Republic of the Philippines

DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL
BURGOS
Daily Lesson Plan
BREAD AND PASTRY PRODUCTION
(Thursday,Friday 2hrs.)
I. OBJECTIVES: At the end of session, the students should able to:
1. Explain the basic concepts in bread and pastry production ,
2. Discuss the relevance of the course, and
3. Explore career opportunities of bread and pastry production.

II. SUBJECT MATTER:

GENERAL CONTENT: Introduction of Bread and Pastry production
T0PIC:
 Basic concepts in bread and pastry production
 Relevance of the course
 Career opportunities
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual

MATERIALS: Slides, projector,

CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in bread and pastry production
as prescribed in the TESDA Training Regulation.

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Lecture, class discussion, brainstorming.
B. Analysis
What is the basic concept of bread and pastry production?
What is the relevance of this in your course?
What are the different opportunities for having bread and pastry production NC II?
C. Abstraction
Do you wish to own a bakery someday?
What is the importance of studying bread and pastry production?
D. Application
Students are group into 4; each group will discuss what they want to be in the
future all groups are given 20minutes to discuss.
V. EVALUATION: The learners are rated according to their answers on the group interview
To be conduct by the teacher.
VI. AGREEMENT: Read on the following:
 Accurate measurement of ingredients
 Baking ingredients and its substitution
 Types, kinds, and classification of bakery products
 Mixing procedures/formulation/ recipes, and desired product
characteristics of various bakery products
 Baking techniques, appropriate conditions and enterprise
requirements and standards
  Temperature ranges in bakery products

VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Principal 2
 cRepublic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION

I. OBJECTIVES: At the end of 240 minutes period, the students should able to:
1. Select, measure and weigh required ingredients according to recipe or production
Requirements,
2. Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics and
3. Use appropriate equipment according to required bakery products and standard
operating procedures.
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRODUCE BAKERY PRODUCTS
T0PIC:
 Accurate measurement of ingredients
 Baking ingredients and its substitution
 Types, kinds, and classification of bakery products
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual

MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual

CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and producing
bakery products .

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
E. Activity
Lecture, class discussion, brainstorming.
F. Analysis
How to select measure and weigh required ingredients according to recipe or production
Requirements?
How to prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics and,

Why do you need to Use appropriate equipment according to required bakery products
and standard operating procedures.

G. Abstraction
Why do you need to measure the ingredients accurately?
What is the importance of studying bread and pastry production?
H. Application
Students are group into 4; each group will discuss what they want to be in the
future all groups are given 20minutes to discuss.
V. EVALUATION: The learners are rated according to their answers on the group interview
 To be conduct by the teacher.
VI. AGREEMENT: Read on the following:
 Accurate measurement of ingredients
 Baking ingredients and its substitution
 Types, kinds, and classification of bakery products
 Mixing procedures/formulation/ recipes, and desired product
characteristics of various bakery products
 Baking techniques, appropriate conditions and enterprise
requirements and standards
 Temperature ranges in bakery products

VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Principal 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL
BURGOS

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
I. OBJECTIVES: At the end of the session, the students should able to:
1. Select, measure and weigh required ingredients according to recipe or production
Requirements,
2. Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics and
3. Use appropriate equipment according to required bakery products and standard
operating procedures.
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRODUCE BAKERY PRODUCTS
T0PIC:
 Accurate measurement of ingredients
 Baking ingredients and its substitution
 Types, kinds, and classification of bakery products
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual

MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual

CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and producing
bakery products .

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
I. Activity
Lecture, class discussion, brainstorming.
J. Analysis
How to select measure and weigh required ingredients according to recipe or production
Requirements?
How to prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics and,

Why do you need to Use appropriate equipment according to required bakery products
and standard operating procedures.

K. Abstraction
Why do you need to measure the ingredients accurately?
What is the importance of studying bread and pastry production?
L. Application
Students are group into 4; each group will discuss what they want to be in the
future all groups are given 20minutes to discuss.
V. EVALUATION: The learners are rated according to their answers on the group interview
To be conduct by the teacher.
VI. AGREEMENT: Read on the following:
  Accurate measurement of ingredients
 Baking ingredients and its substitution
 Types, kinds, and classification of bakery products
 Mixing procedures/formulation/ recipes, and desired product
characteristics of various bakery products
 Baking techniques, appropriate conditions and enterprise
requirements and standards
 Temperature ranges in bakery products

VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION NC II
WEEK #7

I. OBJECTIVES: At the end of the session, the students should able to:
1. Use appropriate equipment according to required bakery products and standard
operating procedures
2. Bake bakery products according to techniques and appropriate conditions
3. Select required oven temperature to bake goods in accordance with the desired
Characteristics
CODE: TLE_HEBP912PB-Ia-f-1
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRODUCE BAKERY PRODUCTS
T0PIC:
 Baking techniques, appropriate conditions and enterprise requirements and standards
 Temperature ranges in bakery products
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual

MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual

CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and producing
bakery products .

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Preparing of different bakery products.
B. Analysis
How to bake bakery products using different techniques?
How to choose appropriate tools and equipment in preparing different
bakery products?
C. Abstraction
What will be the result of correct temperature in the appearance of the bakery
products.
Why do we need to use appropriate techniques in preparing bakery products.
D. Application
Students are group into 4; each group will have to make different bakery products

V. EVALUATION: The learners are rated according to their output.

VI. AGREEMENT: Read on the following:

 Types, kinds, and classification of bakery products

 Mixing procedures/formulation/ recipes, and desired product
characteristics of various bakery products
 Baking techniques, appropriate conditions and enterprise
requirements and standards
  Temperature ranges in bakery products

VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #10

I. OBJECTIVES: At the end of the session, the students should able to:
1. Bake bakery products according to techniques and appropriate conditions
2.Select required oven temperature to bake goods in accordance with the desired
characteristics,
3. Prepare a variety of bakery products according to standard mixing procedures/
formulation/ recipes and desired product characteristics
4.Use appropriate equipment according to required bakery products and standard
operating procedures
CODE: TLE_HEBP912PB-Ia-f-1
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRODUCE BAKERY PRODUCTS
T0PIC:
 Baking techniques, appropriate conditions and enterprise requirements and standards
 Temperature ranges in bakery products
 Suggested project, pandesal, pande coco, Spanish bread, cheese bread
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual

MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual

CONTENT STANDARD:
The learners demonstrate an understanding of the core concepts and theories in bread
and pastry production.
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and producing
bakery products .

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
E. Activity
Preparing of different bakery products.
F. Analysis
How to bake bakery products using different techniques?
How to choose appropriate tools and equipment in preparing different
bakery products?
G. Abstraction
What will be the result of correct temperature in the appearance of the bakery
products.
Why do we need to use appropriate techniques in preparing bakery products.
H. Application
Students are group into 4; each group will have to make different bakery products
V. EVALUATION: The learners are rated by using rubrics.
VI. AGREEMENT: Read on the following:

 Types, kinds, and classification of bakery products

 Mixing procedures/formulation/ recipes, and desired product
characteristics of various bakery products
 Baking techniques, appropriate conditions and enterprise
requirements and standards
 Temperature ranges in bakery products

VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL
BURGOS
DAILY LESSON PLAN
BREAD AND PASTRY PRODUCTION
WEEK #11

I. OBJECTIVES: At the end of the session, the students should able to:
1. Select, measure and weigh required ingredients according to recipe or production
requirements and established standards and procedures
2. Prepare variety of pastry products according to standard
mixing procedures/formulation/ recipes and desired product characteristics
3. Use appropriate equipment according to required pastry products and standard
operating procedures.
CODE: TLE_HEBP912PP-IIa-g-4
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRODUCE PASTRY PRODUCTS
T0PIC:
 Culinary and technical terms related to pastry products
 Ratio of ingredients required to produce a balance formula
 Correct proportion control, yields, weights and sizes for profitability
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the basic concept and underlying theories in
preparing and producing pastry product
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and producing
pastry products .

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Class discussion.
B. Analysis
Why do you need to measure the ingredients in preparing pastry product?
How to choose appropriate tools and equipment in preparing different
pastry products?
C. Abstraction
What will be the result of correct temperature in the appearance of the pastry
products.
Why do we need to use appropriate techniques in preparing pastry products.
D. Application
Learners are group into 4; each group will identify the different tools and
equipment in pastry products.

V. EVALUATION: The learners are rated by using rubrics.

VI. AGREEMENT: Read on the following:
 Types, kinds, and classification of pastry products
  Mixing procedures/formulation/re cipes and desired product
characteristics of various pastry products
 Baking tools, equipment, and their uses and functions
VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL
BURGOS

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #13

I. OBJECTIVES: At the end of the session, the students should able to:
1. Select, measure and weigh required ingredients according to recipe or production
requirements and established standards and procedures
2. Prepare variety of pastry products according to standard
mixing procedures/formulation/ recipes and desired product characteristics
3. Use appropriate equipment according to required pastry products and standard
operating procedures.
CODE: TLE_HEBP912PP-IIa-g-4
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRODUCE PASTRY PRODUCTS
T0PIC:
 Culinary and technical terms related to pastry products
 Ratio of ingredients required to produce a balance formula
 Correct proportion control, yields, weights and sizes for profitability
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the basic concept and underlying theories in
preparing and producing pastry product
PERFORMANCE STANDARD:
The learners independently demonstrate core competencies in preparing and producing
pastry products .

III. LEARNING RESOURCES:

Curriculum Guide, Internet
IV. PROCEDURES:
E. Activity
Class discussion.
F. Analysis
Why do you need to measure the ingredients in preparing pastry product?
How to choose appropriate tools and equipment in preparing different
pastry products?
G. Abstraction
What will be the result of correct temperature in the appearance of the pastry
products.
Why do we need to use appropriate techniques in preparing pastry products.
H. Application
Learners are group into 4; each group will identify the different tools and
equipment in pastry products.

V. EVALUATION: The learners are rated by using rubrics.

VI. AGREEMENT: Read on the following:
 Types, kinds, and classification of pastry products
  Mixing procedures/formulation/re cipes and desired product
characteristics of various pastry products
 Baking tools, equipment, and their uses and functions
VII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary Scho
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #3

I. OBJECTIVES: At the end of the session, the students should able to:
1. Select, measure and weigh required ingredients according to recipe or production
requirements and established standards and procedures
2. Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Use appropriate equipment according to required pastry products and standard
operating procedures.
CODE: TLE_HEBP912TC-IIIa-f-7
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
T0PIC:
 Culinary and technical terms related to pastry products
 Ratio of ingredients required to produce a balance formula
 Correct proportion control, yields, weights and sizes for profitability
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and
cakes.
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity

Class discussion.
B. Analysis
Why do you need to measure the ingredients in preparing and presenting gateaux,
tortes and cake product?
How to choose appropriate tools and equipment in preparing different
pastry products?
C. Abstraction
What will be the result of correct temperature in the appearance of the pastry
products.
Why do we need to use appropriate techniques in preparing pastry products.

D. Application

Learners are group into 4; each group will identify the different tools and
equipment in pastry products.

V. EVALUATION: Practical exam

VI. AGREEMENT: Read on the following:
Main ingredients used for variety of sponge and cakes
Specific temperature used for different types of sponge and cakes
Pre-heating the oven
VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #5

I. OBJECTIVES: At the end of the session, the students should able to:
1. Select, measure and weigh required ingredients according to recipe or production
requirements and established standards and procedures
2. Select required oven temperature to bake goods in accordance with desired
characteristics, standard recipe specifications and enterprise practices
3. Use appropriate equipment according to required pastry products and standard
operating procedures.
CODE: TLE_HEBP912TC-IIIa-f-7
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
T0PIC:
 Culinary and technical terms related to pastry products
 Ratio of ingredients required to produce a balance formula
 Correct proportion control, yields, weights and sizes for profitability
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and
cakes.
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Students will be grouped into 4, each group will be given a chance to write
various ingredient’s and materials use in baking which is common to them.
B. Analysis
Why do you need to measure the ingredients in preparing and presenting gateaux,
tortes and cake product?
How to choose appropriate tools and equipment in preparing different
pastry products?
C. Abstraction
What will be the result of correct temperature in the appearance of the pastry
products.
Why do we need to use appropriate techniques in preparing pastry products.

D. Application

Learners are group into 4; each group will identify the different tools and
equipment in pastry products.

V. EVALUATION: Practical exam

VI. AGREEMENT: Read on the following:
Main ingredients used for variety of sponge and cakes
Specific temperature used for different types of sponge and cakes
 Pre-heating the oven
VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #7

I. OBJECTIVES: At the end of the session, the students should able to:
1. prepare and select fillings in accordance with required consistency and appropriate
flavors.
2. fill and assemble slice or layer sponges and cakes according to standard recipe
specifications, enterprise practice and customer preferences
3. select coatings and sidings according to the product characteristics and required recipe
specification.

CODE: TLE_HEBP912TC-IIIg-8

II. SUBJECT MATTER:

GENERAL CONTENT: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
T0PIC:
 Identification of fillings appropriate in a specific cakes
 Identification of the required consistency and appropriate flavor of fillings
 Filling and assembling cakes according to the standard recipe specifications
 Classification of coatings and sidings based on the required recipe specifications and
product characteristics

REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and
cakes.
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Students will be grouped into 5; each group will be given a chance to write
Different fillings of cakes that they know and tried to taste.
B. Analysis
How do you prepare and select fillings of the cakes?
Why do you need to know the preferences of the clients?
What are the different coatings and sidings of the base of the cakes?
C. Abstraction
What is the importance of the different fillings in making various cakes?

D. Application

Learners are group into 5; each group will plan what kind of fillings they will make
for their cakes.

V. EVALUATION: Practical exam

VI. AGREEMENT: Read on the following:
 Identification of specific decorations appropriate for sponge and cakes
 Identification of standard recipes of icings and decorations for sponge and cakes
 Identification and application of steps and procedure in icing a cake.
 Types of icing/frosting and their uses

VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippine
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #8

I. OBJECTIVES: At the end of the session, the students should able to:
1. prepare sponges and cakes according to recipe specifications, techniques and conditions
and desired product characteristics.
2. use appropriate equipment according to required pastry and bakery products and
standard operating procedures,
3. decorate sponges and cakes suited to the product and occasion and in accordance with
standard recipes and enterprise practices.

CODE: TLE_HEBP912TC-IIIa-f-7, TLE_HEBP912TC-IIIg-8, TLE_HEBP912TC-IIIh-i-9

II. SUBJECT MATTER:

GENERAL CONTENT: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
T0PIC:
 Batter cake with butter icing
 Sponge cake with butter cream filling and icing
 Chiffon cake with boiled icing
 Chocolate cake
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and
cakes.
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Students will be grouped into 4; each group will be prepare all the tools and
ingredients for baking different kinds of cakes.
B. Analysis
How do you prepare chiffon cake, swiss roll, chocolate cakes and butter cakes?
Why do you need to know the required tools and equipment’s in baking?
How to decorate different kinds of cakes according to occasions?
C. Abstraction
What is the importance of having knowledge in baking different kinds of cakes in
our lives?

D. Application

Learners are group into 4; each group will make different kinds of cakes.
V. EVALUATION: Students will be graded using the rubrics
VI. AGREEMENT: Read on the following:
 Presenting and plating sponge and cakes
 Selection and usage of equipment in accordance with service
requirements
 Identification of the product freshness, appearance, characteristics
of prepared cakes
 Cutting portion-controlled to minimize the wastage of cake
 Standard size and weight per serving

VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #9

I. OBJECTIVES: At the end of the session, the students should able to:
1. identify storage methods in accordance with product specifications and established
standards and procedures,
2. select and use equipment in accordance with service requirements,
3. established standards and procedures
CODE: TLE_HEBP912TC-IIIj-10, TLE_HEBP912TC-IIIj-11
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
T0PIC:
 Storage methods for cakes
 Standards and procedures of storing cake products
 Factors to consider in storing cakes
 Selection and usage of equipment in accordance with service requirements
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and
cakes.
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Students will be grouped into 4; each group will identify storage materials that
can be used in storing different kinds of cakes.
B. Analysis
Can you identify different kinds of storage materials for cakes that is available in our
Laboratory.
Why do you need to know the required tools and equipment’s in baking?
What is the used of standard operating procedures?
C. Abstraction
What is the importance of establishing the use standard procedures especially in
baking cakes?

D. Application

Learners are group into 4; each group will write different storage materials that is
available in the laboratory.

V. EVALUATION: short quiz

VI. AGREEMENT: Read on the following:
 PREPARE AND DISPLAY PETITS FOURS (PF)
 Characteristics of classical and contemporary petits fours
 Underlying principles in preparing petit fours
 Types and kinds of sponge and bases
  Different kinds of fillings
 Procedure in making fondant icing

VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BARUCBOC NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #10

I. OBJECTIVES: At the end of the session, the students should able to:
1.prepare, cut and assemble sponges and bases according to standard recipes and
enterprise requirements and practices,
2. prepare fillings with the required flavors and consistency,
3. design and use decorations in accordance with establishment standards and procedures

CODE: TLE_HEBP912PF-IVa-b-12
II. SUBJECT MATTER:
GENERAL CONTENT: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)
T0PIC:
 Storage methods for cakes
 Standards and procedures of storing cake products
 Factors to consider in storing cakes
 Selection and usage of equipment in accordance with service requirements
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the core concept and underlying theories in
preparing and presenting gateaux, tortes and cakes
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and presenting gateaux, tortes and
cakes.
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Students will group into 4; each group will prepare materials and ingredients in
making different kinds of cakes.
B. Analysis
How will you prepare fillings with the desire flavors and consistency?
What are the different design and use decorations in accordance with establishment
standards and procedures ?
C. Abstraction
Do you think that attractive design and decorations of cakes can affect the
appetite of the customers?

D. Application

Learners are group into 4; each group will make different kind of cakes and
decorate it with accordance with the standard procedure.

V. EVALUATION: output will be rated using the rubrics

VI. AGREEMENT: Read on the following:
 PREPARE AND DISPLAY PETITS FOURS (PF)
 Characteristics of classical and contemporary petits fours
 Underlying principles in preparing petit fours
  Types and kinds of sponge and bases
 Different kinds of fillings
 Procedure in making fondant icing

VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Principal 2
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02- Division of Isabela
BACNOR NATIONAL HIGH SCHOOL

DAILY LESSON PLAN

BREAD AND PASTRY PRODUCTION
WEEK #1

I. OBJECTIVES: At the end of the session, the students should able to:
1. prepare, cut and assemble sponges and bases according to standard recipes and
enterprise requirements and practices,
2. prepare fillings with the required flavors and consistency and,
3. prepare fondant icing following required temperature and standard procedure
CODE: TLE_HEBP912PF-IVa-b-12
II. SUBJECT MATTER:
GENERAL CONTENT: : PREPARE AND DISPLAY PETITS FOURS (PF
T0PIC:
 Characteristics of classical and contemporary petits fours
 Underlying principles in preparing petit fours
 Types and kinds of sponge and bases
 Different kinds of fillings
 Procedure in making fondant icing
REFERENCE:
TVL Home Economics Bread and Pastry Production Manual
MATERIALS: modules, TVL Home Economics Bread and Pastry Production Manual
CONTENT STANDARD:
The learner demonstrates understanding of the basic concept and underlying theories in
preparing and displaying petits fours
PERFORMANCE STANDARD:
The learner demonstrate competencies in preparing and displaying petits fours
III. LEARNING RESOURCES:
Curriculum Guide, Internet
IV. PROCEDURES:
A. Activity
Students will be group into 4; each group will write different kinds of petit fours
that is common to them.
B. Analysis
What are the steps in preparing and assembling cakes to produce petit fours?
How will you prepare fillings with correct consistency?
How will you prepare fondant cakes?
C. Abstraction
Do you think that attractive design and decorations of cakes can affect the
appetite of the customers?

D. Application

Students will be group into 4; each group will plan for the next meeting on the
different ingredient for fondant icing.
V. EVALUATION: short quiz

VI. AGREEMENT: Read on the following:

Characteristics of classical and contemporary petits fours
Underlying principles in preparing petit fours
VII. REFLECTION:
VIII. REMARKS:
A. All objectives attained? Why or Why not?

B. What went well? What went wrong?

C. Mastery level of learners

 80% and below (did not master)
 81-90% (averagely mastered)
 91-100% (proficiently mastered)

Prepared by:

JULIETA G. ASUNCION
Subject Teacher

Noted:
IRENEA B. OCON
Secondary School Princip 2