BPP DAILY LESSON LOG

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

Teacher: Audie N. Montecastro Time:8:30 - 9:30 AM; 9:45 - 10:45 AM
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) Suggested projects
II. CONTENT Loaf bread
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. 3. Textbook pages Bread and Pastry Production: A Self Learning Module by
C. Prades
4. 4. Additional Materials from Learning Resource
(LR) portal
IV. PROCEDURES
A. Elicit Present the suggested project i.e loaf bread
B. Engage Group students with 3 members each.
C. Explore Choose one member to be their leader.
D. Explain Demonstrate the process of making loaf bread
E. Elaborate Each group will re – demonstrate making loaf bread
F. Evaluate The final product of each group will be evaluated through
a rubric
G. Extend How do you decorate and present bakery products?
V. REMARKS
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?