BUDGET OF WORK

TVL-Home Economics
Quarter: I Grade: 12 Specialization: Bread and Pastry Production

Week # / Date Learning Content Learning Competencies Code No. Of Remarks

of duration hours
Lesson 1. PREPARE AND PRODUCE BAKERY PRODUCTS

i. Orientation, House rules, Discussion of Syllabus- Jul 2, 2019

ii. Pretest/Diagnostic test- July 3, 2019

Week 1 1. Accurate measurement of LO 1. Prepare bakery products

ingredients 1.1 Select, measure and weigh TLE_HEBP912PB
required ingredients -Ia-f-1
according to recipe or production
requirements.

Week 2-3
2. Baking ingredients and its 1.2 Prepare a variety of bakery
subsbstitution products according to standard
mixing procedures/ formulation/
recipes and desired product
3. Types, kinds, and classification characteristics
of bakery products
Week 4 4. Mixing procedures/ 1.3 Use appropriate equipment
formulation/ recipes, and desired according to required bakery
product characteristics of various products and standard operating
bakery products procedures

Week 5 5. Baking techniques, 1.4 Bake bakery products

appropriate conditions and according to techniques and
enterprise requirements and appropriate conditions
standards

Week 6
6. Temperature ranges in bakery 1.5 Select required oven
products temperature to bake goods in
accordance with the desired
7. Suggested projects: characteristics, standards recipe
7.1. Dinner roll specifications
7.2. Pan de sal
7.3. Cinnamon roll
7.4. Ensaymada
7.5. Pan de coco
Quarter: II

Week # / Date Learning Content Learning Competencies Code No. Of Remarks

of duration hours
Lesson 2. PREPARE AND PRODUCE PASTRY PRODUCTS
Aug 14, 2019 1. Culinary and technical terms LO1. Prepare pastry products TLE_HEBP912PP
related to pastry products 1.1. Select, measure and weigh -IIa-g-4
required ingredients according to
2. Ratio of ingredients required recipe or production requirements
to produce a balance formula and established standards and
procedures
3. Correct proportion control,
yields, weights and sizes for 1.2. Prepare variety of pastry
profitability products according to standard
mixing procedures/formulation/
4. Types, kinds, and classification recipes and desired product
of pastry products characteristics

5. Mixing 1.3. Use appropriate equipment

procedures/formulation/recipes according to required pastry
and desired product products and standard operating
characteristics of various pastry procedures
products
1.4. Bake pastry products
6. Baking tools, equipment, and according to techniques and
their uses and functions appropriate conditions; and
enterprise requirement and
standards
 1.5. Select required oven
7. Baking techniques appropriate temperature to bake goods in
conditions, and enterprise accordance with the desired
requirements and standards characteristics, standards recipe
specifications and enterprise
8. Temperature ranges in baking practices
pastry products

9. Occupational health and safety

10. Suggested projects:

10.1 Pies
- Pineapple pie
- Buko pie
- Egg pie
10.2 Pizza
10.3 Empanada
10.4 Tart
10.5 Etc.
LO2. Decorate and present pastry TLE_HEBP912PP
products -IIh-i-5
11. Types and classifications of 2.1 Prepare a variety of fillings and
fillings, coatings/icing and glazes coating/icing, glazes and
decorations for pastry products
12. Regular and special fillings according to standard recipes,
and coating/icing, glazes and enterprise standards and/or
decorations customer preferences

13. Decorative techniques and 2.2 Fill and decorate pastry

rules for garnishing products, where required and
appropriate, in accordance with
14. The tools and materials in standard recipes and/or enterprise
decorating, finishing and standards and customer
presenting preferences
15. Standards and procedures in 2.3 Finish pastry products
decorating pastry products according to desired product
characteristics 2.4 Present baked
16. Occupational Health and pastry products according to
Safety established standards and
procedures
17. Standards and procedures in
finishing pastry products

18. Plating and presenting pastry

products
LO3.Store pastry products TLE_HEBP912PP
19. Shelf-life of pastry products -IIj-6
3.1 Store pastry products
20. Standards and procedures in according to established
storing pastry products standards and procedures

21. Different kinds of packaging 3.2 Select packaging appropriate

materials to be used for the preservation of product
freshness and eating
22. Standards and procedures in characteristics
packaging pastry product
decorations
 BUDGET OF WORK
TVL-Home Economics
Quarter: I Grade: 11 Specialization: Food and Beverage Service

Week # / Learning Content Learning Competencies Code No. Of Remarks

Date of hours
duration
LESSON 1: PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE (AS)

i. Orientation, House rules, Discussion of Syllabus- Jul 2, 2019

ii. Pretest/Diagnostic test- July 3, 2019

LO1. Take table reservations TVL_HEFBS9-

12AS-Ia-b-1
1.1 Inquiries are answered
1. Food service operations promptly, clearly and
accurately.
1.2 Pertinent questions are
asked to complete the details
 of the reservations.
1.3 Reservations data are
recorded on forms accurately
2. Reservation process based on establishment’s
standards.
1.4 Details of the reservations
are repeated back and
confirmed with the party
making the reservation.
3. Telephone Ethics 1.5 Additional information
about the food service
establishment is provided when
necessary.
Week 2-3 4. Preparation of service LO2.Prepare service stations TVL_HEFBS9-
and equipment 12AS-Ic-d-2

2.1 Service or waiter’s stations

5. equipments/utensils and supplies are stocked with supplies
necessary for service.
2.2 All tableware and dining
6. Basic types of tableware room equipment are cleaned,
a. Dinnerware/chinaware wiped and put in their proper
b. Beverage ware/glassware places.
c. Silverware/cutlery 2.3 Special tent cards and
similar special displays are put
7. Station mis-en place up for promotion.
2.4 Cleanliness and condition of
8. Cleanliness and condition of all tables, tableware and dining
equipment/utensils, furniture and room equipment are checked.
supplies 2.5 Water pitchers and ice
buckets are filled.
2.6 Electrical appliance or
9. Legislation on OH&S and food equipment like coffee pots, tea
Hygiene pots, plate warmers etc. in the
 dining area are turned on and
kept ready.
2.7 Condiments and sauce
bottles are refilled and the
necks and tops of the bottles
are wiped clean and dry.

Week 4 10. General rules in laying covers/ LO 3. Set up the tables in the TVL_HEFBS9-
table set-up dining area 12AS-Ie-f-3

11. Different napkin folding Styles 3.1 Tables are set according to
the standards of the food
service establishment.
12. Table skirting styles 3.2 In cases where the menu is
pre-arranged or fixed, covers
are set correctly according to
the predetermined menu.
3.3 Tableware and glassware
are wiped and polished before
they are set up on the table.
3.4 Cloth napkins are folded
properly and laid on the table
appropriately according to
napkin folding style.
3.5 Buffet or display tables are
skirted properly taking into
account symmetry, balance and
harmony in size and design.
Week 5 13. Banquet Set up styles LO 4. Set the mood/ambiance TVL_HEFBS9-
of the dining area 12AS-Ig-h-4

4.1 Lights are adjusted

according to time of the day.
4.2 Tables, chairs and other
 dining room furniture are
arranged to ensure comfort
and convenience of the guests.
4.3 Appropriate music is played
when applicable
4.4 Floors/carpets are cleaned
and made sure are dry.
4.5 Air-condition or cooling
units are adjusted for the
comfort of the guests
4.6 Decorations are set-up
according to theme or concept
of the dining room.

Quarter: II

Week # / Date Learning Content Learning Competencies Code No. Of Remarks

of duration hours
Lesson 2. WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS (GO)
LO1. Welcome and greet guests TLE_HEFBS9-
14. Sequence of food service 1.1. Acknowledge guests as soon 12GO-IIa-b-1
15. Welcoming and greeting as they arrive
guests
1.2. Greet guests with an
appropriate welcome

1.3. Check details of reservation

based on established standard
policy
16. Procedure and rationale LO2. Seat the guests TLE_HEFBS9-
in seating guests 2.1. Escort and seat guests 12GO-IIc-d-2
according to table allocations

2.2. Utilize tables according to the

number of party

2.3. Seat guests evenly among

stations to control the traffic flow
of guests in the dining room
2.4 Open cloth napkins for guests
when applicable
2.5 Serve water when applicable
according to the standards of the
food service facility

LO3. Take food and beverage TLE_HEFBS9-

17. Order taking procedures orders 12GO-IIe-f-3
18. Basic menu types 3.1. Present menu to customers,
19. Select appropriate take orders completely, and take
tableware and cutlery for note of the special requests
the chosen menu
3.2. Repeat back orders to the
guests to confirm items.

3.3. Provide and adjust table ware

and cutlery appropriate for the
menu choices in accordance with
established procedures.

LO4. Liaise between kitchen and TLE_HEFBS9-

20. Workflow structures dining areas 12GO-IIg-h-4
 within food and 4.1. Place and send orders to the
beverage service location kitchen promptly
21. Product and service
knowledge 4.2Check quality of food in
accordance with established
22. Communication and standard
interpersonal skills
4.3. Check tableware for chips,
23. Tray and plate carrying marks, cleanliness, spills, and drips
techniques
4.4 Carry out plates and/or trays
24. Duties and safely
responsibilities of food
service team 4.5 Advise promptly colleagues
regarding readiness of items for
service.

4.6 Relay onformation about

special requests, dietary or
cultural requirements accuratelt to
kitchen

4.7 Observe work technology

according to establishment
standard policy and procedure
 TULAWAS INTEGRATED SCHOOL
Tulawas Pagadian City

BUDGET OF WORK
TVL-Home Economics
Quarter: I Grade: 11 Subject: Filipino sa Piling Larang (Tech Voc)

Week # / Date Nilalaman Kasanayang Pampagkatuto Code No. Of Remarks

of duration hours

1. Kahulugan, kalikasan, at 1. Nabibigyang- kahulugan CS_FTV11/12PB-

katangian ng pagsulat ng ang teknikal bokasyunal na 0a-c-105
sulating teknikal sulatin

 Teknikal 2. Nakikilala ang ibat ibang CS_FTV11/12PT-

teknikal bokasyunal na 0a-c-93
sulatin ayon sa:
a. Layunin
b. Gamit
c. Katangian
d. Anyo
 e. Target na gagamit

3. Nakakapagsagawa ng CS_FTV11/12EP-
panimulang pananliksik 0d-f-42
kaugnay ng kahukugan,
kalikasan, at katangian ng
ibat-ibang anyo ng sulating
teknikal-bokasyunal
Quarter: II Grade: 11 Subject: Filipino sa Piling Larang (Tech Voc)

Week # / Date Nilalaman Kasanayan

of duration

4. Pagsulat ng piling anyo ang 1. Na

sulating teknikal-bokasyunal hak
 Manwal ng
 Liham-Pangnegosyo hal
 Flyers/leaflets tek
 Promo materials 2. Naiil
 Deskripsyon ng produckto katawa
 Feasibility study ng pini
 Dokumentasyon sa
paggawa ng isang
bagay/produkto
 Naratibong ulat
 Paunawa/babla/anunsyo
Menu ng Pagkain

6. 7. Naipa
pasali
sistem
ang p
pama
ng an
8. 4. Nakas
batay
at ang
wika
 9. 5. Naisa
etika
teknik
sulati

BUDGET OF WORK
TVL-Home Economics
Quarter: I Grade: 11 Subject: English for academic and Professional Purposes

Week # / Date Learning Content Learning Competencies Code No. Of Remarks

of duration hours
TULAWAS INTEGRATED SCHOOL
Tulawas Pagadian City
 BUDGET OF WORK
TVL-Home Economics
Quarter: I Grade: 12 Subject: Contemporary Philippine Arts from the Regions

Week # / Date Learning Content Learning Competencies Code No. Of Remarks

of duration hours