Learning Area : T. L. E .

(Bread and Pastry Production) Quarter : 4

Competency : Prepare starch and cereal dishes Duration 1 hour

:
Key Cook various types of starch and cereal dishes
Understandings to
be developed
Learning Knowledge Identify ingredients used in preparing fettuccine pasta.
Objectives
Skills Prepare Fettuccine Pasta.
Attitudes Stress out the importance of proper waste disposal and maintaining
cleanliness in the working area.
Resources Measuring cups, measuring spoons, mixing bowls, rolling pin, knife,
Needed baking tray,
Elements of Plan Methodology

Preparations Introductory Gather the students outside the laboratory room.

Activity Check their laboratory gowns.
Activity *Perform Mise en place

Analysis Review the importance of proper waste disposal and let them point out
the importance of it and why is it necessary to maintain cleanliness
and orderliness in the working area.
Presentation Abstraction *Review the procedure of fettuccine pasta. And demand clarification
from the class, if there are any, regarding the procedure and the
teacher’s demonstration a day before.
Application : Practicum Proper
(Class performs in group)
Assessment Matrix *The student’s output will be rated using the scoring rubric below.
Score CRITERIA
4 Follows correctly the procedures in preparing and cooking
homemade pasta and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking
homemade pasta and performs the skill without some
assistance or supervision.
2 Follows correctly the procedures in preparing and cooking
homemade pasta with minor errors and performs the skill
with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and
cooking homemade pasta and performs the skill
unsatisfactorily.
Assignment Study for the next lesson.

Prepared by:
JENNIFER S. GICALE
HAZEL C. AMPONG
Calape National High School