LESSON PLAN IN BREAD AND PASTRY PRODUCTION
Daily School Barasanan National High School Grade Level 11
Lesson Teacher Jesha Mae L. Tandoy Learning Area TVL
Plan Teaching Date December 5, 2019 Quarter 3rd
The learner demonstrates understanding of the core concept and underlying
A.Content Standard
theories in preparing and presenting gateaux, tortes and cakes.
The learners demonstrate competencies in preparing and presenting gateaux, tortes and
B.Performance Standard
cakes.
LO 1 Prepare sponge and cakes
C. Learning Competency 1.4 Use appropriate equipment according to required pastry and bakery products
and standard operating procedures
At the end of the session the learners should be able to:
1. Identify the different baking tools and equipment;
I. OBJECTIVES 2. Differentiate the difference between tools and equipment;
3. Appreciate the importance of the different baking tools and equipment with
their uses in bread and pastry production.
Baking Tools and Equipment
II. CONTENT
TLE_HEBP9-12TC-IIIa-f-7
III. LEARNING RESOURCES
A. References
1. Textbook pages Tech-Voc Bread and Pastry Production Manual page 138-143
B. Instructional Materials PowerPoint presentation, laptop, and Manual.
IV. PROCEDURE
Preparatory Activities
1. Daily Routine
a. Prayer Let’s all stand for a prayer.
b. Greetings Everybody please take your sit. Good day everyone! How are you today?
c. Checking of
Let me check first your attendance. Please say present as I call your name.
Attendance
Last time we discussed about Temperature Use for Different Types of Cakes, Importance of
A. Reviewing previous lesson or Pre-Heating an oven and Classification of Cakes.
presenting the new lesson. Why pre-heating an oven is very important?
What are the classification of cakes?
Let’s have a game first.
B. Establishing a purpose for
This game is called identify me.
the lesson
I will show the different pictures of the tools and equipment to the students and they will
identify its name.
C. Presenting
Okay class any idea about our topic for today?
examples/instances of the new
Our topic for today is all about baking tools and equipment
lesson.
D. Discuss: Baking Tools and Equipment
(Refer to the Bread and Pastry manual page 138-143)
E. Developing Mastery (Leads
I will show to them the different pictures and they will identify whether it is tools or an
to Formative Assessment 3)
equipment.
F. Finding practical applications
of concepts and skills in daily Give me example of equipment that we usually used or found in our home.
living
G. Making generalizations and Is it essential that we will going to use the exact tools and equipment while we are cooking
abstractions about the lesson or baking? Why?
Yes, we need to use the correct tools and equipment in baking or cooking in order to bring
out the best results of bake products.
Not like in a subject mathematics that you can create your own formula or solution as long
as you come up the exact answer of the problem.
Here in baking we need to follow the correct procedures and proper measurement of an
ingredients with the use of baking tools and equipment.
What is the difference between tools and equipment?
Tools is a handheld device that aids in accomplishing a task, it can also use in cutting,
shaping and we can sanitize it. It is also called implements while equipment is a heavy thing
that we need to exert effort or help of somebody to move it in another place.
Write A if the picture is a Tool and B if it is Equipment. Write your answer in your
answer sheet.
1 2 3 4
H. Evaluating learning
5 6 7 8
9 10
Individual performance
I. Additional activities for application The learners will identify the name of the tools and equipment inside the laboratory and tell if
it is equipment or a tool.
I. REMARKS
II. REFLECTION
A. No. of learners who earned
80% on the summative
assessment
B. No. of learners who require
additional activities for
remediation.
C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?
Prepared by: Checked by:
JESHA MAE L. TANDOY CHERYL D. VILLANUEVA
SHS Teacher II, BNHS Principal II, BNHS
