RP Mabuhay City Academy Inc.

Blk 234 Phase 2 Mabuhay City Subdivision, Brgy. Mamatid, City of Cabuyao, Laguna
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CURRICULUM MAP FOR T.L.E. 7

SUBJECT: T.L.E. QUARTER: 3RD

GRADE LEVEL: 7 TOPIC: BAKING AND PASTRY PRODUCTION

TERM CONTENT CONTENT STANDARDS PERFORMANCE LEARNING ASSESSMENTS ACTIVITIES RESOURCES/ INSTITUTIONAL
STANDARDS COMPETENCIES TECHNOLOGY VALUES
INTEGRATION
3RD QUARTER USE OF KITCHEN The learner The learner Acquisition:
TOOLS, demonstrates an independently A1. Identify types A1. Quiz: Matching A1. Picture PPTs, Actual Tools Service
EQUIPMENT, AND understanding the use uses and maintain of tools, type about the analysis of tools, and Paraphernalia
PARAPHERNALIA and maintenance of tools equipment, equipment, and tools, equipment equipment and in Baking and
equipment in baking and materials in paraphernalia and paraphernalia paraphernalia in Pastry Production
and pastry production. cookery according in the kitchen. the kitchen.
to standard (Formative)
operating
procedures. A2. Classify the A2. Oral A2. Classroom PPTs, Actual
types of Recitation: discussion of Cleaning Products
appropriate What is the proper common cleaning used in the
cleaning tools and cleaning product tools and products kitchen.
equipment based for a specific at home.
on their uses situation.

A3. Select various A3. Quiz: Multiple A3. Situation

types of chemicals choice about Analysis about
for cleaning and proper cleaning proper cleaning
sanitizing kitchen products products for
tools, equipment, according to their different
and paraphernalia uses. situations.

Mrs. rubielyn paco - t.l.e. 7 BAKING AND PASTRY PRODUCTION 1

 Meaning Making:
M1. Clean and M1. Quiz: M1. Video
sanitize kitchen Matching type presentation:
tools and about the Proper process of
equipment different cleaning cleaning tools and
following products and their equipment in the
manufacture’s proper uses. kitchen.
instructions use
cleaning tools,
equipment, and
paraphernalia in
accordance with
standard
operating
procedure
maintain kitchen
tools, equipment,
and work areas.

Transfer Goal:
T1. The student on T1. Performance T1. Carry out Criteria/Rubrics Service
their own and in task: Create a Performance Task. for Judging
the long run will video on how to
be able to identify clean the kitchen
kitchen tools, properly at your
equipment and home.
paraphernalia, and
use proper
cleaning products
in cleaning and
sanitizing the
kitchen as a whole
workspace.

The learner

Mrs. rubielyn paco - t.l.e. 7 BAKING AND PASTRY PRODUCTION 2

PERFORM demonstrates an The leaner A4. Give the A4. List down all A4. Class PPTs. Chart of Communion
MESNSURATION understanding independently abbreviations and the metric system discussion: What conversion of
AND CALCULATIONS performing measures and equivalents of used in Baking and are the metric units, Actual
mensuration and calculate measurements. Pastry Production. systems used in measuring tools in
calculation baking and ingredients in Baking and Pastry Baking and Pastry
pastry production. baking and pastry Production. production, video
production. A5. Measure A5. Perform A5. Video Analysis: clip on the proper
ingredients activity: Different measurement of
according to Demonstration of measuring tools solid and liquid
recipe measuring used in Baking and ingredients,
requirement solid/liquid Pastry Production Formula for
ingredients and their uses. computation for
according to the costing.
recipe
requirement.

A6. Discuss the A6. Oral A6. Classroom

principles of Recitation: The Discussion: What
costing. importance of is the importance
proper food of proper costing.
costing.

M2. Convert M2. Problem M2. Calculate PPTs. Chart: list of

systems of solving: Unit of different types of possible substitute
measurement conversions problem involving ingredients for
according to Measurements in specific missing
recipe baking and pastry ingredients,
requirement production. Sample Recipes for
practice
M3. Perform M3. List down M3. Chart computation for
substitution of possible Analysis: What are costing.
ingredients substitution of the possible
ingredients to a ingredients that
missing ingredient can substitute a
in the recipe. specific missing
ingredient.

Mrs. rubielyn paco - t.l.e. 7 BAKING AND PASTRY PRODUCTION 3

 M4. Compute cost M4. Problem M4. Calculate
of production solving: Compute different types of
for cost of problem involving
production per cost of production
situation. in baking and
pastry production.
T2. The student on T2. Performance T2. Carry out Criteria/ Rubrics
their own and in Task: Form a team performance task. for judging.
the long run will of bakers and
be able to discuss a baked
compute product products to be
cost and gain presented in the
budgeting skill for course. Submit
future business Recipe and the
opportunities or costing.
professional
The leaner careers.
demonstrates an The leaners
PRACTICE understanding the independently A7. Recognize the A7. List all possible A7. Class PPTs, Images of Communion
OCCUPATIONAL practice of practice importance of OSH hazards in the discussion: what is different hazards
HEALTH AND occupational health occupational kitchen or related the importance of in the kitchen,
SAFETY and safety. health and safety. workplace. knowing the Video clips of
PROCEDURES hazards and risk in different hazards
the kitchen. in the kitchen and
related workplace
M5. Understand M5. Activity: M5. Video
and demonstrate Identify work presentation:
OSH under Baking hazards that can different hazards
and Pastry lead to injuries. and risk in the
Production Provide their kitchen.
corresponding
consequences and
solution to
minimize its risks.

T3. The student on T3. Performance T3. Carry out Criteria/ Rubrics
their own and in task: Make an performance task. for Judging

Mrs. rubielyn paco - t.l.e. 7 BAKING AND PASTRY PRODUCTION 4

the long run will Infomercial on
be able to identify what are the
and be prepared different hazard
for the hazards can be found in
and minimize the the kitchen and
risk in the kitchen how to lessen the
or related risk.

Mrs. rubielyn paco - t.l.e. 7 BAKING AND PASTRY PRODUCTION 5