Cakes (Icing and Frosting)

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 demonstrate competencies in preparing and presenting gateaux, tortes and cakes

B. Performance Standards
The learner demonstrates understanding of the core concept and underlying theories 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
Icing and Frosting
III. LEARNING RESOURCES

A. References
Bread and Pastry Production
1. Teacher’s Guide pages

2. Learner’s Material pages
Pages 172-181
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: Types of fillings, coatings and sidings for cakes.
B. Establishing a purpose for the lesson
Discuss your observations on different cake icing and frosting available in the locality.
C. Presenting examples/ instances of the new lesson
Present: Pictures and videos of cakes with different icing and frosting.
D. Discussing new concepts and practicing new skills #1
Discuss:
·         Meaning of Icing
·         Different types of Icing
·         Steps and Procedures in icing a cake.
E. Discussing new concepts and practicing new skills #2
Activities
·         Make a semantic web for the meaning of icing
·         Make a diagram for the different types of Icing
·         Make a flow chart of the steps in icing a cake
F. Developing mastery
(Leads to Formative  Assessment 3)
Practicum: Preparing of cake with different icing and frosting
G. Finding practical application of concepts and skills in daily living
Research: Preparing healthy icing and frosting
H. Making generalizations and abstractions about the lesson
What is the effect of icing and frosting in your cake?
Do you think these icing are healthy?
What are possible healthy options for icing and frosting?
I. Evaluating learning
Practicum: Preparing cake with icing and frosting.
(Grades will be based on 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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