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1. Check the test paper correctly 1. Check the test paper correc
2. Identify the numbers that were wrong 2. Identify the numbers that we
3. Review the number which is hard to answer 3. Review the number which is
II. CONTENT (Subject Matter) Bread and Pastry Production Bread and Pastry Production
III. LEARNING RESOURCES ( List of materials to be used) Learning Module for Bread and Pastry Learning Module for Bread and
A. References
1. Session Guide pages
2. Module/Learner's Material pages
B. Other Learning Resources Internet
IV. PROCEDURES
A. Awareness ( Springboard/Motivation)
B. Activity ( Review of previous lesson/s or Presenting the new lesson)
D. Discussing new concepts and practicing new skills (Sub-activity #1 ) Practice and read the question
(Sub-activity #2)
E. Abstraction (Making generalizations about the lesson)
H.Assessment ( Evaluation)
Prepared by:__Ms. Maria Jricht A. Repolito Checked by___Mrs. Yrene A. Dineros Noted by: Cecilia F. Espinosa, Ed. D.
Teacher I MT-II HTIII- TLE Dept
Item Analysis
nd Pastry Production
g Module for Bread and Pastry