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    Gaela-Mark-Andrew-M.-Le-Bnpp-Q2 Week-4

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    Mark Andrew Manalo Gaela
    The document provides a lesson plan for a Bread and Pastry Production class focusing on preparing and producing bakery products like gateaux, tortes, and cakes. The 4-day lesson will cover the component and theories of bread and pastry production, with students demonstrating their understanding through performance assessments like arranging steps to make boiled icing. Learning resources include video links, lesson sheets, and a textbook to support their understanding of preparing various bakery items.

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    Gaela-Mark-Andrew-M.-Le-Bnpp-Q2 Week-4

    Uploaded by

    Mark Andrew Manalo Gaela
    47 views4 pages
    The document provides a lesson plan for a Bread and Pastry Production class focusing on preparing and producing bakery products like gateaux, tortes, and cakes. The 4-day lesson will cover the component and theories of bread and pastry production, with students demonstrating their understanding through performance assessments like arranging steps to make boiled icing. Learning resources include video links, lesson sheets, and a textbook to support their understanding of preparing various bakery items.

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    GAELA-MARK-ANDREW-M.-LE-BNPP-Q2 WEEK-4

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    The document provides a lesson plan for a Bread and Pastry Production class focusing on preparing and producing bakery products like gateaux, tortes, and cakes. The 4-day lesson will cover the component and theories of bread and pastry production, with students demonstrating their understanding through performance assessments like arranging steps to make boiled icing. Learning resources include video links, lesson sheets, and a textbook to support their understanding of preparing various bakery items.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    47 views4 pages

    Gaela-Mark-Andrew-M.-Le-Bnpp-Q2 Week-4

    Uploaded by

    Mark Andrew Manalo Gaela
    The document provides a lesson plan for a Bread and Pastry Production class focusing on preparing and producing bakery products like gateaux, tortes, and cakes. The 4-day lesson will cover the component and theories of bread and pastry production, with students demonstrating their understanding through performance assessments like arranging steps to make boiled icing. Learning resources include video links, lesson sheets, and a textbook to support their understanding of preparing various bakery items.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 4

    USING THE IDEA INSTRUCTIONAL PROCESS PIVOT 4A LESSON EXEMPLAR IN

    (BREAD AND PASTRY PRODUCTION NCII)


    Learning Area BREAD AND PASTRY PRODUCTION NCII
    Learning Delivery Modality Modular Distance Learning

    School CSCMINHS Grade Level 12


    LESSON Teacher MARK ANDREW M. GAELA Learning Area BNPP
    EXEMPLAR Teaching Date December 6-10, 2021 Quarter 2nd
    Week 4 No. of Days 4

    I. OBJECTIVES
    A. Content The learners demonstrate an understanding of the component and theories of bread and
    Standard pastry production.
    B. Performance The learners demonstrate an understanding of the component and theories of bread and
    Standard pastry production.
    C. Most Essential
    Learning The learners independently demonstrate core competencies in preparing and producing
    Competencies bakery products
    (MELC)
    D. Enabling
    Preparing and Producing Bakery Products.
    Competencies

    II. CONTENT
    PREPARE AND PRESENT GATEAUX, TORTES, AND CAKES
    III. LEARNING
    RESOURCES
    A. References
    a. Teacher’s
    Guide Pages
    b. Learner’s
    Lesson Activity Sheets
    Material Pages
    c. Textbook
    Pages
    d. Additional
    Materials from
    https://youtu.be/LhJMFjFxJ6k https://youtu.be/nnQrNU8ljmE
    Learning
    Resources
    B. Procedure
    A. Introduction
    B. Development

    Self Check
    Match column A with the appropriate words in column B. Choose the letter of the correct
    answer and write it on your answer sheet.

    C. Engagement

    Assessment 2. Arrange the following steps in making Boiled Icing. Use A for the first
    step, B for second and so on. Write your answer on your test yellow pad.
    ____ 1. Bring to boil over low fire until it forms into a threadlike consistency.
    ____ 2. Combine together sugar, water and syrup.
    D. Assimilation ____ 3. On a separate bowl, beat together egg whites and cream of tartar until stiff.
    ____ 4. Pour hot syrup to beaten egg whites gradually.
    ____ 5. Fills and frost a layer cake using boiled icing.
    ____ 6. Continue beating until mixture becomes stiff and fluffy.

    C. Reflection
    I learned that
    ______________________________________________________________________________
    ______________________________________________________________________________
    ______________________________________________________________________________

    Prepared by: Checked by:

    MARK ANDREW M. GAELA LAURITA P. ARCA, Ph.D.


    TEACHER II PRINCIPAL III
    Date:

    Evaluated by:

    JESSICA I. LAXAMANA
    (Signature Over Printed)
    Date:

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