OLIVAREZ COLLEGE TAGAYTAY

E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City

DAILY LESSON LOG (DLL)

1ST SEMESTER S.Y. 2018-2019

Subject Code :HE002 Subject Description :Bread and Pastry Production

Inclusive Teaching Dates:Week 11 Day 1 Schoology Access Code: T39FN-QRCM4

I. Objectives
A. Content B. Content C. Performance D. Learning E. LC Code F. Date
Standards Standards Competencies
1.Characteristics The learner The learner LO 1. Prepare TLE_HEBP912PF- Week
of classical and demonstrates demonstrate iced petits fours IVa-b-12 11/Day
contemporary understanding competencies in 1.1 Prepare, cut 1
petits fours of the basic preparing and and assemble
2. Underlying concept and displaying petits sponges and
principles in underlying fours bases according
preparing petit theories in to standard
fours preparing and recipes and
displaying enterprise
petits fours requirements
and practices
1.2 Prepare
fillings with
the required
flavors and
consistency
1.3 Prepare
fondant icing
following
required
temperature and
standard
procedure
1.4 Design and
use decorations
in accordance
with
establishment
standards and
procedures

II. Content (Topic Covered)

1. Characteristics of classical and contemporary petits fours
2. Underlying principles in preparing petit fours
3. Types and kinds of sponge and bases
4. Different kinds of fillings
5. Procedure in making fondant icing
6. Decorations and designs

III. Learning Resources (printed/online in APA format)

- William Angliss Institute/ Specialist Centre for foods, tourism & hospitality
- Professional Baking 4th edition by Wayne Gisslen
- Australian Government, Dept. of Education, Employment and Workplace Relations
- SITHPAT001A Prepare and produce pastries; Revision Number 1.

IV. Procedures:
A. Reviewing previous
lesson or presenting the new
lesson
B. Establishing a purpose for
the lesson
C. Presenting
examples/instances of the
new lesson
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
and practicing new skill # 2
F. Developing mastery
(Leads to Formation
Assessment 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalization
and abstraction about the
lesson
1. The instructor will ask questions related to previous topics so
that the students can recall
2. The instructor will present the topic through showing videos
and photos.
Classroom Opinion Polls – The instructor asked the idea of the
students about the topic and provided the objective and outline of
the matter
Video Presentation – The instructor presented a video that
shows the overview of the topic
1. Presentation of photos and videos related to the lesson.
2. Presentation Power Point Presentation
3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
Discussion Method:
- Discuss the ff: through power point presentation.
1. Characteristics of classical and contemporary petits
fours
2. Underlying principles in preparing petit fours
Discussion Method:
- Set examples about the following that relates to the
concept through video presentation.
1. Characteristics of classical and contemporary petits
fours
2. Underlying principles in preparing petit fours
Formative Assessment strategies:
Convergence Mastery
Seat work and Oral Questioning- This will let them to
discuss and describe concepts, definitions and methods
Concrete experience and reflective observation.
The students will be able to learn and perform the
following:
1. Prepare iced petits fours
2. Prepare fresh petits fours
3. Prepare marzipan petits fours
4. Prepare caramelized petits fours
5. Display petits fours
6. Store petits fours
Generalization and abstraction approaches:
1. Sponges and bases are prepared, cut and assembled according to
standard recipes and enterprise requirements and practices.
2. Fillings are prepared with the required flavors and consistency.
3. Fondant icing are brought in accordance with the required
temperature and established standards and procedures.
4. Decorations are designed and used in accordance with establishment
standards and procedures.
5. A selection of small choux paste shapes are baked and decorated in
accordance with established standards and procedures.
6. Baked sweet paste are prepared and blended in accordance with
establishment standards and procedures.
 7. Fillings are prepared and used the required flavors and correct
consistency garnishes, glazes and finished are used in accordance
with established standards and procedures.
8. Quality marzipan is flavored and shaped to produce mini-sized fruits
in accordance with enterprise and client requirements and constitute
a large slice of the food industry.
I. Evaluating learning Written Exam

J. Additional activities for

application or remediation
(BLENDED LEARNING)

V. Remarks:
The students have been able to learn the following through elaborative discussion, setting of
examples through photos and video presentation and formative assessment strategies.
1. Basic concepts in bread and pastry production
2. Relevance of the course
3. Career opportunities

VI. Reflection
A. No. of learners who earned 80% on the
formative assessment From previous activities 100%

B. No. of learners who require additional

activities for remediation From previous activities 0%

C. Did the remedial lesson work? No. of

learners who have caught up with the lessons 48

D. No. of learners who continue to require

remediation

E. Which of my teaching strategies worked Video Presentation and Power Point

well? Presentation

F. What difficulties did I encounter which my

principal or supervisor can help me solve? Internet Access

G. What innovation or localized materials did I

use/discover which I wish to share with other Powerpoint Presentation and Video
teachers? presentation

Prepared by:

RAYMOND L. MARCOS
Instructor

Checked by:

MR. MYKE PONCE CUESTA

TVL Coordinator
Approved by:

EFANNY E. FELIAS, LPT, MEM

Principal