July 19, 2019, Friday

LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII

Grade 11-Archimedes

I. Objectives
At the end of the practicum, students are expected to:
a. Select, measure and weigh required ingredients according to recipe;
b. Prepare a bakery product (ensaymada) according to standard;
c. Use appropriate equipment according to required bakery products and
procedures; and
d. Select required oven temperature to bake goods in accordance with the desired
characteristics.
II. Content
 Subject Matter: Prepare and Produce Bakery Products
Suggested project: Ensaymada
 References: TVL Home Economics Bread and Pastry Production Manual
 Materials: ingredients, PPEs, tools, utensils, oven, visual aid for the recipe and
procedure

III. Procedure
*Opening Prayer
*Checking of Attendance
*Classroom Management
*Recall the lesson.
The students are expected to share their knowledge about Sanitation.
 Baking Proper
Prepared by

Dezzelyn B. Balleta
SHS Teacher