School EASTERN PORAC NATIONAL HIGH SCHOOL Grade Level 11

Teacher MICHAEL ALLAN G. AYSON Learning Area TVL BREAD AND PASTRTY PRODUCTION
DAILY LESSON LOG Teaching Dates and Time SEPT 4-8 2023 Quarter 1ST

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

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 support the learning
of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.

A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives
Write the LC code for each.
II. CONTENT
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
The learners independently demonstrate core competencies in bread and pastry production
LO1 Use appropriate equipment 1.1. Select, measure and weigh 1.1. Select, measure and weigh LO 2. Prepare a variety of bakery LO 2. Prepare a variety of bakery
according to required bakery required ingredients according to required ingredients according to products according to standard products according to standard
products and standard operating recipe or production requirements. recipe or production requirements. mixing procedures/ formulation/ mixing procedures/ formulation/
procedures recipes and desired recipes and desired characteristics
characteristics

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource
(LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
POWERPOINT PRESENTATION OF
THE DIFFERENT TOOLS AND
EQUIPMENTS USE IN BREAD AND
PASTRY PRODUCTION
Word of the day
what is the importance of bread and
pastry production?
Picture Analysis pictures of
different tools and equipment’s
and name identification
POWERPOINT PRESENTATION OF
THE DIFFERENT INGRIDIENTS IN
MAKING BREADS
Word of the day
Review of the past lesson
Picture Analysis pictures of
different ingredients use in bread
and pastry production
POWERPOINT PRESENTATION
OF THE DIFFERENT
MEASUREMENTS USE IN
BAKING AND INGREDIENT
SUBSTITION
Word of the day
Review of the past lesson
Picture of the measurements and
abbreviation use in bread and
pastry production
POWERPOINT PRESENTATION
OF THE DIFFERENT TYPES,
KINDS AND CLASSIFICATION
OF BAKERY PRODUCTS
Word of the day
Review of the past lesson
Pictures of the different kinds of
breads
POWERPOINT PRESENTATION
OF THE DIFFERENT TYPES,
KINDS AND CLASSIFICATION OF
BAKERY PRODUCTS
Word of the day
Review of the past lesson
Pictures of the different kinds of
breads

C. Presenting examples/Instances
of the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
(Leads to Formative Assessment
3)
What is the importance of the
different tools and equipment
use in bread and pastry
production?
1. What are the names of the
different tools and
equipment’s?
2. Where do we use these
tools and equipment’s?
Showing of the tool and equipment’s
and have the student identify if they
are tools or equipment
What is the importance of the
different ingredients use in bread
and pastry production?
1. What are the different
ingredients use in bread and
pastry production?
2. Where do we use these
ingredients?
.
Showing of the ingredients and have
the student identify if they are dry or
wet ingredients.
What is the importance of the Why do you think we have Why do you think we have different
different measurements and different kinds of breads? kinds of breads?
abbreviation in bread and pastry
production?
1. What are the different 1. What are the different 2. What are the different
measurements and types,kinds and types,kinds and
abbreviation use in bread classification of breads classification of breads
and pastry production?
2. How do you convert
measurements?
Having students answer the Having students identify what are Having students identify what are
different measurements and the differences of these breads? the differences of these breads?
abbreviations

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G. Finding practical application of Apply learning in real life situation Apply learning in real life situation Apply learning in real life situation Apply learning in real life situation Apply learning in real life situation
concepts and skills in daily living

H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
Why is it important that we use these
tools and equipment?
Performance task on identifying the
different tools and equipments.
Why is it important that we properly Why is it important that we Why do we have to know the Why do we have to know the
use these ingredients? properly use these difference of each types and kinds difference of each types and kinds
measurements? of breads? of breads?
Practical examination Practical examination Written examination Written examination

J. Additional activities for

application or remediation
V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ 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 when you meet them, you can ask them relevant questions.
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 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?
G. What innovation or localized The use of localized and contextualized scenarios/materials in integrating the lesson to the lesson and to other subject areas.
materials did I use/discover
which I wish to share with other
teachers?

Prepared by: Checked by: Noted by:

MICHAEL ALLAN G. AYSON LORDELYN F. YUSI ROSALINE M. TUBLE, Ph.D.

Teacher II Master Teacher I School Head

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