Instructional Plan [iPlan]

[With inclusion of the provision of DepEd Order No. 8, s. 2015]

Learning Area: Bread and Pastry Production Grade Level: 11

iPlan No.: 1 Quarter: 1 Duration: 2 hours
Learning Prepare Pastry Products Code:
Competency/ies: TLE_HEBP9-12PP-IIa-g-4
[Taken from the
Curriculum Guide]
Key Concepts/ Prepare variety of pastry products according to standard mixing procedures/formulation/recipes
Understandings and desired products characteristic.
to be Developed
Learning Adapted Cognitive Process Dimensions
Objectives Knowledge Remembering The learner can recall
The factor or condition information and retrieve
relevant knowledge from Recognize different pastry products.
of knowing something
with familiarity gained long-term memory:
through experience or identify, retrieve,
association recognize, duplicate, list,
memorize, repeat,
describe, reproduce
Understanding The learner can construct Classify the different pastry product.
meaning from oral, written
and graphic messages:
interpret, exemplify,
classify, summarize, infer,
compare, explain,
paraphrase, discuss
Skills Applying The learner can use Demonstrate the standard mixing
The ability and capacity information to undertake a
procedure in familiar procedures in preparing pastry products.
acquired through
deliberate, systematic, situations or in a way:
and sustained effort to execute, implement,
smoothly and demonstrate, dramatize,
adaptively carryout interpret, solve, use,
complex activities or.. illustrate, convert,
the ability, coming from discover
one’s knowledge, Analyzing The learner can distinguish
practice, aptitude, etc., between parts and
to do something determine how they relate
to one another, and the
overall structure and
purpose: differentiate,
distinguish, compare,
contrast, organize,
outline, attribute,
deconstruct
Evaluating The learner can make
judgments and justify
decisions: coordinate,
measure, detect, defend,
judge, argue, debate,
describe, critique,
appraise, evaluate
Creating The learner can put Produce pastry product –EGG TART
elements together to form
a functional whole, create
a new product or point of
view: generate,
hypothesize, plan, design,
develop, produce,
construct, formulate,
assemble, devise
 Attitude A settled way of thinking or feeling about Work completely with in the group
someone or something, typically one that following standard procedures in mixing.
is reflected in a person’s behavior:
Values [RA 849]
 A learner principles or Maka-Diyos
standards of
Maka-tao Good relationship towards group mates.
behavior; one’s
judgment of what is Makakalikasan Care of the environment
important in life.
.
 Go beyond learner’s
life on earth, include Makabansa
more than wealth
jjjand fame and
would affect the
eternal destiny of
millions
Resources Listing of all resources Pastry ingredients, tools and equipment, IMs, Video presentation.
needed
Needed
METHODOLOGY
Introductory Activity Taste Factor
This part introduces the lesson content. Although The teacher will give a piece of bread and a sample pastry product.
at times optional, it is usually included to serve as
a warm-up activity to give the learners zest for the The teacher will let the student distinguish quality by tasting the products.
incoming lesson and an idea about what it to The teacher will ask the question:
follow. One principle in learning is that learning What do you think how this products being made.
occurs when it is conducted in a pleasurable and
comfortable atmosphere.

Activity
This is an interactive strategy to elicit learner’s The teacher will post a picture on the board/ present a video let the students
prior learning experience. It serves as springboard
for new learning. It illustrates the principle that observe.
learning starts where the learners are. Carefully
structured activities such as individual or group
assessment, dyadic or triadic interactions, puzzles,
simulations or role-play, cybernetics exercise,
gallery walk and the like may be created. Clear
instructions should be considered in this part of
the lesson.
Analysis
Essential questions are included to serve as a From the pictures the teacher will ask the following questions:
guide for the teacher in clarifying key
understandings about the topic at hand. Critical What is shown in the picture?
points are organized to structure the discussion Who among you here have eaten those kinds of food?
allowing the learners to maximize instructions and Do you know how to prepare that kind of food?
sharing of ideas and opinions about expected
issues. Affective questions are included to elicit the
feelings of the learners about the activity or the
topic. The last questions or points taken should
lead the learners to understand the new concepts
or skills that are to be presented in the next part of
the lesson.
Abstraction Kindly read Information Sheet 2.2.1
This outlines the key concepts, important skills Base on your reading from the information sheet,
that should be enhanced, and the proper attitude
that should be emphasized. This is organized as a What are the different ingredients, tools and equipment needed in preparing
lecturette that summarizes the learning pastry products?
emphasized from the activity, analysis and new What are the mixing procedures in preparing pastry product?
inputs in this part of the lesson.

Give the ingredients in preparing pastry products.

Application
This part is structured to ensure the commitment
of the learners to do something to apply their new
learning in their own environment.
Video presentation on making egg tart.
Bake pastry product ( egg tart)
Please be guided with the rubrics in preparing egg tart.
 Assessment
For the Teacher to: The teacher will check the doneness of the baked pastry products based on
1. Assesses whether learning objectives have
been met for a specified duration the rubric/(Criteria for assessment) Feed backing.
2. Remediate and/or enrich with appropriate
strategies as needed
3. Evaluate whether learning intentions and
success criteria have been met

[Reminder: Formative Assessment may be given

before, during or after the lesson.]

Assignment Reinforcing/ Research video of other recipes in preparing pastry products.

Note: Fill-in any of the strengthening
four purposes the day’s lesson
Enhancing/
inspiring the day’
lesson
Preparing for the
new lesson
Concluding
Activity It’s better to try and fail, than to fail without trying.
This is usually a brief but
effective closing activity
such as a strong ‘The useful asset of a person is not a head full of knowledge but a heart full of love with ears
quotation, a short song, willing to listen and the hands willing to help”
an anecdote, parable or a
letter that inspires the
learners to do something
to practice their new
learning.
Prepared by:

Name: SIRICIA O. PERENIO School:

Position/Designation: Division:
Contact Number: Email Address:
Bibliography

Appendices: [attach all materials that will be used]

1. Activity Sheet…
2. Formative Assessment…
3. Answer key…
4. Handouts…
5. Powerpoint Presentation…
6. Others…