GRADE 1 to 12 School TABID NATIONAL HIGH SCHOOL Grade Level 12- VENUS

DAILY LESSON LOG Teacher CHRISTINE M. ABAO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates and Time Sept. 2-5, 2019 Quarter 2nd (FIRST Semester)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES 1. Identify the basic steps in 1. Participate in the different 1. Identify ingredients used 1. Identify ingredients used
baking activities of BUWAN NG in preparing sponge roll. in preparing sponge roll.
2. Enumerate the testing for WIKA CULMINATION 2. Follow correct 4. Follow correct
doneness of cake procedures in preparing procedures in preparing
3. Value the benefits of sponge roll. sponge roll.
developing skills in 3. Observe safety and 5. Observe safety and
baking bakery products sanitation. sanitation.

A. Content Standard The learners demonstrate an understanding of the core concepts and underlying theories in preparing and presenting gateaux, tortes and cakes
B. Performance Standard The learners independently demonstrate core competencies in preparing and presenting gateaux, tortes, and cakes
C. Learning Competency/Objectives TLE_HEBP9-12TC-IIIa-f-7 TLE_HEBP9-12TC-IIIa-f-7 TLE_HEBP9-12PB-B-Ia-f-1
Write the LC code for each.
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
BAKING GUIDELINES Buwan ng Wika BAKING LABORATORY BAKING LABORATORY
(Sponge Roll) 1st group (Sponge Roll) 2nd group
Culmination
IV. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages 154-155 159-165 159-165
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
V. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Review of past lesson Review of past lesson Review of past lesson
presenting the new lesson
B. Establishing a purpose for the Show pictures of baked products Prepare Mis’ en Place Prepare Mis’ en Place
lesson
C. Presenting examples/Instances of Name your favourite baked Post the copy of the recipe on Post the copy of the recipe on
the new lesson products. Why do you like it? the board the board
Presentation of the topic
D. Discussing new concepts and Activity: Arranging of Steps. .Follow the recipe in baking the .Follow the recipe in baking the
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 practicing new skills # 1 Directions: Arrange the following assigned baked product assigned baked product
steps in baking a cake
chronologically, placing 1 for the
first step up to 10 for the final
step. Afterwards check the
students output and identify the
basic steps in baking.
E. Discussing new concepts and Discuss the testing for doneness Activity: Baking Proper Activity: Baking Proper
practicing new skills # 2 of baked goods
F. Developing mastery Do self-check activity 3.1.5 on Apply the mixing techniques Apply the mixing techniques
(leads to Formative Assessment 3) page 155
G. Finding practical application of Cite some instances why bakers Carefulness in following Carefulness in following
concepts and skills in daily living need to follow the basic steps in directions directions
baking
H. Making generalizations and Ask the students to summarize Ask the students to summarize Ask the students to summarize
abstractions about the lesson the concepts learned from the the concepts learned from the the concepts learned from the
discussion and activities orally demonstration orally demonstration orally

I. Evaluating learning Give a short quiz Evaluate student’s finished Evaluate student’s finished
product following the product following the
rubrics/criteria rubrics/criteria
Criteria: Criteria:
Texture 20% Texture 20%
Palatability 30% Palatability 30%
Job morale 10 % Job morale 10 %
Speed 10% Speed 10%
Presentation 30% Presentation 30%
100% 100%

J. Additional activities for application Familiarize the recipes on pages Collect different recipes of cakes Collect different recipes of cakes
or remediation 159-165 for our baking
laboratory next meeting
VI. REMARKS

VII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
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 work?

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?

Prepared: Checked: Noted:

CHRISTINE M.ABAO QUERINO D.LONSAGON ESTER F. VIERNES

SST-I MT-II SSP-I

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