OLIVAREZ COLLEGE TAGAYTAY

E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City

DAILY LESSON LOG (DLL)

1ST SEMESTER S.Y. 2018-2019

Subject Code :HE002 Subject Description :Bread and Pastry Production

Inclusive Teaching Dates:Week 1 Day 1 Schoology Access Code: T39FN-QRCM4

I. Objectives
A. Content B. Content C. Performance D. Learning E. LC Code F. Date
Standards Standards Competencies
Basic Baking The learners The learners TLE_HEBP912PF- Week
Ingredients demonstrate an independently The learners: IVa-b-12 1/Day 1
understanding demonstrate core 1. Explain core
of the core competencies in concepts in
concepts and bread and pastry bread and pastry
theories in production as production
bread and prescribed in the 2. Discuss the
pastry TESDA Training relevance of the
production Regulation course
3. Explore
opportunities in
bread and pastry
production

II. Content (Topic Covered)

Basic Baking Ingredients
- FLOUR
- LEAVENING AGENTS
- SWEETENERS
- FATS
III. Learning Resources (printed/online in APA format)
- William Angliss Institute/ Specialist Centre for foods, tourism & hospitality
- Professional Baking 4th edition by Wayne Gisslen
- Australian Government, Dept. of Education, Employment and Workplace Relations
- SITHPAT001A Prepare and produce pastries; Revision Number 1.
IV. Procedures:

A. Reviewing previous
lesson or presenting the new
lesson
B. Establishing a purpose for
the lesson
C. Presenting
examples/instances of the
new lesson
D. Making generalization
and abstraction about the
lesson
1. The instructor will ask questions related to previous topics so
that the students can recall
2. The instructor will present the topic through showing videos
and photos.
Photo Presentation – This is a game in which the instructor will
present photos of baking ingredients and the students will
determine if what classification of ingredients are those
Classroom Opinion Polls – The instructor asked the idea of the
students about the topic and provided the objective and outline of
the matter
1. Presentation of photos and videos related to the lesson.
2. Presentation Power Point Presentation
3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
Generalization and abstraction approaches:
1. Flour gives structure to baked products.
2. Bread Flour- has more gluten than all-purpose flour. Used for
 making yeast breads and rolls. Used in bread machines.
3. Cake Flour- has less gluten that all-purpose flour. Made from
soft winter wheat. Used for making cakes and baked products
with delicate textures. You can substitute all-purpose flour for
cake flour, use 1 cup minus 2 Tablespoons of all-purpose flour.
4. Leavening Agents produce gases in batters and dough that make
baked products rise.
5. Sweeteners gives sweetness to baked products.
I. Evaluating learning Written Exam
- Identification of terminologies

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%

B. No. of learners who require additional

activities for remediation From previous activities 0%

C. Did the remedial lesson work? No. of

learners who have caught up with the lessons 48

D. No. of learners who continue to require

remediation

E. Which of my teaching strategies worked Video Presentation and Actual Demonstration

well?

F. What difficulties did I encounter which my

principal or supervisor can help me solve? Availability of the kitchen

G. What innovation or localized materials did I

use/discover which I wish to share with other Video Presentation and Actual Demonstration
teachers?

Prepared by:

RAYMOND L. MARCOS
Instructor