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TOMAS NATIONAL HIGH SCHOOL Quarter: First Semester (Quarter 1)

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LEARNING Teacher: REDCHEST M. YUMOL Date/Week Week 2
PLAN
Subject: BREAD & PASTRY PRODUCTION Date: September 20-24, 2021

Section, Day Learning

Learning Competency Learning Tasks Mode of Delivery
and Time Area
6:15–6:30 Wake up, eat breakfast and get ready for the scheduled lessons.
6:30-7:30 Doing other activities before the start of the lesson. (exercising, taking a bath, changing clothes)

BREAD &
PASTRY
PRODUCTIO Specific Objectives/Activities
N Prepare and
TVL 11 - • Identify ingredients used in baking. Blended Learning (Online
MARX Produce Bakery • Proper storing and handling of baking ingredients. Class/Kumustahan and Modular
MONDAY Products • Familiarize oneself with the table of weights and measures. Approach) where the teacher can
7:30 – 9:30 TLE_HEBP9-12PB- • Apply basic mathematical operations in calculating weights and communicate to his/her learners and
Ia-f-1 measures. do oral questioning and assessment to
the learner.

Instructional Delivery

Blended Learning (Online Class/Kumustahan and Modular Approach) Parents/guardian will hand-in the
where the teacher and the learner/s can communicate and do an oral output, answer sheets, worksheets and
TVL 11 - questioning regarding the lesson likewise the use of SML (Self- notebook of the learner to the school
PLATO Learning Modules) on Bread and Pastry Production for students' based on the date and time scheduled.
TUESDAY additional information and activities to be done.
1:00 – 3:00
Lesson 1: Prepare and Produce Bakery Products
Topic: Baking ingredients and its substitution *As the parent enter the school strict
implementation of the minimum health
Pre-Test: Recognize Prior Learning protocols will be followed as prescribed by
the DOH and IATF.
Activity1: Picture Analysis and State Its Function
Questions are as follows:
1. What particular ingredients are shown? Blended Learning (Online
2. What is the function of the ingredient shown in baking? Class/Kumustahan and Modular
Approach) where the teacher can
 ACTIVITY 2: Substitution communicate to his/her learners and
Using the available ingredients inside your house, create at least 3 do oral questioning and assessment to
substitution ingredients we used in baking. Ask for assistance with the learner.
your parent/guardian. Take a picture, label it.
Prepare Bakery
Products Activity 3: Convert °F to °C vis a vis Parents/guardian will hand-in the
TVL 11 - TLE_HEBP9-12PB- Direction: Use the formula below in converting degrees Fahrenheit to output, answer sheets, worksheets and
MARX Ia-f-1 degrees Centigrade and degrees centigrade to degrees Fahrenheit. notebook of the learner to the school
MONDAY Show your computation. based on the date and time scheduled.
7:30 – 9:30 1. 100 °C to °F
2. 428 °F to°C
*As the parent enter the school strict
Check your understanding: Analogy implementation of the minimum health
Convert the given measurement as to what is asked. protocols will be followed as prescribed by
the DOH and IATF.
1. 1cup = _________ T

Post-test
TVL 11 - Evaluate students’ level of understanding given a 30 item test.
PLATO
TUESDAY .
1 ;00 – 3:00

Prepared by: Checked by: Noted by:

REDCHEST M. YUMOL, LPT ADOR P. LAYUG ERNESTO D. CHUA, JR.

SHS Teacher II SHS Focal Person Principal III