School TRENTO NATIONAL HIGH SCHOOL Grade Level 12

GRADE 11 Teacher SHERYL D. PANES Learning Area Bread and Pastry Production NC
DAILY LESSON LOG II
Teaching Date Quarter 1st Quarter
and Time

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVES
a. Content Standard
b. Performance Standard

c.Learning Competencies a. Describe basic personal a.Identify the tools and utensils in baking;
and LC Code information about each other; b.Classify tools and utensils according to their uses; and
b. Summarize each other's life c.Appreciate the importance of using appropriate tools and utensils in baking.
experiences and perspectives;
and
c. Compare and contrast individual
backgrounds to identify
commonalities and differences.
CONTENT Baking Tools and Utensils

II.LEARNING RESOURCES

III. References
A. Teacher’s Guide pages
1. Learner’s
Materials pages
2. Textbook pages
3. Additional Materials from Youtube.com, Google.com
Learning Resource (LR)portal
4. Other Learning Resource Bread and Pastry Production LM, Youtube.com, Google.com
B. PROCEDURES
A. Reviewing previous lesson or Set the classroom ambiance Diagnostic Test
presenting the new lesson
B. Establishing a purpose for the The goal of this activity is to facili- Begin by discussing the importance
lesson
tate conversation and help partici- of using the right tools and utensils
pants learn more about each other in baking.
by sharing interesting facts and sto- Explain that the lesson will cover

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 ries in a light-hearted and engaging various baking tools, their
manner. functions, and how they contribute
to successful baking.
C. Presenting The teacher will explain the activity Display images of common baking
examples/Instances of the
new lesson
to the students tools and utensils on the board or
using a projector.
Ask students if they recognize any
of the tools and if they have seen
or used them before.
D. Discussing new concepts and The teacher will explain the Introduce the basic baking tools
practicing new skills # 1
procedure. and utensils one by one, discussing
their names and purposes (e.g.,
measuring cups, mixing bowls,
spatula, whisk).
Show real examples of each tool if
available, emphasizing their specific
uses in baking.
E. Discussing new concepts and Introduce more specialized baking
practicing new skills # 2
tools (e.g., rolling pin, pastry brush,
piping bags) and explain their roles
in baking.
Have a brief demonstration for
each tool's correct usage.
Engage students in a class
discussion about scenarios where
each tool might be used and its
classification.
F. Developing mastery
(leads to Formative
Assessment 3)

G. Finding practical application Checking the diagnostic test In pairs or small groups, have stu-
of concepts and skills in daily
living
dents identify which tools they
would use for each scenario and
explain their choices.
H. Generalizing and abstractions This activity is a simple and Engage in a class discussion about
about the lesson
effective way to break the ice and the importance of using the right
create an environment where tools for specific tasks, not just in
participants can share personal baking but in life in general.
stories, experiences, and facts. It Encourage students to make
encourages active listening, connections between using
promotes curiosity, and can lead to appropriate tools in baking and
genuine connections among making informed decisions in
individuals. various situations.
I. Evaluating learning Conclude the lesson by revisiting Paper and pencil test
the key concepts covered and and oral participation
asking students to share what

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 they learned.
Address any questions or clarifi-
cations.
J. Additional activities for Assign a creative project where
application or remediation
students design a poster or info-
graphic showcasing different bak-
ing tools and their uses.
REMARKS

IV.

V. No. of learners who earned 80% in the evaluation

A. No. of learners who require

additional activities for remediation
who scored below 80%
B. Did the remedial lessons work? No.
of learners who have caught up with
the lesson
C. No. of learners who continue to
require remediation
D. Which of my teaching strategies
worked well? Why did these work?
E. What difficulties did I encounter
which my principal or supervisor can
help me solve?
F. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted by: Noted by

SHERYL D. PANES LOURDES J. TECSON LOIUE R. NAPARAN VENUS D. BAJAO

Teacher I Instructional Supervisor T IIII, Asst. Principal Designate Principal IV

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