ST.

VINCENT INSTITUTE OF TECHNOLOGY

715 Hilton St. Cefel’s Park Subdivision 3, Caloocan City
Tel. No. 09056834973

Daily Lesson Log

Teacher : Ms. Irish Mae R. Bassig Learning Area : Technology and Livelihood Education

Teaching dates : Quarter : 1

Teaching Time : Section : Exodus

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES (SYNCHRONOUS) (ASYNCHRONOUS) (SYNCHRONOUS) (ASYNCHRONOUS) (FORMATIVE/ASYNCHRONOUS)

A. Content Standards The students demonstrate understanding of environment and market that relates with a career choice in Food Processing; The learner
demonstrates understanding of uses marketing of tools and techniques in food (fish) processing.

B. Performance The learner should be able to uses and maintain appropriate food (fish) processing tools, marketing tools and equipment, instruments
Standards and reports accordingly upon discovery of defect/s.
  Explain the classification of fish and Explain how to handle and store fresh fish and
shellfish shellfish.
C. Learning  Show how to select fresh fish and
Competencies/Objectives shellfish  Clean and prepare shellfish for
write cooking.

D. the LC code for each
 At the end of the lesson, the students
must be able to:
1. Identify the characteristics of a fresh
fish and shellfish
2. Appreciate the Nutritive Value of fish
and shellfish
3. Demonstrate on how to clean a fish

E. Content FISH AND SHELLFISH PROCESSING 2.Marketing Tool

1.Marketing the Product 3. Methods of Processing Fish and Shellfish

F. Learning Resources Monday Tuesday Wednesday Thursday Friday

 Reference Technology and Livelihood Education 8 pp.18-23 Technology and Livelihood Education 8 pp.24-
32

Teacher’s Guide Pages

Learner’s Materials Pages

Textbook pages Technology and Livelihood Education 8 pp.18-23 Technology and Livelihood Education 8 pp.24-
32

Additional Materials From Powerpoint Presentation Powerpoint Presentation

Learning resources

Other learning resources

G. Procedures Monday Tuesday Wednesday Thursday Friday

Review previous lesson Recap of the previous lesson The learners will share their ideas about
or presenting new lesson about Methods of Processing Marketing and Packaging of Processed Meats
Meat and Poultry and Poultry Products.
 1.Ingredients in Meat
Processing
2. Recipes in Processing Meat
and Poultry
Establishing a purpose The students are able to know
for the lesson Parts of a fish, Nutritive value
of fish, Characteristics of
fresh fish and its market form.
Presenting examples/ Ask the class to give an
instances of new lesson example of seafoods and after
that the teacher will present an
example of fish and shellfish.
Discussing new concepts The teacher will discuss the
and practicing new FISH AND SHELLFISH
skills#1 PROCESSING
1.Marketing the Product
a.Operating Expenses
b.Overhead Expenses
Considerations when Choosing Packaging
Materials for Processed Meat and Poultry
The students are able to know the kinds of
shellfish, market forms of shellfish and causes
of fish spoilage
Based on their response, the teacher will ask
the students about the characteristics of a fresh
fish and shellfish when their mother is buying
in the market and what are the strategies of the
sellers to sell their product.
Follow the:
2.Marketing Tools
3. Methods of Processing Fish and Shellfish
Discussing new concepts
and practicing new skills

#2

Developing mastery Formulate different strategies True or false

(Leads to Formative in Marketing.
Assessment)

Monday Tuesday Wednesday Thursday Friday

F. Procedures

Finding practical applications Create a business logo for Demonstrate on to make

of concepts and skills in daily a processed fish product. daing na bangus
living Evaluate the logo using
criteria.
Making generalizations and How do you classify the Why do you need to
abstractions about the lesson characteristic of a fresh determine the profile
seafood? potential customers

Why is it important to
have a goal in marketing

Evaluating learners Share the recipe in Quiz Google classroom Checking of output
making daing na bangus Activity

Additional activities for

application for application or
remediation

H. Remarks

Monday Tuesday Wednesday Thursday Friday

I. Reflection

No. Of learners who earned ____No. Of learners

70% on the Formative who earned 70% in the
Assestment evaluation.
 No. Of learners who require ____No. Of learners
additional activities for who require additional
remediation activities for
remediation

Did the remedial lessons work? Did the remedial

No. Of learners who have lessons work? ____No.
caught up with the lesson of Learners who have
caught up the lesson.

No. Of learners who continue ____No. of learners

to require remediation who continue to require
remediation.

Which of my teaching Strategies used that

strategies worked well? Why work well:
did this work?
___Group collaboration
___Games
___PowerPoint
Presentation
___Answeringprelimina
ry activities/exercises
___Discussion
___Case Method
___Think-Pair-Share
(TPS)
 ___Rereading of
Paragraphs/Poems/Stori
es
___Differentiated
Instruction
___Role Playing/Drama
___Discovery Method
___Lecture Method
Why?
___Complete Ims
___Availability of
Materials
___Pupil’s eagerness to
learn

___Group member’s
Cooperation in doing
their tasks

Monday Tuesday Wednesday Thursday Friday

h. Reflection

What difficulties did I ___Bullying among pupils

encounter which my principal ___Pupil’s behavior/attitude
or supervisor can help me ___Colorful Ims
 solve?
___Unavailale Technology
Equipment (AVR/LCD)

___Science/Computer/Interne
t Lab

What innovation or localized

materials did I use discover
which I wish to share with
other teachers

SIGNATURE OF TEACHER: MS. IRISH MAE R. BASSIG