Lesson Plan in Bread and Pastry Production

DATE: January 18 , 2019

Grade: 12 Section: CHAMPAGNE
Time: 7:30-11:30 AM

I. Objective:
Recognize baking tools and equipment to be cleaned and sanitized.
(TLE_HEBP9-12BP-1a-f-1)

II. Subject Matter:

a. Baking tools and equipment to be cleaned, sanitized and stored.
1.1 Cutting tools and equipment
1.2 Measuring tools and equipment
Materials: Power Point Presentation
b. Cleanliness

III. Procedure:
a. Daily Routine
Prayer
Checking of attendance
Motivation
b. Activity
Group the class into two and let the students identify Baking tools and equipment to be cleaned,
sanitized and stored.
c. Analysis
What are the baking tools and equipment to be cleaned, sanitized and stored ?
d. Abstraction
Why is it important that all baking tools and equipment to be cleaned and sanitized before using them?
e. Application
Demonstrate the correct procedure in cleaning all the baking tools and equipment
Evaluation:
In a ¼ sheet of paper kindly give the correct answer on a given question.

IV. Assignment
Make your project plan for Dinner Roll.

Prepared by:

MARIA MANOA L. GANTALA-TOMON

Subject Teacher

Checked by:
AURORA N. PARAN, Ed. D.
SHS-Department Head