Cake (Preparing and Presenting Cake Practicum)

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 core concept and underlying theories in preparing and presenting gateaux, tortes and cakes
B. Performance Standards	The learner demonstrate competencies in preparing and presenting gateaux, tortes and cakes
C. Learning Competencies/ Objectives Write the LC code for each	LO 3. Decorate cakes 3.1 Decorate sponges and cakes suited to the product and occasion and in 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_HEBP9-12TC-IIIh-i-9
II. CONTENT	25. Presenting and plating sponge and cakes 26. Selection and usage of equipment  in accordance with service requirements  27. Identification of the product freshness, appearance, characteristics of prepared cakes 28. Cutting portion-controlled  to minimize the  wastage of cake  29. Standard size and weight per serving
III. LEARNING RESOURCES	Bread and Pastry Module
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: Presenting cake
B. Establishing a purpose for the lesson	Explaining the rubrics for presenting cakes
C. Presenting examples/ instances of the new lesson	Present: Rubrics for presenting cake.
D. Discussing new concepts and practicing new skills #1	·         Practicum Proper Group  practicum for presenting cake.
E. Discussing new concepts and practicing new skills #2	·         Post practicum discussion ·         (Did you find it hard to present a plated cake? ·         What challenges did you encounter during the presentation of the cake?)
F. Developing mastery (Leads to Formative  Assessment 3)	List the things that you need to improve in presenting cakes.
G. Finding practical application of concepts and skills in daily living	Practice presenting cakes.
H. Making generalizations and abstractions about the lesson	What are the tips in effective cake presentation? * Why do we have to have a great cake presentation? How will this affect the marketability of your cakes?
I. Evaluating learning	Evaluate the student by using the rubrics
J. Additional activities for application or remediation
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