DAILY LESSON PLAN FOR SCIENCE 7

Teacher Learning Area Science 7

Date & Time Quarter 2

Grade & Section Topic Fungi, Protists, and Bacteria

I: OBJECTIVES
The learners demonstrate understanding of organisms that can only be
A. Content Standards
seen through the microscope, many of which consist only of one cell.
The learner should be able to employ appropriate techniques using the
B. Performance Standards
compound microscope to gather data about very small objects.
The learners should be able to identify beneficial and harmful
C. Learning Competencies
microorganisms.
LC code) S7LT-IIf-6

Specific Learning 1. Observe specimens that are doubtfully plants.

Objectives 2. Draw and describe some of the specimen’s characteristics.
II: CONTENT
Main Topic Fungi, Protist, and Bacteria
• Living things other than plants and animals includes bacteria, fungi and algae.
• Bacteria can be seen only when in colonies or big numbers. Some bacteria are
beneficial like nitrogen-fixing bacteria and those used in making fermented
product like cheese and yogurt. Others are harmful and may cause disease
diseases like tuberculosis and cholera
• Mushroom and bread molds are fungi. They root-like, stem-like, fruitlike parts
Content and have spores. These organisms cannot make their own food since they do
not have spores. Bread molds are responsible for the spoiling of food.
• Algae like lumot and Caulerpa are plant like protists that have green, and/or
other color pigments. They can serve as food for humans and other organisms.
• Lichens are partly fungus and partly alga. Algal part provides food food for the
fungal part. The fungal part provides a home for the alga. Lichens act as
indicator of air pollution and act as seed bed or spore bed.
Appreciate the importance of beneficial microorganisms and beware of
Values Integration
the harmful ones.
III: LEARNING RESOURCES
A. References
1. Teachers Guide Pages Science 7 TG pp.120 - 137
2. Learner’s Materials
Science 7 LM pp. 124 – 133
Pages
3. Textbook Pages None
4. Additional Material
Learning Resource None
(LR) Portal
B. Other Learning Resources
Microscope and Live specimens

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IV: PROCEDURE
ELICIT

Spelling.
A. Reviewing Previous 1. lichen 2. yeast 3. colony 4. algae 5. fungi
lesson or presenting the
new lesson Review previous lesson by showing the students images of organism and
let them name the organism and which group does the images belong.

ENGAGE
B. Presenting
examples/instances of
Introduce the materials to the students, then present and let them identify
the new lesson
the specimen that will be used in the activity.
C. Establishing a purpose
for the lesson
EXPLORE
D. Discussing new concepts
and practicing new skills
#1 Group the students into 4 and let them observe (by group) the specimen
E. Discussing new concepts under the microscope.
and practicing new skills
#2
EXPLAIN

F. Developing mastery
Answer the following Guide Questions.
(leads to Formative
1. How does the specimen look like under the microscope?
Assessment 3)

ELABORATE
G. Finding Practical
applications of concepts
Let’s Draw
and skills in daily living
H. Making generalizations
and abstractions about
Let the students draw what they have observed under the microscope.
the lesson
EVALUATE
Quiz:
1. What is the name of the specimen used in the observation?
A. molds B. lichen C. algae
2. Which group of organism(s) does the specimen belongs?
A. protist B. fungi C. algae
I. Evaluating learning 3. Does the specimen used can make its own food?
A. Yes B. No C. Maybe
4. To which places can the specimen used to be mostly found?
A. wet places B. dry places C. none of the choices
5. What characteristics does the specimen has that is similar to plant?
A. it is beautiful B. it has leaves C. it can make its own food
EXTEND

J. Additional activities or
Search for the benefits and Harmful Effects of Fungi, Protist, and
remediation
Bacteria, and give at least two examples each.

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REMARKS

V: REFLECTION

Highly Nearly
Section Proficient Low Proficient Not Proficient
Proficient Proficient Action Line
(Grade 7) (75%-89%) (25%-49%) (0%-24%)
(90%-100%) (50%-74%)

Prepare by:

Checked by: Noted by:

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