School Angeles City Senior High School Grade Level Eleven

Teacher KAREN F. CANLAPAN Learning Area Bread and Pastry

Teaching Dates October 9-13, 2023 Quarter First
ppRODUCTIONProduction
Grade 11/12 Monday Tuesday Wednesday Thursday Friday
Daily Lesson Log Section/Time: Section/Time: Section/Time: Section/Time: Section/Time:
11-Escoffier 11-Escoffier 11-Escoffier 11-Escoffier 11-Escoffier
7:00am-8:00am 11:30am-12:30nn 10:30am-11:30am 2:30pm-3:30pm 7:00am-11:30am

Day 1 Day 2 Day 3 Day 4 Day 5

I. Objectives Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if
needed, additional lessons, exercises, and remedial activities may be done for developing content, knowledge, and competencies. These are assessed using
Formative Assessment strategies. valuing objectives supports the learning of content band competencies and enables children to find significance and joy in
learning the lessons. weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
B. Performance The learners independently demonstrate core competencies in preparing and producing bakery products.
Standards
C. Learning LO 1. Prepare pastry products. (TLE_HEBP9-12PP-IIa-g-4)
Competencies 1.4 Bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards
Objectives Local Holiday 1. Discuss the ingredients 1. Discuss how to prepare 1. Discuss how to prepare 1. Discuss working habits and
“La Naval” and procedures of and produce different pies and produce different safety precautions
making pie crust from 2. Show the procedures in pastries 2. Explain the rubrics used in
scratch preparing and producing 2. Show the procedures in baking pies
2. Demonstrate how make pies preparing and 3. Bake chosen recipes for pies
pie crust from scratch 3. Appreciate the skills and producing pastries by following the procedures
3. Apply the procedures knowledge of preparing 3. Appreciate the skills 4. Apply practically the proper
in making pie crust and producing different and knowledge of way of producing pies in
from scratch pies preparing and their daily lives,
producing different
pastries

ACSHS-DLL-TVL-22-23-1 1
II. Content
III. Learning Resources
A. References
1. Teacher’s Guide
Pages
2. Learner’s Materials
Pages
3. Textbook Pages
4. Additional Materials
from Learning
Resources
B. Other Learning
Resources
IV. Procedures
A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a
purpose for the
lesson
ACSHS-DLL-TVL-22-23-1
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
NO CLASS
List the materials to be used on different days. Varied sources of materials sustain children’s interest in the lesson and learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
No Available Teacher’s Guide on
BPP
Learner’s Materials in Bread and
Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
Local Holiday
“La Naval”
Making Pie crust from Scratch
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread and
Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher asks the students to
enumerate the five basic
workplace hazards and some
health and safety procedures and
practices
The following objectives are
presented before the main topic:
1. Discuss the ingredients
and procedures of
making pie crust from
scratch
2. Demonstrate how make
pie crust from scratch
3. Apply the procedures
in making pie crust
Preparing and Producing
Different Pies
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread
and Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher will ask the student
to give the ingredients of pie
crust.
The presents the objective of the
lesson:
1. Discuss how to prepare
and produce different
pies
2. Show the procedures in
preparing and
producing pies
3. Appreciate the skills
and knowledge of
preparing and
Preparing and Producing
Pastries
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread
and Pastry Production, Edition 1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher asks the students to
give the different pies discussed
yesterday.
The objectives of today’s lesson
are presented, such as:
1. Discuss how to prepare
and produce different
pastries
2. Show the procedures in
preparing and
producing pastries
3. Appreciate the skills
and knowledge of
Actual Performance in
Baking Different Kinds of
Pies
No Available Teacher’s Guide
on BPP
Learner’s Materials in Bread
and Pastry Production, Edition
1
No Available Textbook in BPP
Activity Sheets Prepared by the
Teacher
The teacher asks the students to
differentiate pies and pastries.
The following objectives are
presented before the main
topic:
1. Discuss working
habits and safety
precautions
2. Explain the rubrics
used in baking pies
3. Bake chosen recipes
for pies by following
the procedures
2
 from scratch producing different pies preparing and 4. Apply practically the
producing different proper way of
pastries producing pies in their
daily lives,
C. Presenting Student Activity: Word Student Activity: Picture Student Activity: 4 Pic- 1 word Student Activity:
examples/instances Guessing Game Puzzle The teacher presents four Students are asked to give their
of new lesson - Student are asked to - Students are asked to pictures and the students will try ideas on what should be done
guess the missing solve the picture puzzle to guess the word that the during performance or
words to reveal the title to know the lesson for pictures illustrate. laboratory.
of the lesson today
D. Discussing new - Discuss the ingredients - Discuss how to prepare - Discuss how to prepare - Discuss working
concepts and and procedures of and produce different and produce different habits and safety
practicing new skills making pie crust from pies pastries precautions
scratch - Show the procedures in - Show the procedures in - Explain the rubrics
#1
- Demonstrate how make preparing and preparing and used in baking pies
E. Discussing new
pie crust from scratch producing pies producing pastries
concepts and
practicing new skills
#2
F. Developing mastery The students will give the The teacher asks the students to The teacher asks the students to The teacher will ask the
(Leads to Formative Local Holiday ingredients and procedures of give all different kinds of pies give all different kinds of students how they are going to
“La Naval” making pie crust from scratch. and how to prepare and produce pastries and how to prepare and be evaluated for their
Assessment)
them. produce them. performance tasks.

G. Finding practical Student Activity: Group Activity: Post It Group Activity: Hands-On-Activity:
applications of Students are asked to write the The students will choose one The students will choose one Bake chosen recipes for pies by
concepts and skills recipe in making pie crust from kind of pies and write its recipe kind of pastries and write its following the procedures
scratch. on a short bond paper. recipe on a short bond paper.

H. Generalizing and The students will give the gist of The teacher asks the students The students will give different Students are asked how are
abstractions about the lesson about making pie what are their ways to ways on how to appreciate the they going to apply the lesson
the lesson crust from sratch appreciate the skills and skills and knowledge of in their practical daily living.
knowledge of preparing and preparing and producing
producing different pies. different

I. Evaluating Learning Recitation Recitation Quiz Students’ output will be

ACSHS-DLL-TVL-22-23-1 3
 evaluated using rubric.
J. Additional activities Students are asked to copy the Students are asked to copy the Students are asked to copy the Students are asked to reflect on
for application or lecture at home. lecture at home. lecture at home. their performance tasks.
remediation
1. Remarks
2. Reflection Reflect on your teaching and assess yourself as a teacher. Think about your student's progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so that when you meet them, you can ask them relevant questions.
A. No. of learners who
earned 80% on the
formative
assessment
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No.
of learners who have
caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies
worked well? Why
did this work?
F. What difficulties did
I encounter which
my principal or
supervisor can help
me solve?

ACSHS-DLL-TVL-22-23-1 4
G. What innovation or
localized materials
did I use/discover
which I wish to
share with other
teachers?

Prepared by: Checked by: Noted by:

KAREN F. CANLAPAN AIZA G. LUGTU

Master Teacher I Principal II

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