CLASSROOM INSTRUCTION DELIVERY ALIGNMENT MAP

Grade: 11 and 12 Semester: 1st Semester

Core Subject Title: Bread and Pastry Production No. of Hours/Semester: 80 Hours/semester
Prerequisites (If needed):_______________________
Core Subject Description: At the end of the course, the students should be able to develop knowledge, skills and attitude to perform the task in bread and pastry production.
Culminating Performance Standard: The learners shall be able to apply their knowledge in making a bread and pastry.
Power Standard: The learners shall be able to use their knowledge in making a bread and pastry and also for the business.

1st Quarter

Learning Competencies Highest Enabling

Strategy to Use in
Performance Standards Highest Thinking Skill to Assess Developing the
Highest Thinking
Skill to Assess
Content
Content KUD KUD
Standards BEYOND
MINIMUM CLASSIFICA CLASSIFICA
MINIMUM
TION TION
BEYOND
MINIMUM Assessment Technique Enabling
MINIMUM RBT Teaching
General
Level Strategy
Strategy
WW QA PC

Tools and The learners The learners The learners The learners: The learners:
equipment in demonstrate an shall be able shall be able to:
bread and understanding to:
pastry of:
production.
The uses of The different Evaluate and Know and Create at least 5 in Applying Seatwork Connecti
U D
each tool in uses of the analyse the uses Understand the each tools and ng
bread and tools and of each tools importance of equipment used in
pastry equipment in and equipment each tools and bread and pastry
production. bread and in bread and equipment. production. Understan Assign Demonst
pastry pastry in every ding ment ration
production situation.

Classification
Classification The learners How to classify Recognize the K Apply their U
of tools and Analysing
of baking shall be able the tools and different knowledge and label Oral Commu
tools and equipment. to: equipment in classification of the tools and Recitation nication
equipment Classification their daily life. tools and equipment used in
of tools and equipment in bread and pastry
equipment baking. production.
used in
 baking.

.
Accurate Standard table The learners The measuring Analyse the Used the performing D Evaluate Reasoni
Measurement of weight and shall be able ingredients weight and U mensuration and ng and
of Ingredients measures. to: based on the measures of calculation in daily proofing
Familiarize standards every life. Demonst
one with the weights and ingredients. ration
table weights measures.
and measures
in baking.

Baking The learners The learners Prepare a Use appropriate Apply their D Quiz Oral
K Analysing
Ingredients demonstrate an shall be able variety of equipment knowledge in Recitation
and its understanding to: bakery products according to characteristic several
substitution of the core independently according to required bakery of bakery product in
concepts and demonstrate standard mixing products and baking. Evaluatin Seatwor Group
Types, kinds, theories in core procedures/for standard k Activity
g
and bread in pastry competencies mulation/ operating
classification production. In preparing recipes and procedures.
of bakery and producing desired Assign
product. bakery products and Creating ment
products. standard
Mixing operate
procedures/fo procedures.
rmulation/
recipes, and
desired
product
characteristics
of various Demonst
bakery ration
product.

Temperature The learners The learners Bake bakery Apply their D

ranges in demonstrate shall be able Select required products knowledge on how to Creating
U
bakery the ranges and to: oven according to use the temperature in
products. temperature in Identify the temperature to techniques and making bread and
bakery temperatures bake goods in appropriate pastries. Oral
product. Understan
and ranges in accordance with conditions Recitation
bakery the desired ding
products. characteristics, Identify the
standards recipe temperature and
specifications ranges in bakery
 products. K

Occupational Occupational D
health and health and The learners Apply their
Safety safety standard shall be able knowledge in
to: Occupational and
Recognize the health standard
occupational
health and
safety
standard
Performance Task: A group of SHS students conducts a symposium on how to become aware on the harmful effects of Cyberbullying as a response to the memo issued by DepEd. The
symposium is attended by JHS students and their parents of the institution. The SHS students play a role of advocates of anti-Cyberbullying. The three-minute speech must be organized, engaging
and effective.
Literal Transfer Task: Your class is invited to speak as advocates/ambassadors of women’s rights in the International Women’s Month Summit with the theme, “The Many Faces of Women”.
The class is divided into three groups: 1st group – Informative/Expository; 2nd group – persuasive and 3rd group – Entertainment. Your 10-minute speeches must be organized, evocative and
effective.