Republic of the Philippines

Department of Education
Region XII
Division of City Schools
KORONADAL NATIONAL COMPREHENSIVE HIGH SCHOOL
City of Koronadal

Semi Detailed Lesson Plan in Bread and Pastry Production

Date: ________________

Time/Time Frame:__________________

I – OBJECTIVES:

At the end of the lesson, the students are expected to:

1. Identify the core concepts in bread and pastry production.

2. Express their selves in opportunities in bread and pastry production through drawing.
3. Appreciate the relevance of the course.

II – SUBJECT MATTER

TOPIC: Introduction to Bread and Pastry Production (NC II)

CODE:

MATERIALS/RESOURCES: Pictures, Slides/PowerPoint Presentation,

Laptop, LCD Projector, art materials

III – LESSON DEVELOPMENT/PRESENTATION

A) PRELIMINARY ACTIVITIES

 Prayer
 Greetings
 Checking of Attendance
 Motivation
 Ask the students how they are feeling. Acknowledge their answers and
give some tips to do in preparation of Senior High School.

B) LESSON PROPER

 ACTIVITY
 Group the students into four. Give them art materials.

1
  Instruct the students to draw anything they know about bread and
pastry.
 Give them 10 minutes.
 Let each group present their work and introduce their selves.
 The teacher will also introduce herself.

 ANALYSIS
 Appreciate their work.
 Ask them why they chose the TVL track particularly the Bread and
Pastry Production under HE strand.
 Write down and elaborate the important reasons.

 ABSTRACTION
 Present the 5 competencies in Bread and Pastry Production.
 Present the house rules.

 APPLICATION
 Slides Presentation about the expected outputs in Bread and Pastry
Production NC II.

IV – ASSESSMENT/ EVALUATION

 Oral Recitation

Instruction: Based on the slides presentation, each student will give an example of
bread and pastry product they have already tasted.

V – ASSIGNMENT

 Bring at least one picture of the basic tools that are commonly used in
baking?

Prepared by:

KRYSTELLE EVAN C. BACONGCO

T-II