Lesson Plan in Technology and Livelihood Education

Bread and Pastry Production

Lesson Information
Date: Subject:
Grade Level: Schedule:

Course/Subject Description: This lesson develops vital skills specific in Baking and
Pastry; accurate measuring, understanding of key ingredients, bakeshop equipment and
the techniques required during preparation.

Content Standard: The learners demonstrate an understanding of the core concepts

and theories in bread and pastry production.

Performance Standard: The learners independently demonstrate core competencies

in preparing and producing bakery products.

I. OBJECTIVES/COMPETENCIES:
a. Identify the proper baking tools for measuring ingredients according to
recipe or production requirements;
b. Demonstrate how to measure baking ingredients properly according to
recipe or production requirements;
c. Promote the proper way of measuring ingredients to achieve excellent
quality-baked products; and
d. Value the importance of proper way of selecting, measuring, and weighing
ingredients according to recipe or production requirements.

II. CONTENT:
a. Topic: Accurate Measurement of Baking Ingredients
b. References: Careers Pathways in TLE – Grade 9 Manual
c. Time Allotment: 1 hour
d. Instructional Materials: Printed Pictures, PowerPoint Presentation,
Measuring Tools, and Baking Ingredients.

III. PROCEDURE
PRELIMENARIES: Opening Prayer, Greetings, Checking of
Attendance, Recap/Review of Previous Lesson.

a. ACTIVITY
 Picture analysis – The teacher will show Different kinds of
Measuring tools.
Guide Questions:
1. What do you call these tools?
2. When do we use these tools?
b. ANALYSIS