School SAPAD INTEGRATED SCHOOL Grade Level COOKERY

Daily Teacher JOIELIE MYRRH CALAYO Learning Area TVL-COOKERY

Teaching Dates and Quarter 1
Time

Lesson Log
Monday Tuesday Wednesday Thursday Friday
I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and
B. Performance Standards The learners independently prepare salad and dressings.
C. Learning LO 1. Perform mise en place
Competences/Objectives identify tools and equipment
(Write the LC code for needed in the preparation of salad
each) and dressing
1.define salad and dressing
2.Identify the different tools and
equipment needed in preparing
salad and dressing
TLE_HECK9SD- IIa-7
II – CONTENT Tools equipment and utensils needed in
preparing salads and dressing

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as
paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education
Technology and Livelihood Education Technology and Livelihood Education Curriculum Technology and Curriculum Technology and
Learning Module Learning Module Livelihood Education Livelihood Education Learning
Learning Module Module
1. Teacher’s Guide Pages

2. Learner’s Manual Pages

3. Textbook Pages
4. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources https://www.slideshare.net/joviinthecity/salads-
salad-dressing
IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

A. Reviewing previous lesson or Review the past activity taken

presenting the new lesson

B. Establishing a purpose for the lesson 4 PICS 1 WORD- SALAD

DRESSING

C. Presenting examples/ instances of the PICTURE PARADE of different tools

new lesson and equipment

D. Discussing new concepts and Discuss the different tools and

practicing new skills #1 equipment needed in preparing

E. Discussing new concepts and Discuss the uses of the different tools
practicing new skills #2 and equipment needed in
preparing salads and dressing

F. Developing mastery
(Leads to Formative Assessment 3)
Picture analysis
G. Finding practical applications of The learners will have to choose
concepts and skills in daily living one picture from the different tools
needed in preparing salad and
dressing and they have to tell its
uses
H. Making generalizations and Why is it important to know the
abstractions about the lesson proper use of each tool and
equipment?
How will you maintain the tools
and equipment in good condition?
I. Evaluating learning
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION
A. No. of learners who earned 80% on the
formative assessment
B.No. of learners who require additional
activities for remediation.
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?

I - OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competences/Objectives
(Write the LC code for each)
II – CONTENT
III – LEARNING RESOURCES
A. References
Daily
Lesson Teaching Dates and
Log
Monday
The learners demonstrate an understanding the use and maintenance of equipment in cookery
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
LO 1. Perform mise en place
identify tools and equipment
needed in the preparation of
appetizers
1.define what is appetizer
2.Discuss the brief history of
appetizer
3.Enumerate the different
tools and equipment in
preparing appetizers
TLE_HECK912PA-Ic-3
History of Appetizer
K to 12 Basic Education
Curriculum Technology and
Livelihood Education Learning
Module
School SAPAD INTEGRATED SCHOOL
Teacher JOIELIE MYRRH CALAYO
Time
Tuesday
LO 1. Perform mise en place
1.2 clean, sanitize, and prepare tools,
utensils, and equipment based on
the required tasks
1. Discuss the proper way of cleaning and
sanitizing tools and equipment
needed for appetizer
2. Demonstrate the proper way of
cleaning and sanitizing tools and
equipment needed for appetizer
3. Value the importance of proper
cleaning and sanitizing tools and
equipment to insure safety in
preparing appetizer
TLE_HECK912PA-Ic-3
Cleaning, sanitizing, and preparing tools
and utensils to be used
K to 12 Basic Education Curriculum
Technology and Livelihood Education
Learning Module
Grade Level COOKERY
Learning Area TVL-COOKERY
Quarter 1
Wednesday Thursday Friday
LO 1. Perform mise en place LO 1. Perform mise en place
classify appetizers according identify ingredients according to
to ingredients 1.Enumerate the given recipe
DOING
the different classification of 1. Discuss the following recipe that
RELATED can be used in preparing
appetizers 2.Classify the
WORKS appetizer
following foods if it is hot or
2. Create a simple recipe of
cold hor d` oeuvre
appetizer
3.Give importance to the 3. Recognize the importance of
following classification of recipe in preparing appetizer
appetizers to prepare it TLE_HECK912PA-Ic-3
properly TLE_HECK912PA-
Ic-3
Classification of appetizers Variety of ingredients in preparing
appetizers
K to 12 Basic Education K to 12 Basic Education Curriculum
Curriculum Technology and Technology and Livelihood
Livelihood Education Learning Education Learning Module
Module
 5. Teacher’s Guide Pages

6. Learner’s Manual Pages

7. Textbook Pages
8. Additional Materials from
Learning Resource (LR)
Portal

B. Other Learning Resources

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

A. Reviewing previous lesson or Review the past activity taken What are the different tools needed Review the previous
presenting the new lesson in preparing appetizer? lesson

B. Establishing a purpose for the lesson Picture parade Picture analysis :Ask the learners how What do you usually eat
the two picture differ from before you have your
each other in terms of cleaning them lunch?

C. Presenting examples/ instances of the The teacher will show a video Video presentation: showing the do`s Video clip of the different
new lesson about the brief history of and don’ts in cleaning tools and classification of
appetizer equipment appetizers

D. Discussing new concepts and Discuss the brief history of Discussion about the proper way of Enumerate each
practicing new skills #1 appetizer cleaning and sanitizing tools and classification of
equipment appetizers

E. Discussing new concepts and Discuss the different tools Enumerate the correct way of Discuss each classification
practicing new skills #2 needed in preparing appetizer cleaning the tools and equipment of appetizers

F. Developing mastery Picture analysis Checklist: Put check if the statement is Let the learners identify the
(Leads to Formative Assessment 3)
correct and X if not following foods if it is
Hot or cold hor`d oeuvre
G. Finding practical applications of The learners will have to choose one Demonstration of proper way of Let the learners list down
concepts and skills in daily living picture from the different tools cleaning some tools and equipment foods under hot and cold
needed in preparing appetizer and Hor`d oeuvre
they have to tell its uses
H. Making generalizations and Why there’s a need for us to study the Why cleaning and sanitizing is What are the different
abstractions about the lesson different tools need in preparing important? classification of appetizer? What
appetizer? How can we make sure that we is the difference of hot and cold
How will you choose the tools and clean and sanitize the tools and hor`d oeuvre
equipment needed in preparing equipment properly?
appetizer?
I. Evaluating learning quiz
J. Additional activities for application or
remediation
IV – REMARKS
V – REFLECTION
A. No. of learners who earned 80% on the
formative assessment
B.No. of learners who require additional
activities for remediation.
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?

I - OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competences/Objectives
(Write the LC code for each)
II – CONTENT
III – LEARNING
RESOURCES
A. References
9. Teacher’s Guide Pages
10. Learner’s Manual Pages
11. Textbook Pages
12. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources
School SAPAD INTEGRATED SCHOOL Grade Level COOKERY
Daily Teacher JOIELIE MYRRH CALAYO Learning Area TVL-COOKERY
Lesson Teaching Dates and Quarter 1
Time
Log
Monday Tuesday Wednesday Thursday Friday
The learners demonstrate an understanding the use and maintenance of equipment in cookery
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
LO 1. Utilize appropriate LO 1. Utilize appropriate kitchen Practicum: Garnishing LO 1. Perform mise en place
kitchen tools, equipment, and tools, equipment, and 1.Perform the different 1.1 identify tools and equipment
paraphernalia paraphernalia garnishes needed in the preparation of
1. Identify the different types of Return Demonstration 1.Demonstrate DOING appetizers
2. Apply the different
cuts the different types of cuts RELATED
styles used in garnishing 1.define what is appetizer 2.Discuss
2. Demonstrate the different 2. Apply the proper way of cutting
WORKS
foods the brief history of appetizer
types of cuts fruits and vegetables 3.Enumerate the different tools and
3.Participate actively in
3. Give importance to the 3. Appreciate the importance of the equipment in preparing
different methods of cutting proper way cutting fruits and the activity appetizers
vegetables
Types of cuts
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based
materials. Hands - on learning promotes concept development.
K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum
Technology and Livelihood Technology and Livelihood Education Technology and Livelihood Education
Education Learning Learning Module Learning Module pp.33-
Module 36
IV – PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of the
new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment 3)
What are the different methods of
cooking?
The teacher will show different
picture and the learners will have to
tell something about the
different pictures
Picture parade
Discuss the different cutting methods
of fruits and vegetables
Picture analysis
As a review the learners will have Review through a group activity Review the past activity
a demonstration about the different taken
types of cutting
Enable for the learners to familiarized Enable for the learners to Picture parade
with the different types of cutting perform/practice some garnishing
techniques need for
food platting
The teacher will show a video
about the brief
history of appetizer
Discuss the brief history of
appetizer
Discuss the different tools
needed in preparing
appetizer
Practicing the different types of Practicing/performing some Picture analysis
cutting garnishes
G. Finding practical applications of The teacher will ask some volunteer Group Activity: Demonstration of Group activity: Each group are The learners will have to choose
concepts and skills in daily living to demonstrate some cutting types the different types of cuts given 2 hours to perform the one picture from the different
different garnishes tools needed in preparing
appetizer and they
have to tell its uses
H. Making generalizations and What are the different cutting Oral questioning about the activity Oral questioning about the Why there’s a need for us to
abstractions about the lesson methods? activity study the different tools need
What is the importance of applying in preparing appetizer? How
appropriate cutting methods? will you choose the tools and
equipment needed
in preparing appetizer?
I. Evaluating learning Checking their output with Checking of the output with
rubrics rubrics
J. Additional activities for application or
remediation
IV – REMARKS
V – REFLECTION
A. No. of learners who earned 80% on the
formative assessment
B.No. of learners who require additional
activities for remediation.
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?
 School SAPAD INTEGRATED SCHOOL Grade Level COOKERY
Daily Teacher JOIELIE MYRRH CALAYO Learning Area TVL-COOKERY
Teaching Dates and Quarter 1
Time

Lesson Log

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures

C. Learning
Competences/Objectives
(Write the LC code for each)
LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate
tools, equipment, and paraphernalia kitchen tools, equipment, tools, equipment, and kitchen tools,
1.Explain the proper dishwashing, and paraphernalia 1.Discuss paraphernalia equipment, and
rinsing and sanitizing techniques the proper way of cleaning 1. Identify the different paraphernalia 1.Identify
2.Demonstrate the proper kitchen Surfaces cleaning agents the sanitation procedure
dishwashing techniques 2. Demonstrate the proper way of 2. Determine the uses of each 2. Discuss the sanitation
cleaning kitchen surfaces DOING RELATED procedures
3. Give importance to the proper way cleaning agents WORKS
3. Appreciate the importance of 3. Give importance to the
of dishwashing techniques 3.Value the importance of storing
cleaning the kitchen surfaces to sanitation procedure
ensure safety in preparing cleaning agents properly
foods

II – CONTENT Proper Dishwashing Cleaning Kitchen Surfaces Types and Uses of Cleaning Agents Sanitation Procedures
Techniques

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based
materials. Hands - on learning promotes concept development.
RESOURCES
 A. References K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education
Technology and Livelihood Education Technology and Livelihood Technology and Livelihood Education Curriculum Technology and
Learning Module Education Learning Module pg.15- Learning Module, Livelihood Education Learning
18 pgs. 20-24 Module,
pgs. 20-24
13. Teacher’s Guide
Pages
14. Learner’s Manual
Pages
15. Textbook Pages
16. Additional Materials from
Learning
Resource (LR) Portal
B. Other Learning Resources

IV – PROCEDURES

A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of the
new lesson
D. Discussing new concepts and practicing Discuss the correct way of washing
new skills #1
Review the previous lesson
through a quiz
Ask the learners if they do
dishwashing at home. How do they
make sure that they are washing it
carefully?
What are their procedure in washing
dishes?
Arrange the following steps on
the proper way of washing the
dishes
the dishes
What are the procedure in
washing the dishes?
Are you cleaning your
kitchen? What do you clean
first? Are you cleaning the
kitchen while cooking?
Picture analysis: compare the
two picture
Discuss the proper way of
cleaning kitchen Surfaces
Ask the learners about the Review the previous
previous topic lesson
Ask the learners if they are using What should you do before
cleaning agents in cleaning their starting cleaning?
kitchen, dishes etc.
What type of cleaning agent are
they using?
The teacher will show different The teacher will ask the
cleaning agents, and the learners will learner to define what is
site examples on where do sanitation
they use the cleaning agents
Discuss the different cleaning agents Discuss the sanitation
and its purpose procedures
 E. Discussing new concepts and practicing What are the steps in washing the Discuss the do`s and Don’ts Discuss the proper way of storing the Discuss the importance of
new skills #2 dishes while cleaning the kitchen cleaning agents cleaning schedules
surfaces
F. Developing mastery Check This:
(Leads to Formative Assessment 3)
Fill in the blanks with the
correct answer

G. Finding practical applications of Individual activity; Answer the Make a slogan on a Give the reasons why the following
concepts and skills in daily living following questions “CHECK OR CROSS” proper way of cleaning cleaning agents should not be mixed Drain Check This: True or false
kitchen surfaces cleaner + drain cleaner Hydrogen peroxide
Slogan will be rated + vinegar
using scoring rubric Bleach + Ammonia
Baking Soda + Vinegar
H. Making generalizations and What is dishwashing? Why is it important to What precautionary measure will you What is sanitation? What is
abstractions about the lesson What are the correct procedure in clean kitchen surfaces? advise in using cleaning agents? the importance of
washing the dishes? sanitation procedure?

I. Evaluating learning Check the activity Check the slogan Check the output of the learners Checked the activity
J. Additional activities for application or
remediation
IV – REMARKS
V – REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet them, you can ask them relevant questions.
A. No. of learners who earned 80% on the
formative assessment
B.No. of learners who require additional
activities for remediation.
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?

CHECKED BY:
SINDAO D. ASIS EdD
ESP III

Daily Lesson Log
I - OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competences/Objectives
(Write the LC code for each)
School SAPAD INTEGRATED SCHOOL Grade Level COOKERY
Teacher JOIELIE MYRRH CALAYO Learning Area TVL-COOKERY
Teaching Dates and Quarter 1
Time
Monday Tuesday Wednesday Thursday Friday
The learners demonstrate an understanding the use and maintenance of equipment in cookery
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate kitchen
tools, equipment, and paraphernalia tools, equipment, and
1.1 identify types of tools, paraphernalia
equipment, and paraphernalia
a. identify the types of tools, HOLIDAY a. Identify the cleaning kitchen HOLIDAY
equipment and paraphernalia; (INDEPENDENCE DAY) tools and Equipment used in DOING RELATED Eid al-Fitr
b. describe the various types of cookery WORKS
kitchen tools, equipment and b. Demonstrate the proper way of
paraphernalia; and cleaning kitchen tools and
equipment
c. Value the importance of proper
way of cleaning kitchen
 c. appreciate the importance of tools and equipment to minimize
kitchen tools, equipment and accumulation of dust, dirt and to
paraphernalia prevent food contamination

II – CONTENT Types of kitchen tools, Cleaning Kitchen tools and

equipment and paraphernalia equipment used in cookery

III – LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based
materials. Hands - on learning promotes concept development.

A. References K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum

Technology and Livelihood Education Technology and Livelihood Education
Learning Module, Learning Module,
pgs. 1-8 pgs. 9-12
17. Teacher’s Guide
Pages
18. Learner’s Manual
Pages
19. Textbook Pages P49-58 P87-91
20. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning Resources

IV – PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of the
new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application or
remediation
What are the kitchen tools that
you use in your kitchen?
Present a video clip
“Tool Story”
Discuss the different kitchen tools
and equipment
The teacher will discuss the uses
of tools and equipment
Ask for a volunteer to pick a tools or
equipment & describe appropriate
use of kitchen tools & equipment.
Directions: Read the given recipe carefully
& list down all the tools that you need to
prepare in order to finish the activity.
“RELLENONG BANGUS”
. What are the cutting, measuring, mixing,
tools & equipment that can be used in
COOKERY?
2. When are we going to use these
tools & equipment?
3. Why is it important to know the
proper use of tools & equipment?
Evaluate groups on their time lines
Ask the learners about the
previous topic
4 Pics 1 word
The teacher will ask some volunteer
to demonstrate the proper way of
cleaning some
kitchen tools
Discuss the proper way of cleaning
the tools and equipment
Demonstrate the proper way of
cleaning kitchen tools
Return Demonstration: The teacher
will ask the learners to demonstrate
the proper way of
cleaning kitchen tools
Check this: Tell whether the following
practices are applicable in cleaning and
sanitizing kitchen tools and equipment.
Why is it important to clean and, sanitize
kitchen tools and equipment properly?
Check the output of the learners
IV – REMARKS
V – REFLECTION
A. No. of learners who earned 80% on the
formative assessment
B.No. of learners who require additional
activities for remediation.
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?
 CHECKED BY:
SINDAO D. ASIS EdD
ESP III

School SAPAD INTEGRATED SCHOOL Grade Level COOKERY

Daily Teacher JOIELIE MYRRH CALAYO Learning Area TVL-COOKERY

Lesson Teaching Dates and Quarter 1

Time
Log
 Monday Tuesday Wednesday Thursday Friday
I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures

C. Learning
Competences/Objectives
(Write the LC code for
each)

HOLIDAY
(INDEPENDENCE DAY)

II – CONTENT
 III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References
21. Teacher’s Guide
Pages
22. Learner’s Manual
Pages
23. Textbook Pages P49-58 P87-91
24. Additional Materials
from Learning
Resource (LR) Portal
25.
B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

B. Establishing a purpose for the

lesson

C. Presenting examples/ instances of

the new lesson

D. Discussing new concepts and

practicing new skills #1

E. Discussing new concepts and

practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment 3)

Monday Tuesday Wednesday Thursday Friday

G. Finding practical applications of
concepts and skills in daily living

H. Making generalizations and

abstractions about the lesson

I. Evaluating learning
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet them, you can ask them relevant questions.
A. No. of learners who earned 80% on the
formative assessment
B.No. of learners who require additional
activities for remediation.
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?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C.
GUANZON GUANZON