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Courses to be Offered:
1. business
2. education
3. sports
4. accounting
5. computer hardware servicing
6. bread and pastry production
1. Business 1 classroom
2. Education 1 classroom, 1 laboratory
3. Sports 1 classroom, 1 gymnasium
4. Computer hardware servicing, NC II 1 classroom, 1 laboratory
5. Bread and pasrty production, NC II 1 classroom/demo room, 1 laboratory
COURSE FACILITY NEEDED
Projected Grade 11 Enrolment (SY 2016-2017) = 441
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ESTIMATED COST(source:DepEd-PubPrivPartnership)
Php 650,000.00
Php 1,250,000.00
Php 650,000.00 + gym
Php 1,250,000.00
Php 1,250,000.00
DON
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LCD projector, computer set, books, magazines Php 50,000.000
books, manuals, LCD projector, computer set Php 50, 000.00
various sports equipments Php 100,000.00
*See worksheet 2 (comptuter hardware servicing NC II") Php 500,000.00
*See worksheet 1 ("bread & pastry NC II") Php 100,000.00
ESTIMATED COST
Republic of the Philippines
DEPARTMENT OF EDUCATION
Region IV- A CALABARZON
DIVISION OF RIZAL
OSE YNARES SR. MEMORIAL NATIONAL HIGH SCHOOL
San Carlos, Binangonan, Rizal
TOOLS, MATERIALS, EQUIPMENTS NEEDED
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NO. OF TEACHERS
NEEDED
NC II computer hardware servicing
NC II bread and pastry production
QTY
Cake flour
Bread Flour
All-purpose
Sugar
Yeast
MATERIALS
TRAINING NEEDED
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Butter
Margarine
Butter (French bread)
Cooking oil
Lard
All-purpose cream
Whipping creamConfectioner sugar
Knox gelatin
Flaked almonds
Chocolate chips
Chocolate, shredded
Cherries with stem
Cherries
Food colors
Tropical fruits
Whole wheat, rye, multi grainCream cheese
QTY
Good Housekeeping Baking Book
TRAINING MATERIALS:
Wilton decorating magazine, video
Sugar lace
Pineapple juice
Contreau
MATERIALS
Paper cups
Tulip paste
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QTY QTY12 6 Commercial Mixers with
complete attachments
12 1 Mechanical Dough roller
25 1 Decker oven
3 1 Compressor
20 1 Dough cutter
6
6
6
6
6
6
6
6
6
6
6
66
6
6
6
12 sets 4 Gas range
6 1 Upright freezer
6 1 Refrigerator
6
6
6
6
6
4 Rectangular pan 1x8x8
6
6 Pie pan
Measuring cup, liquid (250 & 500 ml)
TOOLS EQUIPMENT
QTYMeasuring cup, solid
Sauce pan, s/s
Measuring spoon
Cake turn table
Decorating tips
Rolling pins
Pie pan sizes 6, 8, 10
Sheet pans
Pie cutter
Rubber scrapper
Palette knife
Cake stand with tier
Cake pillars
Muffin pan, medium
Muffin pan, big
Ladles s/s
Knives s/s with plastic handle
Chopping board, color codedScale 2, 10 kgs
Grater
Wooden spoons
LIST OF TOOLS, EQUIPMENT AND MATERIALS
Recommended list of tools, equipment and materials for the training
NC II for BREAD AND PASTRY PRODUCTION
Loaf pan, small
Loaf pan, medium
Loaf pan, big
Round pan 6,8, 10, 12, 14, 16
Beaters
Mixing bowl ( 6 pcs per set)
Wire whisk
Muffin pan, small
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6 Flour sifter
6 Strainer
3 Double boiler
Piping bags
Coupler
students/trainees, the space requirements for the teaching/learning and circulation areas are as follows
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Cake flour
Bread Flour
All-purpose
Sugar
Yeast
Butter
Margarine
Butter (French bread)
Cooking oil
Lard
All-purpose cream
Whipping cream
Confectioner sugar
Knox gelatin
Flaked almonds
Chocolate chips
Chocolate, shreddedCherries with stem
Cherries
Food colors
Tropical fruits
Whole wheat, rye, multi grain
Cream cheese
Paper cups
Tulip paste
Sugar lace
Pineapple juice
Contreau
TRAINING MATERIALS
Wilton decorating magazine, video
Good Housekeeping Baking Book
MATERIALS
f 25 trainees
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:
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