Alexis G.

Santos National
School Grade Level 11
GRADE 1 to 12 High School
DAILY LESSON LOG Teacher Merle Angeli M. Santos Learning Area EAPP
Teaching Dates and Time 07/22/2019 Quarter 1st quarter, 1st semester

I. OBJECTIVES

A. Content Standard The learner understands the principles and uses of a reaction paper/ review/critique.
The learner produces an objective assessment of an event, a person, a place or a
B. Performance Standard
thing.
1. Write an objective/balanced review or critique of a work of art, an event or
a program
C. Learning Competency/Objectives
2. Apply the principles of writing effective reviews or critique
(Write the LC code for each.)
3. Raise legitimate, contrary views in an appropriate manner.
CS_EN11/12A-EAPP-Id-f-17
Reading Academic Texts: APA referencing and citation (critique/ review)
II. CONTENT
LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource (LR)portal
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous lesson or presenting the Students recall the criteria of examining restaurants.
new lesson Vocabulary: unlock “pivotal and coherence”
B. Establishing a purpose for the lesson Students prepare the prewriting draft for the restaurant review: these are noted
observations based from the 5 facets of critique.
C. Presenting examples/Instances of the new Drafting stage: the reviewer will synthesize the ideas in the first draft of the review.
lesson What is the main goal of writing the first draft?
D. Discussing new concepts and practicing new
Revision stage: students revisit their draft of the critique paper.
skills # 1
E. Discussing new concepts and practicing new Watch out for the guidelines: Does the review have a clear general impression that it
skills # 2 communicates to its readers? Do the details presented in the body adequately support
the main idea of the review? Is the presentation of the criticisms presentable to the
general audience, or do they sound too spiteful? Does it border on being offensive or
libelous? Did the author maintain an objective stance towards the restaurant being
observed?
F. Developing mastery Give impressions on the restaurant based on the given criteria: a) taste and food
(leads to Formative Assessment) presentation b) Ambiance c) Service d) value of money e)cleanliness
G. Finding practical application of concepts and Students examine the sample review paper of a UP diliman student and the processes
skills in daily living involved in rewriting the paper.
H. Making generalizations and abstractions about
What important considerations should be taken in writing the first draft?
the lesson
I. Evaluating learning Rewrite the draft for the second draft of the restaurant review.
J. Additional activities for application or Prepare Second draft for editing and publishing.
remediation
IV. REMARKS
V. REFLECTION
A. No. of learners who earned 80% in 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 these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?

G. What innovation or localized materials did I

use/discover which I wish to share with other
teachers?
Inspected/checked by: