Grade

School BUENAVISTA Level

HIGHSCHOOL

DAILY LESSON Teacher TLE BPP

LOG Rhose Learning Area
D. Tamayo
Teaching Dates and Time Quarter 2nd

I.OBJECTIVES

A. Content
Standards
The learner demonstrates understanding of the basic concept and underlying theories in preparing pastry products

B. Performance The learner demonstrate competencies in preparing and producing pastry products
Standards
Date
Day 1 2 3 4 5
C. Learning Select, Measure and Select, Measure and weigh Select, Measure and Select, Measure and weigh Select, Measure and weigh required
Competencies/
Objectives weigh required required ingredients according weigh required required ingredients according ingredients according to recipe or production
ingredients according to to recipe or production ingredients according to to recipe or production requirements and established standards and
recipe or production requirements and established recipe or production requirements and established procedures
requirements and standards and procedures requirements and standards and procedures
established standards and established standards and
procedures procedures
II. Content Culinary and technical Ratio of ingredients required Ratio of ingredients Ratio of ingredients required to Ratio of ingredients required to produce a
terms related to pastry to produce a balance formula required to produce a produce a balance formula balance formula
products balance formula
III. Learning Resources

IV.Procedure Powerpoint presentation Prepare a variety of fillings

of baking terminologies and coating/icing ,glazes and
decorations for bakery
products according to recipes
enterprise standards or
customer prefrences
Present procedure and Demonstrate correct procedure Practicum
ingredients on how to on mixing techniques
make a boiled icing

EVALUATION Return demonstration by each Correctness of Procedure - 40%

group. Accuracy of Measurements -40%
Sanitation - 20%
100%

V. Remarks

VI. Reflection

Prepared by: Noted by:

RHODORA D. TAMAYO WILFREDO G. TOMAS

TEACHER II PRINCIPAL-I