Republic of the Philippines

Department of Education
Region IV-A CALABARZON
CITY SCHOOLS DIVISION OF DASMARIÑAS
PALIPARAN III SENIOR HIGH SCHOOL

DAILY LESSON LOG (DLL)

Name of Teacher SHELLA MAIKHA J. ENTE Academic Year 2022 - 2023
Learning Area BREAD AND PASTRY PRODUCTION 1 Grade Level 12
Quarter SECOND QUARTER Week Number 2
Teaching Dates February 28 & March 02, 2023 Sections 12 CBF 2

TIME MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

06:00 – 07:50
07:50 – 08:20
08:20 – 10:10 CBF 12-2 CBF 12-2
10:10 – 11:50 CBF 12-2 CBF 12-2

SESSION 1 SESSION 2
(February 28, 2023) (March 02, 2023)
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the core The learners demonstrate an understanding of the core concepts and
concepts and theories in bread and pastry production. theories in bread and pastry production.

B. Performance Standards
C. Learning Competencies
The learners independently demonstrate core competencies
in preparing and producing bakery products
LO 1. Prepare bakery products.
1.1 Select, measure and weigh required ingredients
according to recipe or production requirement.
1.2 Prepare a variety of bakery products according to
The learners independently demonstrate core competencies in
preparing and producing bakery products
LO 1. Prepare bakery products.
1.1 Select, measure and weigh required ingredients according to
recipe or production requirement.
1.2 Prepare a variety of bakery products according to standard mixing

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Telephone Number: (046) 4505982
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II. CONTENT
III. BEHAVIORAL
DEVELOPMENT
IV. LEARNING RESOURCES
A. Resources (References)
B. Other Learning Resources
V. PROCEDURES
A. Introduction
B. Development
standard mixing procedures/formulation/recipes and
desired product characteristics.
1.3 Use appropriate equipment according to required
bakery products and standard operating procedures.
1.4 Bake bakery products according to techniques and
appropriate conditions.
1.5 Select required oven temperature to bake goods in
accordance with the desired characteristics, standards
recipe specifications.
1. Accurate measurement of ingredients
2. Baking ingredients and its substitution
3. Types, kinds, and classification of bakery products
4. Mixing procedures/formulation/recipes, and desired
product characteristics of various bakery products
5. Baking techniques, appropriate conditions and
enterprise requirements and standards
6. Temperature ranges in bakery products
7. Suggested projects:
7.1 Dinner roll
7.2 Cinnamon roll
 Self-improvement
 Find opportunities to practice.
 Decision-making
 Time management
 Communication
 Collaboration
Technical-vocational-livelihood BREAD AND PASTRY
PRODUCTION manual. (Page 7 to 62)
The teacher will administer diagnostic test. (1 hour)
The students will do the recapitulation of the past lesson.
The teacher will conduct an activity “What do you already
know?” to check the underpinning knowledge of the
students on the topic.
The teacher shared the objectives and discussed the
following topics:
procedures/formulation/recipes and desired product
characteristics.
1.3 Use appropriate equipment according to required bakery products
and standard operating procedures.
1.4 Bake bakery products according to techniques and appropriate
conditions.
1.5 Select required oven temperature to bake goods in accordance
with the desired characteristics, standards recipe specifications.
1. Accurate measurement of ingredients
2. Baking ingredients and its substitution
3. Types, kinds, and classification of bakery products
4. Mixing procedures/formulation/recipes, and desired product
characteristics of various bakery products
5. Baking techniques, appropriate conditions and enterprise
requirements and standards
6. Temperature ranges in bakery products
7. Suggested projects:
a. Dinner roll
b. Cinnamon roll
 Self-improvement
 Find opportunities to practice.
 Decision-making
 Time management
 Communication
 Collaboration
Technical-vocational-livelihood BREAD AND PASTRY PRODUCTION
manual. (Page 7 to 62)
The students will do the recapitulation of the past lesson.
Activity “Recognize me?”
The teacher shared the objectives and discussed the following topics:
1. Prepare bakery products.
 1. Prepare bakery products. 2. Decorate and present bakery products.
2. Decorate and present bakery products. 3. Store bakery products
3. Store bakery products

C. Engagement The students will do the activity “Name me!” Activity “THINK and PAIR”
The teacher will put a number on each of the baking tools,
utensils and equipment. The student’s task is to select one In 3-5 sentences, answer the following questions. Discuss your answer
tool/equipment, identify it and demonstrate in class its with your seatmate.
proper used and care.
1. How do we present and decorate bakery products?
This activity will be rated by this scoring rubrics. 2. Why is it important to decorate finished baked products?
Points
5 Observed the proper way of demonstrating The answer will be rated using the rubrics below.
proper use of tool and equipment with no Criteria 4 3 2 1
mistake. Clarity Exceptiona Generally Lacks Unclear;
4 Observed the proper way of demonstrating lly clear clear and clarity and cannot
proper use of tool and equipment with 1 and easy quite easy difficult to understand
mistake. to to understand
3 Observed the proper way of demonstrating understand understand
proper use of tool and equipment with 2 Comprehe Thorough Substantial Partial or Misunderst
mistakes. nsiveness and explanatio not anding or
2 Observed the proper way of demonstrating comprehen n comprehen serious
proper use of tool and equipment with 3 sive sive misconcep
mistakes. explanatio explanatio tion on the
1 Observed the proper way of demonstrating n n explanatio
proper use of tool and equipment with 4 n
mistakes. Relevance Highly Generally Somewhat Irrelevant
relevant relevant relevant

D. Assimilation The teacher will ask essential questions and will administer The teacher will ask essential questions and will administer 10-item
10-item quiz. quiz.
VI. REMARKS
VII. REFLECTION
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities for remediation
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
work well? Why did this work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovations or localized
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted by:

SHELLA MAIKHA J. ENTE FRANCIS E. FACTURA ERIC R. CRISOL JULIUS B. PALERACIO

Subject Teacher Subject Group Head Assistant Principal for Academics School Principal