Republic of the Philippines

DEPARTMENT OF EDUCATION
K to12 Basic Education Curriculum
Technology and Livelihood Education
SESSION PLAN

BREAD AND PASTRY PRODUCTION

EXPLORATORY COURSE
Grade 7 and Grade 8
 TABLE OF CONTENTS

Cover Page i
Table of Contents ii
Session Plan- Lesson 1 1-4
Task Sheets- Lesson 1 5-8
Session Plan- Lesson 2 9 - 11
Task Sheets- Lesson 2 12 - 13
Session Plan- Lesson 3 14 - 17
Task Sheets - Lesson 3 18 - 21
Session Plan- Lesson 4 22 - 26
Activity Sheets- Lesson 4 27 - 29
Acknowledgement, List of Writers, Language Editor, Validators 30
Demo Teachers, Illustrator, Management Team 31
 SESSION PLAN
Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title : : BREAD & PASTRY PRODUCTION FOR GRADES 7 & 8 (EXPLORATORY)
Unit of Competency : LESSON 1: BAKING TOOLS AND EQUIPMENT AND THEIR USES
Module Title : BREAD AND PASTRY PRODUCTION
Nominal Duration : 6 hours

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 Learning Outcomes: At the end of the lesson, you are expected to do the following:
LO1. Prepare tools and equipment for specific baking purposes.

A. INTRODUCTION
This unit deals with the skills, knowledge and attitude in maintaining tools and equipment.

B. LEARNING ACTIVITIES
LO 1 Prepare tools and equipment for specific baking purposes.

Learning Duration
Method Presentation Practice Feedback Resources
Content /Time
Pre-Test LO 1.1 Answer Pre-test LO1.1
Compare Answers
1.1 Baking Modular to Pre-test Answer BPP Learners
Tools Read Definition Do a teacher-made Key 1.1 Material for 1 hr.
and Blended of Terms “Word Guessing Game Grade 7 & 8
Equipm Learning Activity” for unlocking Peer Evaluation pp. 4-13
ent and of difficulties.
their
Uses
Modular Read Information Group Sharing Activity: BPP Learners
Discussion Sheet 1.1 on Identify different Tools Material for
Baking Tools and Equipment and Grade 7 & 8
and Equipment discuss their uses. pp. 4-13

Answers Self Check Compare answers 1 hr.

Blended 1.1 to Self-Check
Answer Key 1.1
Video Watch a Video Answer guide
Presentation on Presentation on the questions given by
the use of use of Baking Tools the teacher
Baking Tools and Equipment
and Equipment
Operation Sheet Perform Operation Evaluate BPP Learners
1.1 Sheet 1.1 on Lighting performance using Material for
and Operating an a scoring rubrics. Grade 7 & 8
Oven pp. 4-13
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1.2 Modular Read Information Perform Task Sheet Evaluate BPP Learners
Classificati Self-Pace Sheet 1.2 - 1.2. Classify tools and performance using Material
on of Learning Classification of equipment used in a performance for grade 7
Session Plan in Bread and Pastry Production Exploratory 7 & 8 Page 3
 OPERATION SHEET #1.1
TITLE: LIGHTING AND OPERATING AN OVEN
PERFORMANCE OBJECTIVE: Given the operation sheet 1.1 Demonstrate skills on how to light an oven
Supplies and Materials : Igniter and Oven
Equipment: Industrial Oven, Oven or Gas Range
STEPS/ PROCEDURES:
1. Request for the needed tools and equipment
2. Explain the procedures in lighting an oven
3. Discuss the safety and precaution of lighting an oven
4. Discuss the proper lighting of an oven
5. Demonstrate how to light an oven
6. Return Demonstration by the student on how to light an oven with the supervision of the teacher

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 Assessment Method: Performance Criteria Checklist
Learner’s Name: Date:
Competency: Use of Tools and Bakery Equipment Test Attempt:
LIGHTING AND OPERATING AN OVEN 1st 2nd 3rd
Directions: OVERALL EVALUATION
Demonstrate skills on how
to light an oven. LEVEL CRITERIA ON PERFORMANCE LEVEL ASSESSMENT
You will be rated based on ACHIEVED
the overall evaluation on 4- Can perform lighting the oven without supervision and with initiative
the right side. and adoptability to problem situation

3- Can perform lighting the oven satisfactorily without assistance or

supervision
2- Can perform lighting the oven satisfactorily but requires some
assistance and/or supervision
1-Can perform some of these skills satisfactorily but requires
considerable assistance and or supervision
Note:
Teacher’s initial/signature will be indicated on the corresponding level achieved by the
learners.

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 TASK SHEET #1.2
TITLE: CLASSIFICATIONS OF BAKING TOOLS AND EQUIPMENT
PERFORMANCE OBJECTIVE: Given the operation sheet 1.2 Demonstrate Skills in classifying Baking Tools and
Equipment
Supplies and Materials: Actual Baking Tools
Equipment: Actual Baking Equipment
STEPS/ PROCEDURES:
1. Identify and Classify Baking Tools according to the following:
a. Mixing Tools
b. Measuring Tools
c. Cutting Tools
d. Baking Pans
e. Preparatory Tools
f. Ovens
g. Other Bakery Equipment

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 Assessment Method: Performance Criteria Checklist
Learner’s Name: Date:

Competency: Classification of Tools and Bakery Equipment Test Attempt

1st 2nd 3rd
Directions: OVERALL EVALUATION
Ask the teacher to assess your LEVEL CRITERIA ON PERFORMANCE LEVEL
performance based on the critical tasks ACHIEVED ASSESSMENT
and performance criteria given.
4- Can perform these skills without supervision and
You will be rated based on the overall with initiative and adoptability to problem situation
evaluation on the right side.
3- Can perform these skills satisfactorily without
assistance or supervision
2- Can perform these skills satisfactorily but requires
some assistance and or supervision
1-Can perform some of these skills satisfactorily but
requires considerable assistance and or supervision
Note:
Teacher’s initial/signature will be indicated on the corresponding level
achieved by the learners.

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 SESSION PLAN
Sector : TOURISM SECTOR
Qualification Title : BREAD AND PASTRY PRODUCTION FOR GRADES 7 & 8 (EXPLORATORY)
Common of Competency : LESSON 2: PERFORM MENSURATION AND CALCULATION
Module Title : BREAD AND PASTRY PRODUCTION
Time Duration : 10 hours
Learning Outcomes: At the end of the lesson, you are expected to do the following:
LO1. Familiarize yourself with the table of weights and measures in baking.
LO2. Apply basic mathematical operations in calculating weights and measures; and
LO3. Measure dry and liquid ingredients accurately

A. INTRODUCTION: This unit deals with the skills, knowledge and attitude in familiarizing the different table of weights
and measures in baking and perform the measuring of dry and liquid ingredients.
B. LEARNING ACTIVITIES
LO1. Familiarize yourself with the table of weights and measures in baking.
LO2. Apply basic mathematical operations in calculating weight and measures; and
LO3: Measure dry and liquid ingredients accurately
Learning
Methods Presentation Practice Feedback Resources Time
Content
1. Standard Modular/ Self- Answer Pre-test Compare BPP Learners’ 1 hour
Table of Paced Pre-test LO 1 LO 1 answers to Pre- Material for
Weights and test Answer Key Grades 7 and
Measures LO1.1 8 pp. 18-27
Read Definition of Do an actual Evaluate Internet
Blended Terms identification of Performance Demonstration 2 hours
Video Clips on Ingredients using Scoring Video

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 Baking Ingredients
Rubric Electronic
and Actual
Rate the trainees Media
Presentation of
using the rubrics Equipment
Ingredients
Modular/Self- Read Information Computation of Rate the trainees BPP Learners
Paced Sheet 2.1 degrees using the rubrics Material for
Centigrade to Grades 7 and
2. Apply basic Showing the degrees 8 pp.18-27
mathematical computation using Fahrenheit
Demonstration the formula of
operations in
calculating Actual degrees Centigrade 3hours
weights and Computation to degrees
Fahrenheit Answer Self- Compare
measures Check 2.2 answers to Model
Self-Check 2.2 Answer Key 2.2
Blended View video clips on Actual Evaluate Internet 2 hours
3. Proper Learning Measuring dry and demonstration performance Demonstration
Measuring of liquid ingredients on measuring using a Scoring Video
Dry and Liquid (Grouping after video dry and liquid Rubric Electronic
Ingredients presentation) ingredients used Media
in baking. Equipment

Video Clips on Perform Activity Evaluate Internet

Measuring Dry and Sheet 2.3 performance Demonstration
Blended liquid ingredients Measuring dry using Video
2 hours
Learning (Return and liquid Performance Electronic
Demonstration by ingredients Criteria Checklist Media
assigned students) accurately. 2.3 Equipment

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 C. ASSESSMENT PLAN
a. Written Test:
Self-check at the end of each activity in order to check the underpinning knowledge requirements.
b. Materials Needed: Questionnaire and Answer Sheets
c. Evidence Gathered: Answer Sheets
d. Test Venue: Food Laboratory/BPP Workplace
e. Performance Test (using Rubrics)
f. Demonstration (using Rubrics)
Actual Observation
a. Written Examination
b. Practical Demonstration
The task is to perform” Proper Measuring of Dry and Liquid Ingredients”
a. Materials Needed: Tools, Materials and Ingredients.
b. Evidence Gathered: With Rubrics Operational Sheet and Task Sheet
c. Oral Questioning
The trainees will be asked on the uses of tools and equipment in baking.
Materials Needed: Actual Baking Tools, Materials and Ingredients
a. Evidence Gathered: Criteria on Performance Level Assessment
b. Test Venue: Food Laboratory/BPP Workplace
A. TEACHER’S SELF-REFLECTION OF THE SESSIONS
At the end of the session, evaluation will be done in order to determine if there is a need to improve or enhance
the training/lesson delivery as well as student’s capability. Also recommendation will be given to each student with
regards to their performance as outcome of the Assessment.
If the students can familiarize and classify the different baking tools and equipment, it will be easier for them to do
the actual baking.

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 ACTIVITY SHEET #2.3
TITLE: MEASURING DRY AND LIQUID INGREDIENTS ACCURATELY
PERFORMANCE OBJECTIVE: Given the Operation Sheet 3.1,you should be able to Demonstrate How to Measure Dry
and Liquid Ingredients Accurately
Supplies and Materials:
a. For dry ingredients: Flour, Granulated /Refined Sugar, Brown Sugar, Baking Powder, Baking Soda, Cocoa
Powder
b. For liquid ingredients: Water, Milk, Fruit Juices
c. Measuring Tools: Graduated Measuring Cup, Dry Measuring Cup, Weighing Scale, Measuring Spoon,
d. Other tools: Sifter, Spatula ,Tray
STEPS/ PROCEDURE:
1. Prepare necessary tools and ingredients and materials according to the task given.
2. Check if the measuring tools are functional or non- functional
3. Place all the ingredients in each tray.

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 Assessment Method: SCORING RUBRIC
Learner’s Name: Date:
Competency: Test Attempt
Perform Mensuration and Calculation 1st 2nd 3rd
SCORING RUBRICS
Directions: OVERALL EVALUATION
Ask the teacher to assess your performance LEVEL CRITERIA ON PERFORMANCE LEVEL
based on the critical tasks and performance ASSESSMENT
criteria given. ACHIEVED

You will be rated based on the overall 4- Can perform these skills without supervision and
evaluation on the right side. with initiative and adoptability to problem situation

3- Can perform these skills satisfactorily without

assistance or supervision
2- Can perform these skills satisfactorily but
requires some assistance and or supervision
1-Can perform some of these skills satisfactorily
but requires considerable assistance and or
supervision
Note:
Teacher’s initial/signature will be indicated on the corresponding
level achieved by the learners.

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 SESSION PLAN
Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title : BREAD & PASTRY PRODUCTION FOR GRADES 7 & 8 (EXPLORATORY)
Unit of Competency : LESSON 3: MAINTAINING TOOLS AND EQUIPMENT
Module Title : BREAD AND PASTRY PRODUCTION
Nominal Duration : 12 hours

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 Learning Outcomes: At the end of the lesson, you are expected to do the following:
LO1. Check condition of tools and equipment;
LO2. Perform basic preventive measures; and
LO3. Store tools and equipment.

A. INTRODUCTION
This unit deals with the skills, knowledge and attitude in maintaining tools and equipment.
B. LEARNING ACTIVITIES
LO 1 CHECK CONDITION OF TOOLS AND EQUIPMENT

Learning
Method Presentation Practice Feedback Resources Time
Content
1.1 Classificati Modular Pre-test Lo1 Answer Pre-test Compare answers to BPP Learning 2 hrs.
on of Discussion Read Definition of LO 1 Pre-test Answer Key Module for
Functional Terms LO1.1 Grades 7 & 8
and Non- pp. 33-3
functional Actual Read Information Answer Self- Compare Answers to
Tools Presentation Sheet 1.1 on Check 1.1 Pre-Test Answer Key 1 hr.
Specification of Tools LO1.1

Showing of Actual Identify Functional Actual

Functional and Non- and Non-Functional Functional and
Functional Tools and Tools Non-Functional
Equipment Tools
Blended Video Clip Answer the questions Demonstration
Presentation of given by the teacher Video 1 hr.
Functional Tools and Electronic
Equipment Media
Equipment

LO2: PERFORM BASIC PREVENTIVE MEASURES

2.1 Discussion Multi-Media Evaluate BPP Learning

Integration (Cleaning performance using a Modules
 Types Perform
Disinfectants/ scoring rubrics. for G7&8
and Operation Sheet
Modular
Session Plan in Bread Materials) Exploratory 7 & 8
and Pastry Production Page 14 pp. 41-43 2 hrs.
Uses of 2.1
Cleanin Read Information
Rate the trainees
g Sheet 2.1 Types and Actual Cleaning
using the rubrics
Material Uses of Cleaning Compare Answer Materials
 TASK SHEET #2.1
TITLE: CLASSIFICATION OF FUNCTIONAL AND NON-FUNCTIONAL TOOLS
PERFORMANCE OBJECTIVE: Given the Operation Sheet 3.1, you should be able to Demonstrate How to Classify
Functional and Non-Functional Tools and Equipment
Supplies and Materials:
a. Functional Tools and Equipment
b. Non-functional Tools and Equipment

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 STEPS/ PROCEDURE:
1. You will be group into 3. Each group will identify at least 10 Functional and 10 Non-Functional Tools and
Equipment.
Group 1
Group II
Group III
2. Classify the tools and equipment as to functional and non-functional tools and equipment.
3. Once the tools and equipment are classified, write it in the given Manila Paper and the group leader will
present it to the class.

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 Assessment Method:
Group Name:
Competency:
Perform Mensuration and Calculation
SCORING RUBRICS
Directions:
Ask the teacher to assess your
performance based on the
critical tasks and performance
criteria given.
You will be rated based on the
overall evaluation on the right
side.
SCORING RUBRIC
Date:
Test Attempt
1st 2nd 3rd
OVERALL EVALUATION
LEVEL CRITERIA ON PERFORMANCE LEVEL ASSESSMENT
ACHIEVED
5 - The group has identified and listed 6-10 non-functional and 3-
5 functional tools and was able to identify their defects correctly.
4 - The group has listed 5-9 non-functional 3-4 functional tools
and was able to identify their defects correctly.
3 - The group has identified and listed 4-8 non-functional and 2-3
functional tools and was able to identify their defects correctly.
2 - The group has identified and listed 3-7 non-functional and 1-2
functional tools and was able to identify their defects correctly.
1 - The group has identified and listed 2-6 non-functional and 0
functional tools and was able to identify their defects correctly.
Note:
Teacher’s initial/signature will be indicated on the corresponding level achieved by
the learners.

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 ACTIVITY SHEET # 3.1
TITLE: PROPER STORAGE OF BAKERY TOOLS AND EQUIPMENT
PERFORMANCE OBJECTIVE: Given the Operation Sheet 3.1, you should be able to Perform Storing of Tools and
Equipment in designated places then label each corresponding area/place.
Supplies and Materials:
a. Cutting Tools
b. Measuring Tools
c. Electric Mixers
d. Preparatory Tools
STEPS/ PROCEDURES:
1. Have a designated place for each kind of tool.
2. Label the storage cabinet or place correctly for immediate finding.
3. Store them near the point of use.
4. Wash and dry promptly before storing
5. Store knives properly when not in use with sharp edge down.
6. Put frequently used items in conveniently accessible locations.
7. Gather and secure electrical cords to prevent entanglement or snagging.
8. Cutting boards should be stored vertically to avoid moisture collection.
9. Metal equipment can be stacked on one another after drying such as storing dishes and bowls.
10. Make sure the areas where you are storing the equipment are clean, dry and not overcrowded.

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 Assessment Method: SCORING RUBRIC
Learner’s Name: Date:
Competency: Test Attempt
PROPER STORAGE OF BAKERY TOOLS AND EQUIPMENT 1st 2nd 3rd
SCORING RUBRICS
Directions: OVERALL EVALUATION
Ask the teacher to assess LEVEL CRITERIA ON PERFORMANCE LEVEL ASSESSMENT
your performance based on
the critical tasks and ACHIEVED
performance criteria given.
4- Can perform these skills without supervision and with initiative
You will be rated based on and adoptability to problem situation
the over-all evaluation on the
right side.
3- Can perform these skills satisfactorily without assistance or
supervision
2- Can perform these skills satisfactorily but requires some
assistance and or supervision
1-Can perform some of these skills satisfactorily but requires
considerable assistance and or supervision
Note:
Teacher’s initial/signature will be indicated on the corresponding level achieved by the
learners.

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 SESSION PLAN
Sector : TOURISM SECTOR (HOTEL AND RESTAURANT)
Qualification Title : BREAD & PASTRY PRODUCTION FOR GRADES 7 & 8 (EXPLORATORY)
Unit of Competency: LESSON 4: PRACTICE OCCUPATIONAL SAFETY AND HEALTH PROCEDURES
Time Duration : 18 hrs.

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Learning Outcomes: At the end of the lesson, you are expected to do the following:
LO1. Identify hazards and risks;
LO2. Evaluate hazards and risks;
LO3. Control hazards and risks; and
LO4. Maintain occupational health and safety awareness.

A. INTRODUCTION
This unit covers the different practices of occupational safety and health procedures.

B. LEARNING ACTIVITIES
LO 1 IDENTIFY HAZARDS AND RISKS

Learning
Method Presentation Practice Feedback Resources Time
Content
1.1 Hazards and Modular/ Unlocking Difficulties
Risks
Identification Self-Paced Read Information Answer Self- Compare BPP 1 hr
Sheet 1.1 on Check 1.1 Answers to Self- Learners
Blended learning Hazards and Risks Check 1.1 Material for
Identification and Grade 7 & 8
Control pp. 56 -60
1.2 Read Modular/ Read Information Answer Self- Compare BPP
Occupational Sheet 1.2 on Check 1.2 Answers to Self- Learners
1 hr.
Health and Safety Self-Paced Occupational Health Check 1.2 Material for
Blended Learning and Safety Grade 7 & 8
pp. 62 – 64
View Video
Presentation about
safety procedures
when working in the
shop.
1.3 Personal Modular/ Read Information Answer Self- Compare BPP
Hygiene and Sheet 1.2 on Check 1.3 Answers to Self- Learners
Self-Paced 1 hr.
Proper Personal Hygiene Check 1.3 Material for
Dishwashing Blended Learning and Proper Grade 7 & 8
Dishwashing Perform pp. 67 – 73
Techniques Activity Sheet Page 21
Session Plan in Bread and Pastry Production Exploratory 7 & 8 Internet
1.1 on
Activity Sheet
Personal LM p. 65
1.1 .Proper Hygiene
Hygiene and
and Proper
Proper
 ACTIVITY SHEET #4.1
WATCH VIDEO PRESENTATION ON HAZARDS AND RISK

Tools and Materials : Pen and paper

Assessment Method: SCORING RUBRICS

Learners Name: Date:

SCORING RUBRICS
Criteria 5 3 1 Your Score
Level of understanding The presentation was The presentation was The presentation was
very much understood slightly understood not understood
Degree of importance Importance of the Importance of the Importance of the
presentation was presentation was presentation was not
stated at the fullest stated at moderate clearly stated
degree degrees
Maximum Score - 5 Your Total Score
Score Equivalent:
5 - Very Good
3 - Good
1- Fair

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 ACTIVITY SHEET 4.2
FILM VIEWING ON HAZARDS AND RISKS
DIRECTIONS: View film on hazards and risks. After viewing the film on hazards and risks, prepare yourself
for answering the Checklist.
Name: Class Period:

WORKPLACE SAFETY ATTITUDE SURVEY

For each of the following statements, check the response that best fits what you think or believe right now. Be as honest as
possible.

Disagree Strongly Agree Strongly

Disagree Agree

1. My health is very important to me

2. A workplace injury or illness will never happen to me.

3. If I do not watch out for my own health, I can’t assume anyone else will.

4. Workplace injuries or illnesses just happen. I can’t do anything about

them

5. It is worth the inconvenience to take the necessary precautions to be

safe at work.

6. I do not worry about workplace injuries or illnesses.

7. People may think I am strange if I am concerned about safety at work

8. I am more careful than other people, so I do not think I will get injured at
work.

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 OPERATION SHEET 4.3
PRACTICE PROPER SEGREGATION TECHNIQUE
OBJECTIVES: To be able to categorize waste as for re-use, recycle, reduce or dispose.
MATERIALS TOOLS AND EQUIPMENT: Waste bags or cans, different kinds of wastes
Procedure:

1. Look inside the classroom. Gather all the waste.

2. Segregate the wastes whether for recycle, re-use, reduce or for dispose.
3. Place on designated/labeled trash boxes or cans. 4. Put them on a safe place for pick up.
Learner’s Name: Date:
Competency: Practice Occupational Safety and Health
Directions: Test Attempt: 1st 2nd 3rd
Ask teacher to assess your performance Level PERFORMANCE LEVELS
in the following critical task and Achieved
performance criteria below.
4 - Can perform this skill without supervision and with initiative
and adaptability to problem situations.
You will be rated based on the overall 3 - Can perform this skill satisfactorily without assistance or
evaluation on the right side. supervision.
2 - Can perform this skill satisfactorily but requires some
assistance and/or supervision.
1 - Can perform parts of this skill satisfactorily, but requires
considerable assistance and/or supervision
Teacher will initial level achieved.

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 ACKNOWLEDGEMENT
This is to acknowledge the different practitioners, experts and specialists who made this Session Plan
for Grades 7 & 8 (Exploratory) possible.

WRITERS (BREAD AND PASTRY PRODUCTION)

1. MELINDA C. CHAVEZ Teacher III Nabua National High School
2. SERGIA R. ASIS Master Teacher I Sta. Lutgarda National High School
3. MERCY B. RIVERA Teacher III Eusebia Paz Arroyo Memorial National
High School
4. SUSANA S. DELA CRUZ Head Teacher I Sta. Lutgarda National High School
5. LOTIS A. FRANCISCO Teacher I Juan F. Triviño Memorial High School
6. DOREEN A. ARELLANO Teacher III Gregorio Ocampo Bercasio Memorial
High School
7. LALAINE V. FABRICANTE Master Teacher I San Jose Pili National High School
LANGUAGE EDITOR
CELESTE E. OIDA Master Teacher I Nabua National High School
VALIDATORS
1. ELLA D. MIRANDILLA, Ed. D. Principal IV Nabua National High School
2. MARGIE F. ROMUALDO Head Teacher VI Nabua National High School
3. LEILA H. LANUZA Master Teacher I Nabua National High School
4. GERMAN V. DE VERA Master Teacher I Nabua National High School

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 5. LALAINE V. FABRICANTE Master Teacher I San Jose Pili National High School
DEMO TEACHERS
1. JOYCE C. MACALALAD Teacher I Nabua National High School
2. JOMMARK P. BENOSA Teacher I Nabua National High School
ILLUSTRATOR/EDITOR
JOHN PAULO C. CHAVEZ Teacher I Tapayas High School
MANAGEMENT TEAM
1. DR. GILBERT T. SADSAD Regional Director ROV
2. DR. CRESTITO ECO Asst. Regional Director ROV
3. DR. HAYDEE BOLIVAR Chief, CLMD ROV
4. CHRISTIE L. ALVAREZ Reg’l. EPS, EPP/TLE/TVL ROV
5. DR. CECILLE BERNADETTE P. Schools Division Superintendent DO, Camarines Sur
RIVERA
6. DR. SUSAN S. COLLANO ASDS, Secondary DO, Camarines Sur
7. DR. LITA T. MIJARES Chief, CID DO, Camarines Sur
8. DR. LILIAN R. PAREDES EPS-1, EPP/TLE/TVL DO, Camarines Sur

Note: All pictures and graphic illustrations taken from the internet are properties of the original owners and are used only
as supplemental materials for educational purposes.

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