A DETAILED LESSON PLAN IN (BREADAND PASTRY PRODUCTION)

l. OBJECTIVES

At the end of the lesson the students will be able to:

A. Analyze different types and uses of cleaning materials

B. Demonstrate how disinfectant use
C. Give importance in proper disinfecting the kitchen

ll. SUBJECT MATTER

TOPIC: TYPES AND USES OF CLEANING MATERIALS/DISINFECTANT

REFERENCE: Technology and livelihood education B.P.P Module

MATERIALS: Visual aids, laptop

TEACHING METHOD/STRATEGIES: Discussion, and Recitation

VALUE INTEGRATION: attentiveness and participation

III. PROCEDURE

Teacher’s Activity Student’s Activity

A. PRELIMINARY ACTIVITY

a. Greetings
- Good morning class! - .
b. Prayer
- Everybody stands up. Let’s pray first, kindly lead the
prayer (calls student)

c. Classroom management
- Before you take your seat, kindly pick those pieces
of trash under your chairs and arrange your chair
properly.

d. Checking of attendance
- Are there any absentees for today?

e. Checking of assignment
- Class, did you bring your assignment?

f. Review
 B. PRESENTATION

g. Motivation
DEVELOPMENTAL ACTIVITIES
What can you say about the picture?
It was a clean kitchen. Everything is
arranged from their designated places

(Picture of a kitchen)

Yes, everyone wants to have a clean

and organize kitchen, it’s like
everything we are cooking will be
delicious

h. Unlocking difficulties

i. Presentation of the topic

 C. DISCUSSION

D. Activity

E. Generalization

lV. EVALUATION
V. ASSIGNMENT