Grade 8 TLE

Lt.
Jacob O Meimban Memorial Foundation

Eastern Visayas College, Incorporation
Brgy. Dalakit, Catarman N. Samar
LEARNING MODULE
FOR TLE 8
FIRST QUARTER
MODULE 1
BREAD AND PASTRY

PRODUCTION
BEAUTY AND NAIL CARE

SERVICES
Lt. Jacob O Meimban Memorial Foundation
HANDICRAFT
DO NOT WRITE anything in this

Module.
CONTENT STANDARDS: USE SEPARATE SHEET for your
Answer.
The learners demonstrate understanding of:

 Classifying tools and equipment in baking, nail care and handicraft according to their
uses
 Measuring and calculating of ingredient in baking
 Identifying and controlling hazard and risk in a workplace
 Principles and concept in handicraft production
PERFORMANCE STANDARDS:
The learners shall be able to:

 Demonstrate proper cleaning and sanitizing tools and equipment baking and nail
care
 Create a product in embroidery stitch, recycled product and gift wrapping.
TABLE OF CONTENTS
WEEK ACTIVITY #
TITLE OF ACTIVITY
UNIT I: BREAD AND PASTRY PRODUCTION

UNIT II: BEAUTY AND NAIL CARE SERVICES
1 Activity 1 Pick Me Up!
Activity 2 What´s Next Step?
Activity 3 Isn´t Right?
Activity 4 Give Me Equal
2 Activity 1 Where I’m belong

Activity 2 Stay Clean
Activity 3 My Nail Parts
AREA 1: HOME ECONOMICS

BREAD AND PASTRY & BEAUTY NAIL CARE SERVICES
Welcome to the area of Home Economics! This course puts together hands-on learning
experiences with real-life situations. It will give you the opportunity to learn more about
yourself so you will be able to make more informed decisions throughout your life. The
purpose of this introduction is to help you to become familiar with the course and what you
are going to learn. Did you ever try to bake? Or try to manicure? Have you ever thought
that you want to have a bake shop or salon? Do you know that home economics is one of
the most sought-after jobs abroad? Do you liked to be one of them? Are you excited to
learn? Let´s do it!
UNIT COVERAGE
Title: You’ll Learn To…

BREAD AND PASTRY PRODUCTION
 Identify baking tools and equipment
 Familiarize in table weights and measures
in baking
 List down the steps in measuring dry and
liquid ingredients
 Identify the different hazard and risk in a
workplace
BEAUTY AND NAIL CARE SERVICES

 Classify the tools and equipment
according to their uses in nail care
 List down the proper cleaning/disinfecting
of nail care tools and equipment
 Identify the nail structure and shape
WEEK 1
What to do before? (Pretest) Try to answer the following questions and see if you find it
right as you finish studying the unit. You can write your answer on a separate sheet.
Direction: Write the word of the correct answer in the space provided.
1. _________refers in cooking in dry heat, where the temperature is uniform as hot air
circulates. (Cooking, baking)
2. _________used to measure small quantities of liquid and dry ingredients. (Measuring
spoons, measuring cups)
3. _________ are the primary tools that are needed for start in baking. (Convenience, basics)
4. _________the process of calculating the specified amount of every ingredient.
(Fermentation, weighing)
5. _________these are the hazard brought about by unhealthy working conditions.
(Biological, physical)
6. _________used to remove dead cuticle tissue from the nail plate. (Nail clipper, wooden
pusher)
7. A _________used for soaking the client feet with warm water. (Foot bath machine, Paraffin
bath machine)
8. A _________ part of the cuticle or scarf skin located under the free edge. (Lunula,
hyponychium)
9. __________one of the needlecrafts which uses a needle and a thread or yarn. (Skein,
embroidery)
10. __________the process of enclosing a gift in any type of material used as wrapper. (Gift
wrapping, food packaging)
WEEK 1 (EXPLORE)
Let´s start this module by applying your prior knowledge about baking and nail care on
how to demonstrate in a real-life situation. As you go through in this lesson, you may ask
this question;
 How can I classify the tools and equipment in the different areas?
 What is the importance of proper cleaning and disinfecting of tools and equipment?
 How can I get the right measurement of ingredients? What skills will I acquire?
CHECK YOUR UNDERSTANDING
Exercise A: COMPLETE ME
Direction: Complete the word in the box given below. Once you get the right word, find its meaning.
B K I G
M E S R E E T
D S I N F C T I G
A I L R E
E U P M E T
Exercise B: Agree and Disagree

Direction: Put a check (√) mark under the column Agree if you know the topic, if not, put a
check under column Disagree. Do not answer the “After” column. Note: You will also use
this at the end of the lesson to answer the column AFTER.
Before STATEMENT After

Agree Disagree Insight

Tools and equipment in baking and nail
care perform different functions or uses.
Accuracy in measurement produces good
quality products.
Cleaning and sanitizing tools and
equipment should be done regularly
Occupational health and safety observe
the maintenance of well-being of workers
in a workplace
WEEK 1 (FIRM-UP)
In this week you will be able to:
 Identify baking tools and equipment
 Familiarize with the table of weights and measures in baking  Cite the steps in
cleaning tools and equipment  List down the steps in measuring dry and liquid
ingredients accurately
Use one Whole Intermediate Paper
Check your Understanding
Learning Activities
ACTIVITY 1 Pick Me Up!
Direction: Choose ONE tool or equipment in given below. Identify its name, describe it and
its function.
NAME OF TOOL OR
DESCRIPTION USES/FUNCTION
EQUIPMENT
You did well in the first activity. Keep continue doing the task given. Are you excited for the
next activity?
ACTIVITY 2
What´s Next Step?
Direction: Write down the steps on how to clean some baking
equipment. Copy the format below.
HOW TO CLEAN THE ELECTRIC MIXER

1. ____________________________________________________________________________
2. ____________________________________________________________________________
3. ____________________________________________________________________________
4. ____________________________________________________________________________
5. ____________________________________________________________________________
ACTIVITY 3 Isn´t Right?
Direction: Write down the steps in measuring baking ingredients. Copy the format below.
Do this in your answer sheet.
STEPS IN MEASURING SOME BAKING INGREDIENTS

1. ____________________________________________________________________________
2. ____________________________________________________________________________
3. ____________________________________________________________________________
4. ____________________________________________________________________________
5. ____________________________________________________________________________
What can you say? Did you already know the steps in measuring brown sugar? Can you
apply it now? Of course, Yes, I know you are capable to do it.
You can watch the video in this link:
https://www.youtube.com/watch?v=XlV8h3LJNj4
ACTIVITY 4 Give Me Equal
Direction: Write the equivalents of the following common unit of measurement for weight
and volume. Copy and write your answer on your answer sheet.
1. 12 tablespoons = _______________________fluid ounces

2. 4 pints = _______________________________cups
3. 1500 grams = __________________________pounds
4. 500 milliliters = ________________________cups
5. 2 teaspoons = __________________________milliliter
Prepared by:
ALLAN S. IGBUHAY LPT, MACOED
LEARNING MODULE FOR MAPEH 9

FIRST QUARTER
INTRODUCING THE HISTORY OF WESTERN MUSIC
INTRODUCING THE WESTERN AND CLASSICAL ART

TRADITIONS
LIFESTYLE AND WEIGHT MANAGEMENT
LEARNING MORE ABOUT COMMUNITY AND

ENVIRONMENTAL HEALTH
DO NOT WRITE anything in this Module

USE SEPARATE SHEET for your Answer
TABLE OF CONTENTS
WEEK ACTIVITY NUMBER TITLE OF ACTIVITY
1 Activity 1 Let’s talk about History

(Music) Activity 2 Relate Me
Activity 3 Describe Me
1
(Arts) Activity 1 Use and Function
Activity 2 Influence
INTRODUCING THE HISTORY OF WESTERN MUSIC

Content Standard
 The learner demonstrates understanding of the

characteristic features of the music of Medieval, Renaissance and Baroque period.
Performance Standard
 The learner performs selected song from the

Medieval, Renaissance and Baroque period.
a. Chants
b. Madrigal
c. Excerpts from Oratorio
d. Chorale
e. Troubadour
Competencies
 Describe the historical background and cultural background of the Medieval,

Renaissance and Baroque period.
 Describe the musical elements of selected vocal and instrumental music of Medieval,
Renaissance, and Baroque period. (MU9MRB -Ib-f-5)
 Explain the different performances in each period when it comes to characteristic
features.
 Relate the Medieval, Renaissance and Baroque period to other art forms in its history
within the era. (MU9MRB - Ic-f-3)
 Improvise appropriate accompaniment to selected Western music. (MU9MRB -Ib-d-7)

 Perform music from Medieval, Renaissance and Baroque period. (MU9MRB -Ib-h-4)
Unit 1: Introducing the History of Western Music
Have you ever wondered why a song becomes the favorite of listeners and then after a
period of time is replaced by another? Consider some of the popular music genres during
the latter part of the 20th century for instance. At one point, people preferred rock and roll,
and then they explored heavy metal, and later on, chose a new wave. As people’s taste
change, so did their music preference.
The activities you will encounter in this module were designed for you to understand
the historical background and characteristic features of Western Music.
PRETEST
Direction: Fill in the blanks. Write your answer on the space provided.
1. Adam de la Halle was a famous trouvère and a history maker in the world of music
during __________ period.
2. Chants were commonly sung on _________.
3. ______________ is a piece for several voices set to a short poem, usually about love.
4. A form of unaccompanied monophonic song used by the Western Catholic Church is
called _________.
5. “Do” was proposed as a replacement for ___________?
WEEK 1 (EXPLORE)
Activity 1 Guess Who
Direction: Arrange the jumbled letters to reveal the name of the
composers below. Write the answer on your answer sheet.
NAOINOT VVIAELD JNNHAO NSEABATIS CHBA AHTSMO YOREML NNIGIOVA IGIREIPLU AD

ANAPRIELST
1. What kind of music do you think these people make?

2. If they were still alive today, and perform their music, do you think people will appreciate
them? Explain.
3. How will you differentiate their music in today’s trend?
Activity 2 Before and After

Direction: Let us see how familiar you are with the topic of this unit.
Give your insight to the question. Answer only the “Before” column.
Question
B efore the discussion

How to perform a song from
Medieval, Renaissance, and
Baroque Period effectively?
A fter the discussion
Bear in mind this question as you go along in this module.
“Music is the literature of the heart. It commences where the speech ends.”
WEEK 1 (FIRM-UP)
This part will help you understand the first three periods of Western music. The activities
will make you discuss the historical and cultural background of the Medieval, Renaissance
and Baroque period and describe selected musical performances in each period.
Use One Whole Sheet of

Paper for FIRM UP activities.
Activity 3 Let’s Talk About History

Direction: Discuss the history and culture of Medieval, Renaissance
and Baroque period using the diagram below.
Relate Me
Medieval Period Renaissance Period
Baroque Period
Direction: After
  
reading the
historical and
cultural
background of
Medieval,
Renaissance,
and Baroque
periods, connect
these pictures to
its music by
means of
Activity 4 concept and ideas portray in each artwork.
Medieval Renaissance Baroque

Activity 5 Describe Me
Direction: Read the different musical performances mentioned below.
Describe the different musical performances in terms of its musical element. Put a check in
the column designated for your answer.
Dynami
Melod
Temp
Textu
Musical
cs
re
y
performance
simple complex slow moderate fast soft loud Homo Mono- Poly-
phonic phonic
phonic
Troubadour
(Medieval
Period)
Madrigal
(Renaissance
Period)
Chorale
(Baroque
Period)
To better understand the musical elements of the different performances, try to watch these
videos.
The Master’s Chorale on Grace Community Church

Click the link here: https://www.youtube.com/watch?v=nWxM8-FA_eE
Medieval Music: Troubadour Love song

Click the link here: https://www.youtube.com/watch?v=Xk1W22yHLJQ
Hillard Enseble: Renaissance Madrigal

Click the link here: https://www.youtube.com/watch?v=DIZDxaF511I
In the beginning, chants were taught orally. However, as the number of line increased,
singers need help in remembering the outlines of the melodies. Later, the chants were
notated in the manuscript as a single melodic line without accompaniment. Neumes were
written above the words to suggest the contour of the melody. Eventually, the music staff
were created. Lute was a prominent musical instrument during the Renaissance period.
Harpsichords and organs are the keyboard instruments that are commonly used during
Baroque.
1. Among the musical performances, what do you like

most?
2. Which genre can you relate with; sacred or secular?
Process Questions: 3. Do you like to watch these kinds of musical
performances?
4. Do you think history and culture have something to do
with its music?
Prepared by:

LEARNING MODULE FOR TLE 9
FIRST QUARTER
MODULE 1
WEEK ACTIVITY # TITLE OF ACTIVITY

UNIT I: BREAD AND PASTRY PRODUCTION AND COMMERCIAL
COOKING
Activity:1a
Substitution Fill me in!
Activity: 1b
1 What is asked?
Activity: 2a
Answer me
Activity: 2b
Activity: 3
Activity: 4 Sequencing Let me know!
2
Activity: 5 Recipe writing Tell me why!
Activity: 6
Activity: 7 Classification
Activity: 8 I like appetizer
3
Activity: 9 Differentiate
Activity: 10 Identification
To do well in this lesson, you need to remember and do the following:

1. Read and follow the instructions very carefully.
2. Answer the pretest. You will write your answer on a separate sheet.
3. Perform all the activities diligently and patiently to help and guide you in
understanding the topic.
4. If there are articles included in the module which is needed for the activity, take time
to read.
5. Open and view the indicated videos for supplementary learning. You can copy the
link and watch it directly on YouTube.
6. As much as possible, always do the Transfer task on your own.
7. ALWAYS FOLLOW THE TIME SCHEDULE INDICATED IN YOUR WEEKLY HOME
LEARNING SCHEDULE.
8. God bless and enjoy learning.
General Reminders
Unit 1: Bread and Pastry

Production and Commercial
Cooking
The central goal of this unit is to show how to prepare, present, serve and store food
like bread, pastries, sandwiches and salad and other products such as petit fours,
gateaux, tortes, desserts and appetizers.
Knowledge on how to prepare and mix ingredients will have a definite influence on
the quality of the product. The process or the procedure in making product is one of the
most important concepts that needs to be learned to become successful as a baker or a
cook, learning the correct step by step procedure and the right technique in doing the
procedure is critical to the production of good quality products in accordance with
enterprise standards.
Student like you will learn the process of selecting and measuring ingredients
required in each type of product or food; using the appropriate baking and cooking tools
and equipment; setting the oven at the right temperature and handling the large cooking
equipment; packaging and serving the product properly and aesthetically; you will learn to
evaluate the standard for good quality of food or product and pinpoint the cause of failures
of those who aren’t. Always remember, practice makes
Unit Coverage
Title: You’ll Learn To…

 Identify weighing, measuring, and
substituting of ingredients.
 Classify baking tools and equipment
 List the ingredients in baking
 Explain the general guidelines and
principles in baking
BREAD AND PASTRY PRODUCTION
 Identify the characteristics of a good
pastry, bread and Pie
 Identify gateaux, tortes, petit fours
 Prepare desserts recipes
 Identify equipment in presenting and
serving baked products.
 Determine cleaning and maintaining

the kitchen premises
 Organize and prepare foods
 Receive and store kitchen supplies
COMMERCIAL COOKING
 Prepare salads and appetizers
 Prepare sandwiches.
Let us
WEEK 1
Let us determine how much you already know in this unit.
Direction: Multiple Choice. Read each statement carefully and choose the best answer.
1. Pastries consist of a (high, medium, low) proportion of fat.
2. Solid fat is better than liquid oil in pastry making because these contain (water,
moisture, steam).
3. (Steam, Air, Carbon dioxide) is the primary livener for pie crusts.
4. Good quality pastry is tender and (crispy, crusty, flaky).
5. The liquid ingredient that improves the flavor and the color of the crust is (water,
juice, milk).
6. The use of liquid in pastry should be cold so as to keep to the minimum the
(absorption, hydration, fermentation) of flour.
7. An ideal type of flour for pastry making is (cake, all-purpose, pastry) flour.
8. Overhandling of dough leads to (higher, lower, minimal) gluten development.
9. An ideal ratio of flour to shortening in pastry is (1: ¼, 1:1, 1: 1/3) cup.
10. Use (heavy, light, minimal) strokes in kneading the dough for pastry.
11. To systematize food preparation, position your needed tools and utensils
within your (location, reach, work area).
12. Large equipment like ranges, ovens, mixers, grillers, refrigerators, and
freezers should be (movable, stationary, carried over) to the location where it is
convenient for all.
13. The location of kitchen equipment is important to (save, spend) energy by
minimizing movements and steps.
14. Position equipment with respect to the flow of food through the (work centers,
preparation area, cooking area).
15. Proper use of tools and equipment is very important because there is always
danger for (cuts, burns, accidents) to happen due to carelessness and ignorance.
16. Timing is critical in food preparation to ensure the high quality of food
prepared in that food is served on time and at the right (specification, temperature,
quality).
17. Milk, cheese, butter and cream are examples of (dairy products, cold
products, frozen products).
18. Dry goods like rice, cereals, pasta, sugar, and flour are also called (primary
ingredients, staples, starches).
19. (Fruits, Dairies, Vegetables) are usually served as entrees or salads.
20. Buy high-quality but cheap fruits and vegetables when in (season,
abundance, fresh state).
WEEK 1 (EXPLORE)
Let’s begin by gathering your thoughts about baking and
cooking. As you go through the learning activities in this lesson,
bear in mind the question: “WHY DO WE NEEED TO CLEAN
AND MAINTAIN KITCHEN PREMISES?
In this week, you shall:
Determine cleaning and maintaining kitchen premises.
Let’s Begin!
Direction: consider the question: "Why do we need to clean and maintain kitchen
premises?”. Write down your prior knowledge and let us know what things you know
about baking and pastry and commercial cooking especially in cleaning and
maintaining kitchen premises. Your sentences must start with Before, I thought…
Before and
after… Before
I thought…
Now I
realized... PRIOR
KNOWLEDGE
BEFORE
AFTER
END OF EXPLORE
You gave your initial ideas on preparing,
presenting, and serving good quality
product.
BAKING AND PASTRY Let’s now find out more
PRODUCTION about baking and cooking in the next
activity.
WEEK 1 (FIRM-UP)
Your goal in this section is to learn and understand the basic
concepts and underlying theories and principles in baking and pastry
production and commercial cooking.
The basics in baking include a good knowledge of baking tools and equipment,
measurements, technique of measurement, dry and liquid ingredients, and the common
process involved in baking. For beginning student like you, mastery of the basics and
essentials before actually going into the production of baked products will ensure a good
quality product that will meet established standards and customers’ preferences.
Activity 1.A SUBSTITUTION
A. Direction: Write the substitution for the following unit of measurements and
ingredients.
1. 9.8 milliliters = ______________teaspoons

2. 1 ½ tablespoon =______________fluid ounce
3. 3 cups =________________tablespoons
4. 6.63 pounds =______________grams

5. 16 pints =______________gallons
6. 2 ½ pecks =______________quarts
7. 4 cups = _______________pints
8. 2 quarts =________________cups
9. 1 liter =_______________milliliters
10. 56.7 grams =____________ounces
11. 1 ½ dried fruits =_________cups dried fruits
12. 2 c whole milk =_________cup reconstituted nonfat dry milk plus ______t of butter or
margarine.
13. 1 oz. chocolate =_________T cocoa plus _________T fat
14. 1 c milk = __________T sifted regular nonfat dry milk plus ________minus _______T
water.
15. ½ c honey = ____________c sugar plus _________c water/liquid (i.e.,) milk or juice.
16. 15 medium eggs =__________1 cup egg (white)
17. 2 lb. nuts =___________cups, nut
18. 2 medium oranges =___________cup orange juice
19. ½ c egg white = ___________medium egg
20. ½ lb. butter = _____________cups butter
Activity 1.B FILL ME IN!
B. Direction: Classify the tools and equipment being used in baking and pastry
production. Use the table below and classify according to their usage.
BAKING PAN CUSTARD CUPSMIXING,SPATULA CAKE

MEASURING SPOONS
CUTTING,
MEASURING
OVEN TABLE KNIFE COOKING, BAKING DECORATION TOOL
WOODEN SPOON MEASURING CUPSCOOKIE
BLENDING
SHEETS SAUCERS PASTRY BLENDER KIT
MEASURING GLASS STEAMER
UTILITY TRAY COOKIE CUTER TIMER
THERMOMETER PARCHMENTPAPER DOUBLE BOILER WHISK
BEATER

WHAT IS ASKED!
Activity 2.A Direction: Read each
statement carefully and identify what is being asked.
___________1. It varies in texture from coarse to sandy, to fine and smooth.
___________2. This sugar comes from different shades of brown depending on how well it
was processed.
___________3. It does not lump or pack and blends smoothly with liquid
ingredients. ___________4. Refers to the group of flour that makes use of
root crops and legumes.
___________5. It is used as substitute for making breads, cakes and pastries.
___________6. This kind of flour has a velvety and smooth texture, it is whiter than the
other two types, and tends to hold shape when lumped together.
___________7. A substance that produces gas while mixing or heating the dough or the
batter.
___________8. The main ingredient among all other ingredients.

___________9. This is white flour in which specified amounts of nutrients are added by
required by law. ___________10. This type of flour is convenient for those who wish to
prepare product that use baking powder.
___________11. It has 12-14% gluten content.
___________12. A fat that emulsified with cultured milk
___________13. It acts as a leavener and it gives color, richness, flavors, and nutritive
value to breads and pastries.
___________14. It is not as popular as shortening since if does not have good creamy
characteristics and does not contribute much to the volume and texture of product.
___________15. This is a chemical leavening agent that is produced by mixing baking soda
and acid salt.
___________16. It makes the product tender, light and flaky.
___________17. The chemical leavening agent, which is called sodium bicarbonate or
bicarbonate of soda. ___________18. It is usually used to provide accent to the flavor.
___________19. This made by mixing 40% melted fat with from vegetable oil such as
coconut oil, peanut oil, corn oil, cottonseed oil, etc.
___________20. It is used to bring out the flavor of an otherwise bland too sweet, of too
sour taste.
___________21. It includes the water, milk or cream, and fruit juices.
___________22. A sweet crystalline, and soluble compound that comes from processing of
sugar cane and sugar beets.
___________23. It contains approximately 15% moisture.
___________24. The processed by-passing hydrogen in a tank under pressure with a nickel
catalyst.
___________25. It is called graham or entire wheat flour.

Activity 2.B ANSWER ME!
Direction: Answer what is being asked.

A. In your opinion, why is it important to be guided by the guidelines and principles in
baking. Explain.
REMEMBER
 Basics in baking include knowledge and understanding of measurements,

substitution, use of baking tools and equipment, and ingredients used in baking.
 Keep in mind the general guidelines and principles in baking as these will help in
successful baking.
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Lt.

Jacob O Meimban Memorial Foundation

BREAD AND PASTRY

BEAUTY AND NAIL CARE

DO NOT WRITE anything in this

The learners demonstrate understanding of:

The learners shall be able to:

UNIT I: BREAD AND PASTRY PRODUCTION

2 Activity 1 Where I’m belong

AREA 1: HOME ECONOMICS

BREAD AND PASTRY & BEAUTY NAIL CARE SERVICES

Title: You’ll Learn To…

BEAUTY AND NAIL CARE SERVICES

CHECK YOUR UNDERSTANDING

Exercise B: Agree and Disagree

Before STATEMENT After

Agree Disagree Insight

Use one Whole Intermediate Paper

Check your Understanding

ACTIVITY 1 Pick Me Up!

HOW TO CLEAN THE ELECTRIC MIXER

ACTIVITY 3 Isn´t Right?

STEPS IN MEASURING SOME BAKING INGREDIENTS

ACTIVITY 4 Give Me Equal

1. 12 tablespoons = _______________________fluid ounces

ALLAN S. IGBUHAY LPT, MACOED

LEARNING MODULE FOR MAPEH 9

INTRODUCING THE HISTORY OF WESTERN MUSIC

INTRODUCING THE WESTERN AND CLASSICAL ART

LIFESTYLE AND WEIGHT MANAGEMENT

LEARNING MORE ABOUT COMMUNITY AND

DO NOT WRITE anything in this Module

WEEK ACTIVITY NUMBER TITLE OF ACTIVITY

1 Activity 1 Let’s talk about History

INTRODUCING THE HISTORY OF WESTERN MUSIC

 The learner demonstrates understanding of the

 The learner performs selected song from the

 Describe the historical background and cultural background of the Medieval,

 Improvise appropriate accompaniment to selected Western music. (MU9MRB -Ib-d-7)

Unit 1: Introducing the History of Western Music

NAOINOT VVIAELD JNNHAO NSEABATIS CHBA AHTSMO YOREML NNIGIOVA IGIREIPLU AD

1. What kind of music do you think these people make?

Activity 2 Before and After

B efore the discussion

Bear in mind this question as you go along in this module.

Use One Whole Sheet of

Activity 3 Let’s Talk About History

Medieval Renaissance Baroque

The Master’s Chorale on Grace Community Church

Medieval Music: Troubadour Love song

Hillard Enseble: Renaissance Madrigal

1. Among the musical performances, what do you like

ALLAN S. IGBUHAY LPT, MACOED

LEARNING MODULE FOR TLE 9

WEEK ACTIVITY # TITLE OF ACTIVITY

To do well in this lesson, you need to remember and do the following:

Unit 1: Bread and Pastry

Title: You’ll Learn To…

 Determine cleaning and maintaining

Use one Whole Intermediate Paper