Pastry (Decorating and Presenting Pastry Products

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 learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products
B. Performance Standards	The learner demonstrate competencies in preparing and producing pastry products
C. Learning Competencies/ Objectives Write the LC code for each	LO 2. Decorate and present Pastry products 2.1 Prepare a variety of fillings and coating/icing, glazes and decorations for pastry products according to standard recipes, enterprise standards and/or customer preferences 2.2 Fill and decorate pastry products, where required and appropriate, in accordance with standard recipes and/or enterprise standards and customer preferences 2.3 Finish pastry products according to desired product characteristics 2.4 Present baked pastry products according to established standards and procedures TLE_HEBP9-12PP-IIh-i-5
II. CONTENT	Decorating and presenting pastry products.
III. LEARNING RESOURCES	Bread and Pastry Production Manual
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
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: Pineapple pie recipe
B. Establishing a purpose for the lesson	Discuss the importance of presenting and decorating pies and how it affects its marketability.
C. Presenting examples/ instances of the new lesson	Present: Pictures of different pie designs
D. Discussing new concepts and practicing new skills #1	Discuss: The different ways to design and present pastry products.
E. Discussing new concepts and practicing new skills #2	Activities: ·         Naming different pie designs ·         Presenting pie on a  dessert plate
F. Developing mastery (Leads to Formative  Assessment 3)	Practicum : Presenting a slice of pie on a dessert plate
G. Finding practical application of concepts and skills in daily living	Presenting pies for the family dessert.
H. Making generalizations and abstractions about the lesson	Why is it important to know how to present pies? What will happen if you don’t make a good pie presentation in a coffee shop? How will this affect your business?
I. Evaluating learning	Presenting a slice of pineapple pie on a dessert plate. Score will be based on rubrics
J. Additional activities for application or remediation	Practice presenting pies at home
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