WEEKLY School: STO.

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

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LEARNING Teacher: REDCHEST M. YUMOL Date/Week Week 6
PLAN
Subject: BREAD & PASTRY PRODUCTION Date: January 29, 2021

Section, Day Learning Learning

Learning Tasks Mode of Delivery
and Time Area Competency
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
N Store Pastry
TVL 11 - hand-in the output,
Products
MARX TLE_HEBP9-
 Store pastry products according to established standards and procedures answer sheets,
MONDAY 12PP-IIj-6 worksheets and
1:00 – 3:00  Select packaging appropriate for the preservation of product freshness and eating notebook of the learner
characteristics to the school based on
the date and time
scheduled.
Instructional Delivery

Use the SML (Self-Learning Modules) on Bread and Pastry Production

*As the parent enter the
Lesson 3: Store Pastry Products school strict implementation
TVL 11 -
Topics: of the minimum health
PLATO
 Shelf-life of pastry products protocols will be followed as
TUESDAY
 Standards and procedures in storing pastry products prescribed by the DOH and
7:30 – 9:30 IATF.
 Different kinds of packaging materials to be used
 Standards and procedures in packaging pastry product

Looking Back: Recall previous lesson

IDENTIFICATION: Identify what is being described in the sentences below. Write your
answer on a yellow paper.
1. It refers to the uniformity in grains and texture.
2. It is the amount of moisture present in pastry products which contribute in the moistness Teacher can
and softness of pastries. communicate to his/her
3. It refers to the form and shape of pastry products after baking. learners and do oral
4. It stimulates sense of sight and enhanced once appetite. questioning and
 assessment to the
Check Your Understanding learner.

Resticted Essay : Answer the following questions in 1-2 sentences. (5 points each)
1. Why is it important to store pastry products properly?
Store Pastry 2. What are some of the important guidelines that you should have to take into consideration
TVL 11 - Products when storing pastry products? Give at least 5.
MARX TLE_HEBP9- 3. What are the major functions of packaging?
TUESDAY 12PP-IIh-i-5
1:00 – 3:00 Activity 1. My DIY Pizza Box
Instruction: Your task is to make a box for your homemade pizza. Use the materials that
you can find at home. For easy instruction you may watch this link on You Tube.
https://www.youtube.com/watch?v=WQNEmwqCXlA&t=64s
Reminders:
Don’t forget to take a photo or video while doing this activity.
TVL 11 -
PLATO Ask for your parent or guardian’s assistance while doing this activity.
WEDNESDA Bear in mind that this task is being done in order to enhance your skills.
Y
7:30 – 9:30
Dimension Performance Level

Excellent Very Satisfactory Needs Points

(4 pts) Satisfactory (2 pts) Improvement Earned
(3pts) (1 pt)
Creativity
Application of
procedures
Safety work
habits
Completeness of
task
Time
management
POST – TEST (20 ITEM TEST)

Multiple Choices: Read and analyze the statements carefully. Choose the best answer and
write the letter only on a yellow paper.

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