DAILY School MALALINTA NATIONAL HIGH SCHOOL Grade Level 12

LESSON Teacher ESTRINA C. BAILON-MIGUEL Learning BREAD AND PASTRY PRODUCTION NC II

LOG Area
Teaching Week 3/ September 5-9, 2022 Quarter 1
Week/Date
Time: 11:00-12:00 PM SESSION 1 SESSION 2 SESSION 3 SESSION 4
Holiday
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance Standards The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation.
The learners independently demonstrate core competencies in preparing and producing bakery products

C. Learning Competencies/ The learners…

Objectives Prepare bakery products TLE_HEBP-9-12PB-Ia-f-1
D. Unpacking of Use appropriate a. Use appropriate Use appropriate equipment a. Use appropriate
Competencies equipment according equipment according to according to required equipment according to
to required bakery required bakery products bakery products and required bakery
products and standard and standard operating standard operating products and standard
operating procedures procedures procedures. operating procedures
II. CONTENT Baking techniques, appropriate Baking techniques, appropriate Baking techniques, appropriate Baking techniques, appropriate
conditions and enterprise conditions and enterprise conditions and enterprise conditions and enterprise
requirements and standard requirements and standard requirements and standard requirements and standard
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources Most Essential Learning Most Essential Learning Competencies Most Essential Learning Competencies Most Essential Learning Competencies
Competencies in BPP & Internet in BPP & Internet in BPP & Internet in BPP & Internet
IV. PROCEDURES
A. Reviewing previous Review of the previous lesson Review of the previous lesson Continuation Continuation
lesson or presenting
the new lesson
*ELICIT
B. Establishing a purpose for Activate Objectives for the day Activate Objectives for the day Activate Objectives for the day Activate Objectives for the day
the lesson Activation of LC

C. Presenting examples/
instances of the new lesson
Anthology of Examples/MQ
*ENGAGE
D. Discussing new concepts Sanitation Baking tools, utensils and
and practicing new skill #1 equipment in making bread
Concept 1 Discussion and cookies, muffins and biscuits
Practice/Activity 1
* EXPLORE
E. Discussing new concepts
and practicing new skill #2
(if needed)
F. Developing Mastery
(Leads to Formative Assessment 3)
Analysis thru: Quiz, Q&A, IA/
Seatwork, GA, TPS/Worksheet
*EXPLAIN
G. Finding practical
applications of concepts &
skills in daily living
Connection to Daily Life
*ELABORATE
H. Making generalizations &
abstractions about the
lesson Abstraction/ Summary
I. Evaluating Learning Identifying the different baking tools Prepare a pandesal following the given
Assessment recipe
*EVALUATE
J. Additional activities for
application or remediation
Take Home/Advance Study
*EXTEND
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for reme-
diation who scored below 80%
C. Did the remedial lesson work?
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 w/c I
wish to share w/ other teachers?

Prepared by: Checked and Noted by:

ESTRINA B. MIGUEL ANDREA E. DESCARGAR
SHS Teacher Head Teacher III/School Head