School St.

Christine National High School Grade Level Grade 9

Teacher Jessie N. Villarin Learning Area TVE-FP
DAILY Teaching Dates
and Time
Dates
September 4-8,
Time
12:15 PM – 2:05PM
Session 1
TVE-FP-9
Session 2 Session 3 Quarter
Week Number
Quarter 1
Week 2
LESSON 2023 (Tue)
12:15 PM – 2:05PM TVE-FP-9 Semester First Semester
LOG (Thurs)
1:10 PM – 3:00PM TVE-FP-9 School Year 2023-2024
(Fri)
SESSION 1 SESSION 2 SESSION 3
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding of basic concepts and underlying theories in food (fish) processing and preservation,
B. Performance Standards The learners independently develop the skills in differentiating between Food processing and Food preservation and elaborate the
core competencies;
C. Learning Competencies and Objectives Basic concepts in Food (fish) Processing and Food Preservation (TLE_PECS9-1200-1)
(write the LC Code)
At the end of the lesson, learners are expected to:
K: Explain basic concepts in food (fish) processing and preservation.
S: Differentiate between food processing and food preservation; and
A: Give importance on the opportunities for food (fish) processing as a career.
II. CONTENT Basic concepts in Food (Fish) Processing
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional from Learning Resource Hand-outs surfed from the internet
(LR) portal
B. Other Learning Resources Activity sheet, chart
IV. PROCEDURES
a. Reviewing the previous lesson or Motivation: Getting the Prior Knowledge Recall:
presenting the new lesson The teacher will ask about the previous
The teacher will ask questions about food
discussion and provide simple problems.
preservation and processing.

Question: What comes into your mind when

you hear the word processing? Give some
instances.

b. Establishing a purpose for the lesson Orientation: Brief View of the Lesson
  Presentation of the Class Rules and The teacher will introduce some points and
Standard Health Protocols important words from the lesson.
 Asking the class if they have tried
preserving food at home. Presentation of the Objectives:
The objectives will be presented to guide
 Open Forum
the learners on the skills and knowledge
they must master.
Diagnostic Test:
Conduct of Diagnostic Test
c. Presenting examples/instances of the ACTIVITY
lesson
Collaborative Work Activity
1. The learner will be given time to take
note the important points on the
lesson.
2. The student will be divided into 2
groups letting the groups to
differentiate between Food
preservation (for group 1) and Food
processing (for group 2).
3. Letting the student to memorize the
meaning of Food processing and Food
preservation.
d. Discussing new concepts leads to ANALYSIS
formative assessment and practicing new The learners will read and study the Lesson
skills. about Basic concepts in Food (fish)
Processing and preservation. For this, the
class undergoes a simple discussion and
presentation of the lesson.
e. Continuing the discussion of new concepts
leading to formative assessment and 1. Further discussion for clarification of
practicing new skills #2 misconceptions of the lesson
2. Discussion on the purpose and
importance of preserving and
processing of foods.
f. Developing mastery skills leads to Individual Practice Activity:
formative assessment and practicing new The teacher will ask questions involving
skills #3 real-life situation for the learners to discuss
g. Finding practical applications of concepts in the advantages of food preservation and
daily living processing in the daily life.
 h. Making generalizations and abstractions ABSTRACTION
Socratic Method:
1.Question and answer to wrap up the
lesson and show appreciation why we
preserve and process foods.
2.How do food processing and
preservation help regulate our economic
situation as a source of living for some
Filipinos?
i. Evaluating learning APPLICATION
Individual Practice:
How do you insure the safety of the
processed and preserved foods for
future consumption?
j. Additional Activities for application or Pencil-Paper Test:
remediation
The learner will answer the 10-items
formative test.
V. REMARKS
VI. REFLECTION
A. No. of Learners who earned 80% of the evaluation

B. No. of learners who require additional activities for remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who have caught up with the lesson
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 that my principal or supervisor can help me solve?

G. What innovation or localized materials did I use/discover that I wish to share with other
teachers?
REMARKS/COMMENTS
AND SUGGESTIONS

Prepared by: Checked by:

JESSIE N. VILLARIN EMETERIA D. LOREN

Teacher III Head Teacher II / Academic Dep’t. Head
Note: Lesson not carried due to the following:
 Monday August 28, 2023 is holiday
 Tuesday August 29,2023 was the conduct of diagnostic test
 Friday September 1, 2023 was the culmination of Buwan ng wika