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  • Learning Continuity Planbpp

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    Paul Anapi
    31 visualizzazioni4 pagine
    This document outlines the learning continuity plan for a Grade 11 class on Bread Pastry Production at Fermeldy National High School in the Philippines. It details three learning objectives to be covered in a modular format over 3 weeks using online platforms. The objectives are to prepare bakery and pastry products, following standard recipes and procedures using appropriate ingredients, equipment and techniques. Students will complete worksheets, exercises and demonstration tasks, and submit finished baked goods online. The plan is designed to continue instruction remotely using available resources.

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    LEARNING CONTINUITY PLANBPP

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    This document outlines the learning continuity plan for a Grade 11 class on Bread Pastry Production at Fermeldy National High School in the Philippines. It details three learning objectives to be covered in a modular format over 3 weeks using online platforms. The objectives are to prepare bakery and pastry products, following standard recipes and procedures using appropriate ingredients, equipment and techniques. Students will complete worksheets, exercises and demonstration tasks, and submit finished baked goods online. The plan is designed to continue instruction remotely using available resources.

    Copyright:

    © All Rights Reserved
    Scarica in formato DOCX, PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    31 visualizzazioni4 pagine

    Learning Continuity Planbpp

    Caricato da

    Paul Anapi
    This document outlines the learning continuity plan for a Grade 11 class on Bread Pastry Production at Fermeldy National High School in the Philippines. It details three learning objectives to be covered in a modular format over 3 weeks using online platforms. The objectives are to prepare bakery and pastry products, following standard recipes and procedures using appropriate ingredients, equipment and techniques. Students will complete worksheets, exercises and demonstration tasks, and submit finished baked goods online. The plan is designed to continue instruction remotely using available resources.

    Copyright:

    © All Rights Reserved
    Scarica in formato DOCX, PDF, TXT o leggi online su Scribd
    Segnala contenuti inappropriati
    di 4

    Republic of the Philippines

    Department of Education
    Region 02 (Cagayan Valley)
    School Division of Isabela
    306109 FERMELDY NATIONAL HIGH SCHOOL

    LEARNING CONTINUITY PLAN

    SUBJECT: BREAD PASTRY PRODUCTION GRADE LEVEL/TRACK: 11 MARCOS


    SUBJECT TEACHER: John Paul A. Anapi SEMESTER: 1st Semester

    OBJECTIVES STRATEGIES/ TIME FRAME RESOURCES EXPECTED


    ACTIVITIES/ OUTPUT
    Human Materials Financial
    TASK
    LO 1. Prepare bakery - Modular - 3 week Subject Teacher, - Laboratory * -Completed
    products * Power point Learners activity
    TLE_HEBP9- presentation worksheet and
    12PB-Ia-f-1 * Video excercises.
    1.1 Select, measure and Presentation *submitted online
    weigh - online class via - Finished Baked
    required ingredients EDMODO products
    according to application
    recipe or production * Demonstration
    requirements
    1.2 Prepare a variety of
    bakery
    products according to
    standard
    mixing procedures/
    formulation/
    recipes and desired
    product
    characteristics
    1.3 Use appropriate
    equipment
    according to required
    bakery
    products and standard
    Republic of the Philippines
    Department of Education
    Region 02 (Cagayan Valley)
    School Division of Isabela
    306109 FERMELDY NATIONAL HIGH SCHOOL
    operating
    procedures
    1.4 Bake bakery
    products according to
    techniques and
    appropriate
    conditions
    1.5 Select required oven
    temperature
    to bake goods in
    accordance with
    the desired
    characteristics,
    standards recipe
    specifications
    Republic of the Philippines
    Department of Education
    Region 02 (Cagayan Valley)
    School Division of Isabela
    306109 FERMELDY NATIONAL HIGH SCHOOL

    LO 1. Prepare pastry - Modular - 3 week Subject Teacher, - Laboratory * -Completed


    products * Power point Learners activity
    TLE_HEBP9- presentation worksheet and
    12PP-IIa-g-4 * Video excercises.
    1.1. Select, measure and Presentation *submitted online
    weigh required - online class via - Finished Baked
    ingredients according to EDMODO products
    recipe or application
    production requirements * Demonstration
    and
    established standards
    and
    procedures
    1.2. Prepare variety of
    pastry products
    according to standard
    mixing
    procedures/formulation/
    recipes
    and desired product
    characteristics
    1.3. Use appropriate
    equipment
    according to required
    pastry
    products and standard
    operating
    procedures
    1.4. Bake pastry
    products according to
    techniques and
    appropriate
    conditions; and
    Republic of the Philippines
    Department of Education
    Region 02 (Cagayan Valley)
    School Division of Isabela
    306109 FERMELDY NATIONAL HIGH SCHOOL
    enterprise
    requirement and
    standards
    1.5. Select required
    oven temperature
    to bake goods in
    accordance with
    the desired
    characteristics,
    standards recipe
    specifications and
    enterprise practices
    LO 3. Store pastry - Modular - 1 week Subject Teacher, - Laboratory * -Completed
    products * Power point Learners activity
    TLE_HEBP9- presentation worksheet and
    12PP-IIj-6 * Video excercises.
    3.1 Store pastry Presentation *submitted online
    products according to - online class via - Finished Baked
    established standards EDMODO products
    and application
    procedures * Demonstration
    3.2 Select packaging
    appropriate for
    the preservation of
    product
    freshness and eating

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