Republic of the Philippines

Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF RIZAL
SAN JOSE LITEX SENIOR HIGH SCHOOL

WEEKLY HOME LEARNING PLAN

GRADE 11
Quarter 1, Week 2
Date: November 9-13, 2020

LEARNING AREA : Bread and Pastry Production NC II

Day and Time Learning Competency Learning Tasks Mode of Delivery

(Week 2)

Monday(G11-BAKER)
Thursday(G11-BARISTA)

6:00-7:30 Wake up, make up your bed, eat breakfast and get ready
for an awesome day!

7:30-8:00 Lesson : FOR ONLINE CLASS:

LO2 Decorate and present bakery Decorate and Present Bakery
Products Send outputs to
Objective/s: Products Google
2.1Prepare a variety of fillings and Introduction classroom
coating/icing, glazes and account
decorations for bakery products What’s In provided by the subject
according to standard recipes, teacher or any
enterprise standards and/or
Read Lesson Information other platform
customer preferences closely and find out how much recommended
2.2 Fill and decorate bakery you can remember p.43 by the subject teacher.
products, where required and
appropriate, in accordance with What’s New FOR DIGITAL MODULAR
standard recipe and/or enterprise CLASS:
standards and customer Read Lesson Information
preferences. closely and find out how much Send outputs to the platform
2.3 Finish bakery products you can remember p.44-45 recommended
according to desired product by the subject teacher.
8:00-9:00 characteristics FOR PRINTED MODULAR
2.4 Present bakery products
Development CLASS:
according to established standards
and procedures What is It Have the parent
hand-in the
TLE_HEBP9-12PB-Ia-f-1 output in the
Do Self-check 1.2.1 p. 45 in
school or in designated
your answer sheet kiosks near your area of
residence.
9:00-9:30 Content: Break
Ways to present and display
bakery products
Storing Techniques
Packaging bakery products

9:30-10:30 Engagement

What’s more
Read Lesson Information
closely and find out how much
you can remember p.46-47

10:30-11:30 Assimilation

Address: Opel St., Litex Subd., Brgy San Jose, Rodriquez, Rizal
Telephone No: 8395-91-92 School ID: 342566
Email Address: sanjoselitex.342566@deped.gov.ph
“Sulong Blue Rizal”
Office of the Principal Page 2 of 6

What I have Learned

How do we present and

decorate bakery products?(3-5
sentences)

What I can Do

Why is it important to decorate

finished baked products?(3-5
sentences)

Lesson :
Store bakery products

Introduction

What’s In

Read Lesson Information

closely and find out how much
you can remember p.50-52

What’s New
Read Lesson Information
closely and find out how much
you can remember p.52

Development

What is It

Do Self-check1.3.1 p.53 Write

your answers in you answer
sheet.

Engagement

What’s more
Read Lesson Information
closely and find out how much
you can remember p.53

Assimilation

What I have Learned

What is the aim of packaging?
(2-3 sentences)

What I can Do
Give one objective essential to
correct packaging.

11:30-12:15 Lunch break

Session 2

12:15-1:15 Lesson :
Types of packaging Materials

Introduction

What’s In

Read Types of Packaging

materials closely p.54-55

Address: Opel St., Litex Subd., Brgy San Jose, Rodriquez, Rizal
Telephone No: 8395-91-92 School ID: 342566
Email Address: sanjoselitex.342566@deped.gov.ph
“Sulong Blue Rizal”
Office of the Principal Page 3 of 6

What’s New
Read Methods of Food
packaging closely and find out
1:15-2:15 how much you can remember
p.55-56

Development

What is It
Read What Must Appear on
the Label? closely and find out
how much you can remember
p.56

2:15- 2:30 Break

2:30 – 3:30 Engagement

What’s more

What must appear on the label?

3:30 – 4:30 Give one and explain.

Assimilation

What I have Learned

Answer the 5-item quiz:

Identify what is being referred

to.

1. The whites and sugar are

mixed together over heat and
whipped.
2. The final part of the
production of any product.
3. One of the most important
activities after preparation.
4. It is an expensive packaging
materials.
5. One of the innovative
methods of commercial food
packaging.

What I can Do

Summarized the concept/ideas

learned from today’s lesson. (3-
5 sentences)

Day and Time Learning Competency Learning Tasks Mode of Delivery

(Week 2)
TUESDAY(G11BAKER)
THURSDAY(G11BARISTA)

6:00-7:30 Wake up, make up your bed, eat breakfast and get ready
for an awesome day!

7:30-8:00 QUARTER 2 Lesson: FOR ONLINE CLASS:

LO 1 PREPARE PASTRY Measurement,Selection,
PRODUCTS Send outputs to
Weighing and Substituton of

Address: Opel St., Litex Subd., Brgy San Jose, Rodriquez, Rizal
Telephone No: 8395-91-92 School ID: 342566
Email Address: sanjoselitex.342566@deped.gov.ph
“Sulong Blue Rizal”
Office of the Principal Page 4 of 6

1.1 Select, measure, and Ingredients Google

weigh required ingredients classroom
account
according to recipe or Introduction provided by the subject
production requirements and Read Overview of Quarter 2 teacher or any
established standards and p.63 other platform
procedures recommended
by the subject teacher.
1.2 Prepare a variety of What’s New
pastry products according to FOR DIGITAL MODULAR
standard mixing Familiarize yourself with the CLASS:
procedures/formulation/recipe common preparation and
s and desired product Send outputs to the platform
baking terminologies. recommended
characteristics Baking Terminologies p. 64 by the subject teacher.
1.3 Use appropriate FOR PRINTED MODULAR
8:00-9:00 equipment according to Development CLASS:
required pastry products and
Have the parent
standard operating What is It hand-in the
procedures Answer Pre-assessment p. 65- output in the
1.4 Bake pastry products 67. school or in designated
according to techniques and kiosks near your area of
appropriate conditions residence.
9:00-9:30 Break

TLE_HEBP9-12PP-IIa-g-4

Content:
9:30-10:30 Baking Ingredients and its Engagement
substitution
Types, kinds and classification of
What’s more
pastry products
Mixing procedures/
formulation/recipes and desired Read Lesson Information p.
product characteristics of various 69-70
pastry products

10:30-11:30 Assimilation

What I have Learned

Why do we measured
ingredients accurately?

What I can Do
How baking ingredients are
being measured?

Lesson:
Substitution of Ingredients

Introduction

What’s In

Study table of ingredients p.71-

72 closely and find out how
much you can remember.

What’s New
Do Self-check 1.1 p.73

Development

What is It
What are your realizations
about using substitution of
ingredients if the ingredients
needed are not available?

Engagement

Address: Opel St., Litex Subd., Brgy San Jose, Rodriquez, Rizal
Telephone No: 8395-91-92 School ID: 342566
Email Address: sanjoselitex.342566@deped.gov.ph
“Sulong Blue Rizal”
Office of the Principal Page 5 of 6

What’s more

In substituting of ingredients
what must be considered?

Assimilation

What I have Learned

Summarized the concept/ideas
learned from today’s lesson. (3-
5 sentences)

What I can Do
Give your insight/s on this:
”Baking is an exact Science”

11:30-12:15 Lunch break

Session 2
12:15-1:15 Lesson:
Pies and Pastries
Introduction
In this lesson you will learn
kinds of pastry, pastry
ingredients and mixing
techniques applied for Pies and
pastries.

What’s In
Read Lesson Information
p.73-77 and then find out how
much you can remember.
1:15-2:15
What’s New

What makes a good pastry?

Development

What is It

What are the basic ingredients

in pastry making?
2:15- 2:30 Break

2:30 – 3:30 Engagement

What’s more

Do Self- check 2.1.2 p. 78

3:30 – 4:30
Assimilation

What I have Learned

Summarized the concept/ideas

learned from today’s lesson. (3-
5 sentences)

What I can Do

What tools are used to perform

the following techniques in
pastry making?
a. cutting-in
b. creaming

Address: Opel St., Litex Subd., Brgy San Jose, Rodriquez, Rizal
Telephone No: 8395-91-92 School ID: 342566
Email Address: sanjoselitex.342566@deped.gov.ph
“Sulong Blue Rizal”
Office of the Principal Page 6 of 6

c. rolling
d. folding
e. beating

Prepared by:

MARJORIE G. AGUERRA
Subj. teacher

Address: Opel St., Litex Subd., Brgy San Jose, Rodriquez, Rizal
Telephone No: 8395-91-92 School ID: 342566
Email Address: sanjoselitex.342566@deped.gov.ph
“Sulong Blue Rizal”