Work-Based Learning Lesson Plan: Bread and Pastry Production

Lesson Title: Applying Professional Baking Techniques in a Workplace Setting

Grade Level: Senior High School / Tech-Voc (Bread and Pastry NC II level)

Duration: 1 week (can be spread over multiple sessions or a full immersion day)

WBL Type: Simulated Work Experience / Industry Partner Collaboration

Learning Objectives:

By the end of the lesson, students will be able to:

Apply standard operating procedures in bread and pastry production.

Demonstrate safe and sanitary practices in a simulated bakery setting.

Follow professional recipes and produce quality baked products.

Communicate and collaborate effectively in a team bakery environment.

Reflect on the expectations and routines of real-world bakery operations.

Materials Needed:

Fully equipped school baking laboratory or partner bakery site

Ingredients for selected baked goods (e.g., pandesal, ensaymada, cookies, chiffon cake)

PPE: hairnets, aprons, gloves

Recipe cards, production schedule sheets

Assessment rubrics and self-reflection sheets

Lesson Outline:

Day 1: Orientation & Workplace Preparation

Introduction to WBL: Overview of bakery operations, roles, and expectations

Safety & Sanitation Review: Proper hygiene, use of tools, and equipment

Professionalism in the Kitchen: Time management, teamwork, attitude

Day 2–4: Hands-On Production Simulation / Industry Exposure

Activities:
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Students are assigned roles (e.g., dough maker, oven handler, finisher, packer)

Prepare a batch of 2–3 common bakery items per day using real-time production
schedules

Follow mise en place and clean-as-you-go protocols

Practice basic communication with "supervisor" (teacher or industry partner)

Day 5: Product Presentation & Evaluation

Set up a mini "Bakery Display Table"

Students present products, including packaging and pricing

Peer and teacher evaluation using a performance rubric

Conduct a self-assessment and written reflection on the experience

Assessment Tools:

Performance Rubric: Includes safety, accuracy, teamwork, cleanliness, product quality

Product Evaluation Form: Taste, texture, presentation

Reflection Journal: Insights on work experience, challenges, and learning points

Supervisor Feedback: (optional, if working with a real bakery)

WBL Extension Activities:

Guest Baker Talk: Invite a professional baker to share about their career journey

Bakery Visit: Observe live bakery operations (if possible)

Entrepreneurship Tie-In: Let students plan a small bread or pastry business based on
their experience

WORK-BASED LEARNING LESSON PLAN

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Subject/Track: Bread and Pastry Production NC II

Lesson Title: Hands-on Experience in Professional Bread and Pastry Operations

Grade Level: Senior High School (TVL Track)

Duration: 1 Week (can be adapted to multiple sessions or immersion hours)

WBL Modality: Simulated Workplace / In-School Laboratory or Partner Bakery

Learning Objectives:

At the end of the lesson, learners should be able to:

1. Demonstrate proper workplace behavior, safety, and sanitation in a bakery setting.

2. Prepare selected bread and pastry products using standard recipes and production
schedules.

3. Work effectively as a team member in a real or simulated workplace setting.

4. Apply quality control standards during food preparation and packaging.

5. Reflect on the roles, responsibilities, and challenges of a professional baker or pastry

chef.

Materials Needed:

Baking lab or partner bakery with necessary equipment

Raw materials (flour, sugar, yeast, etc.)

Standardized recipes and production plan

PPE (apron, gloves, hairnet)

Workplace behavior checklist

Reflection sheets and performance rubrics

Lesson Procedures:

Day 1: Orientation & Workplace Readiness

Introduction to Work-Based Learning

Review workplace safety rules and food sanitation standards

Tour of the school baking lab or partner bakery

Assignment of roles for production (e.g., mixer, dough former, baker, packager)

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Day 2–4: Hands-On Production and Operations

Follow production schedule (bake items like pandesal, dinner rolls, cookies, cake slices)

Rotate students through different bakery tasks

Apply "mise en place" and clean-as-you-go techniques

Practice customer service (if simulating a bakery storefront)

Day 5: Product Display and Reflection

Set up a bakery-style product display

Conduct peer and teacher evaluation of product quality (taste, texture, appearance)

Each student completes a reflection sheet:

What did I learn?

What was challenging?

What would I do differently next time?

Assessment Methods:

Performance Rubric: Safety, sanitation, teamwork, task execution

Product Evaluation: Based on industry standards (taste, texture, appearance, packaging)

Behavior Checklist: Punctuality, attitude, cooperation

Reflection Journal: Insight into real-world baking practices

WBL Extension Activities (Optional):

Guest Baker Talk / Demo

Field Visit to a Local Bakery

Simple Business Simulation: Students cost, price, and market one of their baked
products

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Bread and Pastry
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 Document No.

Date prepared Issued by:

Bread and Pastry
Products Prepared by: Revision #
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