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    DLL BPP2

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    Francez Capuno Sahagun Esquivel
    1) The document outlines a daily lesson plan for a bread and pastry production class, covering objectives, content, learning resources, procedures, and reflection. 2) The lesson focuses on introducing baking tools and terms to students and having them practice using the tools and explaining their functions. 3) Assessment includes student presentations of tools, oral recitation, and rubrics evaluating students' understanding of tool functions.

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    © All Rights Reserved
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    DLL BPP2

    Uploaded by

    Francez Capuno Sahagun Esquivel
    162 views3 pages
    1) The document outlines a daily lesson plan for a bread and pastry production class, covering objectives, content, learning resources, procedures, and reflection. 2) The lesson focuses on introducing baking tools and terms to students and having them practice using the tools and explaining their functions. 3) Assessment includes student presentations of tools, oral recitation, and rubrics evaluating students' understanding of tool functions.

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    1) The document outlines a daily lesson plan for a bread and pastry production class, covering objectives, content, learning resources, procedures, and reflection. 2) The lesson focuses on introducing baking tools and terms to students and having them practice using the tools and explaining their functions. 3) Assessment includes student presentations of tools, oral recitation, and rubrics evaluating students' understanding of tool functions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    162 views3 pages

    DLL BPP2

    Uploaded by

    Francez Capuno Sahagun Esquivel
    1) The document outlines a daily lesson plan for a bread and pastry production class, covering objectives, content, learning resources, procedures, and reflection. 2) The lesson focuses on introducing baking tools and terms to students and having them practice using the tools and explaining their functions. 3) Assessment includes student presentations of tools, oral recitation, and rubrics evaluating students' understanding of tool functions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Grades 1 to 12 School Comillas High School Grade Level 11

    Teacher Francez S. Esquivel Learning Area Bread and pastry production


    DAILY LESSON LOG
    Teaching Dates and Time September 05 – 09-2022 Quarter 1st

    Day 1 Day 2 Day 3 Day 4

    I. OBJECTIVES

    A. Content Standards The learners demonstrate an understanding of the core concepts and theories in bread and pastry
    The learner demonstrates an understanding in performing mensuration and calculation in bread and pastry production.

    B. Performance Standards The learner independently performs mensuration and calculation based on job order specifications

    C. Learning Competencies/ Objectives LO 1. Prepare bakery products


    Write the LC code for each 1.1 select, measure and weigh required ingredients according to recipe or production requirements.
    TLE_HEBP9-12B-la-f-1

    Accurate measurement of ingredients.


    II. CONTENT Baking ingredients and its substitution

    III. LEARNING RESOURCES

    A. References
    1. Teacher’s Guide pages Curriculum guide
    2. Learner’s Materials pages
    3. Textbook pages Bread and pastry p. 7-16
    manual book
    4. Additional Materials from Learning
    Resource (LR) portal
    B. Other Learning Resources

    IV. PROCEDURES

    A. Reviewing previous lesson or What are the 5 core competencies of bread


    presenting the new lesson basic concepts and pastry production
    in bread and
    pastry.
    B. Establishing a purpose for the Ask thought Ask: what baking tools Do you know the importance Baking tools and their uses
    lesson provoking do you have at home of knowing the baking terms?
    question about use in measureing?
    the topic
    C. Presenting examples/instances of Power point The teacher will have a Using a PowerPoint the
    the new lesson presentation discuss using a power teacher will discuss the
    point presentation to concept of bread and pastry
    elaborate more about
    the topic production, the basic
    competencies of bread and

    pastry production, the


    importance of bread and
    pastry.

    D. Discussing new concepts and Presenting actual Define each term clearly Show the different tools and Actual presentation
    practicing new skills #1 tools to the learners equipment using PowerPoint
    presentation
    E. Discussing new concepts and Learners will able to The learners participate in oral The learners will explain the The learners will show
    practicing new skills #2 present each tools recitation function of each tool as and discuss the uses of
    shown on screen each tool.
    F. Developing mastery (leads to The learners will The learners will explain clearly What is the proper Learners will able to
    Formative Assessment 3) appreciate each tool the importance of knowing each perform the task based
    as presented baking term. on the evaluation.

    G. Finding practical applications of Comparison Share a sad story of an Cite instances of being Let the learners express their
    concepts and skills in daily living individual who field to unable to identify the function thoughts of failure to identify
    understand the baking terms. of tools correctly. the function of each tool.
    H. Making generalizations and Reflect on the Realized the value of knowing Generalization on the used Generalization on the
    abstractions about the lesson importance knowing each term in baking correctly. and function of each tool uses and function of
    each baking tool. each tool.
    I. Evaluating learning Self-reflection of the Oral recitation based on criteria Rubrics on the function of Rubrics on the function
    learners each tool. of each tool.
    J. Additional activities for application Individual activity Individual activity Oral recitation
    or remediation

    V. REMARKS

    VI. REFLECTION

    A. No. of learners who earned 80% in


    the evaluation
    B. No. of learners who require
    additional activities for remediation
    C. Did the remedial lessons work? No.
    of learners who have caught up with
    the lesson
    D. No. of learners who continue to
    require remediation
    E. Which of my teaching strategies
    worked well? Why did these work?
    F. What difficulties did I encounter
    which my principal or supervisor
    can help me solve?
    G. What innovation or localized
    materials did I use/discover which I
    wish to share with other teachers?

    Checked By: Noted By: Prepared By:


    R-JAY E. GUINTO DONNA B. EMATA FRANCEZ S. ESQUIVEL
    Head Teacher I OIC – School Head Teacher II

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