School: LOOK 2ND INTEGRATED SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: ANGELICA R. YAP Learning Area: Cookery

DAILY LESSON LOG Teaching Dates and APRIL 3 - 7, 2023
Time: Quarter: 3

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

A. Content Standards The learners demonstrate an understanding how to prepare sandwiches

B. Performance Standards The learners independently prepare sandwiches

C. Learning Competencies LO 4. Storing sandwiches LO 4. Storing sandwiches LO 4. Storing sandwiches Maundy ThursdayG
4.1 store sandwiches properly 4.2 keep sandwiches in appropriate Short Quiz
conditions to maintain their quality
and taste
Write the LC code for each TLE_HECK9SW-IIIj-14
II. CONTENT 12. Safe and hygienic practices in storing sandwiches
(Subject Matter) 13. Required temperature in storing sandwiches
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA
2. Curriculum Guide
2.Learner’s Materials Pages pp. 159 - 160
3.Textbook Pages NA NA NA
4. Additional Materials from Learning Resources NA NA NA
(LR) Portal)
B. Other Learning Resources Visuals, puzzled pictures inside an Visuals, pictures, actual tools, chalk, Visuals, pictures, fish bowl or any
envelope (10 sets), chalk, eraser, eraser, masking tape deep container with rolled
masking tape questions inside (30 pcs), chalk,
eraser, masking tape
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous Conduct a recap of the previous
meeting. discussion. discussion.
B. Establishing purpose for the Lesson (Motivation) Play the video “How to properly store Conduct 4-Pics-One-Word Show five (5) colorful pictures in
sandwiches” relation to storing the sandwiches
properly

C. Presenting examples /instances of the new Image showing Image showing

lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing new NA NA
skills #1. (Pre-Discussion Activity)
 E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
G. Finding Practical Applications of concepts and
skills in daily living (application)
H. Making Generalizations & Abstractions about
the lessons
I.Evaluating Learning (assessment/test)
J. Additional activities for application or
remediation (assignment/homework)
Using visual aids, the teacher will
deliver the lesson for the day.
The class will be divided into ten (10)
groups. The teacher will instruct the
students to classify the puzzled
pictures assigned to them for only 5
minutes. Each group is assigned two
set of puzzled pictures.
Why is it important for us to properly store the sandwiches?
If time permits, have a synthesis of
the lesson.
The teacher will conduct a ten (10) –
item formative assessment, advice
students to prepare a whole sheet of
paper
On your TLE notebook, write your
recipe for pinwheel sandwich for your
upcoming laboratory
Using visual aids, the teacher will
deliver the lesson for the day.
Group the class into ten (10), the
students need to come up with a skit
on how to properly use the different
tools. Ten (10) minutes will be allotted
for the preparation and 1-2 minutes
for its presentation.
If time permits, have a synthesis of
the lesson.
The teacher will conduct a ten (10) –
item formative assessment, advice
students to prepare ¼ sheet of paper.
Study pp. 159 - 160 of the LM, prepare
for a graded recitation tomorrow.
Using visual aids, the teacher will
deliver the lesson for the day.
Conduct of the graded recitation.
Ten points if able to answer
correctly and five points it not.
Ten seconds will be given to
answer the question per students.
If time permits, have a synthesis
of the lesson.
The teacher will conduct a seven
(10) – item formative assessment,
advice students to prepare a ¼
sheet of paper
Prepare for a laboratory

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below
80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me solve?
G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?

Prepared by: Submitted to:

ANGELICA R. YAP DR. MA CRISTINA V. JUGUILON

Teacher I School Head
 School: Grade Level: 10
GRADES 1 to 12 Teacher: Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and
Time: Quarter: 2

I. OBJECTIVES DLL_6 DLL_7 (Lesson 2) DLL_8 DLL_9 DLL_10

(LABORATORY DAY) (SUMMATIVE TEST)
A. Content Standards The learners demonstrate an
understanding preparing and
cooking vegetable dishes.
B.Performance Standards The learners independently
prepare and cook vegetable
dishes.
C. Learning Competencies LO 2. Prepare vegetable dishes
2.3 cook variety of vegetable
dishes following appropriate
cooking methods to preserve
optimum quality and nutrition
D. Subtasking (if needed) Identify the different ways of
cooking vegetables via
demonstration.
Write the LC code for each TLE_HECK9- 12VD-IIb-c-10
II. CONTENT Ways of Cooking Vegetables
(Subject Matter)
III. Learning Resources
A.References
The learners demonstrate an
understanding preparing and
cooking vegetable dishes.
The learners independently
prepare and cook vegetable
dishes.
LO 3. Present vegetable dishes
3.1 present vegetable recipes
with appropriate sauces and
accompaniments
Identify the factors to consider in
plating vegetable dishes.
TLE_HECK9- 12VD-IId-11
Essential Factors of Food
Presentation, Plating Styles with
Vegetable Dishes, Guidelines in
Plating, Creative Presentation
Techniques
The learners demonstrate
an understanding preparing
and cooking vegetable
dishes.
The learners independently
prepare and cook vegetable
dishes.
LO 2. Prepare vegetable
dishes
2.3 cook variety of
vegetable dishes following
appropriate cooking
methods to preserve
optimum quality and
nutrition
2.4 prepare suitable sauces
and accompaniment in
serving vegetable dishes
To
LO 3. Present vegetable
dishes
Plus
LO 5. Evaluate the finished
product
At the end of the session,
students should be able to
come up and present a
vegetable dish.
TLE_HECK9- 12VD-IIb-c-10
TLE_HECK9- 12VD-IId-11
TLE_HECK9- 12VD-IId-13
LESSON 1. PREPARE
VEGETABLES DISHES (VD)
The learners demonstrate The learners demonstrate an
an understanding understanding preparing and
preparing and cooking cooking vegetable dishes.
vegetable dishes.
The learners The learners independently
independently prepare prepare and cook vegetable
and cook vegetable dishes. dishes.
LO 4. Store vegetables LO 2. Prepare vegetable
dishes
4.1 store vegetables based LO 3. Present vegetable
on the prescribed location dishes
and temperature LO 4. Store vegetables
4.2 demonstrate vegetable
storage in accordance with
FIFO operating procedures
4.3 follow standard safety
and hygiene procedures
At the end of the session, At the end of the session,
students should be able to students should be able to
distinguish properly attain at least 75% mastery
organized and stored from the long quiz.
vegetables.
TLE_HECK9- 12VD-IId-12 TLE_HECK9- 12VD-IIb-c-10
TLE_HECK9- 12VD-IId-11
TLE_HECK9- 12VD-IId-12
Store Vegetable Dishes Ways of Cooking Vegetables,
Essential Factors of Food
Presentation, Plating Styles
with Vegetable Dishes,
Guidelines in Plating,
Creative Presentation
Techniques
1.Teacher’s Guide Pages NA NA NA NA NA
2. Curriculum Guide pp. 27 – 28 pp. 27 – 28 pp. 27 – 28 pp. 28 – 29 pp. 27 – 28
2.Learner’s Materials Pages pp. 171 – 185 pp. 185 – 188 pp. 171 – 188 pp. 192 – 193 pp. 171 – 193
3.Textbook Pages NA NA NA NA NA
4. Additional Materials from Learning NA NA NA NA NA
Resources (LR) Portal)
B.Other Learning Resources Tools/utensils/equipment/ Visuals, pictures, actual tools, Tools/utensils/equipment Visuals wherein the Visuals wherein the
ingredients used for cooking, chalk, eraser, masking tape will be provided at the questions are written, questions are written, chalk,
(class will be held at the practice house or cooking chalk, eraser eraser
practice house or laboratory laboratory
room)
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous LABORATORY TIME Conduct a recap of the Not Applicable (NA)
discussion. discussion. previous discussion.
B. Establishing purpose for the Lesson The teacher will ask some The teacher will show a picture of LABORATORY TIME The teacher will raise a LONG QUIZ
(Motivation) students, “what is their favorite a painting, he/she will ask the question towards the
vegetable dish and why?” question, “WHAT DO YOU THINK students, “Where do you
ARE THE FACTORS THAT MAKES normally keep your
THIS PAINTING BEAUTIFUL?” washed and ironed
clothes?”
C. Presenting examples /instances of the new Demo teaching on the various Show picture LABORATORY TIME NA LONG QUIZ
lessons (show pics, videos, ppt) ways of cooking vegetables.
D. Discussing new concepts and practicing Demo teaching on the various NA LABORATORY TIME NA LONG QUIZ
new skills #1. (Pre-Discussion Activity) ways of cooking vegetables.

E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
G. Finding Practical Applications of concepts
and skills in daily living (application)
H. Making Generalizations & Abstractions
about the lessons
Demo teaching on the various
ways of cooking vegetables.
Demo teaching on the various
ways of cooking vegetables.
Why do we adapt to various
ways of cooking vegetables?
Explain your answer.
Demo teaching on the various
ways of cooking vegetables.
Using visual aids, the teacher will
deliver the lesson for the day.
Student will be divided into five
(5) groupds. They will work on
Enhancement activity located on
p. 189 of the LM. Fifteem
minutes will be allotted for this
activity.
Do we really need to consider
doing proper plating in our meals
on a daily basis? Explain your
answer.
If time permits, have a synthesis
of the lesson.
LABORATORY TIME Using visual aids, the LONG QUIZ
teacher will deliver the
lesson for the day.
LABORATORY TIME The teacher will show 20 LONG QUIZ
sets of various pictures:
combination of organized
and unorganized storage.
The students will stand if
the picture represents
UNORGANIZED STORAGE
and remained seated it if it
organized.
LABORATORY TIME Why is it necessary for us LONG QUIZ
to organized and store
food properly, say for
example our vegetables?
LABORATORY TIME If time permits, have a LONG QUIZ
synthesis of the lesson.
 I.Evaluating Learning (assessment/test) The teacher will conduct a ten The teacher will conduct a ten The students will have their The teacher will conduct a LONG QUIZ
(10) – item formative (10) – item formative PRACTICAL TEST for 2 hrs. ten (10) – item formative
assessment, advice students to assessment, advice students to This will focus in preparing assessment, advice
prepare ¼ sheet of paper. prepare ¼ sheet of paper. variety of vegetable dishes. students to prepare ¼
A rubric will be used to rate sheet of paper.
their output.
J. Additional activities for application or Submit a photo of a plated Prepare for you laboratory Look for five (5) ways to Prepare for a summative
remediation (assignment/homework) vegetable on the next meeting. tomorrow. store vegetables. Write it on test tomorrow.
Print it on a short bond paper your TLE notebook.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by:

____________________________
Teacher
 School: LOOK 2ND INTEGRATED SCHOOL Grade Level: 9
GRADES 1 to 12 Teacher: ANGELICA R. YAP Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and JANUARY 16 – 20, 2023
Time: Quarter: 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY

A. Content Standards The learners demonstrate an
understanding preparing salad and
dressings.
B.Performance Standards The learners independently
prepares salad and dressings.
C. Learning Competencies LO 4. Store salad and
Dressing
13. Safe and hygienic
practices in storing salads
and dressings
D. Subtasking (if needed)
Write the LC code for each TLE_HECK9SD-IIj-10
II. CONTENT Utilize quality trimmings
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide pp. 29
2.Learner’s Materials Pages pp. 194-195
3.Textbook Pages NA
4. Additional Materials from Learning Resources (LR) NA
Portal)
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding preparing salad and understanding preparing salad and understanding preparing salad and
dressings. dressings. dressings.
The learners independently SUMMATIVE TEST PERFORMANCE TASK (LABORATORY)
prepares salad and dressings.
LO 4. Store salad and
Dressing
14. Temperature required in
storing salads and
dressings
.
TLE_HECK9SD-IIj-10
Store appetizers in
appropriate conditions to maintain
their freshness, quality,
and taste
NA
pp. 29
pp. 196
NA
NA
B.Other Learning Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson (Motivation)
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing new skills
#1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and concern
to new skills #2
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
G. Finding Practical Applications of concepts and
skills in daily living (application)
H. Making Generalizations & Abstractions about the
lessons
I.Evaluating Learning (assessment/test)
J. Additional activities for application or remediation
(assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
Visuals, pictures, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion.
4 pics one word
NA
Using visual aids, the teacher will
deliver the lesson for the day.
By group, flashing of pictures of
the various classification of proper
storing, write their answers on the
board. Ten pictures will be shown.
In our daily life, how do you see
the importance of proper storing
of salad and dressing? Cite an
example.
If time permits, have a synthesis of
the lesson.
The teacher will conduct a ten (10)
– item formative assessment,
advice students to prepare ¼
sheet of paper.
Visuals, pictures, chalk, eraser,
masking tape, speaker
Conduct a recap of the previous
discussion.
Duck race game
NA
Using visual aids, the teacher will
deliver the lesson for the day.
By group, flashing of pictures of the
various classification of proper
storing, write their answers on the
board. Ten pictures will be shown.
If time permits, have a synthesis of
the lesson.
The teacher will conduct a ten (10) –
item formative assessment, advice
students to prepare ¼ sheet of
paper.
 C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did
I used/discover which I wish to share with
other teachers?

Prepared by: Submitted to:

ANGELICA R. YAP DR MA CRISTINA V. JUGUILON

Teacher I School Head
 School: LOOK 2ND INTEGRATED SCHOOL Grade Level: 10
GRADES 1 to 12 Teacher: ANGELICA R. YAP Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and JANUARY 16 – 20, 2023
Time: Quarter: 2

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY FRIDAY

A. Content Standards The learners demonstrate an
understanding preparing and
cooking seafood dishes.
B.Performance Standards The learners independently
prepares and cooks seafood dishes.
The learners demonstrate an
understanding preparing and cooking
seafood dishes.
The learners independently prepares
and cooks seafood dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood dishes.
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.

C. Learning Competencies LO 2. Handle fish and seafood
2.2 thaw frozen seafood correctly
to ensure maximum quality and
maintain nutritional value
D. Subtasking (if needed) At the end of the session, students
should be able to enumerate the
different methods in handling and
storing fish and other seafood
products.
Write the LC code for each TLE_HECK9- 12PC-IIf-15
LO 3. Cook fish and shellfish
At the end of the demonstration, the
students should be able to identify
the different ways to prepare
fishes/seafoods.
TLE_HECK9- 12PC-IIgi-16
LO 4. Plate/Present fish and
seafood
At the end of the lesson, the
students should be able to
understand and showcase in an art
form the fundamentals needed in
plating.
TLE_HECK9- 12PC-IIj-17
LO 1. Perform Mise en Place
to
LO 5. Store fish and seafood
At the end of the session, students
should be able to attain at least
75% mastery from the summative
test.
TLE_HECK9- 12PC-IIe-14
TLE_HECK9- 12PC-IIf-15
TLE_HECK9- 12PC-IIgi-16
TLE_HECK9- 12PC-IIj-17
TLE_HECK9- 12PC-IIj-18

II. CONTENT Handling and Storage of Fish Cooking Techniques for Fish and Fundamental(s) of Plating LESSON 2. PREPARE AND COOK
(Subject Matter) Shellfish SEAFOOD DISHES (PC)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide pp. 30 pp. 30 pp. 30 pp. 29 – 31
2.Learner’s Materials Pages pp. 203-205 pp. 206 – 217 pp. 226 – 228 pp. 194 – 233
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning Resources (LR) NA NA NA NA
Portal)
B.Other Learning Resources Visuals, pictures, actual tools, c/o at the laboratory, the Visuals, pictures, actual tools, Visuals wherein the questions are
 chalk, eraser, masking tape,
speaker
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous
discussion.
B. Establishing purpose for the Lesson (Motivation) Raise this question: Where do we
normally keep and store our
groceries? How about meat and
fishes?
C. Presenting examples /instances of the new lessons NA
(show pics, videos, ppt)
D. Discussing new concepts and practicing new skills NA
#1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and concern Using visual aids, the teacher will
to new skills #2 deliver the lesson for the day.
F. Developing Mastery (Leads to Formative Assesment PHOTO GALLERY: by group, the
3 (activity after the lesson) class will be divided into 5, each
group will prepare the visuals with
pictures (a kit will be provided by
the teacher).
G. Finding Practical Applications of concepts and skills Why do we need to make sure to
in daily living (application) store the raw fishes/seafoods
properly? Cite one effect if fail to
secure it freshness.
H. Making Generalizations & Abstractions about the If time permits, have a synthesis of
lessons the lesson.
I.Evaluating Learning (assessment/test) The teacher will conduct a ten (10)
– item formative assessment,
advice students to prepare ¼ sheet
of paper.
J. Additional activities for application or remediation Group yourselves into a member of
(assignment/homework) 6-8 members and process
ENHANCEMENT ACTIVITY on p. 205
demonstration will be held there
Teacher demonstration
Teacher demonstration
NA
NA
The teacher will partly touch the
introduction part of the lesson and
swiftly move forward in the
demonstration part.
The return demo of the student’s will
be conducted during their final
laboratory for quarter 2. This is one
of the competencies that will be
graded.
Teacher demonstration
If time permits, have a synthesis of
the lesson.
Teacher demonstration
Group yourselves into a member of
6-8 members and process LET’S DO IT
on p. 217 in preparation for your final
chalk, eraser, masking tape, written, chalk, eraser
speaker
Conduct a recap of the previous Not Applicable (NA)
discussion.
Raise this question: When you look SUMMATIVE TEST
into someone, what is the first
things that you look into?
(assuming their answers is FACE,
try to link it to the façade of a
plated food)
NA SUMMATIVE TEST
NA SUMMATIVE TEST
Using visual aids, the teacher will SUMMATIVE TEST
deliver the lesson for the day.
By group, make a picture collage SUMMATIVE TEST
on the different plate/plates of
seafood dishes and explain the
relationship of the food
preparation (balance,portion
size,serving hot/cold food on
hot/cold plates & garnishes).
Why is the physical output, SUMMATIVE TEST
specifically for food - its plating
important? Explain your answer.
If time permits, have a synthesis of SUMMATIVE TEST
the lesson.
Answer Review of Learning SUMMATIVE TEST
Outcome 4 on p. 229 of the LM.
Use ½ crosswise.
Look for picture showing how raw Prepare for your performance test
fish and seafoods are stored. Paste at the cooking laboratory.
it on a short bond paper.
 of the LM. Submit your output on laboratory (to be scheduled soon).
Monday next week. Submit your preparation report on
Friday next week.

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did
I used/discover which I wish to share with
other teachers?

Prepared by: Submitted to:

ANGELICA R. YAP DR MA CRISTINA V. JUGUILON

Teacher I School Head

GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B.Performance Standards
C. Learning Competencies
D. Subtasking (if needed)
Write the LC code for each
School: Grade Level: 10
Teacher: Learning Area: COOKERY
Teaching Dates and
Time: Quarter: 2
DLL_21 DLL_22 DLL_23 DLL_24 DLL_25
(LABORATORY DAY)
The learners demonstrate an
understanding preparing and
cooking seafood dishes.
The learners independently
prepares and cooks seafood
dishes.
LO 3. Cook fish and shellfish;
LO 4. Plate/Present fish and
seafood
to
LO 6. Evaluate the finished
product
At the end of the allotted time,
students should be able to come
up and present various seafood
dishes.
TLE_HECK9- 12PC-IIgi-16
TLE_HECK9- 12PC-IIj-17
TLE_HECK9- 12PC-IIj-19
II. CONTENT LESSON 2. PREPARE AND COOK
(Subject Matter) SEAFOOD DISHES (PC)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide pp. 29 – 31
2.Learner’s Materials Pages pp. 194 – 233
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B.Other Learning Resources Tools/utensils/equipment will
be provided at the practice
house or cooking laboratory
IV.PROCEDURES
A.Review Previous Lessons LABORATORY TIME
B. Establishing purpose for the Lesson LABORATORY TIME
(Motivation)

C. Presenting examples /instances of the new LABORATORY TIME

lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing LABORATORY TIME
new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and LABORATORY TIME

concern to new skills #2
F. Developing Mastery (Leads to Formative
Assesment 3 (activity after the lesson)
G. Finding Practical Applications of concepts
and skills in daily living (application)
H. Making Generalizations & Abstractions
about the lessons
I.Evaluating Learning (assessment/test)
J. Additional activities for application or
remediation (assignment/homework)
LABORATORY TIME
LABORATORY TIME
LABORATORY TIME
The students will have their
PRACTICAL TEST for 2 hrs. This
will focus in preparing variety of
fish and seafoods. A rubric will
be used to rate their output.
Prepare for your unit test.
 V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by:

____________________________
Teacher