Bread and pastry production in the K-12 program
The Kinder to Grade 12 – or more commonly known as K to 12 – program of the Department of Education has been fully implemented throughout the whole country. In fact, this upcoming April the annual commencement program will add more students on its lists. The Senior High School students who have successfully undergone this program will be the first senior high school students to graduate. And it seems that Philippines is now really stepping up in terms of developing its educational system.
There are a lot of courses offered under K–12, programs that will surely enhance learners’ abilities and skills in terms of the field of career or specialization they want to pursue in their life. These courses allows students to hone their skills such courses are Science, Technology, Engineering and Mathematics (STEM), Humanities and Social Sciences (HUMSS) Strand, Accountancy, Business and Management (ABM) and the TechnologyVocational Livelihood (TVL) Track.
Let’s talk about Technology-Vocational Livelihood Track, the Department of Education has formed this unit that will surely strengthen the needs of the students to prepare them for their future careers by arming them with skills for employment. In this area, it includes baking or the bread and pastry production.
This course is now being taught to the students of the Grade 7 and 8 which covers four competencies that a student’s of Technology and Livelihood Education (TLE) must have. The learning highlighted in this area includes: Students must know how to use tools and bakery equipment; Students must learn to measure and calculate ingredients for a good bread and pastry result; The maintaining of tools and equipment and; To practice occupational health and safety procedures. The Explanatory note of the bread and pastry production under the K-12 Curriculum emphasizes the importance of baking in its finest.
For such it requires students to attain four learning outcomes like in using tools and bakery equipment. Students who enrolled in this subject must demonstrate understanding of the baking tools by identifying what kind and for what purpose that specific tools are. Classification and familiarizing of the said equipment must be understood. In this learning outcome, the main objective is for the student to learn how to properly prepare the tools needed for a specific baking purposes. Teachers must ensure that the learning will not only help the students to learn baking but will most importantly help them to love baking. Proper and accurate measures of ingredients are one of the key factors in cooking and so in baking. And lastly, bread and pastry production must engaged students to learn how to check the condition of the baking tools for a safety and healthy performance. Testing of the accuracy, functionality, and usefulness of the delivered tools and materials. Students also must cleaned materials before and after using. These are important aspects of cooking.
K–12 helps students to develop and enhance its competencies in the best way possible. As teachers, our role is to guide them and make them go out of their nutshells. Those who aspires to become bakers will surely enjoy this course.