Weighing scale –is used to measure ingredients in large quantities.25. Replies. Good morning...May I have a copy for MELCS in BPP grade 10? Unknown June 22, 2018 at 1:47 PM. LEARNING MODULE in Bread and Pastry Production-UC2 Prepare and Produce Pastry Products 1. DAILY LESSO N LOG School BENGUET NATIONAL HIGH SCHOOL-MAIN Grade Level 11 Teacher FROILAN SHYR P. AROCO Learning Area Bread & Pastry Production NC II Teaching Week Week 1 Quarter I Time: 2:00-4:00 PM MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Date July 4, 2016 July 5, 2016 July 6, 2016 July 7, 2016 July 8, 2016 I. Norben September 18, 2020 at 8:53 PM. Replies. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . May i request a of bread and pastry grade 11 and 12? Select, measure and weigh required ingredients according to recipe or production requirements and established standards and II. Learners Material Pages 3. Thanks. Please do contact us if you are the rightful owner of these files for proper recognition … Timer – is used to in timing baked products, the rising of yeast and tocheck the doneness of cakes.24. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. 2. Thank you po it is a big help.. May I request a copy of BPP module?.thank you. 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 arts. Weighing scale –is used to measure ingredients in large quantities.25. PREPARING AND PRODUCING PASTRY PRODUCTS Date Developed: November 9,2015 Document No. K to 12 Home Economics – Bread and Pastry Production (NC II) Curriculum Guide May 2016 *LO – Learning Outcome Page 1 of 16 These are the specializations and their pre-requisites. Baka po pwede makahingi ng dll sa bread and pastry exploratory grade7/8. May I request a soft copy of Bread and Pasty 11 and 12. Identify the materials of kitchen utensils and tools commonly found in the kitchen. Since I don't know whom/where am I going to write a written permission on the DepEd Central Office. MEASURING CUP FOR LIQUID. Reply Delete. Thank you so much . Timer – is used to in timing baked products, the rising of yeast and tocheck the doneness of cakes.24. Thanks, Please give me access, i need the soft copy of BPP 11 Lm. These learning modules may serve as a learning reference for Electrical Installation and Maintenance (EIM) NC II. pwede po sana makahingi ng DLL smaw grade 9. salamat po. Thank you in advance. Textbook Pages. Commercial Cooking (NC III) 320 hours Cookery (NC II) 8. These modules have been prepared by the Department of Education's Tech-Voc Unit for Technical-Vocational schools in the country. Kindly send me a copy of LM & TG of BPP NCII. Most of the FILES featured here were uploaded by other parties. good pm..may i request for the soft copy of this module. Can I reproduce a copy of those learning modules to be distributed for those students without gadgets to be used? Our compiled lists of Daily Lesson Log for SY 2019 – 2020 were organized per quarter and is being updated weekly. III. Reply. Reply. YOU CAN ALSO DOWNLOAD SENIOR HIGH SCHOOL TG’s & LM’s FROM LRMDS HERE K-12 Teachers Guide (TG) and Learners Material (LM) are resources used in preparing daily lessons. Each quarter has its dedicated page and inside you will find your updated DLL for GRADE 7 to GRADE 12 – 1 st to 4 th Quarter 2019. gemilyn canilan says: July 14, 2018 at 4:16 am. Cookery (NC II) 320 hours 9. chandy August 28, 2019 at 11:32 pm gud eve po..favor po pwde pahingi DLL ng 2nd quarter ng PE Grade 11 and Grade 12.. fast response is much appreciated…thank u po.. WE do not upload anything in this websites. 11 Oct 22, 2019 - Lesson Plan in K-12 Bread and Pastry Production - Free download as Powerpoint Presentation (.ppt / .pptx), PDF File (.pdf), Text File (.txt) or view presentation slides online. Reply. Thank you, May i request a copy of BPP MODULE THIS WOULD REALLY HELP US PLS. Bread and Pastry Production Learner's Module, 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, Module 5  - Preparing Pastry Products for Patisseries, Module 7 - Providing Effective Costumer Service, Electrical Installation and Maintenance (EIM) NC II Learning Modules. 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