Detailed Lesson Plan in Bread and Pastry Production NC Ii
Detailed Lesson Plan in Bread and Pastry Production NC Ii
Detailed Lesson Plan in Bread and Pastry Production NC Ii
I. OBJECTIVES:
A. Performance Standards:
B. Learning Competency:
C. Specific Objectives:
CODE: TLE_HEBP9-12PB-Ia-f-1
II. CONTENT:
A. References:
1. K to 12 Home Economics – Food and Beverage Services (NC II)
Curriculum Guide May 2016
IV. PROCEDURES:
A. Pre-Activity
Prayer
Energizer
Checking of Attendance
A.1. Review
A.2 Motivation:
The teacher will present two sets of freshly baked bread. Set
A- with good quality yeast bread and Set B- with poor quality yeast
bread. Let them taste it. The teacher will then ask the students
how’s the quality of the breads according to its appearance, texture,
color, and odor. After the answer of the students, the teacher will
then reveal the lesson for the day.
B. Presentation
3. Texture
Tough Excess flour
Overmixing
Incorrect temperature
2. Grain
Not flaky Insufficient shortening
Under mixing or over mixing of shortening to flour
3. Texture
Too dry Too stiff dough
Over baking
V. GENERALIZATION
VI. APPLICATION
VII. EVALUATION
Activity
Play the Fish-A Word game. Using a magnetic fish rod, each
student will fish one principle written in a slip of paper with w paper clip
attached to it. The student will read the principle aloud and explain it on
his/her own understanding. Then he/she will call on another student to do
the same.
Mastery (30%)
Total (100%)
VIII. REFLECTION
92 % of the students performed well in the activity and attained the set
objectives. The students were able to understand, internalize and apply the
Techniques in measuring ingredients.
The student who was not able to perform the activity will undergo a peer
teaching and will be evaluated by the teacher afterwards.
IX. REMARK
20 out of 23 students performed well in this lesson. Two student was not
able to perform because he is absent.
Noted by:
TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL