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 17 – 21, 2022 Week 9

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 2. Decorate and present
Competencies Pastry products
2.1 Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards
and/or customer preferences
2.2 Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer
preferences
2.3 Finish pastry products according to desired product characteristics
2.4 Present baked pastry products according to established standards and procedures
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 variety of frosting or 2. Bake pastry products according to enterprise requirement and standards.
icing, fillings and glazes. 3. Select required oven temperature to bake goods in accordance with the desired characteristics, standards
2. Demonstrate the procedure in recipe specifications and enterprise practices.
making variety of frosting or
icing, fillings and glazes.
3. Realize the importance of
II. CONTENT Types and Classifications of Pizza Dough Making Hawaiian Pizza Narrative Report
Fillings, Coatings/Icing and Hotdog Pizza
Glazes
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
Materials from
Learning
Resources
b. Other Learning Laptop, TV Monitor Laptop, TV Monitor, Baking Ingredients
Resources
IV. PROCEDURES
a. Reviewing 15-Item Quiz Guide Questions: Guide Questions: Guide Questions:
Previous Lesson (See the attached quiz) 1. What are the variety of 1. What are the ingredients in 1. What challenges did you
or Presenting the frosting or fillings and glazes making egg and buko pie? encounter during your
New Lesson used in pastries? 2. What is the most memorable laboratory?
Elicit

2. Why is it important to learn part of making egg and buko 2. How did you overcome those

READING REMEDIATION
different frosting or fillings pie? challenges?
and glazes used in pastries? 3. Rate yourself in making your
own pies.
b. Establishing a Introducing different frosting or Video Presentation of Making Video Presentation of Assembling
Engag

Purpose for the icing, fillings, and glazes Pizza Dough Pizza
e

Lesson
c. Presenting Guide Questions: Presenting the ingredients Presenting the ingredients
Examples/Instan 1. What are the different frosting
Explore

ces of the New or icing, fillings and glazes

Lesson that you are familiar with?

d. Discussing New Discuss Variety of Frosting or Demonstration of the teacher Demonstration of the teacher
Concepts and Icing, Fillings and Glazes Used in
Explain

Practicing New Pastries

Skill

e. Developing Arrange the following steps in Re-demonstration of different Re-demonstration of different Narrative Report of the 2
Mastery making Boiled Icing. Use A for groups groups laboratory
the first step, B for second and so
on. Write your answer on your
Elaborate

answer sheet.
f. Finding Graphic Organizer of the process Graphic Organizer of the process
Practical of Pizza Dough Making of Assembling Pizza
Applications of
Concept and
Skills in Daily
Living
 g. Making Guide Questions: Reflection about the process of Reflection about the process of
Generalizations 4. What are the variety of pizza dough making baking Hawaiian and hotdog pizza
about the Lesson frosting or fillings and glazes
used in pastries?
5. Why is it important to learn
different frosting or fillings
and glazes used in pastries?
h. Evaluating 15-Item Quiz 10-Item Quiz 10-Item Quiz
Evaluate

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

i. Additional Prepare ingredients of Pizza Prepare ingredients of Hawaiian Prepare materials for the narrative
Activities for Dough tomorrow. and Hotdog Pizza for tomorrow. report
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: ___________________________