WEEKLY PLAN IN BREAD & PASTRY PRODUCTION

School: CABACUNGAN NATIONAL HIGH SCHOOL Learning Area: BREAD & PASTRY PRODUCTION
Teacher: VANESSA E. HAO Grade Level: 12
Teaching
SEPTEMBER 17-21, 2018 Quarter: 2ND
Dates:
I.OBJECTIVES:
1. Prepare sponge and cakes
MONDAY TUESDAY WEDNESDAY THURSDAY
A. CONTENT The learner
STANDARDS demonstrates
understanding of the
core concept and
underlying theories in
preparing and
presenting gateaux,
tortes and cakes
B. PERFORMANCE The learner
STANDARDS demonstrate
competencies in
preparing gateaux,
tortes and cakes
II. CONTENT
Main ingredients used
for variety of sponge
and cakes
III. LEARNING
RESOURCES
A. Materials Book, Visual aid, Laptop
& projector
IV. PROCEDURES
A. Reviewing previous Review the previous
 lesson or presenting lesson
the new lesson.
B. Motivation Give an example of
sponge cake
C. Lesson Proper
1. Activity The learners will identify
the picture of different
variety of cake and they
will identify which from
the pictures are sponge
cakes.

2. Analysis
1. What are the main
ingredients in baking
sponge cake?
2. What are the uses of
the main ingredients?
3. What is the mixing
technique use in mixing
the sponge cake mixture?

3. Abstraction 1. Why do we need to

use the different
mixing technique to
the different cake
and bread recipe?
2. What is the reason
why we have to get
the exact
measurement of the
ingredients?
 3. Mention all the
major and minor
ingredients used in
baking and give
each function.
4. Application The learners will be
tasked to bake a sponge
cake following the given
recipe.
V. EVALUATION
While doing the task, the 1. What are the
teacher will evaluate the different types of
performance of the cakes?
learners). 2. Give the different
mixing technique
use in baking.
3. Write the recipe of
the sponge cake
and its procedure.
 WEEKLY PLAN IN BREAD & PASTRY PRODUCTION

School: CABACUNGAN NATIONAL HIGH SCHOOL Learning Area: BREAD & PASTRY PRODUCTION
Teacher: VANESSA E. HAO Grade Level: 12
Teaching
SEPTEMBER 24-28, 2018 Quarter: 2ND
Dates:
I.OBJECTIVES:
At the end of the lesson, the learners are expected to;
1. be familiarized with the main ingredients use in baking cakes and its functions,
2.
MONDAY TUESDAY WEDNESDAY THURSDAY
C. CONTENT The learner The learner demonstrates The learner
STANDARDS demonstrates understanding of the core demonstrates
understanding of the concept and underlying understanding of the
core concept and theories in preparing and core concept and
underlying theories in presenting gateaux, underlying theories in
preparing and tortes and cakes preparing and
presenting gateaux, presenting gateaux,
tortes and cakes tortes and cakes
D. PERFORMANCE The learner The learner demonstrate The learner demonstrate
STANDARDS demonstrate competencies in competencies in
competencies in preparing gateaux, tortes preparing gateaux,
preparing gateaux, and cakes tortes and cakes
tortes and cakes
II. CONTENT
Cake Ingredients Mixing methods used for Bake Butter Cake
variety of sponge and
cakes
III. LEARNING
RESOURCES
B. Materials Book, Visual aid, Laptop Book, Visual aid, Laptop Book, Visual aid,
& projector & projector Laptop & projector,
 baking tools, utensils &
equipment
IV. PROCEDURES
D. Reviewing previous Review the previous Review the previous
lesson or presenting lesson lesson
the new lesson.
E. Motivation Show the learners a How do you mix the Video Presentation on
picture of chiffon cake batter for chiffon cake? how to bake butter
and let them identify the cake
ingredients used.
F. Lesson Proper
1. Activity The class will be divided The teacher will show a Using the task sheet,
into 2 groups. Each video to the learners the the learners will
group will be given strip different mixing technique prepare and bake
cards with the different use in baking. butter cake.
cake ingredients and
they will post it on the
board and write their
corresponding uses and
functions. The group
that will have the closest
answer will be the
winner.

2. Analysis 1. How did you come The learners will The learners will follow
up with your idea? determine the mixing the procedure of the
2. How do you feel technique used in every recipe.
about the activity? cake recipe that will be
3. What are the presented to them.
different cake
ingredients?
4. What are their
 functions or uses?
3. Abstraction 1. What will happen if 1. What are the different
we lack from one
ingredient?
2. How important are 2. Why is there a need
the recipes in
baking cakes?
3. Is it really needed to
measure the
ingredients? Why? 3. What is the most
4. Application The teacher will task
the learners to identify
and familiarize with the
cake ingredients
presented on top of the
table and cite each
functions
IV. EVALUATION
1. Give the main
ingredients in
baking and its
functions/uses.
2. Think of one cake
recipe and write its
ingredients,
measurement and
procedure. For 10
points.
mixing techniques
used in baking?
to apply the
appropriate mixing
technique to a
specific cake recipe?
applied mixing
technique used in
baking?
Using the tools and
utensils, the learners will
demonstrate the
different mixing
technique for every cake
recipes
Enumerate the mixing
techniques and give a
cake recipe suitable for
each mixing technique.
Each learner will do
his/her task assigned
to his/her by their
leader.
Given the task the
learners will do and
should finish the
activity within 4 hours.
The teacher will
assess the output of
the learners. They will
be rated using the
performance criteria
checklist.