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Bread and Pastry Production Lesson Plan

This detailed lesson plan outlines a lesson on bread and pastry production for grade 11 students. The objectives are for students to demonstrate understanding of core concepts in bread making and independently demonstrate competencies prescribed by TESDA. Students will learn to bake bakery products according to techniques and conditions. The content will cover accurate ingredient measurements, baking techniques, conditions, and standards. Students will be evaluated through a game to test their understanding of principles for making good quality yeast bread.

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Mark John Bechayda Casilag
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230 views4 pages

Bread and Pastry Production Lesson Plan

This detailed lesson plan outlines a lesson on bread and pastry production for grade 11 students. The objectives are for students to demonstrate understanding of core concepts in bread making and independently demonstrate competencies prescribed by TESDA. Students will learn to bake bakery products according to techniques and conditions. The content will cover accurate ingredient measurements, baking techniques, conditions, and standards. Students will be evaluated through a game to test their understanding of principles for making good quality yeast bread.

Uploaded by

Mark John Bechayda Casilag
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Teacher : MARK JOHN B. CASILAG


Grade Level : Grade 11
Learning Area : BREAD AND PATRY PRODUCTION NC II
Quarter : I
Date : June 20, 2019

I. OBJECTIVES:

The learners demonstrate understanding of the core concepts and


theories in bread and pastry production.

A. Performance Standards:

The learners independently demonstrate competencies in Bread


and Pastry Production as prescribed in the TESDA Training Regulation.

B. Learning Competency:

LO 1.0. Prepare bakery products

C. Specific Objectives:

1.4 Bake bakery products according to techniques and


appropriate conditions.

CODE: TLE_HEBP9-12PB-Ia-f-1

II. CONTENT:

- Accurate measurements of ingredients.


- Baking techniques, appropriate conditions and enterprise
requirements and standards.
- Temperature ranges in bakery products.
III. LEARNING RESOURCES:

A. References:
1. K to 12 Home Economics – Food and Beverage Services (NC II)
Curriculum Guide May 2016

B. Other Instructional Resources:


1. Multimedia/video presentation

IV. PROCEDURES:

A. Pre-Activity
Prayer
Energizer
Checking of Attendance

A.1. Review

1. What have you learned yesterday?


2. What are the methods used in mixing dough?
3. What are the steps in straight dough method?

A.2 Motivation:

The teacher will show to the students the pictures of different


bread that are displayed and arranged perfectly that is intended to
attract consumers. Then different pictures of yeast bread that has
bad characteristics inside. Then that is the time to reveal the topic
for the day.

B. Presentation

B.1. Lesson Proper

The teacher will flash on screen the Principles in Making Good


Quality Yeast Bread and explain each one to the students.

V. GENERALIZATION

1. Why do we need to learn the principles in making good quality yeast


bread?
VI. APPLICATION

What is the importance of principles in making good quality yeast bread?

VII. EVALUATION

Activity

Play the Fish-A Word game. Using a magnetic fish rod, each
student will fish one principle written in a slip of paper with w paper clip
attached to it. The student will read the principle aloud and explain it on
his/her own understanding. Then he/she will call on another student to do
the same.

The student will be graded according to the following rubrics.

Principle Making Good Quality


Yeast Bread
Correctness (50 %)

Mastery (30%)

Clarity of Explanation (20%)

Total (100%)

VIII. REFLECTION

92 % of the students performed well in the activity and attained the set
objectives. The students were able to understand, internalize and apply the
Techniques in measuring ingredients.
The student who was not able to perform the activity will undergo a peer
teaching and will be evaluated by the teacher afterwards.
IX. REMARK

20 out of 23 students performed well in this lesson. Two student was not
able to perform because he is absent.

Prepared by: Checked by:


MR. MARK JOHN B. CASILAG MRS. AIDA A. BESANTE
TEACHER I TEACHER III/SUBJECT GROUP HEAD

Noted by:
TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL

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