School: San Vicente National High School Grade Level 12

Daily Lesson Plan Teacher: Alve Marie V. Yeban Learning Area Bread and Pastry NC II
Section: 12-Faith Quarter 1
Date: October 10 – 14, 2022 Week 8

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Time: 7:00-9:00 7:00-9:00 7:00-9:00 7:00-9:00 7:00-9:00

Session:
I. OBJECTIVES
a. Content Standards The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products.
b. Performance The learner demonstrates competencies in preparing and producing pastry products
Standards

READING REMEDIATION
c. Learning LO 1. Prepare pastry products
Competencies 1.4. Bake pastry products according to techniques and appropriate conditions, and enterprise requirement and standards
1.5. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise
practices
d. Learning TLE_HEBP9-12PP-IIa-g-4
Competency Code
e. Specific At the end of the lesson, the At the end of the lesson, the student should be able to:
Objective/s student should be able to: 1. Use correct techniques to produce pastries to enterprise standards.
1. Identify different temperatures 2. Bake pastry products according to enterprise requirement and standards.
in baking pies and pastries. 3. Select required oven temperature to bake goods in accordance with the desired characteristics, standards
2. Familiarize the right recipe specifications and enterprise practices.
temperature in baking
different types of crust.
3. Realize the importance of
knowing the requirements and
enterprise standards in baking
pastry products.
II. CONTENT Temperature Ranges in Baking Pie Making Empanada Making Tart Making
Pastry Products
III. LEARNING
RESOURCES
a. References Bread and Pastry LM
Bread and Pastry (TESDA)
a.1. Teacher’s
Guide Pages
a.2. Learner
Material Pages
 a.3. Textbook
Pages
a.4. Additional Internet/You Tube Internet/You Tube Internet/You Tube Internet/You Tube
Materials from
Learning
Resources
b. Other Learning Laptop, TV Monitor Laptop, TV Monitor,
Resources
IV. PROCEDURES
a. Reviewing 15-Item Quiz Guide Questions: Guide Questions: Guide Questions:
Previous Lesson (See the attached quiz) 1. Enumerate the types of crust 1. What are the ingredients in 1. What are the ingredients in
or Presenting the and their corresponding oven making egg and buko pie? making empanada?
New Lesson temperature. 2. What is the most memorable 2. What is the most memorable
Elicit

2. What might be the effect of part of making egg and buko part of making empanada?
not following the right pie? 3. Rate yourself in making your
temperature for different type 3. Rate yourself in making your own empanada.

READING REMEDIATION
of crust? own pies.
b. Establishing a Introducing different pies and Video Presentation of different Video Presentation of different Video Presentation of different
Engag

Purpose for the pastries to students. types of pies types of Empanada types of tarts
e

Lesson
c. Presenting Guide Questions: Presenting the ingredients in Presenting the ingredients in Presenting the ingredients in
Examples/Instan 1. What are the pies and pastries making pies. making empanada. making tarts.
ces of the New have you already baked?
Lesson 2. Have you followed the correct
temperature in baking pies
and pastries?
Explore

3. What will happen if the

baking temperature wasn’t
followed correctly?
d. Discussing New Discuss the following: The teacher will demonstrate the The teacher will demonstrate the The teacher will demonstrate the
Concepts and 1. Consistency of Production proper procedure in making pies. proper procedure in making proper procedure in making tarts.
Practicing New 2. Characteristics of the Products empanada.
Skill 3. Scaling Instructions for Baked
Explain

Pies
4. Baking Temperatures for Pies
and Pastries
e. Developing ACTIVITY 1. 1 The student will re-demonstrate The student will re-demonstrate The student will re-demonstrate
Mastery You Got It Right! the proper way of making pies. the proper way of making the proper way of making tarts.
Elaborate

Directions: Identify what is being empanada.

asked in the following sentences
below. Choose your answer from
the box. Write your answers on
your answer sheet.
 f. Finding ACTIVITY 1.2 After the re-demonstration, the After the re-demonstration, the After the re-demonstration, the
Practical Fill It In! student will have to make a student will have to make a student will have to make a
Applications of This activity will help you check graphic organizer of how pies are graphic organizer of how graphic organizer of how tarts are
Concept and how you know about baking pastry made. empanadas are made. made.
Skills in Daily products according to enterprise
Living requirement and standards. Read
and analyze the following
questions and write your answers
in its opposite column.
g. Making Give the oven temperature for The students are tasked to give The students are tasked to give The students are tasked to give
Generalizations baking the different types of Pastry their reflection on the process of their reflection on the process of their reflection on the process of
about the Lesson Products. making their own pies. making their own empanada. making their own tarts.
(See the attached activity)

h. Evaluating 15-Item Quiz 10-Item Quiz 10-Item Quiz 10-Item Quiz

Evaluate

Learning (See the attached quiz) (See the attached quiz) (See the attached quiz) (See the attached quiz)

i. Additional Prepare ingredients of Egg Pie for Prepare ingredients of Empanada Prepare ingredients of Tarts
Activities for tomorrow. for tomorrow. tomorrow.
Extend

Application of
Remediation

V. REMARKS
VI. REFLECTION
a. No. of learners who earned 80% in the
evaluation
b. No. of learners who require additional
activities for remediation
c. 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 our teachers?

Prepared by:

ALVE MARIE V. YEBAN

Teacher I

Checked:

HERNANDO D. DANDAL
Head Teacher IV
Date: ___________________________