School Angeles City Senior High School Grade Level Eleven

Teacher Karen F. Canlapan Learning Area Bread and Pastry

Teaching Dates September 4-8 Students are asked to copy the lecture Quarter First
ppRODUCTIONProduction
Grade 11/12 Monday at home., 2023
Tuesday Wednesday Thursday Friday
Daily Lesson Log Section/Time: Section/Time: Section/Time: Section/Time: Section/Time:
11-Escoffier 11-Escoffier 11-Escoffier 11-Escoffier 11-Escoffier
7:00am-8:00am 11:30am-12:30nn 10:30am-11:30am 2:30pm-3:30pm 7:00am-11:30am

Day 1 Day 2 Day 3 Day 4 Day 5

I. Objectives Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if
needed, additional lessons, exercises, and remedial activities may be done for developing content, knowledge, and competencies. These are assessed using
Formative Assessment strategies. valuing objectives supports the learning of content band competencies and enables children to find significance and joy in
learning the lessons. weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products.
Standards
C. Learning 1.2 Prepare a variety of bakery products according to standard mixing procedures/ formulation/ recipes and desired product characteristics
Competencies 1.3 Use appropriate equipment according to required bakery products and standard operating procedures
Objectives 1. Classify the tools and 1. Discuss the 1. Discuss the mixing 1. Discuss the workers 1. Familiarize with the
equipment used in classification of bakery techniques in baking personal Hygiene. tools and equipment
baking bakery products. bakery products. 2. Discuss the used in baking
products. 2. Discuss the types of 2. Demonstrate the occupational health and 2. Perform the proper
2. Discuss the functions bakery products and its mixing techniques in safety in baking. measuring of dry and
of tools and equipment characteristics baking bakery wet ingredients
used in Baking products.

II. Content Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
Tools and Equipment Types and Classification Mixing Techniques in Occupational Health and Skills’ Test
Used in Bread and pastry of Bakery Products Baking Bakery Products Safety in Bread and Actual Performance of
Pastry Production Proper Measuring of
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 Production Baking Ingredients
III. Learning Resources List the materials to be used on different days. Varied sources of materials sustain children’s interest in the lesson and learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide No Available Teacher’s Guide on No Available Teacher’s Guide No Available Teacher’s Guide No Available Teacher’s Guide No Available Teacher’s Guide
Pages BPP on BPP on BPP on BPP on BPP
2. Learner’s Materials Learner’s Materials in Bread and Learner’s Materials in Bread and Learner’s Materials in Bread Learner’s Materials in Bread Learner’s Materials in Bread
Pages Pastry Production, Edition 1 Pastry Production, Edition 1 and Pastry Production, Edition 1 and Pastry Production, Edition 1 and Pastry Production, Edition
1
3. Textbook Pages No Available Textbook in BPP No Available Textbook in BPP No Available Textbook in BPP No Available Textbook in BPP No Available Textbook in BPP
4. Additional Materials Activity Sheets Prepared by the Activity Sheets Prepared by the Activity Sheets Prepared by the Activity Sheets Prepared by the Activity Sheets Prepared by the
from Learning Teacher Teacher Teacher Teacher Teacher
Resources
B. Other Learning
Resources
IV. Procedures
A. Reviewing previous Review of the past lesson Review of the past lesson Review of the past lesson. Review of the past lesson. Review of the past lesson.
lesson or presenting
the new lesson
B. Establishing a The teacher presents the The teacher presents the The teacher presents the The teacher presents the The teacher presents the
purpose for the objective of the lesson to objective of the lesson to objective of the lesson to objective of the lesson to objective of the lesson to
lesson students for them to know students for them to know students for them to know students for them to know students for them to know
what to learn for today’s what to learn for today’s what to learn for today’s what to learn for today’s what to learn for today’s
lesson. lesson. lesson. lesson. lesson.
C. Presenting Students are asked what Teacher will ask the Students are asked to Teacher will show them Teacher will ask the
examples/instances tools they know that are students what is shown in arrange the jumbled words picture and ask them their students the importance of
of new lesson usually used in baking. the image presented. to reveal the lesson ideas about it. personal hygiene in
baking.
D. Discussing new Classify the tools and Discuss the classification Discuss the mixing Discuss the workers Familiarize with the tools
concepts and equipment used in baking of bakery products. techniques in baking personal Hygiene. and equipment used in
ACSHS-DLL-TVL-22-23-1 2
 practicing new skills bakery products. bakery products. baking
#1
E. Discussing new Discuss the functions of Discuss the types of bakery Demonstrate the mixing Discuss the occupational Perform the proper
concepts and tools and equipment used products and its techniques in baking health and safety in measuring of dry and wet
practicing new skills in Baking characteristics bakery products. baking. ingredients
#2
F. Developing mastery The teacher will review the The teacher will review the The teacher will review The teacher will review The teacher will review
(Leads to Formative students on the lessons students on the lessons the students on the lessons the students on the lessons the students on the lessons
Assessment) discussed for them to be discussed for them to be discussed for them to be discussed for them to be discussed for them to be
prepared for recitation prepared for recitation prepared for recitation prepared for quiz during prepared for actual
during the evaluation of during the evaluation of during the evaluation of the evaluation of learning. performance.
learning. learning. learning.
G. Finding practical The teacher asks the The teacher asks the The teacher asks the The teacher asks the Students will perform the
applications of students how are they students how are they students how are they students how are they proper way of measuring
concepts and skills going to apply the lesson in going to apply the lesson going to apply the lesson going to apply the lesson baking ingredients
their daily living. in their daily living. in their daily living. in their daily living. accurately.
H. Generalizing and Students are asked to Students are asked to Students are asked to Students are asked to Students are asked to
abstractions about summarize the lesson. summarize the lesson. summarize the lesson. summarize the lesson. summarize the lesson.
the lesson
I. Evaluating Learning Recitation Recitation Recitation Quiz Students’ output will be
evaluated using rubric.
J. Additional activities Students are asked to copy Students are asked to copy Students are asked to copy Students are asked to copy
for application or the lecture at home. the lecture at home. the lecture at home. the lecture at home.
remediation
V. Remarks
VI. Reflection Reflect on your teaching and assess yourself as a teacher. Think about your student's progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so that when you meet them, you can ask them relevant questions.
A. No. of learners who
earned 80% on the
formative
ACSHS-DLL-TVL-22-23-1 3
 assessment
B. No. of learners who
require additional
activities for
remediation
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 this work?

Prepared by: Checked by: Noted by:

KAREN F. CANLAPAN AIZA G. LUGTU

Master Teacher I Principal II

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