Documente Academic
Documente Profesional
Documente Cultură
1st Quarter
Classification
Classification The learners How to classify Recognize the K Apply their U
of tools and Analysing
of baking shall be able the tools and different knowledge and label Oral Commu
tools and equipment. to: equipment in classification of the tools and Recitation nication
equipment Classification their daily life. tools and equipment used in
of tools and equipment in bread and pastry
equipment baking. production.
used in
baking.
.
Accurate Standard table The learners The measuring Analyse the U Used the performing D Evaluate Reasoni
Measurement of weight and shall be able ingredients weight and mensuration and ng and
of Ingredients measures. to: based on the measures of calculation in daily proofing
Familiarize standards every life.
one with the weights and ingredients.
table weights measures.
and measures
in baking.
Baking The learners The learners Prepare a Use appropriate K Apply their D Quiz Oral Demonst
Ingredients demonstrate an shall be able variety of equipment knowledge in Analysing Recitation ration
and its understanding to: bakery products according to characteristic several
substitution of the core independently according to required bakery of bakery product in
concepts and demonstrate standard mixing products and baking. Evaluatin Seatwor Group
Types, kinds, theories in core procedures/for standard k Activity
g
and bread in pastry competencies mulation/ operating
classification production. In preparing recipes and procedures.
of bakery and producing desired products Assign
product. bakery and standard Creating ment
products. operate
Mixing procedures.
procedures/fo
rmulation/
recipes, and
desired
product
characteristics
of various
bakery
product.
Temperature The learners The learners Select required Bake bakery Apply their D
ranges in demonstrate shall be able oven products U knowledge on how to Creating
bakery the ranges and to: temperature to according to use the temperature in Demonst
products. temperature in Identify the bake goods in techniques and making bread and ration
bakery temperatures accordance with appropriate pastries. Oral
product. and ranges in the desired conditions Understan Recitation
bakery characteristics, ding
products. standards recipe Identify the
specifications temperature and
ranges in bakery
products. K
Occupational Occupational The learners Apply their D
health and health and shall be able knowledge in
Safety safety standard to: Occupational and
Recognize the health standard
occupational
health and
safety
standard
Performance Task: A group of SHS students conducts a symposium on how to become aware on the harmful effects of Cyberbullying as a response to the memo issued by DepEd. The
symposium is attended by JHS students and their parents of the institution. The SHS students play a role of advocates of anti-Cyberbullying. The three-minute speech must be organized, engaging
and effective.
Literal Transfer Task: Your class is invited to speak as advocates/ambassadors of women’s rights in the International Women’s Month Summit with the theme, “The Many Faces of Women”.
The class is divided into three groups: 1st group – Informative/Expository; 2nd group – persuasive and 3rd group – Entertainment. Your 10-minute speeches must be organized, evocative and
effective.