Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL

(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City

LESSON PLAN

In

Bread and Pastry Production NCII

Second Semester

GRADE 9 & 10

Prepared by:

ADELAIDA S. HALAGO
Teacher - 1

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
 (formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
FEBRUARY 5, 2018
MONDAY

I. Objectives:
Research on how to prepare petit fours.

II. Subject Matter:

Topic: Prepare and display petit fours.
LO 1: Prepare iced petit four
Code: TLE_HEBP9-12PF-Iva-b-12
.

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
Lesson Information

Analysis:
What are the characteristics of classical and contemporary petit fours?

Abstraction:
What are the underlying principles in preparing petit fours?

Application:
What are the types and kinds of sponge and bases?

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
What are the different types of fillings suited for petit fouts?

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
 General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
JANUARY 29, 2018
MONDAY

I. Objectives:
Research on how to prepare petit fours.

II. Subject Matter:

Topic: Prepare and display petit fours.
LO 1: Prepare iced petit four
Code: TLE_HEBP9-12PF-Iva-b-12
.

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
Lesson Information

Analysis:
What are the characteristics of classical and contemporary petit fours?

Abstraction:
What are the underlying principles in preparing petit fours?

Application:
What are the types and kinds of sponge and bases?

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
What are the different types of fillings suited for petit fouts?

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
 General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
JANUARY 22,-23, 2018
MONDAY - TUESDAY

I. Objectives:
Prepare and store cakes

II. Subject Matter:

Topic: Standard procedures of storing cake products.
LO 5: Store Cakes
Code: TLE_HEBP9-12TC-IIIj-11
.

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
Lesson Information

Analysis:
What are the factors to consider in storing cakes??

Abstraction:
What are the storage methods for cake?

Application:
What storage temperature needed for cake?

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
Prepare the recipe for Chocolate cake.

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
 General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
JANUARY 15 – 17, 2018
MONDAY - WEDNESDAY

I. Objectives:
Decorate, and present cakes

II. Subject Matter:

Topic: Identification of specific decorations appropriate for sponge and cakes.
LO 3. Decorate Cakes Code: TLE_HEBP9-12TC-IIIh-i-9
LO 4: Present Cakes. Code: TLE_HEBP9-12TC-IIIj-10

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
Lesson Information

Analysis:
What are the standard recipes for icing and decorations for sponge and cakes?

Abstraction:
What are the steps and procedure in icing a cake?

Application:
Select and prepare a type of frosting appropriate for your cake.

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
Prepare the recipe for presentation.

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
 (formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
JANUARY 8 - 11, 2018
MONDAY - THURSDAY

I. Objectives:
Prepare and use fillings

II. Subject Matter:

Topic: Identification of fillings appropriate in a specific cake.
LO 2. Prepare and use fillings.
Code: TLE_HEBP9-12TC-IIIg-8

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
a. Lesson Information

Analysis:
What are the types of filling?

Abstraction:
What are the points to consider when choosing a filling for cake?

Application:
Select and prepare a type of filling appropriate for your cake.

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
Prepare the recipe for Chocolate cake.

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head

Division of City Schools

 DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
JANUARY 3-4, 2018
WEDNESDAY

I. Objectives:
Prepare and use fillings

II. Subject Matter:

Topic: Identification of fillings appropriate in a specific cake.
LO 2. Prepare and use fillings.
Code: TLE_HEBP9-12TC-IIIg-8

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
b. Lesson Information

Analysis:
What are the types of filling?

Abstraction:
What are the points to consider when choosing a filling for cake?

Application:
Select and prepare a type of filling appropriate for your cake.

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
Prepare the recipe for Chocolate cake.

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head
 Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
DECEMBER 11 - 14, 2017
MONDAY to THURSDAY

I. Objectives:
Bake Sponge and Cakes

II. Subject Matter:

Topic: Prepare and present gateaux, tortes and cakes
LO 1. Prepare Sponge and Cakes
Code: TLE_HEBP9-12TC-IIIa-f-7

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity:
Mise en place

Analysis:
Prepare the different ingredients in baking sponge and cakes.

Abstraction:
Measure all ingredients accurately.

Application:
Bake the prepared mixture in the appropriate baking pan, temperature and time.

Assessment: (Refer to Test plan)

V. Remarks:
VI. Reflection/Agreement:
Prepare the recipe for Chocolate cake.

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head
 Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
LESSON PLAN IN BREAD AND PASTRY PRODUCTION
GRADE 9 & 10
NOVEMBER 6, 2017
MONDAY

I. Objectives:
Prepare Sponge and Cakes

II. Subject Matter:

Topic: Prepare and present gateaux, tortes and cakes
LO 1. Prepare Sponge and Cakes
1.1 Select measure and weigh ingredients according to recipe requirements, enterprise
practices and customer practices.
Code: TLE_HEBP9-12TC-IIIa-f-7

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

Activity: Picture Prompt.

Show students real ingredients with no explanation, and ask them to identify/explain it,
and justify their answers. Then ask students how to measure the given ingredients.
Do not give the answer until they explored all options first.

Analysis:
What are the different ingredients in preparing sponge and cakes?

Abstraction:
How do you measure dry ingredients? Are all ingredients measured the same way?
Why is there a need to measure ingredients accurately?

Application:
Have you tasted the different types of cake sold in your barangay? Can you identify one from
the other (in terms of taste, texture and flavor) compared to those baked in other bakery?
Which do you think tastes good? Why? Do measurements affect the consistency of the
product? Why?

Assessment: (Practicum)

V. Remarks: (To be continued next meeting so that everybody will be given a chance to measure)

VI. Reflection/Agreement:
Practice measuring at home for a practicum next meeting

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head
 Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City

LESSON PLAN IN BREAD AND PASTRY PRODUCTION

GRADE 9 & 10
NOVEMBER 7, 2017
TUESDAY

I. Objectives:
● Demonstrate the proper ways of measuring ingredients accurately.
● (Note. This is a continuation of the assessment the previous day)

II. Subject Matter:

Topic: Measuring Ingredients Accurately
LO 1. Prepare Sponge and Cakes
1.1 Select measure and weigh ingredients according to recipe requirements, enterprise
practices and customer practices.
Code: TLE_HEBP9-12TC-IIIa-f-7

III. Learning Resources:

● References: Learning Module, Curriculum Guide
● Materials/Resources: Pictures, Realia, laptop, internet

IV. Procedure:
● Preliminary Activities
Prayer
Greetings
Review of the past lesson

● Lesson Proper

➢ Activity:
Each student will be given time to do the practicum.

ASSESSMENT
Direction: Demonstrate the proper ways of measuring the following ingredients accurately

1. 2 ¾ cup sifted flour

2. 2 1/3 cup brown sugar
3. 2 ¾ cups water
4. 1 ¼ teaspoon salt
5. 5 g vanilla

Criteria:
1. Correctness of procedure = 40%
2. Accuracy of Measurement = 40%
3. Sanitation = 20%
Total: = 100%

V. Remarks/Result

VI. Reflection/Agreement:
What is portion control?

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head
Division of City Schools
 DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City

Lesson Plan in Bread and Pastry Production NCII

NOVEMBER 8, 2017

I. OBJECTIVES:
Identify the basic baking ingredients and their specification

II. SUBJECT MATTER:

A. Topic: Baking ingredients and its specification
Code: TLE_HEBP9-12PB-Ia-f-1
B. References: Learning Module, www.google.com, Curriculum guide
C. Values: a. Awareness
b. Critical Thinking
D. Instructional Materials: Multimedia Power point, Meta cards

III. PROCEDURE
Preliminary Activities
o Prayer
o Greetings
o Checking of attendance
o Review
Motivation
● Let the students watch a video. But before that, instruct them to list down those ingredients that they saw
in the video.

Lesson Proper
● Activity
PASS THE BALL PEN
Task: Pass the ball pen. Whoever receives it must give at least 1 ingredient, then pass it on to the student
of their choice, and so on until all ingredients will be mentioned.

● Analysis
What are the basic ingredients in baking?

● Abstraction
Why is it important to identify baking ingredients and its specification?
How does each ingredient contribute to the success in baking?

● Application
Given a sample recipe, list down the needed ingredients and give the specification of each ingredient.
.
IV. EVALUATION:
(Please refer to test plan)

V. ASSIGNMENT:
● Research for the topic:
Baking ingredients and its suggested substitute

Division of City Schools

 DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
Lesson Plan in Bread and Pastry Production (NCII)
NOVEMBER 13, 2017

Content Standard: The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes

Performance Standard: The learner demonstrate competencies in preparing and presenting gateaux, tortes
and cakes

I. OBJECTIVE:
Select, measure and weigh ingredients according to recipe requirements, enterprise practices and
customer practices

II. SUBJECT MATTER

Topic: How to measure ingredients
CODE: TLE_HEBP912TC-IIIa-f-7
References: Learning Module, Curriculum guide
Instructional Materials: www.google.com, You tube “How to measure ingredients”

III. PROCEDURE:
Preliminary Activities
Prayer
Greetings
Checking of attendance
Review

Lesson Proper

Activity
Let the students watch the video on how to measure the ingredients.

Analysis
What are the ingredients given in the recipe? How are they measured?

Abstraction
How do you measure dry ingredients? Are all ingredients measured the same way?

Application
Demonstrate how you measure dry ingredients. Why is there a need to measure ingredients accurately?

IV. EVALUATION: Practicum

(Please refer to test plan)

V. ASSIGNMENT:
Why is portioning necessary in cake production? How do you portion cakes?

Prepared by:
ADELAIDA S. HALAGO
Teacher-I
Checked by:

REYNALDO M. ABRENICA
TLE Department Head

Division of City Schools

 DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(Formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City

TEST PLAN IN BREAD AND PASTRY PRODUCTION

Grade 9, & 10
November 13, 2017
11:00 – 12:00, & 1:00 – 2:00

I. OBJECTIVE:
Select, measure and weigh ingredients according to recipe requirements, enterprise practices and
customer practices

II. SUBJECT MATTER

Topic: How to measure ingredients
CODE: TLE_HEBP912TC-IIIa-f-7

III. ASSESSMENT/EVALUATION:

Direction: Using the standard measuring tools, perform the proper ways of measuring ingredients
given. After the activity, accomplish the performance checklist honestly.

1. Flour 2. Baking Powder/baking soda 3. Solid fats 4. Brown sugar 5. Water

PERFORMANCE CHECKLIST: 1 2 3 4

FLOUR: Sifted the flour to remove lumps and scooped it to fill the measuring cup. Leveled the flour
with a spatula or the straight edge of a knife

BAKING POWDER/BAKING SODA: Removed the lumps by stirring. Dipped the measuring spoon into
the powder or scoop the baking powder or baking soda, then leveled it off with a spatula.

SOLID FATS: Filled the measuring cup with shortening while pressing until it is full. Leveled the fat
with a spatula or the straight edge of a knife.

BROWN SUGAR: Rolled out the lumps, removed the dirt and packed into the measuring cup until the
sugar follows the shape of the cup when inverted. When removed from the measuring cup, the
brown sugar will be molded into the shape of the cup if packed properly.

WATER: Used a liquid measuring cup to measure large amount of water. Set the cup on a level
surface. Read the scale at eye level from the side of the cup.

IV. Result:

V. Decision

:
Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher

REYNALDO M. ABRENICA, T-3

TLE Department Head
 Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
Lesson Plan in Bread and Pastry Production (NCII)
NOVEMBER 14, 2017

Content Standard: The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes

Performance Standard: The learner demonstrates competencies in preparing and presenting gateaux, tortes
and cakes.

I. Objectives

1. Identify the methods of portion control

II. Subject Matter

Topic : Portion control, Yields, Weights and Sizes
CODE : TLE_HEBP912TC-IIIa-f-7
Reference: Learning module, Kto12 Curriculum Guide
Material/Resources: Projector, Laptop, Actual sizes of cake products

III. Procedure:
A. Preliminaries Activities
● Prayer
● Greetings
● Checking of attendance
● Review about their knowledge on previous lesson
B. Lesson Proper
1. Activity: Group Activity
a) Group the students according to the shape of cake available (round, square, rectangle)
b) Let the students decide on how they cut the cake assigned to them.
c) Let the leader of the group identify the method that they will be using.
2. Analysis
a) What method is appropriate for your product?
b) What do you think will be the reaction of your customers seeing your product?

3. Abstraction
a) Why do we need to portion the products uniformly?
b) Why do we need to know the different methods of portioning different products?

4. Application
a) Have you tried selling different products which were not portioned equally? What is the
result? Were all your products sold out?
IV. Assessment/Evaluation:
Refer to Test Plan

V. Result:

VI. Reflection/Agreement:

Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher

REYNALDO M. ABRENICA, T-3

TLE Department Head
 Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
Lesson Plan in Bread and Pastry Production (NCII)
NOVEMBER 20, 2017

Content Standard: The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes

Performance Standard: The learner demonstrates competencies in preparing and presenting gateaux, tortes
and cakes.

I. Objectives

1. Identify the main ingredients used for variety of sponge and cakes

II. Subject Matter

Topic : Main ingredients for sponge and cakes
CODE : TLE_HEBP912TC-IIIa-f-7
Reference: Learning module, Kto12 Curriculum Guide
Material/Resources: Projector, Laptop, Actual ingredients for cake production.

III. Procedure:
C. Preliminaries Activities
● Prayer
● Greetings
● Checking of attendance
● Review about their knowledge on previous lesson
D. Lesson Proper
1. Activity:

a. Let the students identify the ingredients (already prepared in the table)

b. 2. Analysis
a. How do you identify the ingredients?

b. What do is the difference between cake flour and all-purpose flour?

3. Abstraction

a. Why do we need to identify the ingredients?

b. Why do we need to know the difference between the kinds of flour?

4. Application

a. Have you tried baking cake using different ingredient which are not appropriate?

What is the result of your product?

IV. Assessment/Evaluation:
Refer to Test Plan

V. Result:

VI. Reflection/Agreement:

Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher

REYNALDO M. ABRENICA, T-3

 TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
Lesson Plan in Bread and Pastry Production (NCII)
NOVEMBER 21, 2017

Content Standard: The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes

Performance Standard: The learner demonstrates competencies in preparing and presenting gateaux, tortes
and cakes.

I. Objectives

1. Identify the specific temperature used for different types of sponge and cakes.

II. Subject Matter

Topic : Specific temperature used for different types of sponge and cakes
CODE : TLE_HEBP912TC-IIIa-f-7
Reference: Learning module, Kto12 Curriculum Guide
Material/Resources: Projector, Laptop
III. Procedure:
A. Preliminaries Activities
● Prayer
● Greetings
● Checking of attendance
● Review about their knowledge on previous lesson
B. Lesson Proper
1. Activity

a. Let the students list the recipes for sponge and cakes and their corresponding oven
temperature.

2. Analysis
a. What temperature is appropriate for your product?

b. What do you think will be the result if you use different temperature for your recipe?

3. Abstraction

a. Why do we need to use the correct and proper temperature for the recipe?

b. Why do we need to know the different temperature for different products?

4. Application

a. Have you tried to bake using the different temperature for your cake? What is the result?

IV. Assessment/Evaluation:

Refer to Test Plan

V. Result:

VI. Reflection/Agreement:

Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher

REYNALDO M. ABRENICA, T-3

 TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
Lesson Plan in Bread and Pastry Production (NCII)
NOVEMBER 27, 2017

Content Standard: The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes

Performance Standard: The learner demonstrates competencies in preparing and presenting gateaux, tortes
and cakes.

I. Objectives

1. Prepare sponge and cakes according to recipe specification techniques and conditions and desired product
characteristics.

II. Subject Matter

Topic : Classification of different types of sponge and cakes
CODE : TLE_HEBP912TC-IIIa-f-7
Reference: Learning module, Kto 12 Curriculum Guide
Material/Resources: Projector, Laptop
III. Procedure:
A. Preliminaries Activities
● Prayer
● Greetings
● Checking of attendance
● Review about their knowledge on previous lesson
B. Lesson Proper
1. Activity

a. Let the students list the recipes for sponge and cakes and their corresponding oven
temperature.

2. Analysis
a. What temperature is appropriate for your product?

b. What do you think will be the result if you use different temperature for your recipe?

3. Abstraction

a. Why do we need to use the correct and proper temperature for the recipe?

b. Why do we need to know the different temperature for different products?

4. Application

a. Have you tried to bake using the different temperature for your cake? What is the result?

IV. Assessment/Evaluation:

Refer to Test Plan

V. Result:

VI. Reflection/Agreement:

Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher
 REYNALDO M. ABRENICA, T-3
TLE Department Head

Division of City Schools

DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City
Lesson Plan in Bread and Pastry Production (NCII)
DECEMBER 11, 2017

Content Standard: The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes

Performance Standard: The learner demonstrates competencies in preparing and presenting gateaux, tortes
and cakes.

I. Objectives

1. Follow the proper procedure in preparing Chiffon cakes according to recipe specification techniques and conditions
and desired product characteristics.

II. Subject Matter

Topic : Classification of different types of sponge and cakes
CODE : TLE_HEBP912TC-IIIa-f-7
Reference: Learning module, Kto 12 Curriculum Guide
Material/Resources: Projector, Laptop

III. Procedure:
A. Preliminaries Activities
● Prayer
● Greetings
● Checking of attendance
● Review about their knowledge on previous lesson
B. Lesson Proper
1. Activity (Perform the given recipe for Chiffon Cake)

a. Mise en place

2. Analysis
a. What are the needed ingredients?
b. What do you think will be the result if you use different ingredients for your recipe?

3. Abstraction
a. Why do we need to use the correct and ingredient for the recipe?

4. Application
a. Have you tried to bake using the different ingredients for your cake? What is the result?

IV. Assessment/Evaluation:

Refer to Test Plan

V. Result:

VI. Reflection/Agreement:

Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher

REYNALDO M. ABRENICA, T-3

TLE Department Head
 Division of City Schools
DATU ANDIAM MANZA NATIONAL HIGH SCHOOL
(formerly TINAGACAN NATIONAL HIGH SCHOOL)
General Santos City

TEST PLAN IN BREAD AND PASTRY PRODUCTION

Grade 9, & 10
November 14, 2017
11:00 – 12:00, & 1:00 – 2:00

I. Objectives
1. Identify the methods of portion control

II. Subject Matter

Topic : Portion control, Yields, Weights and Sizes
CODE : TLE_HEBP912TC-IIIa-f-7
Reference: Learning module, Kto12 Curriculum Guide
Material/Resources: Projector, Laptop, Actual sizes of cake products

`
III. ASSESSMENT/EVALUATION:

Identify the methods of portion control used in the statement.

1. It is a method of dividing food into uniform pieces before it is placed on the serving line.
2. Method of portioning food on the serving line that involves the use of scoops or ladles.
3. Method performed using a food scale.
4. Naming or listing one by one in order to determine the total number

IV. Result:

V. Decision
Bring the ingredients of the recipe specified to baked products per group.

Prepared by:

ADELAIDA S. HALAGO, T-I

Checked by: BPP/TLE Teacher

REYNALDO M. ABRENICA, T-2

TLE Department Head