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GRADE 12- BREAD AND PASTRY PRODUCTION NCII

WEEKLY LEARNING PLAN

Quarter: FIRST QUARTER Grade Level: 12

Week 1: DAY 1-2
CG: Prepare and Produce Bakery Products Learning Area: BPP NCII

Day Objectives Topic/s Classroom-Based Home-Based

Activities Activities
1. Convert Techniques in Daily routine: A. Activity 1: Read and understand the different
ingredients to the measuring and baking terminologies on page 2-3 of the module
● Prayer
frequently used weighing ingredients (Bread and Pastry Production manual)
● Checking of attendance
measurement used in baking
● Reminders on classroom health protocols Activity 2: Answer the pretest on page 4-6.
2. Demonstrate the
1-2 correct procedure
A. Recall
in measuring
Ask students on their previous lessons on B. Analysis
ingredient in
baking during their exploratory course on
baking Answer the following questions:
grade 7 and 8
3. Appreciate the
(Integration of content within curriculum) 1. What do you think makes the 1 a good
importance of
B. Activity quality bakery product?
measuring
Students will be given set of words and let 2. What do you think are the factors that
ingredients
them identify the baking terms. makes the bakery products failed?
accurately
C. Analysis
Post a picture of two bakery products C. Abstraction
(good quality and failed) Let the students It is important to measure ingredients accurately to
answer the following questions: get standard products and efficient us of materials
1. Compare the two bakery products. What
Read lesson information on page 8-10 or watch
 do you think makes the 1st picture a good YouTube Video presentation on measuring
quality bakery product? ingredients accurately.
2. What do you think are the factors that
makes the bakery products failed?
https://www.youtube.com/watch?
v=ig_5zjVdZ2A&t=12s
D. Abstraction
It is important to measure ingredients accurately
Discussion on the Frequently used substitution
to get standard products and efficient us of
and equivalents
materials
● Gallon-quarts
YouTube Video presentation on measuring
● Quarts-pints
ingredients accurately.
● Pint-cups
● Cup-ounce
● Cup-tablespoon
https://www.youtube.com/watch?
● Tablespoon-teaspoon
v=ig_5zjVdZ2A&t=12s
● Pound-ounce
● Kilogram-grams
Discussion on the Frequently used substitution
and equivalents
D. Application
● Gallon-quarts
Convert the following measurement:
● Quarts-pints
● Pint-cups 11. 2 cups=_________ tablespoon
● Cup-ounce 12. 4 tablespoon=______ teaspoon
● Cup-tablespoon 13. 1.5 gallon=______ quarts
● Tablespoon-teaspoon 14. ½ cup=_______ tablespoon
● Pound-ounce 15. 2.2 kilograms=________ grams
● Kilogram-grams 16. 3 pints=______ cups
17. 2.5 quarts=____ pints
18. 2 pounds=_______ounce
E. Application 19. 3 ¼ cups=_______ teaspoon
1 pint=_____ tablespoon
Convert the following measurement:
1. 2 cups=_________ tablespoon
2. 4 tablespoon=______ teaspoon E. Evaluation
3. 1.5 gallon=______ quarts
 4. ½ cup=_______ tablespoon
5. 2.2 kilograms=________ grams
Record your video performance on the correct
6. 3 pints=______ cups
procedures in measuring ingredients accurately.
7. 2.5 quarts=____ pints
Your performance will be graded using the rubrics
8. 2 pounds=_______ounce
below.
9. 3 ¼ cups=_______ teaspoon
10. 1 pint=_____ tablespoon

F. Evaluation
Demonstrate the correct procedures in
measuring ingredients.
.

Quarter: FIRST QUARTER Grade Level: 12

Week 1: DAY 3-4
CG: Prepare and Produce Bakery Products Learning Area: BPP NCII

Day Objectives Topic/s Classroom-Based Home-Based

Activities Activities
Identify the Major ingredients in Daily routine: A. Activity 1: Ask the learners to open
different baking the link using their phone or tablet
● Prayer
ingredients used https://www.youtube.com/watch?
● Checking of attendance
in baking v=Fc0yiu_h5fk
● Reminders on classroom health
Appreciate the
3-4 protocols
importance of On a sheet of paper, list down the
●
using ingredients used in the video and
ingredients in A. Recall describe each ingredients.
baking. Using flashcards, students will give
the correct measurement based on
the abbreviations.
 B. Analysis
B. Activity
Answer the following questions:
Video presentation on baking dinner
roll. 1. Why is it important to use correct
https://www.youtube.com/watch? ingredients in baking?
v=Fc0yiu_h5fk
Let the students enumerate the
ingredients used in making dinner C. Abstraction
roll. Let them describe the ingredients
used. Read lesson on pages 11-16
C. Analysis Major ingredients in baking:
Group activity: Each group will be
given set of ingredients, let them ● Flour
describe the difference of ingredients ● Sugar
assigned to them. ● Egg
● Group 1- sugar ● Shortening
● Group 2- flour ● Leavening ingredients
● Group 3- leavening agent ● Liquid ingredients
● Group 4- shortening Minor ingredients

D. Abstraction D. Application
Read lesson on pages 11-16 Answer Self-check 1.1.2 on page 16.
Major ingredients in baking:
● Flour E. Evaluation
● Sugar
● Egg Let the students taste a pan de sal or dinner
● Shortening roll. Identify the ingredients used for each
● Leavening ingredients item. Write your answer on a sheet of paper
● Liquid ingredients
Minor ingredients

E. Application
 Give what is asked for in the following:
a. Six major ingredients in baking
b. Minor ingredients used in baking
c. Effects of sugar in baking

F. Evaluation
Let the students a bakery product.
Identify the ingredients used for each
item. Write your answer on a sheet of
paper.
Group 1- mamon
Group 2- Spanish bread
Group 3-biscuit
Group 4-ensaymada

Prepared by: Checked & Evaluated by:

GINA S. IBANEZ MARICEL A. SACRAMENTO

Master Teacher I, TVL Master Teacher II, ABM