GRADE 1 to 12 School DACUDAO NATIONAL HIGHSCHOOL Grade Level ELEVEN (11)

DAILY Teacher KRISTINE M. REYES – SHS Teacher III Learning Area BREAD AND PASTRY PRODUCTION
LESSON LOG Teaching Dates and Time October 3-5, 2016 (Time Varies) Quarter TWO (2)

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES

A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products.
B. Performance The learner demonstrates competencies in preparing and producing pastry products.
Standard
C. Learning Discuss history of Pastry Identify the characteristics of Deped World’s Teachers’ Day
Competency / Products. pastry product. Celebration at Lower Tamugan
Objectives (Write National Highschool.
the LC code for Enumerate basic ingredients of
each) pastry products.

II. CONTENT 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.
a. Accurate measurement of
ingredients.
b. Baking ingredients and its
substitution.
c. Mixing procedures/
formulations/ recipes, and
desired product
characteristics of various
bakery products.
d. Baking techniques ,
appropriate conditions and
enterprise requirements
and standards.
e. Ensaymada
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide None None None
pages
2. Learner’s None None None
Materials pages
 3. Textbook pages None None None
4. Additional None None None
Materials from
Learning
Resource
(LR)portal
B. Other Learning Curriculum Guide, TESDA website
Resource
IV. PROCEDURE
A. Reviewing previous (In charge of today’s lesson is (In charge of today’s lesson is
lesson or presenting Student-Teacher) Student-Teacher)
the new lesson
B. Establishing purpose
for the lesson
C. Presenting
examples/Instances of
the new lesson
D. Discussing new
concepts and
practicing new skills #
1
E. Discussing new
concepts and
practicing new skills #
2
F. Developing mastery
(leads to Formative
Assessment)
G. Finding practical
application of
concepts and skills in
daily living
H. Making
generalizations and
abstractions about the
lesson
I. Evaluating learning
J. Additional activities for
application or
remediation
 V. REMARKS

VI. 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
wish to share with
other teachers?

Prepared by: Submitted to:

KRISTINE M. REYES REYNALDO M. ACEBU
SHS Teacher III Principal III