School EASTERN CABU NATIONAL HIGHSCHOOL Grade Level 12

DAILY LESSON Teacher Learning Bread and Pastry Production NC II

MARIEL S.P REYES
LOG Area
Teaching Dates and Semester 2nd
February 3-7, 2020
Time

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES At the end of the lesson, the learners are expected to:
1. Identify the different ingredients used in decorating cakes
2. Decorate cakes according to occasion
A. Content Standard The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes

B. Performance Standard The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes

C. Learning LO 3. Decorate Cakes

TLE_HEBP11TCIIIh-i-9
Competency/Objectives

II. CONTENT 21. Identification of specific decorations appropriate for sponge and cakes
22. Identification of standard recipes of icings and decorations for sponge and cakes
23. Identification and application of steps and procedure in icing a cake.
24. Types of icing/frosting and their uses
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials 8-10
pages
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)portal
B. Other Learning
Resource
IV. PROCEDURES

1
A. Reviewing previous
lesson or presenting the
new lesson Assigned learners will give a recap of our previous lesson

B. Establishing a purpose Learners will answer the question, Learners will answer the question, Learners will answer the question,
for the lesson “How does appearance or design “What are the types of fillings?” “What do you think is the most
affects your choice when buying a exciting part in making a cake?”
cake?”

C. Presenting Video presentation of “Correct Frosting Video presentation on “How to make Video presentation on “Procedures
examples/Instances of https://www.youtube.com/watch? Butter Cream” and “Tutorial on on Icing a Cake”
v=v3WR076BZbg Fondant” https://www.youtube.com/watch?
the new lesson https://www.youtube.com/watch? v=XRMygGmYnjc
v=cbl-Y890u3s

https://www.youtube.com/watch?
Written Work
v=cgC9_zKhXUE
D. Discussing new Learners will discuss the meaning or Sharing of thoughts on different Discuss and show the students the
concepts and practicing Icing and Frosting cakes/pastries that they have already tools and materials needed in icing
tasted a cake
new skills

E. Developing mastery Learners will discuss the importance of Group discussions and brain storming Discuss the importance of having
following the correct ingredients and on the video that they have watched the proper and good quality
procedures in making an icing/frosting materials in icing a cake

F. Finding practical What kind of icing do you find easy to Give atleast 2 importance of knowing Give an example of assembled and
application of concepts prepare? Justify your answer the correct steps in frosting and icing layered cakes
a cake/pastry
and skills in daily living
G. Making generalizations What is the importance of icing and Enumerate all the types of icing What is the importance of following
and abstractions about frosting in a cake? the correct steps in icing cakes?
the lesson

H. Evaluating learning
V. REMARKS
Brainstorm and list down all the
different types of icing and write it in a
manila paper. Be ready to present it in
the class
Discuss the steps in icing a cake
Why do we need to use a cake Checking and recording of quiz
cardboard that is 1-inch larger than
the cake pan? (show a sample of a
cake card board and let each
student try it)

2
 Prepared by: Checked: Noted:

MARIEL S.P REYES ARTURO V. ZAFRA, PH.D IMELDA D. SISON

Teacher II OIC - SHS Principal I