LYCEUM OF ALABANG

Km. 30 National Road, Tunasan, Muntinlupa City

BASIC EDUCATION DEPARTMENT
SENIOR HIGH SCHOOL
LOA-JDVP-SPRCNHS
TVL PROGRAM
LABORATORY SCHEDULE
S.Y.20019
DATE MONTH ACTIVITIES EVERY Wednesday/Friday TIME

28 OCTOBER JDVP-SPRCNHS ORIENTATION 6:30-1:00

FAMILIARIZATION OF KITCHEN TOOLS & EQUIPMENT
13 NOVEMBER 12:30 – 6:30
NOVEMBER TEACHER’S DEMONSTRATION BAKING ACTIVITIES
20 PASTRY MAKING LIKE: 12:30 – 6:30
 CHOCOLATE CHIP COOKIES
 OATMEAL COOKIES
 CARAMEL BOAT TART

22 NOVEMBER RETURNED DEMONSTRATION TO STUDENTS:

 CHOCOLATE CHIP COOKIES
 AOTMEAL COOKIES 12:30 – 6:30
 CARAMEL BOAT TART

27 NOVEMBER TEACHER’S DEMONSTRATION BAKING ACTIVITIES

CAKE MAKING LIKE: 12:30 – 6:30
 BANANA CHOCOLATE MUFFIN
 MOCHA SWISS ROLL

29 NOVEMBER RETURNED DEMONSTRATION TO STUDENTS

 VANILLA CHIFFON CAKE WITH CHOCOLATE
FUDGE FROSTING 12:30 – 6:30
04 DECEMBER TEACHER’S DEMONSTRATION BAKING ACTIVITIES
 CHOCOLATE SWISS ROLL CAKE
 CHOCOLATE CHIFFON CAKE 12:30 – 6:30
06 DECEMBER RETURNED DEMONSTRATION TO STUDENTS:
 COFFEE SWISS ROLL CAKE 12:30 – 6:30
 CHOCOLATE CHIFFON CAKE

11 DECEMBER TEACHER’S DEMONSTRATION BAKING ACTIVITIES

BREAD MAKING LIKE: 12:30 – 6:30
 ENSAYMADA
 CINNAMON ROLL BREAD

13 DECEMBER RETURNED DEMONSTRATION TO STUDENTS:

 ENSAYMADA 12:30 – 6:30
 CINNAMON ROLL BREAD

16 DECEMBER TEACHER’S DEMONSTRATION BAKING ACTIVITIES 12:30 – 6:30

 DINNER ROLL
 PANDESAL

1 JANUARY RETURNED DEMONSTRATION TO STUDENTS: 12:30 – 6:30

 DINNER ROLL
 PANDESAL

3 JANUARY TEACHER’S DEMONSTRATION BAKING ACTIVITIES 12:30 – 6:30

 CREAM PUFF
 ECLAIRS

6-10 JANUARY FINAL ASSESSMENT

PREPARED BY: NOTED BY:

MS CHERYL E. GONZALES ENGR. RODRIGO P. CALAPAN

BPP INSTRUCTOR PRINCIPAL – SHS DEPT.
APPROVED BY:

MRS. FAITH A. AQUINO;.MBA

VP FOR TECHNOLOGY EDUCATION
DEAN- CTHM
 LYCEUM OF ALABANG
Km. 30 National Road, Tunasan, Muntinlupa City
BASIC EDUCATION DEPARTMENT
SENIOR HIGH SCHOOL

LOA-JDVP-SPRCNHS
TVL PROGRAM S.Y. 2019

LABORATORY ACTIVITY SCHEDULE EVERY WEDNESDAY AND FRIDAY

PROJECT TITLE ACTIVITIES( 3 groups composed of 3 members)

INGREDIENTS QUANTITY COST/S
DATE SCHEDULE FOR CHOCOLATE CHIPS COOKIES
WATER 12O ml x 3
ALL-PURPOSE FLOUR 6 CUPS +6 TBSP.
NOVEMBER 20 BROWN SUGAR 3 CUPS
WHITE SUGAR 3 CUPS
 1ST TEACHER’S VANILLA EXTRACT 3 TSP
DEMONSTRATIONS CHOCOLATE CHIPS 3 CUPS
Lab #1 (NOV. 18) SALT 3 TSP
BAKING SODA 3TSP
EGG 12 PCS LARGE
BUTTER 3 BARS
FOR AOTMEAL COOKIES
NOVEMBER 22 WATER 12O ml x 3
ALL-PURPOSE FLOUR 6 CUPS +6 TBSP.
BROWN SUGAR 3 CUPS
WHITE SUGAR 3 CUPS
2ND RETURNED VANILLA EXTRACT 3 TSP
DEMONSTRATION TO AOTMEAL 3 CUPS
STUDENTS Lab #2 SALT 3 TSP
( NOV. 22)
BAKING SODA 3TSP
EGG 12 PCS LARGE
BUTTER 3 BARS
CARAMEL BOAT TART
3 cups all- purpose flour
1 cup margarine
1 cup refined sugar
x 3 groups
1 pc. egg (extra-large size)
1 tsp. vanilla
CAKE MAKING BANANA CHOCOLATE MUFFINS
ALL-PURPOSE FLOUR 1 2/3 CUPS ( 208 g)
GRANULATED SUGAR ½ CUPS (100 g)
BAKING POWDER 2 TSP ( 10g)
VANILLA EXTRACT ½ TSP (2g)
GROUND CINNAMON ½ TSP (1.3g)
SALT 3 TSP
x 3 groups
BAKING SODA ½ TSP (3.5 g )
EGG 12 PCS LARGE
CHOCOLATE CHIPS 1 CUP (175g)
RIPE BANANA LAKATAN 3 PCS
VEGETABLE OIL ½ CUP (111G)
CHOCOLATE CHIPS
NOVEMBER 27
MOCHA SWISS ROLL CAKE
6 PCS EGG LARGE
 1ST TEACHER’S ¾ CUP CAKE FLOUR
¼ CUP WATER
DEMONSTRATIONS ¾ CUP GRANULATED SUGAR
Lab #3 (NOV. 27) 3 TBSP MILO
1 TBSP COFFEE
FOR MERINGUE
6 PCS EGG WHITES
3 TBS GRANULATED SUGAR
2 TSP CREAM OF TARTAR
FOR FILLINGS
½ CUP BUTTER x 3 groups
½ CUP SHORTENING
1 CUP CONFECTIONER SUGAR
¼ CUP MILK
3 TBSP MILO
1 TBSP COFFEE
 VANILLA CHIFFON CAKE WITH CHOCOLATE FUDGE FROSTING

For cake:
1 cup fresh milk

½ cup oil
2 ¼ cups cake flour
NOVEMBER 29 x 3 groups
1 Tbsp baking powder
1 tsp vanilla
 1ST TEACHER’S
¼ tsp salt
DEMONSTRATIONS
8 egg whites
Lab #4 (NOV. 29) 1 cup sugar
½ tsp cream of tartar
8 egg yolk
½ cup sugar
For Chocolate Fudge Frosting:
340 grams bitter sweet chocolate
blocks
2 tbsp butter x 3 groups
1 big can condensed milk
CHOCOLATE SWISS ROLL CAKE
30 g (2tbsp) OIL
20 g (2tbsp) COCOA POWDER
30 g (2tbsp) SUGAR
20ml (1tbsp) WATER
3pcs egg yolk
30 g ( ¼ CUP) CAKE FLOUR x 3 groups
5 g ( ½ tsp)
60 g ( ½ CUP) POWDER SUGAR
DECEMBER 04 & 06 I LITER WHIPPED CREAM
3 PCS ORANGE FRUIT
CHOCOLATE CHIFFON CAKE
 1ST TEACHER’S
7 large eggs, separated
DEMONSTRATIONS
1/2 cup baking cocoa
Lab #5 (DEC, 04) 3/4 cup boiling water
1-3/4 cups cake flour
1-3/4 cups sugar
1-1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup canola oil
2 teaspoons vanilla extract
2ND RETURNED 1/4 teaspoon cream of tartar
DEMONSTRATION TO ICING: x 3 groups
STUDENTS Lab #6
( DEC. 06) 1/3 cup butter
2 cups confectioners' sugar
2 ounces unsweetened chocolate,
melted and cooled
1-1/2 teaspoons vanilla extract
ENSAYMADA BREAD
All-PURPOSE FLOUR 5 CUP
DECEMBER 11 & 13 BUTTER ½ cup or 80 g
WHITE SUGAR ¾ CUP
SALT 1 TSP
 1ST TEACHER’S CHEESE CHEDDAR 1 BAR
DEMONSTRATIONS EGGS 4 PCS LARGE
Lab #7 (DEC, 04) RISE YEAST 2 ¼ TSP
FRESH MILK 1 CUP
FOR BUTTER CREAM x 3 groups
BUTTER ½ CUP
ND
2 RETURNED SHORTENING ½ CUP
DEMONSTRATION TO CHEESE 1 CUP GRATED
STUDENTS Lab #8 CONFECTIONER SUGAR 1 CUP
( DEC. 08) MILK ¼ CUP
VANILLA ½ TSP
SALTED EGGS 12 PCS
 CINNAMON ROLL BREAD
FOR DOUGH
DECEMBER 11 & 13 FRESH MILK 1 CUP
INSTANT DRY YEAST 1 TBSP
WHITE SUGAR 2 TBSP
 1ST TEACHER’S SALT 1 TSP
DEMONSTRATIONS SALTED BUTTER 3 TBSP
Lab #7 (DEC, 11) EGGS 2 LARGE
ALL PURPOSE FLOUR 3 CUPS
FOR FILLING
SALTED BUTTER ½ CUP
BROWN SUGAR 1 CUP x 3 groups
ND
2 RETURNED
DEMONSTRATION TO GROUND CINNAMON 3 TBSP
STUDENTS Lab #8 FOR GLAZED
( DEC. 13) CREAM CHEESE 4 OUNCES
SALTED BUTTER ¼ CUP
POWDERED SUGAR 1 ½ CUP
VANILLA EXTRACT ½ TSP
FRESH MILK 2 TBSP

DINNER ROLL BREAD

DECEMBER 16 WATER 12O ML
YEAST 1 TBSP
SUGAR 3 TSP
 1ST TEACHER’S
SALT ¾ TSP
DEMONSTRATIONS MILK POWDER 5 TBSP x 3 groups
Lab #7 (DEC, 04) EGG 2 EGG LARGE
BREAD FLOUR 3 CUPS
BUTTER 1 BAR

CREAM PUFF & ECLAIRS

FOR CREAM PUFF SHELL
JANUARY 1 & 3 WATER 1 CUP x 3
BUTTER 3 TBSP x 3
SALT 1 TSP x 3
ALL-PURPOSE FLOUR 1 CUP x 3
EGGS 5 PCS. x 3
 1ST TEACHER’S FOR CUSTARD FILLINGS
DEMONSTRATIONS MILK LIQUID 1 ¼ CUP x 3
Lab #7 (DEC, 04) SUGAR ½ CUP x 3
CORNTSTARCH/APF ¼ CUP x 3
EGG YOLK 5 PCS. x 3
BUTTER 3 TBSP x 3
 2ND RETURNED VANILLA ½ TSP x 3
DEMONSTRATIO FOR GANACHE
N TO STUDENTS CHOCOLATE CHIPS 100g x3
Lab #3 ( NOV. 27) MILK LIQUID ¼ CUP x3
BUTTER ¼ CUP x3
FOR SUGAR GLAZE
WATER ¼ CUP x 3
SUGAR 4 TBSP x3

PREPARED BY: NOTED BY: APPROVED BY:

MRS. CHERYL E. GONZALES,LPT ENGR. RODRIGO P. CALAPAN,LPT MRS. FAITH A. AQUINO,MBA

BPP INSTRUCTOR PRINCIPAL – SHS DEPT. VP for TECHNOLOGY EDUCATION
DEAN – CTHM DEPT