Professional Documents
Culture Documents
Learning Plan
Learning Plan
GRADE: 7
UNIT TOPIC:
The learner demonstrates understanding of the used of tools and equipment in bread and
pastry production
The learner demonstrate understanding in performing measurement and calculation in
bread and pastry production
The learner demonstrates understanding in maintaining tools and equipment in bread and
pastry production
The learner demonstrates understanding in practicing Occupational Health and Safety
procedure in bread and pastry
LEARNING COMPETENCIES
LO. 1. Use of tools and bakery equipment
LO. 2. Perform mensuration and calculation
LO. 3. Maintain tools and equipment
LO. 4. Hazards and risks identification and control
LEARNING TARGETS
At the end of the quarter, I can…..
a) Prepare tools and equipment for specific baking purposes
b) Classify baking tools and equipment based on their uses
c) Familiarize oneself with the table of weights and measure in baking
d) Apply basic mathematical operation in calculating weights and measures
e) Measure dry and liquid ingredients
f) Check condition of tools and equipment
g) Perform basic preventive maintenance
h) Store tools and equipment
i) Identify hazard and risks
j) Evaluate hazard and risks
k) Control hazards and risks
l) Maintain occupational health and safety awareness
Pre-test
Directions: Choose the letter of the correct answer. Write your answer on the space provided
before the number.
1. What kind of utensils are pots and pans?
a. Chinaware
b. Cookware
c. Glassware
d. Silverware
2. Which equipment is used to mix dry and liquid ingredients?
a. Blender
b. Hand mixer
c. Microwave oven
d. Rice cooker
3. It is a stationary appliance with sharp, rotating blades at the bottom of a cylindrical container
usually made of glass.
a. Blender
b. Hand mixer
c. Microwave oven
d. Stand mixer
4. It is used for recipes that call for exact weight of ingredients.
a. Barometer
b. Thermometer
c. Timer
d. Weighing scale Answers:
5. It is used to measure the time it takes to cook ingredients.
1. Silverware
a. Timer 2. 2.hand mixer
b. Wall clock 3. Blender
c. Weighing scale 4. Weighing scale
d. Wrist watch 5. timer
EXPLORE
The module begins with an - Jigsaw puzzle-Topic: Basic Tools and Equipment
In the activity, the student are tasked to arrange the broken pictures accordingly. After which, students
will tell something about the thing being shown.
Process Questions
1. What have you learned from the Jigsaw puzzle activity?
2. What do you think the reason you got high or low score?
3. How did you strategize to come with the correct pattern?
Activity 2: KWHL
K W H L
What do we know? What do we want find How can you find out What did we learn?
out what we want to
learn?
Process Questions:
1. How did you find the activity?
2. Did you enjoy the activity? Why/Why not?
END OF EXPLORE
FIRM UP
EQ: How are you going to produce quality baked products?
Activity 4
Paper and pencil activity-Drill
Directions: Answer the following conversion exercise.
Process Questions:
1. What is the importance of conversion?
2. What lesson did you learn from the activity?
Activity 5
Video presentation on how to maintain tools and equipment in baking.
Process Question:
1. Why do we need to maintain the cleanliness of tools and equipment in baking?
2. What will happen if you did not maintain the tools and equipment?
END OF FIRM UP
DEEPEN
Holistic Rubric
BREAD MAKING
Score Description
Students understood proper baking technique. Completed all
3 instructions, excellent time management. Understood safety and
sanitation practices. The baked product was well-presented.
Students absorbed proper baking methods and techniques but did not
2 practice good time management.
Students completed most of the tasks but did not observe proper
1 baking procedures such as health and safety manners. Got distracted
and/or were not able to finish successfully.
Proper baking technique was misinterpreted. Did not observe or
0 demonstrate health and safety procedures.
END OF TRANSFER
REGION: II
SUBJECT: TECHNOLOGY AND LIVELIHOOD EDUCATION-HOME ECONOMICS
GRADE LEVEL: 7
UNIT/STRANDS: BREAD AND PASTRY PRODUCTION
TEACHERS: GROUP 1
MEMBERS:
DESIREE ANN C. ALEJANDRO
GLENDA MAE P. ALLIOVIDA
RICHARD S. BATARA
SUZETTE M. CASTANEDA
JOSEPHINE T. ESPERA
APRIL JOYCE T. GONZALES
ROSEMARIE D. IGLESIAS
RAFFY B. OBBAMEN
AUREA S. SALAS
KARREN L. TAGUIAM