This weekly learning plan outlines the remote learning activities for a Bread and Pastry Production class over 5 days. Each day focuses on a different learning activity using modular learning materials delivered to students' homes. The teacher communicates with students by phone or messenger to provide instruction, assess understanding, and answer questions. Students submit completed assignments and assessments to the school on scheduled dates, following health and safety protocols. The teacher is also present at school on Fridays to prepare materials, meet with parents, and complete administrative duties to support remote learning.

1. WEEKLY
HOME
LEARNING
PLAN
School: ROXAS STAND-ALONE SENIOR HIGH SCHOOL Quarter: Quarter 1
Teacher: DAISY M. ESTEBAN Week: Week 1
Subject: BREAD AND PASTRY PRODUCTION Date: October 5 – 9, 2020
Day and
Time
Learning Area
Learning
Competency
Learning Tasks Mode of Delivery
7:00–7:30 Preliminary activity (Greetings, Prayers, Checking of attendance, Giving of instruction to Learners)
Monday
7:30-7:37
10:04-10:27
1:58-2:58
Bread and Pastry
Production
Prepare a variety
of bakery products
according to
standard mixing
procedures/
formulation/
recipes and
desired product
characteristics
TLE_HEBP9- 12PB-
Ia-f-1
PREPARE AND PRODUCE BAKERY PRODUCTS
Specific Activities
1. The learners demonstrate an understanding of the core
concepts and theories in bread and pastry production
Instructional Delivery
Use the Learning Activity Sheet on BREAD AND PASTRY
PRODUCTION.
Assessment
Answer the formative and summative assessments using the
Learning Activity Sheet
Enrichment of insights and learnings.
MODULAR
Parents/guardian will hand-in the
output, answer sheets, worksheets
and notebook of the learner to the
school based on the date and time
scheduled.
*As the parent enter the school strict
implementation of the minimum health
protocols will be followed as prescribed by
the DOH and IATF.
Teacher can communicate to
his/her learners through phone
calls or messenger and do oral
questioning and assessment to the
learner.
Tuesday
7:30-7:37
10:04-10:27
Bread and Pastry
Production
Prepare a variety
of bakery products
according to
standard mixing
procedures/
formulation/
recipes and
desired product
characteristics
PREPARE AND PRODUCE BAKERY PRODUCTS
Specific Activities
1. Follow-up of activities through messenger and phone calls.
* Learners who do not have access to internet or cannot be reach
through phone calls shall be visited at home.
Instructional Delivery
MODULAR
Parents/guardian will hand-in the
output, answer sheets, worksheets
and notebook of the learner to the
school based on the date and time
scheduled.
*As the parent enter the school strict
implementation of the minimum health
protocols will be followed as prescribed by
the DOH and IATF.

2. 2:58-3:58
TLE_HEBP9- 12PB-
Ia-f-1
Use the Learning Activity Sheet on BREAD AND PASTRY
PRODUCTION.
Assessment
Answer the formative and summative assessments using the
Learning Activity Sheet
Enrichment of insights and learnings.
Teacher can communicate to
his/her learners through phone
calls or messenger and do oral
questioning and assessment to the
learner.
Wednesday
7:30-7:37
10:04-10:27
Bread and Pastry
Production
Prepare a variety
of bakery products
according to
standard mixing
procedures/
formulation/
recipes and
desired product
characteristics
TLE_HEBP9- 12PB-
Ia-f-1
PREPARE AND PRODUCE BAKERY PRODUCTS
Specific Activities
A. Follow-up of activities through messenger and phone calls.
* Learners who do not have access to internet or cannot be reach
through phone calls shall be visited at home
Instructional Delivery
Use the Learning Activity Sheet on BREAD AND PASTRY
PRODUCTION.
Assessment
Answer the formative and summative assessments using the
Learning Activity Sheet
MODULAR
Parents/guardian will hand-in the
output, answer sheets, worksheets
and notebook of the learner to the
school based on the date and time
scheduled.
*As the parent enter the school strict
implementation of the minimum health
protocols will be followed as prescribed by
the DOH and IATF.
Teacher can communicate to
his/her learners through phone
calls or messenger and do oral
questioning and assessment to the
learner.
Thursday
7:30-7:37
10:04-10:27
Bread and Pastry
Production
Prepare a variety
of bakery products
according to
standard mixing
procedures/
formulation/
recipes and
desired product
characteristics
PREPARE AND PRODUCE BAKERY PRODUCTS
Specific Activities
A. Answer the reflection part.
Instructional Delivery
Use the Learning Activity Sheet on BREAD AND PASTRY
PRODUCTION.
MODULAR
Parents/guardian will hand-in the
output, answer sheets, worksheets
and notebook of the learner to the
school based on the date and time
scheduled.
*As the parent enter the school strict
implementation of the minimum health
protocols will be followed as prescribed by
the DOH and IATF.

3. TLE_HEBP9- 12PB-
Ia-f-1
Assessment
Answer the formative and summative assessments using the
Learning Activity Sheet
Teacher can communicate to
his/her learners through phone
calls or messenger and do oral
questioning and assessment to the
learner.
Friday
7:30-5:00
The Teacher shall report to the school for the following activities (AS NEEDED):
1. Retrieval and distribution of modules.
2. Parents-Teacher conference.
3. Checking and recording of learners output.
4. Preparation of modules for the succeeding weeks.
5. Preparation of Weekly Learning Plan
6. LAC session
7. Perform other school-related activities and address school concerns.
PREPARED BY: CHECKED BY:
DAISY M. ESTEBAN INOFEMIA G. GUADO, EdD
Subject-Teacher AssistantPrincipal II-/OICPrincipal