LESSON PLAN IN HOME ECONOMICS- BREAD AND PASTRY PRODUCTION

JUNIOR AND SENIOR HIGH SCHOOL

Second Quarter

I. Objective/s:
At the end of forty-five minute period, the students will be able to:
a. Enumerate the standard and procedure in decorating pastry
products;
b. Perform the standard and procedure in decorating pastry products
and;
c. Present the finish decoration of the pastry products.
II. Subject Matter
A. Topic: Standard and Procedure In Decorating Pastry Products
B. Reference: Kto12 Basic Education Curriculum
Junior and Senior High School Technology and
Technical-Vocational- Livelihood Track Home
Economics- Bread and Pastry Production (NCII)
C. Instructional Materials:
Visual aid PPT presentation
Printed picture
D. Values Integration:
Cooperation, Creativity
III. Procedure:
A. Pre-lesson Proper

1. Prayer
2. Greetings/Establish Rapport
3. Checking of Attendance
4. Classroom Policy
Review:

The teacher will review the past lesson about the

different kinds of pastry products

 What are the different kinds of pastry products?

Give at least 2
 What are the types of frosting?
B. Motivation
There are pieces of paper that stick under the tables. Find it , puzzle it and
paste it in a board.

Words -
 Pastry Products
Decoration

After posting the pictures on the board, let the students observe and the teacher will ask
questions.
 What did you observe in the pictures?
 What do you think will be our topic for today?
C. Presentation of the Lesson
Lesson Proper
 The teacher will play a sample video to show the sample
decorating pastry products of cupcakes.
 The teacher will give additional information about the tips of
the nozzles that use in decorating pastry products.
 The teacher will introduce and discuss the standard procedures
in decorating cupcakes.

Standard and Procedure in Decorating Pastry Products

1. Assemble the cupcake liners and put the cupcake inside.

2. Set the nozzle in the pastry bag and fill with icing.

3. Frost the cupcake of the chosen nozzle tip.

 4. Decorate, finish and present

Drills:
Group activity

Instructions
 The teacher will group the students into 3.
 The students will be creative in designing the pastry products.
 The students will choose the representative to do the draw lots.
 The challenge will be, they can only be using the materials available
inside the mystery box.
 After the 15 minutes of working and doing the task. The group
representative will present their work.
 The teacher will give their grades according to the rubrics presented
and will announce after.
 Rubrics for Group Activity

5 4 3 2
Criterion
(Excellent) (Very good) (Good) (Fair)
Fewer of the
Most of the Some members members
All members are
members participate and doesn’t
actively and show
Participation participate and show interest in participate and
interest in doing
show interest in the doing the doesn’t show
the task
doing the task task interest in doing
the task
None of the
Most of the Some students
All students follow students does
follow the follow the
the standard and not follow the
Application standard and standard and
procedure in doing standard and
procedure in procedures in
the task. procedure in
doing the task. doing the task.
doing the task.
Nobody wants
Most of the Some of the
All finish to present the
finish decorated finish decorated
decorated product finish decorated
Presentation pastry product pastry product
is well presented in pastry product
presented in the presented in the
the class presented in the
class class
class.
An original idea The finish
Pays little
that pays the Seems to be a product design
attention in
Creativity attention to details common design is for
details and
and design attract and idea compliance
design
audience attention only.
The group
The group finish The students The student
finish the task
Promptness the task before the finish the task does not finish
nearly the
allotted time on the time the task at all.
allotted time

IV. Generalization

The teacher will review the topic and ask questions.

 What is our topic this day?

 Enumerate the standard and procedure in decorating pastry product.
 What is the importance in decorating pastry product?
 And how we can apply it in our lives?
V. Assessment
Write T if the statement is true and F if the statement is false.
.____1. Do not frost the cupcake if you are not in the mood.
_____2. No need to assemble the cupcake liners.
_____3. Correct hygiene in decorating pastry products to avoid contamination.
_____4. Set the nozzle in the pastry bag and fill with icing.
_____5. Frost the cupcake of the chosen nozzle tip

6-10. Enumerate the Standard and Procedure in decorating the pastry products.

VI. Assignment
Study about the Occupational Health and Safety in Bread and Pastry Industry

Prepared By:
Aezha Lamparas Quimpan