DLP-1 3
DLP-1 3
DAILY LESSON PLAN Teacher JENNIFER P. BALAIS Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates and Time NOVEMBER 14, 2019/10:35 AM-12:05 PM Quarter 3RD QUARTER
I .OBJECTIVES
A. Content Standard The learner demonstrates understanding of the core concept and underlying theories in preparing and presenting
gateaux, tortes and cakes.
B. Performance Standard The learner demonstrates competencies in preparing and presenting gateaux, tortes and cakes.
C. Learning Competency: Use appropriate equipment according to required pastry and bakery products and standard operating procedures.
Cool sponges and cakes according to established standards and procedures.TLE_HEBP912TC-IIIa-f-7
At the end of the lesson, the learners must be able to:
D. Objectives Enumerate the appropriate tools and equipment for sponges and cakes.
Express importance in using the appropriate tools and equipment in baking and the significance of
cooling sponges and cakes.
Cool sponges and cakes according to established standards and procedures.
II. CONTENT 1. Required equipment and materials for sponge and cakes
2. Cooling temperature of sponge and cakes
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages *The facilitator reminded
2. Learner’s Materials pages the whole class of the House
3. Textbook pages Page 87 Rules ( Cleanliness, Early
Attendance)
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource Slide Decks
IV. PROCEDURES
A.. Reviewing previous lesson or Teacher provides the objectives of the lesson and invokes prior knowledge. * The review was developed
by using the learners’ prior
presenting the new lesson
knowledge.
Ask these following questions to serve as a review from the previous topic:
1. What are the main ingredients used for variety of sponge and cakes?
2. What are the specific temperatures used for different types of sponge and cakes?
3. How to pre-heat the oven?
4. What are the different types of sponge and cakes?
5. Name the different techniques use in preparing sponges and cakes.
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B.. Establishing a purpose for the
* In this case, the teacher
lesson
uses a PICTURE to start the
Show these pictures to the learners and let them identify one by one to give them a hint of the lesson.
new lesson that will also
develops the critical
thinking skills of her
students by asking HOTS
questions.
Guide questions:
3. What is the significance of using the correct materials and tools in baking?
C.. Presenting examples/Instances of The teacher gives additional input to images presented.
the new lesson
D.. Discussing new concepts and The teacher discuss about: *The teacher integrates ICT
practicing new skills # 1 by using Slide Decks in
presenting the new
1. Required equipment and materials for sponge and cakes
concepts. As an addition,
2. Cooling temperature of sponge and cakes more HOTS questions were
asked this time to enhance
the critical thinking skills
of the students.
E.. Discussing new concepts and The teacher gives additional input to the lesson. The teacher imparts new
practicing new skills # 2 knowledge to her students.
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F. Developing mastery The teacher manages
(leads to Formative Assessment) Picture Identification (Individual Assessment) classroom structure to
engage learners in
1. The teacher will show a picture of baking tools and equipment. individual work.
2. Student will identify each picture presented.
Through this activity, the teacher can measure students’ mastery of the different baking tools and equipment.
G. Finding practical application of How do you assess our lesson for today? Is it important? Why or why not? Do you think it is useful in our day to day
concepts and skills in daily living activities? In what instance for example can we apply this lesson in our daily living?
H.. Making generalizations and 1. Name the required equipment and materials for sponge and cakes.
abstractions about the lesson 2. What is the cooling temperature for sponge and cakes?
Note: This will be the same laboratory activity for baking sponge cake. This time, student will be separately evaluated
on how each group cools their own baked cake.
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J. Additional activities for application or
remediation
The teacher will now choose selected learners to present output.
I. REMARKS
II. 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?
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SHS Teacher II SHS-Focal Person/HT-1 Principal IV
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