DAILY School MALALINTA NATIONAL HIGH SCHOOL Grade Level 12

LESSON Teacher ESTRINA C. BAILON-MIGUEL Learning Area BREAD AND PASTRY PRODUCTION NC II- Elective 1
LOG Teaching Week 9/January 16-10, 2023 Quarter 2
Week/Date

Time: 3:00-4:00 PM SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
B. Performance Standards The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes
C. Learning Competencies/ 1. Prepare iced Petit four TLE_HEBP9-12PF-Iva-b-12
Objectives 2. Prepare Caramelized Petit Four TLE_HEBP9-12PF-IVg-h-15
2. Prepare Marzipan Petit Four TLE_HEBP9-12PF-IVe-f-14
4. Present and serve plated Petit Four TLE_HEBP9-12PD-IVj-18

D. Unpacking of
Competencies
II. CONTENT Petit Four Introduction Iced petite Four Fresh Petite Four, Marzipan Petite Present and serve plated Petit Four
Four
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 Most Essential Learning Competencies Most Essential Learning Competencies
Competencies in BPP & Internet Competencies in BPP & Internet in BPP & Internet in BPP & Internet
IV. PROCEDURES
A. Reviewing previous Review of the previous lesson Review of the previous lesson Review of the previous lesson Review of the previous lesson
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
Video Analysis with guide Picture Analysis with guide Picture Analysis with guide questions Video Analysis with guide questions
questions questions
Introduction to Petit Iced petite Four Fresh Petite Four Display of Petit Four
and practicing new skill #1 Four
Concept 1 Discussion and
Practice/Activity 1
* EXPLORE
E. Discussing new concepts
and practicing new skill #2
(if needed)
F. Developing Mastery Short Quiz Short Quiz Short Quiz Short Quiz
(Leads to Formative
Assessment 3) Analysis thru:
Quiz, Q&A, IA/ Seatwork, GA,
TPS/Worksheet
*EXPLAIN
G. Finding practical What do you think the role of cake in What do you think the role of cake in
applications of concepts & our lives? our lives?
skills in daily living
Connection to Daily Life
*ELABORATE
H. Making generalizations & Summary of the lesson
abstractions about the
lesson Abstraction/ Summary
I. Evaluating Learning
Assessment
*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