GRADE 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives
Write the LC code for each.
II. CONTENT
IV. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
V. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson (Introductory Activity)
School TABID NATIONAL HIGH SCHOOL Grade Level 12- VENUS
Teacher CHRISTINE M. ABAO Learning Area COOKERY 1
Teaching Dates and Time OCTOBER 11, 2019 (7:30-11:45) Quarter 2ND(FIRST Semester)
MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY
1. Give the meaning of
packaging, its importance
and functions; and
2. Select appropriate
packaging material
The learners demonstrate an understanding on how to prepare desserts
The learners independently demonstrate core competencies in preparing desserts
TLE_HECK9-12PD-IVb-f-19
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
SELECT PACKAGING
MATERIALS
PAGES 187-191
N/A
N/A
4 A’s Method
Review of past lesson
Solve the puzzle!
Students will be grouped
by table. Each group will be
given puzzle pieces that
they will arrange. Whoever
finishes it first will be the
winner. ( puzzle pieces are
pictures of the different
packaging materials
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 available in the industry)

C. Presenting examples/Instances of Presentation of the topic

the new lesson
D. Discussing new concepts and The teacher will ask the
practicing new skills # 1 students the following
questions:
 Based on the picture
shown, how would
you define
packaging?
 Why is packaging
important?
 Are there standards
that we should follow
in selecting an
appropriate
packaging for our
product?
 Why is it important to
follow standard
procedure in
packaging pastry
products?
 What are the
concerns/issues that
you will face in
making a good
packaging?

E. Discussing new concepts and The teacher reinforces the

practicing new skills # 2 discussions with a slide
show presentation that
includes:

 Definition of
packaging
 Major functions of

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 packaging
 Packaging Materials
for Storing Pastries
 Several factors
taken into
considerations
when designing an
appropriate
packaging for
goods.
 Different kinds of
packaging used by
other people.

F. Developing mastery a Activity #2 Situational

(leads to Formative Assessment 3)
Analysis
The teacher will group the
students by table and she
will then pose this situation
to the students:

‘’Suppose you have started

your own bakeshop.
Congratulations! Many
customers are patronizing
your pastry products.
However, in your
suggestion box, many of
your customers suggested
that you should improve
your packaging. The taste
of your product is already
excellent but the packaging
is not that attractive. Bear
in mind that packaging can
affect your sales. You

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 wouldn’t want your sales
to drop, right? Your job
now is to brainstorm with
your groupmates and
decide and draw your plan
for your new packaging.
Include the materials to be
used.”

 The groups will

exchange their
work and evaluate
it through the
rubric that will be
projected on the
screen.

G. Finding practical application of Cite a traditional way of

concepts and skills in daily living packaging food
H. Making generalizations and Ask the students to
abstractions about the lesson summarize the concepts
learned from the
demonstration orally

I. Evaluating learning Give a short quiz

J. Additional activities for application
or remediation
VI. REMARKS
VII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 lessons work?
No. of learners who have caught
up with the lesson
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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: Checked: Noted:

CHRISTINE M.ABAO QUERINO D.LONSAGON ESTER F. VIERNES

SST-I MT-II SSP-I

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