DAILY School JUAN SUMULONG HIGH SCHOOL Grade Level 11
LESSON Teacher ALVA CATALINA G. ARMADA Learning Area BPP NC II
PLAN March 20 – 24, 2023 (MONDAY, TUESDAY, WEDNESDAY)
Teaching Dates and
Quarter 3
Time 8 Hours per week
DAY 1 Day 2 Day 3
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of the The learners demonstrate an understanding of the The learners demonstrate an understanding of the
core concepts and theories in bread and pastry core concepts and theories in bread and pastry core concepts and theories in bread and pastry
production production production
B. Performance Standards The learners independently demonstrate core The learners independently demonstrate core The learners independently demonstrate core
competencies in preparing and producing bakery competencies in preparing and producing bakery competencies in preparing and producing bakery
products products products
C. Objectives The learners shall be able to: The Learner Should be able to: The Learner Should be able to:
1. explain the different mixing techniques in 1. identify the different baked products. 1. identify the different mixing techniques in
preparing bakery products. 2. describe desirable characteristics of bakery preparing bakery products.
products. 2. match the different baked products.
2. illustrated the stages in baking process. 3. match the correct oven temperature for 3. evaluate the different baked products
different baked products
3. determine the techniques to slow down staling
of bread
II. CONTENT MIXING TECHNIQUE DIFFERENT BAKED PRODUCTS PERFORMANCE TASKS
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages CG BPP NC II CG BPP NC II CG BPP NC II
2. Learner’s Material Pages ADM Module-SDO, QC BPP NCII ADM Module-SDO, QC BPP NCII
Quarter 1 Module 3 Quarter 1 Module 3
3. Textbook Pages BPP Textbook pages 26-27 BPP Textbook pages 27 – 31
BPP for SHS pages 24-25 BPP for SHS pages 47 - 56
4. Additional Materials from
Learning Resources
B. Other Learning Resources
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 Different mixing techniques in preparing bakery Different baked products.
practicing new skill #1 products.
Characteristics of bakery products.
Stages in baking process.
Oven temperature for different baked products
Techniques to slow down staling of bread
E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
G. Finding practical applications of
concepts & skills in daily living
H. Generalizing & abstractions
about the lesson
I. Evaluating Learning
J. Additional activities for application
or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored below
80%
C. Did the remedial lesson work? No. of
learners who 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 work?
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?
Prepared by:
ALVA CATALINA G. ARMADA Noted:
Teacher II - SHS
SHERWIN C. MANINGAS MA. PACENCIA G. DANCEL
Master Teacher II Head Teacher III-TLE/TVL
Checked by:
BONIFACIO D. CACULITAN JR.
Principal III
