Cakes (Icing and Frosting 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
23. Identification and application of steps and procedure in icing a cake.
24. Types of icing/frosting and their uses

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: Decorating cakes
B. Establishing a purpose for the lesson
Explaining the rubrics for decorating cakes
C. Presenting examples/ instances of the new lesson
Present: Rubrics for decorating cakes
D. Discussing new concepts and practicing new skills #1
·         Practicum Proper
Group  practicum for decorating cakes
E. Discussing new concepts and practicing new skills #2
·         Post practicum discussion
·         (Did you find it hard to decorate cakes?
·         What challenges did you encounter during the decorating of cake?)
F. Developing mastery
(Leads to Formative  Assessment 3)
List the things that you need to improve in decorating cakes.
G. Finding practical application of concepts and skills in daily living
Practice decorating cakes.
H. Making generalizations and abstractions about the lesson
What are the tips in effective cake decoration?
* Why do we have to decorate cakes?
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




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