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 4, 2025
FIRST
and 9:45-11:45
Time

At the end of the lesson, you should be able to:

1. Explain why proper packaging is essential in food handling and selling.
2. Demonstrate the correct steps in packaging a pastry product, ensuring
I. OBJECTIVES
cleanliness, labeling, and presentation.
3. Show responsibility and care for product safety and consumer satisfaction
during packaging.
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
 Actual pastry products or product cards
4. Additional Materials
 Packaging materials: cling wrap, containers, foil, paper bags
from Learning
 Labels, pens, stickers
Resource (LR)portal
 Poster: “Steps in Proper Packaging”
 Video clip: “How to Package Pastries for Sale”
B. Other Learning
Resource
IV. PROCEDURE
S
A. Reviewing previous Ask:
lesson or presenting the “What packaging materials have we used for pastries before?”
new lesson “Why is it important to choose the right material?”
Ask:
B. Establishing a purpose for “Imagine your cupcakes were delicious, but your customers complained about how they were
the lesson packed. How could this affect your business?”
Connect to today’s topic: “Let’s learn the right way to package pastries like a pro!”
C. Presenting Show samples of well-packaged and poorly packaged pastry products.
Ask:
examples/Instances of “What’s wrong with this one?”
the new lesson “What’s right about the other?”
Mini-Lecture:
 Explain each packaging standard:
o Product must be completely cooled
D. Discussing new concepts o Hands and surfaces must be clean
and practicing new skills
#1
o Use gloves or food tongs
o Choose packaging based on shape and moisture level of
product
o Apply complete label (product name, date, shelf life)
E. Discussing new concepts Video Viewing:
and practicing new skills Watch a 2–3 min video: “Step-by-Step Packaging for Pastries”
 Discuss:
#2  What did they do right?
 What should not be done?
Hands-On Demo:
 Teacher demonstrates correct packaging procedure using a cupcake
F. Developing mastery  Then students work in pairs to:
(leads to Formative
o Package a given pastry card or actual item
Assessment 3)
o Follow all hygiene steps
o Apply label
G. Finding practical Ask:
application of concepts “How will proper packaging help you in a future baking business?”
and skills in daily living “What can you reuse at home for packaging that still meets standards?”

H. Making generalizations Have students complete this sentence:

“Following proper packaging standards keeps the product ___________, ___________, and
and abstractions about ___________.”
the lesson Summarize key points on the board.
✔ Written Quiz (5 items):
1. What is the first thing to do before packaging pastries?
2. Why must pastries be cooled before packaging?
3. Name two things that must be on a product label.
4. Give one example of unhygienic packaging behavior.
5. What kind of packaging is best for soft, moist pastries?
✔ Performance Task:
I. Evaluating learning
 Students perform packaging of one item
 Graded on:
o Sanitation (2 pts)
o Packaging choice (1 pt)
o Neatness and sealing (1 pt)
o Correct label (1 pt)
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