Republic of the Philippines

Department of Education
Caraga Administrative Region
Division of Butuan City
Butuan City School of Arts and Trades
J. Rosales Avenue, Butuan City

DAILY LESSON LOG

GRADES 1 to 12 School BUTUAN CITY SCHOOL OF ARTS AND TRADES

DAILY LESSON LOG Teacher Jean C. Buque

Teaching Date and Time MW-1:00-5PM / F-3:00PM - 5:00PM

MONDAY TUESDAY WEDNESDAY

I. OBJECTIVES 3 5
A. Content Standards
The learners demonstrate an understanding of the core concepts and theories in bread a

B. Performance Standards
The learners independently demonstrate core competencies in preparing and producin

C. Learning Competencies/Objectives 1. Familiarized basic baking tools and Prepare Pie (each group will prepare
Whitethe LC code for each equipment pie)

2.Enumerate and differentiate the

different kind of pies and pastries
Learning code for each competency
II. CONTENT

Prepare and produce pastry products

III. LEARNING RESOURCES CBLM
A. References

1. Teacher's Guide Pages

2. Learner's Materials Pages

3. Textbook Pages 194 194

4. Additional Materials from Learning Resource Laptop,Powerpoint,Projector Laptop,Powerpoint,Projector

(LR) Portal
B. Other Learning Resources
youtube/google youtube/google

IV. PROCEDURES

A. Reviewing previous lesson or presenting the

new lesson
Video clip: How to make a pie/buko
pie, different tools and equipment

B. Establishing a purpose for the lesson

Ask the students an example of pastry

C. Presenting examples/ instances of the new Show some pictures related to the
lesson topic(pastries/buko pie)

D. Discussing new concepts and practicing new The students will identify each
skills # 1 picture and their classification.

E. Discussing new concepts and practicing new

skills # 2

F. Developing mastery (Leads to Formative

Assessment 3)
G. Finding practical applications of concepts and
skills in daily living
The students can easily distinguish
the different pastry.

H. Making generalizations and abstraction about

the lesson
Identifying the tools and equioment
uses,the ingredients and the
procedure would give you confidence
in baking at the easiest way you can.
Identifying the tools and equioment
uses,the ingredients and the
procedure would give you confidence
in baking at the easiest way you can.

I. Evaluating
Short Quiz

J. Additional activities for application or Study lessons for a Summative Test.

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 lesson 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/ Submitted by:

JEAN C. BUQUE
Substitute Teacher

Noted:
LIEZEL C. BAZARA
Assistant School Principal
 Grade Level 9
Learning Area Bread and Pastry

Quarter 1st

THURSDAY FRIDAY
7

heories in bread and pastry production.

aring and producing bakery products.

Prepare and produce pastry

products

194

Laptop,Powerpoint,Projector

youtube/google
 Identifying the tools and
equioment uses,the ingredients
and the procedure would give you
confidence in baking at the easiest
way you can.

Checked/Reviewed by:

ANCHELA C. DALAGUETE
Head of H.E Department

Verified:
REYLAN R. ALAS
Principal II