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    February 27,2023-DLP-BPP NCII

    Uploaded by

    Maymay Auau
    The lesson plan outlines preparing and presenting gateaux, tortes and cakes over 3 sessions from February 27-March 1, 2023. The objectives are to prepare sponges and cakes according to specifications using proper equipment and establishing cooling procedures. The content will be preparing sponges and cakes. Learning resources include a teacher's guide, learner's materials, textbook, and baking tools/ingredients. Procedures include reviewing the previous lesson, motivation through games, discussing baking guidelines and problems, and filling in the blank with baking steps. Evaluation involves arranging baking steps chronologically and testing proficiency.

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    Download as DOCX, PDF, TXT or read online from Scribd

    February 27,2023-DLP-BPP NCII

    Uploaded by

    Maymay Auau
    49 views2 pages
    The lesson plan outlines preparing and presenting gateaux, tortes and cakes over 3 sessions from February 27-March 1, 2023. The objectives are to prepare sponges and cakes according to specifications using proper equipment and establishing cooling procedures. The content will be preparing sponges and cakes. Learning resources include a teacher's guide, learner's materials, textbook, and baking tools/ingredients. Procedures include reviewing the previous lesson, motivation through games, discussing baking guidelines and problems, and filling in the blank with baking steps. Evaluation involves arranging baking steps chronologically and testing proficiency.

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    The lesson plan outlines preparing and presenting gateaux, tortes and cakes over 3 sessions from February 27-March 1, 2023. The objectives are to prepare sponges and cakes according to specifications using proper equipment and establishing cooling procedures. The content will be preparing sponges and cakes. Learning resources include a teacher's guide, learner's materials, textbook, and baking tools/ingredients. Procedures include reviewing the previous lesson, motivation through games, discussing baking guidelines and problems, and filling in the blank with baking steps. Evaluation involves arranging baking steps chronologically and testing proficiency.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    49 views2 pages

    February 27,2023-DLP-BPP NCII

    Uploaded by

    Maymay Auau
    The lesson plan outlines preparing and presenting gateaux, tortes and cakes over 3 sessions from February 27-March 1, 2023. The objectives are to prepare sponges and cakes according to specifications using proper equipment and establishing cooling procedures. The content will be preparing sponges and cakes. Learning resources include a teacher's guide, learner's materials, textbook, and baking tools/ingredients. Procedures include reviewing the previous lesson, motivation through games, discussing baking guidelines and problems, and filling in the blank with baking steps. Evaluation involves arranging baking steps chronologically and testing proficiency.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    LESSON PLAN IN

    BREAD AND PASTRY PRODUCTIN NC II


    Time: 7:30-9:30 M-TTH
    Date: February 27,2023 (Monday)

    Semester/Quarter: 2nd Semester/3rd Quarter


    Grade & Sections: 12 - Gelidium

    I. OBJECTIVES

    A. Content Standards The learners prepare and present gateaux, tortes and cakes.
    B. Performance Standards
    LO 1. Prepare Sponge and Cakes with the Code: TLE_HEBP9- 12TC-
    IIIa-f-7.
     Prepare sponges and cakes according to recipe specifications, techniques
    C. Learning Competencies/ and conditions and desired product characteristics.
    Objectives (Write the LC Code)  Use appropriate equipment according to required bakery products and
    standards.
     Cool sponges and cakes according to established standards and
    procedures.
    II. CONTENT Prepare Sponge and Cakes.
    III. LEARNING RESOURCES
    A. References

    1. Teacher’s Guide pages

    2. Learner’s Materials pages K-12 Learning Module Bread and Pastry Production 1-3.

    3. Textbook pages

    4. Additional Materials from Learning


    Resource (LR) portal
    B. Other Learning Resources Laptop (ppt), TV, board, internet, Baking tools equipment and ingredients.
    IV. PROCEDURES

    Review Review the previous lesson.

    Drill

    Motivation Games (pinoy henyo)


    Lesson Proper What are the common methods of mixing
    Activity
    cakes?
    As a baker, give some reasons why it is
    Analysis important to understand the common
    methods of mixing cakes?
    The teacher discusses baking guidelines and common
    Abstraction
    cake problems and their causes .
    Application Fill in the blank.
    1.When baking, read the ________ carefully to know if
    you have all the ingredients and the utensils needed
    and to understand the entire procedure in baking
    cakes.
    2._________________ the oven to get the correct
    temperature before baking. Set the oven knob at the
    desired temperature.
    3.When filling baking pans with the mixed batter
    mixture, fill about _____________ to give allowance
    for the rising.
    4.Avoid opening the _______________ while baking.
    5.Arrange baking pans of similar shapes inside the
    oven _________________ from all sides.
    Directions: Arrange chronologically the following steps in baking a
    cake, placing 1 for the first step up to the final step.
    _____ a. Test for doneness of the cake by using cake tester.
    _____ b. Mix the batter or dough when filling pans.
    Evaluation
    _____ c. Read the recipe carefully to know if you have all the
    ingredients and the utensils needed.
    _____ d. Check all the necessary ingredients needed in baking the
    cake.
    Number of Students:
    V. REMARKS Number of Students with Passing Scores:
    Class Proficiency Level (CPL):
    VI. REFLECTION
    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 lesson
    D. No. of Learners who continue to require
    remediation
    E. Which of my teaching strategies worked 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: AUREA B.PONFERRADA – TEACHER 1

    Inspected/Checked: TITO C. SUMALINOG, JR. EdD

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