Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 551 views

    Learning Plan in T.L.E 9: St. Francis Xavier Academy of Kapatagan Inc. Kapatagan, Lanao Del Norte S.Y 2019-2020

    Uploaded by

    Anicadlien Ellipaw Inin
    The document outlines a learning plan for a second quarter topic on preparing and producing pastry products, including the content standards, enduring understandings, essential questions, acquisition of knowledge and skills, and a 3-stage assessment plan to evaluate students' understanding and ability to independently bake a cake.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Learning Plan in T.L.E 9: St. Francis Xavier Academy of Kapatagan Inc. Kapatagan, Lanao Del Norte S.Y 2019-2020

    Uploaded by

    Anicadlien Ellipaw Inin
    551 views15 pages
    The document outlines a learning plan for a second quarter topic on preparing and producing pastry products, including the content standards, enduring understandings, essential questions, acquisition of knowledge and skills, and a 3-stage assessment plan to evaluate students' understanding and ability to independently bake a cake.

    Original Title

    Grade 10

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document outlines a learning plan for a second quarter topic on preparing and producing pastry products, including the content standards, enduring understandings, essential questions, acquisition of knowledge and skills, and a 3-stage assessment plan to evaluate students' understanding and ability to independently bake a cake.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    551 views15 pages

    Learning Plan in T.L.E 9: St. Francis Xavier Academy of Kapatagan Inc. Kapatagan, Lanao Del Norte S.Y 2019-2020

    Uploaded by

    Anicadlien Ellipaw Inin
    The document outlines a learning plan for a second quarter topic on preparing and producing pastry products, including the content standards, enduring understandings, essential questions, acquisition of knowledge and skills, and a 3-stage assessment plan to evaluate students' understanding and ability to independently bake a cake.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 15

    St. Francis Xavier Academy of Kapatagan Inc.

    Kapatagan, Lanao del Norte


    S.Y 2019-2020

    LEARNING PLAN IN T.L.E 9


    Prepared By: Jo-an W. Nini

    STAGE 1
    Quarter: Topic: Time Frame:
    Second Quarter PREPARE AND PRODUCE August-
    PASTRY PRODUCTS (PP) September

    CONTENT STANDARD: PERFORMANCE STANDARD:


    The learner demonstrates an understanding of; the The learner independently
    basic concept and underlying theories in preparing and demonstrates:
    producing pastry products competencies in preparing and
    producing pastry products.

    ENDURING UNDERSTANDING: ESSENTIAL QUESTION:


    The student will understand that… 1. Why do we need to familiarize the
     Identify the different ingredients, tools and different ingredients in baking?
    equipment used in baking. 2. How important accurate
     Familiarize the methods used in baking. measurement of ingredients in
     Solve and convert measurement used in baking. baking?
    3. Why do we need to use baking
    tools according to its functions?
    ACQUISITION OF KNOWLEDGE: ACQUISITION OF SKILLS:
    LO 1. Prepare pastry products
    1.1. Select, measure and weigh required 1.4. Bake pastry products according
    ingredients according to recipe or production to techniques and appropriate
    requirements and established standards and procedures conditions; and enterprise requirement
    1.2. Prepare variety of pastry products according and standards
    to standard mixing procedures/formulation/ recipes 1.5. Select required oven
    and desired product characteristics temperature to bake goods in
    1.3. Use appropriate equipment according to accordance with the desired
    required pastry products and standard operating characteristics, standards recipe
    procedures specifications and enterprise practices.

    TRANSFER GOAL:
    Students on their own and in the long run will be able to independently use their
    learning about the principles and methods of baking to prepare delicious cakes for
    family and for livelihood.
    Goal The learner will bake a cake.
    Role The students will be the baker

    Audience The audience are the teacher and the students.


    STAGE 2
    OBTAININGThe
    Situation EVIDENCES OF have
    students will UNDERSTANDING
    to bake a cake THROUGH
    for their VARIED ASSESSMENTS
    family and for livelihood.
    Product/ The students will be the baker wherein they will
    Performanc demonstrate the standard procedures in baking.
    e

    Standard Tools and equipment in baking are prepared ahead


    of time before the activity begins. The finished
    products should be presented to the teacher right
    after the procedure is done.
    STAGE 3
    A. UNIT ASSESSMENT ACTIVITIES MATRIX

    SCAFFOLD FOR TRANSFER


    LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4
    DIRECTED PROMPT OPEN PROMPT GUIDED INDEPENDENT TRANSFER
    TRANSFER
    Transfer Task
    Discussion/ Picture/ video Teacher’s It’s time to bake!
    lecture Presentation demonstration on
    the different tools
    and equipment
    used in baking. Students will have to bake at least one
    The teacher will The teacher will present type of cake.
    discuss the topic videos that show different The teacher will
    baking method. demonstrate the
    different tools and
    equipment used in
    baking; afterwards
    students will then
    have a practice in
    preparation on
    their own activity.
    UNIT ASSESSMENT MAP

    TYPE KNOWLEDGE AND UNDERSTANDING TRANSFER


    PROCESS/ SKILLS (MEANING MAKING) (OUTPUT)
    (ACQUISITION)
    PRE-ASSESSMENT/ EXPLORE
    DIAGNOSTIC
    Picture Analysis
    (NG) KWL Chart Quiz

    FORMATIVE FIRM UP
    ASSESSMENT
    Video Presentation
    Moving Exam

    SUMMATIVE DEEPEN
    ASSESSMENT
    Oral Recitation Practical Activities Group Activity

    TRANSFER
    SELF-ASSESSMENT

    Exam Portfolio Baking


    C. PRE-ASSESSMENT MATRIX
    COD LEVEL WHAT HOW WILL I HOW WILL I RELATED ACTIVITES
    E OF WILL I ASSESS? SCORE?
    ASSES ASSESS? MC items
    SMENT (Learning
    Competenc
    ies)
    A KNOWLE  Baking
    DGE
    (15%)
    tools
    and
    equip
    ment
    are
    identifi
    ed
    based
    on
    their
    uses.
     Standa
    rd
    table
    of
    weight
    s and
    measu
    res are
    identifi
    ed and
    applie
    d.
     Tools
    and
    equip
    ment
    are
    identifi
    ed
    accord
    ing to
    classifi
    cation
    /specif
    ication
    and
    job
    require
    ments.
     Non-
    functio
    nal
    tools
    and
    equip
    ment
    are
    segreg
    ated
    and
    labelle
    d
    accord
    ing to
    classifi
    cation.
     Safety
    of
    tools
    and
    equip
    ment
    are
    observ
    ed in
    accord
    ance
    with
    manuf
    acture
    r’s
    instruc
    tions.
    A PROCESS
    /SKILLS  Tools
    (25%)
    and
    equip
    ment
    are
    mainta
    ined
    accord
    ing to
    preven
    tive
    mainte
    nance
    sched
    uled or
    manuf
    acture’
    s
    specifi
    cation
    s.
     Tools
    are
    cleane
    d in
    accord
    ance
    with
    standa
    rd
    proced
    ures.
     Workpl
    ace is
    cleane
    d and
    kept in
    safe
    state
    in line
    with
    OSHC
    regulat
    ions.
     Tools
    and
    equip
    ment
    are
    stored
    in
    safely
    accord
    ance
    with
    manuf
    acture
    r’s
    specifi
    cation
    s or
    compa
    ny
    proced
    ures.

    M UNDERS Enduring : :
    TANDING Understanding:
    (30%) Student will
    understand
    that…
     Identif
    y the
    differe
    nt
    ingredi
    ents,
    tools
    and
    equip
    ment
    used
    in
    baking
    .
     Famili
    arize
    the
    metho
    ds
    used
    in
    baking
    .
     Solve
    and
    conver
    t
    measu
    rement
    used
    in
    baking
    .

    Essential
    Question:

    1. Why do
    we need
    to
    familiari
    ze the
    different
    ingredie
    nts in
    baking?
    2. How
    importa
    nt
    accurat
    e
    measur
    ement
    of
    ingredie
    nts in
    baking?
    3. Why do
    we need
    to use
    baking
    tools
    accordi
    ng to its
    function
    s?

    T PRODUC Transfer Goal:


    T/ Students will
    PERFOR own their own..
    MANCE
    (30%) Students on
    their own
    and in the
    long run
    will be able
    to
    independent
    ly use their
    learning
    about the
    principles
    and
    methods of
    baking to
    prepare
    delicious
    cakes for
    family and
    for
    livelihood.

    St. Francis Xavier Academy of Kapatagan Inc.


    Kapatagan, Lanao del Norte
    S.Y 2019-2020
    LEARNING PLAN CALENDAR
    SUBJECT: T.L.E 8
    UNIT DESIGNER: Jo-an W. Nini
    MONTH: August- September 2019

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    19 20 21 22 23
    KWL CHART CONTINUATION SHORT QUIZ ROLE PLAY
    LECTURE OF THE LECTURE (GROUP
    ACTIVITY)
    26 27 28 29 30
    NATIONAL LECTURE CONTINUATION COMPARE AND
    HEROES DAY OF THE LECTURE CONTRAST
    (HOLIDAY) ACTIVITY
    2 3 4 5 6
    LECTURE LECTURE SHORT TEST PRACTICAL
    GROUP ACTIVITY ACTIVITY
    9 10 11 12 13
    PRACTICAL LECTURE ORAL VIDEO
    ACTIVITY RECITATION PRESENTATION
    CONTINUATION
    16 17 18 19 20
    GROUP ACTIVITY QUIZ EXAMINATION EXAMINATION
    DAY DAY

    You might also like