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Department of Education Division of Cabanatuan City

This document contains a daily lesson log from Camp Tinio National High School for their Bread and Pastry Production class. The log outlines the objectives, content, learning resources, and procedures for lessons covering gateaux, tortes, and cakes from June 12-16. Key points covered include the definitions and tools used in baking, accurate ingredient measurement, basic baking steps, common cake problems and solutions, and mixing methods for cakes. Student assessments included identifying cake issues and reporting mixing methods. The teacher reflected on teaching strategies, difficulties encountered, and potential innovations to share.

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Mariel San Pedro
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© © All Rights Reserved
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Download as DOCX, PDF, TXT or read online on Scribd
84 views

Department of Education Division of Cabanatuan City

This document contains a daily lesson log from Camp Tinio National High School for their Bread and Pastry Production class. The log outlines the objectives, content, learning resources, and procedures for lessons covering gateaux, tortes, and cakes from June 12-16. Key points covered include the definitions and tools used in baking, accurate ingredient measurement, basic baking steps, common cake problems and solutions, and mixing methods for cakes. Student assessments included identifying cake issues and reporting mixing methods. The teacher reflected on teaching strategies, difficulties encountered, and potential innovations to share.

Uploaded by

Mariel San Pedro
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Department of Education

Division of Cabanatuan City

GRADES 1 TO 12 School CAMP TINIO NATIONAL HIGH SCHOOL Grade Level GRADE 12 – ARROYO
DAILY LESSON Teacher MARIEL S.P REYES Learning Area BREAD AND PASTRY PRODUCTION
LOG Teaching Dates and Time JUNE 12-16 Quarter FIRST

Monday (June 12, 2017; 9:20 Tuesday (June 13, 2017; 9:20- Wednesday Thursday Friday
– 11:20) 11:20)
I. Objectives
A. Content Standards The learner demonstrate
understanding of the core
concept and underlying
theories in preparing and
No classes (Independence Day)

presenting gateaux, tortes


and cakes
B. Performance Standards The learner demonstrate
competencies in preparing
and presenting gateaux,
tortes and cakes.
C. Learning LO 1. Prepare sponge and cake
Competence/Objectives (Write TLE_HEBP11TC
the LC code for each)
II. CONTENT Prepare and present gateaux,
tortes and cakes
III. LEARNING RESOURCES
A. References Bread and Pastry Production
module
1. Teacher’s Guide
Pages
2. Learner’s Material Pages 127-163
Pages
3. Textbook Pages Not applicable
4. Additional Materials PowerPoint Presentation
from Learning
Resource (LR) Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson Remind the students of our
of presenting new lesson classroom policies.
B. Establishing a Purpose for Ask different baked products they
the Lesson have tasted and seen in any bake
shop.
C. Presenting Discuss the five core
examples/instances of the competencies in Bread and
new lesson Pastry Production NC II:

1. Prepare and produce bakery


products
2. Prepare and produce pastry
products
3. Prepare and produce gateaux,
tortes, and cakes
4. Prepare and display petit fours
5. Present other types of desserts
D. Discussing new concepts Discuss the definition of terms
and practicing new skills #1 used in baking as well as the
different baking tools and
equipment.
E. Discussing new #2 Discuss how to measure the
ingredients accurately to get
standard products and efficient
use of materials.
F. Developing mastery (leads What are the basic steps in
to formative assessment 3) baking?
G. Finding practical In a one half sheet of paper,
application of concepts and identify the common cake
skills in daily living problems and its causes. (15
mins)
H. Making generalizations and What are the baking guidelines
abstractions about the lesson
Give the most important baking
ingredients.
I. Evaluating learning Report the mixing methods used .
for cakes by group. (15 mins) .
J. Additional activities for What are the mixing methods
application or remediation used for cakes?
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities or
remediation
C. Did the remedial work? No
of learners who have caught
up with the lesson
D. No. of learners who
continue with the remediation.
E. Which of my teaching
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
and my supervisor can help
me?
G. What innovation or
localized materials did I
use/discover which I wish to
share?
Mariel S.P Reyes Sonia B. Santiago Bien R. Montevirgen Mary Jane Pascual-Santos, Ph.D
Subject Teacher MT 1, Coordinator – TLE Head Teacher III, TLE Principal III, CTNHS

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