Essential Topics in __________________________
1.
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Classroom Instruction Delivery Alignment Map
Grade: _________ Semester: ______
Subject Title:__________________________ No. of Hours/Semester: _______
Prerequisites (if needed): ______
Subject Description: __________________________________________________
Culminating Performance Standard: __________________________________________________
Performance Task:
G-oal
R-ole
A-udience .
S-ituation
P-roduct
S-tandards
Paragraph Form:
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Rubric:
Highest Enabling Strategy to
Performance Standards Learning Competencies Highest Thinking Skill to Assess Use in Developing the Highest
Content Thinking Skill to Assess
Content
Standards Assessment Enabling
BEYOND BEYOND Teaching
MINIMUM MINIMUM KUD KUD RBT Level Technique General
MINIMUM MINIMUM Strategy
WW QA PC Strategy
ESSENTIAL
TOPIC No.
PREPARED BY:
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Teaching Guide in Bread and Pastry
TOPIC/LESSON NAME PREPARE AND PRODUCE BAKERY PRODUCTS
The learners demonstrate an understanding of the core concepts and theories in bread and
CONTENT STANDARDS
pastry production
The learners independently demonstrate core competencies in preparing and producing
PERFORMANCE STANDARDS
bakery products
1.Select, measure and weigh required ingredients according to recipe or production
requirements
2. Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics
LEARNING COMPETENCIES 3. Use appropriate equipment according to required bakery products and standard operating
procedures
4. Bake bakery products according to techniques and appropriate conditions
5. Select required oven temperature to bake goods in accordance with the desired
characteristics, standards recipe specification
Identify the tools and equipment used in baking.
SPECIFIC LEARNING OUTCOMES Appreciate the proper baking process used in bread and pastry.
Perform basic competency in baking bakery products.
TIME ALLOTMENT 90 minutes
LESSON OUTLINE:
1. INTRODUCTION : Routinary activities: sharing time the teacher, the students will share their experience in eating bread and pastries.
2. MOTIVATION : Video presentation. Students will watch the different videos of baking in different eras.
3. INSTRUCTION/DELIVERY : Video presentation about different ways of baking from the ancient times up to modern day, PPT presentation examples of works way back then.
4. PRACTICE : Make a graphic organizer discussing difference of baking in the old ages compared to the modern era.
5. ENRICHMENT : Socratic Method of Questioning/ Situational.
6. EVALUATION : Essay – Writing an essay about the evolution of baking history now and then.
MATERIALS Laptop, Textbook, Internet Rubric Score
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RESOURCES Karol Aquino, Bread and Pastry, Edric Publishing https://www.tesda.gov.ph/Downloadables/TR%20BREAD%20AND
%20PASTRY%20PRODUCTION%20NC%20II.pdf https://www.e-tesda.gov.ph/
PROCEDURE MEETING LEARNER’S NEEDS
1. INTRODUCTION (__10__ minutes) Sharing time, the teacher, the students will share their
Routinary Activities experience on baking and their favorite bread and
Prayer pastries.
Checking of Attendance
Review of the past lessons (Food Presentation)
Setting the objectives of the lessons to the students.
The teacher will present Video Presentation, and the
2. MOTIVATION (_10__ minutes) students will watch different videos of baking in the
• Video Presentation. Students will watch the different videos of baking in the different eras. different eras
3. INSTRUCTION/DELIVERY (__45__ minutes)
• Recognize the history of baking.
• the difference of baking in the old ages compared to the modern era.
• Determine the Ancient Egyptians to Today
• Familiarize the factors that contribute to the success of baking in the old ages to the modern era
4. PRACTICE (_10__ minutes)
Make a graphic organizer discussing difference of baking in the old ages compared to the modern era.
5. ENRICHMENT (_10__ minutes)
Questions
• What is baking?
• How is baking discovered by our ancestors?
• Describe baking in the 20th century.
• Who invented baking and why?
• Where did baking originate? The assessment result is graded and recorded
6. EVALUATION (_5__ minutes)
➢ Individual Evaluation (output): Essay – Writing an essay about the evolution of baking history now and then. Rubric is
provided
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Criteria
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PREPARED BY:
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