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SAINT LOUIS SCHOOL, Inc.

(CENTER)
Baguio City

LEARNING PLAN

Third Grading Topic: Baking Cookies Time Frame: 12 days

STAGE 1: DESIRED RESULTS/OUTCOMES

Content Standard: Performance Standard:

The learner demonstrates understanding of The learner


1. history of cookies; 1. independently demonstrates competencies in preparing and baking cookies according to
2. classification of cookies; the standards of bread and pastry production.
3. basic cookie ingredients;
4. ways of mixing cookie dough ingredients
5. methods of baking cookies;
6. preparing and baking cookies.

Transfer Goal: The learner independently uses his/her learning about bread and pastry production and practically applies competencies in preparing and making various
cookie recipes as a skilled baker who can work in the food service industry. Also, for the learner to acquire basic skills in baking cookies as a source of livelihood at home
and in the community.

Enduring Understanding: Essential Questions:


The learners demonstrates understanding that 1. How do we ensure safety and sanitation in baking?
1. the concepts and principles of positive workplace communication 2. What are the basic tools and equipment in baking cookies?
promote right relationship through good and ethical services 3. What are the basic ingredients in baking cookies?
provided by the food service industry; 4. What are the kinds of batter and dough?
2. accurate measurement of baking ingredients and applying basic 5. What are the basic methods in baking cookies?
baking techniques produce baked products such as cookies that 6. What are the techniques in mixing batter and dough?
follows the standards of bread and pastry production. 7. What are the classifications of cookies?
8. What are the methods of baking cookies?
STAGE 2: ASSESSMENT EVIDENCE

Product or Performance Task Other Evidences

Performance Task: Baking Cookies Quizzes


Reports
As a baker in a his/her bakeshop (R) and want to introduce certain pastry to be included in the menu offered in his/her Participation
bakeshop business (G), the students are to prepare healthy and nutritious cookies (P) following and applying basic Summative Assessments
and proper methods and techniques in baking cookies. The students are encouraged to create innovative and healthy Recitation
cookies using abundant food ingredients of the Cordilleras. (S). Also, safety and sanitation should be followed strictly
inside the baking area. After which, each group will then present to the class their cookies with proper packaging and
label (A). Final evaluation using a rubric and documentation will be done by the TLE teacher (S).
STAGE 3: LEARNING PLAN

Date Specific Subject Matter Teaching-Learning Experiences A,M,T VASH-MI Remarks


Objectives
January 4 – 6, Through varied Day 1
2018 student-centered Baking Tarts
activities, the A. Rechecking of Examination Papers and Compilation M/T
Day 1 students are 1. Motivation: (10 minutes)
expected to: a. Asking the students about their performance in the second
grading examination.
b. Asking the students what concepts or topics from the
examination did they find easy and difficult.
c. Giving a summary of the results of the examination.

2. Lesson Proper: (40 minutes)


a. Distributing the examination papers to students orderly. T Shows respect
1. recheck his/her b. Rechecking of the answers of the examination. and honesty in
examination c. Collecting examination papers individually. rechecking own
papers; d. Reminding students about their requirements and examination
performance tasks for them to finish and submit. papers. Day 2 of the week
2. finish and e. Letting the students compile their quizzes. (January 8-12,
completes 2018)
requirements for 3. Tie-Up: (10 minutes) - Continuation of
the second a. Letting the students reassess themselves about their Proper time the rechecking of
grading period; performance for the first grading period by compilation and management in test papers
summarizing to the class the activities they did for the first accomplishing - The period was
grading period. given tasks given to the
students to finish
and complete
Day 2 their
requirements for
the second
grading period

Was not able to


9A and 9C
because of the
Drugs and
Crime
Prevention Talk
January 12, 2018
January 15- Through varied Subject Matter: Day 1 **January 15,
19, 2018 student-centered 2018 CIP of 9A
activities, the I. EXPLORE
Review on Baking
Day 3 students are B. Review on Baking Measurements and Measuring **January 16,
expected to: measurements Ingredients 2018
1. Motivation: (10 minutes) A/M Shows respect Half day for
3. recall the Methods in Mixing a. Letting the student prepare their notes for the subject. and students due to
concepts on Batter and Dough b. Calling on students to give the guidelines in measuring thoughtfulness by institutional in-
proper baking ingredients. listening and service training
measurements of c. Letting the students to give the common measurements participating in
baking ingredients; References: and its equivalents in baking. class discussion **January 19,
Sercado, Virginia and activity 2018 Activity
2. Lesson Proper: (45 minutes) A/M/T Circle
c. 2012.
C. Methods in Mixing Batter and Dough Verbal and No meeting with
4. explain the Skills for a Lifetime a. Letting the students differentiate batter and dough based Reasoning ability 9A and 9C
concepts of batter in Home from the pictures presented. in answering
and dough; Economics I. b. Discussing the two kinds of Dough – Lean and Rich Dough questions and
5. identify and Valenzuela City c. Think-Pair-Share activity: Giving out papers (questions on sharing of ideas.
explain the JO-ES Publishing the Methods in Mixing Batter and Dough) to random students
different methods House Inc. for them to answer by pair. A/M/T Spatial and
in mixing batter d. Presenting of answers by the students. analytical skills
pp 122 - 183
and dough; e. Discussing the methods in mixing batter and dough.
6. explain the f. Calling on students to explain the importance of knowing Critical thinking
importance of Google.com the basic baking and mixing methods. and doing,
proper mixing of communication,
batter and dough 3. Tie-Up: (5 minutes) M collaboration,
in baking; a. Letting the students share their realizations about the self-reliance and
activity and the lesson. learning and
b. Calling on students to give a summary of the activity and doing the activity.
lesson.

January 23- Lesson on


25, 2018 Methods of
Mixing Batter and
Day 4 Dough was
carried over for
this week
(January 23 – 25,
2018)
January 29- Through varied Day 1 **January 22,
31 – February student-centered 1. Motivation: (5 minutes) 2018
2, 2018 activities, the a. Calling on the assigned students to share their “Nutrition No Classes in lieu
students are Subject Matter: Update”. of Family Day
Day 5 expected to: Review on the b. Calling on students to give a recall of the previous lesson. M (January 21,
7. listen to the 2018)
Methods in Mixing
“Nutrition Update” 2. Lesson Proper: (45 minutes) Shows respect
shared by the Batter and Dough D. Review on Methods in Mixing Batter and Dough and **January 24,
assigned students; a. Giving of essential question for the lesson-activity. thoughtfulness by 2018 – Half day
 Why is there a need to follow and apply correctly the listening and for the students
Audio-visual different techniques in mixing batter and dough? participating in Institutional in-
8. participate aids: b. Instructing the students of the Group Activity: class discussion service training
actively in the 4 PICS 1 WORD and group activity for the personnel
group activity; PowerPoint i. Letting the students form a group of 6 members per M/T
9. recall the presentation group Critical thinking **January 25,
different methods ii. Reminding the students of the guidelines of the and 2018 – No
in mixing batter LCD Projector activity. communication, Classes;
and dough;  Tasking: 1 member to write answers; 1 member to collaboration Personnel’s Day
10. explain each QUAB and marker raise the QUAB; 1 member to answer follow-up during
method in mixing pens questions activity/lesson **February 1,
batter and dough;  Distributing the materials 2018
c. Monitoring the participation of the students. Cross – cultural No Classes
References: d. Discussing important concepts that came out during the understanding in Opening of
Sercado, Virginia activity discussing the Panagbenga
c. 2012. different baking
Skills for a Lifetime 3. Tie-Up: (10 minutes) and mixing **February 2,
11. answer the a. Answering the essential question through the Forum part M/T methods 2018
in Home
essential question of the Aralinks. Eucharistic
using the Forum Economics I. Visual//Spatial in Celebration
b. Letting the students answer the question.
part of the Valenzuela City c. Sharing of answers to the class and processing the identifying related Start of Cheering
Aralinks; JO-ES Publishing answers of the students. pictures/images Practices
House Inc.
pp 122 - 183 Time
management
February 19 – Through varied Day 1
21, 2018 student-centered **February 5 – 9,
activities, the II. FIRM-UP: 2018; February
Day 7 students are E. Baking Cookies: History of Cookies and Classification 12 – 13, 2018
expected to: of Cookies - Sportsfest
1. Motivation: (5 minutes) M Shows respect by Practices
Subject Matter: a. Reviewing the class on the method and techniques of listening and
Introduction to mixing batter and dough. appreciating other **February 14 –
Bread and Pastry b. Letting the students identify the techniques used in making students’ opinions 15, 2018
cookies. and ideas. Sportsfest
Production
c. From their response, introduce the lesson.
- Baking Cookies **February 16,
12. identify  History of 2. Lesson Proper: (50 minutes) A/M Listening and 2018 No Classes
techniques in Cookies a. Identifying the commonly used techniques in baking participating in – Chinese New
baking cookies;  Classificati cookies. class discussion. Year
on of b. Letting the students arrange or sequence given statements
13. discuss the Cookies on the history of cookies. (projected on the board) Intrapersonal in **February 22-23,
history of cookies; c. Discussing the history of cookies. A/M sharing one’s 2018
14. identify and d. Discussing the classification of cookies. ideas. No Classes
discuss the e. Letting the students give examples if cookies bought in the First Private
classification of Audio-visual market and identify its classification. A/M Critical thinking School…
cookies; aids: f. Evaluating the examples given by students based on the and doing,
classification of cookies. communication, **Discussion of
PowerPoint collaboration and lesson on History
presentation 3. Tie-Up: (5 minutes) M learning and self- and Classification
a. Calling on students to give a summary of the lesson. reliance in class of Cookies was
LCD Projector b. Relating the importance of baking cookies to being self- discussion carried over the
sufficient in life. next week by
References: Verbal and other Grade 9
Sercado, Virginia Reasoning ability sections due to
c. 2012. in answering no classes
Skills for a Lifetime questions and (February 22-23,
in Home sharing of ideas. 2018)
Economics I.
Valenzuela City
JO-ES Publishing
House Inc.
pp 122 - 183
February 26 – Through varied III. DEEPEN:
March 2, student-centered Day 2
2018 activities, the F. Baking Cookies: Cookie Ingredients and Methods of
students are Baking Cookies
Day 8 – 9 expected to: 1. Motivation: (5 minutes)
a. Recalling of the previous discussion on classification of M Shows respect by
cookies. listening and
b. Letting the students enumerate baked cookie products and appreciating other
identify ingredients used for that specific cookie product. students’ opinions
Subject Matter: c. From their response, introduce the lesson. and ideas.
Introduction to
Bread and Pastry 2. Lesson Proper: (50 minutes)
15. identify and a. Letting the students enumerate the basic ingredients in A/M Listening and
Production
discuss the basic baking cookies. participating in
cookie dough - Baking Cookies b. Letting the students choose one common ingredient in class discussion.
ingredients;  Cookie baking cookies and discuss by pair the role of chosen
16. discuss the Ingredients ingredient. Intrapersonal in
ways of mixing  Methods of c. Calling on random students to discuss the role of chosen A/M sharing one’s
cookie dough Baking ingredient in baking cookies. ideas.
ingredients; Cookies d. Showing video clips on the methods of baking cookies.
17. explain the e. Calling on students to give the highlights on the methods M Critical thinking
methods of baking of baking cookies based on the video clips presented. and doing,
cookies; communication,
Audio-visual 3. Tie-Up: (5 minutes) collaboration and
aids: a. Summarizing the lesson by emphasizing the importance of M learning and self-
each ingredient in baking cookies. reliance in class
PowerPoint c. Reminding the students of their assessment/quiz the next discussion
presentation meeting.
Verbal and
LCD Projector Reasoning ability
in answering
Video clips on the questions and
methods of baking sharing of ideas.
cookies

References:
Sercado, Virginia
c. 2012.
Skills for a Lifetime
in Home
Economics I.
Valenzuela City
March 5 – 9, Through varied JO-ES Publishing IV. TRANSFER
2018 student-centered House Inc. Day 1
activities, the G. Assessment on Baking Cookies
pp 122 - 183
Day 10 students are 1. Motivation: (5 minutes)
expected to: a. Reminding the class of their assessment activity for the
meeting.
b. Allowing the students to secure their individual hand- Demonstrate the
outs/notes. value of honesty
in answering the
18. review their 2. Lesson Proper: (50 minutes) assessment
notes on baking a. Reviewing the class in preparation for their short activity
cookies; assessment activity. M
Subject Matter: b. Allowing the students to ask for questions about the topic. Shows respect by
19. answer the Introduction to c. Letting the students review for the assessment activity. M/T listening and
assessment Bread and Pastry d. Facilitating the assessment activity. appreciating other
activity correctly Production e. Checking and answering the assessment activity. students’ opinions
and honestly; - Basic Ingredients f. Giving instructions for the group performance task and ideas.
in Baking: Eggs,  Members per group M
20. discuss as a  Distribution of tasks Listening and
Liquids and
group their g. Letting the students meet per group and discuss about participating in
upcoming Leavening Agents group discussion.
their performance task.
performance task;
3. Tie-Up: (5 minutes) Intrapersonal in
Audio-visual a. Reminding the students of their group performance task for sharing one’s
aids: the coming week. ideas.

PowerPoint Critical thinking


presentation and doing,
communication,
LCD Projector collaboration and
learning and self-
References: reliance in class
Sercado, Virginia discussion
c. 2012.
Skills for a Lifetime Verbal and
Reasoning ability
in Home
in answering
Economics I. questions and
Valenzuela City sharing of ideas.
JO-ES Publishing
House Inc.
pp 122 - 183
March 12 – Through varied Day 1
16, 2018 student-centered H. PREPARING & BAKING COOKIES (Performance Task)
activities, the 1. Motivation: (5 minutes)
Day 11 - 12 students are a. Reminding the students of their performance task. Critical thinking
expected to: b. Giving of instructions about the performance task. and doing,
21. select, c. Allowing the students to prepare their ingredients and communication,
measure and materials and to stay in their assigned work stations. collaboration and
weigh required learning and self-
ingredients 2. Lesson Proper: (50 minutes) reliance in the
according to a. Letting the students prepare baking ingredients and T group activity
recipe or materials in baking cookies.
production b. Checking of individual personal protective equipment: Demonstrate
requirements; apron, hairnet, gloves. observation and
22. use c. Facilitating the performance task of the students: T analytical skills
appropriate Subject Matter: i. Preparing the mise-en-place
equipment ii. Preheating the oven Time
according to iii. Measuring of ingredients Management
Introduction to
required bakery iv. Mixing of cookie dough ingredients
products and Bread and Pastry v. Scooping/spooning of cookie dough on the baking Spatial,
standard operating Production sheets Kinaesthetic skills
procedures; - Preparing and vi. Baking of cookie doughs
23. prepare and Baking Cookies vii. Cooling down the cookies
bake cookies viii. Cleaning and washing of baking Manifest the
according to materials/equipment/work stations values of being
recipe and d. Checking other members per group who are preparing the self-reliant,
standards; packaging materials of the baked cookies. cooperative and
24. present baked e. Packing baked cookie products for evaluation. thoughtful in
pastry products doing the
according to 3. Tie-Up: (5 minutes) performance
established a. Checking of group output: Baked Cookies with Packaging tasks
standards and b. Evaluating the baked product and giving of feedbacks.
procedures; Practice safety
25. decorate and and Sanitation
present cookie
products;
26. Select
packaging
appropriate for the
preservation of
product freshness
and eating
characteristics;
27. create
appropriate and
innovative
packaging and
label for cookie
products;
28. develop within
oneself the values
of self-
determination and
resourcefulness in
performing
individual tasks.