Department of Education

Division of Cabanatuan City

GRADES 1 TO 12 School CAMP TINIO NATIONAL HIGH SCHOOL Grade Level GRADE 12 – ARROYO
DAILY LESSON Teacher MARIEL S.P REYES Learning Area BREAD AND PASTRY PRODUCTION
LOG Teaching Dates and Time JUNE 12-16 Quarter FIRST

Monday (June 12, 2017; 9:20 Tuesday (June 13, 2017; 9:20- Wednesday Thursday Friday
– 11:20) 11:20)
I. Objectives
A. Content Standards The learner demonstrate
understanding of the core
concept and underlying
theories in preparing and
No classes (Independence Day)

presenting gateaux, tortes

and cakes
B. Performance Standards The learner demonstrate
competencies in preparing
and presenting gateaux,
tortes and cakes.
C. Learning LO 1. Prepare sponge and cake
Competence/Objectives (Write TLE_HEBP11TC
the LC code for each)
II. CONTENT Prepare and present gateaux,
tortes and cakes
III. LEARNING RESOURCES
A. References Bread and Pastry Production
module
1. Teacher’s Guide
Pages
 2. Learner’s Material
Pages
3. Textbook Pages
4. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
of presenting new lesson
B. Establishing a Purpose for
the Lesson
C. Presenting
examples/instances of the
new lesson
D. Discussing new concepts
and practicing new skills #1
E. Discussing new #2
F. Developing mastery (leads
to formative assessment 3)
G. Finding practical
application of concepts and
skills in daily living
Pages 127-163
Not applicable
PowerPoint Presentation
Remind the students of our
classroom policies.
Ask different baked products they
have tasted and seen in any bake
shop.
Discuss the five core
competencies in Bread and
Pastry Production NC II:
1. Prepare and produce bakery
products
2. Prepare and produce pastry
products
3. Prepare and produce gateaux,
tortes, and cakes
4. Prepare and display petit fours
5. Present other types of desserts
Discuss the definition of terms
used in baking as well as the
different baking tools and
equipment.
Discuss how to measure the
ingredients accurately to get
standard products and efficient
use of materials.
What are the basic steps in
baking?
In a one half sheet of paper,
identify the common cake
problems and its causes. (15
 mins)
H. Making generalizations and What are the baking guidelines
abstractions about the lesson
Give the most important baking
ingredients.
I. Evaluating learning Report the mixing methods used .
for cakes by group. (15 mins) .
J. Additional activities for What are the mixing methods
application or remediation used for cakes?
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities or
remediation
C. Did the remedial work? No
of learners who have caught
up with the lesson
D. No. of learners who
continue with the remediation.
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
and my supervisor can help
me?
G. What innovation or
localized materials did I
use/discover which I wish to
share?
Mariel S.P Reyes Sonia B. Santiago Bien R. Montevirgen Mary Jane Pascual-Santos, Ph.D
Subject Teacher MT 1, Coordinator – TLE Head Teacher III, TLE Principal III, CTNHS