Republic of the Philippines

Department of Education
REGION III
SCHOOLS DIVISION OF BULACAN
SAN RAFAEL NATIONAL TRADE SCHOOL
Caingin, San Rafael, Bulacan
300773@deped.gov.ph / sanrafael_nts1988@yahoo.com
(044) 816-7789

WEEKLY HOME LEARNING PLAN

GRADE 11

Learning Area: Home Economics – BPP Week No. 3 Date Covered: Sept. 27-Oct. 1, 2021
MELCs: PREPARE AND PRODUCE BAKERY PRODUCTS

Objective: Select, measure and weigh required ingredients according to recipe or production
requirements.
DAY AND
LEARNING TASK
TIME
8:00 – 9:00  Wake up, pray, make up your bed, have a short exercise, eat breakfast,
bonding with the family and get ready for an awesome day!
9:00 – 9:30  Prepare yourself for your online or modular study session
Monday Preliminaries/Introduction

 Bread and Pastry Production is one of the specialized subjects in Home

Economics under the Technical-Vocational Livelihood (TVL) track.
 The subject will develop the skills of students in preparing and producing
bakery/pastry products, cakes and desserts.
 Core competencies of Bread and Pastry Production NC II;
 Prepare and Produce Bakery Products
 Prepare and Produce Pastry Products
 Prepare and present Gateaux, Tortes and Cakes
 Prepare and Display Petit fours
 Present Desserts
 The subject will provide module, that was designed to give you relevant
activities and meaningful opportunities for guided and independent learning.
Use the module with care. Don’t write anything on the module. Answer sheets
are provided in answering the exercises.
 Reminders: It is sincerely hoped that you will be working on the exercises in
modules by yourself. Parent/guardians and other family members are
discouraged from answering the exercises.
 In your first lesson, you will be able to learn about selecting, measuring and
weighing required ingredients according to recipe or production requirements.
Pre assessment

 Let us determine what you already know about Baking ingredients by

answering pages 8-9 of your Bread and Pastry Production Module. And you
may check how much you already know by checking the answers using the
answer key at the end of the module.
PROCEDURES

1. Review/Motivations
Before you start the lesson, try to answer first a 2 Minute baking activity found
on page 10 of your BPP module. Read and answer it carefully based on the stored
knowledge you have from your home economics class.

2. Initial Activity/Discovery
Caingin, San Rafael, Bulacan
sanrafael_nts1988@yahoo.com
(044)816-7789
 The topic that you are going to deal with are the factors that include the most
important contribution to successful baking. To start the lesson, you have to look
first for the six major and four minor ingredients, found in the “Baker’s Hunt” activity
on page 11 of your module. List them down on your answer sheet.

3. Discussion of the Topic

On pages 12-15 of your module, read and understand the major and minor
ingredients used in baking as well as the techniques in measuring baking
ingredients.

4. Enrichment Activities
To solidify your understanding of the lesson, complete the graph of major and
minor ingredients found on page 16 of your BPP module. List them down on the
answer sheet provided.

5. Generalization
To check what you have learned about baking ingredients, supply the missing
words to complete the sentences found on page 17 of BPP module. The activity
consists of two parts. A. This is what I remembered and B. I can distinguish one from
the other.

6. Application
On this part you will make a story about the different types of flour. Read and
understand the direction on page 17 of your BPP module.

7.(Post assessment)
This part will evaluate your level of mastery in achieving the learning competency.
Read and answer carefully the assessment on pages 18-19. Write the letter of the
answer on your answer sheet.

To enrich your knowledge and skills of the lesson, kindly accomplish the additional
activity found on page 19 of your BPP module.

Great effort! You have finished the first lesson!

MODE OF DELIVERY
Answer sheets and assigned outputs will be accomplished completely and placed in the envelope
to be submitted by the parent/guardians to the teacher on the scheduled day and time as
reflected on the new policies and guidelines of the school regarding the module retrieval.

Prepared by: Checked by:

CRISTINE JOY R. TALUSAN ABIGAIL A. PALMA

Teacher III Master Teacher I/Subject Group Head

Approved:

JENNET A. MANALO
School Principal III

Caingin, San Rafael, Bulacan

sanrafael_nts1988@yahoo.com
(044)816-7789
Caingin, San Rafael, Bulacan
sanrafael_nts1988@yahoo.com
(044)816-7789