Department of Education
Region IV-A CALABARZON
GRADES 1 to 12 DAILY LESSON LOG
dsd
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies / Objectives
Write the LC code for each
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
Resource (LR) portal
B. Other Learning Resources
Division of Cavite Province
District of Tagaytay
Tagaytay City National High School
SENIOR HIGH SCHOOL
School Tagaytay City National High School
Teacher Mrs. Rebecca B. De Castro
September 23-27, 2019
Teaching Dates and Time
Week 13, Session 1-4
Session 1 Session 2 Session 3
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 d
Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance a n d j o y inlearning the lessons. Weekly objectives shall be derived from the curriculum
The learner demonstrate understanding of the basic concept
The learner demonstrates understanding of the core concept and underlying The learner demonstrates understanding of the core concept and underlying theories in
and underlying theories in preparing and producing pastry theories in prepering and presenting gateaux, tortes and cakes. prepering and presenting gateaux, tortes and cakes.
products.
The learner demonstrate competencies in preparing and presenting
The learner demonstrate competencies in preparing and gateax, tortes and cakes.
producing pastry products.
TLE_HEBP9-12PP-lla-g-4 TLE_HEBP9-12TC-llla-f-7 TLE_HEBP9-12TC-llla-f-7
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.
Types of fillings, coatings and sidings for cakes and its Prepare and select fillings in accordance with required consistency and Prepare and select fillings in accordance with required consistency
application appropriate flavors. and appropriate flavors.
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Ha
Bread and Pastry Production Manual Bread and Pastry Production Manual Bread and Pastry Production Manual
179- 181 183- 186 187- 189
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment activ
to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

A. Reviewing previous lesson or

presenting the new lesson
Class recalls on the steps and procedures in icing Class recalls the step on how to plate and present
Class recalls on how to store cakes
cakes the cake

Students will be asked their knowledge on how to plate

B. Establishing a purpose for the lesson How will you store cakes? How will you store fillings?
and present cakes

Session 1 Session 2 Session 3

Teacher will show a video presentation on how to Teacher will show a video presentation on how to Teacher will show a video presentation on how to
C. Presenting examples/ instances of the new
lesson
assemble simple layer cakes. Afetrwards they will be assemble simple layer cakes. Afetrwards they will assemble simple layer cakes. Afetrwards they will be
asked their observation on the steps be asked their observation on the steps asked their observation on the steps

D. Discussing new concepts and practicing new

skills #1
Discuss Filling Storage and How to Wap, Store, and
Discuss presenting and plating cakes Discussion on the Storing Your Cakes
Keep Cake Fresh

Session 1 Session 2 Session 3

F. Developing mastery
(Leads to Formative Assessment 3) Answer Self-Check 3.5.1

G. Finding practical applications of concepts and skills

in daily living Collect pictures or videos showing different styles of plating and
presenting a dessert. Note down the characteristics/ sytles that
attracts you most and apply it on your own presentation
H. Making generalizations and abstractions about the
lesson

I. Evaluating learning

J. Additional activities for application or remediation

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ 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 when you meet them, you can ask them relevant questions.
A. No.of learners who earned 80% on the 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
Session 1 Session 2 Session 3
remediation
E. Which of my teaching strategiesworked 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?

For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph
 12
Bread and Pastry

1st

Session 3 Session 4
ercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using
objectives shall be derived from the curriculum guides.

The learner demonstrates understanding of the core concept

nding of the core concept and underlying theories in
enting gateaux, tortes and cakes. and underlying theories in prepering and presenting gateaux,
tortes and cakes.

The learner demonstrate competencies in preparing and

presenting gateax, tortes and cakes.

BP9-12TC-llla-f-7 TLE_HEBP9-12TC-llla-f-7

in accordance with required consistency Prepare and select fillings in accordance with required consistency and
appropriate flavors. appropriate flavors.
e materials as well as paper-based materials. Hands-on learning promotes concept development.

stry Production Manual Bread and Pastry Production Manual

187- 189 191- 193

ch you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways
Indicate the time allotment for each step.

s on how to store cakes

l you store fillings?

Session 3 Session 4

a video presentation on how to

er cakes. Afetrwards they will be
bservation on the steps

ge and How to Wap, Store, and

ep Cake Fresh

Session 3 Session 4

r Self-Check 3.5.1 Post-Assessment

e done to help the students learn?

Session 3 Session 4