Republic of the Philippines

Department of Education
Region II – Cagayan Valley
Schools Division of Nueva Vizcaya
MUNGUIA NATIONAL HIGH SCHOOL
Munguia, Dupax del Norte, Nueva Vizcaya

DAILY LESSON SCHOOL Munguia National GRADE LEVEL 11

LOG High School
TEACHER Marichu S. Linda LEARNING BREAD AND
AREA PASTRY
PRODUCTION
TEACHER Monday QUARTER IV
DATE AND
TIME
SESSION DATE MAY 06,2022

I. OBJECTIVES
A. Content The learner demonstrates understanding of…
Standards 1. The basic concept and underlying in decorating petit fours

B. Performance The learners should be able to:

Standards 1. Measure the exact amount of ingredients used in petit fours
2. Select the proper ingredients used in petit fours
3. Decorate and display petit fours
C. Learning The learner demonstrates understanding of the basic concept and underlying in
Competency preparing petit fours

SPECIFIC The learners are expected to:

OBJECTIVES 1. Define Petit fours
2. Perform the proper measurement
3.Decorate and display petit fours
II. CONTENT PREPARE PETIT FOURS
III. LEARNING Activities/Strategies Annotations/
RESOURCES Remarks

A. References
1. Teacher’s Guide Pages N/A
2. Learner’s Guide Learning Activity Sheet
Pages
3. Textbook Pages N/A No textbook
prescribed
4. Additional Material Teacher-Developed Task Sheets (Digital and Printed) Intended to provide
from Learning (All contextualized by the teacher, with use of PowerPoint various learning
Resource Material Presentation, ) opportunities to
later increase the
students’
performance and
class achievement.

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B. Other Learning N/A
Sources
IV. PROCEDURES A. Preliminary Activities: 5 minutes)
 Prayer (INDICATOR 4)
A. Review of Previous  Greetings
Lesson  Checking of Attendance At the very
 Checking of Assignment beginning of the
class, the teacher
smiled to convey to
the
learners that they
are welcome in the
bread and pastry
class and to
promote open
communication
between the teacher
and learners.

During preparatory
activities,
classroom
B. Setting of Standards: management was
 Rules and Regulation During,before and after done. Rules
 Safety and health protocols and regulations on
the classroom were
done to have a
productive
classroom with
focused, attentive,
and on-task
students.

The teacher also

reminds the learners
about Covid 19
classroom
precautions. She
reminded the
learners about
physical distancing,
health,
and hand hygiene,
and always wearing
their face masks to
protect
C. Review of the Past Lesson. themselves from the
virus and to prevent
 What are the ingredients use in preparing cakes
the spread of
 What is the use of yeast in making cake
COVID-19.
Does the fresh egg is essential in making egg

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 (INDICATOR 1)
Presentation of the D. Motivation: (5 minutes)
New Lesson ACTIVITY 1: 4 PICS 1 WORD PUZZLES
Directions: The students will be given set of pictures for them This activity will
to describe or tell what was the picture. make the learners
feel the integration
of English
subject .This game
is vocabulary
builder.

E. Presentation/Exposition:
The teacher tells the session topic and objectives, expected
learning outcomes, through a shared slide deck.

B. Establishing a ACTIVITY 2:. “What's my abbreviation? (5 minutes)

purpose for the The learners will identify the abbreviations for the following Mathematics is
lesson words. integrated since the
1. Tablespoon _________or__________ topic is all about
2. Teaspoon___________ or__________ abbreviations. The
3. Pint _____________ leamers have
4. Quart____________ recalled the
5. Gallon___________ abbreviations in
6. Cup______________ measurements used

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 7. Ounce____________ in a recipe.
8. Pound____________
9. Hour______________ (INDICATOR 4)
10. Minute____________ In the activity
"What's my
abbreviation?", the
The students will be asked to listen very well in different teacher encourages
abbreviation of measuring tools used in preparing petit four . and reminded the
The teacher will present this activity using powerpoint learners not to be
afraid to answer
and said that it is
not bad to try to
answer by
identifying the
abbreviations of
measurement.

C. Presenting Activity No. 2. “Cheat Sheet for Learning Equivalents” (5 minutes)

Examples/ Instances (INDICATOR 1)
of the New Lesson Learners will be asked to prepare a blank sheet of colored Numeracy skills
paper and follow were shown in this
the instructions below. activity therefore
mathematics
 Take a blank piece of colored paper and fold it in half subject was
lengthwise, integrated inti this
 then fold in half again so you have four columns. part of the lesson.
Learners identify
 Then fold it in half crosswise. the equivalents as
marked in the
 Then fold in half again so you have four rows. There spaces above by
should be 16 folding the paper
 spaces in all. accordingly to show
the number of
 Identify the equivalents as marked in the spaces above tablespoons and
by folding cups by the number
of squares
 the paper accordingly to show the number of
tablespoons by the
(INDICATOR 6)
 number of squares.
In this activity, the
teacher showed
16 tbs. = 1 cup
fairness in the way
8 tbs. = 1/2 cup
of waiting for the
4 tbs. = 1/4 cup
learners who did
2 tbs. = 1/8 cup
not follow on time
with the
instructions, and
she
repeated the
instructions for the
learners not
immediately able to
make
the cheat sheet for
learning

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 equivalents.

(INDICATOR 7)

The teacher
provided learning
opportunities and
engaged learners to
participate and
cooperate in this
hands - on learning
activity

(INDICATOR 2)

‘Students were able

to put parts together
by creating a
“Cheat Sheet for
Learning
Equivalent”. The
teacher used the
jigsaw method for
individual activity.
Based on the
Jigsaw Method
invented by
Aronson, Elliot
(1971) it helps
students to improve
their listening,
communication,
and problem-
solving skills

D. Discussing new
concepts and Activity No. 3. "Pass the Cup" (5 minutes)
practicing new (INDICATOR 5)
skills # 1 I. Varied questions will be asked to the students to assess their
understanding of the topic. They will be encouraged to give In this part of the
their ideas lesson, the teacher
and insights regarding the topic discussed. gave instructions
1. What amount does each cup measure? before doing this
activity. She also a
reminder to be
careful in passing
the measuring
cup to the classmate
so that it does not
fall off, deformed,
2. Why is it important to familiarize yourself with and does not
abbreviations used in hurt anyone.
3. Why is it important to know the equivalent measurement of
ingredients? In this activity, the
4. How will you apply your learnings in real-life situations? learners were

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 nervous because
the measuring cup
might land on them.
That is Why the
teacher encouraged
the learner’s not to
be nervous and
said she believed
that the learners
could answer it.

(INDICATOR 8)

In this activity
there was music
and the teacher
controlled when the
would stop. of this,
the teacher was
able to create a
learning
environment that
sustains learners
'active and
excitement.

E. Discussing new Activity No. 4. “ What’s my Name ” (5 minutes)

concepts & The learners will do the activity “ Remember my use” .The In this cooperative
practicing new teacher will post some sample picture use in baking then the and collaborative
skills # 2 learners will draw the box and place it on the correct picture learning, students
placed on the front worked together in
‘small groups to
maximize their own
and each other's
learning. Again, the
teacher used the
constructivism
philosophy of
teaching that is
learner-

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 centered.

F. Development of Activity No. 5. “ Remember my use”

Mastery Continuation the activity of “whats my name” learners will tell (5 minutes)
whats the use of its tools then they will discuss it to their This strategy
classmates. promotes
interactions This
kind of group
activity challenged
the students to
think harder and
dig deeper and they
had a
collaboration.
Learners needed to
combine their
knowledge about
the lesson that they
are learned during
discussion

In this cooperative
and collaborative
learning, students
worked together in
‘small groups to
maximize their own
and each other's
learning. Again, the
teacher used the
constructivism
philosophy of
teaching that is
learner- centered.

(INDICATOR 5)

In this activity, the

class was divided
into two so the
teacher gave
another reminder
to the students to
follow the physical
distancing.

(INDICATOR 4)
During the lesson
proper, the teacher
demonstrated how
to use the
measuring spoon,
measuring cup, and
measuring glass for
liquid and to

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 demonstrate the
basic equivalents in
measuring
ingredients-
Therefore,
the teacher used
spoken words that
include instructions
and she used
non-spoken
messages that
include gestures,
body movements,
and
postures.

(INDICATOR 3)

Some parts of the

lesson proper were
translated and
explained into
Tagalog in favor of
learners ' linguistic
concerns.

The teacher used

the individual
assessment through
a short quiz
According to Maki,
L (2002) by
analyzing student’s
performance
through formative
assessment and
sharing the results
with them.
instructors help
students to
understand their
strengths and
weaknesses
and to reflect on
how they need to
improve over the
course of their
remaining studies

G. Finding Activity No. 6: “Decorate Me” (15 minutes)

Practical The teacher will instruct the learners after they decorate their
Application of own petit four and they need to sell the products. Then they
will make their own costing for them to able to learn how to be (INDICATOR 1)

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 concepts and a entrepreneur.
Skills in Daily This activity is an
Living integration of
teacher’s
knowledge within
and across other
learning areas; and
is responsive to
learners with talents
and skills in
cookery ,business
and entrepreneur
subject.

(INDICATOR 9)

It was mentioned
that one of the
students cant think
what is good for
her decoration , so
the teacher will
give her an
advance sample
picture to beatify
her own petit fours
so that she will
have a better
understanding on
how to decorate
properly
H. Making Activity No. 7. “Tell me “
Generalizations and 1. What decorations did you apply in your petit four (5 minutes)
Abstractions about the 2. What are the ingredients The students will be
Lesson 3. What do you want in this activity you want to share with given opportunity
others to express
themselves and
relate to the lesson
based on their
present context and
current situations.

I. Evaluating 7 minutes)
Learning Activity No. 8:”Feedbacking” Teachers’ Time
The learners will be evaluated using scoring rubrics (

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J. Additional Assignment (INDICATOR 10)
Activities/Assignment
Assign students to make their own recipe in making the petit The teacher knew
four using simple method. that the curriculum
of the Indigenous
And for the IP students they are going to make a petit four People is focused
design using their product that they commonly used in their on their daily lives
home that's why in this
part of the lesson,
the teacher asked
the student to make
their own recipe
displayed the
culture
and experiences of
IP’S that they have
in their home- It is
also
displayed how IP

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 will apply this
learning in a real-
life situation

Prepared by: Reviewed by:

MARICHU S. LINDA MA. CORINNA L. DUCUSIN
Teacher II MT II/SHS Subject Group Head

Approved by:

MENALYN A. SALVADOR
Secondary Schools Principal I

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