Republic of the Philippines

Department of Education
National Capital Region
Schools Division of Quezon City
ISMAEL MATHAY SR. HIGH SCHOOL
Branches Ext., GSIS Village, Sangandaan, Quezon City

TLE – TVL DEPARTMENT

SY 2022-2023

WEEKLY LEARNING PLAN

QUARTER: 2nd Quarter GRADE LEVEL: 7

WEEK: 1 Nov. 7-11, 2022 LEARNING AREAS: TLE FOOD PROCESSING (SALTING, CURING, AND
MELC’s: Prepare equipment, tools, materials, and utensils SMOKING)

DAY HOME-BASED
OBJECTIVES TOPIC/S CLASSROOM-BASED ACTIVITIES
(DATE) ACTIVTIES
MONDAY Begin with classroom routine:
November 7 a. Read the instruction Diagnostic Test A. Prayer
carefully (Food Processing) B. Reminder of classroom health and safety
b. Appreciate the protocols
importance of diagnostic C. Checking of attendance
test
c. Answer the questions
comprehensively RECALL (Elicit)
Ask the student the importance of diagnostic test.

MOTIVATION
Ask the students to prepare one whole sheet of
paper and a ballpen.

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 DISCUSSION OF CONCEPTS (Explore)

Ask the students to read and the question carefully

DEVELOPING MASTERY (Explain)

(Test Proper)

APPLICATION AND GENERALIZATION

(Elaboration)
Diagnostic assessments are intended to help
teachers identify what students know and can do
in different domains to support their students'
learning. These kinds of assessments may help
teachers determine what students understand to
build on the students' strengths and address their
specific needs.

EVALUATION
Checking of papers

TUESDAY a. Prepare Equipment and Begin with classroom routine: Students will draw at least 5
WEDNESDAY tools for salting, curing Prepare equipment, A. Prayer tools and equipment used in
November 8-9 and smoking in tools, materials B. Reminder of classroom health and safety food processing
accordance with and utensils protocols
manufacturer’s C. Checking of attendance (short bond paper to be
specifications submitted next meeting)
b. Check, sanitize and RECALL (Elicit)
calibrate equipment for 1. What is the difference between tools,
the above food equipment, materials, and utensils?
processing methods in
accordance MOTIVATION
with manufacturer’s Four pics 1 word
specifications
DISCUSSION OF CONCEPTS (Explore)
Unlocking of Difficulties-vocabulary words
 Tools

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  Equipment
 Materials
 Utensils
 Food processing
 Salting
 Curing
 Smoking

DEVELOPING MASTERY (Explain)

(Pick and tell)

Discuss the different tools, equipment, materials

And utensils used in food processing

Students will classify the tools and equipment

according to it’s uses.

Discuss how important sanitation is.

APPLICATION AND GENERALIZATION

(Elaboration)
1. All equipment, tools and materials needed in
fish curing must be properly checked, prepared
and sanitized.
2. Calibrate tools for accuracy of measurements or
weights.
3. Sanitize the equipment/utensils to get rid of dirt
that may contaminate food leading to food
spoilage.
4. Always observe care, cleanliness and sanitary
practices in using equipment and utensils in
processing fish.
5. Observe accuracy in doing work and in using
tools and equipment.

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imathaysrhsqc@gmail.com
 EVALUATION
Administer a 20 item quiz (if lack of time quiz
will be given next meeting)
THURSDAY a. Prepare Equipment and Begin with classroom routine: Activity sheet will be provided
And tools for salting, curing Prepare equipment, D. Prayer by the teacher
FRIDAY and smoking in tools, materials E. Reminder of classroom health and safety (Activity 1-2)
Nov. 10-11 accordance with and utensils protocols
manufacturer’s F. Checking of attendance
specifications
b. Check, sanitize and RECALL (Elicit)
calibrate equipment for 1. What are the different tools and
the above food equipment used in food processing?
processing methods in
accordance
with manufacturer’s MOTIVATION
specifications Students will watch a video about cleaning and
sanitation and need to give their insight how
important cleaning and sanitation is

DISCUSSION OF CONCEPTS (Explore)

Unlocking of Difficulties-vocabulary words
 Cleaning
 Sanitation
 Personal Protective Equipment

DEVELOPING MASTERY (Explain)

(Pick and tell)

Discuss the different tools, equipment, materials

And utensils used in food processing

Students will classify the tools and equipment

according to it’s uses.

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imathaysrhsqc@gmail.com
 Discuss how important sanitation is.

APPLICATION AND GENERALIZATION

(Elaboration)
1. All equipment, tools and materials needed in
fish curing must be properly checked, prepared
and sanitized.
2. Calibrate tools for accuracy of measurements or
weights.
3. Sanitize the equipment/utensils to get rid of dirt
that may contaminate food leading to food
spoilage.
4. Always observe care, cleanliness and sanitary
practices in using equipment and utensils in
processing fish.
5. Observe accuracy in doing work and in using
tools and equipment.

EVALUATION
Administer a 10 item quiz

Prepared by: Checked by:

JACHELLE P. DONASCO DOLORES L. ALCOBER___

TEACHER I TLE GRADE 7, COORDINATOR

Noted:

JESSIE L BALANQUIT, MAEd

OIC, TLE TVL Department

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imathaysrhsqc@gmail.com