A SEMI-DETAILED LESSON PLAN IN TVL 11 (BREAD AND PASTRY)

June 22,2016
Leyte Park Resort Hotel
Tacloban City

I. OBJECTIVE: At the end of the lesson the students should be able to

A: Select measure and weigh required ingredients according to recipe or production
requirements in Pan de sal.

II. SUBJECT MATTER:

TOPIC: Prepare and produce bakery products
REFERENCE: Curriculum Guide (K to 12) pp.5 of 16
MATERIALS: PowerPoint presentation, pictures of different measuring tools and
equipments and some ingredients.
III. PROCEDURE:
A: PRELIMINARY ACTIVITY: Prayer, Checking of attendance
B: REVIEW:
Why do we need to use the different tools in measuring liquid and dry ingredients?
C. MOTIVATION:
Showing pictures of different kinds of tools, equipments, ingredients and breads.
D. PRESENTATION:
Accurate measurements of ingredients for Pan de sal
E. LESSON PROPER:
ACTIVITY
* Group the class into five (5)
* One leader/presenter for each group
* Distribute the different measurement tools
ANALYSIS:
* Presentation of group output
* Describe the pictures
* How does it apply for hands on activity/laboratory?
ABSTRACTION:
* Observation
* Hands-on activity for each group in making Pan de sal
APPLICATION:
* How will you identify the different measuring tools?
* How will you select each measuring tools according to their
Uses/functions?

IV. EVALUATION: Each group will bake a Pan de sal then they will present it to the class.
V. ASSIGNMENT: Study in advance about the ‘Baking ingredients and its substitution)

Reference: Bread and Pastry pp. 17-25 (Author: Leonora D. Basbas)

Prepared by:
MYLENE G. LAGUNZAD