Week 7 - BPP
Week 7 - BPP
Daily Lesson Plan Teacher: Alve Marie V. Yeban Learning Area Bread and Pastry NC II
Section: 12-Faith Quarter 1
Date: September 26 – 30, 2022 Week 6
READING REMEDIATION
c. Learning LO 1. Prepare pastry products LO 1. Prepare pastry products LO 1. Prepare bakery products
Competencies 1.1. Select, measure and weigh 1.1. Select, measure and weigh 1.4 Bake bakery products according to techniques and appropriate
required ingredients according to required ingredients according to conditions.
recipe or production requirements recipe or production requirements
and established standards and and established standards and
procedure. procedure.
d. Learning TLE_HEBP9-12PP-IIa-g-4 TLE_HEBP9-12PP-IIa-g-4 TLE_HEBP912PB-Ia-f-1
Competency Code
e. Specific At the end of the lesson, the At the end of the lesson, the
Objective/s student should be able to: student should be able to:
1. Define what pastry is. 1. Define what pastry is.
2. Illustrate different types, 2. Illustrate different types,
kinds, and classification of kinds, and classification of
pastry products. pastry products.
3. Realize the importance of 3. Realize the importance of
classifying pastry products classifying pastry products
from one another. from one another.
II. CONTENT Baking tools, equipment, and Baking techniques appropriate
their uses and functions conditions, and enterprise
requirements and standards
III. LEARNING
RESOURCES
a. References Bread and Pastry LM
Bread and Pastry (TESDA)
a.1. Teacher’s
Guide Pages
a.2. Learner
Material Pages
a.3. Textbook
Pages
a.4. Additional Internet/You Tube Internet/You Tube Internet/You Tube Internet/You Tube
Materials from
Learning
Resources
b. Other Learning Laptop, TV Monitor Laptop, TV Monitor
Resources
IV. PROCEDURES
a. Reviewing The students will read the terms The students will read the terms
Previous Lesson that will be discussed during the that will be discussed during the
Elicit
READING REMEDIATION
New Lesson
b. Establishing a Activity 1: Bring Together! Activity 1: Bring Together!
Purpose for the The class will be divided into five The class will be divided into five
Lesson groups. Each group will be given a groups. Each group will be given a
Engage
d. Discussing New Discuss different types, kinds, and Discuss different types, kinds, and
Concepts and classification of pastry products. classification of pastry products.
Explain
Practicing New
Skill
e. Developing Activity 2: Word Strips Activity 2: Word Strips
Mastery In a bowl, each student will get a In a bowl, each student will get a
word written on a slip of paper. word written on a slip of paper.
The student reads the word aloud, The student reads the word aloud,
gives its meaning and uses it in a gives its meaning and uses it in a
sentence. Then, he/she will call on sentence. Then, he/she will call on
another student to do the same. another student to do the same.
f. Finding Activity 3: Activity 3:
Practical The class will be divided into five The class will be divided into five
Applications of groups. Each group will groups. Each group will
Elaborate
Concept and
Skills in Daily
Living
g. Making Guide Questions: Guide Questions: 5.
Generalizations 1. What is the definition of 1. What is the definition of
about the Lesson pastry? pastry?
2. What are the types and kinds 2. What are the types and kinds
of pastry products? of pastry products?
3. How are you going to classify 3. How are you going to classify
pastry products? pastry products?
4. What is the importance of 4. What is the importance of
knowing how to identify knowing how to identify
pastry products? pastry products?
h. Evaluating 10-Item Quiz 10-Item Quiz
Evaluate
i. Additional Search for the methods of pastry Search for the methods of pastry
Activities for making. Write your answer in ½ making. Write your answer in ½
Extend
V. REMARKS
VI. REFLECTION
a. No. of learners who
earned 80% in the
evaluation
b. No. of learners who
require additional
activities for
remediation
c. No. of learners who
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 our teachers?
Prepared by:
Checked:
HERNANDO D. DANDAL
Head Teacher IV
Date: ___________________________