GRADE 1 to School Grade
Salud Cagas Tech
12 Level/ 12
& Voc. High School
DAILY Section
LESSON LOG Teacher MAESHELLANE D. Learnin TVL-Bread and
g Area Pastry
DEPIO Production
Teachin Quarter
g Dates August 6, 2025
FIRST
and 9:45-11:45
Time
At the end of the lesson, you should be able to:
1. Recognize the importance of following standard procedures in packaging
pastry products.
I. OBJECTIVES
2. Practice correct and safe packaging procedures for pastry products including
appropriate labeling.
3. Exhibit care and responsibility in handling food and packaging materials..
The learner demonstrates understanding of the basic concept and underlying
B. Content Standard
theories in preparing and producing pastry products
C. Performance Standard The learner demonstrate competencies in preparing and producing pastry products
D. Learning LESSON 1: PREPARE AND PRODUCE PASTRY PRODUCTS (PP)
Competency/Objectives LO 3. Store pastry products
Write the LC code for each. TLE_HEBP9-12PP-IIj-6
II. CONTENT Standards and procedures in packaging pastry product
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials
pages
3. Textbook pages
Bread and Pastry Production NC II Learner’s Module
Multimedia: “Steps in Food Packaging” (video/slide)
4. Additional Materials
Real or printed samples of pastries and packaging
from Learning
Gloves, wrapping materials, food-safe containers
Resource (LR)portal
Blank labels and colored pens
Rubric and checklist for evaluation
B. Other Learning
Resource
IV. PROCEDURE
S
A. Reviewing previous Recap: "Why do we store pastries properly?"
lesson or presenting the Ask:
new lesson “What problems arise if we skip hygienic packaging?”
Introduce a real-world problem:
B. Establishing a purpose for “You bought a pastry from a store. It was delicious—but it arrived smushed and unsealed.
the lesson Would you buy it again?”
Tie to the topic: "Let’s learn how to package pastries safely and attractively!"
Show contrasting examples:
C. Presenting 1 well-packaged pastry
1 poorly packaged pastry
examples/Instances of Have students identify:
the new lesson “Which is better and why?”
“What standards were followed in the first one?”
Lecture & Discussion:
Explain the standard packaging steps:
1. Cool before packaging
D. Discussing new concepts
2. Sanitize work area
and practicing new skills
#1 3. Use gloves/tongs
4. Choose packaging based on pastry type
5. Apply a complete label
Emphasize safety, hygiene, and consumer trust
Peer Analysis Activity:
E. Discussing new concepts
and practicing new skills In pairs, analyze sample packaging photos using a checklist
#2 Decide: “Does this follow proper procedure? What’s missing?”
Group Packaging Challenge:
Each group receives:
F. Developing mastery o A mock pastry (real or printed)
(leads to Formative o Packaging options (wrap, box, label materials)
Assessment 3) Follow the correct procedure to pack and label
Present to the class and explain their choices
Class gives peer feedback
G. Finding practical Ask:
“If you sell pastries at a local market or online, how will you ensure your packaging is safe and
application of concepts appealing?”
and skills in daily living Let students share personal packaging ideas (especially recycled or native materials).
H. Making generalizations Let students complete this sentence:
“Following the correct packaging standards ensures that my pastry is ________, ________, and
and abstractions about ________.”
the lesson Write completed answers on the board.
Written Quiz (5 items):
1. Why must pastries be cooled before packaging?
2. What tool should be used when handling pastries during packaging?
3. List three things that must appear on a food label.
4. How does packaging affect product shelf-life?
5. What could happen if food packaging procedures are not followed?
I. Evaluating learning Performance Task:
Group packaging task assessed by a rubric:
o Clean handling (1 pt)
o Appropriate packaging (1 pt)
o Complete label (1 pt)
o Presentation/explanation (2 pts)
J. Additional activities for
application or
remediation
K. CSE Integration
V. REMARKS
VI. REFLECTION
L. No. of learners who
earned 80% in the
evaluation
M. No. of learners who require
additional activities for
remediation who scored below
80%
N. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
O. No. of learners who continue to
require remediation
P. Which of my teaching
strategies worked well?
Why did these work?
Q. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
R. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?
Prepared by: Checked & Noted by:
MAESHELLANE D. DEPIO ELIZABETH C.
AGBAY
Subject Teacher School Principal II
