School Sta.
Filomena Integrated School
DAILY LESSON LOG
A, Content Standard
B. Performance Standard
C. Learning Competencies
Write the LC Code of each
DAYS
I. OBJECTIVES:
(Specific targets of the day)
1. CONTENT:
] (topic for the day)
II. REFERENCES
A. Teacher’s Guide pages:
B. Learner’s Material
pages:
C. Other References/ CG
III. PROCEDURE
Grade Level Grade 10
Teacher GINALYN S. GAMIT Learning Area COOKERY 10
Teaching Dates & Time M-F (1:00-2:00) Wk5 Quarter 2nd Quarter
Storing Starch and Cereal Dishes
The learner uses and maintain appropriate food and reports in storing cereals and starches.
Store starch and cereal at appropriate temperature
(TLE_HECK8-12CD-Ij)-8
Monday Tuesday Wednesday Thursday Friday
Identify the different Maintain optimum Classify the materials Store starch and cereal Appreciate the
materials needed in freshness and quality needed in storing according to standard importance of storing
storing cereals and of starch and cereal cereals and starches operating procedures cereals and starches
starches dishes according to
standards
Storing cereals and Importance of storing Storing cereals and Standard Operating Standard Operating
starches cereals and starches starches and its Procedure in storing Procedure in storing
significance cereals and starches cereals and starches
Cookery Learning Cookery Learning Cookery Learning Cookery Learning Cookery Learning
Module 5 48-49 Module 5 Module 5 51-52 Module 5 53-54 Module 5 55
50
48-55
 A. Review on the Previous Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
lesson Recall the past Ask the Recall the past Recall the past Ask the
(Key Concepts) lesson thru students to lesson thru lesson thru students to
Give Activity inquiry-based recall the past inquiry-based inquiry-based recall the past
learning. lesson thru learning. learning. lesson thru
inquiry-based inquiry-based
learning. learning.

B. Priming activities to Motivation (Engage) Motivation Motivation (Engage) Motivation Motivation

introduce the day’s lesson The teacher will (Engage) The teacher will (Engage) (Engage)
motivate the class. The teacher motivate the class. The teacher The teacher
will motivate the will motivate the will motivate the
class. class. class.

C. Discussion of the Discussion of Discussion of Discussion of Concepts (Explore) Concepts

Concepts/Skills Concepts (Explore) Concepts Concepts (Explore) The teacher will (Explore)
( Anchored to 4A’s) The teacher will (Explore) The teacher will identify needed in storing The teacher will
Activity identify the The teacher will materials needed in cereals and starches needed in storing
Analysis ingredients in the identify materials storing cereals and cereals and starches
Abstraction preparation of various needed in storing starches
Application types of starch and cereals and starches
cereal dishes
IV. EVALUATION/FORMATIVE
( Any form of summative Short Quiz Short Quiz Short Quiz Short Quiz Performance Task
Test/ performance test) Formative Test Formative Test Formative Test Formative Test among students in
Give a brief description & storing cereals and
Sample Questions starches
(RUAAEC)
V. REFLECTION
A. All objectives attained?
Why? Why Not?

B. What went well?

What went wrong?
 C. Mastery Level of the
Learner
* Number of Pupils
Needing Remediation
 Number of pupils
who averagely
mastered the
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II
 School Sta. Filomena Integrated Grade Level Grade 7
School
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area HEALTH
Teaching Dates& Time M-F (9:45-10:45) WK 1 Quarter 3rd Quarter

A, Content Standard Demonstrates understanding of mental health as a dimension of holistic health for a healthy life
B. Performance Standard The learner consistently demonstrates skills that promote mental health.

C. Learning Competencies Practices health habits to achieve holistic health.

Write the LC Code of each H7PH-IIIa-b-28 29

DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the day)
Explains the factors Explains that stress is Differentiates eustress Showing interest in Appreciate the
that affect the normal and inevitable. from distress. practicing health habits importance of practicing
promotion of good to achieve holistic health habits to achieve
mental health. health holistic health

I1. . CONTENT: Materials needed in Materials needed in Materials needed in Standard Operating Standard Operating
] (topic for the day) storing cereals and storing cereals and storing cereals and Procedure in storing Procedure in storing
starches starches starches cereals and starches cereals and starches

III. REFERENCES
A. Teacher’s Guide pages: Health 7 Learning Health 7 Learning Health 7 Learning Health 7 Learning Health 7 Learning
Module 1 Module 1 Module 1 Module 1 Module 1
H7N-IIg-h-27 H7PH-IIIa-b-28 H7PH-IIIa-b-29 H7PH-IIIa-b-29 H7PH-IIIa-b-29
B. Learner’s Material 48-49 50-52 53-54 55-56 57-59
pages:
C. Other References/ CG

III. PROCEDURE
A. Review on the Previous Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
lesson Ask the Ask the Ask the Ask the Ask the students
 (Key Concepts) students to students to students to students to to recall the
Give Activity recall the past recall the past recall the past recall the past past lesson thru
lesson thru lesson thru lesson thru lesson thru inquiry-based
inquiry-based inquiry-based inquiry-based inquiry-based learning.
learning. learning. learning. learning.

B. Priming activities to Motivation Motivation Motivation Motivation Motivation (Engage)

introduce the day’s lesson (Engage) (Engage) (Engage) (Engage) The teacher will
The teacher The teacher The teacher The teacher motivate the class.
will motivate the will motivate the will motivate the will motivate the
class. class. class. class.

C. Discussion of the
Concepts/Skills
( Anchored to 4A’s)
Activity
Analysis
Abstraction
Application
IV. EVALUATION/FORMATIVE
( Any form of summative
Test/ performance test)
Give a brief description &
Sample Questions
(RUAAEC)
V. REFLECTION
A. All objectives attained?
Why? Why Not?
Discussion of Identify the different Discussion of Concepts (Explore) Concepts (Explore)
Concepts health habits to Concepts The teacher will The teacher will needed
(Explore) achieve holistic health (Explore) needed in recognizing in recognizing changes
The teacher will The teacher will changes in different in different aspects of
identify the different Recognize changes in aspects of growth that growth that normally
health habits to different aspects of normally happen happen during
achieve holistic growth that normally during adolescence adolescence years.
health. happen during years
adolescence years
Short Quiz Short Quiz Short Quiz Short Quiz Performance Task
Formative Test Formative Test Formative Test Formative Test among students in
recognizing changes in
different aspects of
growth that normally
happen during
adolescence years.

B. What went well?

What went wrong?
 C. Mastery Level of the
Learner
* Number of Pupils
Needing Remediation
 Number of pupils
who averagely
mastered the
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II
 School Sta. Filomena Integrated School Grade Level Grade 7
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area P.E
Teaching Dates& Time M-F (9:45-10:45) WK 5 Quarter 3rd Quarter
A, Content Standard The learner demonstrates understanding of guidelines and principles in exercise program design to achieve personal
fitness
B. Performance Standard The learner demonstrates understanding of guidelines and principles in exercise program design to achieve personal
fitness.
C. Learning Competencies Prepare an exercise program.
Write the LC Code of each PE7PF-IIIa-h-23
DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the Undertakes physical Maintain optimum Recognize changes in Reviews goals based Appreciate the importance of
day) activity and physical exercise habits to different aspects of on assessment practicing exercise to achieve
fitness assessments achieve exercise exercise habits to results physical fitness.
program achieve exercise
program
I1. . CONTENT: Physical Fitness Physical Fitness Physical Fitness Importance of Physical Fitness Components and
] (topic for the day) Components Components and Components and Its Physical Fitness Its Importance
Its Importance Importance

III. REFERENCES
A. Teacher’s Guide PE 7 Learning PE 7 Learning PE 7 Learning PE 7 Learning PE 7 Learning Module 1
pages: Module 1 Module 1 Module 1 Module 1 Module 1
B. Learner’s Material PE 7 Learning PE 7 Learning PE 7 Learning PE 7 Learning PE 7 Learning
pages: 49-52 53-55 56-57 58-61 62-63
C. Other References/
CG

III. PROCEDURE
A. Review on the Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
Previous lesson Ask the Recall the Ask the Recall the Ask the students to recall
(Key Concepts) students to past lesson students to past lesson the past lesson thru
Give Activity recall the thru recall the thru inquiry- inquiry-based learning.
 past lesson inquiry- past lesson based
thru inquiry- based thru inquiry- learning.
based learning. based
learning. learning.

B. Priming activities Motivation Motivation Motivation Motivation Motivation (Engage)

to introduce the day’s (Engage) (Engage) (Engage) (Engage) The teacher will motivate
lesson The teacher The The teacher The teacher the class.
will motivate teacher will will motivate the will motivate the
the class. motivate the class. class.
class.

C. Discussion of the Discussion of Identify the Discussion of Concepts Concepts (Explore)

Concepts/Skills Concepts different exercise Concepts (Explore) The teacher will needed in
( Anchored to 4A’s) (Explore) habits to achieve (Explore) The teacher will recognizing changes in different
Activity The teacher will holistic exercise The teacher will needed in exercise habits to achieve holistic
Analysis different exercise program. Recognize changes in recognizing changes exercise program.
Abstraction habits to achieve different exercise in different exercise
Application holistic exercise habits to achieve habits to achieve
program. holistic exercise holistic exercise
program. program.
IV.
EVALUATION/FORMATI Short Quiz Short Quiz Short Quiz Short Quiz Performance Task among students
VE Formative Test Formative Test Formative Test Formative Test in recognizing changes in different
( Any form of exercise habits to achieve holistic
summative Test/ exercise program.
performance test)
Give a brief
description & Sample
Questions
(RUAAEC)
V. REFLECTION
A. All objectives
attained?
Why? Why Not?
 B. What went well?
What went
wrong?

C. Mastery Level of
the Learner
* Number of Pupils
Needing Remediation
 Number of
pupils who
averagely
mastered the
competency/
ies
(at 81%-90%)
 Number of
Pupils who
proficiently
mastered the
competency/i
es
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly
Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

 Teacher III Principal II
School Sta. Filomena Integrated School Grade Level Grade 9
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area COOKERY 9
Teaching Dates & Time M-F (1:00-2:00) Wk1 Quarter 3rd Quarter

A, Content Standard The learner demonstrates the skills, knowledge, and attitudes required to prepare various sandwiches.
B. Performance Standard The learner uses and maintain appropriate food and reports in preparing various sandwiches or catering operation.
C. Learning Competencies Preparing sandwiches.
Write the LC Code of each (TLE_HECK8-12CD-Ij)-9

DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the day)
Identify the different Appreciate the Classify the materials Classify the materials Appreciate the
materials needed in importance of using needed in preparing needed in preparing importance of preparing
preparing materials needed in sandwiches. sandwiches various sandwiches.
sandwiches. preparing sandwiches.

1. CONTENT: PREPARE PREPARE PREPARE SANDWICHES PREPARE SANDWICHES Standard Operating

] (topic for the day) SANDWICHES SANDWICHES Procedure in preparing
sandwiches

II. REFERENCES
A. Teacher’s Guide pages: Cookery Learning Cookery Learning Cookery Learning Cookery Learning Cookery Learning
Module 1 48-49 Module 1 Module 1 51-52 Module 1 53-54 Module 1 55
50
B. Learner’s Material 48-55 48-55 48-55 48-55 48-55
pages:
C. Other References/ CG

III. PROCEDURE
A. Review on the Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
Previous lesson Recall the Ask the Recall the past Recall the past Ask the students
(Key Concepts) past lesson students to lesson thru lesson thru to recall the past
Give Activity thru inquiry- recall the past inquiry-based inquiry-based lesson thru
based lesson thru learning. learning. inquiry-based
learning. inquiry-based learning.
learning.

B. Priming activities to Motivation Motivation Motivation (Engage) Motivation Motivation (Engage)

introduce the day’s lesson (Engage) (Engage) The teacher will (Engage) The teacher will
The teacher The teacher motivate the class. The teacher motivate the class.
will motivate the will motivate the will motivate the
class. class. class.

C. Discussion of the Discussion of Discussion of Discussion of Concepts (Explore) Concepts (Explore)

Concepts/Skills Concepts Concepts (Explore) Concepts (Explore) The teacher will The teacher will needed
( Anchored to 4A’s) (Explore) The teacher will The teacher will identify needed in preparing in preparing various
Activity The teacher will identify materials materials needed in various stocks, sauces, classification of
Analysis identify the needed in preparing preparing various and soup in a utensils in sandwiches.
Abstraction ingredients in the various classification utensils in sandwiches commercial kitchen or
Application preparation of of utensils in catering operation.
various sandwiches
classification of
utensils in
sandwiches
IV. EVALUATION/FORMATIVE
( Any form of summative Short Quiz Short Quiz Short Quiz Short Quiz Performance Task among
Test/ performance test) Formative Test Formative Test Formative Test Formative Test students in preparing
Give a brief description &  Perform various classification of
Sample Questions mise’en utensils in sandwiches
(RUAAEC) place;
V. REFLECTION
A. All objectives
attained?
Why? Why Not?
 B. What went well?
What went wrong?
C. Mastery Level of the
Learner
* Number of Pupils
Needing Remediation
 Number of pupils
who averagely
mastered the
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II
 School Sta. Filomena Integrated School Grade Level Grade 8
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area COOKERY 8
Teaching Dates & Time M-F (3:00-4:00) Wk1 Quarter 3rd Quarter
A, Content Standard The learner demonstrates understanding in the use of sewing tools in dressmaking.
B. Performance Standard The learner independently uses tools in dressmaking/tailoring.
C. Learning Competencies Identify sewing tools and equipment and their uses Write the LC Code of each (TLE_HECK8-12CD-Ij)-10
DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the Define Dressmaking Identify sewing tools and Classify the materials Enumerate the different Appreciate the
day) and Tailoring and equipment needed in preparing classification of tools importance of preparing
explain its dressmaking and and materials in using several kinds of
importance. tailoring. dressmaking and sewing.
tailoring

1. CONTENT: Mechanics in Mechanics in Dressmaking Classification of Standard Operating Standard Operating

] (topic for the day) Dressmaking and and Tailoring Sewing tools and Procedure in Procedure in
Tailoring equipment. dressmaking and Classification of Sewing
tailoring tools and equipment.

II. REFERENCES
A. Teacher’s Guide Dressmaking and Dressmaking and Tailoring Dressmaking and Dressmaking and Dressmaking and
pages: Tailoring Module 1 Module 1 Tailoring Module 1 Tailoring Module 1 Tailoring Module 1
48-49 50 Module 1 51-52 Cookery 53-54 Module 1 55
B. Learner’s Material 48-55
pages:
C. Other References/
CG

III. PROCEDURE
A. Review on the Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
Previous lesson Recall the Ask the students to Recall the past Recall the past Ask the students
(Key Concepts) past lesson recall the past lesson lesson thru lesson thru to recall the past
Give Activity thru inquiry- thru inquiry-based inquiry-based inquiry-based lesson thru
based learning. learning. learning. inquiry-based
learning. learning.

B. Priming activities to Motivation Motivation (Engage) Motivation Motivation (Engage) Motivation (Engage)
introduce the day’s (Engage) The teacher will (Engage) The teacher will The teacher will
lesson The teacher motivate the class. The teacher motivate the class. motivate the class.
will motivate the will motivate the
class. class.
C. Discussion of the Discussion of Discussion of Concepts Discussion of Concepts (Explore) Concepts (Explore)
Concepts/Skills Concepts (Explore) Concepts (Explore) The teacher will needed The teacher will needed
( Anchored to 4A’s) (Explore) The teacher will identify The teacher will in preparing various in preparing various
Activity The teacher will materials needed in sewing. identify materials stocks, sauces, and soup stocks, sauces, and soup
Analysis define dressmaking Ask the students to answer needed in preparing in a commercial kitchen in a commercial kitchen
Abstraction and tailoring. the given activity through various stocks, sauces, or catering operation. or catering operation.
Application groupings. (Group 1 to 3 will and soup in a
answer part 1 and for the commercial kitchen or
part 2 questions will be catering operation.
answered by the group 4
and 5 then group the class
into 3 to make it simple.
Then require them to have
an individual output on the
importance of dressmaking
and tailoring.)
IV.
EVALUATION/FORMATIV Short Quiz Short Quiz Short Quiz Short Quiz Performance Task
E Formative Test Formative Test Formative Test Formative Test among students in
( Any form of preparing various stocks,
summative Test/ sauces, and soup in a
performance test) commercial kitchen or
Give a brief catering operation.
description & Sample
Questions
 (RUAAEC)
V. REFLECTION
A. All objectives
attained?
Why? Why Not?

B. What went well?

What went wrong?
C. Mastery Level of
the Learner
* Number of Pupils
Needing Remediation
 Number of
pupils who
averagely
mastered the
competency/
ies
(at 81%-90%)
 Number of
Pupils who
proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

 GINALYN S. GAMIT MERLIE V. BALAYAN
Teacher III Principal II
School Sta. Filomena Integrated School Grade Level Grade 10
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area COOKERY 10
Teaching Dates & Time M-F (1:00-2:00) Wk1 Quarter 3rd Quarter

A, Content Standard The learner demonstrates the skills, knowledge, and attitudes required to prepare various stocks, sauces, and soup in a
commercial kitchen or catering operation.
B. Performance Standard The learner uses and maintain appropriate food and reports in preparing various stocks, sauces, and soup in a commercial kitchen
or catering operation.
C. Learning Competencies Preparing sauce, stocks and soups
Write the LC Code of each (TLE_HECK8-12CD-Ij)-10

DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the day)
Identify the different Appreciate the Classify the materials Classify the materials Appreciate the
materials needed in importance of needed in prepare soups needed in prepare importance of preparing
preparing stocks for materials needed in required for menu items soups required for various stocks, sauces,
required menu item preparing stocks for menu and soup in a commercial
required menu item kitchen or catering
operation.

1. CONTENT: Storing cereals and Importance of storing Storing cereals and Standard Operating Standard Operating
] (topic for the day) starches cereals and starches starches and its Procedure in storing Procedure in storing
significance cereals and starches cereals and starches

II. REFERENCES
A. Teacher’s Guide pages: Cookery Learning Cookery Learning Cookery Learning Cookery Learning Cookery Learning
Module 1 48-49 Module 1 Module 1 51-52 Module 1 53-54 Module 1 55
50
B. Learner’s Material 48-55
pages:
C. Other References/ CG

III. PROCEDURE
A. Review on the Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
Previous lesson Recall the Ask the Recall the past Recall the past Ask the students
(Key Concepts) past lesson students to lesson thru lesson thru to recall the past
Give Activity thru inquiry- recall the past inquiry-based inquiry-based lesson thru
based lesson thru learning. learning. inquiry-based
learning. inquiry-based learning.
learning.

B. Priming activities to Motivation Motivation Motivation (Engage) Motivation Motivation (Engage)

introduce the day’s lesson (Engage) (Engage) The teacher will (Engage) The teacher will
The teacher The teacher motivate the class. The teacher motivate the class.
will motivate the will motivate the will motivate the
class. class. class.

C. Discussion of the Discussion of Discussion of Discussion of Concepts (Explore) Concepts (Explore)

Concepts/Skills Concepts Concepts (Explore) Concepts (Explore) The teacher will The teacher will needed
( Anchored to 4A’s) (Explore) The teacher will The teacher will identify needed in preparing in preparing various
Activity The teacher will identify materials materials needed in various stocks, sauces, stocks, sauces, and soup
Analysis identify the needed in preparing preparing various stocks, and soup in a in a commercial kitchen
Abstraction ingredients in the various stocks, sauces, sauces, and soup in a commercial kitchen or or catering operation.
Application preparation of and soup in a commercial kitchen or catering operation.
various types of commercial kitchen or catering operation.
soups, sauces and catering operation.
stock dishes
IV. EVALUATION/FORMATIVE
( Any form of summative Short Quiz Short Quiz Short Quiz Short Quiz Performance Task among
Test/ performance test) Formative Test Formative Test Formative Test Formative Test students in preparing
Give a brief description & various stocks, sauces,
Sample Questions and soup in a commercial
(RUAAEC) kitchen or catering
operation.
V. REFLECTION
 A. All objectives
attained?
Why? Why Not?

B. What went well?

What went wrong?
C. Mastery Level of the
Learner
* Number of Pupils
Needing Remediation
 Number of pupils
who averagely
mastered the
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II

DAILY LESSON LOG
A, Content Standard The learner demonstrates understanding of holistic health and its management of health concerns, the growth and development
of adolescents and how to manage its challenges.
B. Performance Standard
C. Learning Competencies
Write the LC Code of each
DAYS
I. OBJECTIVES:
(Specific targets of the day)
I1. . CONTENT:
] (topic for the day)
III. REFERENCES
A. Teacher’s Guide pages:
B. Learner’s Material
pages:
C. Other References/ CG
School Sta. Filomena Integrated School Grade Level Grade 7
Teacher GINALYN S. GAMIT Learning Area HEALTH
Teaching Dates& Time M-F (9:45-10:45) WK 5 Quarter 2nd Quarter
The learner appropriately manages concerns and challenges during adolescence to achieve holistic health.
Practices health habits to achieve holistic health.
(H7GD-lb-14)
Monday Tuesday Wednesday Thursday Friday
Identify the different Maintain optimum Recognize changes in Showing interest in Appreciate the
health habits to health habits to different aspects of practicing health habits importance of practicing
achieve holistic health achieve holistic health growth that normally to achieve holistic health habits to achieve
happen during health holistic health
adolescence years.
Materials needed in Materials needed in Materials needed in Standard Operating Standard Operating
storing cereals and storing cereals and storing cereals and Procedure in storing Procedure in storing
starches starches starches cereals and starches cereals and starches
Health 7 Learning Health 7 Learning Health 7 Learning Health 7 Learning Health 7 Learning
Module 5 48-49 Module 5 50-52 Module 5 53-54 Module 5 55-56 Module 5 57-59
46-47
III. PROCEDURE
A. Review on the Previous Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
lesson Ask the Ask the Ask the Ask the Ask the students
(Key Concepts) students to students to students to students to to recall the
Give Activity recall the past recall the past recall the past recall the past past lesson thru
lesson thru lesson thru lesson thru lesson thru inquiry-based
inquiry-based inquiry-based inquiry-based inquiry-based learning.
learning. learning. learning. learning.

B. Priming activities to Motivation Motivation Motivation Motivation Motivation (Engage)

introduce the day’s lesson (Engage) (Engage) (Engage) (Engage) The teacher will
The teacher The teacher The teacher The teacher motivate the class.
will motivate the will motivate the will motivate the will motivate the
class. class. class. class.

C. Discussion of the
Concepts/Skills
( Anchored to 4A’s)
Activity
Analysis
Abstraction
Application
IV. EVALUATION/FORMATIVE
( Any form of summative
Test/ performance test)
Give a brief description &
Sample Questions
(RUAAEC)
V. REFLECTION
A. All objectives attained?
Why? Why Not?
Discussion of Identify the different Discussion of Concepts (Explore) Concepts (Explore)
Concepts health habits to Concepts The teacher will The teacher will needed
(Explore) achieve holistic health (Explore) needed in recognizing in recognizing changes
The teacher will The teacher will changes in different in different aspects of
identify the different Recognize changes in aspects of growth that growth that normally
health habits to different aspects of normally happen happen during
achieve holistic growth that normally during adolescence adolescence years.
health. happen during years
adolescence years
Short Quiz Short Quiz Short Quiz Short Quiz Performance Task
Formative Test Formative Test Formative Test Formative Test among students in
recognizing changes in
different aspects of
growth that normally
happen during
adolescence years.
 B. What went well?
What went wrong?
C. Mastery Level of the
Learner
* Number of Pupils
Needing Remediation
 Number of pupils
who averagely
mastered the
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II
 School Sta. Filomena Integrated School Grade Level Grade 7
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area MUSIC
Teaching Dates& Time M-F (10:45-11:45) WK 1 Quarter 3rd Quarter
A, Content Standard Demonstrates understanding of characteristic features of contemporary music.
B. Performance Standard Sings contemporary songs The learner appropriately manages concerns and challenges during adolescence to achieve holistic
health.

C. Learning Competencies Practices on traditional and contemporary Philippine music.

DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the day) Identify the different Narrates the life of analyzes the musical Showing interest in Appreciate the
contemporary Filipino selected contemporary characteristics of practicing traditional importance of Showing
composer in the Filipino composer/s ; traditional and and contemporary interest in practicing
Philippines contemporary Philippine music traditional and
Philippine music contemporary
Philippine music.
I1. . CONTENT: Contemporary Filipino Life of selected Characteristics of Contemporary Filipino Contemporary Filipino
] (topic for the day) composer contemporary Filipino traditional and composer and Its composer and Its
composer contemporary Importance Importance
Philippine music

III. REFERENCES
A. Teacher’s Guide pages: Music 7 Learning Music 7 Learning Music 7 Learning Music 7 Learning Music 7 Learning
Module 1 43-45 Module 1 46-48 Module 1 49-52 Module 1 53-55 Module 1 56-58
B. Learner’s Material Music 7 43-45
pages:
C. Other References/ CG

III. PROCEDURE
A. Review on the Previous Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
lesson Ask the Ask the Ask the Ask the Ask the
(Key Concepts) students to students to students to students to students to
 Give Activity recall the past recall the past recall the past recall the past recall the past
lesson thru lesson thru lesson thru lesson thru lesson thru
inquiry-based inquiry-based inquiry-based inquiry-based inquiry-based
learning. learning. learning. learning. learning.

B. Priming activities to Motivation Motivation Motivation Motivation Motivation (Engage)

introduce the day’s lesson (Engage) (Engage) (Engage) (Engage) The teacher will
The teacher The teacher The teacher The teacher motivate the class.
will motivate the will motivate the will motivate the will motivate the
class. class. class. class.

C. Discussion of the Discussion of The teacher will Discussion of Concepts (Explore) Concepts (Explore)
Concepts/Skills Concepts identify the different Concepts The teacher will The teacher will needed
( Anchored to 4A’s) (Explore) contemporary Filipino (Explore) needed in recognizing in recognizing changes
Activity The teacher will composer in the The teacher will changes in different in different aspects of
Analysis identify the different Philippines. Recognize different aspects of contemporary Filipino
Abstraction contemporary Filipino characteristics of contemporary Filipino music.
Application composer in the traditional and music.
Philippines. contemporary Filipino
music.
IV. EVALUATION/FORMATIVE
( Any form of summative Short Quiz Short Quiz Short Quiz Short Quiz Performance Task
Test/ performance test) Formative Test Oral Quiz (Graded Formative Test Formative Test among students in
Give a brief description & Recitation) recognizing changes in
Sample Questions different aspects of
(RUAAEC) growth that normally
happen during
adolescence years.
V. REFLECTION
A. All objectives attained? Yes Yes Yes Yes Yes
Why? Why Not?

B. What went well? Well explained Well explained Perfect activities of Well explained Perfect activities of
What went wrong? discussion/lesson discussion/lesson students. discussion/lesson students.
C. Mastery Level of the
Learner
 * Number of Pupils
Needing Remediation 2 2 2 2 2
 Number of pupils
who averagely
mastered the 16 15 16 15 18
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the 6 7 6 6 4
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II
 School Sta. Filomena Integrated School Grade Level Grade 7
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning Area ARTS
Teaching Dates& Time M-F (10:45-11:45) Week 1 Quarter 3rd Quarter
A, Content Standard Demonstrates understanding of shapes and texture and prints that can be repeated, alternated and emphasized through
printmaking.
B. Performance Standard Creates prints that show repetition, alternation and emphasis using objects from nature and found objects at home and in
school
C. Learning Competencies Practices min applying how to print, paint and draw things.
Write the LC Code of each (H7GD-lb-14)
DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the day)
I1. . CONTENT:
] (topic for the day)
Explain the meaning Differentiates between Recognize changes in Showing interest in Appreciate the
of printing, drawing a print and a drawing different aspects of practicing health habits importance of practicing
and painting. or painting growth that normally to achieve holistic health habits to achieve
happen during health holistic health
adolescence years.
Materials needed in Materials needed in Materials needed in Standard Operating Standard Operating
painting, drawing and painting, drawing and storing cereals and Procedure in storing Procedure in storing
printing. printing. starches cereals and starches cereals and starches

III. REFERENCES
A. Teacher’s Guide pages: Arts 7 Learning Arts 7 Learning Arts 7 Learning Arts 7 Learning Arts 7 Learning Module
Module 1 A1EL-IIIa Module 1 50-52 Module 1 53-54 Module 1 55-56 57-59
48-49
B. Learner’s Material Arts 7 -46-47 Arts 7
pages:
C. Other References/ CG

III. PROCEDURE
A. Review on the Previous Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
lesson Ask the Ask the Ask the Ask the Ask the
(Key Concepts) students to students to students to students to students to
Give Activity recall the past recall the past recall the past recall the past recall the past
 lesson thru lesson thru lesson thru lesson thru lesson thru
inquiry-based inquiry-based inquiry-based inquiry-based inquiry-based
learning. learning. learning. learning. learning.

B. Priming activities to Motivation Motivation Motivation Motivation Motivation (Engage)

introduce the day’s lesson (Engage) (Engage) (Engage) (Engage) The teacher will
The teacher The teacher The teacher The teacher motivate the class.
will motivate the will motivate the will motivate the will motivate the
class. class. class. class.

C. Discussion of the Discussion of The teacher will Discussion of Concepts (Explore) Concepts (Explore)
Concepts/Skills Concepts identify the different Concepts The teacher will The teacher will
( Anchored to 4A’s) (Explore) terms in arts. (Explore) Recognize changes in Recognize changes in
Activity The teacher will The teacher will different aspects of art different aspects of art
Analysis identify the Recognize changes in works that normally works that normally
Abstraction different terms in different aspects of happen during happen during
Application arts. art works that performances. performances.
normally happen
during performances.
IV. EVALUATION/FORMATIVE
( Any form of summative Short Quiz Short Quiz Short Quiz Short Quiz Performance Task
Test/ performance test) Formative Test Formative Test Formative Test Formative Test among students in
Give a brief description & recognizing changes in
Sample Questions different aspects of
(RUAAEC) growth that normally
happen during
adolescence years.
V. REFLECTION
A. All objectives attained? Yes Yes Yes Yes Yes
Why? Why Not?

B. What went well? Active participation of Self-learning outcome Active participation of Self-learning Self-learning outcome
What went wrong? students on the students on the performance
discussion discussion
C. Mastery Level of the
Learner
 * Number of Pupils 2 4 3 4 5
Needing Remediation
 Number of pupils
who averagely 17 15 16 16 15
mastered the
competency/ ies
(at 81%-90%)
 Number of Pupils
who proficiently
mastered the 5 5 4 4 4
competency/ies
(91%-100%)
 Vi. UTILIZED
LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II
 School Sta. Filomena Integrated School Grade Level Grade 7
DAILY LESSON LOG Teacher GINALYN S. GAMIT Learning P.E
Area
Teaching Dates& Time M-F (9:45-10:45) WK 5 Quarter 3rd Quarter
A, Content Standard The learner demonstrates understanding of guidelines and principles in exercise program design to achieve personal
fitness.
B. Performance Standard The learner designs an individualized exercise program to achieve personnel fitness.

C. Learning Competencies Prepare an exercise program.

Write the LC Code of each (PE7PF-lc-27)
DAYS Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES:
(Specific targets of the Identify the Maintain optimum Recognize changes Showing interest Appreciate the importance of
day) different exercise habits to in different aspects in practicing practicing exercise to achieve physical
exercise habits achieve exercise of exercise habits to exercise to fitness.
to achieve program achieve exercise achieve holistic
holistic exercise program physical fitness.
program
I1. . CONTENT: Physical Fitness Physical Fitness Physical Fitness Importance of Physical Fitness Components and Its
] (topic for the day) Components Components and Components and Its Physical Fitness Importance
Its Importance Importance

III. REFERENCES
 A. Teacher’s Guide PE 7 Learning PE 7 Learning PE 7 Learning PE 7 Learning PE 7 Learning Module 5 46-48
pages: Module 5 37- Module 5 40-41 Module 5 42-43 Module 5 44-45
39
B. Learner’s Material 37-48
pages:
C. Other References/
CG

III. PROCEDURE
A. Review on the Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit) Recall (Elicit)
Previous lesson Ask the Recall the Ask the Recall the Ask the students to recall the
(Key Concepts) students past lesson students to past past lesson thru inquiry-
Give Activity to recall thru recall the lesson based learning.
the past inquiry- past lesson thru
lesson based thru inquiry- inquiry-
thru learning. based based
inquiry- learning. learning.
based
learning.

B. Priming activities to Motivation Motivation Motivation Motivation Motivation (Engage)

introduce the day’s (Engage) (Engage) (Engage) (Engage) The teacher will motivate the
lesson The The teacher The teacher The class.
teacher will will motivate will motivate the teacher will
motivate the the class. class. motivate the
class. class.
C. Discussion of the Discussion of Identify the Discussion of Concepts Concepts (Explore)
Concepts/Skills Concepts different exercise Concepts (Explore) The teacher will needed in
( Anchored to 4A’s) (Explore) habits to achieve (Explore) The teacher will recognizing changes in different
Activity The teacher will holistic exercise The teacher will needed in exercise habits to achieve holistic
Analysis different program. Recognize changes recognizing exercise program.
Abstraction exercise habits in different exercise changes in
Application to achieve habits to achieve different exercise
holistic exercise holistic exercise habits to achieve
program. program. holistic exercise
program.
IV.
EVALUATION/FORMATIVE Short Quiz Short Quiz Short Quiz Short Quiz Performance Task among students in
( Any form of Formative Test Formative Test Formative Test Formative Test recognizing changes in different
summative Test/ exercise habits to achieve holistic
performance test) exercise program.
Give a brief
description & Sample
Questions
(RUAAEC)
V. REFLECTION
A. All objectives
attained?
Why? Why Not?

B. What went well?

What went wrong?

C. Mastery Level of
the Learner
* Number of Pupils
Needing Remediation
 Number of
pupils who
averagely
mastered the
competency/
ies
(at 81%-90%)
 Number of
Pupils who
proficiently
mastered the
competency/ies
(91%-100%)
 Vi. UTILIZED
 LOCALIZED/
INDIGENIZED
LEARNING
RESOURCES
(Kindly Identify)
VII. Log

Prepared by: Checked by:

GINALYN S. GAMIT MERLIE V. BALAYAN

Teacher III Principal II