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/ AUG 15 SESSION 2/AUG 16 SESSION 3/AUG 17 SESSION 4/AUG 18

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 Select, measure and weigh Select, measure and weigh Prepare variety of pastry Prepare variety of pastry products
Competencies required ingredients according required ingredients according products according to standard according to standard mixing
to recipe or production to recipe or production mixing procedures/ formulation/ procedures/ formulation/ recipes
requirements and established requirements and established recipes and desired product and desired product characteristics
standards and procedures. standards and procedures. characteristics TLE_HEBP11PP11a-g4.2
TLE_HEBP11PP11a-g4.1 TLE_HEBP11PP11a-g4.1 TLE_HEBP11PP11a-g4.2

II. CONTENT Culinary and technical terms Ratio of ingredients required to Correct proportion control, Correct proportion control, yield,
related to pastry products produce a balance formula yield, weights and sizes for weights and sizes for profitability.
profitability.

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 page 50-65 Page 50-65 Page 50-65 Page 50-65
IV. PROCEDURES
A. Beginning Ask the learners to differentiate Show videos of cake recipe. And
bread from pastry. learners will describe the
different ingredients involve in
cake making.
B. Middle Discuss the different culinary Group activity: The learners will be Performance tasks: The learners Performance tasks: The learners will
terms related to pastry products. group into 5. Each group will make will be divided into 5. They will be divided into 5. They will perform
their own pastry recipe. perform how to make empanaditas. how to make empanaditas.
 C. End Formative Assessment: Short Each group will present their
Quiz output to the class
V. REMARKS
VI. REFLECTION

Prepared by: Checked by: Noted by:

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

Teacher II Head Teacher V Principal III