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    Unit Topic: Bread and Pastry Unit Standards Content Standard

    Uploaded by

    Ken Kaneki
    The learning plan is for a 7th grade Technology and Livelihood Education unit on Bread and Pastry. The unit will discuss the history of baking, introduce basic ingredients used in baking, and demonstrate an understanding of core concepts and theories in bread and pastry production. Students will learn about ingredients, uses, and storage of baked goods and demonstrate understanding of an introduction to baking. They will explain core concepts in bread making, explore career opportunities, and discuss the relevance of the course. The overall target is for students to explain ingredients, identify tools for baking, and demonstrate the importance of basics in bread production.

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    Unit Topic: Bread and Pastry Unit Standards Content Standard

    Uploaded by

    Ken Kaneki
    14 views1 page
    The learning plan is for a 7th grade Technology and Livelihood Education unit on Bread and Pastry. The unit will discuss the history of baking, introduce basic ingredients used in baking, and demonstrate an understanding of core concepts and theories in bread and pastry production. Students will learn about ingredients, uses, and storage of baked goods and demonstrate understanding of an introduction to baking. They will explain core concepts in bread making, explore career opportunities, and discuss the relevance of the course. The overall target is for students to explain ingredients, identify tools for baking, and demonstrate the importance of basics in bread production.

    Original Description:

    Learning Plan TLE 1st Quarter

    Original Title

    Learning Plan Mama A

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    The learning plan is for a 7th grade Technology and Livelihood Education unit on Bread and Pastry. The unit will discuss the history of baking, introduce basic ingredients used in baking, and demonstrate an understanding of core concepts and theories in bread and pastry production. Students will learn about ingredients, uses, and storage of baked goods and demonstrate understanding of an introduction to baking. They will explain core concepts in bread making, explore career opportunities, and discuss the relevance of the course. The overall target is for students to explain ingredients, identify tools for baking, and demonstrate the importance of basics in bread production.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views1 page

    Unit Topic: Bread and Pastry Unit Standards Content Standard

    Uploaded by

    Ken Kaneki
    The learning plan is for a 7th grade Technology and Livelihood Education unit on Bread and Pastry. The unit will discuss the history of baking, introduce basic ingredients used in baking, and demonstrate an understanding of core concepts and theories in bread and pastry production. Students will learn about ingredients, uses, and storage of baked goods and demonstrate understanding of an introduction to baking. They will explain core concepts in bread making, explore career opportunities, and discuss the relevance of the course. The overall target is for students to explain ingredients, identify tools for baking, and demonstrate the importance of basics in bread production.

    Copyright:

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

    LEARNING PLAN

    Subject: Technology and Livelihood Education


    Grade: 7

    Unit Topic: BREAD AND PASTRY


    UNIT STANDARDS
    Content Standard
     Discuss the history of baking
     Familiarize oneself with the basic ingredients used in baking.
     The learners demonstrate an understanding of the core concepts and theories in bread and
    pastry production
    Performance Standard
    Demonstrate an understanding of the basic introduction to baking, its ingredients, uses and
    storage.
    Learning Competencies:
    1. explain core concepts in bread and pastry production.
    2. explore opportunities in bread and pastry production.
    3. discuss the relevance of the course.
    Learning Target:
    The learners explain and demonstrate the importance of basic ingredients and identify the
    tools and equipment that they can use in baking.

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