Republic of the Philippines
Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF BACOLOD CITY
SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH
School SUM AG NATIONAL HIGH SCHOOL Grade Level GRADE 12
Teacher MA. THERESA D. DINGLASAN Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates JUNE 30-JULY 4, 2025 Quarter FIRST QUARTER-WEEK 3
DAILY LESSON LOG (DLL)
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
7:30-9:30 CROISSANT 7:30-9:30 CROISSANT 7:30-9:30 CROISSANT 7:30-9:30 CROISSANT 7:30-9:30 CROISSANT
10:00 – 12:00 PRETZELS 10:00 – 12:00 PRETZELS 10:00 – 12:00 PRETZELS 10:00 – 12:00 ALS(BPP) 10:00 – 12:00 PRETZELS
1:00PM – 3:00 PM MUFFINS 1:00PM – 3:00 PM MUFFINS 1:00PM – 3:00 MUFFINS 1:00PM – 3:00 PM MUFFINS 1:00PM – 3:00 PM MUFFINS
PM
Day 1/Day 2 Day 3/Day 4 Day 5
I. OBJECTIVES
A. Content Standard The learners demonstrate competencies of the core concepts and theories in Bread and Pastry production
B. Performance Standard The learners independently demonstrate core competencies in preparing and producing Bakery Products.
C. Learning Competency and Objectives Select, measure and weigh required Select, measure and weigh required ingredients Select, measure and weigh the required
ingredients according to recipe or production according to recipe or production requirements. ingredients according to recipe or
requirements. production requirements.
Objectives
Objectives Objectives
Republic of the Philippines
Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF BACOLOD CITY
SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH
The learners: The learners: The learners:
1. Select and identify ingredients in baking bakery 1. Identify the abbreviation of the unit of 1. Familiarize and select standard table of
measurements weights and
products.
frequently used in measuring ingredients. 2. Discuss the equivalents of the different
2. Discuss the function of the basic baking ingredients.
ingredients. 2. Discuss the equivalents of the different
ingredients. 3. measure dry and liquid ingredients
3. Appreciate the importance of each baking tools
and ingredients. 3. Develop awareness on correct measurements.
II. CONTENT
A. Subject/Topic/Title Identifying and Selecting Required Baking Ingredients Standard Table of Equivalent of Weights and Conversion and Substitution of baking ingredients
and
Measurements and Abbreviations
Functions according to recipe or production
requirements.
B. Code TLE-HEBP9-12BP-Ia-f-1 TLE-HEBP9-12BP-Ia-f-1 TLE-HEBP9-12BP-Ia-f-1
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages CG page 9 CG page 9 CG page 9
2. Learner’s Material CG, Printed Materials, Worksheets CG, Printed Materials, Worksheets CG, Printed Materials, Worksheets
B. Other Learning Resource laptop, Monitor laptop, Monitor laptop, Monitor
IV. PROCEDURES
A. Reviewing previous lesson or presenting the The teacher will present activity “ Classify Me” The teacher will present the /post the tarpaulin and answer The teacher will present the /post the tarpaulin and
new lesson answer
Group activity orally the equivalent ingredient using the tarpaulin / table
Republic of the Philippines
Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF BACOLOD CITY
SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH
The teacher will provide 2 diagrams one is major presented. orally the equivalent ingredient using the tarpaulin /
another is minor word are at the center. table presented.
Pictures of different ingredients are provided and ask -Process the answer of the students and provide
the students to paste the picture to its corresponding feedback
diagram.
leading to the correct answer.
B. Establishing a purpose for the lesson -The teacher will show a video of a chocolate cake Not needed Not needed
recipe.
- The teacher will say “ as the video is shown you
are tasked to identify the all ingredients used by the
baker and List them down using an activity sheet
provided and get ready for a presentation of the
output, 5 minutes after the show.
C. Presenting examples/Instances of the new - Ask the learner to discuss what is the role or function Present situation for the students to answer. How many Activity:
lesson of the ingredient to the cake product? why? How? grams in a kilogram? why? How many meters in one
kilometer? why? The teacher presents a tarpaulin showing the
- (Flour, sugar, evaporated milk, egg) Standard Table
- Call 3-4 students to answer. of Weights and Measurement. (See the attachment)
-The teacher shall present a situation
-If Joy has a problem/question on how many cups
is 1 pint?
Will this standard table of weights and measure
help her?
D. Discussing new concepts and practicing new -Group Activity: Distribute fact sheets to the students (by group) • Standard Follow me in order to find the correct equivalent of
skills # 1 Table of Weights and Measure and abbreviations 2 pints to a cup using the standard
- (Use the same groupings)
table of weights and measure.
-Identifying and classifying baking ingredients.
Republic of the Philippines
Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF BACOLOD CITY
SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH
-(Video show of the following recipes
1. Dinner roll recipe 2. Chocolate Cake ) 2 pints = ____?___ cup where: 1 pint = 2 cups
-Use the activity sheet provided So,
2 pints X 2 cups = 4 cups
1 pint
Therefore 2 pints = 4 cups
• The teacher will present more exercises:
1. 5 cups = _______tbsp.
2. 5 tbsp. = _______tsp.
3. 3 gal = _______quarts
E. Discussing new concepts and practicing new Not needed Not needed The teacher will say:
skills # 2
This time we will do it together on the board.
Exercise #1
1. 10 cups = ______ tbsp..
2. 9 tbsp. = ______ tsp
3. 5 gal. = ______quart
F. Developing mastery - Group Activity: Asking the students simple questions that requires simple Ask the student to practice more exercises, using
analogy. their activity notebook
(leads to Formative Assessment) -(Use the same groupings)
Give some exercises 1. 4cups = _________Tbsp
- Identifying and classifying baking ingredients.
2. 8 cups = _________quarts
• (Video show of the following recipes
Republic of the Philippines
Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF BACOLOD CITY
SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH
Chocolate Cake ) 2. 8 cups = _________quarts
-Use the activity sheet provided 3. 3 kilo = _________ lbs.
4. ½ c = _________ tablespoon
5. 5cups = _________ pints
G. Finding practical application of concepts and -Ask the learners what ingredient in baking that they What measuring tool are you using at home? What Not needed
skills in daily living have at ingredient measured? Example: 1 tablespoon = how many
teaspoons? 3
home? Why? What is the purpose? What specific
recipe if
there is any?
H. Making generalizations and abstractions -Give the summary of the topic on the identifying and Ask the students to summarized their acquired knowledge. Not needed
about the lesson 1 T = 3 t 1 gal = 4 quarts 1 quart = 2 pints etc
classifying baking ingredients according recipe or
standard
production requirements
I. Evaluating learning Quiz Seatwork/Boardwork Hands-On/Practicum
Project/Portfolio Examination Research Work
J. Additional activities for application Homework/Assignment Project/Portfolio Remedial Activities
V. REMARKS
Task Complete Task Complete Task Complete
Task Incomplete Task Incomplete Task Incomplete
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation 90% of learners 85 % of learners below 92% of the learners
Republic of the Philippines
Department of Education
REGION VI – WESTERN VISAYAS
SCHOOLS DIVISION OF BACOLOD CITY
SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH
B. No. of learners who require additional activities for 10% of learners 15 % of learners below 18 %of learners
remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who Yes, the remediation works 30 % of learners below 15 %of learners
have caught up with the lesson
No, the remediation doesn’t work 29-15 % of the learners below 15 %of learners
D. No. of learners who continue to require remediation 30% of learners 29-15 % of learners below 15 %of learners
E. Which of my teaching strategies worked well? Why did Journals/Narrative/Self-Study Lecture/Discussion Game-Brain-Based Learning
this work?
Experiential Learning / Experimentation Computer-Aided Instruction
Cooperative Learning /Demonstration
Integrative Approach/ Inquiry-Based Learning/ Community Integration
Constructivist Approach
Reflective Approach
F. What difficulties did I encounter which my principal or Lack of Tools/Equipment Individual Differences/Behavior Classroom Environment
supervisor can help me solve?
Lack of Time/Time Constraints Failure of Students' Attendance Class Interruption
G. What innovation or localized materials did I use/discover Audio-Visual Materials Learning Modules Community Resources
which I wish to share with other teachers?
Internet and Other Web sources Computer-Aided Materials New Strategies/Techniques
Prepared by: Checked and Reviewed by: Noted:
MA. THERESA D. DINGLASAN CINDY P. SISON, Ph. D. JUVY T. SANCHEZ
Teacher II Master Teacher II(SHS-Subject Group Head} Assistant Principal II (SHS- Operations)
