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HIGHSCHOOL
Teacher Principal -1
A. Content Standards The learners demonstrate an understanding of the basic concept and underlying theories in preparing and producing pastry products
B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products
Standards
oct
Date Oct.7 Oct. 8 Oct. 9 Oct.10 Oct.11
Day 1 2 3 4 5
C. Learning Select required oven Select required oven Select required oven temperature Select required oven Select required oven
Competencies/ temperature to bake temperature to bake goods to bake goods in accordance with temperature to bake goods temperature to bake goods
Objectives
goods in accordance in accordance with the the desired characteristics, in accordance with the in accordance with the
with the desired desired characteristics, standards recipe specifications desired characteristics, desired characteristics,
characteristics, standards recipe and enterprise practices standards recipe standards recipe
standards recipe specifications and enterprise specifications and specifications and enterprise
specifications and practices enterprise practices practices
enterprise practices
II. Content
Temperature ranges in Temperature ranges in Temperature ranges in baking Temperature ranges in Temperature ranges in
baking pastry products baking pastry products pastry products baking pastry products baking pastry products
III. Learning Resources DEPED Manual Bread DEPED Manual Bread and DEPED Manual Bread and Pastry DEPED Manual Bread and DEPED Manual Bread and
and Pastry Production Pastry Production Production Pastry Production Pastry Production
IV.Procedure Present Temperatures Power point presentation of Videos on different pies and Description of different Video presentation of pastry
for pie and pastries Types of pastry products pastries decoration pies and pastries and how products