Bread and Pastry Production (NC II) 160 hours 6. Secondary packaging is the packaging that contains individual units of your product, like the cardboard carton containing an item you ship directly to a customer or the shrink-wrapped pallet containing 100 laptops. With the increase in importance of business meetings, a range of personal and social events, a large number of customers visit catering establishments frequently. Cookery (NC II) 320 hours 9. k to 12 ... 19 cblm 1 nc2 k to 12 crop production learning modules mechanical drafting module pdf computer hardware servicing nc Bread and Pastry Production NC II - PREPARE AND PRESENT GATEAUX, TORTES AND CAKES The crust can be on the top and bottom or just the bottom, made from pastry or graham cracker crumbs. Interpret technical drawing 3. These guidelines also aim to empower teachers to carry out quality instruction that recognizes the diversity of learners inside the classroom, is committed to learners’ success, allows the use of varied instructional and formative assessment strategies including the use of information and communications technologies (ICTs), and enables the teacher to guide, mentor, and support learners … Send through dishwasher. COVID-19 FAQ. Welcome to the world of Commercial Cooking! Log in to Reply. Scribd es el sitio social de lectura y editoriales más grande del mundo. It is a mixture of four, liquid and high amount of fat than regular pie dough. Carefully wash down all surfaces with a clean cloth immersed in … This video is an example of conducting competency assessment in ESL. Kindergarten 857 Grade 1 2,039 Grade 2 1,756 Grade 3 2,234 Grade 4 1,643 Grade 5 1,712 Grade 6 2,049 Grade 7 1,719 Grade 8 1,108 Grade 9 904 Grade 10 791 Grade 11 197 Grade 12 155 Qualification Title: Bread and Pastry Production NCII JOHN LENON L. MENDOZA Trainer LinkedIn emplea cookies para mejorar la funcionalidad y el rendimiento de nuestro sitio web, así como para ofrecer publicidad relevante. University of San Jose-Recoletos Magallanes Street, 6000, Cebu City, Philippines Trunkline Number: (63-32) 253-7900 Email Address: webdevteam@usjr.edu.ph. bread and pastry. Grade 10 LMs and TGs for TLE subjects are available here! Good day maam or sir, can I request the copy of Bread and pastry production module and Food beverage and services module thank you! GRADE 7 TEACHERS GUIDE TLE FOR GRADE DepEd K 12 Manuals. Procedure: All restaurant employees must: Grooming: o Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant Secondary packaging is used to get the product to distributors and retail outlets in bulk. Hi im willing to take the Bread and Pastry Making NC II, or NC I because im new. What are the three-mixing method in … See more. Login to read unlimited* books, audiobooks, magazines, Snapshots and access to tens of millions of documents. Recoletos Industrial & Technological Training Center (Basak Campus) Poultry – are chicken or turkey breasts characterized by a delicate golden brown surfaces. The learning modules below may serve as a learning reference for Beauty Care NC II. DepEd K-12 Manuals, DepEd K To 12 Modules Events Management Services (NC III) 320 hours 11. Meats – maybe beef, pork and sausage products like ham, roast beef and salami 3. These files are fetched from Department of Education last May 2017 and uploaded to Google Drive. (5 pts) Directions: Explain the following. Transfer Goal: In line with their track Technical Vocational Livelihood (TVL) where the skills of the students emphasize in terms of baking. | Technical Education and Skills Development Authority East Service Road, South Superhighway, Taguig City, Philippines) Please take note of the process not the content. It covers 4 common competencies that a Grade 7 /Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: AGRI-FISHERY ARTS Animal Production (NC II) Animal Production LM Animal Production TG Aquaculture (NC II) Aquaculture LM - Q1-C Aquaculture LM - Q2 Aquaculture LM… Commercial Cooking (NC III) 320 hours Cookery (NC II) 8. Also did TESDA conduct..Basic Occupational Safety and Health. Pie fillings include custards, puddings, nuts and fruits. Caregiving (NC II) 640 hours 7. Identify different kinds of technical drawings 2. TESDA - TESDA provides direction, policies, programs and standards towards quality technical education and skills development. Food and beverage services sector contributes a great deal to the profits in hospitality industry. Chocolate cream pie, lemon meringue pie, shoo-fly … Cookery (NC II) 320 hours 9. SOP FOOD SAFETY & HYGIENE SOP Food Safety & Hygiene Page 6 1.EMPLOYEES GUIDELINES 1.1 EMPLOYEE PERSONAL HYGIENE Policy: All restaurant employees will maintain good personal hygiene practices to ensure food safety. Delete. thanks, fercy.. i will wait for your reply. 1. This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II). 3 c. Knowledge, skills, and attitude d. Knowledge, skills, and money 4. Caregiving (NC II) 640 hours 7. Further concepts behind salting, curing, and smoking will be discussed. Dressmaking (NC II) 320 hours 10. Learning Materials and Teachers Guide for Grade 7, Grade 8, Grade 9 and Grade 10 students and Teachers. Learning Module Grade 9 Tle Household Services YouTube. Pastry cooks _____ Meat slicer: Prior to use if slicer not used in previous 2 hours; Immediately after use when finished task; Lock out machine (unplug) and set slicer to zero. Part III Essay. Dressmaking (NC II) 320 hours 10. Chapter 1 Bread and Pastry History.ppt - Free download as Powerpoint Presentation (.ppt), PDF File (.pdf), Text File (.txt) or view presentation slides online. 1. All 23 curriculum guides of subjects under TLE in the K to 12 education program. Fresh bread is easier to slice or cut if it has been chilled. Events Management Services (NC III) 320 hours 11. This module will cover the knowledge and skills required to process food by salting, curing, and smoking. technology and livelihood education teacher’s guide ... module grade 8 slideshare. Below are the curriculum guides (PDF format) for the K to 12 Program as of 2017. Teaching guides on the Integration of Financial Literacy. jingletanudra@gmail.com senior high module: BPP module FBS module. Select Grade Level. We aim to complete all the GRADE 8 Learners Materials (LM) for our fellow teachers You may now access the Multimedia Toolkit for Bread and Pastry Production Videos thru the links. Commercial Cooking (NC III) 320 hours Cookery (NC II) 8. Bread and Pastry Production (NC II) 160 hours 6. This module covers the knowledge, skills and attitude and values needed to prepare/interpret diagrams, engineering abbreviation and drawings, symbols and dimensions NOMINAL DURATION: 10 hours LEARNING OUTOMES: At the end of the module, the trainee must be able to: 1. These modules have been prepared by the Department of Education's Tech-Voc … Frequently Asked Questions about COVID-19 See more. The K to 12 Basic Education Program. COMMERCIAL COOKING Cookery T L E Learning Module. Replies. Multimedia Toolkit for Bread and Pastry Production Course. jingleT. Learning Materials and Teachers Guide for Grade 7, Grade 8, Grade 9 and Grade 10 students and Teachers. This post covers the Technology and Livelihood Education (TLE) and Technical-Vocational-Livelihood (TVL) Track curriculum subjects for: Agri-Fishery Arts, Home Economics, Information and Communications … FOOD AND BEVERAGE SERVICES NC II TRAINING REGULATIONS TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Road, South Superhighway, Taguig City, Metro Manila TOURISM SECTOR (HOTEL AND RESTAURANT) learning module grade 8 tle household services. Its purpose is to protect the products while in transit or when being stored before sale. Download Technology and Livelihood Education (TLE) Teaching Guides (TGs) and Learner's Materials (LMs) for Grade 10 from the links below. Reply Delete. July 9, 2020 at 10:18 PM. 1 / 7 The simplest form of pie involves a crust with a filling. 2. Replies. 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