DAILY School MALIGAYA NATIONAL HIGH SCHOOL Grading Period FIRST

LESSON Teacher MYRNA B. BOBIER Teaching Month JUNE

LOG Subject BREAD AND PASTRY PRODUCTION Grade Level 12

Time: 7:30-3:00 7:30-3:00 7:30-3:00 7:30-3:00

Date TUESDAY TUESDAY TUESDAY TUESDAY
JUNE 5, 2018 JUNE 12, 2018 JUNE 19, 2018 JUNE 26, 2018
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of the core concept and theories in bread and pastry production

B. Performance Standards
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
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. Discussing new concepts
and practicing new skill #1
E. Discussing new concepts
and practicing new skill #2
The learner independently demonstrate core competencies in bread and pastry production as prescribed in TESDA training regulation
 Explain core concepts
in bread and pastry
 Discuss the relevance
of the course
 Explore oppurtunities
in bread and pastry
production
INTRODUCTION
Let the students look for the
BPP laboratory and explore
Have them a picture of
different baking tools and
equipment and its uses, proper
hygiene and safety precautions
Discuss the relevance of the
course
Select measure and weigh required  Prepare a variety of bakery products  Bake bakery products according to
ingredients according to the recipe or according to standard mixing techniques and appropriate conditions
production requirements procedure recipe and desired  Select required oven temperature to bake
product characteristics goods in accordance with the desired
 Use appropriate equipment characteristics, standard recipe
according to required bakery specification
products and standard operating
procedure
PREPARE AND PRODUCE BAKERY PRACTICUM (Dinner roll) PRACTICUM (Banana muffin)
PRODUCTS
Show them the baking ingredients Let the students go to the BPP Let the students go to the BPP laboratory
laboratory
Show them different bread and pastry Show them a picture of dinner roll and Show them a picture of banana muffin and its
products its ingredients ingredients
Discuss them the baking ingredient s and its Discuss the procedure on how to make Discuss the procedure on how to make it
substitution it
Discuss them different types, kinds and
classification of bakery products, and mixing
methods
 F. Developing Mastery Have them wash the different tools and Have them wash the different tools and
equipment in baking before use and dry equipment in baking before use and dry
sG. Finding practical Let them identify the different Have the accurately measure and weigh the
applications of concepts & tools and equipment in baking ingredients based on what is asked
skills in daily living and its uses
H. Making generalizations & Have them explain the different terminology
abstractions about the in baking based on their perception and look
lesson for the correct one in the book
I. Evaluating Learning Let them demonstrate a Ask them to explain a specific word or term Let them have their own dinner roll Let them have their own dinner roll
proper hygiene and what to do in baking, about baking ingredients and its
whenever danger comes (role effect in baking
play)
J. Additional activities for Let them explore opportunities  Let them wash the tools they used  Let them wash the tools they used and clean
application or remediation in bread and pastry production and clean the work area the work area
 Have some comment to their output  Have some comment to their output
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
8O% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lesson work?
No. of learners who 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 by: Noted:

MYRNA B. BOBIER JOSELITO D. NAZARETH

Teacher Head Teacher-I