LEARNING PLAN

Subject: Technology and Livelihood Education

Grade: 7

Unit Topic: BREAD AND PASTRY

UNIT STANDARDS
Content Standard
 Discuss the history of baking
 Familiarize oneself with the basic ingredients used in baking.
 The learners demonstrate an understanding of the core concepts and theories in bread and
pastry production
Performance Standard
Demonstrate an understanding of the basic introduction to baking, its ingredients, uses and
storage.
Learning Competencies:
1. explain core concepts in bread and pastry production.
2. explore opportunities in bread and pastry production.
3. discuss the relevance of the course.
Learning Target:
The learners explain and demonstrate the importance of basic ingredients and identify the
tools and equipment that they can use in baking.