production 9 Q1M2 - Prepare and Produce Bakery Products, Multimedia Toolkit for Bread & Pastry Production Course - Different Types of Packaging Bread and Pastry Products, Multimedia Toolkit for Bread & Pastry Production Course - Business Plan_Entrepreneurship, K to 12 Curriculum Guide – Grade 7 TLE: Bread and Pastry Production, K to 12 Senior High School TVL Track Specialized Subject – ANIMAL PRODUCTION (LARGE RUMINANTS) NC II, Department of Education, Republic of the Philippines 2020. Reply Delete. DOC. K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 5 of 16 Course Description: This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NC II). It explores the course on Aquaculture which helps your student earn a Certificate of Competency in Grade 9 which leads to a National Certificate Level I / II (NCI / II) in Grades 10, 11 or 12. b. Thank you very much and God Bless You. Click on each link to view the module. Griddle pans – are used to bake griddles8. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! This includes English, Math, AP, and Science. Reply. SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION 1 SECTION 2 COMPETENCY STANDARDS Basic Competencies 2 - 13 Common Competencies 14 - 2 8 Core Competencies 29 - 46 SECTION 3 TRAINING STANDARDS 3.1 Curriculum Design 47 - 50 3.2 Training Delivery 51 - 52 Displaying K TO 12 BREAD AND PASTRY LEARNING MODULE.pdf. Unknown July 2, 2020 at 2:21 PM. It is hosted on Google Drive and free to download. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA … Bread and Pastry Production Module 3: Types, Kinds and Classification of Bakery Products Quarter 1, Week 3; Bread and Pastry Production Quarter 1 Module4:Week 4 Mixing Techniques; BREAD AND PASTRY PRODUCTION Module 5: Decorating and Presenting Bakery Products : Ways to Present Bakery Products Quarter 1: Week 5-6 7, s. 2019 or the Deped School calendar for … ), Cupcake box or any sealed containers, ice cream scoop (optional) PRE … DepEd Official Copies of Resources for Senior High School (1st Semester) ACADEMIC – STEM Precalculus TG – DOWNLOAD Precalculus LM – DOWNLOAD APPLIED TRACKS English for Academic and Professional Purposes – DOWNLOAD Filipino sa Piling Larangan Filipino LM (Akademik) – DOWNLOAD Filipino TG (Akademik) – DOWNLOAD Filipino LM (Isports) – DOWNLOAD Filipino TG… Events Management Services (NC III) 320 hours 11. 9. Modules Bread and Pastry Production Learner's Module; Modules prepared by Tech-Voc Unit of DepEd for tech-voc schools: Module 1 - Preparing Sandwiches Hot and Cold ; Module 2 - Preparing Ingredients, Tools, Utensils, and Equipment for Baked Products; Module 3 - Preparing Yeast Based Products; Module 4 - Preparing and Presenting Cakes I need Learning Modules for Applied Economics for Grade 11 and Grade 12. Description A learning module for Grade 9-12 Bread Production Objective The learners demonstrate an understanding of the core concepts and theories in bread production. On this page you can read or download detailed lesson plan in tle bread and pastry grade 9 in PDF format. COMPETENCY-BASED CURRICULUM BREAD AND PASTRY PRODUCTION NC II Technical Education and Skills Development Authority. These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 887. Syllabus in TLE 9 (Cookery) First Quarter Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery. These PDF copies are fetched from the DepEd website last… 341 dated November 22, 1973, North Cotabato was created as one of the four (4) provinces from the original empire province of Cotabato. Complete direct download links of the MELCs for … The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Cookery (NC II) 320 hours 9. Technology and Livelihood Education (TLE) and Technical-Vocational-Livelihood (TVL) Track specializations may be taken between Grades 9 to 12. a. If you don't see any interesting for you, use our search form on bottom ↓ . bread and pastry The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. Biscuit and doughnut cutter – is used to cut and shape biscuit ordoughnut.3. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you … This course is … GRADE 9 Learners Materials 1st – 4th Quarter LM | DepEd Club June 2, 2018 November 2, 2019 Cher Maria Tess We are still on the process of uploading GRADE 9 Learners Materials . Caregiving (NC II) 640 hours 7. DepEd K-12 Most Essential Learning Competencies (MELC) – Free Download K-12 DepEd MELC for SY 2020-2021. Goog morning po ... MELCs po ng BREAD AND PASTRY at MECHANICAL DRAFTING pang Grade 7 and 8 po. ... meron po ba Module for Electrical Installation and Maintenance for grade 11 ... grade12 economics, grade 12 entrepreneurship, pagbasa at pagsusuri ng iba’t ibang teksto tungo sa pananaliksik, at grade 9 MAPEH, SALAMAT PO. Reply. Below is the updated curriculum guide for the K to 12 Program. Replies. Baka po pwede makahingi ng dll sa bread and pastry exploratory grade7/8. Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. By virtue of Presidential Decree No. In these exploratory courses, ... tools-in Bread and Pastry Production but in the context of Bread and Pastry Production and so your tools will not be entirely the same. 8375 Advanced Bread Products 7 8998 Advanced Baking and Pastries 7 Curriculum Implementation Dates 7 Grades 9 to 11 Baking and Pastry Arts General and Specific Learning Outcomes by Goal 9 Goal 1: Describe and apply appropriate sanitation, health, and safety practices as they apply to the baking and pastry … ... Download Full PDF Package. Some of the Learning Materials Content Highlights: At the end of Grade 9, learners have gained a a deeper understanding of the digestive, respiratory, and circulatory systems to promote overall health.They have become familiar with some technologies that introduce desired traits in economically important plants and animals. J. Pastorfide. Exploratory Subjects at 40 hours per quarter are taken during Grades 7 to 8. Salamat po. The Module is designed to be a teacher-assisted learning kit or a self-learning kit on competencies that a Grade 7 TLE ought to possess. Teaching GuideLearner's Module Q1Learner's Module Q2 ... Grade, Grade 9 and Grade 10. BREAD AND PASTRY PRODUCTION NC II Page No. But you will use 4 Modules only for the entire year in Grade 7 and another 4 Modules in Grade 8. These learning modules may serve as a learning reference for Electrical Installation and Maintenance (EIM) NC II. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. The Private Education Assistance Committee of PEAC contains various learning modules from its Learning ... Electrical Installation and Maintenance grade 9 and 10. BREAD AND PASTRY PRODUCTION NC II 45 CHEESE CUPCAKES NOTE: Materials needed: Muffin Pans, flour sifter, mixing bowl, wooden spoon, measuring cups and spoon, grater, can opener, Papers cups (2 or 3 oz. This Module is an exploratory course which leads you to Animal Production National Certificate Level II ( NC II)1 . LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Salamat po in advance. (PDF) of the learning materials/modules (LM). Commercial Cooking (NC III) 320 hours Cookery (NC II) 8.  |  It explores the course on Aquaculture which helps your student earn a Certificate of Competency in Grade 9 which leads to a National Certificate Level I / II (NCI / II) in Grades … GRADE 9- COOKERY AND BREAD & PASTRY PRODUCTION COURSE DESCRIPTION The learning area is designed to demonstrate knowledge, skills and attitude to perform the tasks on Cookery and Bread & Pastry Production . Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery lessons. Bread and Pastry Production (NC II) 160 hours 6. Dressmaking (NC II) 320 hours 10. Grade Level: 9/10 Subject: Technology and Livelihood Education Component: Bread (NCAvailable II) (40 Bread and Pastry TG Bread and Pastry LM Caregiving TG ... Learner's Module Teaching Guide Grade 9. MAIN CAMPUS:    Gen.Luna Street, Estaka, Dipolog City 7100 | (065)212-3604 ANNEX CAMPUS: Barangay Turno, Dipolog City 7100 | (065)212-2063, Vision, Mission, Core Values, And Mandate, Unang Markahan – Modyul 1: Linggo 1 Pagsusuri ng mga Pangyayari at ang Kaugnayan Nito sa Kasalukuyan sa Lipunang Asyano, Unang Markahan – Modyul 2: Pagbubuo ng Sariling Paghatol o Pagmamatuwid sa mga Ideyang Nakapaloob sa Akda, Modyul 3, Unang Markahan Pagbibigay-kahulugan ng malalim na salitang ginamit sa akda batay sa denotatibo at konotatibong kahulugan, Unang Markahan – Modyul 8 Katotohanan, Kabutihan at Kagandahan sa Nobela, Unang Markahan – Modyul 10 Pagbibigay ng Sariling Interpretasyon sa mga Pahiwatig sa Akda, Modals: Prohibition, Obligation and Permission, QUARTER 1: MODULE 4 CONDITIONALS (Part II), Communication Style: FROZEN Quarter 1- Module 5, First Quarter – Module 1: Week 1 Respiratory and Circulatory Systems, Quarter 1, Wk 2 – Module 2 Effects of Lifestyle on the Functioning of Respiratory and Circulatory System, Quarter 1, Week 3 – Module 1: Non – Mendelian Inheritance, Quarter 1, Week 4 – Module 2 Sex–Based Non – Mendelian Inheritance, Quarter 1 – Module 5: Biodiversity and Evolution, Quarter 1, Wk 6 – Module 1: Photosynthesis, Quarter 1, Wk 7 – Module 1: Cellular Respiration, Araling Panlipunan Unang Markahan – Modyul 1: Kahulugan ng Ekonomiks sa Pang-araw-araw na Pamumuhay, Araling Panlipunan Unang Markahan – Modyul 2: Kahalagahan ng Ekonomiks sa Pang-araw-araw na Pamumuhay, Araling Panlipunan Unang Markahan – Modyul 3: Iba’t Ibang Sistemang Pang-ekonomiya, Araling Panlipunan Unang Markahan – Modyul 4: Mga Salik ng Produksiyon at ang Implikasyon Nito sa Pang-arawaraw na Pamumuhay ng Tao, Araling Panlipunan Unang Markahan – Modyul 5: Mga Salik na Nakakaapekto sa Pagkonsumo, Araling Panlipunan Unang Markahan – Modyul 6: Mga Karapatan at Tungkulin bilang Isang Mamimili, Unang Markahan, Linggo 1 at 2 – Modyul 1 Layunin ng Lipunan: Kabutihang Panlahat, Unang Markahan, Linggo 3 at 4 – Modyul 2 Lipunang Pulitikal, Prinsipyo ng Subsidiarity at Prinsipyo ng Pagkakaisa, Unang Markahan, Linggo 5 at 6 – Modyul 3 Lipunang Pang-Ekonomiya, Edukasyon sa Pagpapakatao Unang Markahan, Linggo 7 at 8 – Modyul 4 Lipunang Sibil (Civil Society), Media at Simbahan, Beauty Care (Nail Care) Services Module 1: Perform Hand and Foot SPA Quarter 1, Week 1, Module 2: Apply Hand Treatment Quarter 1, Week 2, Beauty Care (Nail Care) Services Module 3: Hand Spa Tools, Supplies, and Equipment Quarter 1, Week 3, Beauty Care (Nail Care) Services Module 4: Pre-Hand Spa Treatment, Hand and Arm Massage Techniques Quarter 1, Week 4, Beauty Care (Nail Care) Services Module 6-7: Project Planning, BREAD AND PASTRY PRODUCTION Baking Ingredients and Its Substitution Week 1, Quarter 1, BREAD AND PASTRY PRODUCTION Module 2: Baking Tools and Equipment Quarter 1, Week 2, Bread and Pastry Production Module 3: Types, Kinds and Classification of Bakery Products Quarter 1, Week 3, Quarter 1 Module4:Week 4 Mixing Techniques, BREAD AND PASTRY PRODUCTION Module 5: Decorating and Presenting Bakery Products : Ways to Present Bakery Products Quarter 1: Week 5-6, Module1:TOOLSANDEQUIPMENT NEEDEDINPREPARINGAPPETIZERS Quarter1:Week1, COOKERY Module2:CLEAN,SANITIZE,AND STOREKITCHENTOOLSAND EQUIPMENT Quarter1:Week2, COOKERY Module 3: CLASSIFICATION OF APPETIZER Quarter 1: Week 3, COOKERY Module 4: PREPARE A VARIETY OF APPETIZER Quarter 1: Week 4, COOKERY Module 5: PRESENT A VARIETY OF APPETIZER Quarter 1: Week 5-6, Module 5: PRESENT A VARIETY OF APPETIZER Quarter 1: Week 5-6, Quarter 1 – Module 0: Personal Entrepreneurial Competencies (PECs), Quarter 1 – Module 1: Applying Quality Standards (AQS), Quarter 1 – Module 3: Performing Computer Operations, Quarter 1 – Module 4: Performing Computer Operations, Quarter 1 – Module 5: Performing Computer Operations, Sleeping Garments Draft and Cut Pattern for Sleeping Garments Module 1: PLAN GARMENT DESIGN Quarter 1, Week 1, Module 2: Take Client’s Body Measurement Quarter 1, Week 1, Module 3: Draft Basic/ Block Pattern Quarter 1, Week 3 and 4Module 3: Draft Basic/ Block Pattern Quarter 1, Week 3 and 4, Module 3: Draft Basic/ Block Pattern Quarter 1, Week 3 and 4, Cut Final Pattern Module 4: Draft and Cut Pattern for Sleeping Garment Quarter1, Week 5 & 6, ELECTRICAL INSTALLATION AND MAINTENANCE Quarter 1, Module 1, Week 1, ELECTRICAL INSTALLATION AND MAINTENANCE Quarter 1, Module 1, Week 2, Quarter 1- Module 3: Requesting Tools, Equipment, and Materials, Quarter 1- Module 4: Reporting Damaged Tools, Quarter 1-Module 5: Employing a Unique Selling Proposition (USP) to the Product/Service, Quarter 1- Module 5: Checking the Conditions of Electrical and Hydraulic Tools, Electrical Installation and Maintenance (EIM) NCII INSTALL ELECTRICAL LIGHTING SYSTEMS ON AUXILIARY OUTLETS AND LIGHTING FIXTURES, Module 1: – Raising Organic Chicken Quarter 1, Week 1, Module 1: – Raising Organic Chicken Quarter 1, Week 2, Module 1: – Raising Organic Chicken Quarter 1, Week 3, Module 4: Poultry Farming Equipment and their Uses Quarter 1, Week 4, Module 5 – Secure Available Bedding Materials in the Locality; and Choose Appropriate Bedding For Chicken Quarter 1, Week 5 Aussie Charity T. Calibo, Module 6 – Prepare Bedding Based On Housing Equipment Housing Design Quarter 1, Week 6, Module 7 – Set-up brooding facility based on the housing equipment installation design Quarter 1, Week 7, Bread and Pastry Production Quarter 1 Module4:Week 4 Mixing Techniques, Week 1 – Quarter 1: Music of Medieval, Renaissance and Baroque Periods, Week 2 – Quarter 1: Music of Medieval, Renaissance and Baroque Periods, Quarter 1– Week 3 Vocal and Instrumental Music of Medieval, Renaissance and Baroque Periods, Western Classical Art Traditions (Painting) Quarter 1- Module 1, Week 1 & 2, Quarter 1- Week 1 FIRST AID OF PHYSICAL ACTIVITY, PE: FIRST AID OF SPORTS SETTINGS Week 2, Quarter 1, First Quarter – Module 1: Week 1 Community and Environmental Health, Quarter 1– Module 2: Week 2 Community and Environmental Health, OFFICE MEMO#20 August 13, 2019- Submission of MPS to the Department Heads, DIV.MEMO362 r448 July 22, 2019- National Science Clubs Summit(SUMMIT). Kindly share please. ... Grade 9 that will lead eventually him/her to an NC. View 9 10_Bread and Pastry_MELCS 2.docx from HRM 101 at Bulacan State University, Malolos.

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