CURRICULUM MAP

A.Y. 2022 -2023

SUBJECT: TLE BREAD & PASTRY PRODUCTION QUARTER: 1

GRADE LEVEL: GRADE 9 TOPIC: PREPARE AND PRODUCE BAKERY PRODUCTS
TEACHER: PRINCE ANGELO B. GALISING

Quarter/ UNIT CONTENT PERFORMANCE LEARNING ASSESSMENT ACTIVITIES RESOURCES INSTITUTIONAL

Month TOPIC: STANDARD STANDARD COMPETENCIES CORE VALUES
CONTENT (AMT LEARNING
GOALS)
The learners The learners OFFLINE ONLINE
Basic demonstrate independently ACQUISITION
Q1 ingredients an demonstrate core A.1. A.1. Answering Identification https:// Relies on the
in baking understandin competencies in Identify the common Identification (Lifelong ( QUIPPER) link.quipper.c belief that
g of the core preparing and baking ingredients (Supply Type) Learning om/en/login students learn
TLE_HEBP concepts and producing bakery Module) best when
9- 12PB-Ia- theories in products A.2. A.2. Answering actively involved
f-1 bread and List down the Statement (Lifelong Pictionary Zoom link in the learning
pastry common baking Completion Learning (Online Zoom) process, uses a
production ingredients (dry Module) variety of
and liquid) teaching
strategies to keep
all students
regardless of
their learning
 preferences,
creates
enthusiastic
environment
MEANING MAKING
M.1. Differentiate M.1. True or Writing Video Analysis https:// Relies on the
between dry and False (Select Conclusion (https:// www.youtube belief that
liquid ingredients Type) www.youtube.c .com/watch? students learn
om/watch? v=DLHQSmy best when
v=DLHQSmyli liJA actively involved
JA) in the learning
process, uses a
variety of
teaching
strategies to keep
all students
regardless of
their learning
preferences,
creates
enthusiastic
environment
TRANSFER
T.1. Demonstrate T.1. Project Short Video Video Link Aims to focus
the proper use of Performance Exercises (Video Maker) https:// towards a more
the basic Task www.google.c objective
ingredients in om/search? learning setting,
baking q=video+mak collaborative
er system of basic
education,
equitable
workforce
growth
 Baking The learners The learners
Tools demonstrate independently
an demonstrate core
TLE_HEBP understandin competencies in
9- 12PB-Ia- g of the core preparing and
f-1 concepts and producing bakery
theories in products
bread and
pastry
production