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    Detailed Lesson Plan in Bread and Pastry Production NC Ii

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    Mark John Bechayda Casilag
    This lesson plan outlines the objectives, content, procedures and evaluation for teaching students about presenting and displaying baked pastry products according to established standards. [The lesson plan details presenting baked goods in an organized manner and the importance of decoration.] Students will learn various ways of presenting pastries, such as plating and proper display. They will then be assessed on their understanding through group activities and short answer questions about presenting and decorating bakery products.

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    Detailed Lesson Plan in Bread and Pastry Production NC Ii

    Uploaded by

    Mark John Bechayda Casilag
    41 views3 pages
    This lesson plan outlines the objectives, content, procedures and evaluation for teaching students about presenting and displaying baked pastry products according to established standards. [The lesson plan details presenting baked goods in an organized manner and the importance of decoration.] Students will learn various ways of presenting pastries, such as plating and proper display. They will then be assessed on their understanding through group activities and short answer questions about presenting and decorating bakery products.

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    lessons for tvl

    Original Title

    July 19

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    This lesson plan outlines the objectives, content, procedures and evaluation for teaching students about presenting and displaying baked pastry products according to established standards. [The lesson plan details presenting baked goods in an organized manner and the importance of decoration.] Students will learn various ways of presenting pastries, such as plating and proper display. They will then be assessed on their understanding through group activities and short answer questions about presenting and decorating bakery products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    41 views3 pages

    Detailed Lesson Plan in Bread and Pastry Production NC Ii

    Uploaded by

    Mark John Bechayda Casilag
    This lesson plan outlines the objectives, content, procedures and evaluation for teaching students about presenting and displaying baked pastry products according to established standards. [The lesson plan details presenting baked goods in an organized manner and the importance of decoration.] Students will learn various ways of presenting pastries, such as plating and proper display. They will then be assessed on their understanding through group activities and short answer questions about presenting and decorating bakery products.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

    Teacher : MARK JOHN B. CASILAG


    Grade Level : Grade 11
    Learning Area : BREAD AND PATRY PRODUCTION NC II
    Quarter : I
    Date : July , 2019

    I. OBJECTIVES:
    A. Content Standard:
    The learner demonstrates understanding of the basic concept and
    underlying theories in preparing and producing pastry products.
    B. Performance Standards:
    The learner demonstrate competencies in preparing and producing
    pastry products.
    C. Learning Competency:
    LO 2. Decorate and present Pastry products
    2.4 Present baked pastry products according to established
    standards and procedures.
    E. Specific Objectives:
    At the end of the period, the learners will be able to:
    1. Enumerate ways to present and display bakery products.
    2. Identify each ways of presenting and displaying bakery products.

    D. CODE: TLE_HEBP9- 12PP-IIh-i-5

    II. CONTENT:
    a. Standards and procedures in finishing pastry products
    b. Plating and presenting pastry products
    III. LEARNING RESOURCES:
    A. References:
    1. K to 12 Home Economics – Food and Beverage Services (NC II)
    Curriculum Guide May 2016

    B. Other Instructional Resources:


    1. Multimedia/video presentation
    2. Bread and Pastry- Technical-Vocational-Livelihood Track Manual First
    Edition 2016

    IV. PROCEDURES:

    A.1. Pre-Activity
    Prayer
    Energizer
    Checking of Attendance

    A.1. Review

    1. What have you learned yesterday?


    2. What are the different types of icing, filling and glazes??
    A.2 Motivation:

    The teacher will show the students beautiful presentations of


    variety of bread and pastries. Then ask them what they observed.
    After their answers, that is the time the teacher will reveal the lesson
    for the day.

    B. Presentation

    B.1. Lesson Proper

    The teacher will flash on the screen the Ways to Present and Display
    Bakery products and discuss one by one.

    V. APPLICATION

    Activity:

    After the discussion, teacher shall then instruct the students to group
    themselves into 5 groups. Each group will be given 3 jumbled words. They
    have 2 min. to solve the words and explain each word for 3 min. They shall be
    graded according to the following criteria.

    Participation
    Correctness Mastery of all Total
    (50 %) (30%) members (100%)
    (20%)
    Group 1
    Group 2
    Group 3
    Group 4
    Group 5

    VI. EVALUATION
    In 3-5 sentences, answer the following questions. Write your answer in
    a ½ sheet of paper.
    1. How do we present and decorate bakery products?
    2. Why is it important to decorate finished baked products?

    Your answer will be rated using the rubrics below.


    CRITERIA 4 3 2 1
    Clarity Exceptionally Generally Lacks clarity Unclear; cannot
    clear and easy clear and and difficult to understand
    to understand quite easy understand
    to
    understand
    Comprehensiveness Thorough and Substantial Partial or not Misunderstanding
    comprehensive Explanation comprehensive or serious
    explanation explanation misconception on
    the explanation
    Relevance Highly Generally Somewhat Irrelevant
    relevance relevance relevant
    VII. REFLECTION

    93 % of the students performed well in the activity and attained the set
    objectives. The students were able to understand. The student who was not able to
    perform the activity will undergo a peer teaching and will be evaluated by the
    teacher afterwards.

    VIII. REMARK

    Prepared by: Checked by:


    MR. MARK JOHN B. CASILAG MRS. AIDA A. BESANTE
    TEACHER I TEACHER II/ SUBJECT GROUP HEAD

    Noted by:
    MRS. TERESITA A. BARRIO
    ASST. PRINCIPAL SENIOR HIGH SCHOOL

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