Acquire skills and knowledge necessary to become a certified bread and pastry producer. 3. Bread and Pastry Production NC II – DOWNLOAD. Bread and Pastry Production (BPP) NC II. Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed in the TESDA Training Regulation These PDF copies are fetched from the DepEd website last… CLICK HERE FOR Q1 SHS MATH Modules ACADEMIC - STEM Pre-Calculus (TG) - DOWNLOAD Pre-Calculus (LM) - DOWNLOAD Precalculus (CHED-TG) - DOWNLOAD Basic Calculus (CHED-TG) - DOWNLOAD General Biology 1 (CHED-TG) - DOWNLOAD General Biology 2 (CHED-TG) - DOWNLOAD MAth and Science Subjects (CHED) -DOWNLOAD Probability and Statistics (CHED-TG) - … But you will use 4 Modules only for the entire year in Grade 7 and another 4 Modules in Grade 8. July 9, 2020 at 10:18 PM. Thank you po ️ 2. 7, s. 2019 … OBTAIN AND CONVEY WORKPLACE INFORMATION ASSESSMENT CRITERIA: 1. ... in Grades 10, 11 or 12. b. Caregiving (NC II) 1. Basic concepts in bread and pastry production 2. Prepare pastry products 1.1. It explores the course on Aquaculture which helps your student earn a Certificate of Competency in Grade 9 which leads to a National Certificate Level I / II (NCI / II) in Grades 10, 11 … Reply Delete. Godbless. Anyone can send me Food Processing grade 11/12 teaching guide and Learning Module. 2. The Overall Goal of the K to 12 Curriculum The K to 12 Curriculum has as its overarching goal the holistic development of every Filipino learner with 21 s t century skills who is adequately prepared for work, entrepreneurship, middle level skills development and higher education. 2. cristy jane magdasal July 27, 2020 at 5:30 pm Unknown May 30, 2020 at 12:49 AM. a. Commercial Cooking (NC III) 320 hours Cookery (NC II) 8. Thank you! Parequest Po MELC for TVL HE (Cookery, Bread and Pastry, FBS) Reply Delete. BREAD AND PASTRY PRODUCTION NC IIK to 12 – Technology and Livelihood Education 101022. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1.It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to 7, s. 2019 or the Deped … Relevance of the course 3. Reply Delete. These PDF copies are fetched from the DepEd website last… 3. Identify different mixing techniques of batter and dough. Good day po...pwedeng makahingi ng MELC for Filipino 11? Reply Delete. Strainer – is used to strain or sift dry ingredients.23. 11. jingleT. Below is the updated curriculum guide for the K to 12 Program. Reply. Note: To DOWNLOAD Please login first your DepEd GMAIL Account ABM Teacher's Training Module - DOWNLOAD AGRICULTURAL CROPS PRODUCTION (ACP) NC II Work Immersion Module - DOWNLOAD ARTS & DESIGN WORK IMMERSION MODULE - DOWNLOAD AUTOMOTIVE SERVICING NC I Work Immersion Module - DOWNLOAD BEAUTY CARE SERVICES (Nail Care NC II) Work Immersion Module - … Good day maam/sir.. can i have a copy or module in eim grade 11 and 12.. thanks. Unknown July 8, 2020 at 5:46 PM. Program Overview Bread and Pastry Production NC II (also known as Baking and Pastry Production NC II) is a technical-vocational program that develops the skills of students in preparing and producing bakery/pastry products, cakes and desserts. Applied Subjects 2. Bread and Pastry Production is one of the specialized subjects under the technical-vocational livelihood (TVL) career track. Reply Delete. Bread and Pastry Production NC II – DOWNLOAD. Module 4 Week 4 : Mixing Techniques After going through this module, you are expected to : 1. Below is the updated curriculum guide for the K to 12 Program. Anyone can send me Agricultural Crops Production Grade 11/12 Teaching Guide and Learning Module. Reply. Thank you po ️ Describe each mixing techniques of batter and dough in preparing bakery product. Unknown July 8, 2020 at 3:41 PM. 11 BREAD AND PASTRY PRODUCTION NC II Page No. It covers the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. Replies. Cookery (NC II) 320 hours 9. Reply Delete. Good Day, MELC for cookery, FBS, Housekeeping, Bread and Pastry Production Grade 11 and 12 please. 5. Tnx pls send at riezelmurro ... Marie Vil P. Labadia says: August 26, 2020 at 2:29 am. MELCs po ng BREAD AND PASTRY at MECHANICAL DRAFTING pang Grade 7 and 8 po. Course Title: BREAD AND PASTRY PRODUCTION NC Level: NC II Nominal Training Duration: 18 Hours (Basic) 18 Hours (Common) 105 Hours (Core) 141 hours Course Description: This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petites fours in accordance with industry standards. It covers the Core Subjects, Applied, Specialized Academic, TLE/TVL, Sports, and Arts and Design Track of Grade 11 and 12 (Senior High School). Reply. Career opportunities The learners demonstrate an understanding o f the core concepts and theories in bread and pastry production The learners independently demonstrate co re competencies in bread and pastry production as prescribed in the TESDA Training Regulation This unit of competency PREPARE AND PRODUCE PASTRY PRODUCTS deals with knowledge and skills required by bakers and pastry cooks (patissiers).It is one of the core competencies of BREAD AND PASTRY PRODUCTION at National Certificate NCII. Anyone can send me Agricultural Crops Production Grade 11/12 Teaching Guide and Learning Module. Replies. | Bread and Pastry Production (NC II) 160 hours 6. Reply. This Module is an exploratory course which leads you to Bread and Pastry Production National Certificate Level II ( NC II)1 . LO 1. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: CBLM - BPP (Prepare and Produce Bakery Products) Timer – is used to in timing baked products, the rising of yeast and tocheck the doneness of cakes.24. This module contains training materials and activities for you to complete. Events Management Services (NC III) 320 hours 11. Replies. Reply. English for Academic and Professional Purposes, Empowerment Technologies (for the Strand), Animal Production (Poultry-Chicken) (NC II), Artificial Insemination (Ruminants) (NC II), Fishing Gear Repair and Maintenance (NC III), Landscape Installation and Maintenance (NC II), Handicraft (Fashion Accessories, Paper Craft) (Non-NC), Handicraft (Woodcraft, Leathercraft) (Non-NC), Information and Communications Technology, Broadband Installation (Fixed Wireless Systems) (NC II), Telecom OSP and Subscriber Line Installation (Copper Cable/POTS and DSL) (NC II), Telecom OSP Installation (Fiber Optic Cable) (NC II), Domestic Refrigeration and Airconditioning (DOMRAC) Servicing (NC II), Electrical Installation and Maintenance (NC II), Electric Power Distribution Line Construction (NC II), Electronic Products Assembly and Servicing (NC II), Instrumentation and Control Servicing (NC II), Motorcycle/Small Engine Servicing (NC II), Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit [PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III), Transmission Line Installation and Maintenance (NC II), Department of Education, Republic of the Philippines 2020. 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