WEEKLY School: STO.

TOMAS NATIONAL HIGH SCHOOL Quarter: First Semester (Quarter 2)

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LEARNING Teacher: REDCHEST M. YUMOL Date/Week Week 5
PLAN
Subject: BREAD & PASTRY PRODUCTION Date: November 2 - 6, 2020

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 Parents/guardian will hand-in the
N Decorate Pastry
TVL 11 -
Products  Prepare a variety of fillings and coating/icing, glazes and output, answer sheets, worksheets and
MARX TLE_HEBP9-12PP-IIh- decorations for pastry products according to standard recipes, notebook of the learner to the school
MONDAY i-5 enterprise standards and/or customer preferences. based on the date and time scheduled.
1:00 – 3:00  Fill and decorate pastry products, where required and
appropriate, in accordance with standard recipes and/or
enterprise standards and customer preferences.
*As the parent enter the school strict
 Finish pastry products according to desired product implementation of the minimum health
characteristics. protocols will be followed as prescribed by
the DOH and IATF.
 Present baked pastry products according to established
standards and procedures.
TVL 11 -
PLATO Instructional Delivery
TUESDAY
7:30 – 9:30 Use the SML (Self-Learning Modules) on Bread and Pastry
Production
Teacher can communicate to his/her
Lesson 2: Decorate and Pastry Products learners and do oral questioning and
assessment to the learner.
Topics:
 Variety of Frosting or Icing, Fillings and Glazes Used in
Pastries
 Accompaniments, Garnishes and Decorations for Pastries
 Standards and Principles to be follow in Decorating and
Finishing Pastry Products
 Looking Back: Recall previous lesson

Check Your Understanding

Decorate Pastry
TVL 11 - Products A. IDENTIFICATION: State in 1-2 sentences the standards and
MARX TLE_HEBP9-12PP-IIh- principles in decorating and finishing pastry products.
TUESDAY i-5
1:00 – 3:00 1. Color –

2. Appearance –

3. Consistency-

4. Moisture –
TVL 11 -
B. ENUMERATION: List down the following.
PLATO
WEDNESDAY 1. Rules for Garnishing Pastry Products (7)
7:30 – 9:30
Activity 1: My Own Version of Homemade Pizza

For this recipe, you will be need the following ingredients:

Pizza Dough (Yield: 8 inch pizza)

*1 ¼ cup all-purpose flour

* 1 tbsp. vegetable oil

* ½ cup warm water

*1 tsp. sugar

* 1 tsp. instant dry yeast

* a pinch of salt

Toppings (use any toppings that you want)

Optional
 *ham, green and red bell pepper, red onions, cheese

* Pizza Sauce or tomato sauce

For easy instruction you may watch this link on you tube,
https://www.youtube.com/watch?v=SJyG0ci9JLY

Reflective Learning
Learners will state their learnings and realization after performing the
said task.

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