DepEd Order No.

42, s2016
School Bacongco National High School Grade Level 11
DAILY LESSON Teacher Darlene D. Cabrido Learning Area TLE
LOG Teaching Dates and Time January 21, 2019 Quarter 3rd
Section Amaranth Specialization Bread and Pastry Production

a. Perform the Cinnamon Bread

I. OBJECTIVES

A. Content Standards * The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance Standards * Independently demonstrates core competencies in preparing and producing bakery products.
C. Learning Competencies/ (TLE_HEBP9-12PB-Ia-f2) Prepare a variety of bakery products according to standard mixing
Objectives. Write the LC Code for each procedures/formulation/recipes and desired product characteristics.
II. CONTENT (Subject Matter) * Methods of Mixing Dough and Principles in Making Good Quality Yeast Bread
LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Bread and Pastry Production Volume I by: Leonora D. Basbas,
3. Textbook Pages
4. Additional materials from
Learning Resource (LR) Portal
B. Other Learning Resources Baking tools and equipment, ingredients, rubrics
PROCEDURES (Preliminary Activities: 1. Prayer 2. Greeting)
A. Reviewing previous lesson or Introduce the Cinnamon Bread.
presenting the new lesson
B. Establishing a purpose for the
1. Ask the students of their idea in making the Cinnamon bread.
lesson (Motivation)
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts and 1) Instruct the students of their laboratory activity.
2) Give the rubrics of their performance
practicing new skills #1 3) Assign work for each students.

E. Discussing new concepts and

practicing new skills #2
F. Developing mastery 1) The students will analyze if their work is right.
(3rd Formative Assessment) 2) What do you observe on the processes of the recipe?
3) What are the methods they have used?
G. Finding practical applications
Give techniques while they are performing their task.
of concepts and skills in daily
living (Application)
H. Making generalizations and
abstractions about the lesson Let them critic their output.
(Abstraction)

I. Evaluation learning (Assessment)

J. Additional activities for
application or remediation Look for Ensaymada Bread Recipe
(Assignment/Agreement)

III. REMARKS

IV. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored
below 80%
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 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 wished to
share with other teachers?

Checked or Observed by:

Signature:
Name of Checker/Observer:
Designation:
Date Checked/Observed: