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    DLL-BPP 2022-2023 Q3

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    Joa Kristel Pingal
    The document outlines a daily lesson plan for a Bread and Pastry Production class. The lesson focuses on identifying appropriate fillings for different types of cakes. The objectives are for students to understand core concepts of preparing and presenting gateaux, tortes, and cakes. Students will demonstrate competency in preparing, presenting, and decorating cakes with suitable icings and fillings according to standard recipes and enterprise standards. The learning resources include textbooks, videos, and online sources. The procedures include reviewing baking basics, identifying common cake fillings, explaining how fillings complement flavors, and demonstrating tools and techniques for assembling filled layer cakes.

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    Download as DOCX, PDF, TXT or read online from Scribd

    DLL-BPP 2022-2023 Q3

    Uploaded by

    Joa Kristel Pingal
    661 views2 pages
    The document outlines a daily lesson plan for a Bread and Pastry Production class. The lesson focuses on identifying appropriate fillings for different types of cakes. The objectives are for students to understand core concepts of preparing and presenting gateaux, tortes, and cakes. Students will demonstrate competency in preparing, presenting, and decorating cakes with suitable icings and fillings according to standard recipes and enterprise standards. The learning resources include textbooks, videos, and online sources. The procedures include reviewing baking basics, identifying common cake fillings, explaining how fillings complement flavors, and demonstrating tools and techniques for assembling filled layer cakes.

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    daily lesson log

    Original Title

    DLL-BPP 2022-2023 Q3-

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    The document outlines a daily lesson plan for a Bread and Pastry Production class. The lesson focuses on identifying appropriate fillings for different types of cakes. The objectives are for students to understand core concepts of preparing and presenting gateaux, tortes, and cakes. Students will demonstrate competency in preparing, presenting, and decorating cakes with suitable icings and fillings according to standard recipes and enterprise standards. The learning resources include textbooks, videos, and online sources. The procedures include reviewing baking basics, identifying common cake fillings, explaining how fillings complement flavors, and demonstrating tools and techniques for assembling filled layer cakes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    661 views2 pages

    DLL-BPP 2022-2023 Q3

    Uploaded by

    Joa Kristel Pingal
    The document outlines a daily lesson plan for a Bread and Pastry Production class. The lesson focuses on identifying appropriate fillings for different types of cakes. The objectives are for students to understand core concepts of preparing and presenting gateaux, tortes, and cakes. Students will demonstrate competency in preparing, presenting, and decorating cakes with suitable icings and fillings according to standard recipes and enterprise standards. The learning resources include textbooks, videos, and online sources. The procedures include reviewing baking basics, identifying common cake fillings, explaining how fillings complement flavors, and demonstrating tools and techniques for assembling filled layer cakes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 2

    School: GNSHI Grade Level: 11

    Teacher: Joa Kristel P. Pareja Learning Area: Bread and Pastry Production
    Time Allotment: 1 hour Quarter: 3rd
    DAILY LESSON LOG
    I. OBJECTIVES Monday Tuesday Wednesday Thursday Friday
    A. Content Standards The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes, and cakes
    B. Performance Standards The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
    C. Learning Competencies Decorate sponges and cakes Use suitable icings and Proper execution of the Proper execution of the Proper execution of the
    suited to decorations different process involved in different process involved in different process involved in
    decorating cakes baking baking
    the product and occasion and according to standard recipes
    in and/or
    accordance with standard enterprise standards and
    recipes and customer
    enterprise practices preferences

    I. CONTENT IDENTIFICATION OF FILLINGS APPROPRIATE IN A SPECIFIC CAKES


    II. LEARNING
    RESOURCES Bread & Pastry Production Manual/ Self Learning Module/youtube.com

    A. References
    1. Teacher’s Guide Pages Bread & Pastry Production Bread & Pastry Production Bread & Pastry Production Bread & Pastry Production Bread & Pastry Production
    (PPT) and Video (PPT) and Video Presentation (PPT) and Video (PPT) and Video Presentation (PPT) and Video Presentation
    Presentation Presentation
    2. Learner’s Materials pages
    3. Textbook pages Bread & Pastry Production Bread & Pastry Production Bread & Pastry Production Bread & Pastry Production Bread & Pastry Production
    page 165-174 page 165-174 page 165-174 page 165-174 page 165-174
    4. Additional Materials from
    Learning Resources Portal Youtube.com/Google.com
    B. Other Learning Resources Youtube.com/Google.com
    IV. PROCEDURES
    A. Reviewing previous lesson Review learners the basic Ask learners to give at least 3 Present to the learners the Present to the learners the Let the learners Identify the
    or presenting the new steps in baking types of fillings & coatings types of fillings for cakes Procedure in assembling cake types of fillings
    lesson. for cakes for filling
    B. Purpose of the Lesson To understand why should To know the uses of fillings Explain why we should To know how to store cakes Identify the different
    we put fillings for cakes for cakes consider the flavor of the with fillings ingredients and uses of fillings
    cake and filling that can be
    used
    C. Presenting (Motivation) (Motivation) Presenting the different (Motivation) Arranging the steps in the
    examples/instances of the Video Presentati on of Video Presentation in Filling tools that can be used in Brainstorming proper sequence of assembling
    new lesson. Assembling slice or cake cake layers assembling and filling cake a layer cake
    layers
    D. Discussing new concepts Discussion of the lesson and Discussion of the lesson and Video Presentation Video Presentation Video Presentation
    and practicing new skills. presentation of tangible presentation of tangible
    examples, with video examples, with video
    presentation presentation
    E. Developing mastery
    F. Finding practical
    applications of concepts and Give real life questions, and examples.
    skills in daily living.
    G. Making generalizations and Let the students formulate Let the students formulate Let the students formulate Let the students formulate Let the students formulate
    abstractions about the generalization about the topic generalization about the topic generalization about the generalization about the topic generalization about the topic
    lesson. topic
    H. Evaluate learning Ask stimulating questions on Ask stimulating questions on Let the learners answer a Hands-on/Actual Hands-on/Actual
    learners learners short quiz. demonstration demonstration
    I. Additional activities for Advance research on the Make a research about the Advance research on icing
    application or remediation. meaning of icing different types of icing ingredients
    V. REMARKS:

    VI. REFLECTIONS:

    Prepared by: Checked by: Noted:


    JOA KRISTEL P. PAREJA NANETTE B. BONOSTRO ELIZA B. ESCABAL
    Teacher II Head Teacher III SHS Principal III

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