GRADE 11 School
Teacher Jennifer R. Ferrer
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials
3. Textbook’s pages
4. Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
Tuliao National High School Grade Level
Learning Area BREAD AND PASTRY
PRODUCTION
Teaching Dates and Time Week 2; NOV.13-17, 2017 Quarter
Monday Tuesday Wednesday Thursday Friday (7:00-9:00)
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production.
The learners independently demonstrate core competencies in preparing and producing bakery products.
1. Identify the major 1. Identify the different 1. Identify the types
ingredients in baking. substitution of baking and kinds of
2. Discuss the types and ingredients. bakery products.
kinds of the major 2. Describe the 2. Explain the
ingredients in baking. substitution of baking differences
3. Describe the major ingredients. between Pastry
ingredients in baking. 3. Explain the importance Products and
of the substitution. Bakery Products
3. Describe the
different bakery
TLE_HEBP9-12PB-Ia-f-1 products.
TLE_HEBP9-12PB-Ia-f-1 TLE_HEBP9-12PB-Ia-f-1
Baking ingredients and Baking ingredients and Types, Kinds and
its substitution its substitution Classifications of Bakery
Products.
Bread and Pastry Manual Bread and Pastry Manual Bread and Pastry Manual
pp. 9 pp. 9 pp. 25-28
Leonora D. Basbas, Bread Leonora D. Basbas, Bread
and Pastry Production and Pastry Production
Volume I pp. 9-10 Volume I pp. 9-10
Powerpoint Presentation Powerpoint Presentation
Powerpoint Presentation
Continuation… Asking questions about Ask the students to go in
the major ingredients in front and give a recap on
baking. the activities/discussion

B. Establishing a purpose for the Presenting the lesson
lesson objectives
C. Presenting examples/instances Presenting different
of the new lesson ingredients and ask the
students if it can be used
as substitute ingredients.
D. Discussing new concepts and Discuss the different
practicing new skills #1 ingredients that can be
substituted in baking.
that was tackled from the
previous session.
Presenting the lesson
objectives.
Venn Diagram Chart:
Using a Venn diagram,
write the differences
Bakery products and
Pastry Products.
Picture presentation:
Presenting a pictures and
identify if it is a Bakery
products or a Pastry
product.
Discussion on the types
and kinds of bakery
products.

E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (Leads to
Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions to the lesson
I. Evaluating learning
J. Additional activities for
application and remediation
Discuss the types and
kinds of the major baking
ingredients.
Concept mapping
Do you know that like
baking we too need to
have substitution in life to
make us become
successful or attain our
goal? Cite examples.
How will you going to do if
one ingredients is not
available?
Short quiz
Feed Back
Discuss the accurate
measurement of the
ingredients that can be
substituted in baking
Group Activity:
List down 5 ingredients
you know that can be used
as substitute in baking.
We need to substitute for
us to have an option in life.
Cite examples
What are the different
ingredients that can be
used as substitute in
baking
Oral assessment
Feed Back
V. REMARKS PANGASINAN DAY GAD TRAINING
VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored below 80%
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?

Prepared by: Approved by:

JENNIFER R. FERRER MIRIAM B. IDOS

Subject Teacher Principal