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A. References
Bread and Pastry Production Manual Bread and Pastry Production Manual Bread and Pastry Production Manual
Students will be asked to prepare all the ingredients Students will watch a video presenting diffeent Students will be asked on the steps in assembling
B. Establishing a purpose for the lesson
needed in baking Chiffon Cake cake fillings simple layer cakes
F. Developing mastery
(Leads to Formative Assessment 3) Baking Chiffon Cake Answer Self-Check 3.2.2
G. Finding practical applications of concepts and skills Individual demonstration in identifiying the
in daily living Form a group of four. Two groups will bake chiffon cake and the other different fillings Prepare a boiled icing using the given recipe on layered cake. Practice and
two will bake chocolate cake Divide the work among yourselves as
enhance your skill on applying fillin in a layer cake following the steps on a
you follow the recipe given. After the activity, Accomplish the scoring round styrofoam. Try as many times as you can until you perfec the task.
Rubrics checklist.
H. Making generalizations and abstractions about the Students will be asked how much amount of
lesson fillings each cake has
Accomplished Standard Score Sheet for Chiffon Cake
and Chocolate Cake
I. Evaluating learning
Checking the accomplished standard score sheet for
Self- Check 3.2.1
chiffon cakes and chocolate cake
J. Additional activities for application or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No.of learners who earned 80% on the formative assessment
C. Did the remedial lessons work? No.of learners who have caught
up with the lesson.
D. No.of learners who continue to require
Session 1 Session 2 Session 3
remediation
E. Which of my teaching strategiesworked well?Why did these work?
For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph
12
Bread and Pastry
1st
Session 3 Session 4
ercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using
objectives shall be derived from the curriculum guides.
BP9-12TC-llla-f-7 TLE_HEBP9-12TC-llla-f-7
in accordance with required consistency Prepare and select fillings in accordance with required consistency and
appropriate flavors. appropriate flavors.
e materials as well as paper-based materials. Hands-on learning promotes concept development.
lls the types of fillings Class recalls the steps in assembling layer cakes
ked on the steps in assembling Enhance skills in baking by preparing a cake roll or
ple layer cakes Swiss roll
Session 3 Session 4
g slice or layer cakes & Filling Discuss meaning of icing,different kinds of icing & Steps
Cake Layers and Procedures in Icing a Cake
Session 3 Session 4
r Self-Check 3.2.2
he given recipe on layered cake. Practice and Prepare a boiled icing using the given recipe on layered cake. Practice and
g fillin in a layer cake following the steps on a enhance your skill on applying fillin in a layer cake following the steps on a
y times as you can until you perfec the task. round styrofoam. Try as many times as you can until you perfec the task.
e done to help the students learn?
Session 3 Session 4