Katamaran Ng Mga Pilipino
INTRODUCTION
Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics mini-course – BREAD AND PASTRY PRODUCTION.
In this course, you will be exposed to different tools, instruments, proper calculation and mensuration, and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides baked products or performing the task of a baker or bakery aide. This will also be a venue for you to assess yourself and identify aspects of business that you need to strengthen and safeguard before you take the plunge into the world of work.
Now that the workforce is far behind in equating the number of available jobs, the Department of Education is revitalizing its resources to lead the young minds and to prepare them skillfully as future patty chef or the like, instead. It is in honing the skills that learners can assure to have an edge of surviving the daily needs of oneself and of others. It seeks to provide students with the knowledge, skills, and motivation in the field of bread and pastry production. This module is specifically crafted to focus on Process and Delivery. It is enriched with different activities that will assess your level in terms of skills and of knowledge that you are expected to demonstrate after going through this learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Go over with the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building vision. So, explore and experience the K to 12 TLE modules and be a step closer to a successful
Technology and Livelihood Education (TLE) is one of the nomenclature in the implementation of the K to 12 Basic Education Program (BEP) composed of four components; namely, Agri-Fishery Arts, Home Economics, Industrial Arts and Information and Communication Technology. In this module, the focus is on Home Economics mini-course – BREAD AND PASTRY PRODUCTION.
In this course, you will be exposed to different tools, instruments, proper calculation and mensuration, and actual preparation of the different recipes that are necessary in either putting up a specialty store that provides baked products or performing the task of a baker or bakery aide. This will also be a venue for you to assess yourself and identify aspects of business that you need to strengthen and safeguard before you take the plunge into the world of work.
Now that the workforce is far behind in equating the number of available jobs, the Department of Education is revitalizing its resources to lead the young minds and to prepare them skillfully as future patty chef or the like, instead. It is in honing the skills that learners can assure to have an edge of surviving the daily needs of oneself and of others. It seeks to provide students with the knowledge, skills, and motivation in the field of bread and pastry production. This module is specifically crafted to focus on Process and Delivery. It is enriched with different activities that will assess your level in terms of skills and of knowledge that you are expected to demonstrate after going through this learning materials. Learning procedures are divided into different sections - What to Know, What to Process, What to Reflect and Understand, and What to Transfer. Go over with the suggested tasks and accomplish them to practice developing a sustainable program, prioritizing needs and building vision. So, explore and experience the K to 12 TLE modules and be a step closer to a successful
References: co.nz/content/baking-guide/weights-measures-conversions.aspx on January 28, 2013. Gonzales, Gene R. Fundamentals of Professional Cooking, Manila. Anvil Publishing., 2012 Lallemand Lauterbach, Sharon and Albrecht, Julie. “NF94-186 Functions of Baking Ingredients.” Historical Materials from University of Nebraska-Lincoln Extension. Paper 411. 1994. Retrieved from http://digitalcommons.unl.edu/extensionhist/411 on January 20, 2013. on January 20, 2013. Talde, Julieta D. Culinary Arts. Quezon City. Phoenix Publishing House Inc., 1995 Taste.com.Weight and Measurements Chart http://www.taste.com.au on Jannuary 24, 2013. Wheat Foods Council. Flour 101. Retrieved from http://www.wheatfoods.org/sites/ default/files/atachments/flour-101.pdf on January 20, 2013. on January 21, 2013. January 23, 2013. Michigan State University. 2009. Food Service and Catering Management, A Practical Guide, Liberty Commodities Corp., Manila, Anvil Publishing., 2004 Best Recipes for the Home, Philippine Publishing House, Manila, 1970