School TAGAYTAY CITY NATIONAL HIGH SCHOOL Grade Level 11

Teacher REBECCA B. DE CASTRO Learning Area Bread and Pastry Production

DAILY LESSON LOG Teaching Dates and Time Mon-Fri. 1:20- 3:00 Semester 1st sem

Sept. 16, 2019 Sept.17, 2019 Sept. 18, 2019 Sept. 19, 2019 Sept. 20,2019
Session 1 Session 2 Session 3 Session 4 Session 5
I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production

B. Performance Standards The learners independently demonstrate core competencies in preparing and producing bakery products

Select, measure Prepare a variety of

and weigh bakery products
required
ingredients according to standard
C. Learning
according to mixing procedures/
Competencies/Objectives recipe or formulation/ recipes
(Write the LC code for each) production and desired product
requirements
(TLE_HEBP9- characteristics
12PB-la-f-1)
1.1 Accurate 1.3 mixing procedures/
measurement of formulation/recipe,
ingredients and desired product
II. CONTENT
1.2 Baking ingredients characteristics of
and its various bakery
substitution products

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages BPP BPP
3. Textbook pages 20 - 30 30 - 42
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources Video presentation
Session 1 Session 2 Session 3 Session 4 Session 5
IV. PROCEDURES
A. Reviewing previous lesson or Ask the students to
presenting the new lesson what is the secret to
have a better results in
baking?
B. Establishing a purpose for the The purpose of the
lesson lesson is to be able the
students to familiarize
how to measure
ingredients.
C. Presentation examples Video presentation
or instances of the new lesson

D. Discussing new concept and Discuss on how to

practicing new skills #1 measure dry and liquid
ingredients
E. Discussing new concepts and
practicing new skills #2
F. Developing Mastery Ask the students the
(Leads to Formative Assessment) importance of measuring
ingredients.
G. Finding practical applications of It is important to
concepts and skills in daily living measure ingredients
accurately to get
standard products.
H. Making generalizations and Give the
abstracts about the lesson importance of
measuring
ingrediets.
I. Evaluating Learning
Session 1 Session 2 Session 3 Session 4 Session 5
J. Additional activities for Practice on how to
application or remediation measure ingredients at
home.

V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative assessment
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 lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
work?
F. What difficulties did I encounter
which my principal or supervisor
can help
G. What innovation or localized
material did I use/discover which I
wish to share with other teachers?
Prepared by: Checked: Noted:

REBECCA B. DE CASTRO CESAR P. CONSTANTE CESAR P. CONSTANTE FLORECIO C. COSTA, Ed.D.

Subject Teacher Subject Group Head SHS Coordinator Principal IV