DAILY LESSON LOG School
Teacher
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/
Objectives
Write the LC code for each.
I. CONTENT
II. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
B. Other Learning Resource
KAUSWAGAN HIGH SCHOOL Grade Level Grade 12
IRENE A. PALUMAR Learning Area ELECTIVE 1
Teaching Date and Time June 03, 2019 – Junes 06,2019 1:00 – 2:00 PM Quarter FIRST; FIRST SEMESTER
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons, exercises,
and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment Strategies. Valuing objectives support the learning of
content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides
Demonstrate an understanding the Demonstrate an understanding the Demonstrate an understanding
core concepts and theories in core concepts and theories in bread HOLIDAY the core concepts and theories in
bread and pastry production and pastry production bread and pastry production
EID’L FITR
Independently demonstrate core Independently demonstrate core Independently demonstrate core
competencies in preparing and competencies in preparing and competencies in preparing and
producing bakery products producing bakery products producing bakery products
1. Prepare bakery products REMEDIAL
1.1 Select, measure and weigh required ingredients according to recipe or production requirements INSTRUCTION
1.2 Prepare a variety of bakery products according to standard mixing procedures/formulation/recipes and desired product characteristics
1.3 Use appropriate equipment according to required bakery products and standard operating procedures
1.4 Bake bakery products according to techniques and appropriate conditions
1.5 Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications
TLE_HEBP9-12PB-la-f-1
Types, kinds of bakery products, accurate measurements of ingredients ,mixing procedures, baking techniques
Pages 2-6 Pages 7-10 Pages 11-16
 III. PROCEDURES
A. Reviewing previous lesson or
presenting the new
lesson/Establishing a purpose for
the lesson (Preparation)
B. Presenting examples/
Instances of the new lesson/
Discussing new concepts
(Presentation)
C. Practicing new skill/Developing
mastery(leads to Formative
Assessment)/ Finding practical
application of concepts and skills
in daily living(Practice)
D. Making generalizations and
abstractions about the lesson
E. Evaluating learning
IV. REMARKS
IV. REFLECTION
(can be done weekly)
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
Introduce about the course bread Pre – assessment how they already
and pastry production, content and know about bread and pastry
objectives. production.
Discuss the Baking Terminologies Conduct a discussion about the Conduct a discussion about Major
that come across the process Techniques in measuring and Ingredients in Baking
weighing ingredients used in baking.
Let the students determine the Let the students demonstrate in Group Activity: Let the students
baking terminologies as definition class on the proper way of do the activity entitled Have a
given. measuring ingredients for brownies testing exercise”
Activity 1.1.1
Activity 1.1.2
What have you learned about the Let the students answer the guide Based on the activity identify the
activity? questions about the activity. ingredients used for each item.
Write the answer in the notebook.
Output on the fill out the outline will Oral questioning Output on the activity will be
be the evaluation evaluation.