Cake (Sponge Cake Making)

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 1. Prepare sponge and cakes 1.1 Select, measure and weigh ingredients according to recipe requirements, enterprise practices and customer practices 1.2 Select required oven temperature to bake goods in accordance with desired characteristics, standard recipe specifications and enterprise practices 1.3 Prepare sponges and cakes according to recipe specifications, techniques and conditions and desired product characteristics 1.4 Use appropriate equipment according to required pastry and bakery products and standard operating procedures 1.6 Cool sponges and cakes according to established standards and procedures TLE_HEBP9-12TC-IIIa-f-7
II. CONTENT	Preparing Sponge Cakes
III. LEARNING RESOURCES	Bread and Pastry Production Grade 10 Module
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages	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: Storing pastry
B. Establishing a purpose for the lesson	Discuss the importance of having the knowledge and skills in preparing pastry products
C. Presenting examples/ instances of the new lesson	Present: . Prepare sponge and cakes
D. Discussing new concepts and practicing new skills #1	Discuss: ·         Ingredients for making sponge cakes ·         Measurement of ingredients for sponge cakes ·         Mixing techniques used in making sponge cakes ·         Procedure in baking sponge cake ·         Identify required temperature for baking sponge cake
E. Discussing new concepts and practicing new skills #2	Activities: ·         Measuring ingredients ·         Mixing the ingredients ·         Pre heating and baking at correct temperature ·         Practicing lattice design
F. Developing mastery (Leads to Formative  Assessment 3)	Practicing icing designs
G. Finding practical application of concepts and skills in daily living
H. Making generalizations and abstractions about the lesson	What are the different designs of  icing for cakes
I. Evaluating learning	Baking sponge cakes. Scores will be based on rubrics
J. Additional activities for application or remediation	Bake sponge cake at home cover it with icing designs. Take a picture and share it with the class.
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