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LP7 (2nd QTR)
LP7 (2nd QTR)
Grade 7
I. Objectives:
Topic: Orientation
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:
Prepared by:
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.
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
Grading System:
20 % written works
60% performance
I. Objectives:
Topic: Pre-test
Values: Honesty
III. Procedure
a. prayer
c. conduct of pre-test
IV. Evaluation:
V. Agreement:
Prepared by:
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.
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.
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.
Cooperativeness
III. Procedure:
a. Preliminary Activity
prayer
checking of attendance
A. Activity
a. What common/similar characteristics you possess and the entrepreneur you’ve interview?
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?
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
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.
Guided Questions:
1. Why there is a need to assess one’s personal characteristics, lifestyle or common traits?
D. Application
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 .
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
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.
III. Procedure
Checking of students attendance
Election proper
IV. Evaluation
V. Agreement
Prepare for a chapter election
Prepared by
I. Objectives:
1. Answer the questions independently.
2. Check the paper correctly.
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.
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:
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
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:
I. Objectives:
1. Answer the questions independently.
2. Check the paper correctly.
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:
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.
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:
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
III. Procedure:
Greetings
Checking of Attendance
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:
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.
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:
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.
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:
I. Objectives:
III. Procedure
A. Greetings
B. Checking of Attendance
D. Test proper
IV. Evaluation
V. Agreement
Study well the topic discussed and get ready for the final examination.
Prepared by:
I. Objectives:
III. Procedure
A. Greetings
B. Checking of Attendance
D. Test proper
IV. Evaluation
V. Agreement
Prepared by:
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.
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:
I. Objectives:
1. Answer the questions independently.
2. Shows honesty and confidence in answering questions
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:
I. Objectives:
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.
IV. Evaluation
V. Agreement
Prepared by:
Grade 7
I. Objectives:
1. Answer the questions independently.
2. Check the paper correctly.
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:
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
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
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:
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.
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:
I. Objectives:
III. Procedure
A. Greetings
B. Checking of Attendance
D. Test proper
IV. Evaluation
V. Agreement
Prepared by:
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.
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: