SEMI-DETAILED LESSON PLAN IN PROBLEM BASED LEARNING

I. OBJECTIVES
Students must be able to do the following at the end of the lesson:
 Understand the concept of baking
 Identify the basic ingredients and alternative ingredients
 Meets the problem in baking
 Solved a problem
 Provide a solution
II. SUBJECT MATTER
A. Title: HE223 Bread and Pastry Production
B. Topic: Methods and Techniques in Baking Cakes
C. Reference: BPP Modules
III. MATERIALS
 Modules, power point presentations
 Baking tools and equipment
 Laboratory
IV. PROCEDURES
A. PREPARATION
i. Prayer
ii. Attendance
iii. Introduce yourself
iv. Introduction of the topic
B. MOTIVATION
a. State a inspirational true to life story that is related to the topic and let
them reflect
C. LESSON PROPER
i. Activity
a. Conduct a group laboratory activity. During the baking, the
teacher will give each group a problem on how they will save
the over mixed icing. In this activity, students will be able to
enhance and develop their skills in baking, and problem-solving
skills.
ii. Analysis
a. The teacher asks the students what they have observed while
doing the activity.
D. EVALUATION
i. The teacher will rate the students in how they perform the activity as a
group and on how they make solutions to the given problem.
Ratings

5 4 3 2 1
EXCELLENT ABOVE AVERAGE BELOW POOR
AVERAGE AVERAGE

E. ASSIGNEMENT
Make a cupcake using the available tools and equipment in your home.
The following questions must be answered briefly.
a. How did you deal the lack of tools and equipment?
b. How did you measured the ingredients using the alternative
tools?