SOUTHERN LUZON STATE UNIVERSITY

Dual Training and Livelihood Center

TIC05- TEACHING COMMON COMPETENCIES IN HOME ECONOMICS

NAME: ________________________
COURSE & SECTION: _________________
ACTIVITY 1. Synthesize the curriculum guide of each specialization and complete the table below. Use your own words
 PERFORMANCE LEARNING
CURRICULUM GUIDE CONTENT CONTENT STANDARD
STANDARD COMPETENCIES
SOUTHERN LUZON STATE UNIVERSITY
Bread and Pastry Production Dual Training and Livelihood Center
NCII Lucena Campus
Lucena City
Basic Food Preparation and The learner demonstrates The learner efficiently  Demonstrates
Cooking Techniques competency in preparing, prepares,
TIC05- TEACHING COMMON COMPETENCIES IN HOME ECONOMICS
cooks, and presents knowledge of different
cooking, and presenting a a variety of food items using food items and their
variety of basic dishes, the correct cooking appropriate use in
following established food techniques, ensuring food recipes.
safety and sanitation quality, safety, and proper  Demonstrates
standards. hygiene. proficiency in various
cooking methods,
adjusting cooking time
Cookery NCII
and temperature as
needed for different
dishes.
 Ensures adherence to
hygiene standards,
including proper
handling, storage, and
cooking of food to
prevent contamination.
Bread and Pastry Production The learner demonstrates The learner efficiently  Demonstrates the
Techniques competence in preparing, prepares, bakes, and ability to select and
baking, and presenting a presents a variety of bread measure ingredients
variety of bread and pastry and pastry items, applying accurately and prepare
products, following industry proper techniques, ensuring the necessary tools
standards for quality, hygiene, consistency, and maintaining and equipment for the
and food safety. high standards of food safety production process.
and quality control.  Executes techniques
for mixing, kneading,
and shaping dough to
create consistent and
Food and Beverage Services
NCII
high-quality bread and
pastry products.
 Demonstrates
proficiency in applying
baking methods (e.g.,
oven temperature, time
management) and
finishing techniques