School FORTUNATO F.

HALILI NATIONAL AGRICULTURAL SCHOOL

Grade Level 8
SPTVE
DAILY LESSON LOG Teacher Ms. Ileine S. Magat Learning Area
(Food Technology)
Teaching Dates and Time October 2-6 Quarter 1ST
DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES Objectives must be met 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 remedies activities may be done for developing content knowledge and competencies. These are assessed using formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy to learning the lessons. Weekly objectives shall be derived from the curriculum guide.

A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitude required in maintaining kitchen tools, equipment and work premises.
B. Performance Standards The learner tranfers learnings by: independently clean and maintain kitchen tools, equipment and premises.

A. classify the different types of Sandwiches; A. classify the different types of Sandwiches; A. identify the types of bread suited for Sandwiches; A. identify the types of bread suited for Sandwiches;
C. Learning Competencies / Objectives Write the LC B. differentiate the types of bread for sandwich preparation; and B. differentiate the types of bread for sandwich preparation; and
B. differentiate the types of sandwiches; and B. differentiate the types of sandwiches; and
code for each C. explain the characteristics of each types of bread for
C. explain the characteristics of each types of sandwiches. C. explain the characteristics of each types of sandwiches. sandwiches.
C. explain the characteristics of each types of bread for
sandwiches.
Content is what the lesson is all about, it pertains to subject matter that the teacher aims to teach in the CG,the content can be tackled in a week or two.

II. CONTENT Prepare Sandwiches - Prepare Sandwich

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
1. Teacher's Guide pages
2. Learner's Material pages
3.4.Textbook
Additionalpages
Materials from Learning Resource (LR) TVL Home Economics LM 1 of 2 TVL Home Economics LM 1 of 2 TVL Home Economics LM 1 of 2 TVL Home Economics LM 1 of 2
\

B. Other Learning Resources portal

IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided of demonstration of learning by the students which you can infer from formative assessment activites. Sustain learning systematically by providing students multiple ways to learn new things, practice their learning, question their learning processess, 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 lesson or presenting new lesson What are the ingrdients used in sandwich making? What are the ingrdients used in sandwich making? What are the types of sandwiches? What are the types of sandwiches?

Different types of Sandwiches are classified into Cold and Hot Different types of Sandwiches are classified into Cold and Hot Sandwich bread is prepared specifically to be used for the Sandwich bread is prepared specifically to be used for the
Sandwiches. Cold Sandwiches are served with one or two slices Sandwiches. Cold Sandwiches are served with one or two slices preparation of the different types of sandwiches. They are preparation of the different types of sandwiches. They are
B. Establishing a purpose for the lesson of bread with cold fillings while Hot Sandwiches are served with of bread with cold fillings while Hot Sandwiches are served with produced in many varieties such as white, whole, sourdough, rye, produced in many varieties such as white, whole, sourdough, rye,
hot fillings usually meat and other hot items. Cold Sandwiches. hot fillings usually meat and other hot items. Cold Sandwiches. multigrain and others. multigrain and others.

C. Presenting examples / instances of the new lesson Show pictures of sanwiches Show pictures of sanwiches Show pictures of breads Show pictures of breads
D. Discussing new concepts and practicing new skills #
Types of Sandwiches Types of Sandwiches Types of breads for sanwiches Types of breads for sanwiches
1
E. Discussing new concepts and practicing new skills #2 Hot and Cold Sandwich Hot and Cold Sandwich
F. Developing Mastery (Leads to Formative and
Ask some questions about the lesson Ask some questions about the lesson Ask some questions about the lesson Ask some questions about the lesson
Assessment 3)
What practical lessons you learned from this module that you can What practical lessons you learned from this module that you can
G. Finding practical applications of concepts and skills What practical lessons you learned from this module that you can What practical lessons you learned from this module that you can
apply in selecting the type of bread that you will use in preparing apply in selecting the type of bread that you will use in preparing
in daily living apply in knowing the types of sanwiches? apply in knowing the types of sanwiches?
your sandwiches? your sandwiches?
H. Making generalizations and abstraction about the
lesson
I. Evaluating Learning Quiz Quiz Quiz Quiz

J. Additional Activities for application or remediation

V. REMARKS Lesson Continuation Lesson continuation
VI. REFLECTION Reflect on your teaching and assess your self 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 instructiuonal supervisors can provide for you so when you meet 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 worked? 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?
ILEINE S. MAGAT JOEL G. CASTILLO REYNALDO S. CRISTOBAL, EdD
Teacher I Head Techer VI, SPTVE Department School Principal IV
 School FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL
Grade Level 10
SPTVE
DAILY LESSON LOG Teacher Ms. Ileine S. Magat Learning Area
(Cookery)
Teaching Dates and Time October 2-6 Quarter 1ST
DAY 1 DAY 2 DAY 3 DAY 4
I. OBJECTIVES Objectives must be met 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 remedies activities may be done for developing content knowledge and competencies. These are assessed using formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy to learning the lessons. Weekly objectives shall be derived from the curriculum guide.

A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitude required in maintaining kitchen tools, equipment and work premises.
B. Performance Standards The learner tranfers learnings by: independently clean and maintain kitchen tools, equipment and premises.

A. classify the different kinds of ingredients; A. identify ingredients according to the given recipe; A. identify the hot and cold appetizers;
C. Learning Competencies / Objectives Write the LC 1.History of Appetizer 2. Identify
B. familiarize the classification of appetizer; and B. classify the different ingredients according to the nutritional value; and B. differentiate hot and cold appetizers; and
code for each tools utensils and equipment in preparing Appetizers C. give the importance of using the right ingredients in preparing appetizer. C. give examples of hot and cold appetizers.
C. explain the importance of appetizer.
Content is what the lesson is all about, it pertains to subject matter that the teacher aims to teach in the CG,the content can be tackled in a week or two.

II. CONTENT Prepare Apetizers - Prepare Variety of sandwiches

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
1. Teacher's Guide pages
2. Learner's Material pages TVL Home Economics LM 1 of 2 pp. 62-65
3.4.Textbook
Additionalpages
Materials from Learning Resource (LR)
B. Other Learning Resources portal
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided of demonstration of learning by the students which you can infer from formative assessment activites. Sustain learning systematically by providing students multiple ways to learn new things, practice their learning, question their learning processess, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. indicate the time allotment for each step.

Tools Utensils and Equipment in Preparing Classifications of Salads According to

A. Reviewing lesson or presenting new lesson
Salads and Dressings Ingredients Used Ingredients for Salads

B. Establishing a purpose for the lesson

How will you prepare salad? What are the utensils Do you know that salds have Have you notice what are the Do you know what are the do's and donts in preaparing
needed in preparing salad and dressing? classification? ingredients in preaparing salad salad?

Ingredients for salads should be fresh and of good quality. Ingredients varies Ingredients varies depending upon the types of Salads to be
C. Presenting examples / instances of the new lesson
Show some pictures of utensils used in preparing Show somem pictures of utensils used in depending upon the types of Salads to be prepared. Selection of good quality prepared. Selection of good quality ingredients, proper
and proper combination of ingredients are important factor to consider in
salad and dressing preparing salad and dressing preparing variety of salads.
preparation and mixing techniques produces good quality
salads.
D. Discussing new concepts and practicing new skills # Tools Utensils and Equipment in Preparing Classifications of Salads According to
1 Salads and Dressings Ingredients Used Ingredients for Salads Guidelines in preparing Salads
E. Discussing new concepts and practicing new skills #2

F. Developing Mastery (Leads to Formative and

Assessment 3) Ask some questions about the lesson Ask some questions about the lesson Ask some questions about the lesson Ask some questions about the lesson

G. Finding practical applications of concepts and skills Why is it important to know the different tools, utensils and Why is it important to know the different Why is it important to know the different Why is it important to know the different guidelines
in daily living equipment in preparing sald and dressing? classifications of sald? ingredients of salad? in preparing salad?
Anything that can be served in a tiny portion can be served as an A good appetizer, whether hot or cold should be light
amuse bouche like salads, soups, and little portions of meat, fish or
H. Making generalizations and abstraction about the
vegetables with the few drops of sauce and garnish. The chefs don’t
and served in small quantities, can be made into
lesson
use a separate category of recipe for these items but just give a appetizers with fresh vegetables and salads, fruits, or
different presentation, garnish meat or even fish.
I. Evaluating Learning

J. Additional Activities for application or remediation

V. REMARKS Lesson Continuation Lesson continuation Lesson continuation Lesson continuation
VI. REFLECTION Reflect on your teaching and assess your self 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 instructiuonal supervisors can provide for you so when you meet 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 worked? 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?

Prepared : Recommending Approval: Approved:

ILEINE S. MAGAT JOEL G. CASTILLO REYNALDO S. CRISTOBAL, EdD

Teacher I Head Techer VI, SPTVE Department School Principal IV