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 DINNER ROLL

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages p. 31
3. 3. Textbook pages Bread and Pastry Production – TVL Manual, 1ST ed 2016
4. 4. Additional Materials from Learning Resource
(LR) portal

IV. PROCEDURES
A. Elicit Present a product made from basic soft roll, e.g. toasted
siopao
B. Engage Group students with 3 members each (23 groups, 4
batches)
C. Explore Choose one member to be their leader.
D. Explain Demostrate the process of making basic soft roll
E. Elaborate First batch will re – demonstrate making basic soft roll
F. Evaluate The final product of each group will be evaluated through
a rubric
G. Extend Demonstration of second batch

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?