GRADE 1 to 12 School
DAILY LESSON LOG
Teaching Dates and Time
I. OBJECTIVES:
A. Content Standard
B. Performance Standard
C. Learning Competencies/
Objectives
Write the LC code for each.
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
4. Additional Materials from
Learning Resource (LR)
Portal
5.Other Learning Resources
IV. PROCEDURES:
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose
for the lesson
C. Presenting
examples/Instances of
the new lesson
D. Discussing new concepts
and practicing new skills
#1
TIBAG HIGH SCHOOL Grade Level 11
Teacher IMELDA M. REGINO Learning Area BREAD AND PASTRY
PRODUCTION
NOVEMBER 29,2023 – 7:05am- Quarter First
11:30am
A SEMI- DETAILED LESSON PLAN
The learners demonstrate an understanding of the core concepts and theories in
bread and pastry production
The learners independently demonstrate core competencies in preparing and
producing bakery products.
LO 1. Prepare pastry products.
1.4. Bake pastry products according to techniques and appropriate conditions, and
enterprise requirement and standards.
TLE_HEBP9- 12PP-IIa-g-4
At the end of the lesson, learners should be able to:
a. Discuss the safety measure in baking;
b. Demonstrate how to make a pie crust; and
c. Appreciate the importance of baking.
MAKING THE PIE CRUST (BUKO PIE)
p57-60
Bread and Pastry Learning Module
Bread and Pastry Production NCII
1. What are the basic ingredients in crust making?
2. What are the two classifications of a crust?
Show picture of a pie with different flavors using power point presentation
Unlocking of difficult words:
Crimp – to pinch together the edge of a piecrust using fingers or fork tines.
Crust – the outer part of loaf bread or pastry.
Dissolve – to mix a dry substance with liquid until it is liquefied.
Pre-heat – to heat oven to a desired temperature.
Explain the guidelines and safety precautions.
E. Discussing new concepts Demonstrate on how to make a pie crust.
and practicing new skills #2

F. Developing Mastery The group members will perform the procedures stated in the recipe following the
demonstration of the teacher. Criteria for rubrics will be discussed.

G. Finding practical Why do you think it's important to understand the basics of baking?
application of concepts and
skills in daily living

H. Making generalizations
and abstractions about the
lesson.
I. Evaluating Learning
What difficulties have you encountered with baking and what areas of improvement
do you wish to focus on?
Output in the practicum will be used as the evaluation.

J. Additional Activities for

application or remediation
I. REMARKS

II. REFLECTION

A. No. of learners who

earned 80% in the
evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial lesson
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 these works?
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:
IMELDA M. REGINO
Teacher II

Checked by:

JONATHAN PAUL L. BRIONES

Master Teacher I

Reviewed by:

EVANGELINE V. ESPIRITU
Head Teacher I

Noted:

JUVELYN L. ESTEBAN EdD

Principal IV