DETAILED LESSON PLAN IN BREAD AND PASTRY PRODUCTION NC II

Teacher : MARK JOHN B. CASILAG

Grade Level : Grade 11
Learning Area : BREAD AND PASTRY PRODUCTION NC II
Quarter : I
Date : June 3, 2019

I. OBJECTIVES:
A. Content Standards :

Learners will be able to digest and understand the importance of

orientation about the rules and regulation in the classroom and school campus
as to welcome them in the 1st day of school year.

B. Performance Standards:

C. Learning Competency:

Orientation and discussion of rules regulation and policies in the

classroom and school campus

D. Specific Objectives:

- Identify the diverse personality of their new classmates and;

- Value the importance of knowing the relevance of the course to be tough.

CODE:

II. CONTENT:

III. LEARNING RESOURCES:

A. References:
1.
B. Other Instructional Resources:
1.

IV. PROCEDURES:

A. Pre-Activity
Prayer
Getting to know activity
Checking of Attendance
A.1 Activity:
1. Welcome Bag
A.2 Presenting the purpose of the lesson:
1. Sharing of their experiences during summer vacation as a good start
welcoming learners in school.

B. Lesson Proper
ACTIVITY:
1. Students will be arrange on their proper seat then know there seatmate.
2. After a few minutes each row must get something from the bag then relate from
the item itself with their group.
3. Each group will present their work in front.
V. ANALYSIS

The students will answer the following questions:

1. How do you find your section in this school year?
2. Did you already find new friends with this group?
3. What is your expectation about your stay her in Capiz National High School
Senior High?

VI. ABSTRACTION

The teacher will be able to ask questions on their summer vacation escaped.

VII. APPLICATION

The students will be grouped into 4 members each group and will be ask about
their ideas, opinion and expectation on their chosen strand. Each of the group is
given paper to write. (3 minutes)

VIII. EVALUATION

The students will be assessed by their group performance in their opinion on

the core concepts in Bread and Pastry Production in the form of essay on their
expectation and concept about their career to be. They will be given 10 minutes to
finish the essay.

Scoring Rubric for Essay Writing

CRITERIA RATING SCORE

FOCUS 25

CONTENT 25

ORGANIZATION 15

STYLE 15

CONVENTIONS 10

PASS ON TIME 10

TOTAL 100

IX. AGREEMENT

The learners will be aware with their manner on how they gain respect from
themselves and to their peers. They will be able to stimulate the right tract in
preparation for their college life.
X. REMARKS

61 out of 62 students performed well in this lesson. One student was not able to
perform because she is absent.

XI. REFLECTION

93 % of the students performed well in the activity and attained the set
objectives. The students were able to mingle, get to know everyone and have fun
for the whole morning activity.
The student who was not able to perform the activity will undergo a peer
teaching and will be evaluated by the teacher afterwards.

Prepared by: Checked by:

MR. MARK JOHN B. CASILAG MRS. AIDA A. BESANTE
TEACHER I TEACHER I/ SUBJECT GROUP HEAD

Noted by:
MRS. TERESITA A. BARRIO
ASST. PRINCIPAL SENIOR HIGH SCHOOL