BPP DAILY LESSON LOG

School: Malabog National High School Grade Level: 11 – TVL (HE)

Teacher: Audie N. Montecastro Time:
Teaching Date:

Day:
I. OBJECTIVES
The learners demonstrate an understanding of the core
A. Content Standards concepts and theories in bread and pastry production
The learners independently demonstrate core
B. Performance Standards competencies in bread and pastry production as
prescribed in TESDA Training Regulation
C. Learning Competencies/ Objectives (LC code)  Select required oven temperature to bake goods in
accordance with the desired characteristics, standard
recipe specifications.
II. CONTENT TEMPERATURE RANGES IN BAKERY PRODUCTS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages p. 30
3. 3. Textbook pages
4. 4. Additional Materials from Learning Resource Bread and Pastry Production – TVL Manual, 1ST ed 2016
(LR) portal
IV. PROCEDURES
A. Elicit Review the previous lesson
B. Engage Allow the students to study the table on page 30 of the
manual
C. Explore Q1: What does the table show?
Q2: What type/s of product are presented in the table?
D. Explain Q3: What unit is used to indicate oven temperature?
Q4: What unit is used in the baking time?
E. Elaborate Q5: What is the difference between the oven
temperature and baking time of bread products with
cookies?
F. Evaluate SHORT QUIZ
G. Extend Search for the recipe for basic soft/ dinner roll
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for
remediation
C. Did the 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
these works?
F. What difficulties did I encounter which my principal or
supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?