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/ JULY 4 SESSION 2/JULY 5 SESSION 3/JULY 6 SESSION 4/JULY 7

I. OBJECTIVES
A. Content The learners demonstrate The learners demonstrate The learners demonstrate The learners demonstrate
Standards understanding proper measuring understanding proper measuring of understanding on the general understanding on the general guidelines
of ingredients. ingredients. guidelines and principles of and principles of baking.
baking.
B. Performance Reading of measurements is Reading of measurements is Proper execution of the Proper execution of the different
Standard practiced with accuracy. practiced with accuracy. different processes involved in processes involved in baking.
baking.

C. Learning Measure dry and liquid Measure dry and liquid Proper execution of the Proper execution of the different
Competencies ingredients accurately ingredients accurately different processes involved in processes involved in baking.
baking.

II. CONTENT Perform mensuration and Perform mensuration and Perform mensuration and Methods of Mixing Doughs
calculation calculation calculation
III. LEARNING
RESOURCE
A. References TG page 18-31 CG page 3 TG page 18-31 CG page 3
B. Other Learning Bread and Pastry by Leonora D. Bread and Pastry by Leonora D. Basbas,
Resources Basbas, Rex Bookstore page19-20 Rex Bookstore page19-20
IV. PROCEDURES
A. Beginning Review students the basic Individual performance: Ask the learners to define Ask the learners what the guidelines and
ingredients in bread and pastry guidelines and principles. principles in baking.
making
Perform proper
B. Middle Discuss proper measuring of dry measurement of dry and Discuss the General guidelines Discuss the methods of mixing
and liquid ingredients liquid ingredients. and principles in baking. dough.
C. End Formative assessment: short quiz Ask the learners to enumerate the
different methods of mixing dough.
V. REMARKS
VI. REFLECTION
Prepared by: Checked by: Noted by:

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

Teacher II Head Teacher V Principal III