WEEKLY HOME LEARNING PLAN

GRADE 12
Quarter 3, Week 7
February 22, 2022

DAY and LEARNING LEARNING MODE of

LEARNING TASKS
TIME AREA COMPETENCIES DELIVERY

Monday TLE-Bread and COMPETENCY: SUBJECT MATTER:

Pastry
1-4 pm Prepare sponges and cakes
Production 10
according to recipe
specifications, techniques and
conditions and desired product
characteristicsTLE_HEBP9-
PROCEDURE:
12TC-IIIa-f-7
OBJECTIVES:
A. Identify the different basic
types of cakes ;
B. Acquaint the history of cakes
; and
C. Familiarize the difference of
each basic types of cakes.
based on the statement given below.
Topic: Different Types of Base for Cakes The parents are
going to claim and
Materials: SLM, pictures, supplementary materials return the modules
to the teacher in
school.
A. Prayer.
B. Checking of attendance.
C. Lesson Proper.
Review of the previous lesson follows
1. What I Need to Know
The teacher gives a Pre-test to the learners.
2. What I know
The teacher gives pre-test to the learners. Unlocking of difficulties.
Direction: Arrange the scrambled letter to get the correct word
3. What’s In
The teacher shows example pictures of Caramelized Petit Four
 Processing Questions:
1.
The learners are instructed to encircle the words
found in the puzzles about the

What are these?

2. How are these fruits prepared?
3. What process is involved in making these products?
3. What’s New

4. What is it

a. The teacher begins the introduction of the lesson. (ppt)

b. The teacher also presents examples with pictures through
activity1: Matching
Activity type and Classification. (Supplementary
2 pics 1 word
materials are enclosed in the SLM)
The learners are going to guess the answer
based on the picture shown in each number to be
5. What’s More
processed by the teacher during the discussion.
Activity 2: Spot the difference
The learners are going to identify the
difference of the two cakes and the ingredients
presented. Supply 2 differences in their appearance
and ingredients used.
Activity 3: Riddle me this
The learners are going to guess the riddle
presented by the teacher and processing will follow
during the discussion.
  Activities are found in the supplementary materials given.

6. What I Have Learned

The learners answer Activity # 1 Fill-Me (found in the

module) and Activity # 2 (found in the supplementary material)
The learners are going to assess their learning by
completing the given statements.

7 What I Can Do

The learners make a concept map about the

classification of sponges and cakes. A sample of formulating a
concept map is added in the supplementary material. Rubric
will be presented and discussed.
The learners conduct a taste test, classify what type of cake
are the following and supply each of the characteristic. Write
your answer in the answer sheet.

VALUING: Explain the quote by Ellen Rose in 2 sentences, write your

answer in a sheet of paper. “Cakes are like books, there are new ones you
want to read and old ones to reread”

ASSESSMENT
The learners are going to answer the questions in the post test.
 ASSIGNMENT
The learners are going to watch a demo video of how to make Chiffon
cake then are instructed to write down at least 2 important tips done or
performed in the recipe. (For learners who do not have internet access, they
will be provided with the procedures with pictures.)

Prepared By: Reviewed and Checked By:

ROSE GEE F. SEBASTIAN VICTORIA I. MONTEZA

Subject Teacher / Tle- Bread and Pastry Production Subject Coordinator/ Master Teacher I- Tle

Noted:

ELVIRA O. ALEJO
Principal II