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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 3
PLAN
Subject: BREAD & PASTRY PRODUCTION Date: Sept. 27 – Oct. 1, 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 Blended Learning (Online
N Prepare Bakery
TVL 11 -  Identify Types, Kinds and Classification of Bakery Products. Class/Kumustahan and Modular
MARX Products Approach) where the teacher can
 Prepare a variety of bakery products according to standard.
MONDAY TLE_HEBP9-12PB- Mixing procedures/formulation/recipes and desired product communicate to his/her learners and
7:30 – 9:30 Ia-f-1 characteristics. do oral questioning and assessment to
 Bake bakery products according to techniques and appropriate the learner.
conditions.

Instructional Delivery
Parents/guardian will hand-in the
Blended Learning (Online Class/Kumustahan and Modular Approach) output, answer sheets, worksheets and
where the teacher and the learner/s can communicate and do an oral notebook of the learner to the school
TVL 11 - questioning regarding the lesson likewise the use of SML (Self- based on the date and time scheduled.
PLATO Learning Modules) on Bread and Pastry Production for students'
TUESDAY additional information and activities to be done.
1:00 – 3:00
*As the parent enter the school strict
Lesson 2: Types, Kinds and Classification of Bakery Products implementation of the minimum health
protocols will be followed as prescribed by
the DOH and IATF.
Topic: Quick Breads and Yeast Breads
Pre-Test: Recognize Prior Learning Blended Learning (Online
Class/Kumustahan and Modular
Looking Back: Recall previous lesson Approach) where the teacher can
communicate to his/her learners and
Activity1: Venn Diagram (Compare and Contrast) do oral questioning and assessment to
Explain the similarities and difference/s of mixing methods used in
 preparing quick breads. the learner.

ACTIVITY 2: Graphic organizer

Explain the four (4) main processes in preparing yeast breads.
Prepare Bakery Parents/guardian will hand-in the
Products Activity 3: Album Making output, answer sheets, worksheets and
TVL 11 - TLE_HEBP9-12PB- Make an album of ten (10) different kinds or types of yeast bread with notebook of the learner to the school
MARX Ia-f-1 its corresponding recipes. It can be illustrated or drawn or a picture based on the date and time scheduled.
MONDAY taken from a camera of your cellphone/ gadget.
7:30 – 9:30
Check your understanding:
Classify the following bakery products (yeast bread or quick bread). *As the parent enter the school strict
Write Q if it is Quick Bread and Y if it is Yeast Bread. implementation of the minimum health
protocols will be followed as prescribed by
the DOH and IATF.
Post-test
Evaluate students’ level of understanding given a 20 item test.

TVL 11 -
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