TLE12

GRADE 1 TO 12 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level Grade 8
DAILY LESSON LOG Teacher NORMITA LAJOM Learning Area FRONT OFFICE SERVICES
Teaching Dates and Time Quarter _____ Quarter

Day 1 Day 2 Day 3 Day 4 Day 5
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
LC Code
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher's Guide page page/s page/s page /s page /s
2. Learning Materials page page/s pages/s page/s page/s
3. Additional materials from LR portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or Presentating the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/instances of the new

lesson
D. Discussing new concepts and practicing
new skills
E. Developing Mastery
F. Finding practical application of concepts

and skills in daily living
H. Making generalization and abstractions

about the lesson
I. Evaluating learning
J. Additional activities for application or

remediation
V. REMARKS
Grade 8 TLE is taken 4 times a week ( 1 hour per session. ) . Friday is a non-meeting day with the class.
VI. REFLECTION
A. Number of learners who earned 80% in the evaluation ________ out of _________students ________ out of _________students ________ out of _________students ________ out of _________students
B. Number of learners who need additional activities for ________ out of _________students ________ out of _________students ________ out of _________students ________ out of _________students
remediation
C. Did the remedial lessons worked? 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:

Normita G. Lajom Alvin A. Valderueda Checked by:
TLE Teacher TLE Coordinator JOY FRANKLIN F. CATIMBANG
PRINCIPAL I
DAILY LESSON LOG Teacher MARISAN T. DULTRA Learning Area Bread & Pastry Production
Teaching Dates and Time June 6-9,2017 - 1:00-2:00 Quarter 1st Quarter
Day 1 (June 6,2017) Day 2 (June 7,2017) Day 3 ( June 8,2017) Day 4 ( June 9,2017 Day 5
I. OBJECTIVES
The learner demonstrates understanding of the basic concept and underlying theories in preparing and producing pastry products
B. Performance Standards The learner demonstrates competencies in preparing and producing pastry products
C. Learning Competencies Explain core concepts in bread and pastry production
LC Code TLE_HEBP11PB-Iaf-1
II. CONTENT
First Day of Classess-

History of bread History of bread History of baking
Orientation
A. References
1. Teacher's Guide page page/s page/s page /s page /s 2-3
2. Learning Materials page page/s pages/s page/s page/s
3. Additional materials from LR portal YOUTUBE -video presentation powerpoint presentation
IV. PROCEDURES
or Presentating the new lesson Ask the students what they have noticed Call students for a short review about the Ask students if they are familiar with the
on video history of bread different baking terminologies
To ask the students to analyze the different Ask the students what is the purpose of Ask the students "What kind of bread
process done to make a bread knowing the history of bread you want to make?"

lesson
Show a video presentation on how to make Ask the students to copy the different
Show picture of some samples of bread
a bread baking terminologies
D. Discussing new concepts and practicing new

skills
Ask the students to identify each process Ask the students to identify each process in Call students to read and be familiar with
in baking bread baking bread the different terms used in baking
Call students to summarize how bread was Call students to summarize how bread was Let the students identify the different
started started baking terminologies
F. Finding practical application of concepts and

skills in daily living
Explain that upon knowing the process of Explain to the students that knowing the
Explain to the students the significance of
making bread will help them appreciate to different baking terminologies will help
knowing the history of bread
make bread. the work easier

about the lesson
Cite at least one significant leeson they Let the students realize the importance of The students will give at least one
have learned knowing the history of bread important lesson thay have learned today
Graded recitation Short Quiz Graded recitation

remediation
Assignment: Advanced reading for the Assignment:Advanced reading about Assignment: Advanced reading for the
next topic baking next topic
V. REMARKS
VI. REFLECTION
A. Number of learners who earned 80% in the evaluation ________ out of _________students ________ out of _________students ___30_____ out of ___35___students ________ out of _________students
B. Number of learners who need additional activities for remediation ________ out of _________students ________ out of _________students ____5____ out of ____30_____students ________ out of _________students
C. Did the remedial lessons worked? No. of learners who have caught
up with the lesson.
Yes, 5 students
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?

Marisan T. Dultra Raqel S. Domingo Checked by:
TLE Teacher SHS Coordinator JOY FRANKLIN F. CATIMBANG
PRINCIPAL I
Teaching Dates and Time June 4-8,2017,8:30-9:30,11:00-12:00,1:00-2:00 Quarter 1st Quarter

I. OBJECTIVES
The learners dmonstrate an understanding of the core concepts and theories in bread & pastry production
B. Performance Standards The learners independently demonstrate core competencies in preparing and producing bakery products
C. Learning Competencies Use appropriate baking ingredients according to required bakery products
II. CONTENT
Baking ingredients and its substitution Baking ingredients and its substitution Baking ingredients and its substitution
Baking ingredients and its substitution
(continuation) (continuation) (continuation)
A. References
2. Learning Materials page page/s 7-15 page/s 7-15 page/s 7-15 page/s 7-15
3. Additional materials from LR portal powerpoint presentation powerpoint presentation powerpoint presentation powerpoint presentation
IV. PROCEDURES
Call students for a short review about the

Ask the students if they are familiar with Call students for a short review about the Call students to analyze the given
or Presentating the new lesson different ingredients of pastry products
the ingredients of a pastry different ingredients of pastry products ingredient
( short review)
To ask the students to analyze the To ask the students to explain the different To ask the students to analyze the different To ask the students to identify the
different ingredients of a pastry products ingredients of a pastry products ingredients of a baked products different ingredients of a baked products

lesson
Show a powerpoint presentation on the Show a powerpoint presentation on the Show a powerpoint presentation on the
Show a powerpoint presentation on the
different ingredients of pastry products different ingredients of baked products different ingredients of baked products
different kind of baked products

skills
Call students to read and be familiar with Call students to read and be familiar with
Ask the students to identify each Ask the students to identify each process
the different ingredients used in pastry the different ingredients used in baked
ingredients in pastry products in baking bread
products products
Let the students identify the different Let the students expalin the different Let the students identify the different Let the students analyze the different
baking ingredients baking ingredients baking ingredients baking ingredients

skills in daily living Explain to the students that knowing the
Explain to the students the significance of Explain that upon knowing the ingredients Explain to the students that knowing the
different baking ingredients and its
knowing the different ingredients of of making bread will help them appreciate different baking ingredients and its substitution will help them be more
baked products to make pastry substitution will help the work easier resourceful for the available products

about the lesson Let the students realize the importance of
Cite at least one significant leeson they The students will give at least one important Cite at least one significant leeson they
knowing the ingredients of a pastry
have learned lesson thay have learned today have learned
products
Recitation Recitation Recitation Recitation

remediation
V. REMARKS
Grade 12 TLE is taken 4 times a week ( 1 hour per session. ) . Monday is a non-meeting day with the class.
VI. REFLECTION
B. Number of learners who need additional activities for remediation ________ out of _________students ________ out of _________students ________ out of _________students ________ out of _________students
up with the lesson.

help me solve?


PRINCIPAL I
I. OBJECTIVES
II. CONTENT
Baking Tools & Equipment and its Uses Baking Tools & Equipment and its Uses Baking Tools & Equipment and its Uses
Baking Tools & Equipment and its Uses
A. References
3. Additional materials from LR portal powerpoint presentation powerpoint presentation powerpoint presentation powerpoint presentation
IV. PROCEDURES
Ask the students if they are familiar with Call students for a short review about the Call students for a short review about the
or Presentating the new lesson Call students to analyze the given tools
the different baking tools. different tools used in baking different tools used in baking
To ask the students to analyze the To ask the students to sum up the different To ask the students to analyze the different To ask the students to identify the
different tools used in baking baking tools ingredients of a baked products different ingredients of a baked products

lesson
Show a powerpoint presentation on the Show a powerpoint presentation on the Show a powerpoint presentation on the Guide thestudents to the TLE laboratory
different kind of baking tools and different kind of baking tools and different kind of baking tools and and let them find the different baking
equipment equipment equipment tools

skills
Ask the students to identify each tools in Ask the students to identify each tools in Ask the students to identify each tools in Ask the students to identify each tools in
baking baking baking baking
Let the students identify the different Let the students expalin the different Let the students expalin the different baking Let the students expalin the different
baking tools baking tools tools baking tools

skills in daily living Explain to the students that knowing the
Explain that upon knowing the different Explain to the students that knowing the
Explain to the students the significance of different baking tools and its uses will help
tools of making bread will help them different baking tools will help the work
knowing the different tools in baking them be more resourceful for the available
appreciate to make bread. easier products

about the lesson Let the students realize the importance of
Cite at least one significant leeson they The students will give at least one important Cite at least one significant leeson they
knowing the tools and equipment used in
have learned lesson thay have learned today have learned
baking
Recitation Recitation Recitation Short Quiz

remediation
Assignment: List down the procedure on
Assignment: Advanced reading for other Assignment: Advanced reading for other Assignment: Advanced reading for other
proper measurement of Dry & Liquid
baking tools & equipment baking tools & equipment baking tools & equipment
Products
V. REMARKS
VI. REFLECTION
B. Number of learners who need additional activities for remediation ________ out of _________students ________ out of _________students ________ out of _________students ________ out of _________students
up with the lesson.

help me solve?


PRINCIPAL I
I. OBJECTIVES
II. CONTENT
Occupational Health & Safety Occupational Health & Safety Accurate Measurement of Ingredients
Accurate Measurement of Ingredients
( Sanitation) ( Sanitation) (continuation) ( Continuation)
A. References
3. Additional materials from LR portal powerpoint presentation(slideshare) powerpoint presentation(slideshare) powerpoint and video presentation powerpoint and video presentation
IV. PROCEDURES
Show a sample picture of a dirty kitchen Ask the learners if they are familiar on how Short review about on how to measure
or Presentating the new lesson Short review about sanitation
area to measure different baking ingredients and weigh different baking ingredients

Let the students analyze the different
Ask the students if they are convenient to To ask the students to sum up the different To ask the students to sum up the
techniques in measuring the different
work in that dirty area correct procedures in baking different measuring techniques in baking
ingredients

lesson
Show a powerpoint presentation on the Show a powerpoint and video presentation Show a powerpoint and video
Show a powerpoint presentation on the
different rules and regulation in sanitation on the weighing different baking presentation on the weighing different
different rules and regulation in sanitation
and personal hygiene ingredients baking ingredients

new skills
Ask the students to familiarize
Ask the students to identify each rules to Let the learners be familiar with the Let the learners be familiar with the correct
themselves in measuring ingredients in
follow correct procedures in working area procedures in measuring baking ingredients
baked products
Let the students analyze the different Let the students learn the different Let the students learn the different
Let the students identify the practical ways
rules and direction for a cleaned working techniques in measuring and weighing techniques in measuring and weighing
of keepimg the food clean
area ingredients ingredients

and skills in daily living Explain to the learners that knowing the Explain to the students that knowing the
Explain to the students the significance of Explain that upon knowing the practical
techniques in measuring and weighing different techniquesin measuring will help
having a nice and clean working area in ways in keeping the food and area clean ingredients in baked products will help them to them be more resourceful for the available
baking will help them to work easier. achieve good products ingredients

about the lesson
Cite at least one significant leeson they Cite at least one significant leeson they The students will give at least one important Cite at least one significant leeson they
have learned have learned lesson thay have learned today have learned
Recitation Short Quiz Recitation Short Quiz

remediation
Assignment: Advanced study about the Assignment: Advanced study about the
Assignment: Give some examples of food Assignment: List down different mixing
different techniques in measuring and different techniques in measuring and
borne diseases techniques
weighing ingredients weighing ingredients
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time July 17-21 - 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
C. Learning Competencies Decorate and Present Bakery Products
LC Code TLE_HEBP11PP-Iihi-5
II. CONTENT
Decorate and Present Bakery Products - Commonly Used Frostings or Ways to Present and Decorate Bakery
Decorate and Present Bakery Products
Rules for Garninshing Baked products Icings,Fillings and Glazes Products
A. References
1. Teacher's Guide page page/s 5 page/s 5 page/s 5 page/s 5
2. Learning Materials page page/s 43-44 page/s 43-44 page/s 45 page/s 46- 47
IV. PROCEDURES
Ask the learner "What do you usually Ask the learner"What do you feel when you
Short review on how they decorate a baked Ask the learner "What do you usually do
or Presentating the new lesson noticed about the appearance of baked are not properly groom when facing other
products with your icing on your cake?"
products?" people?"

Ask the learner if they are familiar with the Let the students classify the different types
Let the students distinguish the rules in Ask the learner"Is it aappealing to the eye if
different kinds on how to decorate baked of frostings,fillings and icings used in
garnishing a baked products your product is in good presentation?"
products. baking

lesson
Show picture of some baked products with To discuss and enumerate the steps in Show a picture of an example of baked To discuss the different ways to present their
different presentation garnishing a baked products products with beautiful icing,fillings baked products

new skills
Let the learners identify each type of Ask the students to familiarize themselves
Let the learners familiarized on how to Let the learners be familiar with the mixing
icing,fillings and glazes tha t is commonly with the different ways on how to present
decorate their products methods of dough
used in baking heir products
To explain to the learners the steps they need Let the students sum up the different Ask the students to sum up the ways on how
kinds/class of decoration that they can be
to follow in garnishing a baked products icing,fillings used in baking to present their products
made for their baked products

and skills in daily living Clarify to the learners that upon knowing the
Explain to the students the importance of Let the learners appreciate of knowing the Explain to the students that knowing the
steps in garnishing a baked products could
knowing on how to decorate baked products types of icing ,fillings can help them different ways on how to present their baked
add them a skill in presenting a baked
canhelp them achieve a good product. achieve a good quality products products can help them be more productive.
products
about the lesson To process learner's understanding in day-
Cite at least one significant leeson they have The students will give at least one important Cite at least one significant leeson they have
to-day living on how they can apply their
learned lesson thay have learned today learned
knowledge about baked products
Short Activity on how they are going to

Recitation / Class Participation Recitation Graded Recitation
present their sample products

remediation
Assignment: Cut,Print pictures showing Assignment: Bring a cupcake or mamon
Assignment: Study about Rules in Assignment: Study about how to store baked
different frosting,icing,glazed that usually and an alternative icing or filling that thay
garnishing products
used in baking can for garninshing
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time July 24-28 - 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
C. Learning Competencies Decorate and Present Bakery Products
II. CONTENT
How to Store Baked Products How to Store Baked Products Food Packaging Food Packaging
A. References
1. Teacher's Guide page page/s page/s page/s page/s
IV. PROCEDURES
Ask the learner"What do you feel when

Ask the students on how and where to store
or Presentating the new lesson you are not properly groom when facing Students review the previous lesson Review the previous lesson
baked products
other people?"
Ask the learner how they store their food Let the students understand on how to Let the students understand the proper Ask the students on how they pack their
at home store baked products packaging of baked products foods

lesson
Present a power point presentation on Present a power point presentation on
Show some pictures with proper packaging Discuss the types of packaging materials
how to store food properly where to store food

new skills
Present a powerpoint presentation on how Present a video on how and where to store Present a powerpoint presentation on Present some pictures with proper
to refesh food food having a good package packaging
Let the students understand in storing Explain the students on how and where to Let the students analyze the importance of Students make their own poper
food properly store food having a good packaging packaging of food

Explain the importance of storing food Students explain the importance of storing Students understand the functions of food Students understand the functions of food
properly food properly packaging packaging

about the lesson
Students generalize the lesson on how to
Students generalize the lesson Students generalize the lesson Students generalize the lesson
store baked products
Short Activity on proper packaging of

Class Participation Short Quiz Short Quiz
foods

remediation
Assignment: Study on where to store food
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time August 7-11 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
C. Learning Competencies Standards & Procedure
II. CONTENT
Standards Recipes & Standard

Portion Control & Yield Bakery Business Plan Bakery Business Plan (continuation)
Specifications
A. References
IV. PROCEDURES
Ask the learner"How are you going to cut

Ask the learner"What are you going to do Summarized the topics about baked
or Presentating the new lesson a whole size bread / cake and give it to Review the previous lesson
to satisfy your customers? products
your family members?"
Ask the learner"How would they know if Ask the learner how they control the Ask the learner if they are familiar of a Ask the learner if they are familiar of a
their product can be famous? number of servings of baked products business plan business plan

lesson
To discuss and enumerate the importance To discuss and enumerate the importance
To discuss about Business plan To discuss about Business plan
of knowing about portion control of knowing about portion control

new skills Let the learners familiarized on the
different standard procedures and Let the learners familiarized on how to Let the learners familiarized on how to Let the learners familiarized on how to
specification to follow in doing baked control the portion of their baked products make a business plan make a business plan
products
Let the students analyze the importance of Let the students analyze the importance of Let the students analyze the importance of Let the students analyze the importance
standardization portion control knowing a business plan of knowing a business plan

and skills in daily living Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of
Students understand the functions of knowing the importance of portion control knowing the importance of having a business knowing the importance of having a business
standard recipe and procedure could help them get the right amount of plan could help them achieve a good business plan could help them achieve a good
servings. in the future. business in the future.

about the lesson To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to-
day living on how they can apply their day living on how they can apply their day living on how they can apply their day living on how they can apply their
knowledge about baked products knowledge about baked products knowledge about baked products knowledge about baked products
Recitation / Class Participation Recitation / Class Participation Project: Bakery Business Plan Project: Bakery Business Plan

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time August 14-18 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
II. CONTENT
No Classes - Bulacan Assess students knowledge ( Checking of

Bakery Business Plan Bakery Business Plan (continuation)
Day Test Papers & Item Analysis)
A. References
2. Learning Materials page page/s page/s page/s page/s
IV. PROCEDURES
Summarized the topics about baked

or Presentating the new lesson Review the previous lesson
products
Ask the learner if they are familiar of a Ask the learner if they are familiar of a
business plan business plan

lesson
To discuss about Business plan To discuss about Business plan

new skills
Let the learners familiarized on how to Let the learners familiarized on how to
make a business plan make a business plan
Let the students analyze the importance of Let the students analyze the importance
knowing a business plan of knowing a business plan

and skills in daily living Explain to the students the importance of Explain to the students the importance of
knowing the importance of having a business knowing the importance of having a business
plan could help them achieve a good business plan could help them achieve a good
in the future. business in the future.

about the lesson To process learner's understanding in day-to- To process learner's understanding in day-to-
day living on how they can apply their day living on how they can apply their
knowledge about baked products knowledge about baked products
Project: Bakery Business Plan Project: Bakery Business Plan

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time August 21-25,2017 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
II. CONTENT
No Classes - Ninoy Recipe for Bread ( Soft Roll) Recipe for Bread ( Soft Roll) No Classes - Math Com
Aquino Day
A. References
IV. PROCEDURES
or Presentating the new lesson Discuss the given recipe Groupings for Performance Work
To let the learners be familiarized with the Let the learners meet and discussed with
given recipe their groupmates

lesson

new skills


about the lesson

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time August 28-Sept. 1,2017, 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
II. CONTENT
No Classes - National General Practice for Linggo ng Wika

No Classes - Del Pilar Linggo ng Wika Celebration
Heroes Day Day
A. References
IV. PROCEDURES

lesson

new skills


about the lesson

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Sept. 4-8,2017, 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
II. CONTENT
Recipe for
Production of Baked products (banana
production(banana No Classes- NCAE No Classes- NCAE
bread)
bread)
A. References
IV. PROCEDURES
Enhance the skills of the students in

producing baked products

lesson

new skills
steps to follow in producing baked
products

and skills in daily living Explain to the students the importance of
knowing how to produce baked products
could help them achieve a good products in
the future.

about the lesson To process learner's understanding in day-to-
day living on how they can apply their
knowledge about baked products
Evaluate finished products

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Sept. 11-15,2017, 1:00-2:00 Quarter 1st Quarter
I. OBJECTIVES
II. CONTENT
Production of Baked products (banana Production of Baked products (banana Production of Baked products (banana No Classes- Malolos
bread) bread) bread) Congress
A. References
IV. PROCEDURES
Enhance the skills of the students in Enhance the skills of the students in Enhance the skills of the students in Enhance the skills of the students in
producing baked products producing baked products producing baked products producing baked products

lesson

new skills
Let the students analyze the different Let the students analyze the different
Let the students analyze the different steps Let the students analyze the different steps
steps to follow in producing baked steps to follow in producing baked
to follow in producing baked products to follow in producing baked products
products products

and skills in daily living Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of
knowing how to produce baked products knowing how to produce baked products knowing how to produce baked products could knowing how to produce baked products
could help them achieve a good products in could help them achieve a good products in help them achieve a good products in the could help them achieve a good products in
the future. the future. future. the future.

knowledge about baked products knowledge about baked products knowledge about baked products knowledge about baked products
Evaluate finished products Evaluate finished products Evaluate finished products Evaluate finished products

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Sept. 18-22,2017, 1:00-2:00 Quarter 1st Sem
I. OBJECTIVES
II. CONTENT
Production of Baked products (banana Production of Baked products (banana No Classes- National Production of Baked products (banana
bread) bread) Protest day bread)
A. References
IV. PROCEDURES
Enhance the skills of the students in Enhance the skills of the students in Enhance the skills of the students in
producing baked products producing baked products producing baked products

lesson

new skills
Let the students analyze the different Let the students analyze the different
Let the students analyze the different steps
steps to follow in producing baked steps to follow in producing baked
to follow in producing baked products
products products

and skills in daily living Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of
knowing how to produce baked products knowing how to produce baked products knowing how to produce baked products
could help them achieve a good products in could help them achieve a good products in could help them achieve a good products in
the future. the future. the future.

about the lesson To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to-
day living on how they can apply their day living on how they can apply their day living on how they can apply their
knowledge about baked products knowledge about baked products knowledge about baked products
Evaluate finished products Evaluate finished products Evaluate finished products

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Oct. 2-6,2017, 1:00-2:00 Quarter 1st Sem
I. OBJECTIVES
B. Performance Standards The learners independently demonstrate core competencies in preparing and producing pastry products
C. Learning Competencies Prepare Pastry Products
II. CONTENT
Production of Pastry products (Lemon

Production of Pastry products
tart)
Production of Pastry products Recipe for production
A. References
IV. PROCEDURES
or Presentating the new lesson Discuss the given recipe
producing pastry products producing pastry products producing pastry products
To let the learners be familiarized with the

given recipe

lesson
Let the students analyze the different steps Let the students analyze the different steps Let the students analyze the different steps
to follow in producing pastry products to follow in producing pastry products to follow in producing pastry products

new skills Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of
knowing how to produce pastry products knowing how to produce pastry products could knowing how to produce pastry products could
could help them achieve a good products in help them achieve a good products in the help them achieve a good products in the
the future. future. future.
To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to-
knowledge about pastry products knowledge about pastry products knowledge about pastry products


Performance Test Performance Test Performance Test

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Oct. 2-6,2017, 1:00-2:00 Quarter 1st Sem
I. OBJECTIVES
B. Performance Standards The learners independently demonstrate core competencies in preparing and producing pastry products
C. Learning Competencies Prepare Pastry Products
II. CONTENT
Production of Pastry products (Lemon

Recipe for production tart)
Production of Pastry products Production of Pastry products
A. References
IV. PROCEDURES
or Presentating the new lesson Discuss the given recipe
producing pastry products producing pastry products producing pastry products
To let the learners be familiarized with

the given recipe

lesson

new skills Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of
knowing how to produce pastry products knowing how to produce pastry products could knowing how to produce pastry products could
could help them achieve a good products in help them achieve a good products in the help them achieve a good products in the
the future. future. future.
To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to-


Performance Test Performance Test Performance Test

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time June 4-8,2017,8:30-9:30,11:00-12:00,1:00-2:00 Quarter 1st Sem

I. OBJECTIVES
The learners dmonstrate an understanding of the core concepts and underlying theories in preparing and presenting gateux,tortes, and cakes.
B. Performance Standards The learner demonstrate competencies in preparing and presenting gateaux,tortes,and cakes.
C. Learning Competencies Prepare Sponge and cakes
LC Code TLE_HEBP11PPTC-III-af-7
II. CONTENT
How to measure Correct proportion Main Ingredients used for

Main Ingredients used for
variety of sponge and cakes
ingredients control variety of sponge and cakes
(continuation)
A. References
IV. PROCEDURES
Ask the learner" How are you going to

Short review about accurate measurement Ask the learner" What are the ingredients Short review on the main ingredients of
or Presentating the new lesson measure the ingredients for baked
of ingredients used in cakes"? cake
products?"

To ask the students to analyze the correct/ To ask the students to analyze the main
Ask the learner "How do you cut a round To ask the students to analyze the main
proper measurement of different igredients and their effects to the baked
cake?" igredients to be used in making cakes
ingredients products

lesson
Discuss the steps on how to measure
Discuss about portion control and let them Discuss the different main ingredients for Discuss the different main ingredients for
properly the different ingredients
analyze how important it is. making cake making cake and their effects.
accurately.

new skills
Ask the students to identify and be Ask the students to be familiar with the Explain to the students the importance of Explain to the students the importance of
familiar with the ingredients and proper different cut /portion that can apply in knowing the main ingredients of cake can help knowing the main ingredients of cake can help
way to measure them cake them achieve a good products them achieve a good products
To process learner's understanding in day-to- To process learner's understanding in day-to-
Let the students understand in measuring Let the students understand the importance
ingredients properly of portion control knowledge about cake knowledge about cake

Explain to the students the significance of Explain to the students that knowing the Explain to the students that knowing the Explain to the students that knowing the
knowing on how to measure properly the portion control could help them getting main ingredients could help them achieve main ingredients could help them achieve
given ingredients the right number of servings the right and correct product the right and correct product

Cite at least one significant leeson they Cite at least one significant leeson they
have learned knowledge knowledge about cakes have learned
Oral Participation Oral Participation Oral Participation Oral Participation

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Nov. 20-24,2017, 1:00-2:00 Quarter 2nd Sem
I. OBJECTIVES
II. CONTENT
How to measure Correct proportion Main Ingredients used for

Main Ingredients used for
variety of sponge and cakes
ingredients control variety of sponge and cakes
(continuation)
A. References
1. Teacher's Guide page page/s 7 page/s 7 page/s 7 page/s 7
IV. PROCEDURES
Ask the learner" How are you going to

Short review about accurate measurement Ask the learner" What are the ingredients Short review on the main ingredients of
or Presentating the new lesson measure the ingredients for baked
of ingredients used in cakes"? cake
products?"

To ask the students to analyze the correct/ To ask the students to analyze the main
Ask the learner "How do you cut a round To ask the students to analyze the main
proper measurement of different igredients and their effects to the baked
cake?" igredients to be used in making cakes
ingredients products

lesson
Discuss the steps on how to measure
Discuss about portion control and let them Discuss the different main ingredients for Discuss the different main ingredients for
properly the different ingredients
analyze how important it is. making cake making cake and their effects.
accurately.

new skills
Ask the students to identify and be Ask the students to be familiar with the Explain to the students the importance of Explain to the students the importance of
familiar with the ingredients and proper different cut /portion that can apply in knowing the main ingredients of cake can help knowing the main ingredients of cake can help
way to measure them cake them achieve a good products them achieve a good products
To process learner's understanding in day-to- To process learner's understanding in day-to-
Let the students understand in measuring Let the students understand the importance
ingredients properly of portion control knowledge about cake knowledge about cake

Explain to the students the significance of Explain to the students that knowing the Explain to the students that knowing the Explain to the students that knowing the
knowing on how to measure properly the portion control could help them getting main ingredients could help them achieve main ingredients could help them achieve
given ingredients the right number of servings the right and correct product the right and correct product

Cite at least one significant leeson they Cite at least one significant leeson they
have learned knowledge knowledge about cakes have learned

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Nov. 27-30,2017, 1:00-2:00 Quarter 2nd Sem
I. OBJECTIVES
II. CONTENT
Recipe for production Recipe for production No Classes- National Childrens

No Classes-Bonifacio Day
( chocolate cake) ( chocolate cake) Month
A. References
1. Teacher's Guide page page/s page/s 7 page/s 7 page/s 7
2. Learning Materials page page/s 163 page/s 163 page/s 163 page/s 163
IV. PROCEDURES
Enhance the skills of the students in Enhance the skills of the students in
producing baked products producing baked products

lesson

new skills


about the lesson

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Dec. 11-15,2017, 1:00-2:00 Quarter 2nd Sem
I. OBJECTIVES
II. CONTENT
Production of Cake products (chocolate Production of Cake products (chocolate Production of Cake products (chocolate Production of Cake products (chocolate
cake) cake) cake) cake)
A. References
IV. PROCEDURES
or Presentating the new lesson Enhance the skills of the students in Enhance the skills of the students in Enhance the skills of the students in Enhance the skills of the students in
producing pastry products producing pastry products producing pastry products producing pastry products

lesson
steps to follow in producing pastry
products

skills Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of Explain to the students the importance of
knowing how to produce pastry products knowing how to produce pastry products knowing how to produce pastry products could knowing how to produce pastry products could
could help them achieve a good products in could help them achieve a good products in help them achieve a good products in the help them achieve a good products in the
the future. the future. future. future.
To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to- To process learner's understanding in day-to-
knowledge about pastry products knowledge about pastry products knowledge about pastry products knowledge about pastry products

Evaluate finished products Evaluate finished products Evaluate finished products Evaluate finished products

knowledge about pastry products knowledge about pastry products knowledge about pastry products knowledge about pastry products
Performance Test Performance Test Performance Test Performance Test

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I
Teaching Dates and Time Jan.3-5,2018, 1:00-2:00 Quarter 2nd Sem

I. OBJECTIVES
II. CONTENT
Mixing Method used for variety of sponge

Mixing Method used for variety of sponge
and cakes
and cakes
( continuation)
A. References
2. Learning Materials page page/s page/s page/s 144-152 page/s 144-152
IV. PROCEDURES
or Presentating the new lesson Ask the learner" Are you familiar with the Short review about different mixing
different mixing for cakes?" methods for cakes

To ask the students to analyze the different
Ask the learner "Whcich method is easier
mixing methods that can apply in making
to prepare?"
cakes

lesson
Discuss the different mixing method and Discuss the different mixing method and
explain the difference with each method explain the difference with each method

skills
Ask the students to identify and be familiar Ask the students to identify and be familiar
with the different mixing method with the different mixing method
techniques techniques
Let the students understand the importance Let the students understand the importance
of knowing the different mixing method for of knowing the different mixing method
variety of cakes for variety of cakes

Explain to the students the significance of Explain to the students the significance of
knowing the different mixing method colud knowing the different mixing method
help them achieve a good product colud help them achieve a good product

about the lesson
Cite at least one significant leeson they have To process learner's understanding in day-to-
day living on how they can apply their
learned knowledge
Oral Participation Oral Participation

remediation
V. REMARKS
Grade 12 is taken 4 times a week ( 1 hour per session. ) . Friday is a non-meeting day with the class.
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I

I. OBJECTIVES
C. Learning Competencies Prepare and use Fillings
LC Code TLE_HEBP11TC-IIIg-8
II. CONTENT
Identification of fillings appropriate in a

Filling and assembling cakes Types of icing/ frosting and their uses Presenting and plating sponge and cakes
specific cakes
A. References
IV. PROCEDURES
Ask the learner" Are you familiar with Ask the learner" Why does cakes need icing
Short review about different fillings for Short review about different icing for
or Presentating the new lesson the different fillings to be used in making / frosting on the final appearance before
cakes cakes
cakes?" selling in the market?"

To ask the students to analyze what kind
Ask the learner "Whcich fiiling is easier To ask the students to analyze the different Ask the learner "Which part of cakes is
of fillings should be used for specific
and delicious to prepare?" types if icing and its uses for cakes good to be served at customers?
cakes

lesson
Discuss the different fillings that can be Discuss the different steps in assembling Discuss the different kinds of icing and its Discuss the different steps to follow when
used in making cakes cakes characteristic serving cakes

skills
Ask the students to identify and be Ask the students to analyze and be familiar Ask the students to analyze and be familiar
Ask the students to identify and be familiar
familiar with the different filling that can with the different steps in assembling with the steps in presenting and plating
with the different kinds of icing
be used for cakes cakes cakes
Let the students understand the Let the students understand the importance Let the students understand the importance
Let the students understand the importance
importance of knowing the different of knowing the different icing for variety of of knowing the different steps in plating
of knowing the steps in assembling cakes
fillings for variety of cakes cakes and presenting cakes

Explain to the students the significance of Explain to the students the significance of Explain to the students the significance of Explain to the students the significance of
knowing the different steps in plating and
knowing the different fillings for cakes knowing the different steps in assembling knowing the different icing colud help them presenting cakes help them achieve a good
colud help them achieve a good product cakes colud help them achieve a good product achieve a good product
product

Cite at least one significant leeson they Cite at least one significant leeson they have To process learner's understanding in day-to-
have learned knowledge learned knowledge

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I

I. OBJECTIVES
The learners dmonstrate an understanding of the core concepts and underlying theories in preparing and dispalying petis fours
B. Performance Standards The learner demonstrate competencies in preparing and displaying petits fours
C. Learning Competencies Prepare iced petits fours
LC Code TLE_HEBP11TC-IIIg-8
II. CONTENT
Different kinds of fillings and flavor for

Characteristics of petit fours Types or kinds of petit fours bases Design and display petit four
petit four
A. References
IV. PROCEDURES
Ask the learner" Why does cakes need icing

Ask the learner" Are you familiar with Short review about different icing for
or Presentating the new lesson Short review about petit fours / frosting on the final appearance before
the word petit four?" cakes
selling in the market?"
To ask the students to analyze what petit Ask the learner "Whcich fiiling is easier To ask the students to analyze the different Ask the learner "Which part of cakes is
fours is and delicious to prepare?" types of fillings and flavor good to be served at customers?

lesson
Discuss the different kinds of bases used Discuss the different kinds of fillings and its Discuss the different steps to follow when
Discuss and dsecribe about petit fours
in petit fours characteristic serving petit four

skills
Ask the students to analyze and be familiar Ask the students to identify and be familiar Ask the students to analyze and be familiar
Ask the students to be familiar with petit
with the different steps in assembling with the different kinds of fillings and with the steps in presenting and plating
four
cakes flavor for petit fours petit fours
Let the students understand the Let the students understand the importance Let the students understand the importance
Let the students understand the importance
importance of knowing all about petit of knowing the different icing for variety of of knowing the different steps in plating
of knowing the steps in assembling cakes
four cakes and presenting petit four

skills in daily living Explain to the students the significance of Explain to the students the significance of
Explain to the students the significance of Explain to the students the significance of
knowing the different bases used as bases in knowing the different steps in plating and
knowing petit four could help them to have
petit four colud help them achieve a good
knowing the different icing colud help them presenting cakes help them achieve a good
an idea about petit four achieve a good product
product product

Cite at least one significant leeson they Cite at least one significant leeson they have To process learner's understanding in day-to-
have learned knowledge learned knowledge

remediation
V. REMARKS
VI. REFLECTION
remediation


can help me solve?


PRINCIPAL I

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GRADE 1 TO 12 School MARONQUILLO NATIONAL HIGH SCHOOL Grade Level Grade 8

Teaching Dates and Time Quarter _____ Quarter

III. LEARNING RESOURCES

1. Teacher's Guide page page/s page/s page /s page /s

2. Learning Materials page page/s pages/s page/s page/s

3. Additional materials from LR portal

B. Other Learning Resources

or Presentating the new lesson

B. Establishing a purpose for the lesson

C. Presenting examples/instances of the new

F. Finding practical application of concepts

H. Making generalization and abstractions

J. Additional activities for application or

C. Did the remedial lessons worked? No. of learners who have

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

G. What innovation or localized materials did I use, discover which I

Prepared by: Checked by:

First Day of Classess-

III. LEARNING RESOURCES

1. Teacher's Guide page page/s page/s page /s page /s 2-3

2. Learning Materials page page/s pages/s page/s page/s

3. Additional materials from LR portal YOUTUBE -video presentation powerpoint presentation

B. Other Learning Resources

B. Establishing a purpose for the lesson

C. Presenting examples/instances of the new

D. Discussing new concepts and practicing new

F. Finding practical application of concepts and

H. Making generalization and abstractions

Graded recitation Short Quiz Graded recitation

J. Additional activities for application or

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

G. What innovation or localized materials did I use, discover which I wish

Prepared by: Checked by:

Teaching Dates and Time June 4-8,2017,8:30-9:30,11:00-12:00,1:00-2:00 Quarter 1st Quarter

III. LEARNING RESOURCES

1. Teacher's Guide page page/s page/s page /s page /s

B. Other Learning Resources

Call students for a short review about the

B. Establishing a purpose for the lesson

C. Presenting examples/instances of the new

D. Discussing new concepts and practicing new

F. Finding practical application of concepts and

H. Making generalization and abstractions

Recitation Recitation Recitation Recitation

J. Additional activities for application or

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

G. What innovation or localized materials did I use, discover which I wish

Prepared by: Checked by:

III. LEARNING RESOURCES

1. Teacher's Guide page page/s page/s page /s page /s

B. Other Learning Resources

B. Establishing a purpose for the lesson

C. Presenting examples/instances of the new