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.
III. 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
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/Instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
School NAMATACAN NATIONAL HIGH SCHOOL Grade Level 9
Teacher DONNABELLE G. MEDINA Learning Area TECHNOLOGY AND LIVELIHOOD EDUCATION
Teaching Dates and Time Feb 28-Mar 1, 2022 (M-T, 10:00-11:00 AM & 3:00-4:00 PM) Quarter THIRD
MONDAY (AM) MONDAY (PM) TUESDAY (AM) TUESDAY (PM)
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons,
exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
The learners demonstrate an understanding how to prepare sandwiches
The learners independently prepare sandwiches
TLE_HECK9SW-IIIb-g-12 TLE_HECK9SW-IIIb-g-12 TLE_HECK9SW-IIIb-g-12 TLE_HECK9SW-IIIb-g-12
Prepare a variety of Prepare a variety of Prepare a variety of Prepare a variety of
sandwiches sandwiches sandwiches sandwiches
Prepare sandwiches Prepare sandwiches Prepare sandwiches Prepare sandwiches
Learning Activity Sheet in TLE Learning Activity Sheet in TLE Learning Activity Sheet in TLE Learning Activity Sheet in TLE
(Cookery) (Cookery) (Cookery) (Cookery)
3rd Quarter Week 2 3rd Quarter Week 2 3rd Quarter Week 2 3rd Quarter Week 2
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Refer to the Module Refer to the Module Refer to the Module Refer to the Module
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Review of the previous topic.
Introductory statement on
page 2
Discuss the following:
 Different types and
classification of
sandwiches
 The similarities and
1
 differences of hot
and cold sandwiches
Give examples for further
understanding of the lesson.
E. Discussing new concepts and Activity 1: Am I Hot or Cold?
practicing new skills # 2
F. Developing mastery (leads to Activity 2: Hot vs. Cold
Formative Assessment 3)
G. Finding practical application of Performance Task: Classic
concepts and skills in daily living Burger
H. Making generalizations and Ask students to give a
abstractions about the lesson summary of the lesson using
their own words.
I. Evaluating learning Assessment
J. Additional activities for application Reflection
or remediation
V. REMARKS
VI. REFLECTION
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
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 by: Checked by:

DONNABELLE G. MEDINA FLOR AMOR R. VILLANUEVA

Teacher I School Head