WEEK 1_BPP DAILY LESSON LOG 2025 TVL 5/6
- 1. Address: San Juan Streets, Brgy Sum-ag Bacolod City 6100 Telephone: (034) 434 4695 Email Address: sumagnhsseniorhigh@gmail.com Republic of the Philippines Department of Education REGION VI – WESTERN VISAYAS SCHOOLS DIVISION OF BACOLOD CITY SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH DAILY LESSON LOG (DLL) School SUM AG NATIONAL HIGH SCHOOL Grade Level GRADE 12 Teacher MA. THERESA D. DINGLASAN Learning Area BREAD AND PASTRY PRODUCTION Teaching Dates JUNE 16- JUNE 20, 2025 Quarter FIRST QUARTER-WEEK 2 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 PM MUFFINS 1:00PM – 3:00 PM MUFFINS 1:00PM – 3:00 PM MUFFINS JUNE 18,2025(BACOLOD CHARTER DAY) Day 1/Day 2 Day 4 Day 5 I. OBJECTIVES Objectives must be met throughout the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities may be done to develop content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable them to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides. 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 bread and pastry production prescribed in the
- 2. Address: San Juan Streets, Brgy Sum-ag Bacolod City 6100 Telephone: (034) 434 4695 Email Address: sumagnhsseniorhigh@gmail.com Republic of the Philippines Department of Education REGION VI – WESTERN VISAYAS SCHOOLS DIVISION OF BACOLOD CITY SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH TESDA Training Regulation C. Learning Competency and Objectives Select, measure and weigh required ingredients according to recipe or production requirements. Objectives The learners: 1. Select and identify ingredients in baking bakery products. 2. Discuss the function of the basic baking ingredients. 3. Appreciate the importance of each baking tools and ingredients. Select, measure and weigh required ingredients according to recipe or production requirements. Objectives The learners: 1. Identify the abbreviation of the unit of measurements frequently used in measuring ingredients. 2. Discuss the equivalents of the different ingredients.
- 3. Address: San Juan Streets, Brgy Sum-ag Bacolod City 6100 Telephone: (034) 434 4695 Email Address: sumagnhsseniorhigh@gmail.com Republic of the Philippines Department of Education REGION VI – WESTERN VISAYAS SCHOOLS DIVISION OF BACOLOD CITY SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH 3. Develop awareness on correct measurements. Select, measure and weigh the required ingredients according to recipe or production requirements. Objectives The learners: 1. Familiarize and select standard table of weights and 2. Discuss the equivalents of the different ingredients. 3. measure dry and liquid ingredients II. CONTENT A. Subject/Topic/Title Standard Table of Equivalent of Weights and Measurements and Abbreviations B. Code TLE-HEBP9-12BP-Ia-f-1 III. LEARNING RESOURCES References
- 4. Address: San Juan Streets, Brgy Sum-ag Bacolod City 6100 Telephone: (034) 434 4695 Email Address: sumagnhsseniorhigh@gmail.com Republic of the Philippines Department of Education REGION VI – WESTERN VISAYAS SCHOOLS DIVISION OF BACOLOD CITY SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH 1. Teacher’s Guide Pages CG page 9 2. Learner’s Material CG, Printed Materials, Worksheets CG, Printed Materials, Worksheets CG, Printed Materials, Worksheets A. Other Learning Resource laptop, Monitor laptop, Monitor laptop, Monitor IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Enumerate the ingredients used in baking Enumerate the ingredients used in baking Enumerate the ingredients used in baking B. Establishing a purpose for the lesson Ask. Student regarding on their different measurement they have already known together with abbreviation. C. Presenting examples/Instances of the new lesson Pretest Recall Energizer Recall Energizer D. Discussing new concepts and practicing new skills # 1 Definition of Flour Components of flour Different kinds of fats/shortening E. Discussing new concepts and practicing new skills # 2 The role of fat and shortening in baking What is gluten? What is the difference between gluten, glutenin and gliadin What is the similarities and differences of fat and shortening? F. Developing mastery (leads to Formative Assessment) The different kinds of flour Properties and characteristics of flour The differences and similarities of fats and G. Finding practical application of concepts and skills in daily living Flour is the main structure of a cake or baked product. The components need to be discuss because they explain the whys and how’s of a baked Fat and shortening is essentials in making baked product, it gives moisture
- 5. Address: San Juan Streets, Brgy Sum-ag Bacolod City 6100 Telephone: (034) 434 4695 Email Address: sumagnhsseniorhigh@gmail.com Republic of the Philippines Department of Education REGION VI – WESTERN VISAYAS SCHOOLS DIVISION OF BACOLOD CITY SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH It is essential for everyone product H. Making generalizations and abstractions about the lesson List all the kinds of flour used in baking In a comparison chart, list the differences between gluten, glutenin and gliadin 5 item quiz I. Evaluating learning Seatwork/Boardwork Seatwork/Boardwork Seatwork/Boardwork Examination Examination Examination J. Additional activities for application Project/Portfolio Project/Portfolio Project/Portfolio 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 75% of learners 80 % of learners below 85% of the learners B. No. of learners who require additional activities for remediation who scored below 80% 20% of learners 15 % of learners below 18 %of learners C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes, the remediation works 30 % of learners below 15 %of learners 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
- 6. Address: San Juan Streets, Brgy Sum-ag Bacolod City 6100 Telephone: (034) 434 4695 Email Address: sumagnhsseniorhigh@gmail.com Republic of the Philippines Department of Education REGION VI – WESTERN VISAYAS SCHOOLS DIVISION OF BACOLOD CITY SUM-AG NATIONAL HIGH SCHOOL – SENIOR HIGH this work? Experiential Learning / Cooperative Learning Experimentation /Demonstration Computer-Aided Instruction Inquiry-Based Learning/ Constructivist Approach Inquiry-Based Learning/ Constructivist Approach Inquiry-Based Learning/ Constructivist Approach F. What difficulties did I encounter which my principal or supervisor can help me solve? Individual Differences/Behavior Individual Differences/Behavior Individual Differences/Behavior Failure of Students' Attendance Failure of Students' Attendance Failure of Students' Attendance G. What innovation or localized materials did I use/discover which I wish to share with other teachers? Learning Modules Learning Modules Learning Modules Computer-Aided Materials Computer-Aided Materials Computer-Aided Materials 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)