Pastry (Preparing and Baking Pies and Pastry)

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 pastry products 1.4. Bake pastry products according to techniques and appropriate conditions; and enterprise requirement and standards 1.5. Select required oven temperature to bake goods in accordance with the desired characteristics, standards recipe specifications and enterprise practices. TLE_HEBP9-12PP-IIa-g-4
II. CONTENT	Preparing and baking pies and pastry.
III. LEARNING RESOURCES	Bread and Pastry Production Grade 10 Module
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages	Pages 90-103
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: Baking tools and their uses
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: ·         Preparing and baking pies and pastry.
D. Discussing new concepts and practicing new skills #1	Discuss: ·         Ingredients for making pineapple pie ·         Measurement of ingredients for pineapple pie ·         Mixing techniques used in pineapple pie ·         Procedure in baking pie ·         Identify required temperature for baking pie.
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 leaf and flower design
G. Finding practical application of concepts and skills in daily living
H. Making generalizations and abstractions about the lesson	What is the best design for pineapple pie? Why?
I. Evaluating learning	Baking pineapple pie with lattice design
J. Additional activities for application or remediation	Bake pineapple pie with left and flower design at home.
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