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Sample Daily Lesson Log in TVL-BPP (F. Aroco)
Sample Daily Lesson Log in TVL-BPP (F. Aroco)
LESSO
N
LOG
Time: 2:00-4:00 PM
Date
I. OBJECTIVES
A. Content Standards
B. Performance
Standards
C. Learning
Competencies/
Objectives
II. CONTENT
School
Teacher
Teaching Week
MONDAY
TUESDAY
THURSDAY
FRIDAY
Select, measure and weigh required ingredients according to the recipe or production requirements. TLE-HEBP-12PB-Ia-f-1
Accurate Measurement
of Ingredients
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a
purpose for the lesson
Ask;
What is the importance of
measuring ingredients
accurately?
Ask;
How do you measure rice
Elicit student
generalizations about the
techniques in measuring
dry and liquid ingredients.
Ask;
What are the different
ingredients used in baking?
4. Additional Materials
from Learning
Resources
B. Other Learning
Resources
IV. PROCEDURES
C. Presenting examples/
instances of the new
WEDNESDAY
The learner demonstrates understanding of the core concepts and theories in bread and pastry production.
The learner independently demonstrate core competencies in preparing and producing bakery products
III. LEARNING
RESOURCES
A. References
1. Teachers Guide
Pages
2. Learners Material
Pages
3. Textbook Pages
Grade Level
Learning Area
Quarter
Mixing
Procedures/Formulation/
Recipes
Desired Product
Characteristics of
Various Bakery Products
lesson
D. Discussing new
concepts and practicing
new skill #1
E. Discussing new
concepts and practicing
new skill #2
F. Developing Mastery
G. Finding practical
applications of concepts
& skills in daily living
H. Making
generalizations &
abstractions about the
lesson
I. Evaluating Learning
flour, etc..
Define the following; flour,
sugar, leavening
ingredients, liquid
ingredients, shortening,
eggs, and minor
ingredients.
Discuss the classification,
uses and storage of the
following baking
ingredients; flour, sugar,
leavening ingredients, liquid
ingredients, shortening,
eggs, and minor
ingredients.
Students will perform
Activity 45-Identification of
the Different Types of
Ingredients
Group the students and let
them identify the specific
types of ingredients on a
given recipe.
What are the different types
of flour?
What are the uses of flour in
baking?
How do you store flour?
Have students answer SelfChecking Exercises on pp.
105
J. Additional activities
for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
19
19
Prepared by:
Checked by:
Noted:
LUMINIO B. DAMPILAG
Master Teacher I
CATHERINE G. GODDI
TLE Coordinator