LESSON PLAN IN

BREAD AND PASTRY PRODUCTIN NC II

Time: 7:30-9:30 M-TTH
Date: February 27,2023 (Monday)

Semester/Quarter: 2nd Semester/3rd Quarter

Grade & Sections: 12 - Gelidium

I. OBJECTIVES

A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives (Write the LC Code)
II. CONTENT
III. LEARNING RESOURCES
A. References
The learners prepare and present gateaux, tortes and cakes.
LO 1. Prepare Sponge and Cakes with the Code: TLE_HEBP9- 12TC-
IIIa-f-7.
 Prepare sponges and cakes according to recipe specifications, techniques
and conditions and desired product characteristics.
 Use appropriate equipment according to required bakery products and
standards.
 Cool sponges and cakes according to established standards and
procedures.
Prepare Sponge and Cakes.

1. Teacher’s Guide pages

2. Learner’s Materials pages K-12 Learning Module Bread and Pastry Production 1-3.

3. Textbook pages

4. Additional Materials from Learning

Resource (LR) portal
B. Other Learning Resources Laptop (ppt), TV, board, internet, Baking tools equipment and ingredients.
IV. PROCEDURES

Review Review the previous lesson.

Drill

Motivation Games (pinoy henyo)

Lesson Proper What are the common methods of mixing
Activity
cakes?
As a baker, give some reasons why it is
Analysis important to understand the common
methods of mixing cakes?
The teacher discusses baking guidelines and common
Abstraction
cake problems and their causes .
Application Fill in the blank.
1.When baking, read the ________ carefully to know if
you have all the ingredients and the utensils needed
 and to understand the entire procedure in baking
cakes.
2._________________ the oven to get the correct
temperature before baking. Set the oven knob at the
desired temperature.
3.When filling baking pans with the mixed batter
mixture, fill about _____________ to give allowance
for the rising.
4.Avoid opening the _______________ while baking.
5.Arrange baking pans of similar shapes inside the
oven _________________ from all sides.
Directions: Arrange chronologically the following steps in baking a
cake, placing 1 for the first step up to the final step.
_____ a. Test for doneness of the cake by using cake tester.
_____ b. Mix the batter or dough when filling pans.
Evaluation
_____ c. Read the recipe carefully to know if you have all the
ingredients and the utensils needed.
_____ d. Check all the necessary ingredients needed in baking the
cake.
Number of Students:
V. REMARKS Number of Students with Passing Scores:
Class Proficiency Level (CPL):
VI. REFLECTION
A. No. of Learners who earned 80% in the
evaluation
B. No. of Learners who require additional
activities for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who have caught up with the lesson
D. No. of Learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Prepared by: AUREA B.PONFERRADA – TEACHER 1

Inspected/Checked: TITO C. SUMALINOG, JR. EdD