Bread Packaging

Grade11 Home Economics 1 and 2 Daily Lesson Log	School	San Antonio National High School	Grade Level	II
	Teacher	Ma. Rica Brosa- Llaneta	Learning Area	T.V.L  H.E. BPP
	Teaching Date and Time	(M-Fri) 7:00-9:00 AM)	Quarter	First Quarter

	Monday
I. OBJECTIVES
A. Content Standards	The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards	The learners independently demonstrate core competencies in preparing and producing bakery products
C. Learning Competencies/ Objectives Write the LC code for each	LO 1. Prepare bakery products 1.4 Bake bakery products according to techniques and appropriate conditions TLE_HEBP9-12PB-Ia-f-1
II. CONTENT	Bread Packaging, Labeling and Storing
III. LEARNING RESOURCES	Bread and Pastry Production Manual
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages	Pages 53-56
3. Textbook pages
4. Additional Materials for Learning Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson	Review: Desired product characteristics.
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of the new lesson	Present: Bread Packaging Labeling and storing
D. Discussing new concepts and practicing new skills #1	Discuss: ·         Types of packaging materials ·         Methods of food packaging ·         Information on the label.
E. Discussing new concepts and practicing new skills #2	Activities: ·         Drawing  product logo and design ·         Labeling Soft Roll ·         Packaging soft roll with logo and label
F. Developing mastery (Leads to Formative  Assessment 3)	Labeling and Packaging other types of bakery products
G. Finding practical application of concepts and skills in daily living	Checking out how baked products are packed and labelled in the stores and nearby bakery.
H. Making generalizations and abstractions about the lesson	How does good packaging and labelling affect the marketability of the bakery products?
I. Evaluating learning	Practicum: Labelling and Packaging of Soft Roll. Scores will be based on rubrics.
J. Additional activities for application or remediation	Printing of bread labels and packaging from the internet.
V. REMARKS	________________________ ________________________
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 lessons	________________________ ________________________ _______________________ ______________________
No. of Learners who continue to require remediation	________________________ ________________________ _______________________ ______________________
E. Which of my teaching strategies worked well? h.Why did these work?	________________________ ________________________ _______________________

  MA. RICA B. LLANETA 

     T.V.L. H.E Teacher                                                                                                                                                                                                                                                                

                                                                                                                                                                                                                                            MA. THER5ESA B. BURAC

      SHS- Coordinator