School San Vicente NHS Grade Level Grade 11

Daily Lesson Log Teacher MARICEL M. BACALSO Learning Area Bread and Pastry Production
Teaching Dates & Time Quarter First
I - Objectives
A. Content Standard The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance Standards The leaners shall:
1. Make a concept web out from the online information about the course
C. Learning Competencies The students are expected to: The learners are expected to:
1. read, analyze and answer the Pre-test questions intelligently. 1. List down at least 10 concepts about bread and pastry production as a course from
the online information.
II – Content Diagnostic  Orientation on Bread and Pastry Production
III – Learning Resources
A. References
1. Teaching Guide
2. Learning Materials Pre-test test papers Manila papers, marking pens, @ https://www.finduniversity.ph/majors/baking-pastry-
production-nc-ii-philippines/
3. Textbook
4. Additional Materials from LR https://www.finduniversity.ph/majors/baking-pastry-production-nc-ii-philippines/
portal
B. Other Learning Resources
IV - Procedures
A. Review/Presenting New ELICIT:
Lesson Introductory Game:
Ask the class to arrange the jumbled words in order to unlock the word which relates to
the course. ANSWERS:
DABER BREAD
KARBYE DUPTSCOR BAKERY PRODUCTS
SPRAYT PASTRY
PUNROCTOID PRODUCTION
BINGKA BAKING
AKSEC CAKES
TEDRESS DESSERT
B. Purpose of the lesson Ask: Why do we need to conduct pre-test? ENGAGE: WHO AM I
Unlocking Difficulties/Terms
C. Presenting Let students prepare ½ lengthwise paper. KWL Chart Making
Examples/Instances of Let the class to make a KWL Chart about the course- Bread and Pastry Production. Fill
New Lesson
What I Know? What I Want to know? What have I Learned?

1. 1.
2. 2.
3. 3.
4. 4.

D. Discussing concepts and
new skills #1
Start answering the pre-test.
information in the first two columns and leave the third column blank.
Example:
EXPLORE
Video Clip Presentation (15 minutes)
Learners are going to watch video clip about basic concepts in bread and pastry
production. Encourage students to jot down important details from the video.

E. Discussing concepts and EXPLORE

new skills #2 Group Activity (Concept Web)
After watching the video, group the class into 4 teams and ask each group to make a
concept web about BPP concepts. List down at least 10 concepts.
Example:

F. Developing Mastery EXPLAIN:

Group Reporting
Allow each group to select two reporters to share their output to the class. Afterwards,
ask other teams to throw some questions to clarify things they found ambiguous.
A. Application EXPAND:
Asking the remaining team members
Explain the key point on understanding the concepts in bread and pastry production.
B. Generalizations
C. Evaluation The test serves as one. EVALUATION:
The Concept Web serves as one.
Criteria:
Neatness: 5
Content: 10
 Creativity: 5
Total 20
D. Additional Activities/ ½ crosswise of paper EXTEND:
Remediation Explain the concept in bread and pastry production and present its Explain the underlying key concept of bread and pastry production.
relevance as a career opportunity.
Go back to your KWL Chart and answer the third column.
V – Remarks
VI-Reflections
A. No. of learners who earned 80% of the formative assessment
B. No. of learners who require additional activities for remediation
C. Did 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 to solve?
G. What innovation or localized materials did I use/discover which I wish to share to other teachers?

Prepared by: Noted:

MARICEL M.BACALSO ELDEN D. ORBETA, Ph.D

BPPNCII-Teacher SHS Curriculum Head