School: San Vicente National High School Grade Level 12

Daily Lesson Plan Teacher: Alve Marie V. Yeban Learning Area Bread and Pastry NC II
Section: 12-Faith Quarter 1
Date: September 26 – 30, 2022 Week 6

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Time: 7:00-9:00 7:00-9:00 7:00-9:00 7:00-9:00 7:00-9:00

Session:
I. OBJECTIVES
a. Content Standards The learner demonstrates understanding of the basic concept and The learner demonstrates understanding of the basic concept and
underlying theories in preparing and producing pastry products. underlying theories in preparing and producing bakery products.
b. Performance The learner demonstrates competencies in preparing and producing The learner demonstrates competencies in preparing and producing
Standards pastry products bakery products.

c. Learning LO 1. Prepare pastry products
Competencies 1.1. Select, measure and weigh
required ingredients according to
recipe or production requirements
and established standards and
procedure.
d. Learning TLE_HEBP9-12PP-IIa-g-4
Competency Code
e. Specific At the end of the lesson, the
Objective/s student should be able to:
1. Define what pastry is.
2. Illustrate different types,
kinds, and classification of
pastry products.
3. Realize the importance of
classifying pastry products
from one another.
II. CONTENT Baking tools, equipment, and
their uses and functions
III. LEARNING
RESOURCES
a. References Bread and Pastry LM
Bread and Pastry (TESDA)
a.1. Teacher’s
Guide Pages
READING REMEDIATION
LO 1. Prepare pastry products LO 1. Prepare bakery products
1.1. Select, measure and weigh 1.4 Bake bakery products according to techniques and appropriate
required ingredients according to conditions.
recipe or production requirements
and established standards and
procedure.
TLE_HEBP9-12PP-IIa-g-4 TLE_HEBP912PB-Ia-f-1
At the end of the lesson, the
student should be able to:
1. Define what pastry is.
2. Illustrate different types,
kinds, and classification of
pastry products.
3. Realize the importance of
classifying pastry products
from one another.
Baking techniques appropriate
conditions, and enterprise
requirements and standards
 a.2. Learner
Material Pages
a.3. Textbook
Pages
a.4. Additional Internet/You Tube Internet/You Tube Internet/You Tube Internet/You Tube
Materials from
Learning
Resources
b. Other Learning Laptop, TV Monitor Laptop, TV Monitor
Resources
IV. PROCEDURES
a. Reviewing The students will read the terms The students will read the terms
Previous Lesson that will be discussed during the that will be discussed during the
Elicit

or Presenting the whole period. whole period.

READING REMEDIATION
New Lesson
b. Establishing a Activity 1: Bring Together! Activity 1: Bring Together!
Purpose for the The class will be divided into five The class will be divided into five
Lesson groups. Each group will be given a groups. Each group will be given a
Engage

picture to be solved in the board. picture to be solved in the board.

After completing the activity, a After completing the activity, a
representative from the class will representative from the class will
described the picture based on described the picture based on
their understanding. their understanding.

c. Presenting Showing different kinds of pastry Showing different kinds of pastry

Examples/Instan products in the monitor and asks
ces of the New the following questions:
Lesson 1. Are you familiar with the
pastries in the monitor?
2. How are you going to classify
Explore
products in the monitor and asks
the following questions:
1. Are you familiar with the
pastries in the monitor?
2. How are you going to classify

pastry products from one pastry products from one

another? another?

d. Discussing New Discuss different types, kinds, and Discuss different types, kinds, and
Concepts and classification of pastry products. classification of pastry products.
Explain

Practicing New
Skill
 e. Developing Activity 2: Word Strips
Mastery In a bowl, each student will get a
word written on a slip of paper.
The student reads the word aloud,
gives its meaning and uses it in a
sentence. Then, he/she will call on
another student to do the same.
f. Finding Activity 3:
Practical The class will be divided into five
Applications of groups. Each group will
Elaborate
Activity 2: Word Strips
In a bowl, each student will get a
word written on a slip of paper.
The student reads the word aloud,
gives its meaning and uses it in a
sentence. Then, he/she will call on
another student to do the same.
Activity 3:
The class will be divided into five
groups. Each group will

Concept and
Skills in Daily
Living
g. Making Guide Questions: Guide Questions: 5.
Generalizations 1. What is the definition of 1. What is the definition of
about the Lesson pastry? pastry?
2. What are the types and kinds 2. What are the types and kinds
of pastry products? of pastry products?
3. How are you going to classify 3. How are you going to classify
pastry products? pastry products?
4. What is the importance of 4. What is the importance of
knowing how to identify knowing how to identify
pastry products? pastry products?
h. Evaluating 10-Item Quiz 10-Item Quiz
Evaluate

Learning (See the attached quiz) (See the attached quiz)

i. Additional Search for the methods of pastry Search for the methods of pastry
Activities for making. Write your answer in ½ making. Write your answer in ½
Extend

Application of crosswise. crosswise.

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
c. No. of learners who
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 our teachers?
Prepared by:

ALVE MARIE V. YEBAN

Teacher I

Checked:

HERNANDO D. DANDAL
Head Teacher IV
Date: ___________________________