BPP DAILY LESSON LOG

School: Malabog National High School Grade Level: 11 – TVL (HE)

Teacher: Audie N. Montecastro Time: 8:30 - 9:30 AM; 9:45 - 10:45 AM
Teaching Date:

Day:
I. OBJECTIVES
The learners demonstrate an understanding of the core
A. Content Standards concepts and theories in bread and pastry production
The learners independently demonstrate core
B. Performance Standards competencies in bread and pastry production as
prescribed in TESDA Training Regulation
C. Learning Competencies/ Objectives (LC code)  Decorate and present bakery products
II. CONTENT Present baked bakery products according to established
standards and procedures.
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages p. 46 – 47
3. Textbook pages
4. Learning Materials Bread and Pastry Production – TVL Manual, 1ST ed 2016
IV. PROCEDURES
A. Elicit Recall the previous lesson and check assignment
B. Engage Present pictures of the bakery section of a buffet/
restaurant where baked bakery products are displayed to
customers.
C. Explore Let the students form three groups and they will identify
the different ways bakery products are displayed and
presented
D. Explain Through a powerpoint presentation, show students typical
mode of presenting bakery products
E. Elaborate Further discussion on the topic.
F. Evaluate Group presentation
G. Extend How do we store bakery products?
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities
for remediation
C. Did the remedial lessons work? No. of learners
who have caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well?
Why did these works?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?