LESSON PLAN IN

BREAD AND PASTRY PRODUCTIN NC II

Time: 7:30-9:30 M-TTH
Date: February 20,2023 (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
Why do we have to measure ingredients accurately when baking?
What are the common methods of portion control? Explain your answers.
Review
What are the major ingredients and minor ingredients in cake baking?
Why is it necessary to pre-heat the oven before baking?
Drill
Identify the following pictures below.

Motivation

Lesson Proper Activity The teacher will divide the class into 3 groups. Each
group will be given the task to research and present
facts about each type of bakery product focusing on
the brief history, basic procedures and techniques in
preparation and baking of the assigned product and
popular varieties or recipes in other countries. Each
 group shall be given a maximum of 15 minutes to do
their creative presentation in front of the class. Before
the teacher gives his/her feedback or evaluation after
the group’s presentation, he/she will randomly call
another group to give their own feedback/evaluation of
the presentation of the previous group.
Before the teacher gives his/her feedback or evaluation
after the group’s presentation, he/she will randomly call
Analysis
another group to give their own feedback/evaluation of
the presentation of the previous group.
The teacher discusses baking tools and equipment in
Abstraction
cake preparation and classification of cakes.
1. Enumerate the baking tools and equipment
available at your respective kitchen at home.
Application
2. Draw at least 20 baking tools and equipment. Use
short bond paper size.
Write the classification of cake’s example in each numbered
circle. Use separate for sheet for your answer.

Evaluation

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