School: Grade Level: 7

GRADES 1 to
12
Teacher: Learning Area: TLE- Food Processing
DAILY Teaching Dates and
LESSON LOG Time: Feb. 26- March 1, 2024/ 10:00-11:00 Quarter: 3rd QUARTER/Week 4

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Objectives must be meet over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support
the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards: The learner demonstrates understanding of basic measurements and calculation.

B. Performance The learner performs basic measurements and calculation that relate with weight and measurements.
Standards:

C. Learning Tabulate the recorded Tabulate the recorded Tabulate the recorded Tabulate the recorded Learning Camp
Competencies/Objectiv data relevant to data relevant to data relevant to data relevant to Friday
es: production of production of production of production of
Write the LC Code for processed food processed food processed food processed food
each TLE_AFFP9- 12MC-0d-1 TLE_AFFP9- 12MC-0d-1 TLE_AFFP9- 12MC-0d-1 TLE_AFFP9- 12MC-0d-1

Record weights and Record weights and Use tools, equipment, Use tools, equipment,
II. CONTENT measurements of raw measurements of raw instruments, and utensils instruments, and
materials materials according to job requirements utensils
and ingredients and ingredients and according to job
manufacture’s specification requirements and
manufacture’s
specification
III. LEARNING Lists 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
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References Learning Module-Food Processing 7/8

1. Teacher’s Guide K to 12 -MELCS, P. 462

Pages

2. Learner’s Materials K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module-Food Processing 7/8
Pages

3. Textbook Pages
 4. Additional Materials
from Learning
Resource (LR) portal
B. Other Learning
Resources

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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
IV. PROCEDURES 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 Begin by reviewing Introduce the new Begin by reviewing the Introduce the new
Lesson or Presenting
the New Lesson
the importance of lesson, emphasizing key concepts of topic: "Weights and
accuracy in the significance of weights and Measurements of
measuring recording weights and measurements from Processed Products."
ingredients for measurements the previous class.
various tasks accurately to ensure
(cooking, crafting, quality in different
etc.). processes.

B. Establishing a Purpose To equip students with
for the Lesson
the skills to accurately
measure and record
weights and
measurements of raw
materials and
ingredients for different
applications.
To equip students with
the skills to accurately
measure and record
weights and
measurements of raw
materials and
ingredients for
different applications.
Explain the importance
of accurate
measurements in the
processing of various
products.
Emphasize how precise
measurements
contribute to quality
and consistency in
production.

C. Presenting Display visuals or Discuss real-life Display examples of Discuss the impact of
Examples/Instances of
the Lesson
videos showing examples where processed products incorrect
 scenarios where
accurate measurements
are crucial (e.g.,
cooking recipes,
construction projects).
·
D. Discussing New Introduce various
Concepts and
Practicing New Skills #1
measuring tools (scales,
measuring cups, etc.)
and their use in
recording weights and
measurements.
recording weights and
measurements played
a crucial role in the
success of a task.
·
Demonstrate how to
properly use these
tools and record the
readings.
· (liters).
with varying weights measurements on the
and measurements. final product.
·
Introduce the basic Conduct hands-on
units of measurement activities where
for weight (grams, students measure and
kilograms) and volume weigh different
processed products.

E. Discussing New Discuss the importance Provide hands-on Dive deeper into the Provide real-world
Concepts and
Practicing New Skills #2
of consistency in practice opportunities importance of examples of how
recording units (grams, where students standardized units in inaccurate
liters, etc.). measure and record the industry. measurements can
weights and lead to production
measurements of errors.
different raw materials
and ingredients.
·

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
F. Developing Mastery
(Leads to Formative
Assessment 3)
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.
Conduct a practical Assess their Engage students in Monitor and provide
assessment where performance using a group activities where feedback during the
students follow a recipe rubric that evaluates they apply their activity.
or a project plan, accuracy, consistency, understanding to
recording weights and and attention to detail. measure and weigh
measurements · different processed
 accurately. products accurately.

G. Finding Practical Discuss how the
Applications of
Concepts and Skills in
principles of recording
Daily Living weights and
measurements apply in
everyday life, such as
cooking, DIY projects,
or gardening.
Encourage students to Discuss how Explore careers related
share examples from understanding weights to precise
their own experiences. and measurements can measurements in the
· be applied in everyday food and
situations, such as manufacturing
cooking or shopping. industries.
·

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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
V. PROCEDURES 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.
H. Making Engage students in a Encourage critical Guide a class discussion Encourage students to
Generalizations and discussion about the
Abstractions about the
thinking about the on the broader think critically about
Lesson
broader implications of consequences of implications of accurate the role of precision in
accurate measurements inaccurate recordings. measurements in product development.
in different professions · various industries.
and daily activities.
·
I. Evaluating Learning Assign a written Assess their Conduct a formative Provide constructive
reflection where understanding through assessment through a feedback based on the
students explain the a quiz or test on quiz or short written assessment.
importance of accurate recording weights and assignment to gauge ·
measurements in measurements students'
specific scenarios. concepts. understanding.
·
· ·
J. Additional Activities
for Application or
Remediation
VI. REMARKS

Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be
VII. REFLECTION done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80%
in the evaluation

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

work well? Why did these
work?

F. What difficulties did I encounter

which my principal or
supervisor can help me solve?

G. What innovations or localized

materials did I used/discover
which I wish to share with other
teachers?