Storing Baked Products

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 learners demonstrate an understanding of the core concepts and theories in bread and pastry production
B. Performance Standards
The learners independently demonstrate core competencies in preparing and producing bakery products
C. Learning Competencies/ Objectives Write the LC code for each
LO 1. Prepare bakery products

TLE_HEBP9-12PB-Ia-f-1
II. CONTENT
Storing Techniques
III. LEARNING RESOURCES
Bread and Pastry Production Manual
A. References

1. Teacher’s Guide pages

2. Learner’s Material pages
Pages 52
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: Ways to Present and Display Bakery Products
B. Establishing a purpose for the lesson

C. Presenting examples/ instances of the new lesson
Present: Bread Storing Techniques
D. Discussing new concepts and practicing new skills #1
Discuss:
·         How to store baked product
·         Where to store baked products
·         How to refresh baked products
E. Discussing new concepts and practicing new skills #2
Activities:
·         Answering activity questions
·         Making table notes on storing products
·         Storing bread
·         Refreshing bread
F. Developing mastery
(Leads to Formative  Assessment 3)
Storing bread
G. Finding practical application of concepts and skills in daily living
Checking out how baked are stored and refreshed in the nearby bakery.
H. Making generalizations and abstractions about the lesson
How good storing and refreshing of baked products does affects the bakery’s profit and return on investment.
I. Evaluating learning
Practicum: Storing and refreshing of bread
J. Additional activities for application or remediation
Making bread pudding.
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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