Date:

Time:
LESSON PLAN FOR BREAD AND PASTRY PRODUCTION NCII

I.OBJECTIVES: at the end of the period, the students are expected to

 Familiarize culinary terms related to pastry products.

II. SUBJECT MATTER

Topic :CULINARY AND TECHNICAL TERMS ( Baking Terms) (part 1)
Code: TLE_HEBP9-12PP-IIa-g-4
Reference :
Materials/Resources:

III. Lesson Development/Presentation

A. Preliminary Activities
Prayer
Greetings
Unlocking of Difficulties
1.stir 5. Beat 9.Blend 12.cream
2.Dough 6.Gluten 10.Knead 13.Moist
3.Caramemelization 7.Coarse(texture) 11.Dividing 14.Gradually
Etc.
Review – MOL ( Recap)
Motivation : Presenting poem related to culinary and technical terms.
(Attached Poem) Let the students recite the poem
B. Lesson Proper
1. Activity- 1.With the use of Video Presentation,discuss to students different
Baking terms.
2. The class will be divided into five (5). Instructions will be given.
Role playing .
1. beat 4. Blend 7.knead
2.dusting 5.Cut and Fold 8.Sifting
3.wash 6.Peel
2. Analysis-Volunteer from Students
1. Enumerate 1 baking term to the class and share the
Process of it.
3. Abstraction
1. Why we need to familiarize baking and technical & terms?

4. Application “Guess related terms in my recipe”

Ex. Pandesal- Dough, Kneading, Dividing ,Gluten
1. Chiffon Cake-
2. Pineapple Thumbprint Cookies-
3. Chocolate Muffins-

IV. ASSESSMENT/EVALUATION ( Written Test)

1.Giveatlesast 3 Baking terms and describe the process/procedure of it.

V. AGREEMENT/ ASSIGNMENT: (1/2)

Give the definition of the following:

1. Puree 3. Leavening
2. Roux 4. Cream of Tartar
Date:
Time:
LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII

I.OBJECTIVES: at the end of the period, the students are expected to familiarize culinary
terms related to pastry products.

II. SUBJECT MATTER

Topic :CULINARY AND TECHNICAL TERMS ( Baking Terms) (part 2)
Code: TLE_HEBP9-12PP-IIa-g-4
Reference :
Materials/Resources:

III. Lesson Development/Presentation

B. Preliminary Activities
Prayer
Greetings
Unlocking of Difficulties(Concept Map)
1.Puree 5. Bain Marie 9.Batter 12.Cream of Tartar
2.Roux 6.whip 10.Leavening etc.
3.Milk Bread 7.Confectioner sugar 11.Gluten
Review – MOL ( Recap)
Motivation :
B. Lesson Proper
1. Activity- 1.With the use of Video Presentation,discuss to students different
Baking terms.
2. The class will be divided into five (5). Instructions will be given.

2. Analysis-
1. Enumerate 1 baking term to the class and share the
Process of it.
3. Abstraction
1. Why we need to familiarize baking and technical & terms?

4. Application Give the process……

1. roux
2. Bain Marie

IV. ASSESSMENT/EVALUATION ( Written Test)

1.Giveatlesast 3 Baking terms and describe the process/procedure of it.

W. AGREEMENT/ ASSIGNMENT: (1/2)

Give the definition of the following:

1. Ratio
2. Yield
3. Percentage
 LESSON PLAN FOR BREAD AND PASTRY PRODUCTION NCII

I. OBJECTIVES: at the end of the period the students are expected to:

 Classify pastry products according

II. SUBJECT MATTER:

TOPIC: CLASSIFICATION OF PASTRY PRODUCTS
Intro to Pastries &Cookies( Session 1)
CODE: TLE_HEBP9-12 PB-Ia-f-1
REFERENCE: Competency- Based Learning Material
Food Trades NC II, pp 9 – 10
MATERIALS:

III.LESSON DEVELOPMENT/PRESENTATION:
A. Preliminary Activities
Prayer –
Greetings-
Review- MOL
Motivation- Teacher will bring a PIE,COOKIES,
TARTS,PUFF.

1. Have you tried tasted these pastries?

B. Lesson Proper
1. Activity- (lesson will focus on cookies)
1.The class will be grouped into four (4). They will be given a
types of cookies.Let them describe, its, characteristics,
appearance and taste.
Presentation Follows.

2. Analysis- with Powerpoint presentation, teacher will discuss

the classification of cookies.

3. Abstraction
1.What are pastries? How do they differ from cakes and cookies?

4. Application-

IV. ASSESSMENT/EVALUATION: (WRITTEN TEST)

V. AGREEMENT/ ASSIGNMENT:
 LESSON PLAN FOR BREAD AND PASTRY PRODUCTION NCII

I. OBJECTIVES: at the end of the period the students are expected to:

 Classify pastry products according

II. SUBJECT MATTER:

TOPIC: CLASSIFICATION OF PASTRY PRODUCTS
Pies ( Session 2)
CODE: TLE_HEBP9-12 PB-Ia-f-1
REFERENCE: Competency- Based Learning Material
Food Trades NC II, pp 9 – 10
MATERIALS:

III.LESSON DEVELOPMENT/PRESENTATION:
C. Preliminary Activities
Prayer –
Greetings-
Review- MOL (Recap of Learning)
Motivation-

1.Haveyou tried tasted pies? Flavor?

D. Lesson Proper
1. Activity- (lesson will focus on Pies)
1.The class will be grouped into four (4). They will be given a
slice of pie.Let them describe, its, characteristics,
appearance and taste.
Presentation Follows.
2. Analysis- with Powerpoint presentation, teacher will discuss
the classification of pies.

3. Abstraction
1.What are pastries? How do they differ from cakes and cookies?

4. Application-

I. ASSESSMENT/EVALUATION: (WRITTEN TEST)

II. AGREEMENT/ ASSIGNMENT:

I. OBJECTIVES: at the end of the period the students are expected to:

• demonstrate balance formula

II. SUBJECT MATTER:

TOPIC: RATIO OF INGREDIENTS REQUIRED TO PRODUCE A BALANCE
FORMULA.
CODE: TLE_HEBP9-12 PP-II a-g-4
REFERENCE: Competency- Based Learning Material
Food Trades NC II, pp 9 – 10
MATERIALS:

III. LESSON DEVELOPMENT/PRESENTATION:

A. Preliminary Activities
Prayer –
Greetings-
Review-

Motivation-

B. Lesson Proper
1. Activity-
2. Analysis-

3. Abstraction-

4. Application

IV. ASSESSMENT/EVALUATION: (ORAL QUESTIONING)

1. The students are evaluated using Rubrics

III. AGREEMENT/ ASSIGNMENT:

In a ¼ sheet of paper,