School
GRADE 1 to 12
DAILY LESSON LOG
OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
A. References
A. Teacher Guide Pages
B. Learner’s Materials pp.
C. Textbook Pages
D. Additional Materials from
Learning Resources Portal
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose for
the lesson
Grade Level 7
Teacher
Teaching Dates and Time
SESSIO
N1
To prepare tools and equipment
for
specific baking purposes.
Demonstrate knowledge and skills
in preparing tools and equipment
Assess one’s ability in preparing
tools and equipment for baking
Learners will be able to:
1. Enumerate the basic
baking tools
2. Classify the basic
baking tools and their
uses
Use Tools and Bakery Equipment
4 5
Web page
Ask thought-provoking question
SESSIO
N2
Identify and define basic baking terms.
Apply knowledge in different baking
terms
Strengthen one’s knowledge in defining
baking terms.
Learners will be able to:
1. Identify the basic baking terms
2. Define each term in baking
Definition of Terms
Web page
Definition of Terms
Ask: What baking tools do you have at
Learning Area BPP
Quarter FIRST
SESSIO
N3
To prepare baking tools and
equipment based on their uses.
Prepare baking tools and equipment
based on their uses.
Align one’s skills in preparing baking
tools and equipment.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
7-9
Web page
Use Tools and Bakery Equipment
Do you know the importance of
SESSIO
N4
To prepare baking tools and
equipment
based on their uses.
Prepare baking tools and equipment
based on their uses.
Interpreting the result of one’s
performance in preparing baking
tools.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
10-12
Web page
BAKING TOOLS AND THEIR USES
Students will answer individual
 about the topic. home? knowing the baking terms? question.
C. Presenting Showing sample of tools Demonstration on the Uses of tools Cite examples of each term. Describe each baking tool.
examples/Instances of
the new lesson
D. Discussing new Present actual tools to the Define each term clearly. Slide show of different tools and Actual presentation.
concepts and

practicing new skills # 1 students. equipment.

E. Discussing new concepts Students will be able to present Students will participate in oral Students will explain the function of Students will show and discuss the
and practicing new skills each tool. recitation. each tool as shown on screen. uses
#2 of each tool.
F. Developing mastery Students will appreciate each tool Students will explain clearly the Students will answer intelligently all Students will be able to perform the
(leads to Formative as presented. importance of knowing each baking term. questions. task based on the evaluation sheet.
Assessment 3)
G. Finding practical Comparison alley Share a sad story of an individual who Cite instances of being unable to Let the students express their
application of concepts failed to understand the baking terms. identify the function of tools thoughts of failure to identify the
and skills in daily living correctly. function of
each tool.
H. Making generalizations Reflect on the importance of Realize the value of knowing each term in Generalization on the uses and Generalization on the uses and
and abstractions about knowing each baking tool. baking correctly. function of each tool. function of each tool.
the lesson
I. Evaluating learning Self-Reflection of the students Oral Recitation based on Criteria. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
J. Additional Group Activity Oral Report Individual activity. Individual Activity.
activities for
application or
remediation
IV. REMARKS
V. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who require
additional activities for
remediation who scored
below 80%
C. Did the remedial lessons
work? No. of learners
who have 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?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates June 27 – 30, 2017 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

Aug 30- SESSIO SESSIO SESSIO SESSIO

Sept. 2
OBJECTIVES
D. CONTENT STANDARD
E. PERFORMANCE STANDARD
F. Learning
Competency/Objecti
ves
I. CONTENT
II. LEARNING RESOURCES
C. References
E. Teacher Guide Pages
F. Learner’s Materials pp.
G. Textbook Pages
H. Additional Materials from
Learning Resources Portal
D. Other Learning Resource
III. PROCEDURES
K. Reviewing previous
lesson or presenting the
new lesson
L. Establishing a
purpose for the
lesson
N1
To identify baking equipment.
Explain the uses of baking
equipment.
Recognize one’s knowledge in
identifying baking equipment.
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
14
Web page
What baking equipment is
available
in your home?
N2
To identify baking equipment.
Explain the uses of baking equipment
Recognize one’s knowledge in identifying
baking equipment.
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
14
Web page
BAKING TOOLS AND THEIR USES
What baking equipment is available in
your home?
N3
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light
an
oven.
Learners will be able to:
1.prepare an igniter for oven
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
7-9
Web page
Bakery Equipment and their Uses
Have you tried lighting an oven?
N4
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light
an
oven
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
10-12
Web page
BAKERY EQUIPMENT AND THEIR USES
Have you tried lighting an oven?
M. Presenting
examples/Instances of
the new lesson
N. Discussing new concepts
and practicing new skills
#1
O. Discussing new concepts
and practicing new skills
#2
P. Developing mastery
(leads to Formative
Assessment 3)
Q. Finding practical
application of concepts
and skills in daily living
R. Making generalizations
and abstractions about
the lesson
S. Evaluating learning
T. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
H. No. of learners who
earned 80% in the
evaluation
I. No. of learners who
require additional
activities for remediation
who scored below 80%
J. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
K. No. of learners who
Showing sample of baking
equipment.
Present actual equipment to the
students.
Students will be able to identify
baking equipment.
Students will appreciate each
recognize each equipment as
presented.
Let the student imagine a Bread
and Pastry Laboratory w/o baking
equipment.
Reflect on the importance of
knowing each baking equipment.
Realization on the uses of baking
equipment.
Individual Activity
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who
scored below 80%
have caught up with the lesson
None
Showing sample of baking equipment.
Present actual equipment to the
students.
Students will be able to identify baking
equipment..
Students will appreciate each recognize
each equipment as presented.
Let the student imagine a Bread and
Pastry Laboratory w/o baking
equipment.
Reflect on the importance of knowing
each baking equipment
Realization on the uses of baking
equipment.
Oral Recitation
93 learners earned 80% in the
evaluation
learners who require additional activities
for remediation who scored below 80%
have caught up with the lesson
None
Demonstrate ability on how to light
an
oven
Act as facilitator in lighting an oven.
Return demonstration by the
students
in lighting an oven.
Students will performance will be
evaluated by the teacher.
Share a sad story about shop
accident
due to inadequate skill in lighting an
oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
have caught up with the lesson
None
Demonstrate ability on how to light an
oven
Be the first to light an oven.
Return demonstration by the students
in lighting an oven.
Teacher will evaluate students
performance based on the evaluation
sheet.
Students will share their feelings
during the lighting of an oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
have caught up with the lesson
None
 continue to require
remediation
L. Which of my teaching Lecture-demonstration. Lecture-demonstration. Complete Lecture-demonstration. Lecture-demonstration.
strategies worked well? Complete package and easy to package and easy to follow Complete package and easy to Complete package and easy to
Why did these work? follow follow follow
M. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
N. What innovation or
localized materials did I
use/discover
which I wish to share
with other teachers?

Department of Education
 AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Sept 5 - Sept 9, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5-
9
OBJECTIVES
G. CONTENT STANDARD
H. PERFORMANCE STANDARD
I. Learning
Competency/Objecti
ves
I. CONTENT
II. LEARNING RESOURCES
E. References
I. Teacher Guide Pages
J. Learner’s Materials pp.
K. Textbook Pages
L. Additional Materials from
Learning Resources Portal
F. Other Learning Resource
III. PROCEDURES
U. Reviewing previous
lesson or presenting the
N1 N2 N3 N4
To find out how much students To define terms used in mensuration and To familiarize oneself with the table To find out how much students can
can remember about the tools calculation. of weights and measures. remember about the standard weight
and and measures.
equipment.
Classify baking tools and Familiarize the table of weights and Prepare poster of table of weights Apply basic mathematical operations
equipment based on their usage. measures. and in
measures. calculating weights and measures.
Baking tools and equipment are Students are aware of the terms used in Standard table of weights and Accurate conversion/substitution of
classified. mensuration and calculation. measures are identified and applied. weights and measures are performed.
Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
1. Classify tools based on 1. Define terms used in mensuration 1.Give the equivalent of some of the 1.Determine how much basic
their usage. and calculation. measurements. mathematical operations can
be
applied.
Classification of Baking Tools and Definition of Terms Used in Mensuration STANDARD TABLE OF WEIGHT AND BASIC MATHEMATICAL OPERATIONS IN
Equipment and Calculation MEASURES CALCULATING WEIGHTS AND MEASURES.
16 19 21 23
Web page Web page Web page Web page
Lighting an Oven Classification of Baking Tools and DEFINITION of terms. STANDARD TABLE OF WEIGHT AND
Equipment MEASURES
 new lesson
V. Establishing a purpose for
the lesson
W. Presenting
examples/Instances of
the new lesson
X. Discussing new concepts
and practicing new skills
#1
Y. Discussing new concepts
and practicing new skills
#2
Z. Developing mastery
(leads to Formative
Assessment 3)
AA. Finding practical
application of concepts
and skills in daily living
BB. Making generalizations
and abstractions about
the lesson
CC. Evaluating learning
DD. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
O. No. of learners who
earned 80% in the
evaluation
P. No. of learners who require
additional activities for
remediation
who scored below 80%
Q. Did the remedial lessons
work? No. of learners
who have caught up with
What are preparatory tools?
Arrange tools based on their
usage.
Sort tools based on their usage.
Students will be able to classify
tools and equipment.
Students will individual label each
tool according to their
classifications.
Let the student use incorrect tool
in baking and ask her if its possible
to
use it for a different purpose.
Appreciate the value of proper
classification of tools.
Answer Self-check 1.2
.
Bring pictures of different tools
and
paste on a short bond paper.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who
scored below 80%
Yes have caught up with the
lesson
Are you familiar with the terms used in
mensuration and calculation?
Explain the meaning of the different
measuring and weighing terms.
Brief discussion of the subject matter.
Students will be able to explain the
meaning of each term.
Students will value the importance of
knowing the different terms used in
mensuration and calculation.
Cite example of using one of the terms in
mensuration.
Reflect on the importance of knowing
each term in mensuration
Application on each of the mensuration term.
Oral Recitation
93 learners earned 80% in the
evaluation
learners who require additional activities
for remediation who scored below 80%
Yes have caught up with the lesson
Do you know the equivalent of 1 cup
to tablespoon?
Discuss the standard table of weight
and measures.
Guide the students on how to use
the standard table of weight and
measures..
Students will look for the equivalent
measurement based on the table.
Students will appreciate the value of
using th standard table of weight and
measures.
Students will internalize the lesson
learned from the session.
Knowing the value of the table of
weight and measures is a must.
Rubrics on the Function of each tool.
Students will answer Self-check 1.1
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
Yes have caught up with the
lesson
Have you tried lighting an oven?
Present new lesson based on the basic
mathematical operations.
Confer with the students the use of
basic mathematical operation.
Students will solve basic mathematical
problems.
Teacher will evaluate students
performance.
Students will individually evaluate as
to where they failed to answer
correctly.
Realization on the importance of
knowing how to perform
mensuration.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
Yes have caught up with the
lesson
 the lesson
R. No. of learners who None None None None
continue to require
remediation
S. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow package package and easy to follow package and easy to follow
Why did these work?
and easy to follow
T. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
U. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I
wish to share with other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
 Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Sept 13 - Sept 15, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5-
9
OBJECTIVES
J. CONTENT STANDARD
K. PERFORMANCE STANDARD
L. Learning
Competency/Objecti
ves
I. CONTENT
II. LEARNING RESOURCES
G. References
M. Teacher Guide Pages
N. Learner’s Materials pp.
O. Textbook Pages
P. Additional Materials from
Learning Resources Portal
H. Other Learning Resource
III. PROCEDURES
EE. Reviewing previous
lesson or presenting the
N1 N2 N3 N4
To find out how much students To define terms used in mensuration and To familiarize oneself with the table To find out how much students can
can calculation. of weights and measures. remember about the standard
remember about the tools and weight and measures.
equipment.
Classify baking tools and Familiarize the table of weights and Prepare poster of table of weights Apply basic mathematical operations
equipment based on their usage. measures. and in
measures. calculating weights and measures.
Baking tools and equipment are Students are aware of the terms used in Standard table of weights and Accurate conversion/substitution of
classified. mensuration and calculation. measures are identified and applied. weights and measures are performed.
Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
2. Classify tools based on 2. Define terms used in mensuration 1.Give the equivalent of some of the 1.Determine how much basic
their usage. and calculation. measurements. mathematical operations can
be
applied.
Classification of Baking Tools and Definition of Terms Used in Mensuration STANDARD TABLE OF WEIGHT AND BASIC MATHEMATICAL OPERATIONS IN
Equipment and Calculation MEASURES CALCULATING WEIGHTS AND MEASURES.
16 19 21 23
Web page Web page Web page Web page
Lighting an Oven Classification of Baking Tools and DEFINITION of terms. STANDARD TABLE OF WEIGHT AND
 new lesson Equipment MEASURES
FF. Establishing a purpose What are preparatory tools? Are you familiar with the terms used in Do you know the equivalent of 1 cup Have you tried lighting an oven?
for the lesson mensuration and calculation? to tablespoon?
GG. Presenting Arrange tools based on their Explain the meaning of the different Discuss the standard table of weight Present new lesson based on the basic
examples/Instances of usage. measuring and weighing terms. and measures. mathematical operations.
the new lesson
HH. Discussing new Sort tools based on their usage. Brief discussion of the subject matter. Guide the students on how to use the Confer with the students the use of
concepts and

practicing new skills # 1 standard table of weight and measures basic mathematical operation.
II. Discussing new Students will be able to classify Students will be able to explain the Students will look for the equivalent Students will solve basic mathematical
concepts and tools and equipment. meaning of each term. measurement based on the table. problems.
practicing new skills #
2
JJ. Developing mastery Students will individual label each Students will value the importance of Students will appreciate the value of Teacher will evaluate students
(leads to Formative tool according to their knowing the different terms used in using th standard table of weight and performance.
Assessment 3)
classifications. mensuration and calculation. measures.
KK. Finding practical Let the student use incorrect tool Cite example of using one of the terms in Students will internalize the lesson Students will individually evaluate as
application of concepts in baking and ask her if its possible mensuration. learned from the session. to where they failed to answer
and skills in daily living to correctly.
use it for a different purpose.
LL. Making generalizations Appreciate the value of proper Reflect on the importance of knowing Knowing the value of the table of Realization on the importance of
and abstractions about classification of tools. each term in mensuration weight and measures is a must. knowing how to perform
the lesson mensuration.
MM.Evaluating learning Answer Self-check 1.2 Application on each of the mensuration term. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
.
NN. Additional activities for Bring pictures of different tools Oral Recitation Students will answer Self-check 1.1 Sharing of experiences by pair.
application or and
remediation paste on a short bond paper.
IV. REMARKS
V. REFLECTION
V. No. of learners who 93 learners earned 80% in the 93 learners earned 80% in the 93 learners earned 80% in the 93 learners earned 80% in the
earned 80% in the evaluation evaluation evaluation evaluation
evaluation
W. No. of learners who require learners who require additional learners who require additional activities learners who require additional learners who require additional
additional activities for activities for remediation who for remediation who scored below 80% activities for remediation who scored activities for remediation who scored
remediation who scored scored below 80% below 80% below 80%
below 80%
X. Did the remedial Yes have caught up with the Yes have caught up with the lesson Yes have caught up with the Yes have caught up with the
 lessons work? No. of lesson lesson lesson
learners who have
caught up with the
lesson
Y. No. of learners who None None None None
continue to require
remediation
Z. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow package package and easy to follow. package and easy to follow.
Why did these work?
and easy to follow
AA. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
BB. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I
wish to share with other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
 GRADE 1 to 12 School ANCHS Grade Level 7
DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Sept 19 - Sept 23, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5-
9
OBJECTIVES
M. CONTENT STANDARD
N. PERFORMANCE STANDARD
O. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
I. References
Q. Teacher Guide Pages
R. Learner’s Materials pp.
S. Textbook Pages
T. Additional Materials from
Learning Resources Portal
J. Other Learning Resource
III. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a purpose
for the lesson
C. Presenting
N1
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
Conversion table is being utilized.
Learners will be able to:
3. Utilize conversion
table.
Conversion/substitution of
Weights and Measures
27
Web page
BASIC MATHEMATICAL OPERATIONS
IN CALCULATING WEIGHTS AND
MEASURES.
Do you know the purpose of
conversion table?
Illustrate the table of weight and
N2
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
Liquid and dry ingredients are identified.
Learners will be able to:
3. Identify liquid and dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
28
Web page
Conversion/substitution of Weights and
Measures
Do you know the importance of
measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
N3
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate
measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
29
Web page
Measure Dry and Liquid Ingredients
Accurately
Can you measure dry ingredients
accurately?
Demonstrate ability on how to
N4
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure
liquid
ingredients.
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of liquid ingredients.
Measuring Liquid Ingredients
Accurately
30
Web page
Measure Dry and Liquid Ingredients
Accurately
Can you measure liquid ingredients
accurately?
Demonstrate ability on how to
 examples/Instances
of the new lesson
D. Discussing new
concepts and
practicing new skills #
1
E. Discussing new
concepts and
practicing new skills #
2
measures. and dry ingredients. measure dry ingredients. measure dry ingredients.
Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
conversion table. identifying liquid and dry ingredients. measuring dry ingredients. measuring dry ingredients.
Students will be able memorize Students will be able to explain the Students will measure dry Students will apply teamwork in
the importance of knowing liquid and dry ing. ingredients measuring liquid ingredients.
conversion table. by team.

F. Developing mastery
(leads to Formative
Assessment 3)
G. Finding practical
application of
concepts and skills in
daily living
H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning
Each students will show to the
class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Realization on the importance of
knowing
liquid and dry ingredients.
Answer Activity Sheet 3.1
Students will work as a team in
measuring dry ingredients.
Students will develop positive
attitude in measuring dry
ingredients.
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Appreciate the effect of listening to
the
teacher’s instruction.
Accomplish the Scoring Rubrics

J. Additional Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and note
activities for ingredients. if
application or there are damages or defects.
remediation
IV. REMARKS
V. REFLECTION
CC. No. of learners who 90 students earned 80% in the 90 students earned 80% in the evaluation 90 students earned 80% in the 90 students earned 80% in the
earned 80% in the evaluation evaluation evaluation
evaluation
DD. No. of learners who 10 learners who require learners who require additional activities learners who require additional learners who require additional
require additional activities additional activities for for remediation who scored below 80% activities for remediation who scored activities for remediation who scored
for remediation remediation who scored below below 80% below 80%
who scored below 80% 80%
EE. Did the remedial lessons Yes. 10 have caught up with the Yes have caught up with the lesson Yes have caught up with the Yes have caught up with the
work? lesson lesson lesson
No. of learners
who have caught
 up with the lesson
FF. No. of learners who None None None None
continue to require
remediation
GG. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow package package and easy to follow package and easy to follow
Why did these work?
and easy to follow
HH. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
II. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I
wish to share with
other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
 GRADE 1 to 12 School ANCHS Grade Level 7
DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Sept 26 - Sept 30, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5- N1
9
OBJECTIVES To enumerate steps in
maintaining
tools and equipment.
P. CONTENT STANDARD Define terms for tools and
equipment maintenance.
Q. PERFORMANCE STANDARD Basic terms are defined.
R. Learning Learners will be able to:
Competency/Objectives 4. Define basic terms in
maintaining tools.
I. CONTENT Maintain Tools and Equipment
N2
To check condition of tools and
equipment.
Sort tools according to condition.
Good condition of tools are sorted
Learners will be able to:
4. Identify tools that are not in good
condition.
Check Condition of Tools and Equipment
N3
To specify tools that needs repair.
Specify tools according to condition.
Tools are specified.
Learners will be able to:
1.Determine the usability of tools
as
specified.
Specification of Tools
N4
To perform basic preventive measure.
Enumerate and discuss preventive
measures.
Basic preventive measures are
performed.
Learners will be able to:
1.Perform preventive measures
of maintaining tools.
Perform Basic Preventive Measure

II. LEARNING RESOURCES

K. References
U. Teacher Guide Pages
V. Learner’s Materials pp. 34 35 36 37
W. Textbook Pages
X. Additional Materials from
Learning Resources Portal
L. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
M. Reviewing previous Measuring liquid ingredients. Maintain Tools and Equipment Check Condition of Tools and Specification of Tools
lesson or presenting Equipment
the new lesson
N. Establishing a purpose How do you maintain tools at Can you identify tools that are not in good Were you able to determine the Do you know that there are
for the lesson
 home? condition?? usability of tools? preventive
measures when using tools?
A Presenting Unlock difficult terms in Present example of tools that are not in Show to the class usable tools. Explain preventive measures when
examples/Instances of the maintaining tools. good condition. using tools.
new lesson
B. Discussing new Students will explain the meaning Tools are being sorted according to Usable tools are specified by the Preventive measures are clearly
concepts and of each term in tool maintenance. condition. students. explained by the students.
practicing new skills
#

1
C. Discussing new Students will be able discuss the Students will be able to present tools Students will specify each tool. Students will have oral report on the
concepts importance of tool maintenance. that are in good condition. preventive measures.
and practicing new
skills # 2
D. Developing mastery Each student will be able to give Students will value the importance of Students will arrange each tool Students will work independently in
(leads to Formative meaning of each term. knowing the tools that are in good according to specifications. applying preventive measures.
Assessment 3)
condition.
E. Finding practical Let the student enumerate the Put together tools that are in good Students will be able to analyze the Students will become responsible in
application of terms in maintaining tools. condition. result of tools specification. performing task through teamwork.
concepts and skills
in daily living
F. Making Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to
generalizations and introduced by the teacher. tools. instruction. the teacher’s instruction.
abstractions about
the
lesson
G. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics

H. Additional activities
for application or
remediation
IV. REMARKS
V. REFLECTION
JJ. No. of learners who
earned 80% in the
evaluation
KK. No. of learners who require
Individual activity.
96 out of 96 students earned
80% mastery in the evaluation.
None
Perform group task.
96 out of 96 students earned 80%
mastery in the evaluation.
None
Bring materials for the next activity. Examine your tools at home and note
if
there are damages or defects.
96 out of 96 students earned
80% mastery in the evaluation.
None
 additional activities for
remediation who scored
below 80%
LL. Did the remedial lessons Yes. have caught up with the Yes have caught up with the lesson Yes have caught up with the
work? lesson lesson
No. of learners
who have caught
up with the lesson
MM.No. of learners who None None None
continue to require
remediation
NN. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow. package package and easy to follow.
Why did these work?
and easy to follow.
OO. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
PP. What innovation or Utilization of old but usable Utilization of old but usable materials Utilization of old but usable
localized materials did I materials materials
use/discover
which I wish to share
with other teachers?

Department of Education
 AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Oct 4 - Oct 7, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5-
9
OBJECTIVES
S. CONTENT STANDARD
T. PERFORMANCE STANDARD
U. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
O. References
Y. Teacher Guide Pages
Z. Learner’s Materials pp.
AA. Textbook Pages
BB. Additional Materials from
Learning Resources Portal
P. Other Learning Resource
III. PROCEDURES
Q. Reviewing previous
lesson or presenting
the new lesson
R. Establishing a purpose
N1
To enumerate the types of
cleaning
materials/disinfectant.
Explain each type of cleaning
materials/disinfectant .
Types and uses of cleaning
materials/disinfectant are explained.
Learners will be able to:
Enumerate and explain each
type
of cleaning material.
Types and Uses of Cleaning
Materials/Disinfectant
38
Web page
Maintain Tools and equipment.
What cleaning materials do you
N2
To prepare all materials for all purpose
cleaner.
Explain each type of cleaning
materials/disinfectant .
Preparing All Purpose Cleaner.
Learners will be able to:
Prepare all purpose cleaner.
Preparing All Purpose Cleaner
Types of cleaning materials
What cleaning materials do you use at
N3 N4
To apply preventive maintenance, To apply the basic procedure in
technique and procedure. cleaning the range.
Specify tools according to condition. Follow the steps in cleaning the
range..
Tools are specified. Basic procedures are applied.
Learners will be able to: Learners will be able to:
1.Determine the usability of tools 1.Perform the steps in cleaning the range.
as
specified.
Preventive Maintenance Cleaning the Range
Technique and Procedure
40 41
Web page Web page
Preparing All Purpose Cleaner Preventive Maintenance Technique
and
Procedure
Have you tried applying preventive Can you apply the skills in cleaning the
 for the lesson
A.Presenting
examples/Instances of the
new lesson
I. Discussing new
concepts and
practicing new
skills #
1
J. Discussing new
concepts
and practicing new
skills # 2
K. Developing mastery
(leads to Formative
Assessment 3)
L. Finding practical
application of
concepts and skills
in daily living
M. Making
generalizations and
abstractions about
the lesson
N. Evaluating learning
O. Additional activities
for application or
remediation
IV. REMARKS
V. REFLECTION
QQ. No. of learners who
earned 80% in the
evaluation
RR. No. of learners who
require additional activities
for remediation who scored
below 80%
SS. Did the remedial lessons
use
at home?
Show samples of cleaning
materials.
Students will explain the types of
cleaning materials .
Students will be able to discuss
the importance of cleaning
materials.
Each student will be able to
enumerate the different cleaning
materials.
Let the student enumerate the
different cleaning materials.
Giving value to the new lesson
introduced by the teacher.
Answer Self-Check 2.1, page 43
Group Task.
96 out of 96 students earned
80% mastery in the evaluation.
None
Not applicable
home?
Show samples of all purpose cleaner.
Students will prepare all purpose
cleaner .
Students will be able to discuss the
function of all purpose cleaner.
Students will be able to label the all
purpose cleaner.
Let the student enumerate the different
cleaning materials.
Giving value to the new lesson
introduced by the teacher.
Accomplish the Scoring Rubrics
Group Task.
96 out of 96 students earned 80%
mastery in the evaluation.
None
Not applicable
maintenance?
Explain the preventive maintenance,
technique and procedure.
Students will explain the preventive
maintenance, technique and procedure.
Students will follow the preventive
maintenance, technique and procedure.
Students will apply the preventive
maintenance and technique.
Students will be able to realize
the value of knowing the
preventive
maintenance and techniques.
Inculcate in mind the value of
knowing preventive maintenance.
Accomplish the Scoring Rubrics
Bring materials for the next activity.
95 out of 95 students earned
80% mastery in the evaluation.
None
Not applicable
range?
Demonstrate ability on how to clean
the range.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
Students will work independently in
applying preventive measures.
Students will become responsible in
performing task through teamwork.
Appreciate the effect of listening to
the teacher’s instruction.
Accomplish the Scoring Rubrics
Examine your tools at home and note
if
there are damages or defects.
92 out of 92 students earned
80% mastery in the evaluation.
Not applicable
work?
No. of learners
who have caught
up with the lesson
TT. No. of learners who None None None None
continue to require
remediation
UU. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow. package package and easy to follow. package and easy to follow.
Why did these work?
and easy to follow.
VV. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
WW. What innovation or Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials Utilization of old but usable materials
localized materials did I materials
use/discover
which I wish to share
with other teachers?

GRADE 1 to 12
DAILY LESSON
LOG
OBJECTIVES
V. CONTENT STANDARD
W. PERFORMANCE STANDARD
X. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
S. References
CC. Teacher Guide Pages
DD. Learner’s Materials pp.
EE. Textbook Pages
FF. Additional Materials from
Learning Resources Portal
T. Other Learning Resource
III. PROCEDURES
U. Reviewing previous
lesson or presenting
the new lesson
V. Establishing a purpose
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
School ANCHS Grade Level 7
Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Oct 10 - Oct 14, 2016 Quarter SECOND
and 7:30-8:30/8:30-9:30
Time
SESSIO SESSIO SESSIO SESSIO
N1 N2 N3 N4
To apply the basic procedure in To store tools and equipment in To identify proper storage area. To identify proper storage area.
cleaning the range.. designated
places.
Demonstrate ability on how to Explain the importance of storing tools Arrange tools in proper storage Arrange tools in proper storage area.
clean the mixer . and area.
equipment .
Follow the steps in cleaning the Storing tools and equipment. Tools are well-arranged in proper Tools are well-arranged in proper
range. storage. storage.
Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Clean the mixer. Store tools and equipment in designated 1.apply the procedure in arranging 1.apply the procedure in arranging
places. tools in proper storage. tools in proper storage.
Cleaning the Mixer Store tools and Equipment Proper Storage of Tools and Proper Storage of Tools and
Equipment Equipment
38 40 41
Web page Web page Web page
Cleaning the Range. Cleaning the Mixer Store Tools and Equipment Proper Storage of Tools and
Equipment
Do you have an electric mixer at Do you have storage facilities at home? Have you tried storing tools? Have you tried storing tools?
 for the lesson home?
A.Presenting Show how to clean the mixer. Show samples of storage facilities. Show to the class proper storage Show to the class proper storage
examples/Instances of the facilities. facilities.
new lesson

P. Discussing new Students will apply the Students will store tools and equipment . Tools are properly arrange
concepts and techniques in cleaning the according to uses.
practicing new skills mixer .
#
1
Q. Discussing new Students will be able to clean the Students will be able to store tools and Students will arrange each tool.
concepts and mixer thoroughly. equipment.
practicing new
skills # 2
R. Developing mastery Each student will perform the task Students will be able to label the perform Students will arrange each tool
(leads to Formative
Assessment 3) based on the scoring rubrics the task as directed. according to specifications.
S. Finding practical Let the prepare the scoring Let the student store the tools according Students will be able to realize the
application of rubrics. to their specifications. importance of proper storage of tools.
concepts and skills
in daily living
T. Making Appreciate the skills learned in Giving value to proper storage of tools Internalize the impact of following
generalizations and cleaning the mixer. and equipment. instruction.
abstractions about
the
lesson
U. Evaluating learning Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics

V. Additional activities for Group Task. Group Task. Bring materials for the next activity.
application or
remediation
IV. REMARKS
V. REFLECTION
XX. No. of learners who 95 out of 95 students earned 96 out of 96 students earned 80% 45 out of 45 students earned 47 out of 47 students earned
earned 80% in the 80% mastery in the evaluation. mastery in the evaluation. 80% mastery in the evaluation. 80% mastery in the evaluation
evaluation
YY. No. of learners who require None None None
additional activities for
remediation who scored
below 80%
ZZ. Did the remedial lessons Not applicable Not applicable Not applicable Not applicable
work?
 No. of learners
who have caught
up with the lesson
AAA. No. of learners who None None None None
continue to require
remediation
BBB. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow. package package and easy to follow. package and easy to follow.
Why did these work?
and easy to follow.
CCC. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
DDD. What innovation or Utilization of old but usable Utilization of old but usable materials Utilization of old but usable Utilization of old but usable materials
localized materials did I materials materials
use/discover
which I wish to share
with other teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Oct 17- Oct 21, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
W. References
GG. Teacher Guide Pages
HH. Learner’s Materials pp.
II. Textbook Pages
JJ. Additional Materials from
Learning Resources Portal
X. Other Learning Resource
III. PROCEDURES
1. Reviewing previous
lesson or presenting
the new lesson
2. Establishing a
purpose for the
N1 N2 N3 N4
To define OHS. To give the meaning of hazard. To give the meaning of risk. To give the meaning of risk.
Explain the meaning of OHS . Identify hazards inside the campus . Differentiate hazards from risk. Differentiate hazards from risk.
Occupational Health Safety are well- Enumerate the things that cause harm. Risk and hazard are identified. Risk and hazard are identified.
explained.
Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Give the meaning of Occupational List down the things that cause hazards. 1.Explain the difference 1.Explain the difference
Health Safety. between between
hazard and risk. hazard and risk.
Practice Occupational Safety and Identify Hazards and Risks Hazard and Risks Identification and Hazard and Risks Identification and
Health Procedures Control Contro
38 40
Web page Web page
Proper Storage of Tools and Practice Occupational Safety and Health Identify risk from hazard. Identify risk from hazard.
Equipment Procedures
Are you aware of OHS? Are there things around us that you think Were you able to determine the Were you able to determine the
are hazardous? difference between hazard and risk? difference between hazard and risk?
 lesson
A.Presenting Explain the meaning of OHS. Show samples of hazardous objects. Cite examples of risk. Cite examples of risk.
examples/Instances of the
new lesson
A. Discussing new Students will give the meaning of Students will identify hazardous objects . Risks are specified by the students. Risks are specified by the students.
concepts and

practicing new skills # OHS .

1
B. Discussing new Students will be able to discuss Students will be able to explain the Students will identify risks. Students will identify risks.
concepts and the importance of knowing the meaning of
practicing new skills # hazard.
importance of knowing the OHS.
2
C. Developing mastery Each student will be able to Students will be able to mention types of Students will state the difference Students will state the difference
(leads to Formative
discuss hazards. between hazard and risk. between hazard and risk.
Assessment 3)
the meaning of OHS.
D. Finding practical Let the student give examples Let the students give concrete examples Students will be able to analyze the Students will be able to analyze the
application of of OHS. of hazards. result of risk identification. result of risk identification.
concepts and skills in
daily
living
A. Making generalizations Realization of the importance of Appreciate the value of knowing the types Internalize the impact of knowing Internalize the impact of knowing
and abstractions about lesson introduced by the teacher. of hazards. risks. risks.
the lesson
B. Evaluating learning Oral Recitation Answer Test LO 1, page 56 Oral Report Oral Report

C. Additional activities for Identify hazards inside the Group Task. Individual Activity. Individual Activity.
application or campus.
remediation
IV. REMARKS
V. REFLECTION
A. No. of learners who All learners earned 80% in All learners who earned 80% in the All learners who earned 80% in All learners who earned
earned 80% in the the evaluation evaluation the evaluation 80% in the evaluation
evaluation
B. No. of learners who None None None None
require additional
activities for remediation
who scored below
80%
C. Did the remedial
lessons work? No.
of learners who
have 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?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON LOG Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates November 2-4, 2016 Quarter SECOND
and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

N1 N2 N3 N4
OBJECTIVES To give the meaning of hazard. To read and understand the To read and understand the
instructions of the test questions instructions of the test
diligently. questions
diligently.
A. CONTENT STANDARD Identify hazards inside the campus . To follow the instructions carefully. To follow the instructions carefully.
B. PERFORMANCE STANDARD Enumerate the things that cause harm. Answer the test questions Answer the test questions
courageously. courageously.
C. Learning Learners will be able to: . Learners will be able to: Learners will be able to:
Competency/Objectives List down the things that cause hazards. 1. Answer the test questions as Answer the test questions as
honestly as they can honestly as they can
I. CONTENT Holiday Identify Hazards and Risks Second Quarter Exam Day 1 Second Quarter Exam Day 2
II. LEARNING RESOURCES
A. References
a. Teacher Guide Pages
b. Learner’s Materials pp.
c. Textbook Pages
d. Additional Materials from
Learning Resources Portal
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous Practice Occupational Safety and Health
lesson or presenting the Procedures
new lesson
B. Establishing a purpose Are there things around us that you think
for the lesson
 are hazardous?
A.Presenting Show samples of hazardous objects.
examples/Instances of the
new lesson

A. Discussing new concepts Students will identify hazardous objects .

and practicing new skills
#1
B. Discussing new concepts Students will be able to explain the
and practicing new skills importance
#2 of knowing the meaning of hazard.
C. Developing mastery Students will be able to mention types of
(leads to Formative
hazards.
Assessment 3)
D. Finding practical Let the students give concrete examples
application of of hazards.
concepts and skills in
daily living
E. Making generalizations Appreciate the value of knowing the types
and abstractions about of hazards.
the lesson
F. Evaluating learning Answer Test LO 1, page 56

G. Additional activities for Group Task.

application or
remediation
IV. REMARKS
V. REFLECTION
H. No. of learners who
earned 80% in the
evaluation
I. No. of learners who
require additional
activities for remediation
who scored below 80%
J. Did the remedial lessons
work?
No. of learners who
have caught up with
the lesson
K. No. of learners who
continue to require
remediation
L. Which of my teaching
strategies worked well?
Why did these work?
M. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
N. What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Nov. 7-11, 2016 Quarter THIRD
LOG and 7:30-8:30/8:30-9:30
Time

Nov. 7-11, 2016 SESSIO SESSIO SESSIO SESSIO

N1 N2 N3 N4
OBJECTIVES To prepare tools and equipment Identify and define basic baking terms. To prepare baking tools and To prepare baking tools and
for equipment based on their uses. equipment
specific baking purposes. based on their uses.
A. CONTENT STANDARD Demonstrate knowledge and skills Apply knowledge in different baking Prepare baking tools and equipment Prepare baking tools and equipment
in preparing tools and equipment terms based on their uses. based on their uses.
B. PERFORMANCE STANDARD Assess one’s ability in preparing Strengthen one’s knowledge in defining Align one’s skills in preparing baking Interpreting the result of one’s
tools and equipment for baking baking terms. tools and equipment. performance in preparing baking
tools.
C. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 3. Enumerate the basic 3. Identify the basic baking terms 1.prepare baking tools 1.prepare baking tools
baking tools 4. Define each term in baking 2. explain the uses of each tool. 2. explain the uses of each tool.
4. Classify the basic
baking tools and their
uses
I. CONTENT Use Tools and Bakery Equipment Definition of Terms BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
II. LEARNING RESOURCES
A. References
e. Teacher Guide Pages
f. Learner’s Materials pp. 4 5 7-9 10-12
g. Textbook Pages
h. Additional Materials
from Learning
Resources
Portal
B. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
A. Reviewing previous Definition of Terms Use Tools and Bakery Equipment BAKING TOOLS AND THEIR USES
lesson or presenting
the new lesson
B. Establishing a purpose Ask thought-provoking question Ask: What baking tools do you have at Do you know the importance of Students will answer individual
for the lesson about the topic. home? knowing the baking terms? question.
C. Presenting Showing sample of tools Demonstration on the Uses of tools Cite examples of each term. Describe each baking tool.

examples/Instances
of the new lesson
D. Discussing new Present actual tools to the Define each term clearly. Slide show of different tools and Actual presentation.
concepts and students. equipment.
practicing new skills #
1
E. Discussing new Students will be able to present Students will participate in oral Students will explain the function of Students will show and discuss the
concepts and each tool. recitation. each tool as shown on screen. uses
practicing new skills # of each tool.
2
F. Developing mastery Students will appreciate each tool Students will explain clearly the Students will answer intelligently all Students will be able to perform the
(leads to Formative as presented. importance of knowing each baking term. questions. task based on the evaluation sheet.
Assessment 3)
G. Finding practical Comparison alley Share a sad story of an individual who Cite instances of being unable to Let the students express their
application of failed to understand the baking terms. identify the function of tools thoughts of failure to identify the
concepts and skills in correctly. function of
daily living each tool.
H. Making generalizations Reflect on the importance of Realize the value of knowing each term in Generalization on the uses and Generalization on the uses and
and abstractions about knowing each baking tool. baking correctly. function of each tool. function of each tool.
the lesson
I. Evaluating learning Self-Reflection of the students Oral Recitation based on Criteria. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
J. Additional Group Activity Oral Report Individual activity. Individual Activity.
activities for
application or
remediation
IV. REMARKS
V. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
 require additional
activities for
remediation who
scored below 80%
C. Did the remedial
lessons work? No.
of learners who
have 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?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Nov. 15-18, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

Nov. 15-18, 2016 SESSIO SESSIO SESSIO SESSIO

OBJECTIVES
Y. CONTENT STANDARD
Z. PERFORMANCE STANDARD
AA. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
K. References
KK. Teacher Guide Pages
LL. Learner’s Materials pp.
MM. Textbook Pages
NN. Additional Materials from
Learning Resources Portal
L. Other Learning Resource
III. PROCEDURES
OO. Reviewing previous
lesson or presenting the
new lesson
PP. Establishing a purpose
for the lesson
N1
To identify baking equipment.
Explain the uses of baking
equipment.
Recognize one’s knowledge in
identifying baking equipment.
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
14
Web page
What baking equipment is
available
N2
To identify baking equipment.
Explain the uses of baking equipment
Recognize one’s knowledge in identifying
baking equipment.
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
14
Web page
BAKING TOOLS AND THEIR USES
What baking equipment is available in
your home?
N3
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light
an
oven.
Learners will be able to:
1.prepare an igniter for oven
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
7-9
Web page
Bakery Equipment and their Uses
Have you tried lighting an oven?
N4
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light
an
oven
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
10-12
Web page
BAKERY EQUIPMENT AND THEIR USES
Have you tried lighting an oven?

QQ. Presenting
examples/Instances of
the new lesson
RR. Discussing new
concepts and practicing
new skills # 1
SS. Discussing new
concepts and practicing
new skills # 2
TT. Developing mastery
(leads to Formative
Assessment 3)
UU. Finding practical
application of concepts
and skills in daily living
VV. Making generalizations
and abstractions about
the lesson
WW. Evaluating learning
XX. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
EEE. No. of learners who
earned 80% in the
evaluation
FFF. No. of learners who
require additional activities
for remediation
who scored below 80%
GGG. Did the remedial
lessons work? No. of
in your home?
Showing sample of baking
equipment.
Present actual equipment to the
students.
Students will be able to identify
baking equipment.
Students will appreciate each
recognize each equipment as
presented.
Let the student imagine a
Bread and Pastry Laboratory
w/o baking
equipment.
Reflect on the importance of
knowing each baking equipment.
Realization on the uses of baking
equipment.
Individual Activity
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who
scored below 80%
have caught up with the lesson
Showing sample of baking equipment.
Present actual equipment to the
students.
Students will be able to identify baking
equipment..
Students will appreciate each recognize
each equipment as presented.
Let the student imagine a Bread and
Pastry Laboratory w/o baking
equipment.
Reflect on the importance of knowing
each baking equipment
Realization on the uses of baking
equipment.
Oral Recitation
93 learners earned 80% in the
evaluation
learners who require additional activities
for remediation who scored below 80%
have caught up with the lesson
Demonstrate ability on how to light
an
oven
Act as facilitator in lighting an oven.
Return demonstration by the
students
in lighting an oven.
Students will performance will be
evaluated by the teacher.
Share a sad story about shop
accident due to inadequate skill in
lighting an
oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
have caught up with the lesson
Demonstrate ability on how to light an
oven
Be the first to light an oven.
Return demonstration by the students
in lighting an oven.
Teacher will evaluate students
performance based on the evaluation
sheet.
Students will share their feelings
during the lighting of an oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
have caught up with the lesson
 learners who have
caught up with the
lesson
HHH. No. of learners who None None None None
continue to require
remediation
III. Which of my teaching Lecture-demonstration. Lecture-demonstration. Complete Lecture-demonstration. Lecture-demonstration.
strategies worked well? Complete package and easy to package and easy to follow Complete package and easy to Complete package and easy to
Why did these work? follow follow follow
JJJ. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
KKK. What innovation or
localized materials did I
use/discover
which I wish to share
with other teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Nov. 22-25, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5-
9
OBJECTIVES
BB. CONTENT STANDARD
CC. PERFORMANCE STANDARD
DD. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
M. References
OO. Teacher Guide Pages
PP. Learner’s Materials pp.
QQ. Textbook Pages
RR. Additional Materials from
Learning Resources Portal
N. Other Learning Resource
III. PROCEDURES
YY. Reviewing previous
N1 N2 N3 N4
To find out how much students To define terms used in mensuration and To familiarize oneself with the table To find out how much students can
can remember about the tools calculation. of weights and measures. remember about the standard weight
and and measures.
equipment.
Classify baking tools and Familiarize the table of weights and Prepare poster of table of weights Apply basic mathematical operations
equipment based on their usage. measures. and in
measures. calculating weights and measures.
Baking tools and equipment are Students are aware of the terms used in Standard table of weights and Accurate conversion/substitution of
classified. mensuration and calculation. measures are identified and applied. weights and measures are performed.
Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
5. Classify tools based on 5. Define terms used in mensuration 1.Give the equivalent of some of the 1.Determine how much basic
their usage. and calculation. measurements. mathematical operations can
be applied.
Classification of Baking Tools and Definition of Terms Used in Mensuration STANDARD TABLE OF WEIGHT AND BASIC MATHEMATICAL OPERATIONS IN
Equipment and Calculation MEASURES CALCULATING WEIGHTS AND MEASURES.
16 19 21 23
Web page Web page Web page Web page
Lighting an Oven Classification of Baking Tools and DEFINITION of terms. STANDARD TABLE OF WEIGHT AND
 lesson or presenting the
new lesson
ZZ. Establishing a purpose
for the lesson
AAA. Presenting
examples/Instances of
the new
lesson
BBB. Discussing new
concepts and practicing
new skills # 1
CCC. Discussing new
concepts and practicing
new skills # 2
DDD. Developing mastery
(leads to Formative
Assessment 3)
EEE. Finding practical
application of concepts
and skills in daily living
FFF. Making generalizations
and abstractions about
the lesson
GGG. Evaluating learning
HHH. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
LLL.No. of learners who
earned 80% in the
evaluation
MMM. No. of learners who
require additional activities
for remediation
who scored below 80%
What are preparatory tools?
Arrange tools based on their
usage.
Sort tools based on their usage.
Students will be able to classify
tools and equipment.
Students will individual label each
tool according to their
classifications.
Let the student use incorrect tool
in baking and ask her if its possible
to
use it for a different purpose.
Appreciate the value of proper
classification of tools.
Answer Self-check 1.2
.
Bring pictures of different tools
and
paste on a short bond paper.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who
scored below 80%
Equipment
Are you familiar with the terms used in
mensuration and calculation?
Explain the meaning of the different
measuring and weighing terms.
Brief discussion of the subject matter.
Students will be able to explain the
meaning of each term.
Students will value the importance of
knowing the different terms used in
mensuration and calculation.
Cite example of using one of the terms in
mensuration.
Reflect on the importance of knowing
each term in mensuration
Application on each of the mensuration term.
Oral Recitation
93 learners earned 80% in the
evaluation
learners who require additional activities
for remediation who scored below 80%
Do you know the equivalent of 1 cup
to tablespoon?
Discuss the standard table of
weight and measures.
Guide the students on how to use
the standard table of weight and
measures..
Students will look for the equivalent
measurement based on the table.
Students will appreciate the value of
using th standard table of weight and
measures.
Students will internalize the lesson
learned from the session.
Knowing the value of the table of
weight and measures is a must.
Rubrics on the Function of each tool.
Students will answer Self-check 1.1
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
MEASURES
Have you tried lighting an oven?
Present new lesson based on the basic
mathematical operations.
Confer with the students the use of
basic mathematical operation.
Students will solve basic mathematical
problems.
Teacher will evaluate students
performance.
Students will individually evaluate as
to where they failed to answer
correctly.
Realization on the importance of
knowing how to perform
mensuration.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
NNN. Did the remedial Yes have caught up with the Yes have caught up with the lesson Yes have caught up with the Yes have caught up with the
lessons work? No. of lesson lesson lesson
learners who have
caught up with the
lesson
OOO. No. of learners who None None None None
continue to require
remediation
PPP. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? package and easy to follow package package and easy to follow package and easy to follow
Why did these work?
and easy to follow
QQQ. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
RRR. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I
wish to share with
other teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Sept 19 - Sept 23, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5-
9
OBJECTIVES
EE. CONTENT STANDARD
FF. PERFORMANCE STANDARD
GG. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
O. References
SS. Teacher Guide Pages
TT. Learner’s Materials pp.
UU. Textbook Pages
VV. Additional Materials from
Learning Resources Portal
P. Other Learning Resource
III. PROCEDURES
Y. Reviewing previous
lesson or presenting
the new lesson
Z. Establishing a purpose
N1
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
Conversion table is being utilized.
Learners will be able to:
6. Utilize conversion
table.
Conversion/substitution of
Weights and Measures
27
Web page
BASIC MATHEMATICAL OPERATIONS
IN CALCULATING WEIGHTS AND
MEASURES.
Do you know the purpose of
N2
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
Liquid and dry ingredients are identified.
Learners will be able to:
6. Identify liquid and dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
28
Web page
Conversion/substitution of Weights and
Measures
Do you know the importance of
N3
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate
measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
29
Web page
Measure Dry and Liquid Ingredients
Accurately
Can you measure dry ingredients
N4
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure
liquid
ingredients.
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of liquid ingredients.
Measuring Liquid Ingredients
Accurately
30
Web page
Measure Dry and Liquid Ingredients
Accurately
Can you measure liquid ingredients
 for the lesson
AA. Presenting
examples/Instances
of the new lesson
BB. Discussing new
concepts and
practicing new skills #
1
CC. Discussing new
concepts and
practicing new skills #
2
DD. Developing mastery
(leads to Formative
Assessment 3)
EE. Finding practical
application of
concepts and skills in
daily living
FF. Making generalizations
and abstractions about
the lesson
GG. Evaluating learning
HH. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
SSS. No. of learners who
earned 80% in the
evaluation
TTT. No. of learners who
require additional activities
for remediation
who scored below 80%
UUU. Did the remedial
lessons work? No. of
conversion table?
Illustrate the table of weight and
measures.
Let the students memorize the
conversion table.
Students will be able memorize
the
conversion table.
Each students will show to the
class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Bring pictures of liquid and dry
ingredients.
90 students earned 80% in the
evaluation
10 learners who require
additional activities for
remediation who scored below
80%
Yes. 10 have caught up with the
lesson
measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
and dry ingredients.
Discussion on the importance of
identifying liquid and dry ingredients.
Students will be able to explain the
importance of knowing liquid and dry ing.
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Realization on the importance of
knowing
liquid and dry ingredients.
Answer Activity Sheet 3.1
Oral Recitation
90 students earned 80% in the evaluation
learners who require additional activities
for remediation who scored below 80%
Yes have caught up with the lesson
accurately?
Demonstrate ability on how to
measure dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will measure dry
ingredients
by team.
Students will work as a team in
measuring dry ingredients.
Students will develop positive
attitude in measuring dry
ingredients.
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Bring measuring cups
90 students earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
Yes have caught up with the
lesson
accurately?
Demonstrate ability on how to
measure dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will apply teamwork in
measuring liquid ingredients.
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Appreciate the effect of listening to
the
teacher’s instruction.
Accomplish the Scoring Rubrics
Examine your tools at home and note
if
there are damages or defects.
90 students earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
Yes have caught up with the
lesson
 learners who have
caught up with the
lesson
VVV. No. of learners who None None None None
continue to require
remediation
WWW. Which of my Lecture-demonstration. Lecture-demonstration. Complete Lecture-demonstration. Lecture-demonstration.
teaching strategies Complete package and easy to package and easy to follow Complete package and easy to Complete package and easy to
worked well? Why did
these work? follow follow follow
XXX. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
YYY. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I
wish to share with other
teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Nov. 29, Dec. 1-2, 2016 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

Nov. 29 Nov. 30 Dec. 1 Dec. 2

OBJECTIVES
HH. CONTENT STANDARD
II. PERFORMANCE STANDARD
JJ. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
Q. References
WW. Teacher Guide
Pages
XX. Learner’s Materials pp.
YY. Textbook Pages
ZZ. Additional Materials from
Learning Resources Portal
R. Other Learning Resource
III. PROCEDURES
II. Reviewing previous
lesson or presenting
the new lesson
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
Conversion table is being utilized.
Learners will be able to:
7. Utilize conversion
table.
Conversion/substitution of
Weights and Measures
27
Web page
BASIC MATHEMATICAL OPERATIONS
IN CALCULATING WEIGHTS AND
MEASURES.
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
Liquid and dry ingredients are identified.
Learners will be able to:
7. Identify liquid and dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
28
Web page
Conversion/substitution of Weights and
Measures
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate
measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
29
Web page
Measure Dry and Liquid Ingredients
Accurately
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure
liquid
ingredients.
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of liquid ingredients.
Measuring Liquid Ingredients
Accurately
30
Web page
Measure Dry and Liquid Ingredients
Accurately
 JJ. Establishing a purpose
for the lesson
KK. Presenting
examples/Instances
of the new lesson
LL. Discussing new
concepts and
practicing new skills #
1
MM.Discussing new
concepts and
practicing new skills #
2
NN. Developing mastery
(leads to Formative
Assessment 3)
OO. Finding practical
application of
concepts and skills in
daily living
PP. Making
generalizations and
abstractions about the
lesson
QQ. Evaluating learning
RR. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
ZZZ. No. of learners who
earned 80% in the
evaluation
AAAA. No. of learners who
require additional activities
Do you know the purpose of
conversion table?
Illustrate the table of weight and
measures.
Let the students memorize the
conversion table.
Students will be able memorize
the
conversion table.
Each students will show to the
class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Bring pictures of liquid and dry
ingredients.
90 students earned 80% in the
evaluation
10 learners who require
additional activities for
Do you know the importance of
measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
and dry ingredients.
Discussion on the importance of
identifying liquid and dry ingredients.
Students will be able to explain the
importance of knowing liquid and dry ing.
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Realization on the importance of
knowing
liquid and dry ingredients.
Answer Activity Sheet 3.1
Oral Recitation
90 students earned 80% in the evaluation
learners who require additional activities
for remediation who scored below 80%
Can you measure dry ingredients
accurately?
Demonstrate ability on how to
measure dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will measure dry
ingredients
by team.
Students will work as a team in
measuring dry ingredients.
Students will develop positive
attitude in measuring dry
ingredients.
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Bring measuring cups
90 students earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
Can you measure liquid ingredients
accurately?
Demonstrate ability on how to
measure
dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will apply teamwork in
measuring liquid ingredients.
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Appreciate the effect of listening to
the
teacher’s instruction.
Accomplish the Scoring Rubrics
Examine your tools at home and note
if
there are damages or defects.
90 students earned 80% in the
evaluation
learners who require additional
activities for remediation who scored
below 80%
 for remediation remediation who scored below
who scored below 80% 80%
BBBB. Did the remedial Yes. 10 have caught up with the Yes have caught up with the lesson Yes have caught up with the Yes have caught up with the
lessons lesson lesson lesson
work? No. of learners
who have caught up with
the lesson
CCCC. No. of None None None None
learners who continue
to require remediation
DDDD. Which of my Lecture-demonstration. Lecture-demonstration. Complete Lecture-demonstration. Lecture-demonstration.
teaching strategies Complete package and easy to package and easy to follow Complete package and easy to Complete package and easy to
worked well? Why did follow follow follow
these work?
EEEE. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
FFFF. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I
wish to share with other
teachers?

Department of Education
 AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Dec. 6-Dec. 9 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Dec. 6 – Dec. 9 N1
OBJECTIVES To enumerate steps in
maintaining
tools and equipment.
A. CONTENT STANDARD Define terms for tools and
equipment maintenance.
B. PERFORMANCE STANDARD Basic terms are defined.
C. Learning Learners will be able to:
Competency/Objectives 8. Define basic terms in
maintaining tools.
I. CONTENT Maintain Tools and Equipment
N2
To check condition of tools and
equipment.
Sort tools according to condition.
Good condition of tools are sorted
Learners will be able to:
8. Identify tools that are not in good
condition.
Check Condition of Tools and Equipment
N3
To specify tools that needs repair.
Specify tools according to condition.
Tools are specified.
Learners will be able to:
1.Determine the usability of tools
as
specified.
Specification of Tools
N4
To perform basic preventive measure.
Enumerate and discuss preventive
measures.
Basic preventive measures are
performed.
Learners will be able to:
1.Perform preventive measures
of maintaining tools.
Perform Basic Preventive Measure

II. LEARNING RESOURCES

A. References
a. Teacher Guide Pages
b. Learner’s Materials pp. 34 35 36 37
c. Textbook Pages
d. Additional Materials from
Learning Resources Portal
B. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
C. Reviewing previous Measuring liquid ingredients. Maintain Tools and Equipment Check Condition of Tools and Specification of Tools
lesson or presenting Equipment
the new lesson
D. Establishing a purpose How do you maintain tools at Can you identify tools that are not in good Were you able to determine the Do you know that there are
 for the lesson home? condition?? usability of tools? preventive
measures when using tools?
A. Presenting Unlock difficult terms in Present example of tools that are not in Show to the class usable tools. Explain preventive measures when
examples/Instances of maintaining tools. good condition. using tools.
the new lesson

A. Discussing new Students will explain the meaning Tools are being sorted according to Usable tools are specified by the Preventive measures are clearly
concepts and of each term in tool maintenance. condition. students. explained by the students.
practicing new skills #
1
B. Discussing new Students will be able discuss the Students will be able to present tools that Students will specify each tool. Students will have oral report on the
concepts and importance of tool maintenance. are in good condition. preventive measures.
practicing new skills #
2
C. Developing mastery Each student will be able to give Students will value the importance of Students will arrange each tool Students will work independently in
(leads to Formative meaning of each term. knowing the tools that are in good according to specifications. applying preventive measures.
Assessment 3)
condition.
D. Finding practical Let the student enumerate the Put together tools that are in good Students will be able to analyze the Students will become responsible in
application of terms in maintaining tools. condition. result of tools specification. performing task through teamwork.
concepts and skills in
daily living
E. Making generalizations Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to
and abstractions about introduced by the teacher. tools. instruction. the
the lesson teacher’s instruction.
F. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics

G. Additional activities for Individual activity. Perform group task. Bring materials for the next activity. Examine your tools at home and note
application or if
remediation there are damages or defects.
IV. REMARKS
V. REFLECTION
D. No. of learners who 96 out of 96 students earned 96 out of 96 students earned 80% 96 out of 96 students earned
earned 80% in the 80% mastery in the evaluation. mastery in the evaluation. 80% mastery in the evaluation.
evaluation
E. No. of learners who None None None
require additional
activities for
remediation who
scored below 80%
F. Did the remedial Yes. have caught up with the Yes have caught up with the lesson Yes have caught up with the
lessons work? No. lesson lesson
 of learners who
have caught up
with the lesson
G. No. of learners who None None None
continue to require
remediation
H. Which of my teaching Lecture-demonstration. Lecture-demonstration. Complete Lecture-demonstration.
strategies Complete package and easy to package and easy to follow. Complete package and easy to
worked well? Why did follow. follow.
these work?
I. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities
encounter
which my principal or
supervisor can help me
solve?
J. What innovation or Utilization of old but usable Utilization of old but usable materials Utilization of old but usable
localized materials materials materials
did I use/discover
which I wish to share
with
other teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Dec 12- 16 2016 Quarter Third
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSION 4

Dec. 12- N1 N2 N3
16
OBJECTIVES To enumerate the types of To prepare all materials for all purpose To apply preventive maintenance, To apply the basic procedure in

A. CONTENT STANDARD
B.PERFORMANCE STANDARD
C.Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
SS. References
A. Teacher Guide Pages
B. Learner’s Materials pp.
C. Textbook Pages
D. Additional Materials from
Learning Resources Portal
E. Other Learning Resource
III. PROCEDURES
F. Reviewing previous
lesson or presenting
the new lesson
G. Establishing a purpose
for the lesson
A.Presenting
examples/Instances of the
new lesson
W. Discussing new
concepts and
practicing new skills #
1
X. Discussing new
concepts and
practicing new skills #
cleaning materials/disinfectant.
Explain each type of cleaning
materials/disinfectant .
Types and uses of cleaning
materials/disinfectant are explained.
Learners will be able to:
Enumerate and explain each
type
of cleaning material.
Types and Uses of Cleaning
Materials/Disinfectant
38
Web page
Maintain Tools and equipment.
What cleaning materials do you
use at home?
Show samples of cleaning
materials.
Students will explain the types of
cleaning materials .
Students will be able to discuss
the importance of cleaning
materials.
cleaner.
Explain each type of cleaning
materials/disinfectant .
Preparing All Purpose Cleaner.
Learners will be able to:
Prepare all purpose cleaner.
Preparing All Purpose Cleaner
Types of cleaning materials
What cleaning materials do you use at
home?
Show samples of all purpose cleaner.
Students will prepare all purpose
cleaner
.
Students will be able to discuss the
function of all purpose cleaner.
technique and procedure.
Specify tools according to condition.
Tools are specified.
Learners will be able to:
1.Determine the usability of tools
as
specified.
Preventive Maintenance
Technique and Procedure
40
Web page
Preparing All Purpose Cleaner
Have you tried applying preventive
maintenance?
Explain the preventive maintenance,
technique and procedure.
Students will explain the preventive
maintenance, technique and procedure.
Students will follow the preventive
maintenance, technique and procedure.
cleaning the range.
Follow the steps in cleaning the
range..
Basic procedures are applied.
Learners will be able to:
1.Perform the steps in cleaning the range.
Cleaning the Range
41
Web page
Preventive Maintenance Technique
and
Procedure
Can you apply the skills in cleaning the
range?
Demonstrate ability on how to clean
the range.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
 2
Y. Developing mastery
(leads to Formative
Assessment 3)
Z. Finding practical
application of
concepts and skills in
daily living
AA. Making
generalizations and
abstractions about the
lesson
BB. Evaluating learning
CC. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
H. No. of learners who
earned 80% in the
evaluation
I. No. of learners who
require additional
activities for remediation
who scored below 80%
J. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
K. No. of learners who
continue to require
remediation
L. Which of my teaching
strategies worked well?
Each student will be able to
enumerate the different cleaning
materials.
Let the student enumerate the
different cleaning materials.
Giving value to the new lesson
introduced by the teacher.
Answer Self-Check 2.1, page 43
Group Task.
96 out of 96 students earned
80%
mastery in the evaluation
None
Not applicable
None
Lecture-demonstration.
Complete package and easy to
follow.
Lack of training facilities
Utilization of old but usable
materials
Students will be able to label the all
purpose cleaner.
Let the student enumerate the different
cleaning materials.
Giving value to the new lesson
introduced by the teacher.
Accomplish the Scoring Rubrics
Group Task.
96 out of 96 students earned 80%
mastery in the evaluation.
None
Not applicable
None
Lecture-demonstration.
Complete package and easy to
follow.
Lack of training facilities
Utilization of old but usable materials
Students will apply the preventive
maintenance and technique.
Students will be able to realize
the value of knowing the
preventive
maintenance and techniques.
Inculcate in mind the value of
knowing
preventive maintenance.
Accomplish the Scoring Rubrics
Bring materials for the next activity.
95 out of 95 students earned
80% mastery in the evaluation.
None
Not applicable
None
Lecture-demonstration.
Complete package and easy to
follow.
Lack of training facilities
Utilization of old but usable materials
Students will work independently in
applying preventive measures.
Students will become responsible in
performing task through teamwork.
Appreciate the effect of listening to
the
teacher’s instruction.
Accomplish the Scoring Rubrics
Examine your tools at home and note
if
there are damages or defects.
92 out of 92 students earned
80% mastery in the evaluation.
Not applicable
None
Lecture-demonstration.
Complete package and easy to
follow.
Lack of training facilities
Utilization of old but usable materials
 Why did these work?
M. What difficulties did I 96 out of 96 students earned 96 out of 96 students earned 80% 95 out of 95 students earned 92 out of 92 students earned
encounter which my 80% mastery in the evaluation. mastery in the evaluation. 80% mastery in the evaluation. 80% mastery in the evaluation.
principal or supervisor
can help me solve?
N. What innovation or None None None
localized materials did I
use/discover which I
wish to share with other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates January 3-6, 2017 Quarter Third
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSION 4

N1
OBJECTIVES To enumerate the types of
cleaning materials/disinfectant.
A. CONTENT STANDARD Explain each type of cleaning
N2 N3
To prepare all materials for all purpose To apply preventive maintenance, To apply the basic procedure in
cleaner. technique and procedure. cleaning the range.
Explain each type of cleaning Specify tools according to condition. Follow the steps in cleaning the
range..

materials/disinfectant .
B. PERFORMANCE STANDARD Types and uses of cleaning
materials/disinfectant are explained.
C. Learning Learners will be able to:
Competency/Objectives Enumerate and explain each
type
of cleaning material.
materials/disinfectant .
Preparing All Purpose Cleaner.
Learners will be able to:
Prepare all purpose cleaner.
Tools are specified.
Learners will be able to:
1.Determine the usability of tools
as
specified.
Basic procedures are applied.
Learners will be able to:
1.Perform the steps in cleaning the range.
I. CONTENT
II. LEARNING RESOURCES
H. References
I. Teacher Guide Pages
J. Learner’s Materials pp.
K. Textbook Pages
L. Additional Materials from
Learning Resources Portal
M. Other Learning Resource
III. PROCEDURES
N. Reviewing previous
lesson or presenting the
new lesson
O. Establishing a purpose
for the lesson
A.Presenting
examples/Instances of the
new lesson
DD. Discussing new
concepts and
practicing new skills #
1
EE. Discussing new
concepts and
practicing new skills #
2
FF. Developing mastery
(leads to Formative
Assessment 3)
GG. Finding practical
application of
concepts and skills in
daily living
HH. Making
generalizations and
abstractions about the
lesson
Types and Uses of Cleaning
Materials/Disinfectant
38
Web page
Maintain Tools and equipment.
What cleaning materials do you
use at home?
Show samples of cleaning
materials.
Students will explain the types of
cleaning materials .
Students will be able to discuss
the importance of cleaning
materials.
Each student will be able to
enumerate the different cleaning
materials.
Let the student enumerate the
different cleaning materials.
Giving value to the new lesson
introduced by the teacher.
Preparing All Purpose Cleaner
Types of cleaning materials
What cleaning materials do you use at
home?
Show samples of all purpose cleaner.
Students will prepare all purpose
cleaner
.
Students will be able to discuss the
function of all purpose cleaner.
Students will be able to label the all
purpose cleaner.
Let the student enumerate the different
cleaning materials.
Giving value to the new lesson
introduced by the teacher.
Preventive Maintenance
Technique and Procedure
40
Web page
Preparing All Purpose Cleaner
Have you tried applying preventive
maintenance?
Explain the preventive maintenance,
technique and procedure.
Students will explain the preventive
maintenance, technique and procedure.
Students will follow the preventive
maintenance, technique and procedure.
Students will apply the preventive
maintenance and technique.
Students will be able to realize
the value of knowing the
preventive
maintenance and techniques.
Inculcate in mind the value of
knowing
preventive maintenance.
Cleaning the Range
41
Web page
Preventive Maintenance Technique
and
Procedure
Can you apply the skills in cleaning the
range?
Demonstrate ability on how to clean
the range.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
Students will work independently in
applying preventive measures.
Students will become responsible in
performing task through teamwork.
Appreciate the effect of listening to
the
teacher’s instruction.
 II. Evaluating learning Answer Self-Check 2.1, page 43 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics

JJ. Additional activities for Group Task. Group Task. Bring materials for the next activity. Examine your tools at home and note
application or if
remediation there are damages or defects.
IV. REMARKS
V. REFLECTION
D. No. of learners who 96 out of 96 students earned 96 out of 96 students earned 80% 95 out of 95 students earned 92 out of 92 students earned
earned 80% in the 80% mastery in the evaluation. mastery in the evaluation. 80% mastery in the evaluation. 80% mastery in the evaluation.
evaluation
E. No. of learners who require None None None
additional activities for
remediation who scored
below 80%
F. Did the remedial lessons Not applicable Not applicable Not applicable Not applicable
work?
No. of learners
who have caught
up with the lesson
G. No. of learners who None None None None
continue to require
remediation
H. Which of my teaching Lecture-demonstration. Lecture-demonstration. Lecture-demonstration. Lecture-demonstration.
strategies worked well? Complete package and easy to Complete package and easy to Complete package and easy to
Complete package and easy to
Why did these work?
follow. follow. follow. follow.
I. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
J. What innovation or Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials Utilization of old but usable materials
localized materials did I materials
use/discover which I
wish to share with
other teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
 Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates January 16-20, 2017 Quarter Third
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

N1 N2 N3 N4
OBJECTIVES To give the meaning of hazard. To read and understand the test To read and understand the test

A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
P. References
Q. Teacher Guide Pages
R. Learner’s Materials pp.
S. Textbook Pages
T. Additional Materials from
Learning Resources Portal
U. Other Learning Resource
III. PROCEDURES
V. Reviewing previous
lesson or presenting
the new lesson
W. Establishing a purpose
for the lesson
A.Presenting
examples/Instances of the
new lesson
A. Discussing new
questions. Questions.
Identify hazards inside the campus .
Enumerate the things that cause harm.
C Learners will be able to: Third quarter exam day 1 Third quarter exam day 2
List down the things that cause hazards.
L Identify Hazards and Risks
A
S
S
Practice Occupational Safety and Health
Procedures
S Are there things around us that you think
are hazardous?
U Show samples of hazardous objects.
S Students will identify hazardous objects .
 concepts
and practicing new
skills # 1
B. Discussing new P Students will be able to explain the
concepts and importance of knowing the meaning of
practicing new skills hazard.
#
2
C. Developing mastery E Students will be able to mention types of
(leads to Formative
Assessment 3) hazards.
D. Finding practical N Let the students give concrete examples
application of of hazards.
concepts and skills in
daily living
E. Making D Appreciate the value of knowing the
generalizations and types of hazards.
abstractions about
the lesson
F. Evaluating learning E Answer Test LO 1, page 56

G. Additional activities D Group Task.

for application or
remediation

IV. REMARKS
V. REFLECTION
A.No. of learners who
earned 80% in the
evaluation
B.No. of learners who require
additional activities for
remediation who scored
below 80%
C.Did the remedial lessons
work? No. of learners who
have 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?
What innovation or To give the meaning of hazard.
localized materials did I
use/discover which I
wish to share with other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates January 23 27, 2017 Quarter Third
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

N1 N2 N3 N4
OBJECTIVES To read and understand the test To read and understand the test To prepare baking tools and To prepare baking tools and
Questions. Questions. equipment based on their uses. equipment
based on their uses.

D. CONTENT STANDARD Prepare baking tools and equipment Prepare baking tools and equipment
based on their uses. based on their uses.
 E. PERFORMANCE STANDARD Learners will be able to: Learners will be able to:
1.prepare baking tools 1.prepare baking tools
2. explain the uses of each tool. 2. explain the uses of each tool.

F. Learning Third quarter exam day 1 Third quarter exam day 2 Interpreting the result of Interpreting the result of one’s
Competency/Objecti one’s performance in performance in preparing baking
ves preparing baking tools. tools.

I. CONTENT

II. LEARNING RESOURCES Webpage Webpage

X. References
Y. Teacher Guide Pages
Z. Learner’s Materials pp.
AA. Textbook Pages
BB. Additional Materials from
Learning Resources Portal
CC. Other Learning Resource
III. PROCEDURES
DD. Reviewing previous BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
lesson or presenting the
new lesson
EE. Establishing a purpose
for the lesson
A.Presenting
examples/Instances of the
new lesson
H. Discussing new
concepts and
practicing new skills #
1
I. Discussing new
concepts and
practicing new skills #
2
J. Developing mastery
(leads to Formative
Assessment 3)
K. Finding practical
application of
 concepts and skills in
daily
living
L. Making
generalizations and
abstractions about
the lesson

M. Evaluating learning

N. Additional activities for

application or
remediation
IV. REMARKS
V. REFLECTION
A.No. of learners who
earned 80% in the evaluation
B.No. of learners who require
additional activities for
remediation who scored below
80%
C.Did the remedial lessons
work? No.
of learners who have
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?
What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
SESSIO SESSIO SESSIO SESSIO
N1 N2 N3 N4
OBJECTIVES To prepare tools and equipment Identify and define basic baking terms. To prepare baking tools and To prepare baking tools and
for equipment based on their uses. equipment
specific baking purposes. based on their uses.
KK. CONTENT STANDARD Demonstrate knowledge and skills Apply knowledge in different baking Prepare baking tools and equipment Prepare baking tools and equipment
terms

in preparing tools and equipment based on their uses. based on their uses.
LL. PERFORMANCE STANDARD Assess one’s ability in preparing Strengthen one’s knowledge in defining Align one’s skills in preparing baking Interpreting the result of one’s
tools and equipment for baking baking terms. tools and equipment. performance in preparing baking
tools.
MM. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objecti 1. Enumerate the basic baking 1 Identify the basic baking terms 1.prepare baking tools 1.prepare baking tools
ves tools 2 Define each term in baking 2. explain the uses of each tool. 2. explain the uses of each tool.
2 Classify the basic
baking tools and their
uses
I. CONTENT Use Tools and Bakery Equipment Definition of Terms BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
II. LEARNING RESOURCES
S. References
AAA. Teacher Guide
Pages
BBB. Learner’s Materials 4 5 7-9 10-12
pp.
CCC. Textbook Pages
DDD. Additional
Materials from Learning
Resources
 Portal
T. Other Learning Resource
III. PROCEDURES
III. Reviewing previous
lesson or presenting the
new lesson
A. Establishing a purpose for
the lesson
B. Presenting
examples/Instances of
the new lesson
C. Discussing new concepts
and practicing new skills
#1
D. Discussing new concepts
and practicing new skills
#2
E. Developing mastery
(leads to Formative
Assessment 3)
F. Finding practical
application of concepts
and skills in daily living
G. Making generalizations
and abstractions about
the lesson
H. Evaluating learning
I. Additional activities for
Web page
Ask thought-provoking question
about the topic.
Showing sample of tools
Present actual tools to the
students.
Students will be able to present
each tool.
Students will appreciate each tool
as presented.
Comparison alley
Reflect on the importance of
knowing each baking tool.
Self-Reflection of the students
Group Activity
Web page
Definition of Terms
Ask: What baking tools do you have at
home?
Demonstration on the Uses of tools
Define each term clearly.
Students will participate in oral
recitation.
Students will explain clearly the
importance of knowing each baking term.
Share a sad story of an individual who
failed to understand the baking terms.
Realize the value of knowing each term in
baking correctly.
Oral Recitation based on Criteria.
Oral Report
Web page
Use Tools and Bakery Equipment
Do you know the importance of
knowing the baking terms?
Cite examples of each term.
Slide show of different tools and
equipment.
Students will explain the function of
each tool as shown on screen.
Students will answer intelligently all
questions.
Cite instances of being unable to
identify the function of tools
correctly.
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual activity.
Web page
BAKING TOOLS AND THEIR USES
Students will answer individual
question.
Describe each baking tool.
Actual presentation.
Students will show and discuss the
uses
of each tool.
Students will be able to perform the
task based on the evaluation sheet.
Let the students express their
thoughts
of failure to identify the function of
each tool.
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual Activity.

application or
remediation
IV. REMARKS
V. REFLECTION
A. No. of learners who 96 out of 96 students earned 96 out of 96 students earned 80% in 96 out of 96 students earned 80% 96 out of 96 students earned 80%
earned 80% in the 80% in the evaluation the evaluation in the evaluation in the evaluation
evaluation
 B. No. of learners who require none none none none
additional
activities for remediation who
scored below 80%
B. Did the remedial Not applicable Not applicable Not applicable Not applicable
lessons work? No. of
learners who have
caught up with the
lesson
C. No. of learners who none none none none
continue to require
remediation
D. Which of my teaching Lecture-discussion Lecture-discussion Lecture-discussion Lecture-discussion
strategies
worked well? Why did
these work?
E. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
F. What innovation or Utilization of indigenous materials Utilization of indigenous materials Utilization of indigenous materials Utilization of indigenous materials
localized materials did I
use/discover which I
wish to share with other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

to 12 ool HS de Level
SSON LO G cher RICEL D. ABUCEJO rning Area AD AND PASTRY PRODUCTION
ching Dates and Time . 22-25, 2016 rter OND
-8:30/8:30-9:30

SION 1 SION 2 SION 3 SION 4

5-9
0BJECTIVES nd out how much students efine terms used in mensuration and calculation. amiliarize oneself with the table of nd out how much students can remember

A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C. Learning Competency/Objectives
TENT
ARNING RESOURCES
U. References
A. Teacher Guide Pages
B.Learner’s Materials pp.
B. Textbook Pages
C. Additional Materials from Learning
Resources Portal
D. Other Learning Resource
OCEDURES
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 skills # 1
E. Discussing new concepts and
practicing new skills # 2
can remember about the
tools and equipment.
sify baking tools and
equipment based on their
usage.
ng tools and equipment are
classified.
ners will be able to:
9. Classify
tools based
on their
usage.
sification of Baking Tools and
Equipment
page
ting an Oven
t are preparatory tools?
nge tools based on their
usage.
tools based on their usage.
ents will be able to classify
tools and equipment.
weights and measures.
iliarize the table of weights and measures. are poster of table of weights and
measures.
ents are aware of the terms used in mensuration dard table of weights and measures
and are identified and applied.
calculation.
ners will be able to: ners will be able to:
9. Define terms used in mensuration ve the equivalent of some of the
and calculation. measurements.
nition of Terms Used in Mensuration and NDARD TABLE OF WEIGHT AND
Calculation MEASURES
b page b page
sification of Baking Tools and Equipment INITION of terms.
you familiar with the terms used in you know the equivalent of 1 cup
mensuration to tablespoon?
and calculation?
ain the meaning of the different measuring uss the standard table of weight
and and measures.
weighing terms.
f discussion of the subject matter. de the students on how to use the
standard table of weight and
measures..
dents will be able to explain the meaning of dents will look for the equivalent
each measurement based on the
about the standard weight and
measures.
y basic mathematical operations in
calculating weights and measures.
rate conversion/substitution of weights
and measures are performed.
ners will be able to:
termine how much basic mathematical
operations can be applied.
C MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES.
b page
NDARD TABLE OF WEIGHT AND
MEASURES
e you tried lighting an oven?
ent new lesson based on the basic
mathematical operations.
fer with the students the use of basic
mathematical operation.
ents will solve basic mathematical
problems.

F. Developing mastery
to Formative Assessment 3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
ents will individual label each dents will value the importance of knowing the
tool according to their
classifications.
he student use incorrect
tool in baking and ask her
if its possible to use it for
a
different purpose.
reciate the value of proper
classification of tools.
wer Self-check 1.2
term.
different terms used in mensuration and
calculation.
example of using one of the terms in
mensuration.
ect on the importance of knowing each term in
mensuration
lication on each of the mensuration term.
table.
dents will appreciate the value of
using th standard table of
weight
and measures.
dents will internalize the lesson
learned from the session.
wing the value of the table of
weight and measures is a must.
rics on the Function of each tool.
cher will evaluate students
performance.
ents will individually evaluate as to
where they failed to answer
correctly.
lization on the importance of knowing
how to perform mensuration.
rics on the Function of each tool.

J. Additional activities for application g pictures of different tools l Recitation dents will answer Self-check 1.1 ring of experiences by pair.
or remediation and paste on a short
bond
paper.
EMARKS
FLECTION
D. No. of learners who earned 80% in
the evaluation
E. No. of learners who require
additional activities for
remediation
who scored below 80%
F. Did the remedial lessons work?
No.
of learners who have caught up
with the lesson
G. No. of learners who continue to
require remediation
H. Which of my teaching strategies
worked well? Why did these work?
I. What difficulties did I encounter
which my principal or supervisor
can help me solve?
 J. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates February 14-17, 2017 Quarter FOURTH QUARTER
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Sept. 5- N1
9
OBJECTIVES To internalize the conversion of
weights and measures
NN. CONTENT STANDARD Use conversion table to convert
weights and measurements.
N2
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
N3
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
N4
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure
liquid
ingredients.

OO.PERFORMANCE STANDARD
PP. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
V. References
EEE.Teacher Guide Pages
FFF. Learner’s Materials pp.
GGG. Textbook Pages
Conversion table is being utilized.
Learners will be able to:
10. Utilize conversion
table.
Conversion/substitution of
Weights and Measures
27
Liquid and dry ingredients are identified. Dry ingredients are measured.
Learners will be able to: Learners will be able to:
10. Identify liquid and dry 1.Determine accurate
ingredients. measurement
of dry ingredients.
Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients
Accurately Accurately
28 29
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of liquid ingredients.
Measuring Liquid Ingredients
Accurately
30
 HHH. Additional
Materials from Learning
Resources
Portal
W. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
A. Reviewing previous BASIC MATHEMATICAL OPERATIONS Conversion/substitution of Weights and Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients
lesson or IN CALCULATING WEIGHTS AND Measures Accurately Accurately
presenting the MEASURES.
new lesson
B. Establishing a Do you know the purpose of Do you know the importance of Can you measure dry ingredients Can you measure liquid ingredients
purpose for the conversion table? measuring accurately? accurately?
lesson dry and liquid ingredients?
C. Presenting Illustrate the table of weight and Explain the importance of knowing liquid Demonstrate ability on how to Demonstrate ability on how to
examples/Instanc measures. and dry ingredients. measure dry ingredients. measure dry ingredients.
es of the new
lesson
D. Discussing new Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
concepts and conversion table. identifying liquid and dry ingredients. measuring dry ingredients. measuring dry ingredients.
practicing new
skills # 1
E. Discussing new Students will be able memorize Students will be able to explain the Students will measure dry Students will apply teamwork in
concepts the conversion table. importance of knowing liquid and dry ing. ingredients by team. measuring liquid ingredients.
and practicing
new skills # 2
F. Developing mastery Each students will show to the Students will value the importance of Students will work as a team in Students will work develop team work
(leads to Formative class knowing the dry and liquid ingredients. measuring dry ingredients. in performing the task.
Assessment 3)
the how to convert ®C to ®F.
G. Finding practical Let the student convert ®C to ®F. . Put together liquid ingredients in one set Students will develop positive Students will become responsible in
application of and dry ingredients in another set. attitude in measuring dry performing task through teamwork.
concepts and ingredients.
skills in daily
living
H. Making Giving value to the new lesson Realization on the importance of Internalize the impact of following Appreciate the effect of listening to
generalizations introduced by the teacher. knowing liquid and dry ingredients. instruction. the teacher’s instruction.
and abstractions
about the lesson
I. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
 J. Additional Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and note
activities for ingredients. if there are damages or defects.
application or
remediation
IV. REMARKS
V. REFLECTION
A No. of learners who 90 students earned 80% in the 90 students earned 80% in the evaluation 90 students earned 80% in the 90 students earned 80% in the
earned 80% in the evaluation evaluation evaluation
evaluation
B. No. of learners who require 10 learners who require learners who require additional activities learners who require additional learners who require additional
additional activities for additional activities for for remediation who scored below 80% activities for remediation who scored activities for remediation who scored
remediation who scored below 80% below 80%
below 80% remediation who scored below
80%
C. Did the remedial lessons Yes. 10 have caught up with the Yes have caught up with the lesson Yes have caught up with the Yes have caught up with the
work? lesson lesson
No. of learners who lesson
have caught up with the
lesson
D. No. of learners who None None None None
continue to require
remediation
E. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? Why
did these work?
package and easy to follow package package and easy to follow package and easy to follow
and easy to follow
F. What difficulties did I Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
G. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials
did I use/discover
which I wish to share
with
other teachers?
 Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental

GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates Feb. 21-25 Quarter SECOND
LOG and 7:30-8:30/8:30-9:30
Time

SESSIO SESSIO SESSIO SESSIO

Dec. 6 – Dec. 9 N1
OBJECTIVES To enumerate steps in
maintaining
tools and equipment.
K. CONTENT STANDARD Define terms for tools and
equipment maintenance.
L. PERFORMANCE STANDARD Basic terms are defined.
N2
To check condition of tools and
equipment.
Sort tools according to condition.
Good condition of tools are sorted
N3
To specify tools that needs repair.
Specify tools according to condition.
Tools are specified.
N4
To perform basic preventive measure.
Enumerate and discuss preventive
measures.
Basic preventive measures are
 performed.
M. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:

Competency/Objectives 11. Define basic terms in 11. Identify tools that are not in good 1.Determine the usability of tools as 1.Perform preventive measures of
maintaining tools. condition. specified. maintaining tools.
I. CONTENT Maintain Tools and Equipment Check Condition of Tools and Equipment Specification of Tools Perform Basic Preventive Measure

II. LEARNING RESOURCES

E. References
e. Teacher Guide Pages
f. Learner’s Materials pp. 34 35 36 37
g. Textbook Pages
h. Additional Materials from
Learning Resources Portal
F. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
G. Reviewing previous Measuring liquid ingredients. Maintain Tools and Equipment Check Condition of Tools and Specification of Tools
lesson or presenting Equipment
the new lesson
H. Establishing a purpose How do you maintain tools at Can you identify tools that are not in good Were you able to determine the Do you know that there are
for the lesson home? condition?? usability of tools? preventive
measures when using tools?
B. Presenting Unlock difficult terms in Present example of tools that are not in Show to the class usable tools. Explain preventive measures when
examples/Instances of maintaining tools. good condition. using tools.
the new lesson
O. Discussing new Students will explain the meaning Tools are being sorted according to Usable tools are specified by the Preventive measures are clearly
concepts and of each term in tool maintenance. condition. students. explained by the students.
practicing new skills #
1
P. Discussing new Students will be able discuss the Students will be able to present tools that Students will specify each tool. Students will have oral report on the
concepts and importance of tool maintenance. are in good condition. preventive measures.
practicing new skills #
2
Q. Developing mastery Each student will be able to give Students will value the importance of Students will arrange each tool Students will work independently in
(leads to Formative meaning of each term. knowing the tools that are in good according to specifications. applying preventive measures.
Assessment 3)
condition.
R. Finding practical Let the student enumerate the Put together tools that are in good Students will be able to analyze the Students will become responsible in
application of terms in maintaining tools. condition. result of tools specification. performing task through teamwork.
 concepts and skills in
daily
living
S. Making generalizations Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to
and abstractions about introduced by the teacher. tools. instruction. the
the lesson teacher’s instruction.
T. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics

U. Additional activities for Individual activity. Perform group task. Bring materials for the next activity. Examine your tools at home and note
application or if
remediation there are damages or defects.
IV. REMARKS
V. REFLECTION

N. No. of learners who 96 out of 96 students earned

earned 80% in the 80% mastery in the evaluation.
evaluation
O. No. of learners who None
require additional
activities for remediation
who scored below
80%
P. Did the remedial lessons Yes. have caught up with the
work? lesson
No. of learners who
have caught up with the
lesson
Q. No. of learners who None
continue to require
remediation
R. Which of my teaching Lecture-demonstration.
strategies worked well? Complete package and easy to
Why did these follow.
work?
S. What difficulties did I Lack of training facilities
encounter which my
principal or supervisor
can help me solve?
T. What innovation or Utilization of old but usable
localized materials materials
did I use/discover
which I wish to share
with other teachers?