GRADE 12 School Balibago Primero Integrated School Grade Level 12

DAILY LESSON LOG Teacher Roselle D. Bognot Learning Area Bread and Pastry
Production

Teaching Dates and Time September 30 - October 4, 2024 Quarter 2

I. OBJECTIVES

Content Standard The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.

Performance Standard The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training
Regulation.

Learning Competency/Objectives LO 1. Prepare sponge and cakes

Write the LC code or each. 1.1 Select, measure and weigh
ingredients according to recipe
requirements, enterprise practices
and customer practices
At the end of the lesson, the students will be able to:

 Identify Culinary terms related to sponge and cakes;

 Recognize the main ingredients used for variety of sponge and cakes;
 Demonstrate how to measure ingredients.

TLE_HEBP9- 12TC-IIIa-f-7

II. CONTENT

References K to 12 Home Economics – K to 12 Home Economics – K to 12 Home Economics – K to 12 Home Economics –

Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production Bread and Pastry Production
(NC II) Curriculum Guide (Page (NC II) Curriculum Guide (NC II) Curriculum Guide (NC II) Curriculum Guide
7 of 16) (Page 7 of 16) (Page 7 of 16) (Page 7 of 16)

Teacher’s Guide pages

Learner’s Materials pages/ Materials

Textbook pages

Additional Materials from Learning

Resource (LR)portal

Other Learning Resource

PROCEDURES

Reviewing previous lesson or Presenting a new lesson by Review the previous lesson by (Practicum day) Review the entire week's
presenting the new lesson having a slide show about asking questions about lessons.
Perform the proper way of
culinary terms related to culinary terms related to
measuring ingredients.
sponge and cakes. sponge and cakes.

Establishing a purpose for the lesson A game called Guess the Group activity Formative assessment.
Gibberish. (Quiz/activity)
(Make a list of the ingredients
Instruction: Read the random you're familiar with when A long quiz covering the
word that will appear on your baking a variety of sponge entire week's lesson.
screen. Speak aloud until you cakes..) Correcting and recording.
guest the right phrase based
on the given words.

Presenting examples/Instances of Present examples of culinary Present examples of ingredients

the new lesson terms related to sponge and used in making variety of sponge
cakes. cakes.

Discussing new concepts and The students will deliver a

practicing new skills # 1 presentation on the topic.

(Main ingredients used for

variety of sponge and cakes.)
Discussing new concepts and Discuss the meaning of Adding information about the
practicing new skills # 2 culinary terms related to lesson.
sponge and cakes. (Main ingredients used for
variety of sponge and cakes.)

Developing mastery Recitation about the lesson. Recitation about the lesson.
(Culinary terms related to
(Main ingredients used for
 sponge and cakes) variety of sponge and cakes.)

Finding practical application of What culinary terms related to Are the main ingredients for
concepts and skills in daily living sponge cakes you are using at baking sponge cakes readily
home and school when you available in your home? What
are cooking and baking? ingredients are these?

Making generalizations and Why do we need to use What are the main ingredients
abstractions about the lesson culinary terminology? used in baking a variety of sponge
What is the advantage of using cakes?
culinary terms when baking?

Evaluating learning A short quiz about culinary A short quiz about the lesson. Evaluating Learner's
terms related to sponge and (Main ingredients used for performance using a rubric.
cakes. variety of sponge and cakes.)

Additional activities for application

or remediation

III. REMARKS _______ Lesson carried. Move _______ Lesson carried. Move _______ Lesson carried. _______ Lesson carried.
on to the next competency. on to the next competency. Move on to the next Move on to the next
competency. competency.
_______ Lesson not carried. _______ Lesson not carried.
_______ Lesson not carried. _______ Lesson not carried.

IV. REFLECTION

No. of learners who earned 80% in 12 - Ramsay_____ 12 - Ramsay_____ 12 - Ramsay_____ 12 - Ramsay_____

the evaluation
12- Hilton_____ 12- Hilton_____ 12- Hilton_____ 12- Hilton_____

No. of learners who require 12 - Ramsay_____ 12 - Ramsay_____ 12 - Ramsay_____ 12 - Ramsay_____

additional activities for remediation
12- Hilton_____ 12- Hilton_____ 12- Hilton_____ 12- Hilton_____
who scored below 80%

Did the remedial lessons work? No. Yes______ No______ Yes______ No______ Yes______ No______ Yes______ No______
12-Ramsay_____ 12-Ramsay_____ 12-Ramsay_____ 12-Ramsay_____
 of learners who have caught up with 12-Hilton_____ 12-Hilton_____ 12-Hilton_____ 12-Hilton_____
the lesson

No. of learners who continue to 12 - Ramsay_____ 12 - Ramsay_____ 12 - Ramsay_____ 12 - Ramsay_____

require remediation
12- Hilton_____ 12- Hilton_____ 12- Hilton_____ 12- Hilton_____

Which of my teaching strategies

worked well? Why did these work?

What difficulties did I encounter _____ Bullying among _____ Bullying among pupils _____ Bullying among pupils _____ Bullying among pupils
which my principal or supervisor can pupils
_____ Pupil's behavior _____ Pupil's behavior _____ Pupil's behavior
help me solve?
_____ Pupil's behavior
_____ Colorful IM _____ Colorful IM _____ Colorful IM
_____ Colorful IM

What innovation or localized _____ Contextualized/ _____ Contextualized/ _____ Contextualized/ _____ Contextualized/
materials did I use/discover which I Localized/ Indigenized IM Localized/ Indigenized IM Localized/ Indigenized IM Localized/ Indigenized IM
wish to share with other teachers?
_____ Localized Videos _____ Localized Videos _____ Localized Videos _____ Localized Videos

_____ Recycled materials to be _____ Recycled materials to _____ Recycled materials to _____ Recycled materials to
used as IM be used as IM be used as IM be used as IM

_____ Local Speech _____ Local Speech _____ Local Speech _____ Local Speech
Competition Competition Competition Competition

PREPARED BY: CHECKED BY: NOTED BY:

Roselle D. Bognot MARY ANNE Y. CANLAS JOHANNA MARIE T. DE JESUS EdD

Teacher I Head Teacher 1 OIC-School Head/PSDS