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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.
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.
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.
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
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