Pastry (Storing 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
The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products

A. Content Standards
The learner demonstrate competencies in preparing and producing pastry products

B. Performance Standards
LO 3. Store pastry products
3.1 Store pastry products according to established standards and procedures
3.2 Select packaging appropriate for the preservation of product freshness and eating
TLE_HEBP9-12PP-IIj-6

C. Learning Competencies/ Objectives Write the LC code for each

Storing pastry
II. CONTENT
Bread and Pastry Production Manual
III. LEARNING RESOURCES

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
Review: Decorating and presenting pastry products.
A. Reviewing previous lesson or presenting the new lesson
Discuss the importance of having the knowledge on storing pastry products.
B. Establishing a purpose for the lesson
Present: Storing Pastry
C. Presenting examples/ instances of the new lesson
Discuss:
·         Pastry Shelf life
·         Temperature required for storing pastry
·         Different packaging materials used for pastry
D. Discussing new concepts and practicing new skills #1
Activities: Packaging pastry
E. Discussing new concepts and practicing new skills #2
Packaging pies using different materials
F. Developing mastery
(Leads to Formative  Assessment 3)
Rating their own plated packed pies using the rubrics set.
G. Finding practical application of concepts and skills in daily living
Why is it necessary to pack the pies?
H. Making generalizations and abstractions about the lesson
Evaluation will be done during Pineapple pie baking activity. Scores will be based on rubrics
I. Evaluating learning
Research on innovative ways to pack pies.
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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