Republic of the Philippines
Department of Education
Region IV-B MIMAROPA
Division of Palawan
District of Narra del Sur
ARAMAYWAN NATIONAL HIGHSHOOL
Aramaywan, Narra, Palawan
ANNUAL ACCOMPLISHMENT REPORT IN BREAD &PASTRY PRODUCTION , FOOD &BEVERAGES
S.Y. 2016-207
I. INTRODUCTION:
This is the annual accomplishment report for Bread and pastry production and food & beverages in grade11 covering the period from
June, 2016 to March, [Link] includes the different activities which transpired and were done by both students and teachers of
Aramaywan National high School. These activities enhanced and developed students’ creativity, knowledge, skills, attitude, and
workmanship which they need to become productive citizens.
II. OBJECTIVES:
1. To implement the K to 12 Curriculum in Bread and pastry, Food and beverages.
2. To prepare daily lesson log/ lesson plan from first to fourth quarters.
3. To give, check, and enter the results of the quarterly assessments every quarter.
4. To prepare all required reports and fill out forms due at the end of the SY 2016-2017.
III. TARGETS:
A. At the end of the school year, 40 out of 40 students got a 85% level of proficiency on the following lessons:
Demonstrate understanding of basic concept in bread & pastry production and food & beverages.
Perform in groups in guided activities involving community-based using locally available materials.
Demonstrate knowledge and understanding on some important career opportunities.
Demonstrate understanding of occupational health and safety.
Demonstrate understanding cleanliness, orderliness and good condition of equipment/ utensils, furniture’s and other
supplies.
Prepare different concentrations of mixtures according to uses and availability of materials.
Demonstrate understanding of the properties of substances that distinguishes them from mixtures.
Investigate the properties of mixtures of varying concentrations using available materials.
Classify the different tools utensils, equipment and other materials and their uses and function for baking and for Food and
beverages.
Demonstrate understanding of common properties of flour and basic mixtures.
Properly interpret product labels of pastry products and basic mixtures, and practice safe ways of handling foods and bases
using protective clothing and safety gear.
Demonstrate understanding of the parts and functions of the oven and other equipment.
Demonstrate understanding of the different levels of products, the difference between bread, pies, and cakes the organism
that cause only be spoilage throughout the day.
Demonstrate understanding of some ingredients interacting with each other with their products to successes.
Demonstrate understanding of different table skirting and table napkin folding.
Demonstrate understanding of the concepts and principles behind the correct preparation of dining area and other related
services.
Develop a written plan and implement a “Menu plan”
Demonstrate the skills and understanding of preparing the menu suitable for specific event.
Demonstrate a whole some personality in receiving customer and responds effectively and efficiently to customers’ special
requests that are within the bounds of the service.
Discuss the manifest prompt awareness to customers’ needs in terms of advanced service reservations and responds
positively to the requested workable terms and condition.
Conduct a forum on mitigation and disaster risk reduction.
Demonstrate the knowledge and skills in food and beverage service for in room, dining by performing activities skillfully and
pleasantly.
B. At the end of the school year, 40 out of 40 grade 11 students got a 85% level of proficiency on the following lessons:
Demonstrate understanding of basic concept in bread and pastry production and food and beverages.
Demonstrate understanding of cleanliness, orderliness and good condition of equipment/ utensils, other materials and
supplies.
Demonstrate understanding of work using different tools, equipment, utensils and their uses and function.
Discuss the occupational health and safety.
Demonstrate understanding of different kinds and classification of bakery products.
Demonstrate understanding of mixing procedures/formulation/ recipe and desired product characteristics of various bakery
products.
Demonstrate understanding of accurate measurement of ingredients and its substitution.
Discuss the baking techniques, appropriate condition and enterprise requirements and standard
Demonstrate understanding the classification of fillings, coating/ icing and glazes and decoration.
Demonstrate understanding of shelf life of pastry products
Discuss the standards and procedures in decorating and storing pastry products.
Demonstrate understanding of correct proportion control, yields weights and sizes for profitability.
Demonstrate understanding of classification of food and beverages.
Demonstrate understanding of work flow structures within the food and beverage service location.
Discuss the duties and responsibilities of food service.
Demonstrate understanding of cleanliness, orderliness and good condition of equipment/ utensils, other materials and
supplies.
Demonstrate understanding of being aware of precautionary measures and observance of hygiene and sanitation in food
and beverage handling.
Demonstrate understanding of the concepts and principles behind the correct preparation of dining area and other related
services.
Develop a written plan and implement a “Menu plan”
Demonstrate the skills and understanding of preparing the menu suitable for specific event.
Demonstrate a whole some personality in receiving customer and responds effectively and efficiently to customers’ special
requests that are within the bounds of the service.
Discuss the manifest prompt awareness to customers’ needs in terms of advanced service reservations and responds
positively to the requested workable terms and condition.
Demonstrate understanding the selection of appropriate type or style of table settings and right color combination for
aesthetic considerations.
Demonstrate the knowledge and skills in food and beverage service for in room, dining by performing activities skillfully and
pleasantly.
Make an emergency plan and prepare an emergency kit for use at home and in school.
IV. ACCOMPLISHMENT:
A. Students Development:
Conducted remedial teaching for slow learners during vacant hours.
Provided learning aides available in the environment that suit to the needs and enhances the learner’s potentials and skills.
B. Participation and Achievements:
All teachers actively participated in the celebration of barangay fiesta.
All teachers actively participated in distict meet and provincial meet at Narra.
All teachers actively participated unforgettable moment of distict supervisor.
C. Teachers Development:
Attended the seminar on K to 12 Curriculum (grade 11 level).
Participated in all school activities year through.
Held classroom meetings discussing achievements and problems of the students.
Collaborated with co-teachers for plans and activities on the said subject area.
Shared and discussed new teaching techniques and approaches with co teachers for better teaching-learning process.
Attended faculty meetings and seminars within the year.
Submitted reports and forms on time.
D. Curriculum Development:
Implemented strictly the K to 12 Curriculum for grade 11.
E. Problems:
Absenteeism was remarkable especially during planting and harvesting season.
Lack of bread and pastry and food and beverages modules.
Lack of laboratory tools, utensils and equipment.
F. Recommendations:
Trainings and workshops for teachers.
Additional teacher manual and references.
Additional reading materials for the students.
Sufficient modules for grade 11 students.
Respectfully submitted by:
EMAY JEN C. AMADA
Bread& pastry and food and Beverages teacher
Student development
1st Performing activity for the month of June 2016 making pandesal at pavillon
July 08 2016 making cinnamon rolls july 15 2016 making especial ensaymada
August activity bread making w/ filling and icing
September 02 making pineapple pie October 10 2016 making pizza pie september 30 2016 making empanada
November 10, 2016 making tart and pie December 09,2016 performing group activity for table skirting
January 06, 13 27, 2013 performing their activities
February 10, and17, 2017 performing their activities in table napkin folding
February 03, 2017 performing their activities
Teacher’s development
March 03, 2017 participated at barangay field demonstration. March 31 2016 National earth quake prevention
April 04, 2017 2nd moving up ceremony
