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DLP 11

This document outlines a detailed lesson plan for an 11th grade Bread and Pastry Production class. The lesson plan aims to teach students how to prepare a variety of fillings, coatings, icings, glazes, and decorations for bread products according to standard recipes, enterprise standards, and customer preferences. The 60-minute lesson includes introductory activities, lectures, demonstrations, student practice, assessment, and cleanup. The lesson focuses on identifying different types of bread fillings and coatings, explaining their uses and importance, and demonstrating how to correctly prepare a coconut meat filling.

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161 views2 pages

DLP 11

This document outlines a detailed lesson plan for an 11th grade Bread and Pastry Production class. The lesson plan aims to teach students how to prepare a variety of fillings, coatings, icings, glazes, and decorations for bread products according to standard recipes, enterprise standards, and customer preferences. The 60-minute lesson includes introductory activities, lectures, demonstrations, student practice, assessment, and cleanup. The lesson focuses on identifying different types of bread fillings and coatings, explaining their uses and importance, and demonstrating how to correctly prepare a coconut meat filling.

Uploaded by

Anonymous MyW9vGURK
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd
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Instructional Planning

(The process of systematically planning, developing, evaluating and managing the instructional process
by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:
11 BREAD AND PASTRY PRODUCTION 11 1 60
Learning Competency/ies: Prepare a variety of fillings and coating/icing, glazes and decorations Code
for bread products according to standard recipes, enterprise
(Taken from the Curriculum Guide) TLE_HEBP9-12-la-f-1
standtards and/or customer preferences.
Key Concepts / Understandings to be Variety of fillings and coating/icing, glazes and decorations for bread products according to standard recipes,
Developed enterprise standards and/or customer preferences.
Adapted Cognitive Process
Domain Dimensions (D.O. No. 8, s. 2015)
OBJECTIVES:
Knowledge
The fact or condition of Remembering Identify the different classifications of bread fillings, coating/icing and glazes.
knowing something with
Understanding Explain the uses and importance of bread fillings, coatings and glazes in bakery
familiarity gained through
experience or association products.

Skills Applying
The ability and capacity Demonstrate the correct procedure in preparing coconut meat fillings.
acquired through deliberate,
systematic, and sustained effort to
smoothly and adaptively carryout Analyzing
complex activities or the ability,
coming from one's knowledge, Evaluating
practice, aptitude, etc., to do
something Creating

Attitude receiving phenomena follow workplace and safety procedure.


Values Valuing Practice cleanliness and sanitations.
2. Content Types and classification of bread fillings, coatings and glazes.
3. Learning Resources CG,LM, Ingredients, tools and equipment in cooking.
4. Procedures
4.1 Introductory Activity > Review of the previous lesson.
5 minutes > Short video presentation on the different bread fillings, coatings and glazes.
4.2 Activity The teacher will give ask some examples of bread fillings, coatings and glazes based from the video
5 minutes presentad. The teacher will ask if they already tasted such fillings, coatings and glazes in breads.
4.3 Analysis 1. What are the different bread fillings, coatings and glazes.
2. What are the appropriate tools and ingredients being used in preparing bread fillings, coatings and
15 minutes glazes? 3. What are the importance of bread fillings, coatings and glazes in bread products?
4.4 Abstraction Lecture/Discussion

1. Types of bread fillings, coatings and glazes 2.


Tools and ingredients being used in preparing bread fillings, coatings and glazes. 3. importance of bread
30 minutes fillings, coatings and glazes.
4. The teacher will give and explain the recipe, check the materials, review the procedure in
preparing coconut meat filling for application.
4.5 Application 1. The student will asnwer self-check 1.2.1 page 45.
40 minutes 2. The student will prepare a coconut meat filling according to standard recipe.
4.6 Assessment 1. Answer self-check 1.2.1 page 45.
15 minutes 2. Students output will be rated based on rubrics.
4.7 Assignment Bring the following ingredients in making cheese bread toppings: cheese,
Preparing for the new lesson
3 minutes powdered milk and sugar
4.8 Concluding Activity
Room cleaning and closing prayer.
7 minutes
5.      Remarks
6.      Reflections
C.   Did the remedial lessons work? No. of learners who have caught up with
A.  No. of learners who earned 80% in the evaluation. the lesson.
B.   No. of learners who require additional activities for
remediation. D.  No. of learners who continue to require remediation.
E.   Which of my learning 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:
Name: RYAN G. VILLAFLORES School: CAGAY NATIONAL HIGH SCHOOL
Position/ Division:
Designation: TEACHER III CEBU PROVINCE
Contact
Number: 9977011582 Email address: ryanvillaflores29@gmail.com

Observed by:
SUSAN F. ROXAS
School Head

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