Instructional Planning

(The process of systematically planning, developing, evaluating

and managing the instructional process by using principles of
teaching and learning - D.O. 42, s. 2016)

Detailed Lesson Plan (DLP) Format

Grade
DLP No.: Learning Area: Quarter: Duration: Date:
Level:
TLE- BREAD AND
1 7 2nd 1 hour August 31, 2018
PASTRY PRODUCTION
Learning Competency/ies: Code:
Prepare a variety of bakery products
according to standard mixing
TLE_HEBP9-12PB-
(Taken from the Curriculum Guide)
procedures/ formulation/ recipes and Ia-f-1
desired product characteristics

Key Concepts / Understandings to be

Baking ingredients and its substitution
Developed
Adapted Cognitive Process
Domain Dimensions (D.O. No. 8, s. OBJECTIVES:
2015)
Learners will be able to familiarize and classify the different
Knowledge Remembering baking ingredients and substitution and mixing procedures of
The fact or condition of the desired products
knowing something with
familiarity gained Learners will be able to comprehend and follow the proper
through experience or Understanding usage of the different baking ingredients in baking and use it
association
in an appropriate way
Skills Learners will be able to demonstrate and understand of one's
Applying
The ability and capacity PEC's in Bread and Pastry
acquired through
deliberate, systematic, and Learners will be able to demonstrate and understand of one's
Analyzing
sustained effort to smoothly PEC's in Bread and Pastry
and adaptively carryout
complex activities or the
ability, coming from one's Learners will be able to identify areas for improvement,
knowledge, practice, Evaluating
aptitude, etc., to do
development and growth in their concentration/ field
something
Learners would independently create a plan of action that
Creating strengthens and or further develops his/her PEC's in bread
and pastry
Attitude Valuing
Discipline, Creativity, Respect, Cooperation, Accuracy,
Values Valuing Honesty, Awareness, Responsibility

Baking ingredients and its substitution

2. Content
Learning Material and Resources in Bread and Pastry from
3. Learning Resources the Internet
4. Procedures

4.1 Introductory Activity The teacher has a recapitulation of the previous topics, relate
it to the new topic of the quarter. She also integrates the
10 lesson to the learners’ experiences from the previous quarter.
4.2 Activity

10

4.3 Analysis The teacher lets the students read and study the notes about
10 “Baking ingredients and its substitution”.

4.4 Abstraction The teacher groups the class into 5 then gives handouts, she
lets the students read and discuss the notes about “Baking
10 ingredients and its substitution”.

4.5 Application

10

4.6 Assessment The teacher gives a short quiz about baking ingredients and
10 its substitution.

4.7 Assignment

10

4.8 Concluding Activity The teacher injects a value to the learners about success with
an inspirational quote which is to “Be an optimistic person to
10 be successful in your goals in life.
Some of the topics were not fully discussed and some
5. Remarks competencies were not fully carried due to limited time and
learners’ skillfulness and proficiency.
6. Reflections
C. Did the remedial lessons work? No.
A. No. of learners who earned 80% in the evaluation. of learners who have caught up with
the lesson.
B. No. of learners who require additional activities for D. No. of learners who continue to
remediation. require remediation.

E. Which of my learning 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 other teachers?

Prepared by:

Name:
Faith Juren D. Aparicio School: Tubod National High School
Position/
Division:
Designation: Teacher I Cebu Province
Contact Email
Number: 0942-4598022 address: faithjurenaparicio2016@gmail.com