principle #1

1. Identify the different kinds of baking

ingredients.
2. Classify the ingredients in baking.
1. Identify the different kinds of baking
ingredients.
2. Classify the ingredients in baking.
1. Identify the different kinds of baking
ingredients.
2. Classify the ingredients in baking.
The teacher will engage the students in their learning journey involves introducing them to a diverse range of
ingredients. By doing so, the students are given the opportunity to identify and become familiar with different types
of ingredients. Through hands-on activities and interactive discussions, the teacher encourages the students to
classify these ingredients based on their characteristics and properties. This process not only enhances their
understanding of ingredients but also cultivates their critical thinking skills. Additionally, the teacher emphasizes the
importance of equivalent weights and measurements of ingredients, enabling the students to grasp the significance
of precise measurements in cooking and baking. By engaging the students in these activities, the teacher creates an
immersive and dynamic learning environment that fosters curiosity, creativity, and a deeper appreciation for the
culinary arts.

1. Identify the different kinds of baking ingredients.

2. Classify the ingredients in baking.

Principle #2 assessment is not an end itself.

The teacher will empowers the students to develop their understanding of ingredients by exploring the distinction
between minor and major components. The teacher presents a variety of ingredients to the students, prompting
them to categorize each one as either minor or major. As the students examine each ingredient closely, they dig into
the reasons behind their classification, encouraging critical thinking and analysis. By allowing the students to actively
participate in this exercise, the teacher fosters a deeper understanding of the complexities of ingredients and the
roles they play in various recipes. This hands-on approach not only enhances the students' knowledge but also
encourages them to embrace their creativity and develop their own unique perspectives on culinary composition.

Principle #3 assessment is an on going, continuous and formative process

The teacher will take the opportunity to provide valuable feedback and further clarification after the students'
explanation of why they categorized each ingredient as minor or major. The teacher carefully listens to each student's
reasoning and offers constructive comments, highlighting the strengths of their explanations and addressing any
misconceptions or areas that require additional understanding. Through this feedback process, the teacher not only
reinforces the students' grasp of the subject matter but also encourages them to think critically and refine their
analytical skills. By fostering open dialogue and providing guidance, the teacher nurtures a supportive learning
environment where students can confidently explore and deepen their comprehension of ingredient categorization.

Principle #4 Assessment is a learner centered

The teacher is dedicated to fostering a positive learning environment that embraces inclusivity and welcomes all
learners. Central to this approach is the recognition and appreciation of diversity in all its forms. The teacher
understands that each student brings a unique perspective and set of experiences to the classroom, and actively
encourages them to express themselves in various ways, including through discussions on ingredients and conversion
measurements. By creating opportunities for students to share their thoughts, ideas, and cultural backgrounds, the
teacher ensures that every learner feels valued and heard. This inclusive environment not only promotes a sense of
belonging, but also cultivates a rich and collaborative classroom community where students can contribute and learn
from one another.

Principle #5

The teacher will assign a task to the students that will test their ability to measure ingredients accurately and become
acquainted with the tools and equipment used in the process. This task aims to assess the students' practical skills
and understanding of the subject matter. To evaluate their performance, the instructor will use rubrics, which provide
clear criteria and guidelines for grading. By using rubrics, the teacher can objectively assess each student's work and
assign appropriate grades based on their performance. This approach ensures a fair and consistent evaluation
process for all the students involved.

Pn#6

The teacher will establish a range of assessment requirements and procedures to accommodate the diverse learning
styles of students. The primary focus will be on teaching various approaches and techniques in fundamental baking,
with bread and pastries as the main topic. During discussions and demonstrations, the teacher will emphasize the
importance of accurately measuring ingredients like flour, sugar, and water, and explain the benefits of this skill in
baking. After addressing student questions, the teacher will assign a performance task that involves accurately
measuring ingredients using different tools and equipment. By the end of the lesson, students will be equipped to
precisely measure ingredients and complete the assigned challenge. The teacher will evaluate the students'
understanding of the lesson through this task.

P7

The teacher will ask students to list the ingredients of the Chicken Adobo Dish. This assessment will serve as an
opportunity for the teacher to identify areas where students may face challenges and determine their prior
knowledge of the dish. To ensure effective teaching and facilitate inclusive learning, the teacher will utilize various
strategies and methods. These may include providing a comprehensive explanation of the dish and its ingredients,
incorporating visuals like photographs or videos, encouraging collaborative discussions among students, and even
conducting a hands-on cooking demonstration. By employing these strategies, the teacher aims to create an
engaging and participatory learning environment where all students can actively contribute and enhance their
understanding of the topic.

p8

The teacher will assign a performance task where students will measure ingredients and identify the tools used. This
task allows students to gain hands-on experience and understand the challenges of measuring ingredients in real-life
situations. The teacher will guide and support students throughout the task, while students will have access to
various measurement tools. This activity enhances students' practical knowledge, problem-solving skills, and self-
reliance in the kitchen.
Narrative report

As the leader of the group, I divided the work equally among the team members for our narrative report. Jennica
took charge of writing the paper and focused on principle 5. Rizzy handled principle 6, while Trisha Mae took on the
responsibility of principles 7 and 8. Geraldine assisted in working on principle 6 alongside Rizzy. As for the remaining
parts that were not explicitly mentioned, I, as the leader, took on those tasks. I commend them because they are not
the freeloader’s type of members, they cooperate whenever I ask them about something.

Tongol, Mavericks-

Balagtas, Rizzy

Barbero, Geraldine

Mallari, Trisha Mae

Santos, Jenica-