DLP Alex C

Republic of the Philippines
Department of Education
Region III-Central Luzon
Schools Division of Tarlac Province
PADAPADA NATIONAL HIGH SCHOOL
Santa Ignacia, Tarlac
DAILY LESSON PLAN IN TLE 8 – BREAD AND PASTRY PRODUCTION (EXPLORATORY)

FOURTH QUARTER (SY) 2019 - 2020
Day/Date: Monday/January 13, 2020 Teacher: ALEX REYES CAINOY JR.
I. OBJECTIVES
The learners demonstrate an understanding on Baking Tools and equipment and
A. Content Standards
their uses.
B. Performance Standards The learners independently identify Baking Tools and equipment based on their uses.
LO 1. Prepare tools and equipment for specific baking purposes
C. Learning Competencies
TLE_HEBP7/8 UTE-0d-4
II. CONTENT Topic: USE OF TOOLS AND BAKERY EQUIPMENT
III. LEARNINGESOURCES
A. REFERENCES
 Bread and Pastry Production Learning Module pp. 7-10
B. Other Learning Resources:
 PPT with pictures/videos and other baking tools and equipment
IV. PROCEDURES
A. Before the Lesson
1. Review: What are the different baking tools and equipment that you know?
2. Motivation: Picture, Perfect! Game
B. During the Lesson
1. Lesson Proper
 What are the different Baking Tools and equipment?
 What are the uses of these tools and equipment?
 Why does cake pans differs in shapes and sizes?
 How does measuring cups and measuring spoons differs from each other?
2. Application
 Students will state/describe and identify the baking tools and equipment being presented based
on their usage.
C. After the Lesson
1. Generalization
 Using the right baking tool / equipment is a vital for a baker. Each tool / equipment is precisely
designed for a specific purpose, so knowing and choosing the correct tool is very important and
it will also decrease the amount of time & effort required to get a job done right away.
2. Evaluation
 Direction: Read each statement carefully. Identify the baking tools/equipment being described
on the sentences below.
1. Made of glass or metal containers for batter and dough with various sizes and shapes.
2. It is used to measure liquid ingredients.
3. Used to measure smaller quantity of ingredients.
4. It is used to weigh large quantity
5. Used for different baking procedure for beating, stirring and blending.
V. ASSIGNMENT
 Enumerate the 7 Kinds of Ovens and differentiate each other –refer to Bread and Pastry
Production Learning Module pp. 10-12
VI. REMARKS
VII. REFLECTION
ALEX REYES CAINOY JR.

PREPARED BY:
SUBJECT TEACHER
DAISY S. DUPITAS
CHECKED BY:
HEAD TEACHER (TLE DEPARTMENT)
DAILY LESSON PLAN IN TLE 9 – INFORMATION COMMUNICATION TECHNOLOGY

FOURTH QUARTER (SY) 2019 - 2020
Day/Date: Monday/January 13, 2020 Teacher: ALEX REYES CAINOY JR.
I. OBJECTIVES
The learners demonstrate an understanding on Baking Tools and equipment and
their uses.
B. Performance Standards The learners independently identify Baking Tools and equipment based on their uses.
LO 1. Prepare tools and equipment for specific baking purposes
TLE_HECK7/8PM-0d-4
II. CONTENT Topic: USE OF TOOLS AND BAKERY EQUIPMENT
A. REFERENCES
 Bread and Pastry Learning Module pp. 7-10
 PPT with pictures/videos and other baking tools and equipment
IV. PROCEDURES
1. Review: What are the different baking tools and equipment that you know?
2. Motivation: Picture Perfect Game
1. Lesson Proper
 What are the different Baking Tools and equipment?
 What are the uses of these tools and equipment?
 Why does cake pans differs in shapes and sizes?
 How does measuring cups and measuring spoons differs from each other?
2. Application
 Students will state/describe and identify the baking tools and equipment being presented based
on their usage.
C. After the Lesson
1. Generalization
 Using the right baking tool / equipment is a vital for a baker. Each tool / equipment is precisely
designed for a specific purpose, so knowing and choosing the correct tool is very important and
it will also decrease the amount of time & effort required to get a job done right away.
2. Evaluation
 Direction: Read each statement carefully. Identify the baking tools/equipment being described
on the sentences below.
1. Made of glass or metal containers for batter and dough with various sizes and shapes.
2. It is used to measure liquid ingredients.
3. Used to measure smaller quantity of ingredients.
4. It is used to weigh large quantity
5. Used for different baking procedure for beating, stirring and blending.
V. ASSIGNMENT
 Enumerate the 7 Kinds of Ovens and differentiate each other –refer to Bread and Pastry
Learning Module pp. 10-12
VI. REMARKS
VII. REFLECTION
ALEX REYES CAINOY JR.

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:
HEAD TEACHER (TLE DEPARTMENT)
DAILY LESSON PLAN IN TLE 7

SECOND QUARTER (SY) 2019 - 2020
Day/Date: Thu/Fri/October 3-4 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding performing mensuration and
calculation in cookery
B. Performance Standards The learners independently measure and calculate ingredients in cookery
LO 1. Calculate cost of Production
C. Learning Competencies 2.1 Discuss principles of costing 2.3 validated computed cost of production
2.2 Compute cost of production TLE_HECK7/8PM-0e-5
II. CONTENT Topic: Cost of production
A. REFERENCES
 Commercial Cooking Learning Module pp. 49-51
 PPT with pictures/videos and activity on Computation
IV. PROCEDURES
1. Review: What are the different ways to compute cost of production?
2. Motivation: Arrange yourselves (GAME)?
1. Lesson Proper
 What is Cost of production?
 What are the operations that are included in the computation of COP?
 How do we compute the mark up price?
 How do we compute the mark up percentage?
2. Application
 Students will compute for the following mark up and mark up percentage of the ff. products.
C. After the Lesson
1. Generalization
 Accurate computation of mark-up price and percentage, therefore be familiar with the
operations and compute wisely.
2. Evaluation
 Recitation and recording of scores

.
V. ASSIGNMENT
 Search for the different symbols in the kitchen layout
VI. REMARKS
VII. REFLECTION
GENEVA ROSE C. VALETE

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:
OIC DEPT. HEAD (TLE)

Day/Date: Mon/Tues/October 7-8 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding in the interpretation of diagrams,
plans and kitchen layouts
B. Performance Standards The learners independently interpret kitchen/shops layouts based on given blueprints
LO 1. Read and interpret kitchen layouts TLE_HECK7/8KL-Of-6
LO 2. Prepare a kitchen layout TLE_HECK7/8KL-0g-6
II. CONTENT Topic: Kitchen types and layouts
A. REFERENCES
 PPT with pictures of kitchen symbols
IV. PROCEDURES
1. Review: What are the basic appliances in your kitchen?
2. Motivation: pictures of beautiful kitchen?
1. Lesson Proper
 What are the different kitchen symbols?
 What are the different types of kitchen?
 How does the symbol differ from each other?
 How to determine your kitchen layout?
2. Application
 Students will state/describe the the symbol in the ppt.
C. After the Lesson
1. Generalization
 Familiarize with the different symbols and kitchen layouts in order to come up ith your ideal or
dream kitchen.
2. Evaluation
 Direction: In a short bond paper, draw your ideal kitchen using the symbols in our lesson about
kitchen layout.
V. ASSIGNMENT
 How to measure ingredients correctly? –refer to Commercial Cooking Learning Module pp. 36
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:
Day/Date: Wed/October 9, 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding in the interpretation of diagrams,
plans and kitchen layouts
B. Performance Standards The learners independently interpret kitchen/shops layouts based on given blueprints
LO 1. Read and interpret kitchen layouts TLE_HECK7/8KL-Of-6
LO 2. Prepare a kitchen layout TLE_HECK7/8KL-0g-6
II. CONTENT Topic: Kitchen types and layouts
A. REFERENCES
 PPT with pictures of kitchen symbols
IV. PROCEDURES
1. Review: What are the basic appliances in your kitchen?
2. Motivation: pictures of beautiful kitchen?
1. Lesson Proper
 What are the different kitchen symbols?
 What are the different types of kitchen?
 How does the symbol differ from each other?
 How to determine your kitchen layout?
2. Application
 Students will state/describe the the symbol in the ppt.
C. After the Lesson
1. Generalization
 Familiarize with the different symbols and kitchen layouts in order to come up ith your ideal or
dream kitchen.
2. Evaluation
 Recitation and recording of scores.
V. ASSIGNMENT
 Search for the different symbols in the kitchen layout.
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

Day/Date: Monday/O ctober 14 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding on all the topics discuss in
commercial cooking
B. Performance Standards The learners independently review for the up-upcoming 2nd periodical examination
C. Learning Competencies REVIEW TFOR THE 2ND PERIODICAL TEST
II. CONTENT Topic:
A. REFERENCES
 NONE
 NONE
IV. PROCEDURES
1. Review: question and answer portion?
2. Motivation: question and answer portion?
1. Lesson Proper
 What are the lessons discussed in commercial cooking?
2. Application
 Students will recite what have they learned through out the quarter.
C. After the Lesson
1. Generalization
 Review is a must in order to pass the exam.
2. Evaluation
None
V. ASSIGNMENT
 Review
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

Day/Date: Tue/Wed/October 15-16 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding on all the topics discuss in
commercial cooking
B. Performance Standards The learners independently answer all the test in their 2nd periodical examination
C. Learning Competencies 2ND PERIODICAL TEST
II. CONTENT Topic: commercial cooking
A. REFERENCES
 NONE
 NONE
IV. PROCEDURES
1. Review: none ?
2. Motivation: none ?
1. Lesson Proper
 In a given time answer the following questions?
2. Application
 In a given time answer the following questions?
C. After the Lesson
1. Generalization

2. Evaluation
EXAM
V. ASSIGNMENT

VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

Day/Date: Fri/October 17 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
-
B. Performance Standards -
C. Learning Competencies -
II. CONTENT Topic: MUNICIPAL MEET OPENING
A. REFERENCES
 NONE
 NONE
IV. PROCEDURES
1. Review: none
2. Motivation: none
1. Lesson Proper
 I-
2. Application

C. After the Lesson
1. Generalization

2. Evaluation
None
V. ASSIGNMENT

VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

Day/Date: Fri/October 18 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
-
B. Performance Standards -
C. Learning Competencies -
II. CONTENT Topic: TEST ANALYSIS
A. REFERENCES
 NONE
 NONE
IV. PROCEDURES
1. Review: none
2. Motivation: none
1. Lesson Proper
 I-
2. Application

C. After the Lesson
1. Generalization

2. Evaluation
None
V. ASSIGNMENT

VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

Day/Date: Wed-Fri/October 9-11 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding on the practice of occupational
health and safety
B. Performance Standards The learners independently practice of occupational health and safety
LO 1. Importance of occupational health and safety TLE_HECK7/8PM-0H-8
C. Learning Competencies LO 2. Identify hazard and risks in the workplace TLE_HECK7/8PM-0i-9
LO 3. Evaluate and control hazard and risk in the workplace TLE_HECK7/8PM-0j-10
II. CONTENT Topic: occupational health and safety
A. REFERENCES
 PPT with pictures/videos of occupational health and safety
IV. PROCEDURES
1. Review: What are the common hazards/ risk that we encounter going to school ?
2. Motivation: List 5 risk/hazards outside the room?
1. Lesson Proper
 What is occupational health and safety?
 What are the different hazards / risk?
 Why is it important to identify the hazard and risk in our workplace?
 How do we avoid / prevent possible risk/hazard accidents?
2. Application
 Students will draw a warning sign and explain what it is all about.
C. After the Lesson
1. Generalization
 Prevention is better than cure, therefore be careful in everything we do in order to minimize or
even avoid possible accidents in our workplace
2. Evaluation
 Direction: identify what kind of hazard/risk is being illustrated in the picture in ppt.
V. ASSIGNMENT
 None
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

THIRD QUARTER (SY) 2019 - 2020
Day/Date: Mon-Tue/November 4-5 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding of the underlying principles in the
preparation of carpentry tools and construction materials.
The learner prepares carpentry tools and construction materials based on industry
B. Performance Standards
standards.
LO1. Identify materials and tools for a task TLE_IACP7/8UT-0a-1
C. Learning Competencies 1.1 Describe tools and materials used in carpentry
1.2 Prepare tools and materials for a task
II. CONTENT Topic: PREPARE CONSTRUCTION MATERIALS AND TOOLS (UT)
A. REFERENCES
 Carpentry Learning Module pp. 4-9
 PPT with pictures/videos about tools and materials in carpentry
IV. PROCEDURES
1. Review: What are the different materials and tools in carpentry?
2. Motivation: Guess Who game?
1. Lesson Proper
 What are the different materials in carpentry?
 What are the different tools in carpentry?
 How do the differ from each other
 Why they ae important in the field of carpentry
2. Application
 Students will draw the common tools in carpentry and its uses
C. After the Lesson
1. Generalization
 Tools and materials are important in order to create the best craft, therefore we shuld know
their uses.
2. Evaluation
 Identify the name and uses of the picture in ppt.
V. ASSIGNMENT
 What are the different materials in carpentry
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:
Day/Date: Wed/Fri/November 6&8 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learners demonstrate an understanding of the underlying principles in the
preparation of carpentry tools and construction materials.
The learner prepares carpentry tools and construction materials based on industry
standards.
LO1. Identify materials and tools for a task TLE_IACP7/8UT-0a-1
C. Learning Competencies 1.1 Describe tools and materials used in carpentry
1.2 Prepare tools and materials for a task
II. CONTENT Topic: PREPARE CONSTRUCTION MATERIALS AND TOOLS (UT)
A. REFERENCES
 Carpentry Learning Module pp. 4-9
 PPT with pictures/videos about tools and materials in carpentry
IV. PROCEDURES
1. Review: What are the different materials and tools in carpentry?
2. Motivation: Guess Who game?
1. Lesson Proper
 What are the different materials in carpentry?
 What are the different tools in carpentry?
 How do the differ from each other
 Why they ae important in the field of carpentry
2. Application
 Students will draw the common tools in carpentry and its uses
C. After the Lesson
1. Generalization
 Tools and materials are important in order to create the best craft, therefore we shuld know
their uses.
2. Evaluation
 Recitation and recording of scores
V. ASSIGNMENT
 What are the different materials in carpentry
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

FIRST QUARTER (SY) 2019 - 2020
Day/Date: Mon-Tue/October 28-29 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learner demonstrates an understanding of one’s Personal Entrepreneurial
Competencies and Skills (PeCS).
The learner recognizes his/her Personal Entrepreneurial Competencies and Skills (PeCS)
and prepares a list of PeCS of a practitioner/entrepreneur in carpentry.
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PeCS) needed in
carpentry TLE_PECS7/8-0k-1
C. Learning Competencies 1.1 Assess one’s PeCS: characteristics, attributes, lifestyle, skills, traits
1.2 Assess practitioner’s: characteristics, attributes, lifestyle, skills, traits
1.3 Compare one’s PeCS with that of a practitioner /entrepreneur
II. CONTENT Topic: Personal Entrepreneurial Competencies and Skills
A. REFERENCES
 Car Learning Modulepentry pp. 1-3
 PPT with pictures/videos of PECs
IV. PROCEDURES
1. Review: What is PECs ?
2. Motivation: Charrade?
1. Lesson Proper
 What is the importance of PECs?
 What are the skills that we must possess?
 How can we acquire those skills?
2. Application
 Write an essay on how you can improve your skills and lifestyle as a student.
C. After the Lesson
1. Generalization
 Skills, lifestyle, traits and attributes can be improve in order to reach our desire goal.
2. Evaluation
 Direction: write 5 attitudes or characteristics that you must change and why?.
V. ASSIGNMENT
 None
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

Day/Date: Wed/Thu/October 30-31 , 2019 Teacher: GENEVA ROSE C. VALETE
I. OBJECTIVES
The learner demonstrates an understanding of one’s Personal Entrepreneurial
Competencies and Skills (PeCS).
The learner recognizes his/her Personal Entrepreneurial Competencies and Skills (PeCS)
and prepares a list of PeCS of a practitioner/entrepreneur in carpentry.
LO 1. Recognize Personal Entrepreneurial Competencies and Skills (PeCS) needed in
carpentry TLE_PECS7/8-0k-1
C. Learning Competencies 1.1 Assess one’s PeCS: characteristics, attributes, lifestyle, skills, traits
1.2 Assess practitioner’s: characteristics, attributes, lifestyle, skills, traits
1.3 Compare one’s PeCS with that of a practitioner /entrepreneur
II. CONTENT Topic: Personal Entrepreneurial Competencies and Skills
A. REFERENCES
 Car Learning Module Carpentry pp. 1-3
 PPT with pictures/videos of PECs
IV. PROCEDURES
1. Review: What is PECs ?
2. Motivation: Charrade?
1. Lesson Proper
 What is the importance of PECs?
 What are the skills that we must possess?
 How can we acquire those skills?
2. Application
 Write an essay on how you can improve your skills and lifestyle as a student.
C. After the Lesson
1. Generalization
 Skills, lifestyle, traits and attributes can be improve in order to reach our desire goal.
2. Evaluation
 Recitation and recording of scores.
V. ASSIGNMENT
 None
VI. REMARKS
VII. REFLECTION

PREPARED BY:
SUBJECT TEACHER
DAISY DUPITAS
CHECKED BY:

DLP Alex C

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Republic of the Philippines

DAILY LESSON PLAN IN TLE 8 – BREAD AND PASTRY PRODUCTION (EXPLORATORY)

ALEX REYES CAINOY JR.

DAILY LESSON PLAN IN TLE 9 – INFORMATION COMMUNICATION TECHNOLOGY

ALEX REYES CAINOY JR.

DAILY LESSON PLAN IN TLE 7

 Recitation and recording of scores

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

 Recitation and recording of scores.

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

 Identify the name and uses of the picture in ppt.

GENEVA ROSE C. VALETE

 Recitation and recording of scores

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

GENEVA ROSE C. VALETE

DAILY LESSON PLAN IN TLE 7

 Recitation and recording of scores.

GENEVA ROSE C. VALETE

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