School FORTUNATO F.

HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time September 25-29
DAY 1 DAY 2 DAY 3

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. Valu

A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitude required in maintainin
B. Performance Standards The learner tranfers learnings by: independently clean and maintain kitchen tools
A. classify the different types of Sandwiches; A. classify the different types of Sandwiches; A. identify the types of bread suite
B. differentiate the types of bread
C. Learning Competencies / Objectives Write the LC B. differentiate the types of sandwiches; and B. differentiate the types of sandwiches; and
and
code for each C. explain the characteristics of each types of C. explain the characteristics of each types of C. explain the characteristics of e
sandwiches. sandwiches. 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 wee

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 - bas

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 Econo
\

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 lear
indicate the time allotment for each step.

What are the ingrdients used in sandwich What are the ingrdients used in sandwich
A. Reviewing lesson or presenting new lesson What are the types
making? making?
Different types of Sandwiches are classified into Cold and Different types of Sandwiches are classified into Cold and
Sandwich bread is prepared spec
Hot Sandwiches. Cold Sandwiches are served with one or Hot Sandwiches. Cold Sandwiches are served with one or
preparation of the different types
B. Establishing a purpose for the lesson two slices of bread with cold fillings while Hot Sandwiches two slices of bread with cold fillings while Hot Sandwiches
produced in many varieties such
are served with hot fillings usually meat and other hot items. are served with hot fillings usually meat and other hot items.
rye, multigrain and others.
Cold Sandwiches. Cold Sandwiches.

C. Presenting examples / instances of the new lesson Show pictures of sanwiches Show pictures of sanwiches Show pictures
D. Discussing new concepts and practicing new skills #
Types of Sandwiches Types of Sandwiches Types of breads f
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
Assessment 3)
What practical lessons you learn
G. Finding practical applications of concepts and skills What practical lessons you learned from this module that you What practical lessons you learned from this module that you
can apply in selecting the type o
in daily living can apply in knowing the types of sanwiches? can apply in knowing the types of sanwiches?
preparing your s
H. Making generalizations and abstraction about the
lesson
I. Evaluating Learning Quiz Quiz Quiz

J. Additional Activities for application or remediation

V. REMARKS 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 superv

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
dditional 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.

rstanding the knowledge, skills and attitude required in maintaining kitchen tools, equipment and work premises.
nfers learnings by: independently clean and maintain kitchen tools, equipment and premises.
A. identify the types of bread suited for Sandwiches; A. identify the types of bread suited for Sandwiches;
B. differentiate the types of bread for sandwich preparation; B. differentiate the types of bread for sandwich preparation;
and and
C. explain the characteristics of each types of bread for C. explain the characteristics of each types of bread for
sandwiches. 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.

Prepare Sandwiches - Prepare Sandwich

ifferent 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.

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

ion 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.

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

Sandwich bread is prepared specifically to be used for the Sandwich bread is prepared specifically to be used for the
preparation of the different types of sandwiches. They are preparation of the different types of sandwiches. They are
produced in many varieties such as white, whole, sourdough, produced in many varieties such as white, whole, sourdough,
rye, multigrain and others. rye, multigrain and others.

Show pictures of breads Show pictures of breads

Types of breads for sanwiches Types of breads for sanwiches

Ask some questions about the lesson Ask some questions about the lesson
What practical lessons you learned from this module that you What practical lessons you learned from this module that you
can apply in selecting the type of bread that you will use in can apply in selecting the type of bread that you will use in
preparing your sandwiches? preparing your sandwiches?

Quiz Quiz

Lesson continuation
. 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.

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 25-29
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 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 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

Tools Utensils and Equipment in Preparing Classification

A. Reviewing lesson or presenting new lesson
Salads and Dressings Ing

How will you prepare salad? What are the utensils needed in preparing salad
B. Establishing a purpose for the lesson and dressing?
Do you know that salds have classification? Have you notice what ar

Ingredients for salads should b

depending upon the types of Sala
C. Presenting examples / instances of the new lesson Show somem pictures of utensils used in preparing salad and dressing Show somem pictures of utensils used in preparing salad and dressing proper combination of ingredients are

D. Discussing new concepts and practicing new skills # Tools Utensils and Equipment in Preparing Classifications of Salads According to
Ingre
1 Salads and Dressings Ingredients Used

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 qu
Assessment 3)

G. Finding practical applications of concepts and skills Why is it important to know the different tools, utensils and equipment
Why is it important to know the different classifications of sald? Why is it important to kno
in daily living in preparing sald and dressing?

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
SPTVE
Learning Area
(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 Variety of sandwiches

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.

Classifications of Salads According to

Ingredients for Salads
Ingredients Used

Have you notice what are the ingredients in preaparing salad Do you know what are the do's and donts in preaparing salad?

Ingredients varies depending upon the types of Salads to be prepared.

Ingredients for salads should be fresh and of good quality. Ingredients varies Selection of
depending upon the types of Salads to be prepared. Selection of good quality and
proper combination of ingredients are important factor to consider in preparing variety of
good quality ingredients, proper preparation and mixing techniques produces
salads. good
quality salads.

Ingredients for Salads Guidelines in preparing Salads

Ask some questions about the lesson Ask some questions about the lesson

Why is it important to know the different ingredients of salad? Why is it important to know the different guidelines in preparing salad?

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