St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte

S.Y 2019-2020

LEARNING PLAN IN T.L.E 9

Prepared By: Jo-an W. Nini

STAGE 1
Quarter: Topic: Time Frame:
Second Quarter PREPARE AND PRODUCE August-
PASTRY PRODUCTS (PP) September

CONTENT STANDARD: PERFORMANCE STANDARD:

The learner demonstrates an understanding of; the The learner independently
basic concept and underlying theories in preparing and demonstrates:
producing pastry products competencies in preparing and
producing pastry products.

ENDURING UNDERSTANDING: ESSENTIAL QUESTION:

The student will understand that…
 Identify the different ingredients, tools and
equipment used in baking.
 Familiarize the methods used in baking.
 Solve and convert measurement used in baking.
1. Why do we need to familiarize the
different ingredients in baking?
2. How important accurate
measurement of ingredients in
baking?
3. Why do we need to use baking
tools according to its functions?
ACQUISITION OF KNOWLEDGE: ACQUISITION OF SKILLS:
LO 1. Prepare pastry products
1.1. Select, measure and weigh required 1.4. Bake pastry products according
ingredients according to recipe or production to techniques and appropriate
requirements and established standards and procedures conditions; and enterprise requirement
1.2. Prepare variety of pastry products according and standards
to standard mixing procedures/formulation/ recipes 1.5. Select required oven
and desired product characteristics temperature to bake goods in
1.3. Use appropriate equipment according to accordance with the desired
required pastry products and standard operating characteristics, standards recipe
procedures specifications and enterprise practices.

TRANSFER GOAL:
Students on their own and in the long run will be able to independently use their
learning about the principles and methods of baking to prepare delicious cakes for
family and for livelihood.
 Goal The learner will bake a cake.
Role The students will be the baker

Audience The audience are the teacher and the students.

STAGE 2
OBTAININGThe
Situation EVIDENCES OF have
students will UNDERSTANDING
to bake a cake THROUGH
for their VARIED ASSESSMENTS
family and for livelihood.
Product/ The students will be the baker wherein they will
Performanc demonstrate the standard procedures in baking.
e

Standard Tools and equipment in baking are prepared ahead

of time before the activity begins. The finished
products should be presented to the teacher right
after the procedure is done.
 STAGE 3
A. UNIT ASSESSMENT ACTIVITIES MATRIX

SCAFFOLD FOR TRANSFER

LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4
DIRECTED PROMPT OPEN PROMPT GUIDED INDEPENDENT TRANSFER
TRANSFER
Transfer Task
Discussion/ Picture/ video Teacher’s It’s time to bake!
lecture Presentation demonstration on
the different tools
and equipment
used in baking. Students will have to bake at least one
The teacher will The teacher will present type of cake.
discuss the topic videos that show different The teacher will
baking method. demonstrate the
different tools and
equipment used in
baking; afterwards
students will then
have a practice in
preparation on
their own activity.
 UNIT ASSESSMENT MAP

TYPE KNOWLEDGE AND UNDERSTANDING TRANSFER

PROCESS/ SKILLS (MEANING MAKING) (OUTPUT)
(ACQUISITION)
PRE-ASSESSMENT/ EXPLORE
DIAGNOSTIC
Picture Analysis
(NG) KWL Chart Quiz

FORMATIVE FIRM UP
ASSESSMENT
Video Presentation
Moving Exam

SUMMATIVE DEEPEN
ASSESSMENT
Oral Recitation Practical Activities Group Activity

TRANSFER
SELF-ASSESSMENT

Exam Portfolio Baking

 C. PRE-ASSESSMENT MATRIX
COD LEVEL WHAT HOW WILL I HOW WILL I RELATED ACTIVITES
E OF WILL I ASSESS? SCORE?
ASSES ASSESS? MC items
SMENT (Learning
Competenc
ies)
A KNOWLE  Baking
DGE
(15%)
tools
and
equip
ment
are
identifi
ed
based
on
their
uses.
 Standa
rd
table
of
weight
s and
measu
res are
identifi
 ed and
applie
d.
 Tools
and
equip
ment
are
identifi
ed
accord
ing to
classifi
cation
/specif
ication
and
job
require
ments.
 Non-
functio
nal
tools
and
equip
ment
are
 segreg
ated
and
labelle
d
accord
ing to
classifi
cation.
 Safety
of
tools
and
equip
ment
are
observ
ed in
accord
ance
with
manuf
acture
r’s
instruc
tions.
A PROCESS
/SKILLS  Tools
(25%)
and
equip
ment
are
mainta
ined
accord
ing to
preven
tive
mainte
nance
sched
uled or
manuf
acture’
s
specifi
cation
s.
 Tools
are
cleane
d in
accord
ance
with
 standa
rd
proced
ures.
 Workpl
ace is
cleane
d and
kept in
safe
state
in line
with
OSHC
regulat
ions.
 Tools
and
equip
ment
are
stored
in
safely
accord
ance
with
manuf
 acture
r’s
specifi
cation
s or
compa
ny
proced
ures.

M UNDERS Enduring : :
TANDING Understanding:
(30%) Student will
understand
that…
 Identif
y the
differe
nt
ingredi
ents,
tools
and
equip
ment
used
in
baking
 .
 Famili
arize
the
metho
ds
used
in
baking
.
 Solve
and
conver
t
measu
rement
used
in
baking
.

Essential
Question:

1. Why do
we need
to
familiari
ze the
 different
ingredie
nts in
baking?
2. How
importa
nt
accurat
e
measur
ement
of
ingredie
nts in
baking?
3. Why do
we need
to use
baking
tools
accordi
ng to its
function
s?

T PRODUC Transfer Goal:

T/ Students will
PERFOR own their own..
MANCE
(30%) Students on
their own
and in the
long run
will be able
to
independent
ly use their
learning
about the
principles
and
methods of
baking to
prepare
delicious
cakes for
family and
for
livelihood.

St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte
S.Y 2019-2020
LEARNING PLAN CALENDAR
SUBJECT: T.L.E 8
UNIT DESIGNER: Jo-an W. Nini
MONTH: August- September 2019

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

19 20 21 22 23
KWL CHART CONTINUATION SHORT QUIZ ROLE PLAY
LECTURE OF THE LECTURE (GROUP
ACTIVITY)
26 27 28 29 30
NATIONAL LECTURE CONTINUATION COMPARE AND
HEROES DAY OF THE LECTURE CONTRAST
(HOLIDAY) ACTIVITY
2 3 4 5 6
LECTURE LECTURE SHORT TEST PRACTICAL
GROUP ACTIVITY ACTIVITY
9 10 11 12 13
PRACTICAL LECTURE ORAL VIDEO
ACTIVITY RECITATION PRESENTATION
CONTINUATION
16 17 18 19 20
GROUP ACTIVITY QUIZ EXAMINATION EXAMINATION
DAY DAY