GRADE 1 to 12 School Sugbongcogon NHS Grade Level 9

DAILY LESSON LOG Teacher GERAMIE M. SARAOS Learning Area TLE

Teaching Dates and Time May 6-10, 2024 Quarter 4TH GRADING

SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standard The learner demonstrate an understanding how to prepare desserts

B. Performance Standard
C. Learning Competency/Objectives
Write the LC code for each.
The learners independently prepare desserts
1. Identify the accompaniments 1. Identify the factors to 1. Store/package desserts 1. Give meaning of packaging, its
of desserts consider in plating and importance and functions
2. Value the guidelines in presenting dessert 2. Select appropriate packaging
plating dessert 2. State the techniques in materials
garnishing desserts

II. CONTENT

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
TG TLE 9 TG TLE 9 TG TLE 9 TG TLE 9
191-192 193 195-196 197-201
191-192 193 195-196 197-201
Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint Internet, Powerpoint
presentation, Manila Paper, presentation, Manila Paper, presentation. Bond Paper, presentation, Bond Paper,
Marker Marker Pencil, Color Ballpen
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.
Recall previous lesson Recall previous lesson Recall previous lesson Recall previous lesson
Activity- TAKE ME IN The student The students will be group into 5 - Activity 5 JIGSAW PUZZLE Activity -Arrange the
will guess the accompaniment of Discuss the tips in preparing and Before we proceed to our next
topic, we will be having first
words that are associated
dessert presenting desserts and sweet to types of packaging
an activity.
sauces I will group you into 5, each materials
group will be given an
envelope, inside are pieces of

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B. Establishing a purpose for the
lesson
C. Presenting examples/Instances of
the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
(leads to Formative Assessment
3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
V. REMARKS
VI. REFLECTION
paper which when connected
properly will come up with a
picture that is related to our
lesson for today.
Why do we need to By group- 1. How do you feel about the activity? Why is food packaging
know the Why is it important to 2. Why do you think I asked you important?
accompaniments of creatively present to arrange the puzzle?
3. What do you think our lesson
dessert? desserts?
for today?
Answer their activity. Present the output of the Present the output of the students. Answer their activity.
students- Why is it important to
creatively present desserts?
Discuss the Discuss the plating and Group the students into 5- Let them Discuss food packaging
accompaniment of presenting tips and share ideas about the topic given to
dessert, art of dessert techniques them
plating and guidelines in
plating dessert
Discuss the Discuss some Give time for each group to share Discuss the types of packaging
accompaniment of techniques to keep in their ideas to the class
dessert, art of dessert mind when garnishing
plating and guidelines in
plating dessert
Answer the Activity Sheet- Activity 4 Arrange the jumbled Activity 6 ANSWER ME Activity 8 Answer the Activity
Questions 1-3 letters to form words that are Sheet provided
associated to tips in presenting
desserts
Call a student to sum up the Call a student to state some Call students to state some Call students to discuss the
accompaniment of desserts and techniques in garnishing dessert sanitary practices when storing importance of packaging, types of
the guidelines in plating dessert desserts packaging
of
dessert
Additional insights about the topic Additional insights about the topic Additional insights about the topic Additional insights about the topic
Quiz Quiz Quiz Quiz
Reflect on your teaching and assess yourself 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 instructional supervisors can provide for you so when you meet them, you can ask them
relevant questions.
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A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No.of learners who continue to
acquire 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 innovation or localized
materials did I use or discover
which I wish to share with other
teachers?

Prepared By: Checked by:

GERAMIE M. SARAOS CONIE M. JAGAPE

Teacher I Subject Coordinator

BELEN ZAPORTIZA
Principal I

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Noted:

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