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    DLL - Bread and Pastry Aug 21-25

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    Michelle Vinoray Pascual
    The document provides a lesson plan for a pastry class at Divisoria High School. Over four sessions, students will learn to select and measure ingredients according to recipes and standards, understand key culinary terms related to pastries, and demonstrate how to prepare different pastry products. Session activities include discussing ingredient ratios, performing hands-on tasks like making empanaditas in groups, and a formative quiz. Resources include a culinary guidebook and pastry textbook.

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

    DLL - Bread and Pastry Aug 21-25

    Uploaded by

    Michelle Vinoray Pascual
    1K views2 pages
    The document provides a lesson plan for a pastry class at Divisoria High School. Over four sessions, students will learn to select and measure ingredients according to recipes and standards, understand key culinary terms related to pastries, and demonstrate how to prepare different pastry products. Session activities include discussing ingredient ratios, performing hands-on tasks like making empanaditas in groups, and a formative quiz. Resources include a culinary guidebook and pastry textbook.

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    bread and pastry

    Original Title

    Dll - Bread and Pastry Aug 21-25

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    The document provides a lesson plan for a pastry class at Divisoria High School. Over four sessions, students will learn to select and measure ingredients according to recipes and standards, understand key culinary terms related to pastries, and demonstrate how to prepare different pastry products. Session activities include discussing ingredient ratios, performing hands-on tasks like making empanaditas in groups, and a formative quiz. Resources include a culinary guidebook and pastry textbook.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    DLL - Bread and Pastry Aug 21-25

    Uploaded by

    Michelle Vinoray Pascual
    The document provides a lesson plan for a pastry class at Divisoria High School. Over four sessions, students will learn to select and measure ingredients according to recipes and standards, understand key culinary terms related to pastries, and demonstrate how to prepare different pastry products. Session activities include discussing ingredient ratios, performing hands-on tasks like making empanaditas in groups, and a formative quiz. Resources include a culinary guidebook and pastry textbook.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    School: DIVISORIA HIGH SCHOOL Grade Level:

    GAS 2-12

    Teacher: MICHELLE V. PASCUAL Learning Area: Bread and Pastry


    Teaching Dates and Time: TWTHF – 10:50- 12:26 Quarter: FIRST

    SESSION 1/ AUG 22 SESSION 2/AUG 23 SESSION 3/AUG 24 SESSION 4/AUG 25


    I. OBJECTIVES
    A. Content The learners demonstrate understanding of the basic concept and underlying theories in preparing and producing pastry products.
    Standards
    B. Performance The learners demonstrate competencies in preparing and producing pastry products.
    Standard
    C. Learning Select, measure and weigh Select, measure and weigh Prepare variety of pastry Prepare variety of pastry products
    Competencies required ingredients according required ingredients according products according to standard according to standard mixing
    to recipe or production to recipe or production mixing procedures/ formulation/ procedures/ formulation/ recipes
    requirements and established requirements and established recipes and desired product and desired product characteristics
    standards and procedures. standards and procedures. characteristics TLE_HEBP11PP11a-g4.2
    TLE_HEBP11PP11a-g4.1 TLE_HEBP11PP11a-g4.1 TLE_HEBP11PP11a-g4.2

    II. CONTENT Culinary and technical terms Ratio of ingredients required to Correct proportion control, Correct proportion control, yield,
    related to pastry products produce a balance formula yield, weights and sizes for weights and sizes for profitability.
    profitability.

    III. LEARNING
    RESOURCE
    A. References CG page 3 CG page 3 CG page 3 CG page 3
    B. Other Learning Bread and Pastry – Rex Bread and Pastry – Rex Bookstore Bread and Pastry – Rex Bookstore Bread and Pastry – Rex Bookstore
    Resources Bookstore page 50-65 Page 50-65 Page 50-65 Page 50-65
    IV. PROCEDURES
    A. Beginning Ask the learners to differentiate Show videos of cake recipe. And
    bread from pastry. learners will describe the
    different ingredients involve in
    cake making.
    B. Middle Discuss the different culinary Group activity: The learners will be Performance tasks: The learners Performance tasks: The learners will
    terms related to pastry products. group into 5. Each group will make will be divided into 5. They will be divided into 5. They will perform
    their own pastry recipe. perform how to make empanaditas. how to make empanaditas.
    C. End Formative Assessment: Short Each group will present their
    Quiz output to the class
    V. REMARKS
    VI. REFLECTION

    Prepared by: Checked by: Noted by: Approved by:

    MICHELLE V. PASCUAL JOEL S. DOMINGO MERILYN C. MANANGO ELOIZA L. DIZON, Ph.D.


    Teacher II SHS Coordinator Head Teacher V Principal III

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