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UNIT LEARNING PLAN in TLE 2

This document outlines a unit learning plan for a baking and pastry production course with 5 lessons. The lessons cover using tools and equipment, baking ingredients and substitutions, measurement and calculation, types of bakery products, and occupational health and safety procedures. The unit standards focus on understanding basic cookery concepts and demonstrating common competencies. The learning competencies include explaining concepts, discussing relevance and career opportunities, identifying tools/ingredients, and observing safety practices. Learning targets are for students to explain, discuss, identify, and observe these areas. The explore, firm up, deepen, and transfer sections provide activity ideas for each lesson.

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Lovely Balino
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187 views3 pages

UNIT LEARNING PLAN in TLE 2

This document outlines a unit learning plan for a baking and pastry production course with 5 lessons. The lessons cover using tools and equipment, baking ingredients and substitutions, measurement and calculation, types of bakery products, and occupational health and safety procedures. The unit standards focus on understanding basic cookery concepts and demonstrating common competencies. The learning competencies include explaining concepts, discussing relevance and career opportunities, identifying tools/ingredients, and observing safety practices. Learning targets are for students to explain, discuss, identify, and observe these areas. The explore, firm up, deepen, and transfer sections provide activity ideas for each lesson.

Uploaded by

Lovely Balino
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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UNIT LEARNING PLAN in TLE

G7 – DIAMOND
UNIT 2: BREAD AND PASTRY PRODUCTION
LESSON 1: USE OF TOOLS AND EQUIPMENT
LESSON 2: BAKING INGREDIENTS ANG ITS SUBSTITUTION
LESSON 3: MENSURATION AND CALCULTION
LESSON 4: TYPES OF BAKERY PRODUCTS
LESSON 5: OCCUPATIONAL HEALTH AND SAFETY PROCEDURE
UNIT STANDARDS:
The learners demonstrate an understanding of basic concept in cookery.
CONTENT STANDARDS:
The learners independently demonstrate common competencies in cookery as prescribed in the
TESDA training regulation.
LEARNING COMPETENCIES:
a) Explain basic concepts in cookery
b) Discuss relevance of the course
c) Explore opportunities for cookery as a career
d) Identify baking tools and equipment
e) Discuss baking ingredients and its substitution
f) Identify the types of bakery products
g) Observe occupational health and safety practices
LEARNING TARGETS:
a) I can explain basic concepts in cookery
b) I can discuss relevance of the course
c) I can explore opportunities for cookery as a career
d) I can identify baking tools and equipment
e) I can discuss baking ingredients and its substitution
f) I can identify the types of bakery products
g) I can observe occupational health and safety practices
EXPLORE:
LESSON 1: USE OF TOOLS AND EQUIPMENT
 Answer the Learning Assessment in pages 65.
 Let the students identify the used of the pictures of baking equipment and tools.

LESSON 2: BAKING INGREDIENTS ANG ITS SUBSTITUTION


 Let the students identify the baking ingredients shown by the teacher.

LESSON 3: MENSURATION AND CALCULTION


 Let the students list the used tools for measuring ingredients shown in a video clip
about baking a cupcake.

LESSON 4: TYPES OF BAKERY PRODUCTS


 Answer the Learning Assessment in pages 108-109.

LESSON 5: OCCUPATIONAL HEALTH AND SAFETY PROCEDURE


 Let the students watch some video clips about the possible danger in baking pastry.
 Let the students give their idea about the safety procedures in baking.
FIRM UP:
Presentation/Discussion
I. Have the students participate in the discussion by choosing one activities below:
LESSON 1: USE OF TOOLS AND EQUIPMENT
 Classify the different types of baking tools and equipment according to their uses.

LESSON 2: BAKING INGREDIENTS ANG ITS SUBSTITUTION


 The students will identify the baking ingredients if it is a solid or liquid ingredient.

LESSON 3: MENSURATION AND CALCULTION


 The students will identify the baking tools that are used in measuring some ingredients.

LESSON 4: TYPES OF BAKERY PRODUCTS


 The students will enumerate some pastry productions seen in bakeries.

LESSON 5: OCCUPATIONAL HEALTH AND SAFETY PROCEDURE


 The students will give their idea about the safety procedures that are done in baking.
DEEPEN:
Let the students answer the following questions asked by the teacher;
LESSON 1: USE OF TOOLS AND EQUIPMENT
 Enumerate at least 10 baking tools and equipment.

LESSON 2: BAKING INGREDIENTS ANG ITS SUBSTITUTION


 Enumerate at least 10 baking ingredients used in baking.

LESSON 3: MENSURATION AND CALCULTION


 The students will answer the activity in page 105.

LESSON 4: TYPES OF BAKERY PRODUCTS


 Enumerate the kitchen and laboratory practices done before and after baking pastry
production.

LESSON 5: OCCUPATIONAL HEALTH AND SAFETY PROCEDURE


 Let the students make their own cleaning and sanitizing schedule.
DAILY:

WEEKLY:

TRANSFER:
LESSON 1: USE OF TOOLS AND EQUIPMENT
 Let the students bring pictures of their own tools and equipment for baking and give the
use of the said equipment.
 The students will classify each tool according to their uses using the pictures. Paste it
on the board.

LESSON 2: BAKING INGREDIENTS ANG ITS SUBSTITUTION


 Let the students classify the solid and liquid ingredients used in baking.
SOLID INGREDIENTS LIQUID INGREDIENTS

LESSON 3: MENSURATION AND CALCULTION


 Demonstrate how to measure the following:
1. Dry ingredients
2. Liquid ingredients
3. Unusual ingredients

LESSON 4: TYPES OF BAKERY PRODUCTS


 The students will make/compose their own pastry procedures and demonstrate their
own hard rolls and bread rolls using dough.

LESSON 5: OCCUPATIONAL HEALTH AND SAFETY PROCEDURE


 Let the students make a poster of good laboratory and food safety practices that they
will actually apply on the actual baking activity.

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