DEPARTMENT OF EDUCATION

REGION V (BICOL)
SCHOOLS DIVISION OFFICE OF ALBAY

MAURARO HIGH SCHOOL

Mauraro, Guinobatan Albay

BREAD AND PASTRY PRODUCTION 11/12

RAISEPlus WEEKLY PLAN FOR BLENDED LEARNING

LEARNING TASKS
LEARNING MATERIALS/ LEARNING
DAY/TIME LEARNING
AREA REFERENCES COMPETENCIES LESSON FLOW FACE-TO-FACE HOME-BASED
COMPETENCIES
BREAD AND Technical-Vocational- Learning Outcome 1: Teacher gives pre-test on terms, ingredients, and 1. Select, measure and Learning Module for
Prepare Bakery Products
PASTRY Livelihood REVIEW tools used in baking. weigh required Grade 12 TLE- Home
TLE_HEBP9-12PB-Ia-f-1
PRODUTION Home Economics (Engage) ingredients according to Economic (Bread and
Bread and Pastry recipe or production Pastry Production
Production 1. Ask students experiences in baking. requirements. Quarter 1 Module 2.
THURSDAY DepEd Manual
11:00 - 12:00 2. Making example of baked goods with an increase 2. Use appropriate
on demand during the lockdown. equipment according to
1:00 - 2:00
3. Enumerated opportunities in the field of baking. bakery products and
ACTIVATE
4. Ask students to share baking tools they are standards operating
familiar of. procedures.
5. Students work on word hunt and multiple choice
item test.
FRIDAY 1. Actual demonstration of different tools and
11:00 - 12:00 equipment used in baking.
1:00 - 2:00 2. Students will do independent learning in
familiarizing the different baking tools.
3. Assign group to work collaboratively and to (ACTIVATE)
present their report in proper techniques in weighing - Answer pre-test on
IMMERSE and measuring ingredients, ingredient substitutions, the different tools,
and discuss the different ingredients used in ingredients and
producing bakery products. standard procedures in
4. Teacher will demonstrate first the proper producing bakery
procedures in measuring and weighing different products.
bakery ingredients then allowing students to do
after. - Students work on
SYNTHESIZE Students will be asked question to allow them word hunt and multiple
reflect on how they are going to maintain the choice item test.
standard requirements by the industry in producing
bakery products?
Reflection Question:
1. How it is important to follow the correct
procedures and industry standards in producing
bakery products?
 DEPARTMENT OF EDUCATION
REGION V (BICOL)
SCHOOLS DIVISION OFFICE OF ALBAY

MAURARO HIGH SCHOOL

Mauraro, Guinobatan Albay

BREAD AND PASTRY PRODUCTION 11/12

1. Teacher will make use of rubric in evaluating the

presentation of the assigned group.
EVALUATE
2. Teacher will give post assessment test. (Paper-
based test and demonstration)
PLUS Create a portfolio of different baking tools and
equipment and baking ingredients.

RUBRIC: (Portfolio)

 15 points - draw/pasted/printed at least 15

items with descriptions. (1 point for each item if
less than 15 items.)
 5 points - meets deadline and quality of
output. (1 point less each day beyond
submission)

(IMMERSE)

The learners will read

 DEPARTMENT OF EDUCATION
REGION V (BICOL)
SCHOOLS DIVISION OFFICE OF ALBAY

MAURARO HIGH SCHOOL

Mauraro, Guinobatan Albay

BREAD AND PASTRY PRODUCTION 11/12

the Information sheet

on the different baking
tools, ingredients, and
proper procedures in
weighing and
measuring ingredients.

(SYNTHESIZE)
- Learners will answer
the reflection
questions:
Reflection Question:
How it is important to
follow the correct
procedures and
industry standards in
producing bakery
products?

(EVALUATE)
- Learners will answer
the post assessment
test.(Test and Pen)

(PLUS)
Create a portfolio of
different baking tools
and equipment and
baking ingredients.

Prepared by: Checked: Noted:

REYGIE A. AYLEON GEMMA O. SALOMON EVELYN V. OYARDO

Subject Teacher Curriculum Chairman Principal II
 DEPARTMENT OF EDUCATION
REGION V (BICOL)
SCHOOLS DIVISION OFFICE OF ALBAY

MAURARO HIGH SCHOOL

Mauraro, Guinobatan Albay

BREAD AND PASTRY PRODUCTION 11/12

RAISEPlus WEEKLY PLAN FOR BLENDED LEARNING

LEARNING TASKS
LEARNING MATERIALS/ LEARNING
DAY/TIME LESSON LEARNING
AREA REFERENCES COMPETENCIES FACE-TO-FACE HOME-BASED
FLOW COMPETENCIES
BREAD AND Technical-Vocational- Learning Outcome 1: Motivating Game: LUCKY PICK! 1. Prepare a variety of
Prepare Bakery Products
PASTRY Livelihood - Teacher will randomly select students name. Called bakery products
TLE_HEBP9-12PB-Ia-f-1
PRODUTION Home Economics student will pick a rolled colored paper in the box according to standard
Bread and Pastry where yellow is for easy term, blue for medium, and mixing procedures/
Production red for difficult item. Each paper is printed with terms, formulation/ recipes and
DepEd Manual measurement, and enumeration question where desired product
MONDAY- REVIEW
student needs to describe, convert, and enumerate. characteristics.
THURSDAY (Engage)
Correct answers will be given points that corresponds 2. Bake bakery products
7:30 - 9:30
to the difficulty of the question. If student cannot according to techniques
answer the question, teacher will either ask or pick and appropriate
FRIDAY
again another student. conditions.
7:30 - 8:30
- Ask clarifications from students about previous 3. Select required oven
lesson. temperature to bake
- Teacher will ask students to give bakery products goods in accordance with
ACTIVATE they are familiar of and let them describe each the desired
product in terms of sensory characteristics. characteristics, standard
recipe specification.
MONDAY - IMMERSE - Assigned group who work collaboratively will present
FRIDAY their topic to be discussed. Each presenter will be
2:30 - 4:30 rated using the rubric below:
Excellent Very Good Fair Poor
(5) Good (4) (3) (2) (1)
Criteria
Instructional -
Material
(Effectivenes
s and
Creativity of
Tools used)
Delivery of
Report
(Mastery and
Confidence)
Student
Engagement
(Class
Participation)
Teacher will commend the presentation of the group.
- Teacher will give additional information and
 DEPARTMENT OF EDUCATION
REGION V (BICOL)
SCHOOLS DIVISION OFFICE OF ALBAY

MAURARO HIGH SCHOOL

Mauraro, Guinobatan Albay

BREAD AND PASTRY PRODUCTION 11/12

clarification from the lesson presented.

- Teacher will discussed the Baked Products oven
temperature and baking time. Teacher will
demonstrate to students how to covert degrees
Celsius to Fahrenheit and Fahrenheit to Celsius.
- Students will be asked question to allow them
reflect.
Reflection Question:
1. How it is important to know and be familiar with the
different classifications of bakery products?
SYNTHESIZE
2. Why do they need to be familiar with the different
mixing procedures in bakery products?
3. How important it is to learn conversion of
temperature and be familiar with the appropriate
required oven temperature and baking time?
1. Teacher will make use of rubric in evaluating the
presentation of the assigned group.
EVALUATE
2. Teacher will give post assessment test. (Paper-
based test and demonstration)
PLUS

Prepared by: Checked: Noted:

REYGIE A. AYLEON GEMMA O. SALOMON EVELYN V. OYARDO

Subject Teacher Curriculum Chairman Principal II