St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte

S.Y 2019-2020

LEARNING PLAN IN T.L.E 9

Prepared By: Jo-an W. Nini

STAGE 1
Quarter: Topic: Time Frame:
Second Quarter PREPARE AND PRODUCE PASTRY August-
PRODUCTS (PP) September

CONTENT STANDARD: PERFORMANCE STANDARD:

The learner demonstrates an understanding of; the basic The learner independently
concept and underlying theories in preparing and producing demonstrates:
pastry products competencies in preparing and producing
pastry products.

ENDURING UNDERSTANDING: ESSENTIAL QUESTION:

The student will understand that… 1. Why do we need to familiarize the
 Identify the different ingredients, tools and equipment different ingredients in baking?
used in baking. 2. How important accurate measurement
 Familiarize the methods used in baking. of ingredients in baking?
 Solve and convert measurement used in baking. 3. Why do we need to use baking tools
according to its functions?
ACQUISITION OF KNOWLEDGE: ACQUISITION OF SKILLS:
LO 1. Prepare pastry products
1.1. Select, measure and weigh required ingredients 1.4. Bake pastry products according to
according to recipe or production requirements and techniques and appropriate conditions; and
established standards and procedures enterprise requirement and standards
1.2. Prepare variety of pastry products according to 1.5. Select required oven temperature to
standard mixing procedures/formulation/ recipes and bake goods in accordance with the desired
desired product characteristics characteristics, standards recipe
1.3. Use appropriate equipment according to required specifications and enterprise practices.
pastry products and standard operating procedures

TRANSFER GOAL:
Students on their own and in the long run will be able to independently use their
learning about the principles and methods of baking to prepare delicious cakes for family
and for livelihood.
 Goal The learner will bake a cake.
Role The students will be the baker STAGE 3

A. UNIT ASSESSMENT ACTIVITIES MATRIX

Audience The audience are the teacher and the students.
STAGE
SCAFFOLD 2
FOR TRANSFER
LEVEL
OBTAINING
Situation 1EVIDENCES
The students LEVEL 2
OF UNDERSTANDING
will have LEVEL
their3
to bake a cake for THROUGH VARIED LEVEL 4
ASSESSMENTS
DIRECTED OPEN PROMPT GUIDEDD TRANSFER INDEPENDENT
family and for livelihood.
PROMPT TRANSFER
Product/ The students will be the baker wherein they will
Transfer Task
Performanc Discussion/
demonstratePicture/
the standard
video procedures in baking.
Teacher’s It’s time to bake!
e lecture Presentation demonstration on the
different tools and
Standard Tools and equipment in baking are prepared
equipment ahead
used in
of time before the activity begins.baking.
The finished Students will have to
The teacher will The teacher will
products should be presented to the teacher right bake at least one type of
discuss the topic
after present videos
the procedure that
is done. The teacher will cake.
show different baking demonstrate the
method. different tools and
equipment used in
baking; afterwards
students will then have
a practice in preparation
on their own activity.

UNIT ASSESSMENT MAP

TYPE KNOWLEDGE AND UNDERSTANDING TRANSFER

PROCESS/ SKILLS (MEANING MAKING) (OUTPUT)
(ACQUISITION)
PRE- EXPLORE
 C. PRE-ASSESSMENT MATRIX
COD LEVEL OF WHAT WILL HOW WILL I HOW WILL I SCORE? RELATED ACTIVITES
E ASSESSME I ASSESS? ASSESS?
 NT (Learning MC items
Competenci
es)
A KNOWLEDGE  Baking
(15%)
tools
and
equipm
ent are
identifi
ed
based
on
their
uses.
 Standa
rd table
of
weights
and
measur
es are
identifi
ed and
applied
.
 Tools
and
 equipm
ent are
identifi
ed
accordi
ng to
classifi
cation/
specific
ation
and job
require
ments.
 Non-
functio
nal
tools
and
equipm
ent are
segrega
ted and
labelled
accordi
ng to
classifi
cation.
  Safety
of tools
and
equipm
ent are
observe
d in
accord
ance
with
manufa
cturer’s
instruc
tions.
A PROCESS/SKIL
LS  Tools
(25%)
and
equipm
ent are
maintai
ned
accordi
ng to
prevent
mainte
nance
schedu
 led or
manufa
cture’s
specific
ations.
 Tools
are
cleaned
in
accord
ance
with
standar
d
proced
ures.
 Workpl
ace is
cleaned
and
kept in
safe
state in
line
with
OSHC
regulati
 ons.
 Tools
and
equipm
ent are
stored
in
safely
accord
ance
with
manufa
cturer’s
specific
ations
or
compa
ny
proced
ures.
M UNDERSTANDI Enduring : :
NG Understanding:
(30%) Student will
understand
that…
 Identify
the
differen
 t
ingredi
ents,
tools
and
equipm
ent
used in
baking.
 Familia
rize the
method
s used
in
baking.
 Solve
and
convert
measur
ement
used in
baking.
Essential
Question:

1. Why do
we need
to
 familiari
ze the
different
ingredie
nts in
baking?
2. How
importa
nt
accurate
measure
ment of
ingredie
nts in
baking?
3. Why do
we need to
use baking
tools
according
to its
functions?
T PRODUCT/ Transfer Goal:
PERFORMANCE Students will
(30%) own their own..

Students on
their own
and in the
long run will
be able to
 independent
ly use their
learning
about the
principles
and
methods of
baking to
prepare
delicious
cakes for
family an
for
livelihood.

St. Francis Xavier Academy of Kapatagan Inc.

Kapatagan, Lanao del Norte
S.Y 2019-2020

LEARNING PLAN CALENDAR

SUBJECT: T.L.E 8
UNIT DESIGNER: Jo-an W. Nini
MONTH: August- September 2019
 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
19 20 21 22 23
KWL CHART CONTINUATION OF SHORT QUIZ ROLE PLAY
LECTURE THE LECTURE (GROUP ACTIVITY)
26 27 28 29 30
NATIONAL LECTURE CONTINUATION OF COMPARE AND
HEROES DAY THE LECTURE CONTRAST
(HOLIDAY) ACTIVITY
2 3 4 5 6
LECTURE LECTURE SHORT TEST PRACTICAL
GROUP ACTIVITY ACTIVITY
9 10 11 12 13
PRACTICAL LECTURE ORAL RECITATION VIDEO
ACTIVITY PRESENTATION
CONTINUATION
16 17 18 19 20
GROUP ACTIVITY QUIZ EXAMINATION DAY EXAMINATION DAY