Lesson Plan

BREAD AND PASTRY PRODUCTION

DATE : June 22, 2016

SUBJECT : TVL (Grade 11)

I. OBJECTIVES
 The Learner would be able to prepare and perform
cheese bread according to standard mixing procedure.

II. SUBJECT MATTER

 Mixing Procedures/formulation/recipes and desired
product characteristics of various bakery products.

Topic: Mixing procedures/formulation/recipes of cheese bresd.

Competency: Prepare and Produce Bakery Products
Learning outcomes: LO 1.2
Code: TLE_HEBP9-12PB-Ia-f-1
IMs: Baking Tools/Materials, Ingredients
References: CG, LM, TG, TR COOKERY NCII

III. PROCEDURE

A. Routinary Activities
 Prayer
 Checking of Attendance
 Review/Drill
 Motivation

B. Lesson Proper
a) Activity (a game)
b) Analysis (guide Questions to the students)
c) Abstraction (discussions on the Procedure of making
cheese bread)
d) Application (baking of the cheese bread)

IV. Generalizations (Presentations of Product)

V. Evaluation ( Return Demo by the students observing with the use
of rubrics)
VI. Assignment
 List down different baking equipments and its uses.

Remarks:
No. of Learners within Mastery level:___________
No. of learners needing Remediation:____________

Prepared by:
Joan Zartiga-Abarquez