July 19, 2019, Friday
LESSON PLAN IN BREAD AND PASTRY PRODUCTION NCII
Grade 11-Archimedes
I.
II.



III.

Objectives
At the end of the practicum, students are expected to:
a. Select, measure and weigh required ingredients according to recipe;
b. Prepare a bakery product (muffins) according to standard;
c. Use appropriate equipment according to required bakery products and
procedures; and
d. Select required oven temperature to bake goods in accordance with the desired
characteristics.
Content
Subject Matter: Prepare and Produce Bakery Products
Suggested project: Banana Muffin, Avocado Muffin and Apple Muffin
References: TVL Home Economics Bread and Pastry Production Manual
Materials: ingredients, PPEs, tools, utensils, oven, visual aid for the recipe and
procedure
Procedure
*Opening Prayer
*Checking of Attendance
*Classroom Management
*Recall the lesson.
Baking Proper
Prepared by
Dezzelyn B. Balleta
SHS Teacher