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School BRGY. E.

LOPEZ NATIONAL HIGH SCHOOL Grade Level 11
GRADE 11 to 12
BREAD AND PASTRY
Teacher CEASAR RYAN G. ASUNCION Learning Area
PRODUCTIO N NCII
DAILY LESSON
LOG Teaching Dates and Time June 19 to 23, 2017 Monday – Friday 07:30 A.M. – 09:30 A.M. Quarter FIRST (WEEK A)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES A. explain the procedure in preparing equipment and tools for salting, curing and smoking in accordance with manufacturer’s specifications.
B. perform checking, sanitizing and calibrating equipment for food processing methods in accordance with manufacturer’s specification.
C. demonstrate the importance of following the procedures in preparing tools, equipment, materials in processing foods.
A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products.
B. Performance Standard The learner demonstrate competencies in preparing and producing pastry products
C. Learning Competency / LO 1. Prepare pastry products
Objectives 1.3. Use appropriate equipment according to required pastry products and standard operating procedures
TLE_HEBP9- 12PP-IIa-g-4

II. CONTENT Baking tools, equipment, and their uses and functions
III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide pages

2. Learner’s Materials
pages
3. Textbook pages

4. Additional Materials
from Learning Resource
(LR)portal
B. Other Learning Resource POWER POINT

Actual tools, equipment, materials and utensils

Bread and Pastry Production Curriculum Guide (CG)

IV. PROCEDURES

1

Discussing new concepts Pre-Test and practicing new skills # 1 Present the procedures in preparing equipment and tools for salting. curing and smoking process.(continuation) smoking.(continuation) B. Finding practical application Presentation of First Batch 2nd Batch Demonstration: 2nd Batch Demonstration: 3rd Batch Demonstration: 4th Batch Demonstration: of concepts and skills in Demonstration: On Preparing daily living Tools On preparing Equipment in On preparing Equipment in On preparing Materials in On preparing utensils in 2 . Reviewing previous lesson Review on Identifying Tools. food by salting. Review on the First Batch Review on the 2nd Batch Review on the 2nd Batch Review on the 3rd Batch or presenting the new lesson Equipment. Discussing new concepts Group Activity: Prepare and practicing new skills # 2 equipment and tools for salting. curing and smoking in accordance with manufacturer’s specifications E. food by salting. Developing mastery (leads to Formative Assessment 3) G. curing and smoking in accordance with manufacturer’s specifications F. by salting. Establishing a purpose for Present the lesson objectives the lesson C. Materials and Demonstrator: On how to Demonstrator: On how to Demonstrator: On how to Demonstrator: On how to Utensil prepare tools in process food prepare equipment in prepare equipment in prepare materials in process. food by salting.(continuation) smoking. curing and curing and curing and smoking.A. Presenting examples/ Explain the mechanics for the Instances of the new lesson Group activity D. process.

REFLECTION A.H. No. and smoking I. Evaluating learning Oral Assessment Oral Assessment Oral Assessment Oral Assessment Oral Assessment J. curing and lesson utensils in process food by smoking smoking smoking smoking salting. process food by process food by process food by process food by abstractions about the equipment. materials and salting. No. curing. Making generalizations and How will you prepare tools. Additional activities for Feed Backing Feed Backing Feed Backing Feed Backing Feed Backing application or remediation V. curing and salting. curing and salting. REMARKS VI. of learners who require additional activities for remediation who scored below 80% 3 . of learners who earned 80% in the evaluation B. curing and salting.

Did the remedial lessons work? No. OLAIS JR.C. What innovation or localized materials did I use/discover which I wish to share with other teachers? Prepared By: Checked By: Noted By: DARDANILO M. CANONO Y SHS Teacher – Agri-Fishery Arts HTVI-Agri-Fishery Arts Department Vocational School Administrator I 4 . What difficulties did I encounter which my principal or supervisor can help me solve? G. RAMOS JULIAN S. No. of learners who continue to require remediation E. PEDRO P. Which of my teaching strategies worked well? Why did these work? F. of learners who have caught up with the lesson D.