Professional Documents
Culture Documents
I. Objectives
A. Content B. Content C. Performance D. Learning E. LC Code F. Date
Standards Standards Competencies
3. Types and The learner The learner LO 1. Prepare TLE_HEBP912PF- Week
kinds of demonstrates demonstrate iced petits fours IVa-b-12 11/Day
sponge and understanding competencies in 1.1 Prepare, cut 2
bases of the basic preparing and and assemble
4. Different concept and displaying petits sponges and
kinds of underlying fours bases according
fillings theories in to standard
5. Procedure preparing and recipes and
in making displaying enterprise
fondant icing petits fours requirements
6. and practices
Decorations 1.2 Prepare
and designs fillings with the
required flavors
and consistency
1.3 Prepare
fondant icing
following
required
temperature and
standard
procedure
1.4 Design and
use decorations
in accordance
with
establishment
standards and
procedures
A. Reviewing previous 1. The instructor will ask questions related to previous topics so
lesson or presenting the new that the students can recall
lesson 2. The instructor will present the topic through showing videos
and photos.
B. Establishing a purpose for Classroom Opinion Polls – The instructor asked the idea of the
the lesson students about the topic and provided the objective and outline of
the matter
Video Presentation – The instructor presented a video that
shows the overview of the topic
C. Presenting 1. Presentation of photos and videos related to the lesson.
examples/instances of the 2. Presentation Power Point Presentation
new lesson 3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
D. Discussing new concepts Discussion Method:
and practicing new skills # 1 - Set examples about the following that relates to the
concept through video presentation.
V. Remarks:
The students have been able to learn the following through elaborative discussion, setting of
examples through photos and video presentation and formative assessment strategies.
1. Basic concepts in bread and pastry production
2. Relevance of the course
3. Career opportunities
VI. Reflection
A. No. of learners who earned 80% on the
formative assessment From previous activities 100%
Prepared by:
RAYMOND L. MARCOS
Instructor
Checked by:
Approved by: