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DLL - BPP - July 2-6, 2018

The 4-day lesson plan covers: 1) Identifying different types of cookies and mixing procedures 2) Demonstrating mixing techniques and having students practice 3) Having students prepare, shape, bake and present pretzel bread The lesson incorporates presentations, demonstrations, hands-on practice and formative assessments to help students understand baking fundamentals and independently produce bakery products.

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ZINA ARRDEE ALCANTARA
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© © All Rights Reserved
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2K views5 pages

DLL - BPP - July 2-6, 2018

The 4-day lesson plan covers: 1) Identifying different types of cookies and mixing procedures 2) Demonstrating mixing techniques and having students practice 3) Having students prepare, shape, bake and present pretzel bread The lesson incorporates presentations, demonstrations, hands-on practice and formative assessments to help students understand baking fundamentals and independently produce bakery products.

Uploaded by

ZINA ARRDEE ALCANTARA
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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School Tagudin National High School Grade Level 11 and 12

Teacher Zina Arrdee Alcantara Learning Area Bread and Pastry Production NC II
July 2-6, 2018
10:00-12:00 MW (11TVL3)
Teaching Dates and Time 10:00-12:00 TF (12GAS) Quarter First
2:00-4:00 MW (11TVL1)
2:00-4:00 TTh (11TVL2)
SESSION 1 SESSION 2 SESSION 3 SESSION 4
I. OBJECTIVES:

A. Content Standards
The learners demonstrate an understanding of the core concepts and
theories in bread and pastry production
B. Performance Standards
The learners independently demonstrate core competencies in
preparing and producing bakery products.
Bake bakery products according to techniques and appropriate conditions
(TLE_HEBP9-12PB-Ia-f-1)

1. Identify different types of 1. Prepare and present pretzel


cookies and cheese bread using
C. Learning Competencies/
Objectives
2. Differentiate the types of standard mixing and
mixing procedures used for measuring procedures.
bakery products
3. Demonstrate types of mixing
procedures used for bakery
products

II. CONTENT
Types, kinds, and classification of bakery products
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
Bread and Pastry Production
2. Learner’s Material Pages Manual
pp 25-28
3. Textbook Pages
4. Additional Materials from Learning
Resource (LR) portal
YouTube Videos, PowerPoint Baking Tools and Equipment
B. Other Learning Resources Presentation, Baking Tools and
Equipment
IV. PROCEDURES
SESSION 1 SESSION 2 SESSION 3 SESSION 4
Have a brief review about past
lessons through a quiz:
A. Reviewing previous lesson or  Accurate measurement of
presenting the new lesson ingredients
 Measurement and
equivalencies
 Let students have their mise
en place for pretzel and
Using PowerPoint presentation cheese bread.
flashed on the screen, show:  Each group will be given 20
 Video clips (from YouTube) on minutes to prepare all their
how to make different type of needed ingredients, measure
cookies. those ingredients and mix.
B. Establishing a purpose for the  Let students take note of the  After mixing all ingredients,
lesson different types of cookies. each group will be kneading
 Show different types of the dough for 8-10 minutes
cookies. until the dough is smooth and
 Let students identify the flexible.
different types of cookies and  Then, the kneaded dough will
differentiate its characteristics. be set aside for fermentation
for about 40 minutes to 1
hour.
C. Presenting examples/ instances
of the new lesson

 Have a demonstration on the


D. Discussing new concepts and
practicing new skills #1 different types of mixing
procedures.
E. Discussing new concepts and
practicing new skills #2

F. Developing mastery (Leads to


Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
 Let students have draw lots on  Each group will be shaping the
I. Evaluating learning the type of mixing procedure fermented dough and will put it
they will be demonstrating. in the baking sheet.
SESSION 1 SESSION 2 SESSION 3 SESSION 4
 The students will then be  Each group will take turns in
demonstrating their chosen baking each dough in the pre-
type of mixing procedure. heated oven (150 degree
Celsius) for about 8-12 minutes
or until the color is turned
golden brown.
J. Additional activities for
application or remediation

V. REMARKS

VI. REFLECTIONS

A. No.of learners who earned 80%


on the formative assessment

B. B. No.of learners who require


additional activities for
remediation.

C. C. Did the remedial lessons


work? No.of learners who have
caught up with the lesson.
SESSION 1 SESSION 2 SESSION 3 SESSION 4

D. D. No.of learners who continue


to require remediation

E. E. Which of my teaching
strategies worked well? Why
did these work?

F. F. What difficulties did I


encounter which my principal or
supervisor can help me solve?

G. G. What innovation or localized


materials did I use/discover
which I wish to share with other
teachers?

Prepared: Checked and Approved: Recommending Approval:


ZINA ARRDEE D. ALCANTARA RODOLFO B. LIGAWAD JR. MAXILINDA JELLY P. QUITON
Subject Teacher TVL Subject Group Head Assisstant Principal II

Approved:

JUNE C. RACCA
Principal IV

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