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    WHLP W3

    Uploaded by

    Cristine Joy Rivera Talusan
    This weekly home learning plan provides a lesson for Grade 11 students on selecting, measuring, and weighing ingredients according to a recipe. The lesson covers the major and minor ingredients used in baking, such as flour, sugar, leavening agents, and liquids. Students are asked to complete activities identifying baking ingredients, measuring techniques, and assessing their understanding. The plan aims to develop students' skills in preparing bakery products through independent study of the provided module.

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

    WHLP W3

    Uploaded by

    Cristine Joy Rivera Talusan
    23 views3 pages
    This weekly home learning plan provides a lesson for Grade 11 students on selecting, measuring, and weighing ingredients according to a recipe. The lesson covers the major and minor ingredients used in baking, such as flour, sugar, leavening agents, and liquids. Students are asked to complete activities identifying baking ingredients, measuring techniques, and assessing their understanding. The plan aims to develop students' skills in preparing bakery products through independent study of the provided module.

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    This weekly home learning plan provides a lesson for Grade 11 students on selecting, measuring, and weighing ingredients according to a recipe. The lesson covers the major and minor ingredients used in baking, such as flour, sugar, leavening agents, and liquids. Students are asked to complete activities identifying baking ingredients, measuring techniques, and assessing their understanding. The plan aims to develop students' skills in preparing bakery products through independent study of the provided module.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views3 pages

    WHLP W3

    Uploaded by

    Cristine Joy Rivera Talusan
    This weekly home learning plan provides a lesson for Grade 11 students on selecting, measuring, and weighing ingredients according to a recipe. The lesson covers the major and minor ingredients used in baking, such as flour, sugar, leavening agents, and liquids. Students are asked to complete activities identifying baking ingredients, measuring techniques, and assessing their understanding. The plan aims to develop students' skills in preparing bakery products through independent study of the provided module.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Department of Education
    REGION III
    SCHOOLS DIVISION OF BULACAN
    SAN RAFAEL NATIONAL TRADE SCHOOL
    Caingin, San Rafael, Bulacan
    [email protected] / [email protected]
    (044) 816-7789

    WEEKLY HOME LEARNING PLAN


    GRADE 11

    Learning Area: Home Economics – BPP Week No. 3 Date Covered: Sept. 27-Oct. 1, 2021
    MELCs: PREPARE AND PRODUCE BAKERY PRODUCTS

    Objective: Select, measure and weigh required ingredients according to recipe or production
    requirements.
    DAY AND
    LEARNING TASK
    TIME
    8:00 – 9:00  Wake up, pray, make up your bed, have a short exercise, eat breakfast,
    bonding with the family and get ready for an awesome day!
    9:00 – 9:30  Prepare yourself for your online or modular study session
    Monday Preliminaries/Introduction

     Bread and Pastry Production is one of the specialized subjects in Home


    Economics under the Technical-Vocational Livelihood (TVL) track.
     The subject will develop the skills of students in preparing and producing
    bakery/pastry products, cakes and desserts.
     Core competencies of Bread and Pastry Production NC II;
     Prepare and Produce Bakery Products
     Prepare and Produce Pastry Products
     Prepare and present Gateaux, Tortes and Cakes
     Prepare and Display Petit fours
     Present Desserts
     The subject will provide module, that was designed to give you relevant
    activities and meaningful opportunities for guided and independent learning.
    Use the module with care. Don’t write anything on the module. Answer sheets
    are provided in answering the exercises.
     Reminders: It is sincerely hoped that you will be working on the exercises in
    modules by yourself. Parent/guardians and other family members are
    discouraged from answering the exercises.
     In your first lesson, you will be able to learn about selecting, measuring and
    weighing required ingredients according to recipe or production requirements.
    Pre assessment

     Let us determine what you already know about Baking ingredients by


    answering pages 8-9 of your Bread and Pastry Production Module. And you
    may check how much you already know by checking the answers using the
    answer key at the end of the module.
    PROCEDURES

    1. Review/Motivations
    Before you start the lesson, try to answer first a 2 Minute baking activity found
    on page 10 of your BPP module. Read and answer it carefully based on the stored
    knowledge you have from your home economics class.

    2. Initial Activity/Discovery
    Caingin, San Rafael, Bulacan
    [email protected]
    (044)816-7789
    The topic that you are going to deal with are the factors that include the most
    important contribution to successful baking. To start the lesson, you have to look
    first for the six major and four minor ingredients, found in the “Baker’s Hunt” activity
    on page 11 of your module. List them down on your answer sheet.

    3. Discussion of the Topic


    On pages 12-15 of your module, read and understand the major and minor
    ingredients used in baking as well as the techniques in measuring baking
    ingredients.

    4. Enrichment Activities
    To solidify your understanding of the lesson, complete the graph of major and
    minor ingredients found on page 16 of your BPP module. List them down on the
    answer sheet provided.

    5. Generalization
    To check what you have learned about baking ingredients, supply the missing
    words to complete the sentences found on page 17 of BPP module. The activity
    consists of two parts. A. This is what I remembered and B. I can distinguish one from
    the other.

    6. Application
    On this part you will make a story about the different types of flour. Read and
    understand the direction on page 17 of your BPP module.

    7.(Post assessment)
    This part will evaluate your level of mastery in achieving the learning competency.
    Read and answer carefully the assessment on pages 18-19. Write the letter of the
    answer on your answer sheet.

    To enrich your knowledge and skills of the lesson, kindly accomplish the additional
    activity found on page 19 of your BPP module.

    Great effort! You have finished the first lesson!

    MODE OF DELIVERY
    Answer sheets and assigned outputs will be accomplished completely and placed in the envelope
    to be submitted by the parent/guardians to the teacher on the scheduled day and time as
    reflected on the new policies and guidelines of the school regarding the module retrieval.

    Prepared by: Checked by:

    CRISTINE JOY R. TALUSAN ABIGAIL A. PALMA


    Teacher III Master Teacher I/Subject Group Head

    Approved:

    JENNET A. MANALO
    School Principal III

    Caingin, San Rafael, Bulacan


    [email protected]
    (044)816-7789
    Caingin, San Rafael, Bulacan
    [email protected]
    (044)816-7789

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