a. DepEd K-12 Most Essential Learning Competencies (MELC) – Free Download K-12 DepEd MELC for SY 2020-2021. Baka po pwede makahingi ng dll sa bread and pastry exploratory grade7/8. 2. BREAD AND PASTRY PRODUCTION NC II K to 12 – Technology and Livelihood Education 2 2 Welcome to the world of Bread and Pastry Production! Reply. 7, s. 2019 or the Deped School calendar for …  |  ... 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. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. 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. Below is the updated curriculum guide for the K to 12 Program. Modules 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. View 9 10_Bread and Pastry_MELCS 2.docx from HRM 101 at Bulacan State University, Malolos. Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery lessons. It covers the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). Click on each link to view the module. 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 . This course is … 341 dated November 22, 1973, North Cotabato was created as one of the four (4) provinces from the original empire province of Cotabato. Unknown July 2, 2020 at 2:21 PM. By virtue of Presidential Decree No. But you will use 4 Modules only for the entire year in Grade 7 and another 4 Modules in Grade 8. This includes English, Math, AP, and Science. Goog morning po ... MELCs po ng BREAD AND PASTRY at MECHANICAL DRAFTING pang Grade 7 and 8 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. 7, s. 2019 or … 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. 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. 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 ... Grade 9 that will lead eventually him/her to an NC. Complete direct download links of the MELCs for … Salamat po in advance. 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. Displaying K TO 12 BREAD AND PASTRY LEARNING MODULE.pdf. Teaching GuideLearner's Module Q1Learner's Module Q2 ... Grade, Grade 9 and Grade 10. Grade Level: 9/10 Subject: Technology and Livelihood Education Component: Bread (NCAvailable II) (40 Dressmaking (NC II) 320 hours 10. Reply Delete. Below is the set of the Most Essential Learning Competencies in TLE for the School Year 2020-2021. These learning modules may serve as a learning reference for Electrical Installation and Maintenance (EIM) NC II. Caregiving (NC II) 640 hours 7. Griddle pans – are used to bake griddles8. Technology and Livelihood Education (TLE) and Technical-Vocational-Livelihood (TVL) Track specializations may be taken between Grades 9 to 12. 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 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… These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. ), Cupcake box or any sealed containers, ice cream scoop (optional) PRE … Grades 7 and Grade 8 Republic of the Philippines DEPARTMENT OF EDUCATION Page 2 of 117. ... Download Full PDF Package. 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. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. Events Management Services (NC III) 320 hours 11. The 1st Quarterly Assessment/ Periodical Test of the Department of Education will be conducted on August 8-9, 2019 per DepEd Order No. 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 … (PDF) of the learning materials/modules (LM). Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the TESDA … Cookery (NC II) 320 hours 9. 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. Reply. 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 . DOC. 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) 160 hours 6. 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. 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 … Bread and Pastry TG Bread and Pastry LM Caregiving TG ... Learner's Module Teaching Guide Grade 9. Salamat po. Loaf Pan – is used to bake loaf bread2. 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; 5. Commercial Cooking (NC III) 320 hours Cookery (NC II) 8. Understand key concepts and demonstrate core competencies prescribed in the TESDA training regulation in Bread and Pastry Production. BREAD AND PASTRY PRODUCTION NC II Page No. Exploratory Subjects at 40 hours per quarter are taken during Grades 7 to 8. Biscuit and doughnut cutter – is used to cut and shape biscuit ordoughnut.3. COMPETENCY-BASED CURRICULUM BREAD AND PASTRY PRODUCTION NC II Technical Education and Skills Development Authority. It is hosted on Google Drive and free to download. Thank you very much and God Bless You. 9. If you don't see any interesting for you, use our search form on bottom ↓ . 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). 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. These PDF copies are fetched from the DepEd website last… 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). 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 … On this page you can read or download detailed lesson plan in tle bread and pastry grade 9 in PDF format. J. Pastorfide. 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 Kindly share please. Author: Joy Created Date: Reply. Replies. This Module is an exploratory course which leads you to Animal Production National Certificate Level II ( NC II)1 . Per quarter are taken during Grades 7 and another 4 Modules in Grade 8 Republic of the for. 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