School FORTUNATO F.

HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time (September 18-22)
s
DAY 1

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. Valuin
guide.

A. Content Standards The learners is able to familiarize themselves with the parts and function
B. Performance Standards The learner is able to perform the steps on how to attach and de-attach the different peripherals of the computer in

1. Identify the external front and back parts of the system unit 1.enumerate the steps
C. Learning Competencies / Objectives Write 2. determine the function of each part of the system unit
the LC code for each 3. perform the steps on how to attach and de-attach the different peripherals of the computer at the back of the
2. amiliarize themselv
system unit 3. utilize the different w
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

II. CONTENT Attaching and De-attaching Peripheral Devices

III. LEARNING RESOURCES White board marker, white board and computer
A. References
1. Teacher's Guide pages Teacher’s Manual Pp: 19-23
2. Learner's Material pages CBLM Pp: 39-40
3. Textbook pages Pp: 39-40
4. Additional Materials from Learning
Resource (LR) portal
B. Other Learning Resources Website /internet
IV. PROCEDURES

A. Reviewing lesson or presenting new lesson Basic Hardware Troubleshooting Techniques

To determine the back and front parts of the system unit To familiarize themselv
B. Establishing a purpose for the lesson
To perform the attaching and de-attaching of peripherals at the back of the system unit To util
C. Presenting examples / instances of the new Show them the different parts of the system unit Students will be a
lesson Demonstrate to them how to attach and de-attach the peripherals at the back of the system unit. Demonstrate
D. Discussing new concepts and practicing What are the other ph
What are the things that they need to remember in attaching and de-attaching the peripherals of the computer?.
new skills # 1
E. Discussing new concepts and practicing Ask the students the
Ask the students what are the other peripherals that can be attach in the system unit
new skills #2
F. Developing Mastery (Leads to Formative
Familiarizing the different peripherals of the computer App
and Assessment 3)
G. Finding practical applications of concepts
Attaching and De-attaching the Computers’ Peripherals
and skills in daily living
H. Making generalizations and abstraction
Ask the students to evaluate their capabilities in attaching and de-attaching the computers’ peripherals Ask the stude
about the lesson
I. Evaluating Learning Quiz about the Parts of the System Unit Q
J. Additional Activities for application or
Additional peripherals that will be attach to their system unit Familiarizing the physic
remediation
V. REMARKS
VI. 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 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:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Teacher VI, SPTVE Department
ORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL Grade Level 7
SPTVE
Ms. Ileine S. Magat Learning Area
(Exploratory)
(September 18-22) Quarter 1ST
DAY 2
xercises 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.

s able to familiarize themselves with the parts and function of the computer
h and de-attach the different peripherals of the computer including the proper way of turning on and off the computer

1.enumerate the steps on how to turn on and off the computer

2. amiliarize themselves with the different ways on how to shut down the computer.
3. utilize the different ways on how to shut down the computer
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.

Turning On and Shutting down the computer

White board marker, white board and computer

Teacher’s Manual Pp:24

CBLM Pp: 41
Pp: 42

Website /internet

Attaching and De-attaching Peripheral Devices

To familiarize themselves with the different ways on how to turn on and shut down the computer
To utilize the different ways on how to shut down the computer
Students will be ask to give their ideas on how to turn on and shut down the computer
Demonstrate different ways on how to turn on and shut down the computer.
What are the other physical feature that can be seen in an operating system that can be use in
shutting down the computer?
Ask the students the differences of the other commands that can be seen whenever they are
shutting down the computer.

Apply the different ways on how to shut down the computer

Turning On and Shutting down the computer

Ask the students what is the easiest way for them to shut down their computer.

Quiz on how to Turn On and Shut Down the computer

Familiarizing the physical feature of the updated operating system in shutting down the computer

Approved:

REYNALDO S. CRISTOBAL, EdD

School Principal IV
 School FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time September 18-22
DAY 1 DAY 2

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 strat

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

1. Enumerate how to achieve a passing grades in SPTVE 8 Food Technology

1. Identify the chemicals to be u
C. Learning Competencies / Objectives Write the LC 2. Familiarized themselves with the rules and Know how much the learners know about food kitchen tools and equipment.
regulation in the kitchen laboratory,
code for each 3. Perform the rules and regulations religiously inside the kitchen laboratory. technology 8 by giving them pre-test. Prepare cleaning agents in acco
instruction.

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 tackl

II. CONTENT Prepare Sandwiches - Prepare Mise en Pla

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

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 1 TVL Home Economics LM 1 of 2 TVL Home Ec
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 w
indicate the time allotment for each step.

What are the tools, utensils and equipment used in What are the ingrd
A. Reviewing lesson or presenting new lesson What are the purpose of packaging materials? preparing sandwiches? m

B. Establishing a purpose for the lesson Ask stdents "How do you prepare sandwich?" What are the usuall filling of sandwich have you tried? What are the differen

Show different spreads and ingredients in

C. Presenting examples / instances of the new lesson Show different
sandwich making
D. Discussing new concepts and practicing new skills # What are the tools, utensils and equipment used What are the ingrdients used in sandwich
What are the ty
1 in preparing sandwiches? making?
E. Discussing new concepts and practicing new skills #2
F. Developing Mastery (Leads to Formative and
Ask some questions about the lesson Ask some questions about the lesson Ask some questi
Assessment 3)
What practical lessons you learned from this module What practical lessons y
G. Finding practical applications of concepts and skills
How will u apply the lesson in your daily life? that you can apply in the preparation of tools, utensils that you
in daily living and equipment in preparing sandwiches? selecting quality ingredie
H. Making generalizations and abstraction about the
lesson
I. Evaluating Learning Quiz Quiz

J. Additional Activities for application or remediation

V. REMARKS Lesson Continuation Lesson continuation Lesson
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 instructiuo

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

Teacher I Head Techer VI, SPTVE Department
 Grade Level 8
SPTVE
Learning Area
(Food Technology)
Quarter 1ST
DAY 3 DAY 4
ons, 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.

ding the knowledge, skills and attitude required in maintaining kitchen tools, equipment and work premises.
learnings by: independently clean and maintain kitchen tools, equipment and premises.

1. Identify the chemicals to be utelize in cleaning and snaitizing Clean nd sanitize kitchen tools in accordance with
kitchen tools and equipment. 2.
Prepare cleaning agents in accordance with manufacturer's prescribed standards.
instruction.

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.

Prepare Sandwiches - Prepare Mise en Place

. 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.

TVL Home Economics LM 1 of 2 TVL Home Economics LM 1 of 2

ning 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.

What are the ingrdients used in sandwich What are the ingrdients used in sandwich
making? making?

What are the different sandwiches that you eat? What are the different sandwiches that you eat?

Show different types of sandwihes Show different types of sandwihes

What are the types of sandwiches? What are the types of sandwiches?

Ask some questions about the lesson Ask some questions about the lesson
What practical lessons you learned from this module What practical lessons you learned from this module
that you can apply in that you can apply in
selecting quality ingredients in preparing sandwiches? selecting quality ingredients in preparing sandwiches?

Quiz Quiz

Lesson continuation Lesson continuation

ut 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.

REYNALDO S. CRISTOBAL, EdD

School Principal IV
 School FORTUNATO F. HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time September 18-22
DAY 1 DAY 2

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 objectiv

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

A. classify the different kinds of ingredients; A. identify ingredients according to th

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 ac
code for each tools utensils and equipment in preparing Appetizers C. give the importance of using the rig
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 tw

II. CONTENT Prepare Apetizers - Prepare Mise en Place

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 materia

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 le

A. Reviewing lesson or presenting new lesson Proper storage for salads and dressing Identify tools utensils and equipment in preparing Appetizers Classific

The nutritional value of th

To make preparing and cooking simple,you should be ableto recognize and Appetizers are finger foods that are usually served before or between meals, and are
B. Establishing a purpose for the lesson also called hors d'oeuvres, antipasti, or starters, ranging from the very simple to the very ingredients used in a specifi
prepare all the required tools and equipment, as well as all the ingredients. complex, depending on the occasion and time spent making them.
body require

Salads are perishable goods, so proper storage is necessary to keep them Aperitifs may be served at dinners, banquets, and the like before each meal. This is Nutrients are important compounds fo
C. Presenting examples / instances of the new lesson fresh and to avoid spoilage especially for salads with cream dressings.
particularly popular at weddings as it takes time for wedding parties and guests to arrive the building blocks for repair and dev
at a reception after the wedding has taken place. chemical processes. Proteins: meat,

D. Discussing new concepts and practicing new skills #

1
Identify tools utensils and equipment in preparing Appetizers Classification of Appetizers Identifying ingredients

E. Discussing new concepts and practicing new skills #2 History of Appetizer

F. Developing Mastery (Leads to Formative and What have you learned from our discussion? Why do you think it Why do you think it is imp
Assessment 3)
Identify tools and utensils in preparing appetizer
is important for us to study about preparing Appetizers? eac

G. Finding practical applications of concepts and skills What practical lessons you learned from this module that you can Do you think it is really important to have Appetizer before What do you think are the
in daily living apply in identifying tools and utensils in preparing appetizers? eating? prepari

Anything that can be served in a tiny

H. Making generalizations and abstraction about the salads, soups, and little portions of m
lesson and garnish. The chefs don’t use a se
give a different presentation, garnish

I. Evaluating Learning

J. Additional Activities for application or remediation

V. REMARKS Lesson Continuation Lesson continuation Less
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 ca

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:

ILEINE S. MAGAT JOEL G. CASTILLO

Teacher I Head Techer VI, SPTVE Department
 Grade Level 10

Learning Area SPTVE (Cookery)

Quarter 1ST
DAY 3 DAY 4
essons, 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.

nding the knowledge, skills and attitude required in maintaining kitchen tools, equipment and work premises.
learnings by: independently clean and maintain kitchen tools, equipment and premises.

A. identify ingredients according to the given recipe; A. identify the hot and cold appetizers;
B. classify the different ingredients according to the nutritional value; and B. differentiate hot and cold appetizers; and
C. give the importance of using the right ingredients in preparing appetizer. C. give examples of hot and cold appetizers.

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.

Prepare Apetizers - Prepare Mise en Place

ays. 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.

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.

Classification of Appetizers Identifying ingredients according to the given recipe.

The nutritional value of the appetizers can be found in various Appetizers are foods that, through their attractive appearance, fragrance or appealing
ingredients used in a specific recipe. There are 6 basic nutrients the flavor, stimulate appetite. It is a small piece or portion of highly seasoned food, usually
body requires for proper functioning. served to induce and stimulate one's appetite prior to a meal.

Nutrients are important compounds for life and health in foods, providing us with energy,
the building blocks for repair and development, and the substances required to regulate
Hors d’oeuvres are often served preceding a meal; they are served as
chemical processes. Proteins: meat, dairy, legumes, nuts, seafood and eggs the food at cocktail parties involving alcoholic beverages.

Identifying ingredients according to the given recipe. Hot and Cold Appetizers

Why do you think it is important to know the nutritive value in

What is the difference between the hot and cold Appetizers?
each ingredients?

What do you think are the things that you need to consider in If you’re going to choose between the two appetizers which do
preparing an Appetizer? you prefer?

Anything that can be served in a tiny portion can be served as an amuse bouche like A good appetizer, whether hot or cold should be light and served in
salads, soups, and little portions of meat, fish or vegetables with the few drops of sauce
and garnish. The chefs don’t use a separate category of recipe for these items but just small quantities, can be made into appetizers with fresh vegetables
give a different presentation, garnish and salads, fruits, or meat or even fish.

Lesson continuation Lesson continuation

ut 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.

Approved:

REYNALDO S. CRISTOBAL, EdD

School Principal IV