OP SIENA SYSTEM CONSENSUS MAP

SUBJECT AREA: TLE (BREAD & PASTRY)

GRADE LEVEL: 7
EQ(s) &/or
Exit Level EU(s)
Content Performance Formation Transfer Goal Unit Action
Unit No. The student Skills
(No. of Standard Standard Standard (Graduate Goal will continue to At the end of
Meetings At the end of At the end of At the end of Attribute) At the end of explore the Knowledge Performance Task
the unit, the
the unit, the the unit, the the unit, the At the end of the unit, the answer to…/
) SWBAT…
SWBAT… SWBAT… SWBAT… the unit, the SWBAT… The student
SWBAT… will understand
that…
Demonstrate an Make use of Use and plan, prepare Demonstrate Why are  Classify  Use baking
understanding in their maintain and serve on how to use baking tools baking tools tool and Your group is task to conduct a
using and understanding baking tools, different kinds tools and and equipment and equipment symposium in your community about the
maintaining in using and and equipment of food for equipment essential in equipment based on principles of proper handling and usage of
baking tools, maintaining based on their different properly. successful  Determine their usage. different tools and equipment, proper
equipment and baking tools, uses occasions and cooking and tools and  Prepare tools measuring techniques and safety and
20 their uses, equipment are RESPONSIBL different groups Demonstrate baking? equipment and hygiene in the kitchen.
meeting standard table of identified Y. of people using on how to - Baking tools based on equipment You will be evaluated based on the
s weights and based on their Shows diverse measure and the specified for specific following criteria:
measures, uses, standard RESPONSIBILI technique. ingredients equipment task. baking
conversions or table of weights TY in properly and are efficient  Familiarize purposes. Organization & Time Management
substitution of and measures, measuring & (SERVANT substitute aids on oneself with  Check Delivery & Elocution
weights and conversions or weighing LEADER) possible successful the table of condition of Preparedness & Fielding Questions
measure, proper substitution of ingredients ingredients. cooking and weights and tools and Collaboration and originality
measuring weights and properly. baking. measures in equipment
ingredients, measure, Apply baking  Perform
hazards and proper Foster love of occupational How do  Identify the basic
risks measuring SERVICE safety and accurate different preventive
identification and ingredients, through health measurements types of maintenance
control, hazards and practicing procedures in of ingredients oven.  Apply basic
occupational risks occupational dealing with affect the  Identify mathematical
Health and identification health and hazards and quality of hazard and operations in
Safety and control, safety in the risks baked risks calculating
indications, and occupational workplace to products?  Discuss weights and
personal Health and lessen the -The good personal measures.
hygiene and Safety hazard and quality of hygiene and  Measure dry
proper hand indications, and risks. baked product proper hand and liquid
washing personal is largely
hygiene and dependent on washing ingredient
proper hand the accurate accurately.
washing measurements  Make an
of its inventory of
ingredients. baking tools
and
How do you equipment
promote the  Observe
health and hard and risk
safety of in the
workers in the workplace
workplace?
-Promoting the
health and
safety of
workers in the
workplace
starts with
identifying
hazards and
risks and taking
steps to control
them.