Department of Educati

Region IV-A CALABARZON

Division of Cavite Province
District of Tagaytay
Tagaytay City National High S
SENIOR HIGH SCHOOL
School Tagaytay City National High School
Teacher Mrs. Rebecca B. De Castro
GRADES 1 to 12 DAILY LESSON LOG
Teaching Dates and Time NOV. 25-29, 2019
dsd

Session 1
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must
Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find sign

A. Content Standards The learner demonstrates understanding of the core concept

and underlying theories in prepering and presenting gateaux,
tortes and cakes.
B. Performance Standards The learner demonstrate competencies in preparing and
presenting gateax, tortes and cakes.
C. Learning Competencies / Objectives
Write the LC code for each TLE_HEBP9-12TC-llla-f-7
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tac
II. Content Chiffon cake with boiled icing or fondant icing and Chocolate
cake

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensu

A. References Bread and Pastry Production Manual

1. Teacher’s Guide pages 161-164

2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR) portal

B. Other Learning Resources

IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided
to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation

A. Reviewing previous lesson or

presenting the new lesson
Class recalls the step by step procedure in baking Cake ROLL (Swiss
Roll)

Students will be asked to prepare all the ingredients

B. Establishing a purpose for the lesson
needed in baking Chiffon Cake

Session 1

C. Presenting examples/ instances of the new

lesson
C. Presenting examples/ instances of the new
lesson

D. Discussing new concepts and practicing new

skills #1

Session 1

F. Developing mastery
(Leads to Formative Assessment 3) Baking Chiffon Cake

G. Finding practical applications of concepts and skills

in daily living Form a group of four. Two groups will bake chiffon cake and the other
two will bake chocolate cake Divide the work among yourselves as
you follow the recipe given. After the activity, Accomplish the scoring
Rubrics checklist.

H. Making generalizations and abstractions about the

lesson
Accomplished Standard Score Sheet for Chiffon Cake
and Chocolate Cake

I. Evaluating learning
Checking the accomplished standard score sheet for
chiffon cakes and chocolate cake
J. Additional activities for application or remediation

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask
A. No.of learners who earned 80% on the formative assessment

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
Session 1
remediation
E. Which of my teaching strategiesworked 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?

For improvement, enhancement and/or clarification of any DepEd material used, kindly submit feedback to bld.tld@deped.gov.ph
 Department of Education
Region IV-A CALABARZON
Division of Cavite Province
District of Tagaytay
Tagaytay City National High School
SENIOR HIGH SCHOOL
Tagaytay City National High School 12
Mrs. Rebecca B. De Castro Bread and Pastry

NOV. 25-29, 2019 2nd

Session 2 Session 3
e 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 a
rt the learning of content and competencies and enable children to find significance a n d j o y inlearning the lessons. Weekly objectives shall be derived from the curriculum guides.

The learner demonstrates understanding of the core concept and underlying The learner demonstrates understanding of the core concept and underlying theories in
theories in prepering and presenting gateaux, tortes and cakes. prepering and presenting gateaux, tortes and cakes.

The learner demonstrate competencies in preparing and presenting

gateax, tortes and cakes. The learner demonstrate competencies in preparing and
presenting gateax, tortes and cakes.

TLE_HEBP9-12TC-llla-f-7 TLE_HEBP9-12TC-llla-f-7
ject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
Prepare and select fillings in accordance with required consistency and
appropriate flavors.
Baking Cake Butter

es of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.

Bread and Pastry Production Manual

Bread and Pastry Production Manual

165- 168 157- 158

he 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 wit
arning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

Class recalls the step by step procedure of Baking Cake Butter

Chiffon Cake and Chocolate Cake

Students will watch a video presenting diffeent

Enhance skills in baking by performing cake butter
cake fillings

Session 2 Session 3
Students will be asked on their observation about
the video

Baking Cake Butter

 Students will be asked on their observation about
the video

Baking Cake Butter

Discussion on the Types of Fillings

Baking Cake Butter

Session 2 Session 3

Baking Cake Butter

Individual demonstration in identifiying the

different fillings
Form a group of five. Divide the work among yourselves as you follow the
recipe given. After the activity, Accomplish the scoring Rubrics checklist.

Students will be asked how much amount of

fillings each cake has
Accomplished Standard Score Sheet Butter Cake

Self- Check 3.2.1 Baking Cake Butter

as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
s can provide for you so when you meet them, you can ask them relevant questions.

Session 2 Session 3
 12
Bread and Pastry

2nd

Session 4
ties may be done for developing content knowledge and competencies. These are assessed using
d from the curriculum guides.

The learner demonstrates understanding of the core concept

and underlying theories in prepering and presenting gateaux,
tortes and cakes.

The learner demonstrate competencies in preparing and

presenting gateax, tortes and cakes.

TLE_HEBP9-12TC-llla-f-7

Baking Cake Roll (Swiss Roll)

er-based materials. Hands-on learning promotes concept development.

Bread and Pastry Production Manual

159- 160

ative assessment activities. Sustain learning systematically by providing students with multiple ways
t for each step.

Baking Cake Roll (Swiss Roll)

Enhance skills in baking by preparing a cake roll or

Swiss roll

Session 4

Baking Cake Roll (Swiss Roll)

 Baking Cake Roll (Swiss Roll)

Baking Cake Roll (Swiss Roll)

Session 4

Baking Cake Roll (Swiss Roll)

Form a group of five. Divide the work among yourselves as you follow the recipe
given. After the activity, Accomplish the scoring Rubrics checklist.

Accomplished Standard Score Sheet Butter Cake

Baking Cake Roll (Swiss Roll)

udents learn?

Session 4