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  • DLL in BPP - DIFFERENT BAKED PRODUCTS

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    Alva Catalina Gamayon-Armada
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    The document outlines a 3-day lesson plan for a Bread and Pastry Production class. Day 1 will cover mixing techniques, the baking process stages, and techniques to slow bread staling. Day 2 focuses on different baked products and their characteristics. Day 3 involves a performance task identifying mixing techniques and matching baked products. The plan details objectives, content, learning resources, teaching procedures and assessments to evaluate student learning and identify those needing remediation.

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    The document outlines a 3-day lesson plan for a Bread and Pastry Production class. Day 1 will cover mixing techniques, the baking process stages, and techniques to slow bread staling. Day 2 focuses on different baked products and their characteristics. Day 3 involves a performance task identifying mixing techniques and matching baked products. The plan details objectives, content, learning resources, teaching procedures and assessments to evaluate student learning and identify those needing remediation.

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    © All Rights Reserved
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    148 views5 pages

    DLL in BPP - DIFFERENT BAKED PRODUCTS

    Uploaded by

    Alva Catalina Gamayon-Armada
    The document outlines a 3-day lesson plan for a Bread and Pastry Production class. Day 1 will cover mixing techniques, the baking process stages, and techniques to slow bread staling. Day 2 focuses on different baked products and their characteristics. Day 3 involves a performance task identifying mixing techniques and matching baked products. The plan details objectives, content, learning resources, teaching procedures and assessments to evaluate student learning and identify those needing remediation.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 5

    DAILY School JUAN SUMULONG HIGH SCHOOL Grade Level 11

    LESSON Teacher ALVA CATALINA G. ARMADA Learning Area BPP NC II

    PLAN March 20 – 24, 2023 (MONDAY, TUESDAY, WEDNESDAY)


    Teaching Dates and
    Quarter 3
    Time 8 Hours per week

    DAY 1 Day 2 Day 3

    I. OBJECTIVES

    A. Content Standards The learners demonstrate an understanding of the The learners demonstrate an understanding of the The learners demonstrate an understanding of the
    core concepts and theories in bread and pastry core concepts and theories in bread and pastry core concepts and theories in bread and pastry
    production production production

    B. Performance Standards The learners independently demonstrate core The learners independently demonstrate core The learners independently demonstrate core
    competencies in preparing and producing bakery competencies in preparing and producing bakery competencies in preparing and producing bakery
    products products products

    C. Objectives The learners shall be able to: The Learner Should be able to: The Learner Should be able to:

    1. explain the different mixing techniques in 1. identify the different baked products. 1. identify the different mixing techniques in
    preparing bakery products. 2. describe desirable characteristics of bakery preparing bakery products.
    products. 2. match the different baked products.
    2. illustrated the stages in baking process. 3. match the correct oven temperature for 3. evaluate the different baked products
    different baked products
    3. determine the techniques to slow down staling
    of bread

    II. CONTENT MIXING TECHNIQUE DIFFERENT BAKED PRODUCTS PERFORMANCE TASKS

    III. LEARNING RESOURCES

    A. References

    1. Teacher’s Guide Pages CG BPP NC II CG BPP NC II CG BPP NC II

    2. Learner’s Material Pages ADM Module-SDO, QC BPP NCII ADM Module-SDO, QC BPP NCII

    Quarter 1 Module 3 Quarter 1 Module 3


    3. Textbook Pages BPP Textbook pages 26-27 BPP Textbook pages 27 – 31

    BPP for SHS pages 24-25 BPP for SHS pages 47 - 56

    4. Additional Materials from


    Learning Resources

    B. Other Learning Resources

    IV. PROCEDURES

    A. Reviewing previous lesson or


    presenting the new lesson

    B. Establishing a purpose for the


    lesson

    C. Presenting examples/instances
    of the new lesson
    D. Discussing new concepts and Different mixing techniques in preparing bakery Different baked products.
    practicing new skill #1 products.
    Characteristics of bakery products.
    Stages in baking process.
    Oven temperature for different baked products
    Techniques to slow down staling of bread

    E. Discussing new concepts and


    practicing new skill #2

    F. Developing Mastery

    G. Finding practical applications of


    concepts & skills in daily living

    H. Generalizing & abstractions


    about the lesson
    I. Evaluating Learning

    J. Additional activities for application


    or remediation

    V. REMARKS

    VI. REFLECTION

    A. No. of learners who earned 80% in the


    evaluation

    B. No. of learners who require additional


    activities for remediation who scored below
    80%

    C. Did the remedial lesson work? No. of


    learners who caught up with the lesson

    D. No. of learners who continue to require


    remediation

    E. Which of my teaching strategies worked


    well? Why did these work?

    F. What difficulties did I encounter which my


    principal or supervisor can help me solve?

    G. What innovation or localized materials did


    I use/discover which I wish to share with
    other teachers?

    Prepared by:

    ALVA CATALINA G. ARMADA Noted:


    Teacher II - SHS
    SHERWIN C. MANINGAS MA. PACENCIA G. DANCEL
    Master Teacher II Head Teacher III-TLE/TVL
    Checked by:

    BONIFACIO D. CACULITAN JR.


    Principal III

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