Republic of the Philippines

Department of Education
Region XII
Kidapawan City Division

Teacher: Jodally C. Baylosis Learning Area: Bread and Pastry Production NC II

BREAD AND PASTRY PRODUCTION NC II

Course Description: This course is designed for a Grade-11 students to develop knowledge, skills, and
attitude to perform the tasks on Bread and Pastry Production.
Content Standard: The learners demonstrate an understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes and cakes.
Performance Standard: The learners demonstrate competencies in preparing and presenting gateaux,
tortes and cakes.
Learning Competencies: Prepare sponges and cakes according to recipe specifications, techniques,
conditions and desired product characteristics
Present baked sponges and cakes according to established standards and
procedures
Learning Code: TLE_HEBP11TC-IIIa-f-7

I. Objectives
At the end of the lesson, the students will be able to:
a. Familiarize the procedures applied for moist chocolate cake;
b. Demonstrate procedures in preparing moist chocolate cake.

II. Subject Matter

Topic: PREPARE AND PRESENT MOIST CHOCOLATE CAKE

Reference: K to 12 Basic Education Curriculum Senior High School Technical–Vocational–Livelihood
Track Curriculum Guide, internet sources
Materials: LCD projector, laptop, baking ingredients, tools/ utensils and equipment, visual aids

III.Procedure
 Learner’s Activity
Teacher’s Activity

A. Preliminary Activities
1. Prayer
Dear Lord…Amen. Dear Lord…Amen.
2. Greetings
Good morning class! Good morning Ma’am.
3. Energizer
“Mary Had a Chocolate Cake”

Mary had a chocolate cake Mary had a chocolate cake

Chocolate cake, chocolate cake Chocolate cake, chocolate cake
Mary had a chocolate cake Mary had a chocolate cake
With ganache on the top. With ganache on the top.

4. Checking of attendance
Who is absent this morning? None, Ma’am.
5. Setting of classroom standards
I have here emoticons showing different behaviors
that I am expecting from you this morning.
Who can guess what the emoticons suggesting?

- Listen attentively
- Keep quiet
- Raise hand if I want to answer

6. Checking of assignments
Pass your assignments forward.
(The students pass their assignments forward.)
7. Review
What was our topic last meeting?
Our topic last meeting was all about common
ingredients used in baking, Ma’am.
What are the classifications of ingredients used in
Dry, liquid and minor ingredients
baking?

B. Lesson Proper

1. Motivation

4 Pics 1 Word Game

This game is very simple. You are given 4 pictures
which are all linked to the same word and you have
to guess the word.

B A K I N G
 IV. EVALUATION:

The students do the actual demonstration by group and evaluated using the rubrics.

I. ASSIGNMENT: RUBRICS
PERFORMANCE LEVEL
Dimension
Excellent Very Satisfactory Satisfactory Needs Improvement Points
(5 pts.) (3 pts.) (2 pts.) (1 pt.) Earned
1. Uses of tools and Uses tools and Uses tools and Uses tools and Uses tools and
equipment equipment correctly equipment correctly equipment correctly equipment incorrectly
and confidently at all and confidently most but less confidently and less confidently
times of the time sometimes most of the time
2. Application of Manifests very clear Manifests clear Manifests Manifests less
procedures understanding of the understanding of the understanding of the understanding of the
step-by-step step-by-step step-by-step step-by-step
procedure procedure but procedure but procedure seeking
sometimes seeks sometimes seeks clarification most of
clarification clarification the time
Works independently Works independently Works independently Works independently
with ease and with ease and with ease and but with assistance
confidence at all confidence most of confidence from others most of
times the time sometimes the time
3. Safety work habits Observes safety Observes safety Observes safety Not observing safety
precautions at all precautions most of precautions precautions most of
times the time sometimes the time
4. Final output Output is very Output is very Output is presentable Output is not so
presentable and taste presentable and taste and taste is little presentable and taste
exceeds the standard. meets the standard. below the standard. is not within the
standard.
5. Time Management Work completed Work completed Work completed ___ Work completed ___
ahead of time within allotted time (mins./ hours/ day) (mins./ hours/ day)
beyond beyond

TOTAL POINTS

In a ½ sheet of paper, identify atleast 5 fillings appropriate in specific cakes, the required
consistency and appropriate flavor of fillings.