Republic of The Philippines Department of Education Region Vii, Central Visayas Division of Bohol Instructional Planning (Iplan)

Republic of the Philippines
Department of Education
Region VII, Central Visayas
DIVISION OF BOHOL
Instructional Planning (iPlan)
(With inclusion of the provisions of D.O. No.8, s.2015 and D.O. 42, S. 2016)
Detailed Lesson Plan (DLP)
DLP No.:4 Learning Area: Bread and Pastry Production Grade Level: Quarter: 3 Duration: 1 hr.
Learning Competency/ies: LO1. Prepare sponge and cakes Code:

1.2 Select required oven temperature to bake goods in TLE_HEBP9-
accordance with desired characteristics, standard recipe 12TC-IIIa-f-7
specifications and enterprise practices
- Demonstrate the correct portioning of a cake
Key Concepts/
Understanding to be Prepare Sponges and Cakes
Developed
1.Learning Objectives Knowledge Determine the baking temperature and time for different
types of cakes
Skills Demonstrate the correct portioning of a cake
Attitudes Express appreciation to maintain equal distribution of
everything
Values Promotes equality among others
2.Content -Correct Proportion Control, Yields, Weights and Sizes for Profitability
- Specific Temperature Used for Different Types of Sponge and Cakes
3.Learning Resources A. References
- Learning Module
- Bread and Pastry Production NC II Manual
B. Materials
-1 whole sponge cake
-cake slicer
- spatula
- Plates
- PPE
4.Procedures
4.1 Introductory Activity
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act=5#imgdii=tWLb4N2R7hRcBM:&imgrc=gYJMSJHMOGhlbM:
-Describe the appearance of the cake

-Why do you think it happened?
-What factors affect the quality of the cake?
1
Qtr#,Subject,GradeLevel,DLP#
DIVISION OF BOHOL
4.2 Activity -Supposing this circle is your cake
- You have to divide it equally to the 8 members of the family, how are you
going to divide it? Draw a line to show your portioning
4.3 Analysis Ask the students:

1. In baking, we consider the specific temperature for a variety of
cakes. Why is it so?
2. Why do we need to pre-heat the oven before baking
3. How can we avoid burnt cakes?
4. What is portion control?
5. What is the significance of proper portioning, weighing, measuring
and counting?
4.4 Abstraction Discussion on the following:
- Temperature and time used for different types of cakes
- Importance of pre-heating
- Methods of Portion Control
- Cake cutting guide
4.5 Application -Reminders on careful handling of sharp objects/tools

-Mise en place
-Have the students observe properly while the teacher do the demonstration,
or let them take down some important points for reference
-Demonstration by the teacher on the proper way of portioning cakes
4.6 Assessment 1. Return demonstration by the students

2. Cut your cake into 8 equal slices
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3. Fill in the required oven temperature for a variety of cakes and
sponges
Cake type Temperature Temperature Minutes
2
DIVISION OF BOHOL
(F) (C)
Cupcake 15-25
Layer Cake 20-35
Loaf Cake 45-60
Angel Food and 50-60
Sponge
4.7 Assignment Have an advance study on the classifications of sponge cakes
4.8 Concluding Activity
5. REMARKS
6. REFLECTIONS
A. No. of learners who earned

80% in the evaluation.
B. No. of learners who require

additional activities for
remediation.
C. Did the remedial lessons

work? No. of learners who
have caught up with the
lesson.
D. No. of learners who

continue to require
remediation.
E. Which of my learning
strategies worked well? Why
did these work?
3
DIVISION OF BOHOL
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:
Name: Jenalyn D. Hare School: Policronio S. Dano Sr. High School
Position/Designation: SST-111 Division: Bohol
Contact Number: 09462389431 Email address: jenalyn.hare@deped.gov.ph
Reference/s:
a. Home Economics-Bread and Pastry NC-II (CG)

b. Bread and Pastry Learning Module
c. Sample Rubric
Excellent Very Satisfactory Satisfactory Needs No Attempt Points

(4 pts.) (3 pts.) (2 pts.) Improvement (0 pt.) Earned
(1 pt.)
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No attempt
and equipment equipment equipment equipment equipment
correctly and correctly and correctly and but incorrectly and
confidently at all confidently most less confidently less confidently
times of the times sometimes most of the time
2. Application of Manifests very Manifests clear Manifests Manifests less No attempt
procedures clear understanding of understanding of understanding of
understanding of the step- by-step the step-by-step the step- by-step
the step- by-step procedure procedure procedure
procedure but sometimes seeking
seeks clarification clarification most
of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time No attempt
habits precautions at all precautions most precautions not observing
times of the time sometimes safety
precautions
4.Completeness Task is Task is Task is nearly Task is started No attempt
of Task completed completed completed but not completed
following the following the following the following the
procedures in the procedures in the procedures in the procedures in the
activity project plan project plan project plan
improvement/inno
vations
4

Republic of The Philippines Department of Education Region Vii, Central Visayas Division of Bohol Instructional Planning (Iplan)

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Republic of The Philippines Department of Education Region Vii, Central Visayas Division of Bohol Instructional Planning (Iplan)

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Republic of the Philippines

Detailed Lesson Plan (DLP)

Learning Competency/ies: LO1. Prepare sponge and cakes Code:

-Describe the appearance of the cake

4.3 Analysis Ask the students:

4.5 Application -Reminders on careful handling of sharp objects/tools

4.6 Assessment 1. Return demonstration by the students

4.7 Assignment Have an advance study on the classifications of sponge cakes

4.8 Concluding Activity

A. No. of learners who earned

B. No. of learners who require

C. Did the remedial lessons

D. No. of learners who

a. Home Economics-Bread and Pastry NC-II (CG)

Excellent Very Satisfactory Satisfactory Needs No Attempt Points

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