Republic of the Philippines

DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

School Del Carmen National High School Grade Level

DETAILED Teacher Jorjie M. Rico Learning Area TLE Bread and Pastry Production
LESSON PLAN Teaching Date and Time May 9, 2024 Quarter III

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed, and if needed,
additional lessons, exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment
I. OBJECTIVES strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives
shall be derived from the curriculum guides.

A. Content Standards The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes.
B. Performance Standards The learner demonstrate competencies in preparing and presenting gateux, tortes and cakes.
C. Learning Competencies LO 1. Prepare sponge and cakes

1.4 Use appropriate equipment according to required pastry and bakery products and standard operating procedures

TLE_HEBP912TC-IIIa-f-7

At the end of this lesson, the students should be able to:

 enumerate the different equipment and materials for sponges and cakes.(cognitive)
 appreciate the importance of having the right equipment and materials for successful baking.(affective)
 demonstrate how to handle baking equipment and materials properly.(psychomotor)
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
II. CONTENT
REQUIRED EQUIPMENT AND MATERIALS FOR SPONGE AND CAKES
III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and
manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials pages
3. Additional Materials from Laptop, Slide presentation
Learning Resources (LR) Various pastry equipment and materials (spatula, mixing bowl,rubber scraper, liquid measuring cups, measuring cups, measuring spoons, weighing scale,
portal grater, choping board, cake pan, sifter, oven, rotary egg beater, wire whisk, blender, pastry brush, baking shear)
B. Other Learning https://www.scribd.com/document/473797424/Bread-and -Pastry-Production-Module-pdf
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

Resources
MONDAY TUESDAY
IV. PROCEDURES Teacher’s Activity Students’ Activity Teacher’s Activity Students’ Activity
A. Review The teacher will begin the lesson by The student’s will go to to their
an activity. The teacher divide the groups and assemble those
class into two groups. Each group will pictures. The group that will be
finish first will be the winner.
be given a printed picture that is
already cut out related to baking
tools. Then this printed pictures must
be assemble.

B. Establishing the Purpose The teacher will clearly state the The students will listen attentively
of the lesson objectives that the students need to as the teacher states the
be achieved. objectives. They may ask questions
or clarifications related to it.
C. Presenting Example/ The teacher will provide a hands-on The students will participate,
instances of the new exploration where in the materials interact with different types of
lesson and equipment put in one place. Like baking equipment and materials.
spatula, mixing bowl,rubber scraper, The students may touch or hold the
liquid measuring cups, measuring different equipment and materials
cups, measuring spoons, weighing
scale, grater, choping board, cake
pan, sifter, oven, rotary egg beater,
wire whisk, blender,pastry brush and
baking shear,
D. Discussing New The teacher will go to the place The students will identify, touch or
Concepts/ Practicing New where the materials are placed. hold what equipment and materials
Skills #1 Begin with reading the definition, are being ask, they may go to the
discuss each uses after reading the front where the materials and
definition. The teacher will also let the equipment are placed, and it serves
Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

students identify the tools and as their participation.

equipment.

BAKING TOOLS AND EQUIPMENT

ICING SPATULA-Is used to apply

and spread icing , frosting butter and
cream.

MIXING BOWL- Is a deep hallow

dish use for mixing baking
ingredients.

RUBBER SCRAPER- Is a flat tool

use to scape any mixture and collect
every bit of the mixture out of the
bowl.

LIQUID MEASURING CUP- Is a

transparent cup with lines, called
marker lines to indicate the volume of
liquid.

MEASURING CUPS- are set of mark

cups used to measure both liquid and
dry ingredients.

MEASURING SPOONS- are set of

spoons with amount indicated in the
handle used in measuring small
amounts of ingredients.

WEIGHING SCALE- is a device use

in measuring ingredients.
Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

GRATER- is a device made in metal

with holes surrounded by sharp
edges use to grate food into small
pieces like cheese.

CHOPPING BOARD- is a tool usually

made of wood or plastic used
for cutting ingredients.

CAKE PAN- is a container used in

baking cakes.

SIFTER- is a tool use to separate

coarse particles of sugar and
flour.

CAN OPENERS- used in opening

canned ingredients like milk.

OVEN- is an enclosed compartment

used for baking.

ROTARY EGG BEATER- is a

handled device used in beating eggs,
cream and other liquid ingredients.

WIRE WHISK- is a kitchen tool in the

form of stiff, thin wire loops attach to
a handle use to blend ingredients
together.

BLENDER- is a device used in

blending or mixing ingredients
thoroughly.
Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

BAKING SHEAR- is used in cutting

parchment paper used in baking.

PASTRY BRUSH- is also known as

basing brush.

SMART SCALE- is a device used in

measuring ingredients.

REFREGERATOR AND COOLER-

are appliances used for cooling
cakes.

THERMOMETER- is a device used in

monitoring temperature of the oven.

ANGEL FOOD CAKE PAN- is a

container primarily used in baking
angel food cake.

ANGEL FOOD CAKE KNIFE- is a

tool used in cutting angel food cake.

PARCHMENT PAPER is a
waterproof and grease resistant
paper placed in the bottom of the
pan.

MIXER is a kitchen tool used for

stirring, whisking or beating.

COOLING RACK- is a layered tool

made of wires with short legs used
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

for cooling baked products.

E. Discussing New
Concepts and Practicing
New Skills #2
F. Developing Mastery The teacher will devide the class into The student will count one to four,
(Leads to Formative 4 groups for the activity. and form their groups. After that
Assessment) every group should have a
The teacher will provide 4 different representative and write the names
folded papers and each paper has a of the members in a ¼ sheet of
written different equipment and paper.
materials. The the teacher will give
instruction to the student. “after The student will listen to the
knowing the uses and functions of instruction, and they may ask
the materials and equipment that questions of clarifications related to
required in baking sponge and it.
cakes, the folded paper is has the list
materials and equipment, each group The representative of the group will
should pick one. Each group will go to the front and pick 1 folded
demonstrate where and how this paper, the folded paper that they
materials and equipment being use.’’ will be pick serves as the guide of
what materials and equipment they
The teacher will ask if to the student are going to demonstrate.
if they understand the given
instruction. Folded paper no. 1(mixing bowl,
rubber scraper, measuring cup,
measuring spoon, wire whisk)

Folded paper no. 2(weighing scale,

measuring cups, measuring spoon,
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

sifter, grater)

Folded paper no. 3(cake pan, sifter,

icing spatula, grater,can openers)

Folded paper no. 4(oven and

blender)
G. Finding practical The teacher will ask question: The student will answer
application of concepts voluntarily.
and skills in daily living “What do you think is the
impact or the importance
using the appropriate tools
materials and equipment in
baking? How are you going
to apply this in you daily
living?
H. Making generalizations The teacher will review the key The students may answer based on
and abstractions about concepts covered in the lesson. their findings. Student will
the lesson voluntarily raise their hand and
The teacher will help the students in enumerate the required materials
generalizing through asking question: and equipment in sponges and
cakes.
 What are the tools and
materials that are needed in
baking? Enumerate.

I. Evaluating learning With the same groups, the teacher The students will go to their
will give an instruction. respective groups and do the
preparation.
Direction: Each group will choose a
least 5 tools/equipment and will act
like a shopper seller/online seller, the
group will perform the proper uses to
convince the audience to buy item.
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

The teacher will present the criteria

(see the criteria in attachment 1). The students may ask questions or
Then ask clarifications to the clarifications, and once it is
students. clarified, the student will agree on
the said criteria.

After that, the group activity will

start.

J. Additional The teacher will give an assignment: The student will do the task on their
activities for application or home and follow the instruction of
remediation  What are the materials and the teacher.
equipment in baking that are
similar or can be found in
your kitchen? List the
materials and equipment and
explain it based on your own
understanding.

V. REMARKS:
VI. REFLECTIONS: Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial lessons
work? No. of learners who
have caught up with the
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies work well? Why
did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/ discover which I wish
to share with other
teachers?

Prepared by:
REGINE MAE C. PUNAY
Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

Attachment no. 1
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

Attatchment no.

CRITERIA RATING
 Republic of the Philippines
DR. EMILIO B. ESPINOSA, SR. MEMORIAL STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY
College of Education
www.debesmscat.edu.ph | Cabitan, Mandaon, Masbate

5 4 3 2 1
Speech was clear with appropriate volume and injection.
Role was played in convincing, consistent manner.
Arguments and viewpoints expressed fit role played.
Role play was well prepared and organized.
Role play captured and maintained audience interest.