School FORTUNATO F.

HALILI NATIONAL AGRICULTURAL SCHOOL

DAILY LESSON LOG Teacher Ms. Ileine S. Magat

Teaching Dates and Time November 20-24
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 strateg

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

A. identify the guidelines in presenting variety of Sandwiches; A. identify the guidelines in presenting variety of Sandwiches; A. identify the guidelines in pr
C. Learning Competencies / Objectives Write the LC B. describe the ways of presenting Cold and Hot Sandwiches; B. describe the ways of presenting Cold and Hot Sandwiches; B. describe the ways of prese
code for each and and and
C. determine the importance of creative sandwich presentation. C. determine the importance of creative sandwich presentation. C. determine the importance
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

II. CONTENT Prepare Appetizers - Present Variety of Salad and Sala

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 pa

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 pp.150-152 TVL Home Economics LM 1 of 2 pp.150-152 TVL Home Econom
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,

A. Reviewing lesson or presenting new lesson

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
OPENING DAY OF INTRAMURALS INTRAMURAL DAY 1 INTRAM
F. Developing Mastery (Leads to Formative and
Assessment 3)
G. Finding practical applications of concepts and skills
in daily living
H. Making generalizations and abstraction about the
lesson
I. Evaluating Learning

J. Additional Activities for application or remediation

V. REMARKS
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 instructiuona

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 2nd
DAY 3 DAY 4
sons, 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 the guidelines in presenting variety of Sandwiches; A. identify the guidelines in presenting variety of Sandwiches;
B. describe the ways of presenting Cold and Hot Sandwiches; B. describe the ways of presenting Cold and Hot Sandwiches;
and and
C. determine the importance of creative sandwich presentation. C. determine the importance of creative sandwich presentation.
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.

repare Appetizers - Present Variety of Salad and Salad Dressing

. 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 pp.150-152 TVL Home Economics LM 1 of 2 pp.150-152

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.

INTRAMURAL DAY 2 INTRAMURAL DAY 3

out 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 November 20-24
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 objectives supp

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

A. identify the guidelines in presenting variety of salads and dressings; A. identify the guidelines in presenting variety of salads and dressings; A. identify the emulsions of salads an
C. Learning Competencies / Objectives Write the LC
B. describe the ways of presenting salads and dressings; and B. describe the ways of presenting salads and dressings; and B. describe the ways of presenting sa
code for each C. give the importance of knowing the different ingredients of salad dressing C. give the importance of knowing the different types of salad dressing C. give the importance of knowing th

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 Appetizers - Present Variety of Salad and Salad Dress
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. Han

A. References
1. Teacher's Guide pages
2. Learner's Material pages TVL Home Economics LM 1 of 2 pp.106 TVL Home Economics LM 1 of 2 pp.107 TVL Home Econo
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, qu

A. Reviewing lesson or presenting new lesson

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 OPENING DAY OF INTRAMURALS INTRAMURAL DAY 1 INTRAMU
F. Developing Mastery (Leads to Formative and
Assessment 3)

G. Finding practical applications of concepts and skills

in daily living

H. Making generalizations and abstraction about the

lesson

I. Evaluating Learning

J. Additional Activities for application or remediation

V. REMARKS
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

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 2nd
DAY 3 DAY 4
ional 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.

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

A. identify the emulsions of salads and dressings; A. identify the standard recipe of salads and dressings;
B. describe the ways of presenting salads and dressings; and B. describe the ways of presenting salads and dressings; and
C. give the importance of knowing the emulsions of salad dressing C. give the importance of knowing the standard recipe of salad dressing

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 Appetizers - Present Variety of Salad and Salad Dressing

rent 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 pp.108 TVL Home Economics LM 1 of 2 pp.109

tudents 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.

INTRAMURAL DAY 2 INTRAMURAL DAY 3

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.

Approved:

REYNALDO S. CRISTOBAL, EdD

School Principal IV