School: DOÑA MONTSERRAT LOPEZ MEMORIAL HIGH SCHOOL Grade Level: SHS- 11

Grades 11 Daily Lesson Log Teacher: RACHEL E. BADIANA Learning Area: BREAD AND PASTRY
PRODUCTION
Teaching Time: M, T, TH (1 HOUR); W (2HOURS); F (3 HOURS) Quarter: 2

OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

January 2, 2023 January 3, 2023 January 4, 2023 January 5, 2023 January 6, 2023
Content Standards The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
Performance Standards The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
A. Learning Christmas break Christmas break Prepare sponges and cakes Prepare sponges and cakes Prepare sponges and cakes
Competencies: according to recipe according to recipe specifications,
(Write the LC Code
according to recipe specifications,
specifications, techniques and techniques and conditions and techniques and conditions and
for each) Objectives:
conditions and desired product desired product characteristics
desired product characteristics
characteristics
CONTENT KAMUSTAHAN/REVIEW Bake chiffon rolls Frosting
LEARNING RESOURCES
References Book Recipe Book Recipe
Teacher’s Guide pages
Learner’s Materials pages
Textbook pages
Additional Materials from
Learning Resource (LR)
portal
PROCEDURES
A. PRE ACTIVITY Prayer Prayer Last meeting, you bake your
Reviewing previous lesson
or presenting the new
Checking of attendance Checking of attendance chiffon rolls .Today you are to
lesson Conduct classroom flag House rules frost your own cake.
ceremony
B. ACTIVITY What are your Mis-en-place Mis-en-place
PROPER
Establishing a purpose for
learnings/experiences in
the lesson 2022 that you want to
apply or change this 2023?
C. Presenting examples N/A N/A Use previous group cake as
/instances for the new
lesson
example.
D. ANALYSIS Students will analyze and Analyzed your recipe Analyzed your recipe carefully.
Discussing new concepts
and practicing new skills
answer the said question. carefully.
E. ABSTRACTION N/A N/A Design cake
Developing mastery (leads
to formative assessment)
F. APPLICATION
Finding practical Students will volunteer to Student will bake their Students will frost their chosen
applications of concepts read their answers in front. chiffon roll cake recipe per group.
and skills in daily living.
G. EVALUATE N/A Students work will be Students work will be evaluated
Evaluating learning evaluated using rubric. using rubric.
H. ASSIGNMENT Prepare your ingredients
Additional activities for
application or remediation
tomorrow.
REMARKS
REFLECTION Students were challenged to Students were challenged in
bake chiffon cake. frosting cake products. And will
learned from the proper way of
frosting it.
No. of learners who ALL OF THEM ALL OF THEM
earned 80% in the
evaluation
B. No. of learners who NA NA
require additional
activities for
remediation who scored
below 80%
C. Did the remedial NA NA
lessons work? No. of
learners who have
caught up with the
lesson
D. No. of learners who NA NA
continue to require
remediation
E. Which of my teaching Return demonstration Return demonstration
strategies worked well?
Why did these work?
F. What difficulties did I NA NA
encounter which my
principal or supervisor
can help me solve?
G. What innovation or NA NA
localized materials did I
use/discover which I
wish to share with other
teachers?
CHECKER SIGNATURE:

PREPARED BY: CHECKED BY:

RACHEL ENCONTRO BADIANA JENELYN G. NAVAJAS

TEACHER II ASSISTANT PRINCIPAL II