2018 - 2019 Tle 9 LP Third Grading
2018 - 2019 Tle 9 LP Third Grading
(CENTER)
Baguio City
LEARNING PLAN
Transfer Goal: The learner independently uses his/her learning about bread and pastry production and practically applies competencies in preparing and making various
cookie recipes as a skilled baker who can work in the food service industry. Also, for the learner to acquire basic skills in baking cookies as a source of livelihood at home
and in the community.
Time
management
February 19 – Through varied Subject Matter: Day 1
21, 2018 student-centered Introduction to **February 5 – 9,
activities, the Bread and Pastry II. FIRM-UP: 2018; February
Day 7 students are Production E. Baking Cookies: History of Cookies and Classification 12 – 13, 2018
expected to: - Baking Cookies of Cookies - Sportsfest
History of 1. Motivation: (5 minutes) M Shows respect by Practices
Cookies a. Reviewing the class on the method and techniques of listening and
Classificati mixing batter and dough. appreciating other **February 14 –
on of b. Letting the students identify the techniques used in making students’ opinions 15, 2018
Cookies cookies. and ideas. Sportsfest
c. From their response, introduce the lesson.
**February 16,
12. identify Audio-visual 2. Lesson Proper: (50 minutes) A/M Listening and 2018 No Classes
techniques in aids: a. Identifying the commonly used techniques in baking participating in – Chinese New
baking cookies; cookies. class discussion. Year
PowerPoint b. Letting the students arrange or sequence given statements
13. discuss the presentation on the history of cookies. (projected on the board) Intrapersonal in **February 22-23,
history of cookies; c. Discussing the history of cookies. A/M sharing one’s 2018
14. identify and LCD Projector d. Discussing the classification of cookies. ideas. No Classes
discuss the e. Letting the students give examples if cookies bought in the First Private
classification of References: market and identify its classification. A/M Critical thinking School…
cookies; Sercado, Virginia f. Evaluating the examples given by students based on the and doing,
c. 2012. classification of cookies. communication, **Discussion of
Skills for a Lifetime collaboration and lesson on History
in Home 3. Tie-Up: (5 minutes) M learning and self- and Classification
Economics I. a. Calling on students to give a summary of the lesson. reliance in class of Cookies was
Valenzuela City b. Relating the importance of baking cookies to being self- discussion carried over the
JO-ES Publishing sufficient in life. next week by
House Inc. Verbal and other Grade 9
pp 122 - 183 Reasoning ability sections due to
in answering no classes
questions and (February 22-23,
sharing of ideas. 2018)
February 26 – Through varied Subject Matter: III. DEEPEN:
March 2, student-centered Introduction to Day 2
2018 activities, the Bread and Pastry F. Baking Cookies: Cookie Ingredients and Methods of
students are Production Baking Cookies
Day 8 – 9 expected to: - Baking Cookies 1. Motivation: (5 minutes)
Cookie a. Recalling of the previous discussion on classification of M Shows respect by
Ingredients cookies. listening and
Methods of b. Letting the students enumerate baked cookie products and appreciating other
Baking identify ingredients used for that specific cookie product. students’ opinions
Cookies c. From their response, introduce the lesson. and ideas.
Verbal and
Reasoning ability
in answering
questions and
sharing of ideas.
March 12 – Through varied Subject Matter: Day 1
16, 2018 student-centered H. PREPARING & BAKING COOKIES (Performance Task)
activities, the Introduction to 1. Motivation: (5 minutes)
Day 11 - 12 students are Bread and Pastry a. Reminding the students of their performance task. Critical thinking
expected to: Production b. Giving of instructions about the performance task. and doing,
21. select, - Preparing and c. Allowing the students to prepare their ingredients and communication,
measure and Baking Cookies materials and to stay in their assigned work stations. collaboration and
weigh required learning and self-
ingredients 2. Lesson Proper: (50 minutes) reliance in the
according to a. Letting the students prepare baking ingredients and T group activity
recipe or materials in baking cookies.
production b. Checking of individual personal protective equipment: Demonstrate
requirements; apron, hairnet, gloves. observation and
22. use c. Facilitating the performance task of the students: T analytical skills
appropriate i. Preparing the mise-en-place
equipment ii. Preheating the oven Time
according to iii. Measuring of ingredients Management
required bakery iv. Mixing of cookie dough ingredients
products and v. Scooping/spooning of cookie dough on the baking Spatial,
standard operating sheets Kinaesthetic skills
procedures; vi. Baking of cookie doughs
23. prepare and vii. Cooling down the cookies
bake cookies viii. Cleaning and washing of baking Manifest the
according to materials/equipment/work stations values of being
recipe and d. Checking other members per group who are preparing the self-reliant,
standards; packaging materials of the baked cookies. cooperative and
24. present baked e. Packing baked cookie products for evaluation. thoughtful in
pastry products doing the
according to 3. Tie-Up: (5 minutes) performance
established a. Checking of group output: Baked Cookies with Packaging tasks
standards and b. Evaluating the baked product and giving of feedbacks.
procedures; Practice safety
25. decorate and and Sanitation
present cookie
products;
26. Select
packaging
appropriate for the
preservation of
product freshness
and eating
characteristics;
27. create
appropriate and
innovative
packaging and
label for cookie
products;
28. develop within
oneself the values
of self-
determination and
resourcefulness in
performing
individual tasks.