HE_Bread and Pastry NC II 20151119

7/26/2019 HE_Bread and Pastry NC II 20151119

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K to 12 BASIC EDUCATION CURRICULUM

JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACKHOME ECONOMICS BREAD AND PASTRY PRODUCTION (NC II)

K to 12 Home Economics Bread and Pastry Production (NC II) Curriculum Guide December 2013 *LO Learning Outcome Page 1of 16

These are the specializations and their pre-requisites. These lists should be used as reference for curriculum maps.

AGRI-FISHERY ARTS

SpecializationNumber of

HoursPre-requisite

1.

Agricultural Crops Production (NC I)2.

Agricultural Crops Production (NC II)++ 480 hours3.

Agricultural Crops Production (NC III) 640 hours Agricultural Crops Production (NC II)4.

Animal Health Care Management (NC III) 320 hours Animal Production (NC II)5.

Animal Production (NC II)+When updated, this CG will become the following:

Animal Production (Poultry-Chicken) (NC II);Animal Production (Ruminants) (NC II); and

Animal Production (Swine) (NC II)

480 hours

6. Aquaculture (NC II) 640 hours7. Artificial Insemination (Ruminants) (NC II) 160 hours Animal Production (NC II)

8.

Artificial Insemination (Swine) (NC II) 160 hours Animal Production (NC II)9. Agricultural Crops Production (NC I) 320 hours10. Fish Capture (NC II)++ 640 hours11. Fishing Gear Repair and Maintenance (NC III) 320 hours12. Fish-Products Packaging (NC II) 320 hours13. Fish Wharf Operation (NC I) 160 hours14. Food (Fish) Processing (NC II) 640 hours15. Horticulture (NC II)+ 640 hours16. Horticulture (NC III) 640 hours Horticulture (NC II)17. Landscape Installation and Maintenance (NC II) 320 hours Agricultural Crops Production (NC I)18. Organic Agriculture (NC II) 320 hours Agricultural Crops Production (NC I)

19.

Pest Management (NC II) 320 hours Agricultural Crops Production (NC I)20. Rice Machinery Operation (NC II) 320 hours Agricultural Crops Production (NC I)

21. Rubber Processing (NC II) 320 hours22. Rubber Production (NC II) 320 hours23. Slaughtering Operation (NC II) 160 hours Animal Production (NC II)

+CG to be updated by December 2015++CG to be uploaded by December 2015


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HOME ECONOMICS


HoursPre-requisite

1. Attractions and Theme Parks (NC II) 160 hours

2.

Barbering (NC II) 320 hours3. Bartending (NC II) 320 hours4. Beauty/Nail Care (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/85. Bread and Pastry Production (NC II) 160 hours6. Caregiving (NC II) 640 hours 40 hours of the subject during exploratory Grade 7/87. Commercial Cooking (NC III) 320 hours Cookery (NC II)8. Cookery (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/89. Dressmaking (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/810. Events Management Services (NC III) 320 hours11. Fashion Design (Apparel) (NC III) 640 hours Dressmaking (NC II) or Tailoring (NC II)

12.

Food and Beverage Services (NC II)

+

160 hours13. Front Office Services (NC II) 160 hours 40 hours of the subject during exploratory Grade 7/814. Hairdressing (NC II) 320 hours15. Hairdressing (NC III) 640 hours Hairdressing (NC II)16. Handicraft (Basketry, Macrame) (Non-NC) 160 hours17. Handicraft (Fashion Accessories, Paper Craft) (Non-NC) 160 hours18. Handicraft (Needlecraft) (Non-NC) 160 hours19. Handicraft (Woodcraft, Leathercraft) (Non-NC) 160 hours20. Housekeeping (NC II)+ 160 hours21. Local Guiding Services (NC II) 160 hours22. Tailoring (NC II) 320 hours 40 hours of the subject during exploratory Grade 7/8

23.

Tourism Promotion Services (NC II) 160 hours24. Travel Services (NC II) 160 hours25. Wellness Massage (NC II) 160 hours

+CG to be updated by December 2015


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INDUSTRIAL ARTS


HoursPre-requisite

1. Automotive Servicing (NC I)+ 640 hours2. Automotive Servicing (NC II) 640 hours Automotive Servicing (NC I)

3.

Carpentry (NC II) 640 hours4. Carpentry (NC III) 320 hours Carpentry (NC II)5.

Construction Painting (NC II) 160 hours6.

Consumer Electronics Servicing (NC II)+ 640 hours7. Domestic Refrigeration and Airconditioning (DOMRAC) Servicing (NC II) 640 hours8.

Driving (NC II) 160 hours9. Electrical Installation and Maintenance (NC II) 640 hours10. Electric Power Distribution Line Construction (NC II) 320 hours Electrical Installation and Maintenance (NC II)11. Electronic Products Assembly and Servicing (NC II)++

(CG under construction based on Consumer Electronics Servicing(NC II) CG)

640 hours

12. Furniture Making (Finishing) (NC II)+ 480 hours

13.

Instrumentation and Control Servicing (NC II) 320 hours Electronic Products Assembly and Servicing (EPAS) (NC II)14. Gas Metal Arc Welding (GMAW) (NC II) 320 hours Shielded Metal Arc Welding (SMAW) (NC II)15. Gas Tungsten Arc Welding (GTAW) (NC II) 320 hours Shielded Metal Arc Welding (GMAW) (NC II)16. Machining (NC I)++ 640 hours17. Machining (NC II) 640 hours Machining (NC I)18. Masonry (NC II) 320 hours19. Mechatronics Servicing (NC II) 320 hours Consumer Electronics Servicing (NC II)20.

Motorcycle/Small Engine Servicing (NC II) 320 hours21. Plumbing (NC I) 320 hours22.

Plumbing (NC II) 320 hours Plumbing (NC I)23.

Refrigeration and Air-Conditioning (Packaged Air-Conditioning Unit[PACU]/Commercial Refrigeration Equipment [CRE]) Servicing (NC III)

640 hoursDomestic Refrigeration and Airconditioning (DOMRAC) Servicing

(NC II)

24.

Shielded Metal Arc Welding (NC I) 320 hours25.

Shielded Metal Arc Welding (NC II) 320 hours Shielded Metal Arc Welding (NC I)26. Tile Setting (NC II) 320 hours27. Transmission Line Installation and Maintenance (NC II) 640 hours Electrical Installation and Maintenance (NC II)

+CG to be updated by December 2015++CG to be uploaded by December 2015


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INFORMATION, COMMUNICATIONS AND TECHNOLOGY (ICT)

Specialization

Number

of Hours Pre-requisite1.

Animation (NC II) 320 hours2.

Broadband Installation (Fixed Wireless Systems) (NC II) 160 hoursTelecom OSP and Subscriber Line Installation (Copper

Cable/POTS and DSL) (NC II)Telecom OSP Installation (Fiber Optic Cable) (NC II)

3.

Computer Hardware Servicing (NC II)+ 320 hours4. Computer Programming (NC IV)+

When updated, this CG will become the following:Programming (.net Technology) (NC II)++

Programming (Java) (NC II)++Programming (Oracle Database) (NC II)++

320 hours

5. Computer System Servicing (NC II)++(CG under construction based on Computer Hardware Servicing

(NC II) CG)320 hours

6. Contact Center Services (NC II) 320 hours7. Illustration (NC II) 320 hours8. Medical Transcription (NC II) 320 hours9. Technical Drafting (NC II) 320 hours10. Telecom OSP and Subscriber Line Installation

(Copper Cable/POTS and DSL) (NC II)320 hours Computer Hardware Servicing (NC II)

11. Telecom OSP Installation (Fiber Optic Cable) (NC II)160 hours

Telecom OSP and Subscriber Line Installation(Copper Cable/POTS and DSL) (NC II)

+

CG to be updated by December 2015++CG to be uploaded by December 2015


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(160 hours)

Course Description:

This curriculum guide on Bread and Pastry Production course leads to National Certificate Level II (NCII). This course is designed for high school student to developknowledge, skills, and attitude to perform the tasks on Bread and Pastry Production. It covers core competencies namely: 1) prepare and produce bakery products; 2)prepare and produce pastry products; 3) prepare and present gateau, tortes and cakes; 4) prepare and display petit fours and 5) present deserts.

The preliminaries of this specialization course includes the following: 1) Explain core concepts in bread & pastry production ; 2) Discuss the relevance of the course 3) Exploreon opportunities for a Baker or Commis as a career.

CONTENT CONTENT STANDARDPERFORMANCE

STANDARDLEARNING COMPETENCIES CODE

Introduction1.

Basic concepts in breadand pastry production

2.

Relevance of the course3.

Career opportunities

The learners demonstrate anunderstanding of the coreconcepts and theories inbread and pastry production

The learners independentlydemonstrate corecompetencies in bread andpastry production asprescribed in the TESDATraining Regulation

The learners:1.

explain core concepts in bread andpastry production

2.

discuss the relevance of the course3.

explore opportunities in bread andpastry production

Quarter 1

Lesson 1: PREPARE AND PRODUCE BAKERY PRODUCTS1. Accurate measurement of

ingredients2. Baking ingredients and its

substitution3. Types, kinds, and

classification of bakeryproducts

4. Mixingprocedures/formulation/recipes, and desiredproduct characteristics of

various bakery products5. Baking techniques,

appropriate conditions andenterprise requirementsand standards

6. Temperature ranges inbakery products

7. Suggested projects:

The learners demonstrate anunderstanding of the coreconcepts and theories inbread and pastry production

The learners independentlydemonstrate corecompetencies in preparingand producing bakeryproducts

LO 1. Prepare bakery products1.1Select, measure and weigh

required ingredients according torecipe or production requirements

1.2Prepare a variety of bakeryproducts according to standardmixing procedures/ formulation/recipes and desired productcharacteristics

1.3

Use appropriate equipmentaccording to required bakery

products and standard operatingprocedures

1.4Bake bakery products according totechniques and appropriateconditions

1.5Select required oven temperatureto bake goods in accordance withthe desired characteristics,

TLE_HEBP9-12PB-Ia-f-1


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7.1. Dinner roll7.2.

Pan de sal7.3. Cinnamon roll7.4. Ensaymada

7.5.

Pan de coco

standards recipe specifications

Quarter 2

LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)

1. Culinary and technical termsrelated to pastry products

2. Ratio of ingredientsrequired to produce abalance formula

3.

Correct proportion control,yields, weights and sizesfor profitability

4. Types, kinds, and

classification of pastryproducts

5. Mixingprocedures/formulation/recipes and desired productcharacteristics of variouspastry products

6.

Baking tools, equipment,and their uses andfunctions

7.

Baking techniquesappropriate conditions,

and enterpriserequirements andstandards

8. Temperature ranges inbaking pastry products

9. Occupational health andsafety

10.Suggested projects:

The learner demonstratesunderstanding of the basicconcept and underlyingtheories in preparing andproducing pastry products

The learner demonstratecompetencies in preparingand producing pastry products

LO 1. Prepare pastry products1.1.

Select, measure and weigh requiredingredients according to recipe orproduction requirements andestablished standards andprocedures

1.2. Prepare variety of pastry productsaccording to standard mixingprocedures/formulation/ recipes

and desired product characteristics1.3. Use appropriate equipment

according to required pastryproducts and standard operatingprocedures

1.4. Bake pastry products according totechniques and appropriateconditions; and enterpriserequirement and standards

1.5.

Select required oven temperatureto bake goods in accordance withthe desired characteristics,

standards recipe specifications andenterprise practices

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10.1Pies-

Pineapple pie- Buko pie- Egg pie

10.2

Pizza10.3Empanada10.4Tart10.5Etc.

11.Types and classificationsof fillings, coatings/icingand glazes

12.Regular and special fillingsand coating/icing, glazesand decorations

13. Decorative techniquesand rules for garnishing

14.

The tools and materials indecorating, finishing andpresenting

15.

Standards and proceduresin decorating pastryproducts

16.Occupational Health andSafety

17.Standards and proceduresin finishing pastryproducts

18.Plating and presenting

pastry products

LO 2. Decorate and presentPastry products

2.1Prepare a variety of fillings andcoating/icing, glazes anddecorations for pastry productsaccording to standard recipes,enterprise standards and/orcustomer preferences

2.2

Fill and decorate pastry products,where required and appropriate, inaccordance with standard recipesand/or enterprise standards andcustomer preferences

2.3

Finish pastry products according todesired product characteristics

2.4Present baked pastry productsaccording to established standardsand procedures

TLE_HEBP9-12PP-IIh-i-5

19.Shelf-life of pastryproducts

20.Standards and proceduresin storing pastry products

21.Different kinds ofpackaging materials to beused

LO 3. Store pastry products

3.1 Store pastry products according toestablished standards andprocedures

3.2 Select packaging appropriate forthe preservation of productfreshness and eating

TLE_HEBP9-

12PP-IIj-6


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22.Standards and proceduresin packaging pastryproduct

characteristics

Quarter 3

LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)1. Culinary terms related to

sponge and cakes2. How to measure

ingredients3. Correct proportion control,

yields, weights and sizesfor profitability

4.

Main ingredients used forvariety of sponge andcakes

5. Specific temperature used

for different types ofsponge and cakes

6. Pre-heating the oven7. Classification of the

different types of spongeand cakes

8.

Mixing methods used forvariety of sponge andcakes

9.

Required equipment andmaterials for sponge andcakes

10.

Recipe specifications,techniques and conditionsand desired productcharacteristics

11.Cooling temperature ofsponge and cakes

12.Suggested projects:13.Batter cake with butter

The learner demonstratesunderstanding of the coreconcept and underlyingtheories in preparing andpresenting gateaux, tortesand cakes

The learner demonstratecompetencies in preparingand presenting gateaux,tortes and cakes

LO 1. Prepare sponge and cakes

1.1Select, measure and weighingredients according to reciperequirements, enterprise practicesand customer practices

1.2

Select required oven temperature tobake goods in accordance withdesired characteristics, standardrecipe specifications and enterprisepractices

1.3Prepare sponges and cakes

according to recipe specifications,techniques and conditions anddesired product characteristics

1.4Use appropriate equipmentaccording to required pastry andbakery products and standardoperating procedures

1.6

Cool sponges and cakes accordingto established standards andprocedures

TLE_HEBP9-

12TC-IIIa-f-7


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icing14.

Sponge cake with buttercream filling and icing

15.Chiffon cake with boiled

icing or fondant icing16.Chocolate cake17.

Identification of fillingsappropriate in a specificcakes

18. Identification of therequired consistency andappropriate flavor offillings

19.Filling and assemblingcakes according to thestandard recipe

specifications20.

Classification of coatingsand sidings based on therequired recipespecifications and productcharacteristics

LO 2. Prepare and use fillings

2.1

Prepare and select fillings inaccordance with requiredconsistency and appropriate flavors

2.2Fill and assemble slice or layersponges and cakes according tostandard recipe specifications,enterprise practice and customerpreferences

2.3Select coatings and sidings

according to the productcharacteristics and required recipespecification

TLE_HEBP9-

12TC-IIIg-8

21.

Identification of specificdecorations appropriate forsponge and cakes

22.

Identification of standardrecipes of icings anddecorations for sponge

and cakes23. Identification andapplication of steps andprocedure in icing a cake.

24.Types of icing/frosting andtheir uses

LO 3. Decorate cakes

3.1

Decorate sponges and cakes suitedto the product and occasion and inaccordance with standard recipesand enterprise practices

3.2Use suitable icings and decorations

according to standard recipes and/orenterprise standards and customerpreferences

TLE_HEBP9-

12TC-IIIh-i-9

25.

Presenting and platingsponge and cakes

LO 4. Present cakes

4.1.Present cakes in accordance withTLE_HEBP9-

12TC-IIIj-10


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26.Selection and usage ofequipment in accordancewith service requirements

27. Identification of the

product freshness,appearance, characteristicsof prepared cakes

28.Cutting portion-controlledto minimize the wastageof cake

29.

Standard size and weightper serving

customers expectations and

4.2.

established standards andprocedures

4.3.Select and use equipment in

accordance with servicerequirements

4.4.Maintain product freshness,appearances and eating qualities inaccordance with the establishedstandards and procedures

4.5.

Marked cakes or cut portion-controlled to minimize wastage andin accordance with enterprisespecifications and customerpreferences

30.Standards and procedures

of storing cake products31.

Factors to consider instoring cakes

32.

Storage methods for cakes33.Storage temperature for

cakes

LO 5. Store cakes

5.1.

Store cakes in accordance withestablishments standards and

procedures5.2.

Identify storage methods inaccordance with productspecifications and establishedstandards and procedures

TLE_HEBP9-

12TC-IIIj-11

Quarter 4LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)

1. Characteristics of classicaland contemporary petits

fours2. Underlying principles inpreparing petit fours

3.

Types and kinds of spongeand bases

4. Different kinds of fillings5.

Procedure in makingfondant icing

The learner demonstratesunderstanding of the basic

concept and underlyingtheories in preparing anddisplaying petits fours

The learner demonstratecompetencies in preparing

and displaying petits fours

LO 1. Prepare iced petits fours

1.1Prepare, cut and assemble sponges

and bases according to standardrecipes and enterprise requirementsand practices

1.2

Prepare fillings with the requiredflavors and consistency

1.3Prepare fondant icing followingrequired temperature and standardprocedure

TLE_HEBP9-

12PF-IVa-b-12


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6. Decorations and designs 1.4Design and use decorations inaccordance with establishmentstandards and procedures

7.

Kinds of small choux paste

8.

Types of sweet paste andfillings

9.

Different garnishes, glazesand finishes

10.Standards and operatingprocedures in preparingfresh petits fours

LO 2. Prepare fresh petits fours

2.1

Bake and decorate a selection ofsmall choux paste shapes inaccordance with establishedstandards and procedures

2.2Prepare and blend baked sweetpaste in accordance withestablishment standards andprocedures

2.3Prepare and use fillings the requiredflavors and correct consistency

2.4Use garnishes, glazes and finished inaccordance with established

standards and procedures

TLE_HEBP9-

12PF-IVc-d-13

11.Flavor and shapespecifications andenterprise standards ofquality marzipan

12.Standards and operatingprocedures in coatingmarzipan fruits

LO 3. Prepare marzipan petits fours

Flavor and shape Quality marzipanto produce mini-sized fruits inaccordance with enterprise andclient requirements

Coat Marzipan fruits to preservedesired eating characteristics andsoftened with egg whites, pipedinto shapes and sealed/brownedwith applied heat, according toenterprise practice

TLE_HEBP9-12PF-IVe-f-14

13.

Specifications of freshfruits needed tocaramelized

14.Specifications of driedfruits needed.

15.Kinds of sugar tocaramelized

LO 4. Prepare caramelized petitsfours4.1.Select and coat fresh fruits/fruit

segments with pale amber-coloredcaramel or glazed or any coatingspecified by the enterprise

4.2.

Fill sandwich dried fruits or nutswith flavored marzipan and coated

TLE_HEBP9-12PF-IVg-h-15


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with pale amber-colored caramelaccording to specifications andenterprise standards

16.

Kinds and uses ofreceptacles for petits fours

17.

Tips on how to displaypetit fours

18.Standards and proceduresin displaying petits fours

LO 5. Display petits fours5.1.

Select and prepare appropriatereceptacles for petits fours

5.2.

Display petits fours creatively toenhance customer appeal

TLE_HEBP9-12PF-IVi-16

19.

Tips on storing petits fours20.

Temperature requirementsin storing petits fours

21.

Standards and proceduresin storing and packaging

petits fours

LO 6. Store petits fours

6.1

Store petits fours in propertemperatures and conditions tomaintain maximum eating qualities,appearance and freshness

6.2

Package petits fours in accordancewith established standards andprocedures

TLE_HEBP9-

12PF-IVi-17

Quarter 4LESSON 2: PRESENT DESSERTS (PD)

1. Varieties andcharacteristics ofspecialized cakes, bothclassical and contemporaryand other types ofdesserts

2.

Commodity knowledge,including quality indicatorsof specialized cakes andother types of desserts

3. Culinary terms related tospecialized cakes andother types of desserts

4.

Portion control and yield

The learner demonstratesunderstanding of the basicconcept and underlyingtheories in presentingdesserts

The learner demonstratecompetencies in presentingdesserts

LO 1. Present and serve plateddesserts

1.1.

Portion and present dessertsaccording to product items,occasion and enterprise standardsand procedures

1.2.

Plate and decorate desserts inaccordance with enterprisestandards and procedures

TLE_HEBP9-12PD-IVj-18


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5. Standard recipespecifications ofspecialized cakes andother types of desserts

6.

Standard OperatingProcedures in preparingother types of desserts

7.

Planning, preparing andpresenting trolley services

8. Arranging and preparingvariety of desserts

LO 2. Plan, prepare and present

dessert buffet selection or plating

2.1Plan and utilize dessert buffetservices according to availablefacilities, equipment andcustomer/enterprise requirements

2.2Prepare and arrange variety ofdesserts in accordance withenterprise standards and

procedures

TLE_HEBP9-

12PD-IVj-19

9. Temperature range instoring desserts

10.Packaging designtechniques

11.Standards and proceduresin storing and packagingdesserts

LO 3. Store and package desserts3.1Store desserts in accordance with

the required temperature andcustomers specifications.

3.2Package desserts in accordance withestablished standards andprocedures

TLE_HEBP9-12PD-IVj-20


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GLOSSARY

Appropriate Suitable or proper under the givencircumstances.Assembling Fitting together the component parts of a certain dish or food.Boiled icing A sugar and egg white icing for cakes. Sugar is first cooked on the stovetop to form syrup, and then the hot syrup is beaten into

whipped egg whites. As the mixture is beaten it becomes smooth, fluffy, and glossy.Choux pastry orpte choux A light pastry dough for making profiteroles , croquembouches, clairs, French crullers, beignets, St. Honor cake,

Indonesian kue sus, and gougres.Commis A junior chef.Consistency (1) The way in which a certain substance, typically liquid, holds together; (2) thickness or viscosity.Culinary Of or relating to a kitchen or to cookery.Characteristic A feature or quality belonging to a person, place, or thing and which serves to identify itCondition The state of something, especially with regard to its appearance, quality, or working order.Filling, coating, topping A quantity of material that fills or is used to fill something, or is used to coat, or is used to design the top of food.Fondant/ Fondant Icing A thick paste that is made of sugar and water and is often flavored and/or colored; it is used for making candy and icing in cake-

decorating. Fondant is one of several kinds of icing-like substances used to decorate or sculpt pastries. The word, in French,

means "melting", coming from the same root as "foundry" in English. A foundry is a workshop or factory for castingmetal.

Glaze An overlay or cover (food, fabric, etc.) with a smooth and shiny coating or finish.Gateau, torte A rich cake, typically one containing layers of cream or fruit.Garnishing To decorate or embellish something, especially food.Product An article or substance that is manufactured or refined for sale.Product characteristic An element that defines a product's character, such as size, shape, weight, etcetera.Petit four A small confectionery or savoury appetizer means small oven in French.Proportion control Control in which the amount of corrective action is proportional to the amount of errorShelf-life The length of time for which an item remains usable, fit for consumption, or saleable.Siding Food on the side of a main dish; often eaten before eating the main dish.Sweet paste A sweet doughy candy or confection.

Code Book Legend


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Sample: TLE_HEBPPD9-12-IVj-20

SAMPLE HOME ECONOMICS CURRICULUM

LEGEND SAMPLE

First Entry

Learning Area andStrand/ Subject or

Specialization

Technology and LivelihoodEducation_Home EconomicsBread and Pastry Production TLE_HE

BPPD9-12

Grade Level Grade 9/10/11/12

Uppercase Letter/sDomain/Content/Component/ Topic

Present Desserts PD

-

Roman Numeral

*Zero if no specific quarterQuarter First Quarter IV

Lowercase Letter/s

*Put a hyphen (-) in betweenletters to indicate more than a

specific week

Week Week One j

-

Arabic Number CompetencyStore and Package

Desserts20

DOMAIN/ COMPONENT CODE

Prepare And ProduceBakery Products

PB

Prepare And Produce PastryProducts

PP

Prepare And Present Gateaux,Tortes And Cakes

TC

Prepare And Display PetitsFours

PF

Present Desserts PD

Technology-Livelihood Education and Technical-Vocational Track specializations may be taken between Grades 9 to 12.

Schools may offer specializations from the four strands as long as the minimum number of hours for each specialization is met.

Please refer to the sample Curriculum Map on the next page for the number of semesters per Home Economics specialization and those that have pre-requisites.

Curriculum Maps may be modified according to specializations offered by a school.


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^ Students cannot take a specialization if they have not taken 40 hours of the subject in Grades 7 or 8.* Please note that these subjects have pre-requisites mentioned in the CG.+ CG to be updated by December 2015

Other specializations with no pre-requisites may be taken up during these semesters.

**This is just a sample. Schools make their own

curriculum maps considering the specializations to be

offered. Subjects may be taken up at any point during

Grades 9-12.

Documents

HE_Bread and Pastry NC II 20151119