10 Sanitation

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

TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Sanitation
III. LEARNING RESOURCES
Bread and Pastry Production Module
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Pages 17-20
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: Major Ingredients in Baking
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present: Sanitation
Story: Food Poisoning due to poor sanitation during food preparation. (Bilibid food poisoning kills 2,downs more than 1,200 inmates (6/1/2017)

Unlocking of terms
*Food Poisoning
*Sanitation
D. Discussing new concepts and practicing new skills #1
Discuss:
1. Sanitation
2. Workers Personal Hygiene
3.Facilities
4. Practical ways of Keeping Food Clean
E. Discussing new concepts and practicing new skills #2
Activities:
1. Mind Mapping (Definition of Sanitation)
2. Analyzing situations (what to maintain sanitation in the work place)
O e
F. Developing mastery
(Leads to Formative  Assessment 3)
*Sanitizing tables and equipment
* Sterilizing tools and utensils
G. Finding practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson
Why is it important to maintain sanitation in the work place?
I. Evaluating learning
Visit a bakery in your place.
Make a narrative report of your observation.
(Refer to the rubrics on BPP manual page 20)
J. Additional activities for application or remediation
Visit first-class bakery in your  area. Write a report of your observation. Present it in class.
V. REMARKS

VI. REFLECTION
O
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




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