School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time June 11-15, 2018 Quarter 1 – 1ST SEM
 Date: June 13, 2018 Session 1 Date: June 15, 2018 Session 2, 3, 4
I. OBJECTIVES
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
A. Content Standards
The learners independently demonstrate core competencies in bread and pastry production as prescribed in the TESDA Training Regulation
B. Performance Standards
1. Explain core concepts in bread and pastry production NO CLASSES- Eid’l Fitr
C. Learning Competencies/ Objectives 2. Discuss the relevance of the course
(Code) 3. Explore opportunities in bread and pastry production

II. CONTENT
Introduction 1. Basic concepts in bread and pastry production

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages Bread and Pastry Production Manual

2. Learner’s Materials pages

3. Additional Materials from Leaning
Resource (LR) portal
B. Other Learning Resources chalk and board / tv / laptop (powerpoint presentation)

IV. PROCEDURES
Ask the students about their idea in bread and pastry
A. Reviewing previous lesson or
presenting the new lesson
Present the lesson and the course content
B. Establishing a purpose for the lesson

Cite some opportunities relevant in bread and pastry production

C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and Discuss the relevance of the course

practicing new skills #1

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 The students generalize the course content of bread and pastry
abstraction about the lesson

I. Evaluating Learning Question and Answer

J. Additional Activities for application

or remediation:
V. REMARKS
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time June 18-22, 2018 Quarter 1 – 1ST SEM
 Date: June 20, 2018 Session 1 Date: June 22, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
LO 1. Prepare sponge and cakes 1.3 Prepare sponges and cakes according to recipe specifications, techniques and conditions and
C. Learning Competencies/ Objectives 1.1 Select, measure and weigh ingredients according to recipe requirements, desired product characteristics
(Code) enterprise practices and customer practices 1.4 Use appropriate equipment according to required pastry and bakery products and standard
1.2 Select required oven temperature to bake goods in accordance with operating procedures
desired characteristics, standard recipe specifications and enterprise practices TLE_HEBP912TC-IIIa-f-7
TLE_HEBP912TC-IIIa-f-7 LO 2. Prepare and use fillings 2.1 Prepare and select fillings in accordance with required
consistency and appropriate flavors 2.2 Fill and assemble slice or layer sponges and cakes
according to standard recipe specifications, enterprise practice and customer preferences 2.3
Select coatings and sidings according to the product characteristics and required recipe
specification
TLE_HEBP912TC-IIIg-8

II. CONTENT
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

2. Learner’s Materials pages

3. Additional Materials from Leaning
Resource (LR) portal
B. Other Learning Resources chalk and board / laptop / tv (powerpoint presentation) chalk and board / laptop / tv (powerpoint presentation)

IV. PROCEDURES
Let the students review the previous lesson Review the previous lesson
A. Reviewing previous lesson or
presenting the new lesson
The teacher give some instances in measuring different ingredients and let the What are the importance of baking tools and equipment?
B. Establishing a purpose for the lesson students answer it correctly

Ask the students how they measure ingredients properly Question and answer activity. What equipment/tools will you use in different ingredients or
C. Presenting Examples / Instances of required pastry products
new lesson

D. Discussing new concepts and The teacher discuss the measuring ingredients properly and the portion Students report about the appropriate equipment according to required pastry and bakery
practicing new skills #1 control, yields, weights and sizes. products and standard operating procedures

E. Discussing new concepts and Discuss the select fillings in accordance with required consistency and appropriate flavors
practicing new skills #2

F. Developing mastery (Leads to

Formative Assessment 3)

G. Finding practical applications of Individual Activity: How you measure the ingredients properly Individual activity: Proper use of equipment/tools according to required pastry and bakery
concepts and skills in daily living products

H. Making generalizations and The students generalize the lesson What is the importance in using equipment/tools in pastry and bakery products?
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time June 25-29, 2018 Quarter 1 – 1ST SEM
 Date: June 27, 2018 Session 1 Date: June 29, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
LO 3. Decorate Cakes No Classes – Teacher’s Seminar
C. Learning Competencies/ Objectives 3.1 Decorate sponges and cakes suited to the product and occasion and in
(Code) accordance with standard recipes and enterprise practices
3.2 Use suitable icings and decorations according to standard recipes and/or
enterprise standards and customer preferences
TLE_HEBP912TC-IIIh-i-9

II. CONTENT
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, tv (powerpoint presentation)

IV. PROCEDURES
Let the students review the previous lesson
A. Reviewing previous lesson or
presenting the new lesson
What is the purpose of decorating cake?
B. Establishing a purpose for the lesson

What is my favorite cake?

C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and The teacher discuss the uses of decorating cakes
practicing new skills #1

E. Discussing new concepts and Discuss about decorating sponge and cake
practicing new skills #2

F. Developing mastery (Leads to

Formative Assessment 3)

G. Finding practical applications of Group Activity: Importance of decorating cake.

concepts and skills in daily living

H. Making generalizations and What are the different types of cakes?

abstraction about the lesson

I. Evaluating Learning Quiz

Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time July 2-6, 2018 Quarter 1 – 1ST SEM
 Date: July 4, 2018 Session 1 Date: July 6, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
LO 3. Decorate Cakes LO 4. Present cakes 4.1. Present cakes in accordance with customer’s expectations and 4.2.
C. Learning Competencies/ Objectives 3.1 Decorate sponges and cakes suited to the product and occasion and in established standards and procedures 4.3. Select and use equipment in accordance with service
(Code) accordance with standard recipes and enterprise practices 3.2 Use suitable requirements 4.4. Maintain product freshness, appearances and eating qualities in accordance
icings and decorations according to standard recipes and/or enterprise with the established standards and procedures 4.5. Marked cakes or cut portioncontrolled to
standards and customer preferences minimize wastage and in accordance with enterprise specifications and customer preferences
TLE_HEBP912TC-IIIh-i-9 TLE_HEBP912TC-IIIj-10
LO 5. Store cakes 5.1. Store cakes in accordance with establishment’s standards and procedures
5.2. Identify storage methods in accordance with product specifications and established standards
and procedures
TLE_HEBP912TC-IIIj-11

II. CONTENT
LESSON 1: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC) LO 2. Prepare and use fillings

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, tv (powerpoint presentation) chalk and board, powerpoint

IV. PROCEDURES
Let the students review the previous lesson The students review the previous lesson
A. Reviewing previous lesson or
presenting the new lesson
What is the purpose of decorating cake? Activity: The teacher present a picture of different types of cake and the students choose the cake
B. Establishing a purpose for the lesson they want and they will discuss it in front of the class.

What is my favorite cake? What skills are needed to be a cake decorator?

C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and The teacher discuss the uses of decorating cakes The teacher discuss the proper way in presenting cakes
practicing new skills #1

E. Discussing new concepts and Discuss about decorating sponge and cake The students report about storing cakes in accordance with establishment’s standards and
practicing new skills #2 procedures

F. Developing mastery (Leads to

Formative Assessment 3)

G. Finding practical applications of Group Activity: Importance of decorating cake. Individual activity: The importance of the proper storing of cakes
concepts and skills in daily living

H. Making generalizations and What are the different types of cakes? What are the proper ways in storing cakes?
abstraction about the lesson
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time July 9-13, 2018 Quarter 1 – 1ST SEM
 Date: July 11, 2018 Session 1 Date: July 13, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
LO 5. Store cakes 5.1. Store cakes in accordance with establishment’s standards The learners apply their understanding of the core concept and underlying theories in preparing
C. Learning Competencies/ Objectives and procedures 5.2. Identify storage methods in accordance with product and presenting gateaux, tortes and cakes. (Baking)
(Code) specifications and established standards and procedures
TLE_HEBP912TC-IIIj-11

II. CONTENT
LO2: Prepare and use fillings PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The students review the previous lesson The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
and presenting gateaux, tortes and cakes
presenting the new lesson
Activity: The teacher present a picture of different types of cake and the Preparing tools, equipment, and ingredients needed in baking
B. Establishing a purpose for the lesson students choose the cake they want and they will discuss it in front of the
class.
What skills are needed to be a cake decorator? The students read the sponge cake procedures
C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and The teacher discuss the proper way in presenting cakes The students are divided into 6 groups and each group follow and apply the sponge cake
practicing new skills #1 procedures in baking

E. Discussing new concepts and The students report about storing cakes in accordance with establishment’s
practicing new skills #2 standards and procedures

F. Developing mastery (Leads to

Formative Assessment 3)

G. Finding practical applications of Individual activity: The importance of the proper storing of cakes Baking
concepts and skills in daily living

H. Making generalizations and What are the proper ways in storing cakes? The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting gateaux, tortes and cakes.

I. Evaluating Learning Quiz The students present their sponge cake

CRITERIA
VOLUME & GENERAL APPEARANCE 30
TEXTURE 20
TASTE 40
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time July 16-20, 2018 Quarter 1 – 1ST SEM
 Date: July 18, 2018 Session 1 Date: July 20, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
NO CLASSES – DUE TO HEAVY RAIN The learners apply their understanding of the core concept and underlying theories in preparing
C. Learning Competencies/ Objectives and presenting gateaux, tortes and cakes. (Baking)
(Code)

II. CONTENT
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
and presenting gateaux, tortes and cakes
presenting the new lesson
Preparing tools, equipment, and ingredients needed in baking
B. Establishing a purpose for the lesson

The students read the chocolate cake procedures

C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and The students are divided into 6 groups and each group follow and apply the chocolate cake
practicing new skills #1 procedures in baking

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery (Leads to

Formative Assessment 3)

G. Finding practical applications of Baking

concepts and skills in daily living

H. Making generalizations and The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting gateaux, tortes and cakes.

I. Evaluating Learning The students present their chocolate cake

CRITERIA
VOLUME & GENERAL APPEARANCE 15
TEXTURE 25
TASTE 60
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time July 23-27, 2018 Quarter 1 – 1ST SEM
 Date: July 25, 2018 Session 1 Date: July 27, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
The learners prepare the tools, equipment, ingredients and procedure used in The learners apply their understanding of the core concept and underlying theories in preparing
C. Learning Competencies/ Objectives next baking session. and presenting gateaux, tortes and cakes. (Baking)
(Code)

II. CONTENT
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The students review the previous lesson The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
and presenting gateaux, tortes and cakes
presenting the new lesson
The students watch a short video clip about baking (butter cake) Preparing tools, equipment, and ingredients needed in baking
B. Establishing a purpose for the lesson

Explain the procedure of butter cake based on the video The students read the chiffon cake procedures
C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and Discuss the ingredients and step by step procedure of butter cake The students are divided into 6 groups and each group follow and apply the chiffon cake
practicing new skills #1 procedures in baking

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery (Leads to Students prepare the procedure of butter cake for them to prepare their next
Formative Assessment 3) baking session

G. Finding practical applications of What is the importance of having a procedure in baking? Baking
concepts and skills in daily living

H. Making generalizations and The students enumerate the step by step procedure of butter cake. The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting gateaux, tortes and cakes.

I. Evaluating Learning Enumerate the ingredients of butter cake The students present their chocolate cake
CRITERIA
VOLUME & GENERAL APPEARANCE 15
TEXTURE 25
TASTE 60
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time July 30- August 3, 2018 Quarter 1 – 1ST SEM
 Date: August 1, 2018 Session 1 Date: August 3, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
The learners prepare the tools, equipment, ingredients and procedure used in The learners apply their understanding of the core concept and underlying theories in preparing
C. Learning Competencies/ Objectives next baking session. and presenting gateaux, tortes and cakes. (Baking)
(Code)

II. CONTENT
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The students review the previous lesson The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
and presenting gateaux, tortes and cakes
presenting the new lesson
Short video clip about baking (chocolate cake) Preparing tools, equipment, and ingredients needed in baking
B. Establishing a purpose for the lesson

Explain the short video clip The students read the chocolate cake procedures
C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and Discuss the ingredients and step by step procedure of chocolate cake The students are divided into 6 groups and each group follow and apply the chocolate cake
practicing new skills #1 procedures in baking

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery (Leads to Students prepare the procedure of chocolate cake for them to prepare their
Formative Assessment 3) next baking session

G. Finding practical applications of What is the importance of having a procedure in baking? Baking
concepts and skills in daily living

H. Making generalizations and The students enumerate the step by step procedure of chocolate cake. The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting gateaux, tortes and cakes.

I. Evaluating Learning Enumerate the ingredients of chocolate cake The students present their chocolate cake
CRITERIA
VOLUME & GENERAL APPEARANCE 15
TEXTURE 25
TASTE 60
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time August 6-10, 2018 Quarter 1 – 1ST SEM
 Date: August 8, 2018 Session 1 Date: August 10, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
Assess students’ acquisition of knowledge and skills. MIDTERM EXAMINATION
C. Learning Competencies/ Objectives
(Code)

II. CONTENT
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The students review the previous lesson
A. Reviewing previous lesson or
presenting the new lesson

B. Establishing a purpose for the lesson

C. Presenting Examples / Instances of

new lesson

D. Discussing new concepts and

practicing new skills #1

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

abstraction about the lesson

I. Evaluating Learning UNIT TEST

J. Additional Activities for application

or remediation:
V. REMARKS
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time August 13-17, 2018 Quarter 1 – 1ST SEM
 Date: August 15, 2018 Session 1 Date: August 10, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
A. Content Standards
The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes
B. Performance Standards
NO CLASSES – BULACAN DAY The learners apply their understanding of the core concept and underlying theories in preparing
C. Learning Competencies/ Objectives and presenting gateaux, tortes and cakes. (Baking)
(Code)

II. CONTENT
PREPARE AND PRESENT GATEAUX, TORTES AND CAKES (TC)

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

2. Learner’s Materials pages

3. Additional Materials from Leaning
Resource (LR) portal
B. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
and presenting gateaux, tortes and cakes
presenting the new lesson
Preparing tools, equipment, and ingredients needed in baking
B. Establishing a purpose for the lesson

The students read the chocolate cake procedures

C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and The students are divided into 6 groups and each group follow and apply the chocolate cake
practicing new skills #1 procedures in baking

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery (Leads to

Formative Assessment 3)

G. Finding practical applications of Baking

concepts and skills in daily living

H. Making generalizations and The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting gateaux, tortes and cakes.

I. Evaluating Learning The students present their chocolate cake

CRITERIA
VOLUME & GENERAL APPEARANCE 15
TEXTURE 25
TASTE 60
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time AUGUST 20-24, 2018 Quarter 1 – 1ST SEM
 Date: , AUGUST 22, 2018 Session 1 Date: AUGUST 24, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours
A. Content Standards
The learner demonstrate competencies in preparing and displaying petits fours
B. Performance Standards
LO 1. Prepare iced petits fours LO 2. Prepare fresh petits fours
C. Learning Competencies/ 1.1 Prepare, cut and assemble sponges and bases according to standard 2.1 Bake and decorate a selection of small choux paste shapes in accordance with established
Objectives recipes and enterprise requirements and practices standards and procedures 2.2 Prepare and blend baked sweet paste in accordance with
(Code) 1.2 Prepare fillings with the required flavors and consistency establishment standards and procedures 2.3 Prepare and use fillings the required flavors and
1.3 Prepare fondant icing following required temperature and standard
correct consistency 2.4 Use garnishes, glazes and finished in accordance with established
procedure
1.4 Design and use decorations in accordance with establishment standards standards and procedures
and procedures
TLE_HEBP912PF-IVa-b-12 TLE_HEBP912PF-IVc-d-13
LO 3. Prepare marzipan petits fours
3.1 Flavor and shape Quality marzipan to produce mini-sized fruits in accordance with enterprise
and client requirements 3.2 Coat Marzipan fruits to preserve desired eating characteristics and
softened with egg whites, piped into shapes and sealed/browned with applied heat, according to
enterprise practice

TLE_HEBP912PF-IVe-f-14

II. CONTENT
Quarter 4: LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
A. Reviewing previous lesson or The students will review the previous lesson Let the students review the previous lesson
presenting the new lesson
B. Establishing a purpose for the lesson What are petit fours referring to? Show sample petit four design

C. Presenting Examples / Instances of The learners give their idea about petit fours The learners describe the different design of petit fours
new lesson
D. Discussing new concepts and Discuss the iced petit fours Discuss how to prepare a fresh petit fours
practicing new skills #1
E. Discussing new concepts and Discuss the steps in preparing iced petit fours The students describe the different types of petit fours
practicing new skills #2

F. Developing mastery (Leads to Ask the students on how to assemble and cut an iced petit four Ask the students how to make perfect petit fours?
Formative Assessment 3)
G. Finding practical applications of What are the importances of knowing the procedure in iced petit making? What are the importances of knowing the different design of petit fours?
concepts and skills in daily living
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time AUGUST 27-31, 2018 Quarter 1 – 1ST SEM
 Date: AUGUST 29, 2018 Session 1 Date: AUGUST 31, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours
A. Content Standards
The learner demonstrate competencies in preparing and displaying petits fours
B. Performance Standards
LO 4. Prepare caramelized petits fours PAGDIRIWANG NG BUWAN NG WIKA
C. Learning Competencies/ Objectives 4.1. Select and coat fresh fruits/fruit segments with pale amber-colored
(Code) caramel or glazed or any coating specified by the enterprise 4.2. Fill sandwich
dried fruits or nuts with flavored marzipan and coated with pale amber-
colored caramel according to specifications and enterprise standards
TLE_HEBP912PF-IVg-h-15

II. CONTENT
Quarter 4: LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation

IV. PROCEDURES
The students will review the previous lesson
A. Reviewing previous lesson or
presenting the new lesson
What is a caramelized petits four?
B. Establishing a purpose for the lesson

Present a pictures of different selection of fruits and nuts for caramelized petit
C. Presenting Examples / Instances of four
new lesson

D. Discussing new concepts and Discuss how to prepare caramelized petit fours
practicing new skills #1

E. Discussing new concepts and Discuss the steps in preparation of coating for fruit and coating caramelized
practicing new skills #2 petit fours

F. Developing mastery (Leads to What are the safety precautions in preparing caramelized petit fours?
Formative Assessment 3)

G. Finding practical applications of How can we apply the safety precautions in preparing caramelized petit fours
concepts and skills in daily living in our daily living?

H. Making generalizations and What are the steps in preparing caramelized petit fours?
abstraction about the lesson

I. Evaluating Learning Quiz

J. Additional Activities for application

or remediation:
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time September 3-7, 2018 Quarter 1 – 1ST SEM
 Date: AUGUST 29, 2018 Session 1 Date: AUGUST 31, 2018 Session 2, 3, 4
VII. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours
D. Content Standards
The learner demonstrate competencies in preparing and displaying petits fours
E. Performance Standards
LO 4. Prepare caramelized petits fours LO 5. Display petits fours
F. Learning Competencies/ Objectives 4.1. Select and coat fresh fruits/fruit segments with pale amber-colored 1. Select and prepare appropriate receptacles for petits fours 5.2. Display petits fours creatively to
(Code) caramel or glazed or any coating specified by the enterprise 4.2. Fill sandwich enhance customer appeal
dried fruits or nuts with flavored marzipan and coated with pale amber- TLE_HEBP912PF-IVi-16
colored caramel according to specifications and enterprise standards LO 6. Store petits fours 6.1 Store petits fours in proper temperatures and conditions to maintain
TLE_HEBP912PF-IVg-h-15 maximum eating qualities, appearance and freshness 6.2 Package petits fours in accordance with
established standards and procedures
TLE_HEBP912PF-IVi-17

VIII. CONTENT
Quarter 4: LESSON 1: PREPARE AND DISPLAY PETITS FOURS (PF)

IX. LEARNING RESOURCES

3. References
D. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

E. Learner’s Materials pages

F. Additional Materials from Leaning
Resource (LR) portal
4. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

X. PROCEDURES
The students will review the previous lesson Let the students review the previous lesson
K. Reviewing previous lesson or
presenting the new lesson
What is a caramelized petits four? Ask the students what are the appropriate receptacles for petit fours?
L. Establishing a purpose for the lesson

Present a pictures of different selection of fruits and nuts for caramelized petit
M. Presenting Examples / Instances of four
new lesson

N. Discussing new concepts and Discuss how to prepare caramelized petit fours Discuss how to prepare and display caramelized petit fours
practicing new skills #1

O. Discussing new concepts and Discuss the steps in preparation of coating for fruit and coating caramelized Discuss the proper storage of caramelized petit four
practicing new skills #2 petit fours

P. Developing mastery (Leads to What are the safety precautions in preparing caramelized petit fours? What are some points to remember in preparing caramelized petit fours
Formative Assessment 3)

Q. Finding practical applications of How can we apply the safety precautions in preparing caramelized petit fours What are the importances in knowing the steps in preparing caramelized fours?
concepts and skills in daily living in our daily living?

R. Making generalizations and What are the steps in preparing caramelized petit fours? What are steps in preparing caramelized petit fours?
abstraction about the lesson

S. Evaluating Learning Quiz Quiz

Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I

School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12

GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time SEPTEMBER 17-21, 2018 Quarter 2nd – 1ST SEM
 Date: SEPTEMBER 19, 2018 Session 1 Date: SEPTEMBER 21 , 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in presenting desserts
A. Content Standards
The learner demonstrate competencies in presenting desserts
B. Performance Standards
LO 2. Plan, prepare and present dessert buffet selection or plating 2.1 Plan and The learners apply their understanding of the core concept and underlying theories in preparing
C. Learning Competencies/ utilize dessert buffet services according to available facilities, equipment and and presenting desserts. (Baking)
Objectives customer/enterprise requirements 2.2 Prepare and arrange variety of desserts
(Code) in accordance with enterprise standards and procedures
TLE_HEBP912PD-IVj-19
O 3. Store and package desserts 3.1 Store desserts in accordance with the
required temperature and customer’s specifications. 3.2 Package desserts in
accordance with established standards and procedures
TLE_HEBP912PD-IVj-20

II. CONTENT
LESSON 2: PRESENT DESSERTS (PD)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making petit fours

IV. PROCEDURES
Let the students review the previous lesson The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
petit fours
presenting the new lesson

B. Establishing a purpose for the Ask the students what are the purpose of having a dessert presentation? Preparing tools, equipment, and ingredients needed in baking
lesson
Present different pictures of desserts The students read the cream puff procedure
C. Presenting Examples / Instances
of new lesson

D. Discussing new concepts and Discuss how to plan, prepare and present dessert buffet selection or plating, Explain the cream puff procedure
practicing new skills #1 and how to store desserts

E. Discussing new concepts and Group Activity: Divide the class into 4 groups and each group present how to The students are divided into 6 groups and each group follow and apply the cream puff
practicing new skills #2 plan, prepare and store desserts. procedures in baking

F. Developing mastery (Leads to What are some points to remember in preparing and presenting desserts? Baking (Cream Puff)
Formative Assessment 3)

G. Finding practical applications of What are the importance of knowing the correct preparation and storing
concepts and skills in daily living desserts?

H. Making generalizations and What are steps in preparing desserts? The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting petit fours
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time SEPTEMBER 24-28, 2018 Quarter 2nd – 1ST SEM
 Date: SEPTEMBER 26, 2018 Session 1 Date: SEPTEMBER 28, 2018 Session 2, 3, 4
I. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours
A. Content Standards
The learner demonstrate competencies in preparing and displaying petits fours
B. Performance Standards
Assess student’s acquisition of knowledge and skills. The learner apply their understanding of the basic concept and underlying theories in preparing
C. Learning Competencies/ Objectives and displaying petits fours (Baking)
(Code)

II. CONTENT
PREPARE AND DISPLAY PETITS FOURS (PF)

III. LEARNING RESOURCES

1. References
A. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

B. Learner’s Materials pages

C. Additional Materials from Leaning
Resource (LR) portal
2. Other Learning Resources chalk and board, powerpoint presentation Appropriate tools and equipment; Ingredients used in making cakes

IV. PROCEDURES
The students will review the previous lesson The learners recall their understanding of the core concept and underlying theories in preparing
A. Reviewing previous lesson or
petit fours
presenting the new lesson
Preparing tools, equipment, and ingredients needed in baking
B. Establishing a purpose for the lesson

The students read the marzipan procedure

C. Presenting Examples / Instances of
new lesson

D. Discussing new concepts and Explain the marzipan procedure

practicing new skills #1

E. Discussing new concepts and The students are divided into 6 groups and each group follow and apply the marzipan procedures
practicing new skills #2 in baking

F. Developing mastery (Leads to Baking (Marzipan)

Formative Assessment 3)

G. Finding practical applications of

concepts and skills in daily living

H. Making generalizations and Students generalize all the lessons discussed The students apply their understanding of the core concept and underlying theories in preparing
abstraction about the lesson and presenting petit fours

I. Evaluating Learning Quiz The students present their marzipan

CRITERIA
VOLUME & GENERAL APPEARANCE 15
TEXTURE 25
TASTE 60
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I
 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level 12
GRADES 11 TO 12
DAILY LESSON LOG Teacher Ms. Glayza I. Santiago Learning Area BREAD AND PASTRY PRODUCTION NCII
Teaching Dates and Time OCTOBER 1-5, 2018 Quarter 1 – 1ST SEM
 Date: OCTOBER 3, 2018 Session 1 Date: OCTOBER 5,2018 Session 2, 3, 4
I. OBJECTIVES

A. Content Standards

B. Performance Standards
TEACHER’S DAY CELEBRATION IN MALOOS TEACHER’S DAY CELEBRATION
C. Learning Competencies/ Objectives
(Code)

II. CONTENT

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages Bread and Pastry Production Manual Bread and Pastry Production Manual

2. Learner’s Materials pages

3. Additional Materials from Leaning
Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES

A. Reviewing previous lesson or

presenting the new lesson

B. Establishing a purpose for the lesson

C. Presenting Examples / Instances of

new lesson

D. Discussing new concepts and

practicing new skills #1

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

abstraction about the lesson

I. Evaluating Learning

J. Additional Activities for application

or remediation:
V. REMARKS
Prepared by: Checked by: Noted by:
GLAYZA I. SANTIAGO RAQEL S. DOMINGO JOY FRANKLIN F. CATIMBANG
Subject Teacher SHS Focal Person Principal I