K to 1. 2 TLE Curriculum Guide for Bread and Pastry Production. BREAD AND PASTRY PRODUCTION NC IIK to 1. Technology and Livelihood Education Learning Module BREAD AND PASTRY. LESSON 1 – Use Tools and Bakery Equipment. Familiarize oneself with the table of weights and measures in baking. A large deep dish made of glass or clay used for baking and serving. In Minnesota we use casserole dishes to. This chef's knife is a general utility knife and is one of the most essential tools in. Cooking and baking are lots of fun. Baggy sleeves or clothes could catch fire or get caught in mixer beaters or other equipment. If you're allowed to use a knife. Machinery and equipment. Use safety blocks between dangerous parts that could move and injure. Verify isolation of equipment: Test controls. ![]() Technology and Livelihood Education 2. Welcome to the world of Bread and Pastry Production! It covers. 4common competencies thata Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought topossess, namely: 1. As shownbelow, each Lesson is directed to the attainment of one, two, three or four learningoutcomes: Lesson 1 –Using of Tools and Bakery Equipment. LO1. Prepare tools and equipment for specific baking purposes. Lesson 2 –Performing Mensuration and Calculation. LO 1. Familiarize oneself with the table of weights and measures in baking. LO 2. Apply basic mathematical operations in calculating weights and measures. LO 3. Measure dry and liquid ingredients accurately.
Lesson 3 –Maintaining Tools and Equipment. LO 1. Check condition of tools and equipment. LO 2. Perform basic preventive. LO 3. Store tools and equipment. Lesson 4 –Practice Occupational Health and Safety Procedure. LO 1. Identify hazards and risks. LO 2. Evaluate hazards and risks. LO 3. Control hazards and risks. LO 4. Maintain occupational health and safety awareness. Your success in this exploratory course on. Bread and Pastry Productionis shownin your ability to perform the performance standards found in each Lesson. NATIONAL CERTIFICATE (NC) isa certification issued to individuals who achieved all the required units of competency for a nationalqualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF.(TESDA Board Resolution No. Training Regulations Framework) NATIONAL CERTIFICATE LEVELrefers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework( PTQF ) where the worker with: a. NC I performs a routine and predictable tasks; has little judgment; and, works under supervision; b. NC II performs prescribed range of functions involving known routines and procedures; has limited choice and complexity of functions, and has little accountability; What Is This Module About? ![]() Mild dish soap and hot water clean most baking utensils and equipment as effectively as any. Skills > How to Clean and Store Baking Tools and Equipment.![]() ![]() ![]()
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