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    BAKING Performance

    Uploaded by

    Pam Camitan
    This document is a daily lesson plan for a Technology and Livelihood Education class focusing on baking bread and pastries. The plan outlines objectives to identify baking ingredients, tools, and procedures and bake products according to techniques. Students will work in groups to choose a product to bake, bring needed ingredients and tools, and document their baking process. The teacher will evaluate students using a rubric and the lesson will continue students' third performance task of baking in pairs.

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

    BAKING Performance

    Uploaded by

    Pam Camitan
    23 views4 pages
    This document is a daily lesson plan for a Technology and Livelihood Education class focusing on baking bread and pastries. The plan outlines objectives to identify baking ingredients, tools, and procedures and bake products according to techniques. Students will work in groups to choose a product to bake, bring needed ingredients and tools, and document their baking process. The teacher will evaluate students using a rubric and the lesson will continue students' third performance task of baking in pairs.

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    This document is a daily lesson plan for a Technology and Livelihood Education class focusing on baking bread and pastries. The plan outlines objectives to identify baking ingredients, tools, and procedures and bake products according to techniques. Students will work in groups to choose a product to bake, bring needed ingredients and tools, and document their baking process. The teacher will evaluate students using a rubric and the lesson will continue students' third performance task of baking in pairs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views4 pages

    BAKING Performance

    Uploaded by

    Pam Camitan
    This document is a daily lesson plan for a Technology and Livelihood Education class focusing on baking bread and pastries. The plan outlines objectives to identify baking ingredients, tools, and procedures and bake products according to techniques. Students will work in groups to choose a product to bake, bring needed ingredients and tools, and document their baking process. The teacher will evaluate students using a rubric and the lesson will continue students' third performance task of baking in pairs.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    School Emilia Ambalada Poblete Integrated High Grade Level 9

    School

    Teacher Ms. Pamela Mae E. Camitan Learning Area Technology and


    Livelihood Education
    Daily Lesson Plan (TLE)- Bread and Pastry

    Teaching Date October 13-14,2022 Quarter 1st

    Month of _________ DAY 20

    Date October 13-14,2022

    Section Cattleya/Mirasol/Gumamela, Everlasting/Rafflesia/Waling Waling, Rosal,/Santan/Ylang-ylang, Rosas/Sampaguita/Hasmin

    Time 10:15-11:15, 11:15-12:15, 12:40- 1:40, 1:40-2:40

    CONTENT STANDARD Prepare and Produce bakery Products

    PERFORMANCE
    STANDARD

    MELCs Bake Bakery Products according to techniques and appropriate conditions

    ENABLING
    COMPETENCIES

    I.OBJECTIVES 1. Identify the ingredients, tools and procedure of a specific product


    2. Bake Bakery Products according to techniques
    3. Apply the safety measurements while baking different products
    II.CONTENT Prepare and Produce bakery Products

    III.LEARNING RESOURCE

    A. References

    1. Teacher’s Guide N/A


    Pages
    2. Learner’s Materials N/A
    Pages
    3. Textbook Pages N/A
    4. Additional Materials N/A
    from Learning
    Resource (LR)
    portal
    B. Other Learning https://www.homebaking.org/baking-food-safety
    Resources https://bakerpedia.com/processes/baking/

    IV.PROCEDURE

    A. Introduction *PERFROAMNCE TASK WEEK

     The teacher will let the students pass their Duo Performance task and present it in front of the class.

    B. Development The teacher will let the students make their own group chat to talk about the product they wanted to bake as a group. They will be
    assigned to bring the different ingredients and tools they need to use.

    C. Engagement 3rd Performance task making – BAKING


    Instructions: Each group will have a designated day to bake their desire product according to mixing procedures and techniques,
    they will also have to document their baking process for grading.

    D. Assimilation Rubric for grading:


    *continuation of performance task making (By pair)

    VI.REFLECTION

    A. No. of learners who


    earned 80% in the
    evaluation
    B. No. of learners who
    require additional
    activities for remediation
    C. Did the remedial lessons
    work? No. of learners
    who have caught up with
    the lesson
    D. No. of learners who
    continue to require
    remediation
    E. Which of my teaching
    strategies work well?
    Why did those work?
    F. What difficulties did I
    encounter which my
    principal or supervisor
    can help me solve?
    G. What innovations or
    localized materials did I
    use/discover which I wish
    to share with other
    teachers?

    Prepared by: Checked by: Noted by:

    Pamela Mae E. Camitan Rochelle Belen R. Desacola Orven Francis G. de Pedro


    Subject Teacher Head Teacher Principal I

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