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Grade 9 TLE Daily Lesson Log

The document outlines a lesson plan for Grade 9 students at Colegio de Santo Cristo de Burgos, focusing on preparing and displaying petits fours during the 4th quarter. It includes objectives, content, learning resources, and procedures for engaging students in the topic. The plan emphasizes understanding various types of petits fours and the preparation of marzipan roses.

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Bañares, Nikki Scottie V.
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70 views2 pages

Grade 9 TLE Daily Lesson Log

The document outlines a lesson plan for Grade 9 students at Colegio de Santo Cristo de Burgos, focusing on preparing and displaying petits fours during the 4th quarter. It includes objectives, content, learning resources, and procedures for engaging students in the topic. The plan emphasizes understanding various types of petits fours and the preparation of marzipan roses.

Uploaded by

Bañares, Nikki Scottie V.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Colegio de Santo Cristo de Burgos Corp.

Educatio Directa Domino


Sariaya, Quezon

--
Based on Annex 2B.6 to DepEd Order No. 42, s. 2016
DAILY School COLEGIO DE SANTO CRISTO DE BURGOS Grade Level & GRADE 9
LESSON Quarter 4th QUARTER
LOG Teacher NIKKI SCOTTIE V. BAÑARES
JUNIOR HIGH SCHOOL Inclusive Dates March 3,2025 – March 6, 2025
Learning Area TECHNOLOGY AND LIVELIHOOD
EDUCATION
Scheduled Time Topic Prepare And Display Petits
Fours
SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of the basic concept and underlying theories in preparing and displaying
petits fours
B. Performance Standards The learner demonstrates competencies in preparing and displaying petits fours

C. Learning Competencies / LO 2. Prepare fresh petits fours TLE_HEBP9- 12PF-IVc-d-13


Objectives (Write the LC 1.1 Identify the kind of small choux and types of sweet paste filling for fresh and marzipan petit four;
Code) 1.2. enumerate the different flavor, shapes, garnishes, glazes and specifications and enterprise standards of
quality marzipan; and
1.3. apply the standard procedures in preparing fresh and marzipan petit fours.

II. CONTENT Petit fours, iced petit fours and fresh petit fours Petit fours, Iced petit fours and fresh petit fours

III. LEARNING RESOURCES K to 12 BASIC EDUCATION CURRICULUM

A. References
1. Teacher’s Guide pages None
2. Learners’ Materials
None
pages
Colegio de Santo Cristo de Burgos Corp.
Educatio Directa Domino
Sariaya, Quezon

3. Textbook pages None


4. Additional Materials
from Learning Resources None
Portals
B. Other Learning Resources Online Resources

IV. PROCEDURES

A. Engage Reviewing the previous Video showing; Different Review and recall the Preparation for performance
Prepared by: lesson Petit Four (True shapes and types of previous
Noted by:discussion task
or False) marzipan petit four
ACTIVITY: Directions:
Fill in your comment/s
NIKKI SCOTTIE V. BAÑARES JUANITO T. PULIDO JR.
on the component of a
JHS/SHS FACULTY MEMBER SHS PRINCIPAL
petit four glace
B. Study Learn about Petit four Learn about marzipan Acquire knowledge on Prepare Petit Four Fraise and
Frais (Fresh) petit four the step-by-step create a Marzipan Rose.
procedures for creating a
marzipan rose.
C. Activate What I have learned; Fill Conduct a graded ACTIVITY: Create a Present and evaluate students
in the blanks recitation marzipan rose using work
clay, following
standard procedures
V. REMARKS
VI. REFLECTION

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