Professional Documents
Culture Documents
(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
Observed by:
SUSAN F. ROXAS
School Head