School: DIVISORIA HIGH SCHOOL Grade Level:

GAS 2-12

Teacher: MICHELLE V. PASCUAL Learning Area: Bread and Pastry

Teaching Dates and Time: TWTHF – 10:50- 12:26 Quarter: FIRST

SESSION 1/ SEP 12 SESSION 2/SEP 13 SESSION 3/SEP 14 SESSION SEP 15

I. OBJECTIVES
A. Content The learners demonstrate understanding of the basic concept and underlying theories in preparing and producing pastry products.
Standards
B. Performance The learners demonstrate competencies in preparing and producing pastry products.
Standard
C. Learning Bake pastry products Bake pastry products according Select required oven Select required oven temperature
Competencies according to techniques and to techniques and appropriate temperature to bake goods in to bake goods in accordance with
appropriate conditions; and conditions; and enterprise accordance with the desired the desired characteristics,
enterprise requirements and requirements and standards. characteristics, standards recipe standards recipe specifications and
standards. TLE_HEBP11PPII-a-g4.4 specifications and enterprise. enterprise.
TLE_HEBP11PPII-a-g4.4 TLE_HEBP11PPII-a-g4.5 TLE_HEBP11PPII-a-g4.5

II. CONTENT Baking tools, equipment and Baking techniques appropriate Temperature ranges in baking Temperature ranges in baking
their uses and functions. conditions and enterprise pastry products pastry products
requirements and standards.

III. LEARNING
RESOURCE
A. References CG page 3 CG page 3 CG page 3 CG page 3
B. Other Learning Bread and Pastry – Rex Bread and Pastry – Rex Bookstore Bread and Pastry – Rex Bookstore Bread and Pastry – Rex Bookstore
Resources Bookstore
IV. PROCEDURES
A. Beginning Show pictures of the baking tools Show video of making egg pie or Group Activity: the learners will be Group Activity: the learners will be
and equipment and let the pineapple pie. Ask the learners divided into 5 groups: performance divided into 5 groups: performance
students identify what it is. what they have observed in the tasks: no bake egg pie ( improvised tasks: no bake egg pie ( improvised
video. oven) oven)
B. Middle Discuss to the learners the Discuss to the learners the baking Group 1-3 will be the first group to Group 4-5 will be the last group to
 different baking tools, equipment techniques and standards in perform. perform.
and their uses and functions. making pastry.
C. End The learners will have their short Formative assessment: short quiz
quiz.
V. REMARKS
VI. REFLECTION

Prepared by: Checked by: Noted by: Approved by:

MICHELLE V. PASCUAL JOEL S. DOMINGO MERILYN C. MANANGO ELOIZA L. DIZON, Ph.D.

Teacher II SHS Coordinator Head Teacher V Principal III