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  • Republic of The Philippines Department of Education Region Vii, Central Visayas Division of Bohol Instructional Planning (Iplan)

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    Jhen Dispo Hare
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    1. This document is a detailed lesson plan for teaching students how to prepare sponge and butter cakes in their Bread and Pastry Production class. 2. The lesson plan outlines the learning competencies, concepts, objectives, content, resources, procedures, assessment, assignments, and reflections for a lesson on baking butter cake with butter icing. 3. Key steps in the lesson include introducing mise en place, demonstrating the recipe for butter cake with butter icing, having students practice baking the cake, and assessing their finished products using a rubric.

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    1. This document is a detailed lesson plan for teaching students how to prepare sponge and butter cakes in their Bread and Pastry Production class. 2. The lesson plan outlines the learning competencies, concepts, objectives, content, resources, procedures, assessment, assignments, and reflections for a lesson on baking butter cake with butter icing. 3. Key steps in the lesson include introducing mise en place, demonstrating the recipe for butter cake with butter icing, having students practice baking the cake, and assessing their finished products using a rubric.

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    27 views3 pages

    Republic of The Philippines Department of Education Region Vii, Central Visayas Division of Bohol Instructional Planning (Iplan)

    Uploaded by

    Jhen Dispo Hare
    1. This document is a detailed lesson plan for teaching students how to prepare sponge and butter cakes in their Bread and Pastry Production class. 2. The lesson plan outlines the learning competencies, concepts, objectives, content, resources, procedures, assessment, assignments, and reflections for a lesson on baking butter cake with butter icing. 3. Key steps in the lesson include introducing mise en place, demonstrating the recipe for butter cake with butter icing, having students practice baking the cake, and assessing their finished products using a rubric.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 3

    Republic of the Philippines

    Department of Education
    Region VII, Central Visayas
    DIVISION OF BOHOL
    Instructional Planning (iPlan)
    (With inclusion of the provisions of D.O. No.8, s.2015 and D.O. 42, S. 2016)

    Detailed Lesson Plan (DLP)

    DLP No.:9 Learning Area: Bread and Pastry Production Grade Level: Quarter: 3 Duration: 2 hrs

    Learning Competency/ies: LO1. Prepare Sponge and Cakes Code:


    1.3 Prepare sponges and cakes according to recipe TLE_HEBP9
    specifications, techniques and conditions and desired 12TC-IIIa-f-7
    product characteristics
    Key Concepts/
    Understanding to be Prepare Sponge and Cake (Butter Cake with Butter Icing)
    Developed
    1.Learning Objectives Knowledge Identify the ingredients and procedures in baking Butter Cake
    with Butter Icing

    Skills Bake Butter cake and prepare butter icing according to


    techniques and appropriate conditions

    Attitudes Strictly observe occupational health and safety

    Values Practice cleanliness at all times

    2.Content Practicum: Butter Cake with Butter Icing

    3.Learning Resources A. References


    - Learning Module
    -Bread and Pastry Production Manual/Module
    - Recipe
    B. Materials
    - Ingredients
    - Glaze Paper
    - Tools and equipment
    - PPE
    4.Procedures
    4.1 Introductory Activity “Mise en Place”

    -Checking of Ingredients and Cooking Outfit


    -Let the students recall the procedures, techniques and appropriate
    condition in preparing cake products

    4.2 Activity - By group:


     Gather and prepare the tools and equipment needed in the
    activity
    Arrange the ingredients, tools, and materials neatly on the table

    4.3 Analysis 1. Why do we have to gather all the tools and materials before
    working?
    2. Why is it important that we know the necessary ingredients in
    baking? Procedures in baking?
    3. Why is pre-heating of the oven necessary?
    4. What do you think are the factors that can affect the appearance and
    1
    Qtr#,Subject,Grade Level,DLP#
    Republic of the Philippines
    Department of Education
    Region VII, Central Visayas
    DIVISION OF BOHOL
    taste of Butter Cake? Butter Icing?
    5. How can we ensure safety while working?
    4.4 Abstraction Butter Cake
    Ingredients
     3 ½ cups cake flour
     1 ½ tablespoon baking powder
     ¾ cup butter or margarine
    1 ¼ cups sugar
     ½ tsp salt
     4 eggs
     ¾ cup evaporated milk
     ½ cup water
     1 ½ tsp vanilla

    Procedures:
    1. Sift together flour and baking powder. Set aside
    2. Cream butter and sugar. Blend eggs one at a time, until sugar is dissolve
    3. In another bowl, combine milk, water and vanilla
    4. Add the flour mixture and the milk mixture, starting and ending with
    flour. Pour into prepared pan

    Baking temperature: 350 Fahrenheit


    Baking time: 45 minutes to 1 hour
    4.5 Application - Let the students perform the butter cake with butter icing recipe
    - The teacher must supervise the students while working
    4.6 Assessment - Assess their finished products using the rubrics

    4.7 Assignment Copy the recipe for Sponge Cake with Butter Cream Filling and Icing
    4.8 Concluding Activity - Let the students share their significant learnings in performing the
    activities.
    - Share this quotation: “The expert in anything was once a beginner”-
    unknown
    5. REMARKS Indicate below special cases including but not limited to continuation of lesson plan to the
    following day in case of re-teaching or lack of time, transfer of lesson to the following day,
    in cases of classes suspension, etc.

    6. REFLECTIONS Reflect on your teaching and assess yourself as a teacher. Think about your student’s
    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. Indicate below whichever is/are appropriate.

    A. No.of learners who earned


    80% in the evaluation.
    B. No. of learners who require
    additional activites for
    remediation.

    C. Did the remedial lessons


    work? No. of learners who
    have caught up with the
    lesson.
    2
    Qtr#,Subject,Grade Level,DLP#
    Republic of the Philippines
    Department of Education
    Region VII, Central Visayas
    DIVISION OF BOHOL
    D. No. of learners who continue
    to require remediation.

    E. Which of my learning
    strategies worked well? Why
    did these work?
    F. What difficulties did I
    encounter which my
    principal or supervisor can
    help me solve?
    G. What innovation or localized
    materials did I use/discover
    which I wish to share with
    other teachers?

    Prepared by:
    Name: Jenalyn D. Hare School: Policronio S. Dano Sr. High School
    Position/Designation: SST-111 Division: Bohol
    Contact Number: 09462389431 Email address: jenalyn.hare@deped.gov.ph

    a. RUBRIC

    3
    Qtr#,Subject,Grade Level,DLP#

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