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BPP Daily Lesson Lo11

This document is a daily lesson log from a teacher of a Bread and Pastry Production class. The log outlines the objectives to demonstrate understanding of core concepts and competencies in bread and pastry production. It details the content on baking techniques, conditions, and enterprise standards. The procedures engage students to classify bakery products and complete a table on techniques and conditions. A reflection evaluates student performance and identifies strategies for improvement.

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Audie Nocedo Montecastro
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357 views1 page

BPP Daily Lesson Lo11

This document is a daily lesson log from a teacher of a Bread and Pastry Production class. The log outlines the objectives to demonstrate understanding of core concepts and competencies in bread and pastry production. It details the content on baking techniques, conditions, and enterprise standards. The procedures engage students to classify bakery products and complete a table on techniques and conditions. A reflection evaluates student performance and identifies strategies for improvement.

Uploaded by

Audie Nocedo Montecastro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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BPP DAILY LESSON LOG

School: Malabog National High School Grade Level: 11 – TVL (HE)


Teacher: Audie N. Montecastro Time:
Teaching Date:

Day:
I. OBJECTIVES
The learners demonstrate an understanding of the core
A. Content Standards concepts and theories in bread and pastry production
The learners independently demonstrate core
B. Performance Standards competencies in bread and pastry production as
prescribed in TESDA Training Regulation
C. Learning Competencies/ Objectives (LC code)  Bake bakery products according to techniques and
appropriate conditions.
II. CONTENT BAKING TECHNIQUES, APPROPRIATE CONDITIONS AND
ENTERPRISE REQUIREMENTS AND STANDARDS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages p. 25 – 29
3. 3. Textbook pages
4. 4. Additional Materials from Learning Resource Bread and Pastry Production – TVL Manual, 1ST ed 2016
(LR) portal
IV. PROCEDURES
A. Elicit Recall the previous lesson and check assignment
B. Engage Using pictures of bakery products, allow students to
classify them based on techniques, appropriate
conditions and enterprise requirements.
C. Explore Let the students to perform the activity by group by
completing the table.
D. Explain What are some baking techniques? What suitable
conditions does bakery products require? What
enterprise requirements should be satisfied?
E. Elaborate Further discussion on the topic.
F. Evaluate Group presentation
G. Extend What temperature ranges does bakery products require?
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation
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
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?

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