Cakes (Types of Fillings and Coating)

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
Types of fillings, coating and sidings for cakes
III. LEARNING RESOURCES

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

2. Learner’s Material pages
Pages 165-171
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: Mixing Methods used for cakes
B. Establishing a purpose for the lesson
List types of filling and coatings of cakes that you know.

Discuss your observations on different cake filling and coatings available in the locality.
C. Presenting examples/ instances of the new lesson
Presenting pictures of cakes with different frostings and coatings
D. Discussing new concepts and practicing new skills #1
Discuss:
·         Types of fillings
·         Types of glazes and Syrups
E. Discussing new concepts and practicing new skills #2
Classifying cake fillings, coatings and glazes.
 ( Use table)
F. Developing mastery
(Leads to Formative  Assessment 3)
Decorating a cake using different fillings and coatings.
G. Finding practical application of concepts and skills in daily living
Practice decorating cake at home.
H. Making generalizations and abstractions about the lesson
What are the uses of cake fillings?
What would be the effect on the sales if you will not use coatings?
I. Evaluating learning
Practicum: Applying cake filling and coating.
J. Additional activities for application or remediation
Activities: Appling fruit fillings, fruit jam and whipped cream.
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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