SUBJECT : TLE 9

GRADE : 9-LG092019
QUARTER : Unit 1
CONTENT/UNIT : BREAD AND PASTRY PRODUCTION

TRANSFER GOAL:
The students on their own and in the long run will be able to perform bread and
pastry production as prescribed in the TESDA Training Regulation.

Performance Task in GRASPS FORM

To perform bread and pastry production as
prescribed in the TESDA Training Regulation

GOAL

Baker, Cake decorator

ROLE

AUDIENCE Costumers, TESDA Personnel,

Assessors, POEA Representatives
In partnership with POEA, we are
going to conduct training seminar
SITUATION in the community to cater the
employment demand abroad in
Bread and Pastry Production
 Business Proposal and Production
Plan, Baked Products
PRODUCT/PERFORMANCE

 Palatability - 40%
 Appearance – 30%
STANDARDS  Texture – 30%

In partnership with POEA,we are going to conduct training seminar in the community to cater the
employment demand abroad in Pastry Production wherein,they will become a baker through
performing Bread and Pastry Production.
SUBJECT : TLE 7
GRADE : 7-LG072019
QUARTER : 1st Quarter
CONTENT/UNIT : CAREGIVING

TRANSFER GOAL:
The students on their own and in the long run will be able to demonstrate
common competencies in caregiving as prescribed in the TESDA Training
Regulation.

Performance Task in GRASPS FORM

To demonstrate common
competencies in caregiving as
prescribed in the TESDA Training
GOAL Regulation.

Caregiver, Massage Therapist,

ROLE Concern Citizens, Employer, POEA

AUDIENCE Filipino people, Client, POEA

representatives, TESDA
representatives.
In partnership with POEA, we are
going to conduct training seminar
SITUATION in the community to cater the
employment demand abroad in
 caregiving.

The students should be equipped

with the following competencies:
PRODUCT/PERFORMANCE
 Show how each tool,
equipment, and
paraphernalia is used.
 Take vital sign like blood
pressure and temperature
using the correct tools.
 Demonstrate how to clean
tools and equipment used in
meal preparation and in
taking vital sign.
 Compute desirable body
weight and total energy
requirement of patient.
 Identify hazard and risk and
take measures to control
them.
 Critical thinking 30%
 Self-Direction 25%
STANDARDS  Engage (Collaboration) 20%
 Safety 25%
SUBJECT : TLE 8
GRADE : 8-LG092019
QUARTER : 1st Quarter
CONTENT/UNIT : BREAD AND PASTRY PRODUCTION

TRANSFER GOAL:
The students on their own and in the long run will be able to demonstrate how the
tools and equipment in bread and pastry production be used applying safety
precautions in the kitchen as prescribed in the TESDA Training Regulation.

Performance Task in GRASPS FORM

To demonstrate how the tools and
equipment in bread and pastry production be
used applying safety precautions in the
GOAL kitchen as prescribed in the TESDA Training
Regulation.

Demonstrator
Participant
ROLE
Trainer

AUDIENCE Concern Citizens’, TESDA Personnel

Participate in one of the

competition sponsored by TESDA
SITUATION where they will demonstrate how
 the tools and equipment in bread
and pastry production be used
applying safety precautions in the
kitchen.
The students should be equipped
with the following competencies:
PRODUCT/PERFORMANCE
 Identify and classify baking
tools and equipment.
 Communication.
 Use and care of each baking
tools and equipment
 Collaboration/
Communication.
 Make an inventory of baking
tools and equipment.
 Critical and system thinking
 Clean properly baking tools
and equipment.
 Communication
 Palatability - 40%
 Appearance – 30%
STANDARDS  Texture – 30%
SUBJECT : TLE 10
GRADE : 10-LG0102019
QUARTER : 1st Quarter
CONTENT/UNIT : BREAD AND PASTRY PRODUCTION

TRANSFER GOAL:
The students on their own and in the long run will be able to demonstrate the
ability to produce a variety of specialty cakes in accordance with the industry’s
standards and the ability to pack, label, and store cake product based on the
establishment’s standards and procedures, and occupational health and safety
practices.

Performance Task in GRASPS FORM

To demonstrate the ability to produce a
variety of specialty cakes in accordance with
the industry’s standards and the ability to
GOAL pack, label, and store cake product based on
the establishment’s standards and
procedures, and occupational health and
safety practices.

Baker, Cake decorator, Pastry Chief

ROLE

AUDIENCE Costumers, TESDA Personnel,

Assessors, POEA Representatives
 In partnership with TESDA, we are
going to conduct training seminar
SITUATION in the community to prepare them
to be an entrepreneur in the future.

Business Proposal and Production

Plan, Baked Products
PRODUCT/PERFORMANCE

 Palatability - 40%
 Appearance – 30%
STANDARDS  Texture – 30%