Week 1 Daily Lesson Plan In Bread and Pastry Production

1. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
DAILY LESSON LOG SCHOOL: RESPSCI QUARTER 1 WEEK 1
TEACHER; JONALYN S. HUGO SHS TRACK TVL- HE2
INCLUSIVE DATE: Aug. 29-September 1, 2023 LEARNING AREA Bread and Pastry Prodcution
SCHEDULE TIME: 7:00-9:00, 9:15-11:15,12:45-
2:45
TIME FRAME: 2 hours
Monday(August 28, 2023)
Holiday
Tuesday (August 29, 2023) Wednesday(Aug.
30,2023)
Thursday(Aug. 31,2023) Friday (Sept. 1, 2023
Grade Level/Section/
Time
7:00-9:00 G12- Charcuterie
9:15-11:15 G11- Le Bernardin
12:45-2:45- G12- Grissini
7:00-9:00 G12- Charcuterie
9:15-11:15 G11- Le Bernardin
12:45-2:45- G12- Grissini
7:00-9:00 G12-
Charcuterie
9:15-11:15 G11- Le
Bernardin
12:45-2:45- G12- Grissini
7:00-9:00 G12- Charcuterie
9:15-11:15 G11- Le
Bernardin
12:45-2:45- G12- Grissini
7:00-9:00 G12- Charcuterie
9:15-11:15 G11- Le Bernardin
12:45-2:45- G12- Grissini
Content Standard Subject orientation in
"Bread and Pastry
Production
Diagnostic Test The learners demonstrate
an understanding of the
core concepts and
theories in bread and
pastry production
The learners demonstrate
an understanding of the
core concepts and theories
in bread and pastry
production
Performance
Standard
students should acquire key
concept skills, since "bread
and pastry production"
likely falls under the culinary
art or hospitality field
assess whether students
have met the desired
level of competence in
various aspects of
baking and pastry
making.
The learners
independently
demonstrate core
competencies in bread
and pastry production as
prescribed
in the TESDA Training
The learners independently
demonstrate core
competencies in bread and
pastry production as
prescribed
in the TESDA Training

2. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
Regulation
Learning
Competencies
The learners:
1. explain core concepts
ain bread and pastry
production
1. 2. discuss the relevance of
the course
3. explore opportunities in
bread and pastry
production
LEARNING
RESOURCES
CG, DO SLM CG, DO SLM
SPECIFIC OBJECTIVES a. Understand the
fundamental principles of
baking, including ingredient
functions, mixing methods,
and fermentation.
b.dentify and differentiate
between various types of
bread, such as yeast breads,
quick breads, and specialty
breads.
a. Evaluate students'
understanding of basic
baking principles,
terminology, and key
concepts related to
bread and pastry
production.
b. determine students'
proficiency in executing
essential baking
techniques, such as
mixing methods, dough
preparation, and
shaping.
At the end of this module,
the learners shall be able
to:
a. Explain core concept
in bread and pastry
production
b. Appreciation on the
relevance of the
course
c. Explore career
opportunities in
bread and pastry
production
At the end of this module,
the learners shall be able
to:
a. Familiarize oneself
with the history of
Baking
b. Show how the
development of baking
evolves throughout
the time
c. Share the importance
of baking industry in
the Philippine
economy

3. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
c. Assess students'
ability to handle and
measure ingredients
accurately, considering
their roles in achieving
desired outcomes.
PROCEDURE
PRELIMINARIES/PRE-ACTIVITIES (20 MINUTES)
A. Pre-test (5
min)
Direction: Choose the letter
of the best answer. Encircle
the best answer.
1. Which of the following
job is suited for a bread and
pastry NC II graduate?
a. Chocolatier
b. front office desk officer
c. room attendant
d. seafarer
2. Which of the following is
a part of bakery product?
a. dinner roll b.egg pie
pizza d. swiss roll
3. Which of the following
specializes in making
desserts, especially cakes
and
pastries?
a. Chef de Rang b. Chef d’
etage c. Demi Chef de Rang
Direction: Read and
understand the statement.
Encircle the best answer.
1. What year cake making
was popularize?
a.16th b.17th c.18th d.19th
2.Where was the first public
bakery established?
a. China b. Greece c. Italy d.
United State of America
3.Who introduced baking in
the Philippines?
a. Adelino Jose Uy c. Juan
Beatris
b. Aquaver Natividad Uy d.
Pia Magat
4. The ancient Greeks had a
type of doughnut made
from crude flour and honey
called?
a. Disyprus c. pastillarium

4. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
d. Pastry Chef
4.How many competencies
does bread and pastry
production have?
a. 3 b.4 c.5 d.6
5. What are the baked
products included in the NC
II assessment?
a. banana cake and carrot
cake
b. Butter cake and carrot
cake
c. dinner roll and putok
d. dinner roll and swiss roll
b. Dispyrus d. pastillorium
5. How can you contribute
to the Philippines baking
industry?
a. used imported
ingredients c. buy local and
imported ingredients
b. Support and buy local
products d. buy what is best
for your recipe
B. Review or
Drill
(5 min)
C. Concept
Presentation
or Rubrics
(10 min)
RECAP
Baking is a cooking method
in bread and pastry
production. It
is a dry heat method of
cooking food in an oven in
which there has no direct
exposure
to flame and to the heat (or
hot air) will circulate within
the oven and around the
food that is being cooked.
RECAP:
ACTIVITY PROPER (15 MINUTES) ENGAGE, EXPLORE, EXPLAIN, ELABORATE

5. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
D. Activity
 Group -
10min
 Individua
l -5min
List down at least three (3)
of your favorite bread sold
in a bakery. Can you
describe the taste and
appearance?
POST-ACTIVITY DISCUSSION (25 MINUTES) ENGAGE, EXPLORE, EXPLAIN, ELABORATE, EXTEND, EVALUATE
E. Processing of
Concepts:
1.
Developmen
tal
Questions-
10 min
2. Examples/
Applications-
5 min
Career Opportunities
What are the career
opportunities after the
bread and pastry
production course?
Directions: Identify and
describe the given pictures.
Write your correct answer
on
the right column after each
picture.
Power point presentation
about History of baking
Direction: Arrange in
chronologically and explain
what are the highlights in
the history of baking
during that period.
F. Generalizing
and
abstractions
about the
lesson (5
min)
Knowing the basic core
concepts in bread and
pastry production will give
you
an edge if you want to
pursue a higher degree in
education.
Skills are hoped to be
developed using this
Baking started as early as
the stone aged flour and
water was used, cooked in
heated stones until
discovered the fermentation
process of dough

6. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
module. Through this, you
can
practice the learned
competencies on how to
prepare, present, and
decorate bakery
and pastry products like
dinner roll, swiss roll, and
petits fours which are to be
demonstrated in the Bread
and Pastry Production
National Certificate II
assessment.
G. Evaluating
learning (5
min)
Direction: Read carefully the
following questions. Encircle
the best answer 5 items
Direction: Read and
understand the statement.
Encircle the best answer.5
items
Extended activities
for evaluation or
remediation
.
REMARKS
REFLECTION
1.No. of learners per
section who learned
80% in the evaluation
2.No. of learners per
section who require
additional activities
for remediation

7. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
Please take note: Reflection numbers 1-8 will be accomplished right after the day the lesson is executed.
3.Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
4.No. of learners who
continue to require
remediation
5.Which of my
teaching strategies
worked well? Why
did this work?
6. Which of my
teaching techniques
worked well? Why
did this work?
7. What difficulties
did I encounter that
my principal or
supervisor can help
me solve?
8. What innovation or
localized materials
did I use/discover
that I wish to share
with other teachers?

8. RIZAL EXPERIMENTAL STATION AND PILOT SCHOOL OF COTTAGE INDUSTRIES
Jenny’s Avenue Extension, Maybunga Pasig City
71174866
305422@deped.gov.ph
Aangat ang Buhay sa Tech-Voc High Through
Prepared by: Checked by: Noted by: Submitted to:
JONALYN S. HUGO LEA M. CASAIS BERNADETTE S. AGUSTIN MA. VICTORIA M. CUERVO
Cookery Teacher SHS Coor, MT I Asst. School Principal II-SHS School Principal III
Date Prepared: ________ Date Checked: _____________ Date Noted: _____________ Date Noted: _____________