LESSON PLAN

Grade 7

I. Objectives:

1. Getting to know each other.

2. Conduct of an orientation to the students about classroom rules and regulations.
3. Appreciate the value of being friendly.

II. Subject Matter:

Topic: Orientation

Materials: Chalkboard, chalk , paper, ballpen

Values: Obedience , friendliness

III. Procedure:

a. Prayer
b. Introduction of the subject teacher
c. Checking of student’s attendance /let the students introduce themselves

A. Activity
Form the class into 3 groups. Let each group describe a school, a classmate, and a teacher they
want to have (5minutes). The reporter of the group will present their work in a class.

B. Analysis
What can you say about the activity?
Why we need to conduct an orientation before first day of school?

C. Abstraction
Discuss classroom rules and regulations

D. Application
After knowing our school rules and regulations, what is expected from you?
Why we need rules and regulations?
How can we achieve our expectation?

IV. Agreement:

Prepare for a pre-test tomorrow.

Prepared by:

MARIANE JOY B. SAMSONA

CLASS RULES
1. Come to class prepared with supplies and completed homework.

2. Listen to the teacher / classmates, and follow directions. Be a good friend to everyone.

3. Put/raise your hand up if you want to speak or if you want to leave the room for important matters to do.

4. We keep our hands/feet to ourselves.

5. Treat people the way you would like to be treated. Respect each other and their property.
6. Use kind words. Be polite. Show manners at all time

7. Concentrate

8. Be on time. Finish our work on time

9. Keep the classroom tidy.

10. Obey all school rules.

11. Take pride in our school, in your family, in yourselves.

12. Always work hard and do your best.

13. Be happy and enjoy our learning.

Grading System:

20 % written works

60% performance

20% final exam

I. Objectives:

1. Appreciate the importance of pre-test.

2. Shows honesty in answering the pre-test.

3. Answer the pre-test independently.

II. Subject Matter:

Topic: Pre-test

Materials: Printed test question

Values: Honesty

III. Procedure

a. prayer

b. checking of students attendance

c. conduct of pre-test
IV. Evaluation:

Checking the test paper

V. Agreement:

In a ½ crosswise name an entrepreneur in your community following the format below:

NAME OF AN ENTREPRENEUR NAME OF BUSINESS

1.
2.
3.
4.
5.

Prepared by:

MARIANE JOY B. SAMSONA

Type of Activity: Activity/ Exercises

Activity Title: Analysis of PECs Compared to those of a Practioner

Learning Competency: Recognize Personal Entrepreneurial Competencies and Skills (PECs) needed in
computer system servicing.

Learning Target: To align one’s PECs with those who are practitioner / entrepreneur.

References: LM TLE 9-10 ICT (CHS) pages 10-11

Activity: Directions: In your locality, interview a successful entrepreneur , whose type of business is related
with ____________.Focus your questions on PECs and other business related attributes that helped them
become successful. Analyze the results of an interview and reflect on the similarities / or differences. Write
your answer on a separate sheet of paper.

Sample Interview Guide:

Name of Proprietor/ Practitioner: __________

Age.____________ No. of years in business:__________

Business Name: _______________

Business Address: _______________

1. What preparations did you make before you engage in this type of business?

2. What special skills and characteristics do you have that related to your business or job?

3. How did you solve business-related problems during the early years of your business operation?

4. Did you follow the tips from a successful businessman or practitioner before you engaged in your business?

5. What best business practices can you share with aspiring entrepreneurs?

6. What do you think are the salient characteristics, attributes, lifestyle, skills, and traits that made you
successful in your business or job.
I. Objectves:

1. Define PECs.

2. Recognize Personal Entrepreneurial Competencies (PECs) needed in Bread and Pastry Production.

3. Assess / evaluate one’s Personal Entrepreneurial Competencies.

II. Subject Matter:

Topic: Personal Entrepreneurial Competencies

Reference: Agriculture and Fishery Arts pages

Materials: picture, chalkboard, pin/tape

Values: Self - confidence,

Understanding and awareness of a successful entrepreneur’s characteristics, lifestyle and

common traits

Cooperativeness

Subject Integration: Edukasyon sa Pagpapakatao

III. Procedure:

a. Preliminary Activity

prayer

checking of attendance

A. Activity

Based in your assignment

a. What common/similar characteristics you possess and the entrepreneur you’ve interview?

b. How did you find your assignment? Why?

c. Based on the data that you have gathered from the interview with the successful entrepreneur in
your community, how do you develop your PECs?

(Very good, glad that you did your assignment)

At this time group the class into 4 groups. Each group will make a poster and slogan about entrepreneur
(5mins). And they will describe their works.
B. Analysis

a. Have you ever thought running your own business?

b. Do you think you can handle the stress and hard work that go with running a small business
enterprise?

C. Abstraction

Lecture discussion about PECs characteristics, lifestyle and common traits of a successful
entrepreneur. Remember:

Before embarking on your first business it’s worth spending some time evaluating your own
preparedness for entrepreneurship.

Try to examine your own personality and compare it with the Personal Entrepreneurial Competencies
(PECs) of a successful entrepreneur. Ask yourself if you are ready to enter into the world of business.

If your answer is yes, take this reminder:

¨Successful entrepreneurs continuously develop and improve their PECs¨.

Guided Questions:

1. Why there is a need to assess one’s personal characteristics, lifestyle or common traits?

2. What are the personal entrepreneurial competencies of a successful entrepreneur?

3. How do you relate your PECs to the PECs of a successful entrepreneur?

D. Application

Direction: Below is a list of Personal Entrepreneurial Competencies (PECs) of a successful

entrepreneur. Put check mark on the 2nd column that indicates your strong PECs. The check marks on
the 3rd column are those PECs that need to be developed.

My Personal Entrepreneurial
Competencies
PECs of an Entrepreneur Strengths Needs to be Developed

IV. AgreemenList down 10 baking tools and its uses that you have in your kitchen
 Lesson Plan TLE 7
Bread and Pastry Production

I. Objectives:
1. Recognize PECs needed in Bread and Pastry Production.
2. Assess and evaluate one’s PECs .

II. Subject Matter:

Topic: Personal Entrepreneurial Competencies
Sub-topic: Lifestyle and Common Traits of a Successful Entrepreneur
Reference: Agriculture and Fishery Arts pages
Materials: picture, chalkboard, pin/tape
Values: Self - confidence,
Understanding and awareness of a successful entrepreneur’s characteristics, lifestyle and
common traits.

III. Procedure
a. prayer
b. checking of students attendance

A. Activity
Let the learners fill up the missing letters
a. F_M_L_Y S_P_OR_
b. F_E_I_I_I_Y O_ T_M_E
c. C-MM_N T_A_T_

B. Analysis
a. What have you discovered in a given activity?
b. How do you find the activity?

C. Abstraction
Lecture about a lifestyle and common traits a good entrepreneur

D. Application
a. PECs Checklist

IV. Evalaution
Oral recitation

V. Agreement
Study the topic discussed

Prepared by

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 7
Bread and Pastry Production

I. Objectives:
1. Elect classroom STEP/YECS Officers for school year 2019-2020
2. Participate actively in the election of STEP/YECS Officers.
3. Vote wisely and intelligently.

II. Subject Matter:

Election of sub-chapter officers of STEP/YECS Officer
Values: Sportsmanship

III. Procedure
Checking of students attendance
Election proper

IV. Evaluation

V. Agreement
Prepare for a chapter election

Prepared by

MARIANE JOY B. SAMSONA

 Lesson Plan in TLE 7
(Bread and Pastry Production)

I. Objectives:
1. Answer the questions independently.
2. Check the paper correctly.

II. Subject Matter

Conduct of a summative test
Reference: Agriculture and Fishery Arts (PECs)
Material: Test notebook
Value Focus: Honesty

III. Procedure
Greetings
Checking of attendance
Test proper

IV. Evaluation:
Checking and recording of test results

V. Agreement
List down a baking tools that u have in your kitchen.
 Lesson Plan TLE 7
(Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Baking tools and equipment, their uses.

Performance Standard:
Baking tools and equipment are identified based on their uses.

I. Learning Competencies
LO1. Prepare tools and equipment for specific baking purposes.

II. Subject Matter: Use of Tools and Bakery Equipment

Topic: Baking Tools and Equipment and their Uses
Reference: Learning Module G7 Exploratory Course pages 7-10
Materials: chalk, blackboard, baking tools and equipment
Value Focus: resourcefulness

III. Procedure:
Greetings
Checking of Attendance
Unlocking of difficulties (defining key terms)

a. Activity:
Do you have baking tools at home? If yes, how do you use your tools?
Show different baking tools to the students.

b. Analysis:
a. What are the functions of these tools?
b. How important these baking tools for you?

c. Abstraction:
Lecture about baking tools and its uses.

d. Application:
1. What is the use of electric mixer?
2. Why it is vital to know the functions of these tools?

IV. Evaluation:
Oral recitation

V. Agreement
Study the topic discussed.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 7
(Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Baking tools and equipment, their uses.
2. Participate actively in a class discussion.

Performance Standard:
Baking tools and equipment are identified based on their uses.

I. Learning Competencies
LO1. Prepare tools and equipment for specific baking purposes.
1.1 Identify baking tools and equipment and their uses.
1.2 Utilize baking tools and equipment appropriately.
1.3 Value the importance of knowing the uses of baking tools and equipment

II. Subject Matter: Use of Tools and Bakery Equipment

Topic: Baking Tools and Equipment and their Uses
Reference: Learning Module G7 Exploratory Course pages 7-10
Materials: chalk, blackboard, baking tools and equipment
Value Focus: resourcefulness

III. Procedure:
Greetings
Checking of Attendance
Review of the previous lesson
Unlocking difficulties

a. Activity:
Present different baking tools to the learners

b. Analysis:
a. What are the functions of these tools?
b. How important these baking tools for you?

c. Abstraction:
Lecture about baking tools and its uses.

d. Application:
1. What is the use of electric mixer?
2. Why it is vital to know the functions of these tools?

IV. Evaluation:
Oral recitation

V. Agreement
Study the topic discussed.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan in TLE 7
(Bread and Pastry Production)

I. Objectives:
1. Answer the questions independently.
2. Check the paper correctly.

II. Subject Matter

Conduct of a summative test
Reference: LM Bread and Pastry Production (Exploratory Grade 7)
Material: Printed test Questionnaire/laptop
Value Focus: Honesty

III. Procedure
Greetings
Checking of attendance
Test proper

IV. Evaluation:
Checking and recording of test results

V. Agreement
Be able to know the Standard Table of Weight and Measures.

Prepared by:

Mariane Joy B. Samsona

Summative Test
Grade 7

I. Naming of tools
II. Direction: Match column A with column B. Write the letter only
A B
1. used for baking loaf bread a. wooden spoon
2. has sloping sides used for mixing ingredients and b. pastry blender
Comes in graduated cylinder c. mixing bowls
3. a stack oven d. pastry wheel
4. used for cutting biscuit or doughnuts e. spatula
5. used to hold ingredients together f. rotary egg beater
6. it is also called mixing spoon g. doughnut cutter
7. used for cutting fat with flour in the preparation h. deck oven
Of pies and pastries i. loaf pan
8. used for beating eggs or whipping cream j. utility tray
9. used for the cutting the dough when making pastries
10. used for icing cakes

III. Direction: Write the best word/s that best describes the following sentences:
1. Workhorses of the bakery and pastry shop.
2. To heat an oven beforehand.
3. A flour mixture that can be stirred or poured.
4. Is a thick-walled cooking pot with a tight-fitting lid.
5. The process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity,
charcoal, wood, or oil at the temperature from 250-4500F.
6. Are made of glass or metal containers for batter and dough with various sizes and shapes.
7. Is shallow rectangular pan used for baking rolls.
8. A flour mixture that can be rolled or kneaded.
9. An oven that contain fans that circulate the air and distribute the heat rapidly throughout the interior.
10. Is a large oven into which entire racks full of sheet pans can be wheeled for baking.

| /mjs

Summative Test
Grade 7

I. Naming of tools
II. Direction: Match column A with column B. Write the letter only
A B
1. used for baking loaf bread a. wooden spoon
2. has sloping sides used for mixing ingredients and b. pastry blender
Comes in graduated cylinder c. mixing bowls
3. a stack oven d. pastry wheel
4. used for cutting biscuit or doughnuts e. spatula
5. used to hold ingredients together f. rotary egg beater
6. it is also called mixing spoon g. doughnut cutter
7. used for cutting fat with flour in the preparation h. deck oven
Of pies and pastries i. loaf pan
8. used for beating eggs or whipping cream j. utility tray
9. used for the cutting the dough when making pastries
10. used for icing cakes

III. Direction: Write the best word/s that best describes the following sentences:
1. Workhorses of the bakery and pastry shop.
2. To heat an oven beforehand.
3. A flour mixture that can be stirred or poured.
4. Is a thick-walled cooking pot with a tight-fitting lid.
5. The process of cooking food by indirect heat or dry heat in a confined space as in heated oven using gas, electricity,
charcoal, wood, or oil at the temperature from 250-4500F.
6. Are made of glass or metal containers for batter and dough with various sizes and shapes.
7. Is shallow rectangular pan used for baking rolls.
8. A flour mixture that can be rolled or kneaded.
9. An oven that contain fans that circulate the air and distribute the heat rapidly throughout the interior.
10. Is a large oven into which entire racks full of sheet pans can be wheeled for baking.
/mjs
 Lesson Plan TLE 7
(Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Baking tools and equipment, their uses.
2. Participate actively in a class discussion.

Performance Standard:
Baking tools and equipment are identified based on their uses.

I. Learning Competencies
LO1. Prepare tools and equipment for specific baking purposes.
1.1 Classify baking tools and equipment and their uses.
1.2 Participate actively in a class discussion.

II. Subject Matter: Use of Tools and Bakery Equipment

Topic: Baking Tools and Equipment and their Uses
Reference: Learning Module G7 Exploratory Course pages 7-10
Materials: chalk, blackboard, baking tools and equipment
Value Focus: resourcefulness

III. Procedure:
Greetings
Checking of Attendance
Review of the previous lesson

a. Activity:
Present different baking tools to the learners

b. Analysis:
a. What do you think are the classification of these tools?
b. Why important to know the classification of each tools?

c. Abstraction:
Lecture about baking tools and its uses.

d. Application:
1. What tools belongs to cutting tools?
2. How are baking tools being classified?

IV. Evaluation:
Oral recitation

V. Agreement
Study the topic discussed.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan
Grade 7 (Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Baking tools and equipment, their uses.
2. Participate actively in a class discussion.

Performance Standard:
Baking tools and equipment are identified based on their uses.

I. Learning Competencies
LO1. Prepare tools and equipment for specific baking purposes.
1.1 Identify baking tools and equipment and their uses.
1.2 Answer the questions independently.
1.3 Participate actively in a individual task

II. Subject Matter: Use of Tools and Bakery Equipment

Topic: Baking Tools and Equipment and their Uses
Reference: Learning Module G7 Exploratory Course pages
Materials: chalk, blackboard, baking tools and equipment, strips of questionnaires
Value Focus: honesty

III. Procedure:
Greetings
Checking of Attendance

Conduct of Oral Graded Recitation

IV. Evaluation:
Recording of scores

V. Agreement
Study well for those who have not yet performed the task.

Note: Rubrics are given to the learners in recording the points earned.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 7
(Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Standard table of weights and measures

Performance Standard:
Standard table of weights and measures are identified and applied.

I. Learning Competencies
LO1
1. Familiarize oneself with the table of weights and measures in baking.
2. Show cooperation in a class discussion.

II. Subject Matter:

Topic: Perform Mensuration and Calculation
Sub-topic: Standard Table of Weights and Measures
Reference: Learning Module G7 Exploratory Course pages
Materials: chalk, blackboard, baking tools and equipment
Value Focus: resourcefulness, accuracy

III. Procedure:
Greetings
Checking of Attendance

a. Activity:
Present different baking tools to the learners

b. Analysis:
a. What are the different measuring tools that you can see on the top of the table?
b. How these tools are being use in baking?

c. Abstraction:
Lecture about the standard of weights and measures

d. Application:
1. What is the use of weighing scale?
2. How many tablespoons are there in a cup?

IV. Evaluation:
Oral recitation

V. Agreement
Study the topic discussed.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 7
(Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Conversion/substitution of weights and measures.

Performance Standard:
Accurate conversion /substitution of weights and measures are performed.
I. Learning Competencies
LO1
1. Apply basic mathematical operations in calculating weights and measures.
2. Show cooperation in a class discussion.

II. Subject Matter:

Topic: Perform Mensuration and Calculation
Sub-topic: Conversion/Substitution of Weights and Measures
Reference: Learning Module G7 Exploratory Course pages
Materials: chalk, blackboard, baking tools and equipment
Value Focus: resourcefulness, accuracy

III. Procedure:
Greetings
Checking of Attendance

a. Activity:
Present different baking tools to the learners

b. Analysis:
a. What are the different measuring tools that you can see on the top of the table?
b. How these tools are being use in baking?

c. Abstraction:
Lecture about the Conversion/Substitution of Weights and Measures

d. Application:
1. a. What ingredient can be a substitute in the absence of all-purpose flour?
b. If honey is not available, how can you substitute the ingredient needed?
2. Convert the ffg:
a. 240oC = _______0F
b. 4640F = _______0C

IV. Evaluation:
Oral recitation

V. Agreement
Study the topic discussed.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan in TLE 7
(Bread and Pastry Production)

I. Objectives:

1. Answer the test questions independently.

2. Check the test papers correctly.

II. Subject Matter

Conduct of a Long Test

Reference: LM Bread and Pastry Production for Grade 7

Material: Printed test questionnaire

Value Focus: Honesty

III. Procedure

A. Greetings

B. Checking of Attendance

C. Distribution of test questionnaire

D. Test proper

IV. Evaluation

Checking and recording of test results

V. Agreement

Study well the topic discussed and get ready for the final examination.

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan in TLE 7
(Bread and Pastry Production)

I. Objectives:

1. Answer the test questions independently.

2. Check the test papers correctly.

II. Subject Matter

Conduct of a Final Examination

Reference: LM Bread and Pastry Production for Grade 7

Material: Printed test questionnaire

Value Focus: Honesty

III. Procedure

A. Greetings

B. Checking of Attendance

C. Distribution of test questionnaire

D. Test proper

IV. Evaluation

Checking and recording of test results

V. Agreement

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan TLE 7
(Bread and Pastry Production)

Content Standard:
Demonstrate understanding of/on:
1. Conversion/substitution of weights and measures.

Performance Standard:
Accurate conversion /substitution of weights and measures are performed.
I. Learning Competencies
LO1
1. Apply basic mathematical operations in calculating weights and measures.
1.1 Convert oven temperature from degrees Centigrade to degrees Fahrenheit
2. Show cooperation in a class discussion.

II. Subject Matter:

Topic: Perform Mensuration and Calculation
Sub-topic: Conversion/Substitution of Weights and Measures
Reference: Learning Module G7 Exploratory Course pages
Materials: chalk, blackboard, baking tools and equipment
Value Focus: resourcefulness, accuracy

III. Procedure:
Greetings
Checking of Attendance

a. Activity:
What are the two units of temperature?
Can we convert degrees Centigrade to degrees Fahrenheit? How?

b. Analysis:
a. What are the formulas in converting oven temperature?
b. How can we manipulate the said formula?

c. Abstraction:
Lecture about the Conversion/Substitution of formulas

d. Application:
a. Convert the following oven temperatures into 0C to 0F.
a. 240oC = _______0F
b. 4640F = _______0C

IV. Evaluation:
Formative test

V. Agreement
Study the topic discussed.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 7
(Bread and Pastry Production)

I. Objectives:
1. Answer the questions independently.
2. Shows honesty and confidence in answering questions

II. Subject Matter:

Use of Tools and Bakery Equipment (Oral Graded Examination)
Materials: rolled paper with questions, baking tools and equipment
Value Focus: honesty

III. Procedure:
Greetings
Checking of Attendance
Conduct of Oral Examination

IV. Evaluation:
Recording of scores

V. Agreement
Read in advance the Lesson 2 in your module.

Note: Rubrics are given to learners before the start of the recitation.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan in TLE 7
(Bread and Pastry Production)

I. Objectives:

1. Answer the questions independently.

2. Shows active participation in the class review.

II. Subject Matter

Review for a Final Examination

Reference: LM Bread and Pastry Production for Grade 7

Material: Printed test questionnaire

Value Focus: Honesty

III. Procedure

A. Greetings

B. Checking of Attendance

C. Group the class into 4 groups. Each group should answer the question correctly and quickly. A
teacher will read the question. First group to answer will be given credits.

D. Contest by each group

IV. Evaluation

Recording the points earned by each group.

V. Agreement

Be ready for the examination tomorrow .

Prepared by:

Mariane Joy B. Samsona

 LESSON PLAN

Grade 7

Lesson Plan in TLE 7

(Bread and Pastry Production)

I. Objectives:
1. Answer the questions independently.
2. Check the paper correctly.

II. Subject Matter

Conduct of a pre test
Reference: LM Bread and Pastry Production (Exploratory Grade 7)
Material: Printed test Questionnaire
Value Focus: Honesty

III. Procedure
Greetings
Checking of attendance
Test proper

IV. Evaluation:
Checking and recording of test results

V. Agreement
Be able to know the PECs of a successful entrepreneur

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 7
Bread and Pastry Production

Content Standard
The learners demonstrate and understanding one’s PECs.

Performance Standard
The learners recognize his/her PECs and prepare an activity plan that aligns that with a
practitioner/entrepreneur in bread and pastry production.

I. Learning Competencies:
LO1. Recognize PECs needed in commercial cooking
1. Assess one’s PECs: characteristics, lifestyle, skills, traits
2. Compare one’s PEC’s with those entrepreneur

II. Subject Matter:

Topic: Personal Entrepreneurial Competencies
Sub-topic: Characteristics, Lifestyle and Common Traits of a Successful Entrepreneur
Reference: Agriculture and Fishery Arts, internet
Code: TLE_PECS 7-00-1
Materials: chalk, chalkboard, laptop
Values: Self - confidence, Understanding and awareness of one’s PEC’s.

III. Procedure
a. prayer
b. checking of students attendance

A. Activity
Let the learners fill up the missing letters
a. H _ _ D W _ R _ I N _ b. D _ S _ I P _ I N _ _
c. C O _ M _ T _ E _ d. _ N _ R E _ R _ N _ U _S e. C _ E _ T _ V _ S
Guided Questions:
1. What have you discovered in a given activity?
2. How do you find the activity?
B. Analysis
1. Explain the importance of assessing one’s PECs before engaging in a particular
entrepreneurial activity?
2. What are the desirable characteristics, attributes, lifestyles, skills, and traits of a
prospective entrepreneur? Why are these important?
3. Why there is a need to assess one’s PECs before starting a particular business?
C. Abstraction
Lecture about a Personal Entrepreneurial Competencies of an successful entrepreneur.
D. Application
Direction: Put check mark on the 2nd column that indicates your strong PECs. The check marks
on the 3rd column are those PECs that need to be developed.

My Personal Entrepreneurial
Competencies
PECs of an Entrepreneur Strengths Needs to be Developed

IV. Evaluation
Oral recitation

V. Agreement
What does an abbreviation SWOT mean? Prepared by:
 Lesson Plan TLE 7
Bread and Pastry Production

Content Standard:
The learners demonstrate an understanding environment and market in bread and pastry production.

Performance Standard:
The learners create business idea based on the analysis of environment and market in bread and
pastry production.

I. Learning Competencies:
1. Generate a business idea that relates with a career choice in bread and pastry production
1.1 Discuss swot analysis
1.2 Generate a business idea based on the swot analysis

II. Subject Matter:

Topic: Environment and Market
Reference: CG, LM for Grade 9 Cookery
Code: TLE_EM7-00-1
Materials: chalk, chalkboard, laptop
Values: resourcefulness

III. Procedure
a. prayer
b. checking of students attendance

A. Activity:
Ask a student to arrange or give the correct spelling of the jumbled letters
a. SHTGNERTH b. REATSTH c. SESSENKAEW d.POROPUTINSEIT
1. How do you find the activity?
2. What have you discovered in a given activity?

B. Analysis:
1. What entrepreneurial activities do you know and capable of doing which are related to bread
and pastry production?
2. What do you think are the most important competencies you must possess in order to be
successful in running your chosen business?

C. Abstraction:
Lecture discussion of SWOT Analysis

D. Application:
1. Given the opportunity to own a business that relates with bread and pastry production are you
confident to manage it? Explain your answer.
2. Why entrepreneurial activities are important to social development and progress of the
economy?

IV. Evaluation:
Oral Recitation

V. Agreement:
Study for a summative test.

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan TLE 7
Bread and Pastry Production

Content Standard:
The learners demonstrate an understanding environment and market in bread and pastry production.

Performance Standard:
The learners create business idea based on the analysis of environment and market in bread and
pastry production.

I. Learning Competencies:
1. Generate a business idea that relates with a career choice in bread and pastry production
1.1 Identify the different products/services available in the market.
1.2 State the difference between product and services.
1.3 Identify the customers of these products/services in the market.

II. Subject Matter:

Topic: Environment and Market
Reference: CG, LM for Grade 9 Cookery,
Code: TLE_EM7-00-1
Materials: chalk, chalkboard, laptop
Values: resourcefulness

III. Procedure
a. prayer
b. checking of students attendance

A. Activity:
Ask learners an example of business that offers products or services.

B. Analysis:
1. What entrepreneurial activities do you know and capable of doing which are related to bread
and pastry production?
2. How can you differentiate between products or services?

C. Abstraction:
Lecture about Environment and Market

D. Application:
1. What is market?
2. Why product differentiation is important?
3. How can you differentiate your products /services among your competitors?

IV. Evaluation:
Formative test

V. Agreement:
Study for a summative test.

Prepared by:

Mariane Joy Samsona

 Lesson Plan in TLE 7
(Bread and Pastry Production)

I. Objectives:

1. Answer the test questions independently.

2. Check the test papers correctly.

II. Subject Matter

Conduct of a Long Test

Reference: LM Bread and Pastry Production for Grade 7

Material: Test Notebook

Value Focus: Honesty

III. Procedure

A. Greetings

B. Checking of Attendance

C. Review of the previous lesson

D. Test proper

IV. Evaluation

Checking and recording of test results

V. Agreement

Identify baking tools and equipment.

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan TLE 7
Bread and Pastry Production

Content Standard
The learners demonstrate understanding of/on:
 Baking tools and equipment , their uses
 Classification of tools and equipment

Performance Standard:
1. Baking tools and equipment are identified based on their uses

I. Learning Competencies:
1. Prepare tools and equipment for specific baking purposes.
1.1 Identify baking tools and equipment for specific baking purposes.
1.2 Discuss tools and equipment for specific baking purposes.

II. Subject Matter:

Topic: Use of Tools and Bakery Equipment
Reference: CG, LM for Grade 7 Bread and Pastry Equipment pp.
Code:
Materials: chalk, chalkboard, laptop, actual baking tools
Values: understanding/accuracy

III. Procedure
a. prayer
b. checking of students attendance
c. unlocking of difficulties

A. Activity:
Present baking tools/equipment to learners.

B. Analysis:
1. What is the purpose of these tools?
2. Are these essential to us? Why?

C. Abstraction:
Lecture about baking tools and their uses

D. Application:
1. What is baking?
2. What is the purpose of mortar and pestle?
3. How can you use the pastry blender?

IV. Evaluation:
Formative test

V. Agreement:
Read further about baking tools and equipment.

Prepared by:

Mariane Joy Samsona