DepEd Order No. 42, s.

2016

Grades 1 – 12 School: BALETE NATIONAL HIGH SCHOOL Grade & Section: Grade 7 & 8
Daily Lesson Log Teacher: Karen M. de Liña Subject: Bread and Pastry Production G7 & 8
Date & Time: Quarter: Third
a. Identify the possible career opportunities in bread and pastry production
I. OBJECTIVES/LEARNING
b. Explore on opportunities for bread and pastry production as career
OUTCOME
c. Actively participate in all class activities

A. Content Standards The learner demonstrates understanding of basic concepts and underlying theories in bread and pastry production.
The learner independently demonstrate common competencies in bread and pastry production as prescribed in the
B. Performance Standards TESDA Training Regulations

II. CONTENT Career Opportunities

LEARNING RESOURCES
A. References
1. Curriculum guide pages
2. Textbook Pages
3. Additional Resources
4. Other Learning Resources
III. PROCEDURES
A. Presenting the new lesson
CG, TG, Internet
Page 1
N/A
www.baking-and-pastry-arts-career.html ; http://career.webindia123.com/career/options/travel_tourism/baking-as-a-
career/index.htm; https://en.wikipedia.org/wiki/Pastry_chef
Show pictures of professions that a child wants to be when he/she becomes older.
Which from the pictures would you like to become? Why?
 B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skills
E. Discussing new concepts and
practicing new skills
What do you think the possible work you may have, if you engage yourself in bread and pastry production?
Have you known famous personality that inline in bread and pastry production?
Students will watch a video presentation regarding the career opportunities in bread and pastry production.
From the video presentation, how does baking profession can help you in the near future?
Collaborative Learning/Cooperative Learning
Jigsaw: Divide the students into four groups and provide each group with some materials to study. Allow
the
students to become experts on the topic. Then, by choosing one student from each group, develop four different
groups and allow the “experts” to share what they studied with the rest of the group.
Group I – boulanger (baker)
Group II – confiseur (confectioner)
Group III – décorateur (decorator)
Group IV - glacier

F. Developing mastery
G. Finding practical application of
concepts and skills in daily living
H. Making Generalization and
abstraction about the lesson
I. Evaluating learning
J. Additional Activities for
application or remediation
IV. REMARKS
What are the career opportunities in bread and pastry production?
Give one career opportunities and tell something about the job description.
 boulanger (baker): responsible for breads, cakes and breakfast pastries
 confiseur (confectioner): responsible for candies and petit fours
 décorateur (decorator): responsible for specialty cakes and show pieces
 glacier: responsible for cold and frozen desserts
From the activity, which career path in bread and pastry production you may enjoy doing? Why?
Based from the presentation, what are the career opportunities will open to a NC II holder in bread and pastry
production? Do you think it could help you to be globally competitive?
Direction: Identify what is being described in each statement.
1. Assist a head chef with everyday kitchen activities
2. In charge in overseeing pastry section of a commercial kitchen
3. Someone who bakes and sometimes sells breads and other products made using an oven or other concentrated
heat source.
4. Complete advanced training in the art of selecting ingredients, mixing dough and applying baking techniques.
5. They are mainly in bakery shops and grocery stores and produce small quantities of baked products.
Direction: Enumeration
1-5. What are the common career paths in bread and pastry production?
 V. REFLECTION
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities
C. Which of my teaching strategies
worked well?

D. What difficulties did I encounter

E. What innovation or localized

materials did I used/discover which I
wish to share with other teachers?

Prepared by:
Noted by:

Karen M. de Liña
Teacher I Maria A. Macabulos
Principal II