SESSION1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES:
The learner demonstrates
understanding of the core
concept and underlying
A. Content Standards theories in preparing and
presenting gateaux, tortes
and cakes
The learner demonstrates
understanding of the core
concept and underlying
theories in preparing and
presenting gateaux, tortes
and cakes
The learner demonstrates
understanding of the core
concept and underlying
theories in preparing and
presenting gateaux, tortes
and cakes
The learner demonstrates
understanding of the core
concept and underlying
theories in preparing and
presenting gateaux, tortes
and cakes

The learner demonstrate
competencies in preparing
B. Performance Standards
and presenting gateaux,
tortes and cakes
The learner demonstrate The learner demonstrate The learner demonstrate
competencies in preparing competencies in preparing competencies in preparing
and presenting gateaux, and presenting gateaux, and presenting gateaux,
tortes and cakes tortes and cakes tortes and cakes

C. Learning Competencies/
Define icings, frosting and Identify the different types of Value the importance of Create simple design using icing,
Objectives fillings. icing. decorating icings, frosting and frosting in a cake.
fillings.

II. CONTENT Preparing and applying icings,

frostings and Fillings
Types of Icing Evaluating opinions Assessment/Demonstration

III.LEARNING RESOURCES
A. References
1. Teacher’s Guide
Pages
2. Learner’s Material Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production
Pages Page 93 Page 94 Page 94
3. Textbook Pages
4. Additional Materials
from Learning
http:/www.breadandpastrypro http:/www.breadandpastryprod http:/www.breadandpastrypro http:/www.breadandpastryprod
Resource (LR) portal duction.com uction.com duction.com uction.com
B. Other Learning
Resources
IV. PROCEDURES
Review on the past lesson about The importance of icing and
A. Reviewing previous
lesson or presenting the
the characteristics of a good frosting in cake decorating.
new lesson quality baked products (cake)

Ask: What are the basic Video Presentation (Types of

B. Establishing a purpose
for the lesson ingredients of icing and Icing/ Frosting)
frosting?
C. Presenting examples/ Cite examples from the LM Cite examples from the LM
instances of the new
 lesson (Brain-teasers) (Brain-teasers)
D. Discussing new concepts How is it appealing to the What are the steps in preparing
and practicing new skills costumers if the cake has icing the icing?
#1
or frosting?
E. Discussing new concepts What are the techniques in cake
and practicing new skills
#2 decorating?
F. Developing mastery What is the difference between Identifying the needed
(Leads to Formative
Assessment 3) icing and frosting? ingredients
G. Finding practical
applications of concepts Teachers demonstration
and skills in daily living

H. Making generalizations Ask: What is the importance in What are the types of icing and
and abstractions about
the lesson making a cake? frosting?

I. Evaluating learning Evaluating opinions Evaluating opinions Quiz 1-25 item Activity: Return Demonstration

J. Additional activities for

application or
remediation

V. REMARKS

VI. REFLECTIONS
A. No.of learners who
earned 80% on the
formative assessment
B. B. No.of learners who
require additional
activities for
remediation.
C. C. Did the remedial
lessons work? No.of
learners who have
caught up with the
lesson.
D. D. No.of learners who
continue to require
remediation

E. E. Which of my teaching
Use of multimedia Use of multimedia Use of multimedia  Practicum
strategies worked well?  Best motivation to get  Best motivation to get  Best motivation to get
Why did these work?
students’ interest. students’ interest. students’ interest.