Date: ____________________________

Time/Time Frame: ___________________

Lesson Plan in
Bread and Pastry Production NCII

I. OBJECTIVES: At the end of the lesson the students are expected to

1.give the baking techniques used in different bakery products.
2.explain the baking techniques in different bakery products.
3. value the importance of baking techniques in producing quality
baked products.

II.SUBJECT MATTER
Area: Home Economics (Bread and Pastry Production)
Topic: Baking Techniques
Code: TLE_HEBP9-12PB-Ia-f-1
References: Online Resource,Books
Instructional Materials: Laptop ,DLP,Hand outs, Lesson Plan

III. LESSON DEVELOPMENT/PRESENTATION

A. PRELIMINARY ACTIVITIES
Prayer
Greetings
Review: CABBAGE RELAY
Review Questions:
1.Give one standard operating procedures in mixing bakery products?
2.Why do we need to follow this standards?

Motivation:
Four Pic’s One Word
The teacher will flash 4 pictures and below these pictures are scrambled
letters which will be arranged by the group in order to form 1 word that will
represent the pictures. Groups are given a slate board to write their answer.The
group who raise first the correct answer on the slate board will earn 5 points.

B. LESSON PROPER
1.Activity
Divide the class into 5 groups.Each group will be given a task card.
Group 1 - Rubbing In
2- Creaming
3- Melting
4. Kneading
5. Folding
 Rubrics
5 4 3 2 1
Very -well Moderately Least explained Not No actively
explained the explained the the assign task clearly output done
assign task assign task explained
the assign
task

2.Analysis
1.What are the different baking techniques?
2.Why technique in baking is important in producing bakery products?
3. Among the baking techniques,What is the easiest technique for
you?Why?
3.Abstraction:
Video Presentation ( Presentation on different Baking Techniques in
the different baking products.)
4. Application:
Explain the different Baking Techniques in the bakery products.

Rubrics
5 4 3 2 1
Very -well Moderately Least explained Not No actively
explained the explained the the assign task clearly output done
assign task assign task explained
the assign
task

IV. ASSESSMENT /EVALUATION

Discuss the following questions
1. What are the different baking techniques?
2. How this baking techniques help in producing a good quality bake
products?
3. Why do we need to follow the correct baking techniques in baking bakery
products?

V.ASSIGNMENT
Research other baking techniques in baking bakery products.
Date: ____________________________
Time/Time Frame: ___________________

Lesson Plan in
Bread and Pastry Production NCII

I. OBJECTIVES: At the end of the lesson the students are expected to:
1.Name different tools/equipment needed in performing the baking
techniques.
2. demonstrate the baking techniques.
3. appreciate the importance of tools and equipment in baking
techniques in producing quality baked products.

II.SUBJECT MATTER
Area: Home Economics (Bread and Pastry Production)
Topic: Baking Techniques
Code: TLE_HEBP9-12PB-Ia-f-1
References: Online Resource,Books
Instructional Materials: Laptop ,DLP,Hand outs, Lesson Plan

III. LESSON DEVELOPMENT/PRESENTATION

B. PRELIMINARY ACTIVITIES
Prayer
Greetings
Review: Q and A
Review Question:
1.What is baking technique?
2.Why do we need to follow this technique?Is this important?

Motivation:
Group the students into 4 groups. Let one student from the group to pick one
question inside the fish bowl for them to answer.

B. LESSON PROPER

1.Activity

In the same group the students are given task to find the tools/ equipment
used or needed in performing the baking techniques.

Rubrics
5 4 3 2 1

8-10 tools/ 6-7 tools/ 4-5 tools/ 3 below No tools/

Equipment equipment equipment tools/ equipment
found found found equipment found
found
 2.Analysis
1.What are the tools and equipment used in performing the baking
techniques?
2. Do you think we can perform the baking techniques without
tools/equipment? Why?
3. Do you know how to use the tools/equipment? How?

3.Abstraction:
1. What is the procedure in Rubbing -In techniques?
2. What is your favorite techniques and why?
3.How do this kind of technique affect your baked products if not
properly execute?

4. Application:
Demonstration on the different baking techniques.

Rubrics
5 4 3 2 1
Very -well Moderately Least Not No actively
demonstrated demostrated demonstrated clearly output done
the assign task the assign the assign task demonstra
task ted the
assign
task

IV. ASSESSMENT /EVALUATION

Individual Actual Demonstration ( with Rubrics)

V.ASSIGNMENT
Practice at home other baking techniques.
Date: ____________________________
Time/Time Frame: ___________________

Lesson Plan in
Bread and Pastry Production NCII

I. OBJECTIVES: At the end of the lesson the students are expected to:
1.discuss the appropriate condition in producing bakery products.
2.Write your own concept about appropriate condition in producing
bakery products.
3.Recognize the importance of knowing the appropriate condition in
producing bakery products.

II.SUBJECT MATTER
Area: Home Economics (Bread and Pastry Production)
Topic: Appropriate Condition of Bakery Products
Code: TLE_HEBP9-12PB-Ia-f-1
References: Online Resource,Books
Instructional Materials: Laptop ,DLP,Hand outs, Lesson Plan

III. LESSON DEVELOPMENT/PRESENTATION

C. PRELIMINARY ACTIVITIES
Prayer
Greetings
Review: HARVESTING

Review Questions:

1.What are the different baking techniques in bakery products?

2.In rubbing in techniques, Why do we need to lift the mixture up as
you rub it in?
3. What you should do ensure that fat has softened to room temperature
before you start combining the ingredients?

Motivation - PICTURE ANALYSIS

Give atleast three words that will describe the picture.

B. LESSON PROPER
 1. Activity - BUBBLE MAP
Group the class into three let each group fill up the bubble map by
giving the words related to the word inside the center bubble.

Baking scaling
panning

2. Analysis
1.What word that best describe scaling?
2.In baking, what are appropriate condition that we need to consider?
3.Why do we need to consider this condition?is this important?

3.Abstraction: BRAIN STORMING (Group Discussion)

4. Application:
Complete the statement

The appropriate condition in baking are ______________________

___________________________________________________________
___________________________________________________________.

Rubrics
5 4 3 2 1
Very -well Moderately Least explained Not No actively
explained explained clearly output done
explained

IV. ASSESSMENT /EVALUATION

Discuss the following questions:
1.What is the difference between scaling and panning?
2. Why do we need to consider the appropriate condition in baking products?
3.How do panning affects the quality of the baked products?

V.ASSIGNMENT
Interview bakers in your community about baking techniques and appropriate
condition used/practiced in their respective establishment.
Date: ____________________________
Time/Time Frame: ___________________

Lesson Plan in
Bread and Pastry Production NCII

I. OBJECTIVES: At the end of the lesson the students are expected to

1.discuss enterprise requirements and standards in bakery products.
2.write own concept on enterprise requirements and standards in
bakery products.
3.value the importance of enterprise requirements and standards in
bakery products

II.SUBJECT MATTER
Area: Home Economics (Bread and Pastry Production)
Topic: Enterprise Requirements and Standards Bakery Products
Code: TLE_HEBP9-12PB-Ia-f-1
References: Online Resource,Books
Instructional Materials: Laptop ,DLP,Hand outs, Lesson Plan

III. LESSON DEVELOPMENT/PRESENTATION

A.PRELIMINARY ACTIVITIES
Prayer
Greetings
Review: PASS THE CHALK
Review Questions:
1.Defferentiate scaling and panning.
2.What is the importance of considering the appropriate conditions
in baking?
Motivation:

SCRAMBLED WORDS
Arrange the scramble words according to the pictures presented.

EXTRTUE HTOUM EEFL

ANCEAERAPP ISTOMERU

B. LESSON PROPER

1.Activity
 Divide the class into 4 groups.Each group will be given envelope with
strips of words inside for them to be classify according to the enterprise
requirements and standards in baked products.

Appearance Tenderness Texture Flavor

2.Analysis
1.What are the enterprise requirements and standards in baked products?
2. How well you classify the good quality baked products?
3.Why do we need to set standards in baked products?

3. Abstraction
State what the word means..
1.Scale to correct weight
2. Color
3.Consistency
4.Mouth feel
5.Texture
6. Appearance
7.Flavor
8.Tenderness

4. Application
Continue the statement.

Enterprise requirements and standards are important because ___________

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________.

IV. ASSESSMENT/EVALUATION
Answer the following:
1. How will you determine if the baked product mets the enterprise requirements and
standards?
2. Why do we follow the enterprise requirements and standards in baked products?

V. ASSIGNMENT
Give the enterprise requirements and standarts in baking the following:
1. Pandesal
2. Ensaymada
3. Cinnamon Roll
Date: __________
Time/Time Frame: __________

Lesson Plan in
Bread and Pastry Production NCII

I. Objectives
At the end of the period the students are expected to:
1. Produce dinner roles following proper baking techniques and standard procedures.
2. Demonstrate the knowledge and application of mis-en-place, CLAYGO and FIFO in the work
area.
3. Show awareness of the importance of proper ingredient measuring and proper washing of tools
and equipment’s.

II. Subject Matter

Topic: Performance Task for the suggested project: Dinner Roll
Code: TLE_HEBP9-12PB-Ia-f-1
References: Online Resources
Materials: Baking tools and equipments and baking ingredients

III. Lesson Development/Presentation

A.
a) Prayer
b) Greetings
c) Review “Picture Prompt”
Instructions: Analyze the images beng presented then write your answer on the whiteboard.
You will answer by row but wll be assessed individuallly.
1. Breads
2. Knead/kneading
3. Yeast
4. Flour
5. Clean and dry kitchen
6. Cookie sheet
7. Hairnet
8. CLAYGO
9. FIFO
10. Well-ventilated
d) Motivation
Asking questions:
1. On your way to school, what establichments did you see?
2. Have you ever entered a bakery? What baked goods do you see?
3. How do you think baked goods are prepared and made?
4. Who among you have baked dinner roll? How did you make it?
B.
Activity
Instructions (Time alloted: 15 minutes)
1. From the list I have given do he following:
a) Measure and weigh the ingredients you will be using.
b) Wash and wipe the tools and equipments you will need.
Analysis
HOTS questions:
1. When should we wash and wipe baking tools and equipments?
2. How are wet and dry ingredients measured?
3. Why is it important to measure and weigh specific ingredients?
Abstraction
The teacher will now discuss the ingredients and the procedures for making dinner rolls
breify for 10 minutes.
Application
The students will perform their laboratory activity within 1 hour given the holistic
rubric below.
Criteria 5 10 15 20
(poor) (average) (good) (excellent)
Taste
Aroma
Aesthetic Quality
CLAYGO and FIFO
Mis-en-place
Total
 100
Legend: 20 - the product was presented with 100% accuracy.
15 - The product was presented satisfactorily but some industry
standards were not evident.
10 - The product was presented satisfactorily but almost all the
industry standards were not met.
5 - criteria was NOT met

IV. Assessment and Evaluation

Criteria 5 10 15 20
(poor) (average) (good) (excellent)
Taste √
Aroma √
Aesthetic Quality √
CLAYGO and FIFO √
Mis-en-place √
Total 100
100
“Harvesting”
What have you learned today?

V. Assignment
NONE

Date: __________
Time/Time Frame: __________

Lesson Plan in
Bread and Pastry Production NCII

I. Objectives
At the end of the period the students are expected to:
1. Produce pan de sal, cinnamon roll, ensaymada, and pan de coco following proper
baking techniques and standard procedures.
2. Demonstrate the knowledge and application of mis-en-place, CLAYGO and FIFO in the
work area.
3. Show awareness of the importance of proper ingredient measuring and proper washing of
tools and equipment’s.

II. Subject Matter

Topic: Performance Task for the suggested project: pan de sal, cinnamon roll,
ensaymada, and pan de coco
Code: TLE_HEBP9-12PB-Ia-f-1
References: Online Resources
Materials: Baking tools and equipments and baking ingredients

III. Lesson Development/Presentation

A.
d) Prayer
e) Greetings
f) Review “Total Physical Response (TPR)”
Instructions: “Stand up” if your answer is TRUE and “Sit down” is your answer is false.
1. CLAYGO means Clean as you go.
2. FIFO means First in first out.
3. The batter for dinner rolls DO NOT require kneading.
4. Sugar is food for the yeast.
5. The process of fermatation is one of the procedures for dinner rolls.
d) Motivation
Asking questions:
1. Can one dough recipe be used to make many flavors and kinds of baked goods?
2. How can we create the same product of different flavors/toppings or fillings?
B.
Activity
Giving of instructions for the preparation of mis-en-place and ingredients by group.
(Time alloted: 15 minutes)
Analysis
HOTS questions:
1. Why is it important to properly follow instructions?
2. How are the ingredients measured/weighed and segregated from each other?
Abstraction
The teacher will now discuss the ingredients and the procedures for making pan de sal,
cinnamon roll, ensaymada, and pan de coco breify for 10 minutes.
Application
The students will perform their laboratory activity within 1 hour given the holistic
rubric below.
Criteria 5 10 15 20
(poor) (average) (good) (excellent)
Taste
Aroma
Aesthetic Quality
CLAYGO and FIFO
Mis-en-place
Total
100
Legend: 20 - the product was presented with 100% accuracy.
15 - The product was presented satisfactorily but some industry
standards were not evident.
10 - The product was presented satisfactorily but almost all the
industry standards were not met.
5 - criteria was NOT met

IV. Assessment and Evaluation

Criteria 5 10 15 20
(poor) (average) (good) (excellent)
Taste √
Aroma √
Aesthetic Quality √
CLAYGO and FIFO √
Mis-en-place √
Total 100
 100
“Harvesting”
What have you learned today?

V. Assignment
NONE