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School San Jose del Monte National High School Grade Level 11-Nora Daza
Teacher Ms. WINNIE T. MAHIL Learning Area BREAD AND PASTRY PRODUCTION
DAILY Teaching Dates and Time March 4-7, 2019 Quarter 4rt
12:00-02:00 pm
LESSON LOG

Monday Tuesday Wednesday Thursday

I. OBJECTIVES Objective must be met over the week and connected to the curriculum. To meet the objectives , necessary procedures must be followed and if needed, additional lesson,
exercises and remedial activities may be done for developing content knowledge and competencies and enable children to find significance and joy in learning the lessons.
Weekly objectives must derived from the curriculum guide.
A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying petits fours
B. Performance Standard The learner demonstrate competencies in preparing and displaying petits fours
C. Learning LO 1. Prepare iced petits fours LO 3. Prepare marzipan petits fours
D. Competency/Objectives 1.1 Prepare, cut and assemble sponges and bases according to standard 3.1 Flavor and shape Quality marzipan to produce mini-sized fruits
Write the LC code for each. recipes and enterprise requirements and practices in accordance with enterprise and client requirements
1.2 Prepare fillings with the required flavors and consistency 3.2 Coat Marzipan fruits to preserve desired eating characteristics
1.3 Prepare fondant icing following required temperature and standard and softened with egg whites, piped into shapes and
procedure sealed/browned with applied heat, according to enterprise practice
1.4 Design and use decorations in accordance with establishment LO 4. Prepare caramelized petits fours
standards and procedures 4.1. Select and coat fresh fruits/fruit segments with pale amber-
LO 2. Prepare fresh petits fours colored caramel or glazed or any coating specified by the enterprise
2.1 Bake and decorate a selection of small choux paste shapes in 4.2. Fill sandwich dried fruits or nuts with flavored marzipan and
accordance with established standards and procedures coated with pale amber-colored caramel according to specifications
2.2 Prepare and blend baked sweet paste in accordance with and enterprise standards
establishment standards and procedures LO 5. Display petits fours
2.3 Prepare and use fillings the required flavors and correct consistency 5.1. Select and prepare appropriate receptacles for petits fours
2.4 Use garnishes, glazes and finished in accordance with established 5.2. Display petits fours creatively to enhance customer appeal
standards and procedure LO 6. Store petits fours
6.1 Store petits fours in proper temperatures and conditions to
maintain maximum eating qualities, appearance and freshness

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6.2 Package petits fours in accordance with established standards
and procedures
II. CONTENT Petit fours, Iced petit fours and fresh petit fours Marzipan and caramelized petit Semi- finals
four
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials Laptop, speaker, projector, Bread and pastry textbook, Laptop, speaker, projector,
pages Bread and pastry textbook,

3. Textbook pages 203-213 215-221

4. Additional www.deped.gov.ph www.deped.gov.ph www.deped.gov.ph
Materials from
Learning Resource
(LR)portal
B. Other Learning Internet Internet Internet
Resource
IV. PROCEDURES
A. Reviewing previous Store cake Petit Four
lesson or presenting
the new lesson
B. Establishing a purpose (Identifying pictures) What is marzipan?
for the lesson What is petit fours
C. Presenting Presenting examples or pictures of the topic Video showing on how to do a
examples/Instances of marzipan and how to make
the new lesson caramelize sugar.

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D. Discussing new A. Petit four A. Marzipan
concepts and practicing B. Iced petit four B. Modelled marzipan
new skills # 1 C. Types or kinds of petit four C. Caramelized petit four
D. Assembling and cutting petit four D. Preparation of caramelized
E. Pretty petit four petit four
F. Fillings and flavour for iced petit four E. Preparation of coating
G. Fondant icing fruits
H. Design and display petit four F. To make the caramel
I. Fresh petit four G. Coating caramelized petit
J. Cream puff four
H. Safety precautions
E. Discussing new Video showing: Video showing:
concepts and practicing Pretty petit four recipe Marzipan petit four
new skills # 2 Cream puff recipe Caramelized petit four
F. Developing mastery Demonstrate the following: Explain the difference of marzipan
(leads to Formative Pretty petit four with custard filling and fondant icing and caramelized petit four
Assessment 3) Cream puff with custard filling and glazed with caramelized sugar
G. Finding practical What is the purpose of petit four? Give some safety precautions in
application of concepts making caramelized sugar.
and skills in daily living
H. Making generalizations Petit four is designed to be served as dessert with after dinner coffee or Have a bowl of cold water when
and abstractions about cocktails working with hot caramel.
the lesson Hot caramel can cause damage
skin on contact.
Avoid wiping hot caramel off as
it will just cause more damage.
I. Evaluating learning Scoring Rubric Quiz
J. Additional activities for
application or

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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
lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?

Prepared by: Checked by:

WINNIE T. MAHIL ROSEILE B. DIMAGIBA
Teacher II Assistant Principal

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