December 5 - December 9,

School Teaching Dates

2022
Teacher Week No. 5
LSEN Content Focus Basic concepts in food processing Quarter Two (2)
Daily Lesson Log Subject Area Livelihood Skills Section Saint Dominic
Most Essential The learners select the appropriate tools, equipment and utensils according to food (fish)
Learning processing methods
Competencies TLE6HE-0f-10

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

(December 5) (December 6) (December 7) (December 8) (December 9)
I. Objectives to be able to: to be able to: to be able to: Weekly
 Prepare and  Prepare and  Prepare and Assessment Test
identify the identify the identify the HOLIDAY
equipment, equipment, equipment,
tools, and tools, and tools, and
utensils for utensils for utensils for
dispensing dispensing dispensing
 inspect the raw  inspect the raw  inspect the raw
materials materials materials
A. Content The learner The learner The learner HOLIDAY Weekly
Standards demonstrates demonstrates demonstrates Assessment Test
understanding on understanding on understanding on
dispensing non- dispensing non- dispensing non-
bulk ingredients bulk ingredients bulk ingredients
B. Learning The learner The learner The learner HOLIDAY Weekly
Competencies demonstrates demonstrates demonstrates Assessment Test
/Objectives independently the independently the independently the
(Write the LC given method of given method of given method of
Code for each) dispensing non- dispensing non- dispensing non-
bulk ingredients bulk ingredients bulk ingredients

TP_LPAF-FP_cbc-NG TP_LPAF-FP_cbc-NG TP_LPAF-FP_cbc-NG

-2 -2 -2

II. Content Food Processing – Food Processing – Food Processing – HOLIDAY Weekly
(Subject Salted Eggs Salted Eggs Salted Eggs Assessment Test
Matter)
III. Learning  Walkthrough of  Walkthrough of  Walkthrough of Weekly
Resources the K to 12 the K to 12 the K to 12 HOLIDAY Assessment Test
(References) Transition Transition Transition
Curriculum for Curriculum for Curriculum for
Learners with Learners with Learners with
Disabilities Disabilities Disabilities
(LIVELIHOOD (LIVELIHOOD (LIVELIHOOD
SKILLS SKILLS SKILLS
PACKAGE) PACKAGE) PACKAGE)
IV. Procedures
C. Motivation National Anthem National Anthem National Anthem Weekly
Opening Prayer Opening Prayer Opening Prayer Assessment Test
Exercise Exercise Exercise HOLIDAY
Kumustahan Kumustahan Kumustahan
Attendance Attendance Attendance
Balitaan Balitaan Balitaan
D. Presentation/ As a recap, the The teacher The teacher asks Weekly
Review teacher asks the discusses the lesson the students to Assessment Test
students what on how to: identify the steps on
they’ve learned the how to:
previous lesson 1. prepare, clean,
check and sanitize 1. Prepare the raw
1. What are the equipment, tools, materials
equipment, tools, materials, and 2. Sorting and HOLIDAY
and utensils that utensils for salting, grading of raw
you are going to curing, and materials.
prepare and identify smoking
each?
2. identify the
equipment, tools
and utensil that are
being used

E. Purpose of To exhibit basic To exhibit basic To exhibit basic Weekly

the lesson concept and skills concept and skills concept and skills HOLIDAY Assessment Test
in Food (Fish, Meat, in Food (Fish, Meat, in Food (Fish, Meat,
Fruits, and Fruits, and Fruits and
vegetable) vegetable) vegetable)
Processing Processing Processing
F. Discussion The teacher The teacher gives Through Power HOLIDAY Weekly
 presents the additional inputs of Point Presentation, Assessment Test
pictures using what has been the teacher asks
Power Point discuss by the questions to the
Presentation of students through a students as their
equipment, tools, Power Point oral recitation on
and utensils Presentation or a understanding
video on how to about the
prepare the raw preparation of meat
materials and poultry for
curing, eggs for
salting and fish for
smoking
G. Developing Teacher shows Teacher provide/ Teacher having a Weekly
Mastery some pictures of draws questions follow-up question Assessment Test
equipment’s, tools, that would easily just to assess their HOLIDAY
and utensils for the understand on understanding
students to easily prepare, sort and about the lesson
identify grading the
materials
V. Evaluation Oral exercises, Oral exercises, Oral exercises, Oral exercises,
paper-pencil test, paper-pencil test, paper-pencil test, paper-pencil test,
performance task performance task performance task performance task
VI. Generalizatio Teacher makes the The concepts that Teacher deepens Weekly
n students engage teacher implies the students’ Assessment Test
and internalized students to be understanding of
that the importance skillful enough in the concept of
of having an preparing, sorting, preparing raw
appropriate and grading upon materials for
knowledge of the receiving the salting, curing, and
preparing and raw materials. smoking such that HOLIDAY
identifying the this would enhance
equipment, tool, their idea on how to
and utensils prepare and
manage the raw
materials for
salting, curing, and
smoking.
VII. Remarks This week’s This week’s This week’s This week’s
performance activity performance activity performance activity performance activity
is the checking of is the checking of is the checking of HOLIDAY is the checking of
their homemade their homemade their homemade their homemade
“salted eggs” and “salted eggs” and “salted eggs” and “salted eggs” and
harvest time harvest time harvest time harvest time