School CANDON NATIONAL HIGH SCHOOL
Teacher JOY MARIE B. PADSING- SUBSTITUTE
DAILY LESSON LOG
I.OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
II.CONTENT
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide Page
2. Learner’s Material
Pages
3. Textbook pages
4. Additional Materials
B. Other Learning Resources
IV.PROCEDURES
A. Review previous lesson or
presenting new ideas
B. Establishing a purpose for the
Grade Level 9
Learning Area TLE- FOOD PROCESSING
Teaching Dates and Time APRIL 17- APRIL 21, 2023 @ 1:30-2:30 Monday-Friday Quarter THIRD
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learner demonstrates understanding on dispensing non-bulk ingredients.
The learner demonstrates independently the given method of dispensing non-bulk ingredients.
TLE_AFFP9NB-III-e-1 TLE_AFFP9NB-III-e-1
Holiday
Dispense Non-Bulk Ingredients- Dispense Non-Bulk Ingredients Review session for the third quarter Written Work
1. Identify the materials and 1. Differentiate weighing and examination.
equipment/devices for dispensing measuring.
non-bulk ingredients. Complete the requirements needed
2. Identify the abbreviations of the for the 3rd quarter.
2. Enumerate the types of Non- different units of measurement. .
bulk ingredients/food additives.
3. Weigh /measure non-bulk
3. Explain contamination and ingredients and additives according
food safety issues related to to production requirements.
dispensing.
Prepare to Dispense Ingredients Measure and Weigh Ingredients Summative Exam Written Work/Passing of Lacking HOLIDAY
activities
Page 9 Page 10 None None
SLM in Food SLM in Food None None
Processing_Q3_pp.3-11 Processing_Q3_pp.1-10
None None None None
Powenpoint presentation Powenpoint presentation None None
The teacher will refresh and The teacher will facilitate the The teacher will facilitate the session Allow the students to ready for
review learners about the last session through Q and A. through Q and A. their activity.
topic and activity.
The teacher will present the Guide Question: Students will get ready for the The students will no start their
 lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concept and
practicing new skill #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
G. Finding practical
application of concepts
and skills in daily living.
objectives of the lesson.
The teacher will present pictures
of materials and
equipment/devices for dispensing
non-bulk ingredients.
Learners will give their personal
insights about the presented
examples.
The teacher will explain the
function of the different materials
and equipment/devices used for
dispensing non-bulk ingredients.
Discussion on the different types
of non-bulk ingredients as well as
the food safety issues related to
dispensing.
The teacher will facilitate
learning and discussion.
The learner will answer the
prepared test.
Guide Question:
Explain the importance of
Administrative Order No. 88-A s.
1984 of the Department of Health
Why does measuring is very summative exam as the preparation activity, and if they are done with
important for beginners? for the third quarter examination. their activity they will continue to
finish their lacking on TLE subject.
Examples will be given about the
different unit of measurement used
in dispensing ingredients.
Learners will give their insights
and related experiences about the
topic.
The teacher will explain the Teacher will provide intervention to
difference of weighing and those students/learners at risk in this
measuring as well as the third quarter examination through
importance of the two. one on one session.
The teacher will present the
different unit of measurement and
and their abbreviations used in
dispensing ingredients.
Teacher will present the
conversion of different
measurements.
Teacher will deepen the knowledge
of the learners in converting by
giving examples.
Examples:
1. Convert 5 kilograms to Pound
Solution: 5 kilograms x 2.21=105
pounds
2. 2 ounces=______Grams
Solutions: 2 oz x 28.3= 56.6 g
To fully understand the lesson
teacher will give written exercise
to the learners about conversions.
Students will share scenario by a
simple reflection in their real life
situation where they already used
conversion preferably in cooking.
 in your life.

H. Making generalizations and The teacher asks: Let the students read and reflect
abstractions about the lesson What have you learned during the the generalization posted on the
discussion? board. Call two students to share
their reflections.
I. Evaluating learning The learners will accomplish the The learners will accomplish the
prepared activity. prepared activity.
V.REMARKS
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored 80%
C. Did the remedial lesson
work? No. of learners who
caught up with the lesson
D. No of learners who continue
to require remediation

Prepared By: Checked By: Approved By:

JOY MARIE B. PADSING MANOLITO A. LODEVICO ALEJANDRO F. HABOC
JR.
Subject Teacher Head Teacher III, TLE/ESP School Principal

DAILY LESSON LOG
I.OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
II.CONTENT
III.LEARNING RESOURCES
A. References
5. Teacher’s Guide
6. Learner’s Material
Pages
7. Textbook pages
8. Additional Materials
B. Other Learning Resources
IV.PROCEDURES
A. Review previous lesson or
presenting new ideas
B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson
School
Teacher
Teaching Dates and Time
MONDAY
The learner demonstrates understanding of Personal Entrepreneurial Competencies (PECs)
The learner prepares an activity plan that addresses his/her development areas based on his/her PECs and improves further his/her areas of strength.
Personal Entrepreneurial
Characteristics (PECs)
 Explain the basic concepts
of entrepreneurship.
Concepts of Entrepreneurship
(TLE_PECS900-1)
SLM in Food
Processing_Q4_pp.1-3
None
Powenpoint presentation
Teacher will determine the prior
knowledge of the students
regarding on the topic.
The teacher will present the
objectives of the lesson.
4 pics-one word:
The teacher will present 4
pictures that will serve as their
hint which is related to the topic
and students will identify by
CANDON NATIONAL HIGH SCHOOL Grade Level 9
JOY MARIE B. PADSING- SUBSTITUTE Learning Area TLE- FOOD PROCESSING
MAY 24- MAY 28, 2023 @ 1:30-2:30 Monday-Friday Quarter THIRD
TUESDAY WEDNESDAY THURSDAY FRIDAY
Personal Entrepreneurial Personal Entrepreneurial Formative test Remedial Class
Characteristics (PECs) Characteristics (PECs)
 Introduce Personal
Entrepreneurial  Identify the different personal
Characteristics entrepreneurial competencies
Personal Entrepreneurial Entrepreneurial competencies Concepts of entrepreneurship and
Characteristics Personal Entrepreneurial
Characteristics
(TLE_PECS900-1) (TLE_PECS900-1) None
SLM in Food Processing_Q4_pp.3 SLM in Food Processing_Q4_pp.4-5 None
None None None
Powenpoint presentation None None
The teacher will facilitate the What is PEC’s? Review the past lesson
session through Q and A.
The teacher will present some The teacher will present the State the purpose of conducting
guide questions regarding to the objectives of the lesson. formative test.
topic.
Students will answer the per- Individual Activity:
assessment exercise prepared by Give at least five (5) names of
the teacher to determine their entrepreneurs that you know. May it
be from your locality or within
Philippines. Identify what are their

D. Discussing new concept and
practicing new skill #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
G. Finding practical
application of concepts
and skills in daily living.
completing the boxes with letter
to form a word.
Teacher will encourage
collaboration of knowledge inside
the classroom by asking questions
and allowing students to share
their ideas.
What is entrepreneurship?
What is entrepreneur?
Teacher will provide examples to
fully understand the topic.
Explain the different concepts of
entrepreneurship.
“it explains why development
takes place when a society
becomes entrepreneurial”
Brainstorming:
1. How does entrepreneurship
creates employment?
2. How does entrepreneurship
brings social benefit through
government.
3. How does entrepreneurship
utilizes resources for national
productivity.
Guide Question:
Interview:
Conduct an interview in your
locality specifically to those
having a business and ask how
did they succeed in their chosen
business.
initial entrepreneurial skills. common traits as entrepreneur. Write
it in one half cross wise and submit it
to your teacher.
The teacher will assess the students Teacher will explain what is Establish silence and honesty
if they are ready to examine their entrepreneur. during the activity
personality and compare it with the
Personal Entrepreneurial
Competencies.
The teacher will now allow Explain the different characteristics
students to evaluate their own that should possessed by an
personal entrepreneurial individual in order to perform
characteristics to determine entrepreneurial functions effectively.
whether they can become an
entrepreneur.
Individual Activity: Students will answer the given Learners answer the questionnaires
Students will design a concept map questions below by relating to their effectively.
that indicates their traits, first activity.
characteristics and skills that they 1. What characteristics that you can
need to possess in order to become observe or see that is common to
a successful entrepreneur. them?
2. Who among the entrepreneurs you
mentioned that you admire most and
why?
Self Assessment: Interview the Known:
Did you pass the initial assessment Choose three successful
of personal entrepreneurial entrepreneurs in your community or
competency for entrepreneurs? nearby places and conduct an
interview using the guide questions
If no? Why? State the things that below. Discuss the result of your
needs to improve. interview to your teacher.
1. What motivated you to become an
entrepreneur?
2. What do you think are your
characteristics and competencies that
made you a successful entrepreneur?

H. Making generalizations and Let the students read and reflect
abstractions about the lesson the generalization posted on the
board. Call two students to share
their reflections.
3. What do you think of being
employed? Why didn’t you choose
that path?
Guide Question:
In your own opinion, what do you
need to possess to become a
successful entrepreneur?

I. Evaluating learning The learners will accomplish the The learners will accomplish the The learners will accomplish the
prepared activity. prepared activity. prepared activity.
V.REMARKS
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored 80%
C. Did the remedial lesson
work? No. of learners who
caught up with the lesson
D. No of learners who continue
to require remediation

Prepared By: Checked By: Approved By:

JOY MARIE B. PADSING MANOLITO A. LODEVICO ALEJANDRO F. HABOC
JR.
Subject Teacher Head Teacher III, TLE/ESP School Principal