July 3, 2019, Friday

LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII

Grade 11

I. Objectives
At the end of the lesson, students are expected to:
a. Identify proper ways in keeping the area, facilities and food clean;
b. Practice cleanliness and sanitation; and
c. Follow the correct procedures in baking by observing proper sanitation
practices.
II. Content
 Subject Matter: Prepare and Produce Bakery Products
Subtopic: Sanitation
 References: TVL Home Economics Bread and Pastry Production Manual pp. 17-19
 Materials: Visual aids, cut-out strips

III. Procedure
1. Preliminary Activities
*Opening Prayer
*Checking of Attendance
*Classroom Management
*Recall the lesson.
The students are expected to share their first experience in making soft roll/dinner roll
during their practicum.
2. Motivation
Wordy Challenge!
Students will guess the words from the cut-out letters.
1. I N G R E D I E N T S
2. P E R S O N A L H Y G I E N E
3. F A C I L I T I E S
4. W O R K P L A C E
5. F O O D
3. Activity
Students will choose words from the rolled paper made by the teacher. They will
think of some ways on how to maintain sanitation and cleanliness for each topic.
a. personal hygiene
b. facilities/tools/utensils
c. food
d. work laboratory
e. ingredients
4. Discussion
Guide Questions:
 a. What are the sanitary measures and practices should be observed before,
during and after baking?
b. How are we going to maintain cleanliness?
c. What are the ways and procedure for proper sanitation and cleanliness?
d. Why do we need to maintain cleanliness in all aspects in baking?
5. Generalization
How do bakers work? Do they practice cleanliness and sanitation?
6. Application
In a ¼ sheet of paper, students will narrate their observation on how to maintain
cleanliness and sanitation.
7. Values Integration
Students should practice proper cleanliness and sanitation in the work area, the
facilities, tools and utensils used, the baked products and as well as the ingredients in
order to prevent bacteria, food contamination, infection and poisoning.

IV. Evaluation
Arrange the following procedures in baking. Use A for the first step, B for second and
so on.
______1. Pre-heat the oven
______2. Follow the specified baking time and temperature.
______3. Make use of the type of pan specified in the recipe.
______4. Observe correct hand and mixing techniques
______5. Study and follow the recipe accurately
______6. Measure ingredients accurately.

V. Assignment
Students will consolidate and compile different procedures in maintaining cleanliness and
sanitation.

Prepared by

Dezzelyn B. Balleta
SHS Teacher