School Angeles City Senior High School Grade Level Eleven

Teacher Roger a. Ocampo Learning Area Bread and Pastry

Teaching Dates September 25-29, 2023 Quarter First
ppRODUCTIONProduction
Grade 11/12 Monday 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 LO 1. Prepare pastry products. (TLE_HEBP9-12PP-IIa-g-4)
Competencies 1.1 Select, measure and weigh required ingredients according to recipe or production requirements and established standards and procedures
1.2 Prepare variety of pastry products according to standard mixing procedures/formulation/ recipes and desired product characteristics
1.3. Use appropriate equipment according to required pastry products and standard operating procedures
Objectives 1. Discuss the techniques in 1. Discuss the mixing 1. Identify pastry products 1. Discuss the types of pastry 1. Explain the rubrics in
measuring and weighing techniques applied for according to techniques products performing the proper
ingredients used in baking pies and pastries. and appropriate conditions 2. Describe the characteristics measuring of ingredients
pastries 2. Demonstrate the 2. Discuss tools and of pastry products and mixing techniques
2. Demonstrate how to mixing techniques equipment in baking 3. Appreciate the knowledge applied for pies and pastries
measure dry and wet applied for pies and pastries according to its of the types and 2. Perform the proper
ingredients properly and pastries. functions. characteristics of pastry measuring of ingredients
accurately. 3. Give importance of 3. Explain the importance of products and mixing techniques
3. Discuss the substitution of knowing the proper using the right tools and applied for pies and pastries
ingredients and equivalent mixing techniques used equipment in baking 3. Value the proper measuring
of measurements in baking in preparing pastry pastry products of ingredients and mixing
techniques applied for pies
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II. Content
III. Learning Resources
A. References
1. Teacher’s Guide
Pages
2. Learner’s Materials
Pages
3. Textbook Pages
4. Additional Materials
from Learning
Resources
B. Other Learning
Resources
IV. Procedures
A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a
purpose for the
lesson
ACSHS-DLL-TVL-22-23-1
pastries.
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.
Measurement, Selection,
Weighing and Substitution of
Ingredients
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.
No Available Teacher’s Guide on
BPP
Learner’s Materials in Bread and
Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The students are asked to
describe their experience in
baking bread.
The teacher presented the
objective of today’s lesson, such
as:
1. Discuss the techniques in
measuring and weighing
ingredients used in baking
pastries
2. Demonstrate how to
products
Mixing Techniques Applied for
Pies and Pastries
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread and
Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher presents some of the
ingredients used in baking and
the students will give their
substitution.
The following objectives are
presented before the main topic:
1. Discuss the mixing
techniques applied for pies
and pastries.
2. Demonstrate the mixing
techniques applied for pies
and pastries.
Baking Tools and their Uses
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread
and Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher will ask the student
to give some of the mixing
techniques applied for pies and
pastries.
The presents the objective of the
lesson:
1. Identify pastry products
according to techniques
and appropriate conditions
2. Discuss tools and
equipment in baking
pastries according to its
functions.
Kinds of Pastries
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread
and Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
Students are asked to identify
the tools and equipment used in
preparing and producing pies
and pastries.
The objectives of today’s lesson
are presented, such as:
1. Discuss the types of pastry
products
2. Describe the characteristics
of pastry products
3. Appreciate the knowledge
of the types and
characteristics of pastry
and pastries by applying in
their daily lives practically.
Actual Performance in
Measurement of Ingredients
and Mixing Techniques
applied for Pastries
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread
and Pastry Production, Edition
1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher asks the students to
enumerate the different types of
pastry products and describe
their characteristics.
The following objectives are
presented before the main
topic:
1. Explain the rubrics in
performing the proper
measuring of ingredients
and mixing techniques
applied for pies and
pastries
2
 measure dry and wet
ingredients properly and
accurately.
3. Discuss the substitution of
ingredients and equivalent of
measurements in baking
pastries.
C. Presenting Student Activity: Word
examples/instances Guessing Game
of new lesson - Student are asked to
guess the missing
words to reveal the title
of the lesson
D. Discussing new - Discuss the techniques
concepts and in measuring and
practicing new skills weighing ingredients
used in baking pastries
#1
- Discuss the substitution
E. Discussing new
of ingredients and
concepts and equivalent of
practicing new skills measurements in
#2 baking pastries.
ACSHS-DLL-TVL-22-23-1
3. Give importance of 3. Explain the importance of
knowing the proper mixing
techniques used in
preparing pastry products
Student Activity: Charade Student Activity: Picture
Puzzle
- Teacher will call
students to demonstrate
the mixing techniques
in bread and pastry and
their classmates will
guess what is being
demonstrated.
- Discuss the mixing
techniques applied for
pies and pastries.
- Importance of knowing
the proper mixing
techniques used in
preparing pastry
products
products
using the right tools and
equipment in baking pastry
products
Student Activity: Word
Guessing Game (Riddles in
- Students are asked to Baking)
solve the picture puzzle 1. “I don’t water dough,
to know the lesson for but I make them grow.”
today Answer: YEAST
2. “I melt every time I
take a bath.”
Answer: SUGAR
3. “Bakers cannot live
without me.”
Answer: FLOUR
- Discuss tools and - Define Pastries
equipment in baking - Discuss the types of
pastries according to its pastry products
functions. - Describe the
- Explain the importance characteristics of pastry
of using the right tools products
and equipment in
baking pastry products
2. Perform the proper
measuring of ingredients
and mixing techniques
applied for pies and
pastries
3. Value the proper
measuring of ingredients
and mixing techniques
applied for pies and
pastries by applying in
their daily lives practically
Student Activity: Word
Guessing Game
Student are asked to guess the
missing words to reveal the title
of the lesson
- Explain mise en place
- Discuss the rubrics in
performing the actual
baking of variety of
breads.
3
 F. Developing mastery The students are asked to give The teacher will review the The teacher asks the students to The teacher will review the The teacher will ask the
(Leads to Formative the substitution of ingredients students on discussed for them give the importance of using the students on the different types students how they are going to
Assessment) and equivalent of measurements to be prepared for recitation right tools and equipment in of pastry products and describe be evaluated for their
in baking pastries. during the evaluation of baking pastry products. their characteristics. performance tasks.
learning.

G. Finding practical Student Activity: Hands-On
applications of Activity
concepts and skills - Students will
demonstrate how to
measure dry and wet
ingredients properly
and accurately.
H. Generalizing and The teacher asks the students the
abstractions about importance of knowing the
the lesson substitution of ingredients and
equivalent of measurements in
baking pastries.
I. Evaluating Learning Recitation
J. Additional activities Students are asked to copy the
for application or lecture at home.
remediation
Student Activity: Hands-On
Activity
- Students will
demonstrate the mixing
techniques applied for
pies and pastries.
Teacher asks the students the
need to know and apply the
proper mixing techniques
applied for pies and pastries.
Recitation
Students are asked to copy the
lecture at home.
Student Activity: “What Am
I?”
- Teacher will show to
students the tools used
in preparing and
producing pastry
products, and students
will give their names
and functions.
Students are asked to summarize
the lesson on the different tools
and equipment used in preparing
and producing pies and pastries.
Recitation
Students are asked to copy the
lecture at home.
Student Activity: Pick-A-Pic
- Student are asked to
pick a picture inside
the mixing bowl and
identify if it is
considered bread or
pastries
The teacher asks the students to
enumerate the different types of
pastries.
Quiz
Students are asked to copy the
lecture at home.
Performance Task in Baking
Bread:
Students will perform the
proper way of measuring
baking ingredients accurately
by following the procedures in
baking bread with safety
precautions
Students are asked how are
they going to apply the lesson
in their practical daily living.
Students’ output will be
evaluated using rubric.
Students are asked to try and
practice more on the proper
way of measuring baking
ingredients accurately by
following the procedures in
baking bread with safety
precautions

1. Remarks
2. 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

ACSHS-DLL-TVL-22-23-1 4
 formative
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?
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?

Prepared by: Checked by: Noted by:

ACSHS-DLL-TVL-22-23-1 5
ROGER A. OCAMPO KAREN F. CANLAPAN AIZA G. LUGTU
SHS Teacher II Master Teacher I Principal II

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