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Detailed Lesson Plan in Bread and Pastry Production NC Ii

This detailed lesson plan outlines a lesson on bread and pastry production for grade 11 students. [1] The objectives are for students to demonstrate understanding of core concepts and theories in bread and pastry production and competencies prescribed by TESDA. [2] The content will cover accurate measurement of ingredients, appropriate baking techniques and conditions, and temperature ranges. [3] Learning resources include references on home economics and a multimedia presentation.

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Mark John Bechayda Casilag
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5K views6 pages

Detailed Lesson Plan in Bread and Pastry Production NC Ii

This detailed lesson plan outlines a lesson on bread and pastry production for grade 11 students. [1] The objectives are for students to demonstrate understanding of core concepts and theories in bread and pastry production and competencies prescribed by TESDA. [2] The content will cover accurate measurement of ingredients, appropriate baking techniques and conditions, and temperature ranges. [3] Learning resources include references on home economics and a multimedia presentation.

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
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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 26, 2018

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. Why do we need to learn the characteristics of good
quality yeast bread?

A.2 Motivation:

The teacher will show pictures of different kinds of bread. He


will then ask his student to guess among the different breads, what
could be the most easy to prepare. After the student answers the
teacher will then expose the lesson for the day.

B. Presentation

B.1. Lesson Proper

The teacher will flash on the screen the first quick bread “Muffins”.
He will then discuss about muffins and its ingredients. Demonstrate its
method step by step.
Mixing Method for Muffins

1. All dry ingredients are sifted and blended in a bowl.

2. All liquid ingredients are mixed in a separate bowl.

3. A well is made in the center if the dry ingredients.


4. Liquid ingredients are poured in the well.

5. Mix the dry ingredients just enough to moisten the dry ingredients, not
producing a smooth batter.

V. GENERALIZATION

-Why do we need to study the characteristics of good quality of bread?

VI. APPLICATION

-What is the importance of determining the good quality characteristics of


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 MR. EDWARD BARONA JR.
TEACHER I TEACHER I/SUBJECT GROUP HEAD

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

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