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Lesson Plan 1

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Maria Karrine Castillo
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7 views

Lesson Plan 1

Uploaded by

Maria Karrine Castillo
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SEMI-DETAILED LESSON PLAN

BREAD AND PASTRY PRODUCTION NC II

I. OBJECTIVES
Content Standard
The learners demonstrate an understanding of the core concepts and theories in bread and
pastry production.
Content Standard
The learners independently demonstrate core competencies in preparing and producing
bakery products.
LO 1. Prepare bakery products
1.1 Select, measure and weight required ingredients according to recipe or production
requirements
CODE: TLE_HEBP9- 12PB-Ia-f-1

Learning objectives
At the end of the lesson the students are expected to:
a. Select and identify ingredients in baking bakery products.
b. Discuss the function of the basic baking ingredients.
c. Develop awareness on the basic baking ingredients and appreciate its function.
II. SUBJECT MATTER
Topic: Baking Terminologies
References: K to 12 Curriculum Guide, LM -pp.8-9
Materials: Laptop, Speaker, Movie, Visual aid
Values Integration:

III. PROCEDURE

A. Preparation
Greetings
The teacher will greet the class
Prayer
The teacher will ask a volunteer to lead a prayer.
Attendance
The teacher will check the attendance.
Classroom rules
The teacher will remind the students regarding the virtual classroom rules.
Review
The teacher will present activity “ Pass the Ball/Cabbage”.
Motivation
The teacher will present Video presentation of on “State of matter”
The teacher will ask the students to watch and comprehend and ask the following questions after
the presentation:
B. Presentation
The teacher will ask the students based on the video presented, describe their own idea of a solid
or dry ingredients and liquid ingredients?
The teacher will provide pictures of dry and liquid ingredients and their names
The teacher will group the student into 3 groups and using cellphone they can search the meaning
and discuss in front of the class.
C. Application
The teacher will ask students to give dry ingredients that are usually available in their kitchen.
Why? Process their answer, what recipe that needs the use of the ingredients?

D. Generalization
The teacher will ask some students to summarize their understanding.
The teacher will ask them to enumerate some examples of dry and liquid ingredients
IV. Evaluation
The teacher will give the 10 items of the quiz in Matching type.

V. Assignment
The teacher will post the assignment Research/Collect for any baked product recipes. Make a list
all dry and liquid ingredients used in the recipe

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