School
Daily Lesson Log Teacher
Teaching Dates & Time
I - Objectives
A. Content Standard
B. Performance Standards
C. Learning Competencies
II – Content
III – Learning Resources
A. References
1. Teaching Guide
2. Learning Materials
3. Textbook
4. Additional Materials from LR
portal
B. Other Learning Resources
IV - Procedures
A. Review/Presenting
New Lesson
B. Purpose of the lesson
C. Presenting
Examples/Instances of
New Lesson
San Vicente NHS Grade Level Grade 11
MARICEL M. BACALSO Learning Area Bread and Pastry Production
Quarter First
The learners demonstrate an understanding of the core concepts and theories in bread and pastry production
The learners independently demonstrate core competencies in preparing The learners independently demonstrate core competencies in preparing and producing
and producing bakery products. bakery products.
The learners are expected to: The learners are expected to:
1. Store pastry products.
1.1 Select packaging appropriate for the preservation of product freshness 1. Store pastry products.
and eating characteristics. 1.1 Store pastry products according to established standards and procedures.
Activity sheets, manila paper, marking pen
https://kidshealth.org/en/teens/food-labels.html
manila paper, marking pen
TLE_HEBP9- 12PP-IIj-6 TLE_HEBP9- 12PP-IIj-6
ELICIT: ELICIT:
Is packaging pastry products before storing a need? What is food packaging?
ENGAGE: ENGAGE: ½ crosswise
Group Activity The Meant of Food Packaging
Divide the class into two groups. Provide a manila paper and a marking Ask the learners to write as many food packaging objectives they know within 5
pen per team. Task each group to list all their ideas about the method of minutes.
food packaging assigned for their team.
Group 1- Canned Foods
Group 2- Foil Packaging
ENGAGE: ENGAGE:
Group Reporting Sharing
Select two students from each group to present their output to the class. Every student will share one food packaging objective and ask his/her to elaborate the
Afterwards, ask the class to give examples of foods which are packed aim if needed.
under the method of canned foods and foil packaging.
D. Discussing concepts EXPLORE ¼ paper EXPLORE
and new skills #1 Individual Activity Text Reading
Ask the learners to name what packaging material is presented in each The learners are to read a text about, ‘What must appear on a label?’ Encourage
item. students to read and understand the reading for the next activity.
1. Wood containers
2. Plastic containers
3. Paper
4. Glass
E. Discussing concepts EXPLORE EXPLORE
and new skills #2 Group Activity By-Pair: Food Label Making
Divide the class into four groups. Ask each team to visit a bake/ pastry Let the students to find their partner. Ask them to think of a food item and make a food
shop nearby. Task every group to evaluate the shop In terms of food label of that choice based from the text. A sample of food label is presented below.
packaging.
Example:
Name of Pastry Shop/ Bakeshop: .
Product Packaging Material Comment
1.
2.
3.
4.
5.
6.

F. Developing Mastery EXPLAIN: EXPLORE:

Group Sharing Sharing
All group members will present the result of their evaluation to a specific Ask the learners to share their output to the class. Prioritize students who need
bakeshop. Ask them about their experiences while doing the activity. improvement in terms of socialization/ class participation.

A. Application EXPAND: EXPAND:

A4 bond paper A4 bond paper
Ask the learners to do some research about the question, ‘Why is it Ask the learners to do some research about the benefits of proper food packaging.
needed to pack properly foods/ products before storing?’
B. Generalizations Journal Writing ESSAY: ¼ paper
Ask the learners to write a journal about their experiences before, during How important food labels are?
and after evaluating a bakeshop/ pastry shop.
C. Evaluation EVALUATION: EVALUATION:
The Shop Evaluation Reporting serves as one. The Food Label serves as one.
Criteria: Criteria:
Accuracy 10 Accuracy 10
Cooperation 10 Completeness 10
Discipline 10 Cooperation 10
Total 30 Total 30
D. Additional Activities/ EXTEND: EXTEND:
Remediation Ask the learner/s to answer the seatwork. Ask the learners to answer the activity.
V – Remarks
VI-Reflections
A. No. of learners who earned 80% of the formative assessment
B. No. of learners who require additional activities for remediation
C. Did remedial lessons work? 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 this work?
F. What difficulties did I encounter which my principal or supervisor can help me to solve?
G. What innovation or localized materials did I use/discover which I wish to share to other teachers?

Prepared by: Noted:

MARICEL M.BACALSO ELDEN D. ORBETA,Ph.D

Entrepreneurship Teacher SHS Curriculum Head