DLL Bread and Pastry g7 8

GRADE 1 to 12 School MAPANIQUI HIGH SCHOOL Grade Level 7
DAILY LESSON Teacher CARMELA M. DE LEON Learning Area BPP

LOG Teaching Dates and Time Quarter FIRST
SESSION 1 SESSION 2 SESSION 3 SESSION 4

OBJECTIVES To prepare tools and equipment for Identify and define basic baking terms. To prepare baking tools and To prepare baking tools and equipment
specific baking purposes. equipment based on their uses. based on their uses.
A. CONTENT STANDARD Demonstrate knowledge and skills Apply knowledge in different baking terms Prepare baking tools and equipment Prepare baking tools and equipment
in preparing tools and equipment based on their uses. based on their uses.
B. PERFORMANCE STANDARD Assess one’s ability in preparing Strengthen one’s knowledge in defining Align one’s skills in preparing baking Interpreting the result of one’s
tools and equipment for baking baking terms. tools and equipment. performance in preparing baking tools.
C. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 1. Enumerate the basic baking 1. Identify the basic baking terms 1.prepare baking tools 1.prepare baking tools
tools 2. Define each term in baking 2. explain the uses of each tool. 2. explain the uses of each tool.
2. Classify the basic baking
tools and their uses
I. CONTENT Use Tools and Bakery Equipment Definition of Terms BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
II. LEARNING RESOURCES
A. References
A. Teacher Guide Pages
B. Learner’s Materials pp. 4 5 7-9 10-12
C. Textbook Pages
D. Additional Materials from
Learning Resources Portal
B. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
A. Reviewing previous lesson or Definition of Terms Use Tools and Bakery Equipment BAKING TOOLS AND THEIR USES
presenting the new lesson
B. Establishing a purpose for the Ask thought-provoking question Ask: What baking tools do you have at Do you know the importance of Students will answer individual
lesson about the topic. home? knowing the baking terms? question.
C. Presenting examples/Instances Showing sample of tools Demonstration on the Uses of tools Cite examples of each term. Describe each baking tool.
of the new lesson
D. Discussing new concepts and Present actual tools to the Define each term clearly. Slide show of different tools and Actual presentation.
practicing new skills # 1 students. equipment.

E. Discussing new concepts and Students will be able to present Students will participate in oral recitation. Students will explain the function of Students will show and discuss the uses
practicing new skills # 2 each tool. each tool as shown on screen. of each tool.
F. Developing mastery Students will appreciate each tool Students will explain clearly the Students will answer intelligently all Students will be able to perform the
(leads to Formative Assessment 3) as presented. importance of knowing each baking term. questions. task based on the evaluation sheet.
G. Finding practical application of Comparison alley Share a sad story of an individual who Cite instances of being unable to Let the students express their thoughts
concepts and skills in daily living failed to understand the baking terms. identify the function of tools correctly. of failure to identify the function of
each tool.
H. Making generalizations and Reflect on the importance of Realize the value of knowing each term in Generalization on the uses and Generalization on the uses and
abstractions about the lesson knowing each baking tool. baking correctly. function of each tool. function of each tool.
I. Evaluating learning Self-Reflection of the students Oral Recitation based on Criteria. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
J. Additional activities for Group Activity Oral Report Individual activity. Individual Activity.
application or remediation
IV. REMARKS
V. REFLECTION
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
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 by: Noted:

CARMELA M. DE LEON MARITES D. PALACIO
Subject Teacher School Head
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12 School ANCHS Grade Level 7

DAILY LESSON LOG Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
Teaching Dates and June 27 – 30, 2017 Quarter SECOND
Time 7:30-8:30/8:30-9:30
Aug 30- SESSION 1 SESSION 2 SESSION 3 SESSION 4

Sept. 2
OBJECTIVES To identify baking equipment. To identify baking equipment. To develop skills in lighting an oven. To develop skills in lighting an oven.
D. CONTENT STANDARD Explain the uses of baking Explain the uses of baking equipment Prepare baking equipment to be Prepare baking equipment to be
equipment. ignited. ignited.
E. PERFORMANCE STANDARD Recognize one’s knowledge in Recognize one’s knowledge in identifying Inculcate in mind of the students the Inculcate in mind of the students the
identifying baking equipment. baking equipment. importance of knowing how to light an importance of knowing how to light an
oven. oven
F. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 1.Identify baking equipment. 1.Identify baking equipment. 1.prepare an igniter for oven 1.prepare baking tools
2.Explain the uses of baking equipment. 2.Explain the uses of baking equipment. 2. explain the uses of each tool. 2. explain the uses of each tool.
I. CONTENT Bakery Equipment and their Uses Bakery Equipment and their Uses BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
C. References
E. Teacher Guide Pages
F. Learner’s Materials pp. 14 14 7-9 10-12
G. Textbook Pages
H. Additional Materials from
D. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
K. Reviewing previous lesson or BAKING TOOLS AND THEIR USES Bakery Equipment and their Uses BAKERY EQUIPMENT AND THEIR USES
L. Establishing a purpose for the What baking equipment is available What baking equipment is available in Have you tried lighting an oven? Have you tried lighting an oven?
lesson in your home? your home?
M. Presenting examples/Instances Showing sample of baking Showing sample of baking equipment. Demonstrate ability on how to light an Demonstrate ability on how to light an
of the new lesson equipment. oven oven
N. Discussing new concepts and Present actual equipment to the Present actual equipment to the students. Act as facilitator in lighting an oven. Be the first to light an oven.
practicing new skills # 1 students.
O. Discussing new concepts and Students will be able to identify Students will be able to identify baking Return demonstration by the students Return demonstration by the students
practicing new skills # 2 baking equipment. equipment.. in lighting an oven. in lighting an oven.
P. Developing mastery Students will appreciate each Students will appreciate each recognize Students will performance will be Teacher will evaluate students
(leads to Formative Assessment 3) recognize each equipment as each equipment as presented. evaluated by the teacher. performance based on the evaluation
presented. sheet.
Q. Finding practical application of Let the student imagine a Bread Let the student imagine a Bread and Share a sad story about shop accident Students will share their feelings during
concepts and skills in daily living and Pastry Laboratory w/o baking Pastry Laboratory w/o baking equipment. due to inadequate skill in lighting an the lighting of an oven.
equipment. oven.
R. Making generalizations and Reflect on the importance of Reflect on the importance of knowing Realization on the importance of Realization on the importance of
abstractions about the lesson knowing each baking equipment. each baking equipment knowing how to light an oven. knowing how to light an oven.
S. Evaluating learning Realization on the uses of baking Realization on the uses of baking Rubrics on the Function of each tool. Rubrics on the Function of each tool.
equipment. equipment.
T. Additional activities for Individual Activity Oral Recitation Sharing of experiences by pair. Sharing of experiences by pair.
IV. REMARKS
V. REFLECTION
H. No. of learners who earned 80% 93 learners earned 80% in the 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation
in the evaluation evaluation
I. No. of learners who require learners who require additional activities for learners who require additional activities for learners who require additional activities for learners who require additional activities for
additional activities for remediation remediation who scored below 80% remediation who scored below 80% remediation who scored below 80% remediation who scored below 80%
J. Did the remedial lessons work? have caught up with the lesson have caught up with the lesson have caught up with the lesson have caught up with the lesson
K. No. of learners who continue to None None None None
require remediation
L. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these package and easy to follow and easy to follow package and easy to follow package and easy to follow
work?
M. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
which my principal or supervisor
can help me solve?
N. What innovation or localized
teachers?

Teaching Dates and Sept 5 - Sept 9, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30

Sept. 5-9
OBJECTIVES To find out how much students can To define terms used in mensuration and To familiarize oneself with the table of To find out how much students can
remember about the tools and calculation. weights and measures. remember about the standard weight
equipment. and measures.
G. CONTENT STANDARD Classify baking tools and Familiarize the table of weights and Prepare poster of table of weights and Apply basic mathematical operations in
equipment based on their usage. measures. measures. calculating weights and measures.
H. PERFORMANCE STANDARD Baking tools and equipment are Students are aware of the terms used in Standard table of weights and Accurate conversion/substitution of
classified. mensuration and calculation. measures are identified and applied. weights and measures are performed.
I. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 1. Classify tools based on 1. Define terms used in mensuration 1.Give the equivalent of some of the 1.Determine how much basic
their usage. and calculation. measurements. mathematical operations can be
applied.
I. CONTENT Classification of Baking Tools and Definition of Terms Used in Mensuration STANDARD TABLE OF WEIGHT AND BASIC MATHEMATICAL OPERATIONS IN
Equipment and Calculation MEASURES CALCULATING WEIGHTS AND MEASURES.
E. References
I. Teacher Guide Pages
J. Learner’s Materials pp. 16 19 21 23
K. Textbook Pages
L. Additional Materials from
F. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
U. Reviewing previous lesson or Lighting an Oven Classification of Baking Tools and DEFINITION of terms. STANDARD TABLE OF WEIGHT AND
presenting the new lesson Equipment MEASURES
V. Establishing a purpose for the What are preparatory tools? Are you familiar with the terms used in Do you know the equivalent of 1 cup Have you tried lighting an oven?
lesson mensuration and calculation? to tablespoon?
W. Presenting examples/Instances Arrange tools based on their usage. Explain the meaning of the different Discuss the standard table of weight Present new lesson based on the basic
of the new lesson measuring and weighing terms. and measures. mathematical operations.
X. Discussing new concepts and Sort tools based on their usage. Brief discussion of the subject matter. Guide the students on how to use the Confer with the students the use of
practicing new skills # 1 standard table of weight and basic mathematical operation.
measures..
Y. Discussing new concepts and Students will be able to classify Students will be able to explain the Students will look for the equivalent Students will solve basic mathematical
practicing new skills # 2 tools and equipment. meaning of each term. measurement based on the table. problems.
Z. Developing mastery Students will individual label each Students will value the importance of Students will appreciate the value of Teacher will evaluate students
(leads to Formative Assessment 3) tool according to their knowing the different terms used in using th standard table of weight and performance.
classifications. mensuration and calculation. measures.
AA. Finding practical application of Let the student use incorrect tool in Cite example of using one of the terms in Students will internalize the lesson Students will individually evaluate as to
concepts and skills in daily living baking and ask her if its possible to mensuration. learned from the session. where they failed to answer correctly.
use it for a different purpose.
BB. Making generalizations and Appreciate the value of proper Reflect on the importance of knowing Knowing the value of the table of Realization on the importance of
abstractions about the lesson classification of tools. each term in mensuration weight and measures is a must. knowing how to perform mensuration.
CC. Evaluating learning Answer Self-check 1.2 Application on each of the mensuration term. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
.
DD. Additional activities for Bring pictures of different tools and Oral Recitation Students will answer Self-check 1.1 Sharing of experiences by pair.
application or remediation paste on a short bond paper.
IV. REMARKS
V. REFLECTION
O. No. of learners who earned 80% 93 learners earned 80% in the 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation
P. No. of learners who require learners who require additional activities for learners who require additional activities for learners who require additional activities for learners who require additional activities for
Q. Did the remedial lessons work? Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
R. No. of learners who continue to None None None None
require remediation
S. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these work? package and easy to follow and easy to follow package and easy to follow package and easy to follow
T. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
U. What innovation or localized Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
teachers?

Time 7:30-8:30/8:30-9:30

Sept. 5-9
J. CONTENT STANDARD Classify baking tools and Familiarize the table of weights and Prepare poster of table of weights and Apply basic mathematical operations in
K. PERFORMANCE STANDARD Baking tools and equipment are Students are aware of the terms used in Standard table of weights and Accurate conversion/substitution of
L. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
applied.
G. References
M. Teacher Guide Pages
N. Learner’s Materials pp. 16 19 21 23
O. Textbook Pages
P. Additional Materials from
H. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
EE. Reviewing previous lesson or Lighting an Oven Classification of Baking Tools and DEFINITION of terms. STANDARD TABLE OF WEIGHT AND
FF. Establishing a purpose for the What are preparatory tools? Are you familiar with the terms used in Do you know the equivalent of 1 cup Have you tried lighting an oven?
GG. Presenting examples/Instances Arrange tools based on their usage. Explain the meaning of the different Discuss the standard table of weight Present new lesson based on the basic
of the new lesson measuring and weighing terms. and measures. mathematical operations.
HH. Discussing new concepts and Sort tools based on their usage. Brief discussion of the subject matter. Guide the students on how to use the Confer with the students the use of
practicing new skills # 1 standard table of weight and measures basic mathematical operation.
II. Discussing new concepts and Students will be able to classify Students will be able to explain the Students will look for the equivalent Students will solve basic mathematical
JJ. Developing mastery Students will individual label each Students will value the importance of Students will appreciate the value of Teacher will evaluate students
KK. Finding practical application of Let the student use incorrect tool in Cite example of using one of the terms in Students will internalize the lesson Students will individually evaluate as to
concepts and skills in daily living baking and ask her if its possible to mensuration. learned from the session. where they failed to answer correctly.
use it for a different purpose.
LL. Making generalizations and Appreciate the value of proper Reflect on the importance of knowing Knowing the value of the table of Realization on the importance of
MM.Evaluating learning Answer Self-check 1.2 Application on each of the mensuration term. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
.
NN. Additional activities for Bring pictures of different tools and Oral Recitation Students will answer Self-check 1.1 Sharing of experiences by pair.
IV. REMARKS
V. REFLECTION
V. No. of learners who earned 80% 93 learners earned 80% in the 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation
W. No. of learners who require learners who require additional activities for learners who require additional activities for learners who require additional activities for learners who require additional activities for
X. Did the remedial lessons work? Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
Y. No. of learners who continue to None None None None
require remediation
Z. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these work? package and easy to follow and easy to follow package and easy to follow. package and easy to follow.
AA. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
BB. What innovation or localized Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
teachers?
Time 7:30-8:30/8:30-9:30

Sept. 5-9
OBJECTIVES To internalize the conversion of To realize the importance of accuracy in To apply the basic principle in To apply the basic principle in
weights and measures measurement. measuring liquid and dry ingredients. measuring liquid and dry ingredients.
M. CONTENT STANDARD Use conversion table to convert Identify liquid from dry ingredients. Use appropriate tools to measure dry Use appropriate tools to measure liquid
weights and measurements. ingredients. ingredients.
N. PERFORMANCE STANDARD Conversion table is being utilized. Liquid and dry ingredients are identified. Dry ingredients are measured. Liquid ingredients are measured.
O. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 3. Utilize conversion 3. Identify liquid and dry ingredients. 1.Determine accurate measurement 1.Determine accurate measurement of
table. of dry ingredients. liquid ingredients.
I. CONTENT Conversion/substitution of Weights Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients Measuring Liquid Ingredients
and Measures Accurately Accurately Accurately
I. References
Q. Teacher Guide Pages
R. Learner’s Materials pp. 27 28 29 30
S. Textbook Pages
T. Additional Materials from
J. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
A. Reviewing previous lesson or BASIC MATHEMATICAL OPERATIONS IN Conversion/substitution of Weights and Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients
presenting the new lesson CALCULATING WEIGHTS AND Measures Accurately Accurately
MEASURES.
B. Establishing a purpose for the Do you know the purpose of Do you know the importance of measuring Can you measure dry ingredients Can you measure liquid ingredients
lesson conversion table? dry and liquid ingredients? accurately? accurately?
C. Presenting Illustrate the table of weight and Explain the importance of knowing liquid Demonstrate ability on how to Demonstrate ability on how to measure
examples/Instances of the measures. and dry ingredients. measure dry ingredients. dry ingredients.
new lesson
D. Discussing new concepts and Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
practicing new skills # 1 conversion table. identifying liquid and dry ingredients. measuring dry ingredients. measuring dry ingredients.
E. Discussing new concepts and Students will be able memorize the Students will be able to explain the Students will measure dry ingredients Students will apply teamwork in
practicing new skills # 2 conversion table. importance of knowing liquid and dry ing. by team. measuring liquid ingredients.
F. Developing mastery Each students will show to the class Students will value the importance of Students will work as a team in Students will work develop team work
(leads to Formative Assessment 3) the how to convert ®C to ®F. knowing the dry and liquid ingredients. measuring dry ingredients. in performing the task.
G. Finding practical application Let the student convert ®C to ®F. . Put together liquid ingredients in one set Students will develop positive attitude Students will become responsible in
of concepts and skills in daily and dry ingredients in another set. in measuring dry ingredients. performing task through teamwork.
living
H. Making generalizations and Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
abstractions about the lesson introduced by the teacher. liquid and dry ingredients. instruction. teacher’s instruction.
I. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
J. Additional activities for Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and note if
application or remediation ingredients. there are damages or defects.
IV. REMARKS
V. REFLECTION
CC. No. of learners who earned 80% 90 students earned 80% in the 90 students earned 80% in the evaluation 90 students earned 80% in the 90 students earned 80% in the
in the evaluation evaluation evaluation evaluation
DD. No. of learners who require 10 learners who require additional activities learners who require additional activities for learners who require additional activities for learners who require additional activities for
additional activities for remediation for remediation who scored below 80% remediation who scored below 80% remediation who scored below 80% remediation who scored below 80%
EE. Did the remedial lessons work? Yes. 10 have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
FF. No. of learners who continue to None None None None
require remediation
GG. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
HH. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
II. What innovation or localized Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
teachers?
Time 7:30-8:30/8:30-9:30

Sept. 5-9
OBJECTIVES To enumerate steps in maintaining To check condition of tools and equipment. To specify tools that needs repair. To perform basic preventive measure.
tools and equipment.
P. CONTENT STANDARD Define terms for tools and Sort tools according to condition. Specify tools according to condition. Enumerate and discuss preventive
equipment maintenance. measures.
Q. PERFORMANCE STANDARD Basic terms are defined. Good condition of tools are sorted Tools are specified. Basic preventive measures are
performed.
R. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 4. Define basic terms in 4. Identify tools that are not in good 1.Determine the usability of tools as 1.Perform preventive measures of
maintaining tools. condition. specified. maintaining tools.
I. CONTENT Maintain Tools and Equipment Check Condition of Tools and Equipment Specification of Tools Perform Basic Preventive Measure

K. References
U. Teacher Guide Pages
V. Learner’s Materials pp. 34 35 36 37
W. Textbook Pages
X. Additional Materials from
L. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
M. Reviewing previous lesson or Measuring liquid ingredients. Maintain Tools and Equipment Check Condition of Tools and Specification of Tools
presenting the new lesson Equipment
N. Establishing a purpose for the How do you maintain tools at Can you identify tools that are not in good Were you able to determine the Do you know that there are preventive
lesson home? condition?? usability of tools? measures when using tools?
A Presenting examples/Instances of Unlock difficult terms in Present example of tools that are not in Show to the class usable tools. Explain preventive measures when
the new lesson maintaining tools. good condition. using tools.
B. Discussing new concepts Students will explain the meaning Tools are being sorted according to Usable tools are specified by the Preventive measures are clearly
and practicing new skills # of each term in tool maintenance. condition. students. explained by the students.
1
C. Discussing new concepts Students will be able discuss the Students will be able to present tools that Students will specify each tool. Students will have oral report on the
and practicing new skills # importance of tool maintenance. are in good condition. preventive measures.
2
D. Developing mastery Each student will be able to give Students will value the importance of Students will arrange each tool Students will work independently in
(leads to Formative Assessment 3) meaning of each term. knowing the tools that are in good according to specifications. applying preventive measures.
condition.
E. Finding practical Let the student enumerate the Put together tools that are in good Students will be able to analyze the Students will become responsible in
application of concepts and terms in maintaining tools. condition. result of tools specification. performing task through teamwork.
skills in daily living
F. Making generalizations and Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
abstractions about the introduced by the teacher. tools. instruction. teacher’s instruction.
lesson
G. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
H. Additional activities for Individual activity. Perform group task. Bring materials for the next activity. Examine your tools at home and note if
application or remediation there are damages or defects.
IV. REMARKS
V. REFLECTION
JJ. No. of learners who earned 80% 96 out of 96 students earned 80% 96 out of 96 students earned 80% mastery in the 96 out of 96 students earned 80%
in the evaluation mastery in the evaluation. evaluation. mastery in the evaluation.
KK. No. of learners who require None None None
LL. Did the remedial lessons work? Yes. have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
MM.No. of learners who continue to None None None
require remediation
NN. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete
worked well? Why did these work? package and easy to follow. and easy to follow. package and easy to follow.
OO. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
PP. What innovation or localized Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials
materials did I use/discover materials
teachers?

Teaching Dates and Oct 4 - Oct 7, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30

Sept. 5-9
OBJECTIVES To enumerate the types of cleaning To prepare all materials for all purpose To apply preventive maintenance, To apply the basic procedure in
materials/disinfectant. cleaner. technique and procedure. cleaning the range.
S. CONTENT STANDARD Explain each type of cleaning Explain each type of cleaning Specify tools according to condition. Follow the steps in cleaning the range..
materials/disinfectant . materials/disinfectant .
T. PERFORMANCE STANDARD Types and uses of cleaning Preparing All Purpose Cleaner. Tools are specified. Basic procedures are applied.
materials/disinfectant are explained.
U. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives Enumerate and explain each type Prepare all purpose cleaner. 1.Determine the usability of tools as 1.Perform the steps in cleaning the range.
of cleaning material. specified.
I. CONTENT Types and Uses of Cleaning Preparing All Purpose Cleaner Preventive Maintenance Technique Cleaning the Range
Materials/Disinfectant and Procedure
O. References
Y. Teacher Guide Pages
Z. Learner’s Materials pp. 38 40 41
AA. Textbook Pages
BB. Additional Materials from
P. Other Learning Resource Web page Web page Web page
III. PROCEDURES
Q. Reviewing previous lesson or Maintain Tools and equipment. Types of cleaning materials Preparing All Purpose Cleaner Preventive Maintenance Technique and
presenting the new lesson Procedure
R. Establishing a purpose for the What cleaning materials do you use What cleaning materials do you use at Have you tried applying preventive Can you apply the skills in cleaning the
lesson at home? home? maintenance? range?
A.Presenting examples/Instances of Show samples of cleaning Show samples of all purpose cleaner. Explain the preventive maintenance, Demonstrate ability on how to clean
the new lesson materials. technique and procedure. the range.
I. Discussing new Students will explain the types of Students will prepare all purpose cleaner . Students will explain the preventive Preventive measures are clearly
concepts and practicing cleaning materials . maintenance, technique and procedure. explained by the students.
new skills #
1
J. Discussing new concepts Students will be able to discuss the Students will be able to discuss the Students will follow the preventive Students will have oral report on the
and practicing new skills # importance of cleaning materials. function of all purpose cleaner. maintenance, technique and procedure. preventive measures.
2
K. Developing mastery Each student will be able to Students will be able to label the all Students will apply the preventive Students will work independently in
(leads to Formative Assessment 3) enumerate the different cleaning purpose cleaner. maintenance and technique. applying preventive measures.
materials.
L. Finding practical Let the student enumerate the Let the student enumerate the different Students will be able to realize the Students will become responsible in
application of concepts and different cleaning materials. cleaning materials. value of knowing the preventive performing task through teamwork.
skills in daily living maintenance and techniques.
M. Making generalizations and Giving value to the new lesson Giving value to the new lesson introduced Inculcate in mind the value of knowing Appreciate the effect of listening to the
abstractions about the introduced by the teacher. by the teacher. preventive maintenance. teacher’s instruction.
lesson
N. Evaluating learning Answer Self-Check 2.1, page 43 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
O. Additional activities for Group Task. Group Task. Bring materials for the next activity. Examine your tools at home and note if
IV. REMARKS
V. REFLECTION
QQ. No. of learners who earned 80% 96 out of 96 students earned 80% 96 out of 96 students earned 80% mastery in 95 out of 95 students earned 80% mastery 92 out of 92 students earned 80% mastery
in the evaluation mastery in the evaluation. the evaluation. in the evaluation. in the evaluation.
RR. No. of learners who require None None None
SS. Did the remedial lessons work? Not applicable Not applicable Not applicable Not applicable
TT. No. of learners who continue to None None None None
require remediation
UU. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these work? package and easy to follow. and easy to follow. package and easy to follow. package and easy to follow.
VV. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
WW. What innovation or localized Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials Utilization of old but usable materials
teachers?

Teaching Dates and Oct 10 - Oct 14, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30
OBJECTIVES To apply the basic procedure in To store tools and equipment in designated To identify proper storage area. To identify proper storage area.
cleaning the range.. places.
V. CONTENT STANDARD Demonstrate ability on how to Explain the importance of storing tools and Arrange tools in proper storage area. Arrange tools in proper storage area.
clean the mixer . equipment .
W. PERFORMANCE STANDARD Follow the steps in cleaning the Storing tools and equipment. Tools are well-arranged in proper Tools are well-arranged in proper
range. storage. storage.
X. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives Clean the mixer. Store tools and equipment in designated 1.apply the procedure in arranging 1.apply the procedure in arranging
places. tools in proper storage. tools in proper storage.
I. CONTENT Cleaning the Mixer Store tools and Equipment Proper Storage of Tools and Proper Storage of Tools and Equipment
Equipment
S. References
CC. Teacher Guide Pages
DD. Learner’s Materials pp. 38 40 41
EE. Textbook Pages
FF. Additional Materials from
T. Other Learning Resource Web page Web page Web page
III. PROCEDURES
U. Reviewing previous lesson or Cleaning the Range. Cleaning the Mixer Store Tools and Equipment Proper Storage of Tools and Equipment
V. Establishing a purpose for the Do you have an electric mixer at Do you have storage facilities at home? Have you tried storing tools? Have you tried storing tools?
lesson home?
A.Presenting examples/Instances of Show how to clean the mixer. Show samples of storage facilities. Show to the class proper storage Show to the class proper storage
the new lesson facilities. facilities.
P. Discussing new concepts Students will apply the techniques Students will store tools and equipment . Tools are properly arrange according
and practicing new skills # in cleaning the mixer . to uses.
1
Q. Discussing new concepts Students will be able to clean the Students will be able to store tools and Students will arrange each tool.
and practicing new skills # mixer thoroughly. equipment.
2
R. Developing mastery Each student will perform the task Students will be able to label the perform Students will arrange each tool
(leads to Formative Assessment 3) based on the scoring rubrics the task as directed. according to specifications.
S. Finding practical Let the prepare the scoring rubrics. Let the student store the tools according to Students will be able to realize the
application of concepts and their specifications. importance of proper storage of tools.
T. Making generalizations and Appreciate the skills learned in Giving value to proper storage of tools and Internalize the impact of following
abstractions about the cleaning the mixer. equipment. instruction.
lesson
U. Evaluating learning Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
V. Additional activities for Group Task. Group Task. Bring materials for the next activity.
IV. REMARKS
V. REFLECTION
XX. No. of learners who earned 80% 95 out of 95 students earned 80% 96 out of 96 students earned 80% mastery in the 45 out of 45 students earned 80% 47 out of 47 students earned 80% mastery
in the evaluation mastery in the evaluation. evaluation. mastery in the evaluation. in the evaluation
YY. No. of learners who require None None None
ZZ. Did the remedial lessons work? Not applicable Not applicable Not applicable Not applicable
AAA. No. of learners who continue None None None None
to require remediation
BBB. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these work? package and easy to follow. and easy to follow. package and easy to follow. package and easy to follow.
CCC. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
DDD. What innovation or Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials Utilization of old but usable materials
localized materials did I materials
use/discover
teachers?

Teaching Dates and Oct 17- Oct 21, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30
OBJECTIVES To define OHS. To give the meaning of hazard. To give the meaning of risk. To give the meaning of risk.
A. CONTENT STANDARD Explain the meaning of OHS . Identify hazards inside the campus . Differentiate hazards from risk. Differentiate hazards from risk.
B. PERFORMANCE STANDARD Occupational Health Safety are well- Enumerate the things that cause harm. Risk and hazard are identified. Risk and hazard are identified.
explained.
Competency/Objectives Give the meaning of Occupational List down the things that cause hazards. 1.Explain the difference between 1.Explain the difference between
Health Safety. hazard and risk. hazard and risk.
I. CONTENT Practice Occupational Safety and Identify Hazards and Risks Hazard and Risks Identification and Hazard and Risks Identification and
Health Procedures Control Contro
W. References
GG. Teacher Guide Pages
HH. Learner’s Materials pp. 38 40
II. Textbook Pages
JJ. Additional Materials from
X. Other Learning Resource Web page Web page
III. PROCEDURES
1. Reviewing previous lesson or Proper Storage of Tools and Equipment Practice Occupational Safety and Health Identify risk from hazard. Identify risk from hazard.
presenting the new lesson Procedures
2. Establishing a purpose for the Are you aware of OHS? Are there things around us that you think Were you able to determine the Were you able to determine the
lesson are hazardous? difference between hazard and risk? difference between hazard and risk?
A.Presenting examples/Instances of Explain the meaning of OHS. Show samples of hazardous objects. Cite examples of risk. Cite examples of risk.
the new lesson
A. Discussing new concepts and Students will give the meaning of Students will identify hazardous objects . Risks are specified by the students. Risks are specified by the students.
practicing new skills # 1 OHS .
B. Discussing new concepts and Students will be able to discuss the Students will be able to explain the importance Students will identify risks. Students will identify risks.
practicing new skills # 2 importance of knowing the OHS. of knowing the meaning of hazard.
C. Developing mastery Each student will be able to discuss Students will be able to mention types of Students will state the difference Students will state the difference
(leads to Formative Assessment 3) the meaning of OHS. hazards. between hazard and risk. between hazard and risk.
D. Finding practical application Let the student give examples of Let the students give concrete examples of Students will be able to analyze the Students will be able to analyze the
of concepts and skills in daily OHS. hazards. result of risk identification. result of risk identification.
living
A. Making generalizations and Realization of the importance of Appreciate the value of knowing the types Internalize the impact of knowing Internalize the impact of knowing risks.
abstractions about the lesson lesson introduced by the teacher. of hazards. risks.
B. Evaluating learning Oral Recitation Answer Test LO 1, page 56 Oral Report Oral Report
C. Additional activities for Identify hazards inside the campus. Group Task. Individual Activity. Individual Activity.
IV. REMARKS
V. REFLECTION
A. No. of learners who All learners earned 80% in the All learners who earned 80% in the evaluation All learners who earned 80% in the All learners who earned 80% in the
earned 80% in the evaluation evaluation evaluation
evaluation
B. No. of learners who require None None None None
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
E. Which of my teaching strategies
work?
F. What difficulties did I encounter
can help me solve?
materials did I
use/discover which I wish
to share with other
teachers?

Teaching Dates and November 2-4, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30
OBJECTIVES To give the meaning of hazard. To read and understand the To read and understand the
instructions of the test questions instructions of the test questions
diligently. diligently.
A. CONTENT STANDARD Identify hazards inside the campus . To follow the instructions carefully. To follow the instructions carefully.
B. PERFORMANCE STANDARD Enumerate the things that cause harm. Answer the test questions Answer the test questions
courageously. courageously.
C. Learning Learners will be able to: . Learners will be able to: Learners will be able to:
Competency/Objectives List down the things that cause hazards. 1. Answer the test questions as Answer the test questions as honestly
honestly as they can as they can
I. CONTENT Holiday Identify Hazards and Risks Second Quarter Exam Day 1 Second Quarter Exam Day 2
A. References
a. Teacher Guide Pages
b. Learner’s Materials pp.
c. Textbook Pages
d. Additional Materials from
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous lesson or Practice Occupational Safety and Health
B. Establishing a purpose for the Are there things around us that you think
lesson are hazardous?
A.Presenting examples/Instances of Show samples of hazardous objects.
the new lesson
A. Discussing new concepts and Students will identify hazardous objects .
practicing new skills # 1
B. Discussing new concepts and Students will be able to explain the importance
practicing new skills # 2 of knowing the meaning of hazard.
C. Developing mastery Students will be able to mention types of
(leads to Formative Assessment 3) hazards.
D. Finding practical application of Let the students give concrete examples of
concepts and skills in daily hazards.
living
E. Making generalizations and Appreciate the value of knowing the types
abstractions about the lesson of hazards.
F. Evaluating learning Answer Test LO 1, page 56
G. Additional activities for Group Task.

IV. REMARKS
V. REFLECTION
H. No. of learners who earned
80% in the evaluation
I. No. of learners who require
J. Did the remedial lessons work?
K. No. of learners who continue to
require remediation
L. Which of my teaching strategies
worked well? Why did these work?
M. What difficulties did I encounter
can help me solve?
N. What innovation or localized
teachers?

Teaching Dates and Nov. 7-11, 2016 Quarter THIRD
Time 7:30-8:30/8:30-9:30
Nov. 7-11, 2016 SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. CONTENT STANDARD Demonstrate knowledge and skills Apply knowledge in different baking terms Prepare baking tools and equipment Prepare baking tools and equipment
B. PERFORMANCE STANDARD Assess one’s ability in preparing Strengthen one’s knowledge in defining Align one’s skills in preparing baking Interpreting the result of one’s
Competency/Objectives 3. Enumerate the basic baking 3. Identify the basic baking terms 1.prepare baking tools 1.prepare baking tools
tools 4. Define each term in baking 2. explain the uses of each tool. 2. explain the uses of each tool.
4. Classify the basic baking
A. References
e. Teacher Guide Pages
f. Learner’s Materials pp. 4 5 7-9 10-12
g. Textbook Pages
h. Additional Materials
from Learning Resources
Portal
III. PROCEDURES
A. Reviewing previous lesson or Definition of Terms Use Tools and Bakery Equipment BAKING TOOLS AND THEIR USES
B. Establishing a purpose for the Ask thought-provoking question Ask: What baking tools do you have at Do you know the importance of Students will answer individual
C. Presenting Showing sample of tools Demonstration on the Uses of tools Cite examples of each term. Describe each baking tool.
examples/Instances of the
new lesson
D. Discussing new concepts and Present actual tools to the Define each term clearly. Slide show of different tools and Actual presentation.
E. Discussing new concepts and Students will be able to present Students will participate in oral recitation. Students will explain the function of Students will show and discuss the uses
F. Developing mastery Students will appreciate each tool Students will explain clearly the Students will answer intelligently all Students will be able to perform the
G. Finding practical application Comparison alley Share a sad story of an individual who Cite instances of being unable to Let the students express their thoughts
of concepts and skills in daily failed to understand the baking terms. identify the function of tools correctly. of failure to identify the function of
living each tool.
H. Making generalizations and Reflect on the importance of Realize the value of knowing each term in Generalization on the uses and Generalization on the uses and
I. Evaluating learning Self-Reflection of the students Oral Recitation based on Criteria. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
J. Additional activities for Group Activity Oral Report Individual activity. Individual Activity.
IV. REMARKS
V. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who require
80%
C. Did the remedial
lessons work? No. of
learners who
have caught up with the
lesson
D. No. of learners who continue
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?
materials did I
to share with
other teachers?

Teaching Dates and Nov. 15-18, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30
Nov. 15-18, 2016 SESSION 1 SESSION 2 SESSION 3 SESSION 4

OBJECTIVES To identify baking equipment. To identify baking equipment. To develop skills in lighting an oven. To develop skills in lighting an oven.
Y. CONTENT STANDARD Explain the uses of baking Explain the uses of baking equipment Prepare baking equipment to be Prepare baking equipment to be
equipment. ignited. ignited.
Z. PERFORMANCE STANDARD Recognize one’s knowledge in Recognize one’s knowledge in identifying Inculcate in mind of the students the Inculcate in mind of the students the
identifying baking equipment. baking equipment. importance of knowing how to light an importance of knowing how to light an
oven. oven
AA. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 1.Identify baking equipment. 1.Identify baking equipment. 1.prepare an igniter for oven 1.prepare baking tools
2.Explain the uses of baking equipment. 2.Explain the uses of baking equipment. 2. explain the uses of each tool. 2. explain the uses of each tool.
I. CONTENT Bakery Equipment and their Uses Bakery Equipment and their Uses BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
K. References
KK. Teacher Guide Pages
LL. Learner’s Materials pp. 14 14 7-9 10-12
MM. Textbook Pages
NN. Additional Materials from
L. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
OO. Reviewing previous lesson or BAKING TOOLS AND THEIR USES Bakery Equipment and their Uses BAKERY EQUIPMENT AND THEIR USES
PP. Establishing a purpose for the What baking equipment is available What baking equipment is available in Have you tried lighting an oven? Have you tried lighting an oven?
lesson in your home? your home?
QQ. Presenting examples/Instances Showing sample of baking Showing sample of baking equipment. Demonstrate ability on how to light an Demonstrate ability on how to light an
of the new lesson equipment. oven oven
RR. Discussing new concepts and Present actual equipment to the Present actual equipment to the students. Act as facilitator in lighting an oven. Be the first to light an oven.
students.
SS. Discussing new concepts and Students will be able to identify Students will be able to identify baking Return demonstration by the students Return demonstration by the students
practicing new skills # 2 baking equipment. equipment.. in lighting an oven. in lighting an oven.
TT. Developing mastery Students will appreciate each Students will appreciate each recognize Students will performance will be Teacher will evaluate students
(leads to Formative Assessment 3) recognize each equipment as each equipment as presented. evaluated by the teacher. performance based on the evaluation
presented. sheet.
UU. Finding practical application of Let the student imagine a Bread Let the student imagine a Bread and Share a sad story about shop accident Students will share their feelings during
concepts and skills in daily living and Pastry Laboratory w/o baking Pastry Laboratory w/o baking equipment. due to inadequate skill in lighting an the lighting of an oven.
equipment. oven.
VV. Making generalizations and Reflect on the importance of Reflect on the importance of knowing Realization on the importance of Realization on the importance of
abstractions about the lesson knowing each baking equipment. each baking equipment knowing how to light an oven. knowing how to light an oven.
WW. Evaluating learning Realization on the uses of baking Realization on the uses of baking Rubrics on the Function of each tool. Rubrics on the Function of each tool.
equipment. equipment.
XX. Additional activities for Individual Activity Oral Recitation Sharing of experiences by pair. Sharing of experiences by pair.
IV. REMARKS
V. REFLECTION
EEE. No. of learners who earned 93 learners earned 80% in the 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation
80% in the evaluation evaluation
FFF. No. of learners who require learners who require additional activities for learners who require additional activities for learners who require additional activities for learners who require additional activities for
GGG. Did the remedial lessons have caught up with the lesson have caught up with the lesson have caught up with the lesson have caught up with the lesson
work? No. of learners who have
HHH. No. of learners who continue None None None None
III. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these package and easy to follow and easy to follow package and easy to follow package and easy to follow
work?
JJJ. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
KKK. What innovation or localized
teachers?

Teaching Dates and Nov. 22-25, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30

Sept. 5-9
BB. CONTENT STANDARD Classify baking tools and Familiarize the table of weights and Prepare poster of table of weights and Apply basic mathematical operations in
CC. PERFORMANCE STANDARD Baking tools and equipment are Students are aware of the terms used in Standard table of weights and Accurate conversion/substitution of
DD. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
applied.
M. References
OO. Teacher Guide Pages
PP. Learner’s Materials pp. 16 19 21 23
QQ. Textbook Pages
RR. Additional Materials from
N. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
YY. Reviewing previous lesson or Lighting an Oven Classification of Baking Tools and DEFINITION of terms. STANDARD TABLE OF WEIGHT AND
ZZ. Establishing a purpose for the What are preparatory tools? Are you familiar with the terms used in Do you know the equivalent of 1 cup Have you tried lighting an oven?
AAA. Presenting Arrange tools based on their usage. Explain the meaning of the different Discuss the standard table of weight Present new lesson based on the basic
examples/Instances of the new measuring and weighing terms. and measures. mathematical operations.
lesson
BBB. Discussing new concepts and Sort tools based on their usage. Brief discussion of the subject matter. Guide the students on how to use the Confer with the students the use of
practicing new skills # 1 standard table of weight and basic mathematical operation.
measures..
CCC. Discussing new concepts and Students will be able to classify Students will be able to explain the Students will look for the equivalent Students will solve basic mathematical
DDD. Developing mastery Students will individual label each Students will value the importance of Students will appreciate the value of Teacher will evaluate students
EEE. Finding practical application Let the student use incorrect tool in Cite example of using one of the terms in Students will internalize the lesson Students will individually evaluate as to
of concepts and skills in daily baking and ask her if its possible to mensuration. learned from the session. where they failed to answer correctly.
living use it for a different purpose.
FFF. Making generalizations and Appreciate the value of proper Reflect on the importance of knowing Knowing the value of the table of Realization on the importance of
GGG. Evaluating learning Answer Self-check 1.2 Application on each of the mensuration term. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
.
HHH. Additional activities for Bring pictures of different tools and Oral Recitation Students will answer Self-check 1.1 Sharing of experiences by pair.
IV. REMARKS
V. REFLECTION
LLL.No. of learners who earned 80% 93 learners earned 80% in the 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation 93 learners earned 80% in the evaluation
MMM. No. of learners who require learners who require additional activities for learners who require additional activities for learners who require additional activities for learners who require additional activities for
NNN. Did the remedial lessons Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
OOO. No. of learners who continue None None None None
PPP. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
QQQ. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
RRR. What innovation or Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
localized materials did I
use/discover which I wish to
share with other teachers?

Time 7:30-8:30/8:30-9:30

Sept. 5-9
EE. CONTENT STANDARD Use conversion table to convert Identify liquid from dry ingredients. Use appropriate tools to measure dry Use appropriate tools to measure liquid
FF. PERFORMANCE STANDARD Conversion table is being utilized. Liquid and dry ingredients are identified. Dry ingredients are measured. Liquid ingredients are measured.
GG. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
O. References
SS. Teacher Guide Pages
TT. Learner’s Materials pp. 27 28 29 30
UU. Textbook Pages
VV. Additional Materials from
P. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
Y. Reviewing previous lesson or BASIC MATHEMATICAL OPERATIONS IN Conversion/substitution of Weights and Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients
MEASURES.
Z. Establishing a purpose for the Do you know the purpose of Do you know the importance of measuring Can you measure dry ingredients Can you measure liquid ingredients
AA. Presenting Illustrate the table of weight and Explain the importance of knowing liquid Demonstrate ability on how to Demonstrate ability on how to measure
new lesson
BB. Discussing new concepts and Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
CC. Discussing new concepts and Students will be able memorize the Students will be able to explain the Students will measure dry ingredients Students will apply teamwork in
DD. Developing mastery Each students will show to the class Students will value the importance of Students will work as a team in Students will work develop team work
EE. Finding practical application Let the student convert ®C to ®F. . Put together liquid ingredients in one set Students will develop positive attitude Students will become responsible in
living
FF. Making generalizations and Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
GG. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
HH. Additional activities for Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and note if
IV. REMARKS
V. REFLECTION
SSS. No. of learners who earned 90 students earned 80% in the 90 students earned 80% in the evaluation 90 students earned 80% in the 90 students earned 80% in the
80% in the evaluation evaluation evaluation evaluation
TTT. No. of learners who require 10 learners who require additional activities learners who require additional activities for learners who require additional activities for learners who require additional activities for
UUU. Did the remedial lessons Yes. 10 have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
VVV. No. of learners who continue None None None None
WWW. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? Why did package and easy to follow and easy to follow package and easy to follow package and easy to follow
these work?
XXX. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
YYY. What innovation or localized Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
teachers?

Teaching Dates and Nov. 29, Dec. 1-2, 2016 Quarter SECOND
Time 7:30-8:30/8:30-9:30
Nov. 29 Nov. 30 Dec. 1 Dec. 2
HH. CONTENT STANDARD Use conversion table to convert Identify liquid from dry ingredients. Use appropriate tools to measure dry Use appropriate tools to measure liquid
II. PERFORMANCE STANDARD Conversion table is being utilized. Liquid and dry ingredients are identified. Dry ingredients are measured. Liquid ingredients are measured.
JJ. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Q. References
WW. Teacher Guide
Pages
XX. Learner’s Materials pp. 27 28 29 30
YY. Textbook Pages
ZZ. Additional Materials from
R. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
II. Reviewing previous lesson or BASIC MATHEMATICAL OPERATIONS IN Conversion/substitution of Weights and Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients
MEASURES.
JJ. Establishing a purpose for the Do you know the purpose of Do you know the importance of measuring Can you measure dry ingredients Can you measure liquid ingredients
KK. Presenting Illustrate the table of weight and Explain the importance of knowing liquid Demonstrate ability on how to Demonstrate ability on how to measure
new lesson
LL. Discussing new concepts and Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
MM.Discussing new concepts and Students will be able memorize the Students will be able to explain the Students will measure dry ingredients Students will apply teamwork in
NN. Developing mastery Each students will show to the class Students will value the importance of Students will work as a team in Students will work develop team work
OO. Finding practical application Let the student convert ®C to ®F. . Put together liquid ingredients in one set Students will develop positive attitude Students will become responsible in
living
PP. Making generalizations and Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
QQ. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
RR. Additional activities for Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and note if
IV. REMARKS
V. REFLECTION
ZZZ. No. of learners who earned 90 students earned 80% in the 90 students earned 80% in the evaluation 90 students earned 80% in the 90 students earned 80% in the
AAAA. No. of learners who require 10 learners who require additional activities learners who require additional activities for learners who require additional activities for learners who require additional activities for
BBBB. Did the remedial lessons Yes. 10 have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
CCCC. No. of learners who None None None None
continue to require remediation
DDDD. Which of my teaching Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
strategies worked well? Why did package and easy to follow and easy to follow package and easy to follow package and easy to follow
these work?
EEEE. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
FFFF. What innovation or localized Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
teachers?

Teaching Dates and Dec. 6-Dec. 9 Quarter SECOND
Time 7:30-8:30/8:30-9:30

Dec. 6 – Dec. 9
A. CONTENT STANDARD Define terms for tools and Sort tools according to condition. Specify tools according to condition. Enumerate and discuss preventive
B. PERFORMANCE STANDARD Basic terms are defined. Good condition of tools are sorted Tools are specified. Basic preventive measures are
performed.

A. References
a. Teacher Guide Pages
b. Learner’s Materials pp. 34 35 36 37
c. Textbook Pages
d. Additional Materials from
III. PROCEDURES
C. Reviewing previous lesson or Measuring liquid ingredients. Maintain Tools and Equipment Check Condition of Tools and Specification of Tools
D. Establishing a purpose for the How do you maintain tools at Can you identify tools that are not in good Were you able to determine the Do you know that there are preventive
A. Presenting examples/Instances Unlock difficult terms in Present example of tools that are not in Show to the class usable tools. Explain preventive measures when
of the new lesson maintaining tools. good condition. using tools.
A. Discussing new concepts and Students will explain the meaning Tools are being sorted according to Usable tools are specified by the Preventive measures are clearly
practicing new skills # 1 of each term in tool maintenance. condition. students. explained by the students.
B. Discussing new concepts and Students will be able discuss the Students will be able to present tools that Students will specify each tool. Students will have oral report on the
practicing new skills # 2 importance of tool maintenance. are in good condition. preventive measures.
C. Developing mastery Each student will be able to give Students will value the importance of Students will arrange each tool Students will work independently in
condition.
D. Finding practical application Let the student enumerate the Put together tools that are in good Students will be able to analyze the Students will become responsible in
of concepts and skills in daily terms in maintaining tools. condition. result of tools specification. performing task through teamwork.
living
E. Making generalizations and Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
abstractions about the lesson introduced by the teacher. tools. instruction. teacher’s instruction.
F. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
G. Additional activities for Individual activity. Perform group task. Bring materials for the next activity. Examine your tools at home and note if
IV. REMARKS
V. REFLECTION
D. No. of learners who earned 96 out of 96 students earned 80% 96 out of 96 students earned 80% mastery in the 96 out of 96 students earned 80%
80% in the evaluation mastery in the evaluation. evaluation. mastery in the evaluation.
E. No. of learners who require None None None
80%
F. Did the remedial lessons Yes. have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
work? No. of learners who
lesson
G. No. of learners who continue None None None
H. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete
worked well? Why did these package and easy to follow. and easy to follow. package and easy to follow.
work?
I. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
J. What innovation or localized Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials
materials did I materials
to share with
other teachers?

Teaching Dates and Dec 12- 16 2016 Quarter Third
Time 7:30-8:30/8:30-9:30

Dec. 12-16
OBJECTIVES To enumerate the types of To prepare all materials for all purpose To apply preventive maintenance, To apply the basic procedure in
cleaning materials/disinfectant. cleaner. technique and procedure. cleaning the range.
A. CONTENT STANDARD Explain each type of cleaning Explain each type of cleaning Specify tools according to condition. Follow the steps in cleaning the range..
B.PERFORMANCE STANDARD Types and uses of cleaning Preparing All Purpose Cleaner. Tools are specified. Basic procedures are applied.
C.Learning Competency/Objectives Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Enumerate and explain each type Prepare all purpose cleaner. 1.Determine the usability of tools as 1.Perform the steps in cleaning the range.
SS. References
B. Learner’s Materials pp. 38 40 41
C. Textbook Pages
D. Additional Materials from
E. Other Learning Resource Web page Web page Web page
III. PROCEDURES
F. Reviewing previous lesson or Maintain Tools and equipment. Types of cleaning materials Preparing All Purpose Cleaner Preventive Maintenance Technique and
G. Establishing a purpose for the What cleaning materials do you What cleaning materials do you use at Have you tried applying preventive Can you apply the skills in cleaning the
lesson use at home? home? maintenance? range?
W. Discussing new concepts and Students will explain the types of Students will prepare all purpose cleaner Students will explain the preventive Preventive measures are clearly
practicing new skills # 1 cleaning materials . . maintenance, technique and procedure. explained by the students.
X. Discussing new concepts and Students will be able to discuss Students will be able to discuss the Students will follow the preventive Students will have oral report on the
practicing new skills # 2 the importance of cleaning function of all purpose cleaner. maintenance, technique and procedure. preventive measures.
materials.
Y. Developing mastery Each student will be able to Students will be able to label the all Students will apply the preventive Students will work independently in
materials.
Z. Finding practical application Let the student enumerate the Let the student enumerate the different Students will be able to realize the Students will become responsible in
of concepts and skills in daily different cleaning materials. cleaning materials. value of knowing the preventive performing task through teamwork.
living maintenance and techniques.
AA. Making generalizations and Giving value to the new lesson Giving value to the new lesson Inculcate in mind the value of knowing Appreciate the effect of listening to the
abstractions about the lesson introduced by the teacher. introduced by the teacher. preventive maintenance. teacher’s instruction.
BB. Evaluating learning Answer Self-Check 2.1, page 43 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
CC. Additional activities for Group Task. Group Task. Bring materials for the next activity. Examine your tools at home and note if
IV. REMARKS 96 out of 96 students earned 80% 96 out of 96 students earned 80% mastery in 95 out of 95 students earned 80% mastery 92 out of 92 students earned 80% mastery
mastery in the evaluation the evaluation. in the evaluation. in the evaluation.
V. REFLECTION None None None
H. No. of learners who earned Not applicable Not applicable Not applicable Not applicable
80% in the evaluation
I. No. of learners who require None None None None
J. Did the remedial lessons work? Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
No. of learners who have package and easy to follow. package and easy to follow. package and easy to follow. package and easy to follow.
K. No. of learners who continue to Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
require remediation
L. Which of my teaching strategies Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials Utilization of old but usable materials
worked well? Why did these work? materials
M. What difficulties did I encounter 96 out of 96 students earned 80% 96 out of 96 students earned 80% mastery in 95 out of 95 students earned 80% mastery 92 out of 92 students earned 80% mastery
which my principal or supervisor mastery in the evaluation. the evaluation. in the evaluation. in the evaluation.
can help me solve?
N. What innovation or localized None None None
teachers?

Teaching Dates and January 3-6, 2017 Quarter Third
Time 7:30-8:30/8:30-9:30

OBJECTIVES To enumerate the types of To prepare all materials for all purpose To apply preventive maintenance, To apply the basic procedure in
cleaning materials/disinfectant. cleaner. technique and procedure. cleaning the range.
A. CONTENT STANDARD Explain each type of cleaning Explain each type of cleaning Specify tools according to condition. Follow the steps in cleaning the range..
B. PERFORMANCE STANDARD Types and uses of cleaning Preparing All Purpose Cleaner. Tools are specified. Basic procedures are applied.
Competency/Objectives Enumerate and explain each type Prepare all purpose cleaner. 1.Determine the usability of tools as 1.Perform the steps in cleaning the range.
H. References
I. Teacher Guide Pages
J. Learner’s Materials pp. 38 40 41
K. Textbook Pages
L. Additional Materials from
M. Other Learning Resource Web page Web page Web page
III. PROCEDURES
N. Reviewing previous lesson or Maintain Tools and equipment. Types of cleaning materials Preparing All Purpose Cleaner Preventive Maintenance Technique and
O. Establishing a purpose for the What cleaning materials do you What cleaning materials do you use at Have you tried applying preventive Can you apply the skills in cleaning the
lesson use at home? home? maintenance? range?
DD. Discussing new concepts and Students will explain the types of Students will prepare all purpose cleaner Students will explain the preventive Preventive measures are clearly
practicing new skills # 1 cleaning materials . . maintenance, technique and procedure. explained by the students.
EE. Discussing new concepts and Students will be able to discuss Students will be able to discuss the Students will follow the preventive Students will have oral report on the
practicing new skills # 2 the importance of cleaning function of all purpose cleaner. maintenance, technique and procedure. preventive measures.
materials.
FF. Developing mastery Each student will be able to Students will be able to label the all Students will apply the preventive Students will work independently in
materials.
GG. Finding practical application Let the student enumerate the Let the student enumerate the different Students will be able to realize the Students will become responsible in
of concepts and skills in daily different cleaning materials. cleaning materials. value of knowing the preventive performing task through teamwork.
living maintenance and techniques.
HH. Making generalizations and Giving value to the new lesson Giving value to the new lesson Inculcate in mind the value of knowing Appreciate the effect of listening to the
abstractions about the lesson introduced by the teacher. introduced by the teacher. preventive maintenance. teacher’s instruction.
II. Evaluating learning Answer Self-Check 2.1, page 43 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
JJ. Additional activities for Group Task. Group Task. Bring materials for the next activity. Examine your tools at home and note if
IV. REMARKS
V. REFLECTION
D. No. of learners who earned 96 out of 96 students earned 80% 96 out of 96 students earned 80% mastery in 95 out of 95 students earned 80% mastery 92 out of 92 students earned 80% mastery
80% in the evaluation mastery in the evaluation. the evaluation. in the evaluation. in the evaluation.
E. No. of learners who require None None None

F. Did the remedial lessons work? Not applicable Not applicable Not applicable Not applicable
No. of learners who
lesson
G. No. of learners who continue to None None None None
require remediation
H. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete Lecture-demonstration. Complete
worked well? Why did these work? package and easy to follow. package and easy to follow. package and easy to follow.
package and easy to follow.
I. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
J. What innovation or localized Utilization of old but usable Utilization of old but usable materials Utilization of old but usable materials Utilization of old but usable materials
teachers?

Teacher MARICEL D. ABUCEJO Learning Area BREAD AND PASTRY PRODUCTION
DAILY LESSON LOG Teaching Dates and January 16-20, 2017 Quarter Third
Time 7:30-8:30/8:30-9:30
OBJECTIVES To give the meaning of hazard. To read and understand the test To read and understand the test
questions. Questions.
A. CONTENT STANDARD Identify hazards inside the campus .
B. PERFORMANCE STANDARD Enumerate the things that cause harm.
C. Learning C Learners will be able to: Third quarter exam day 1 Third quarter exam day 2
Competency/Objectives List down the things that cause hazards.
I. CONTENT L Identify Hazards and Risks
II. LEARNING RESOURCES A
P. References
Q. Teacher Guide Pages S
R. Learner’s Materials pp.
S. Textbook Pages S
T. Additional Materials from
U. Other Learning Resource
III. PROCEDURES
V. Reviewing previous lesson or Practice Occupational Safety and Health
W. Establishing a purpose for the S Are there things around us that you think
lesson are hazardous?
A.Presenting examples/Instances of U Show samples of hazardous objects.
the new lesson
A. Discussing new concepts S Students will identify hazardous objects .
and practicing new skills #
1
B. Discussing new concepts P Students will be able to explain the importance
and practicing new skills # of knowing the meaning of hazard.
2
C. Developing mastery E Students will be able to mention types of
(leads to Formative Assessment 3) hazards.
D. Finding practical N Let the students give concrete examples of
application of concepts and hazards.
E. Making generalizations and D Appreciate the value of knowing the types
abstractions about the of hazards.
lesson
F. Evaluating learning E Answer Test LO 1, page 56
G. Additional activities for D Group Task.

IV. REMARKS
V. REFLECTION
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
require remediation
E.Which of my teaching strategies
F.What difficulties did I encounter which
my principal or supervisor can help
me
solve?
What innovation or localized To give the meaning of hazard.
teachers?
Teaching Dates and January 23 27, 2017 Quarter Third
Time 7:30-8:30/8:30-9:30
OBJECTIVES To read and understand the test To read and understand the test To prepare baking tools and To prepare baking tools and equipment
Questions. Questions. equipment based on their uses. based on their uses.
D. CONTENT STANDARD Prepare baking tools and equipment Prepare baking tools and equipment
based on their uses. based on their uses.
E. PERFORMANCE STANDARD Learners will be able to: Learners will be able to:
1.prepare baking tools 1.prepare baking tools
2. explain the uses of each tool. 2. explain the uses of each tool.
F. Learning Third quarter exam day 1 Third quarter exam day 2 Interpreting the result of one’s Interpreting the result of one’s
Competency/Objectives performance in preparing baking performance in preparing baking tools.
tools.
I. CONTENT
II. LEARNING RESOURCES Webpage Webpage

X. References
Y. Teacher Guide Pages
Z. Learner’s Materials pp.
AA. Textbook Pages
BB. Additional Materials from
CC. Other Learning Resource
III. PROCEDURES
DD. Reviewing previous lesson or BAKING TOOLS AND THEIR USES BAKING TOOLS AND THEIR USES
EE. Establishing a purpose for the

lesson
A.Presenting examples/Instances of
the new lesson
H. Discussing new concepts and
I. Discussing new concepts and
J. Developing mastery
(leads to Formative Assessment 3)
K. Finding practical application
of concepts and skills in daily
living
L. Making generalizations and
abstractions about the lesson
M. Evaluating learning
N. Additional activities for

IV. REMARKS
V. REFLECTION
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
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?
What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Teaching Dates and Jan. 31 Feb. 1÷3 2017 Quarter SECOND
Time 7:30-8:30/8:30-9:30

KK. CONTENT STANDARD Demonstrate knowledge and skills Apply knowledge in different baking terms Prepare baking tools and equipment Prepare baking tools and equipment
LL. PERFORMANCE STANDARD Assess one’s ability in preparing Strengthen one’s knowledge in defining Align one’s skills in preparing baking Interpreting the result of one’s
MM. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
Competency/Objectives 1. Enumerate the basic baking 1 Identify the basic baking terms 1.prepare baking tools 1.prepare baking tools
tools 2 Define each term in baking 2. explain the uses of each tool. 2. explain the uses of each tool.
2 Classify the basic baking
S. References
AAA. Teacher Guide
Pages
BBB. Learner’s Materials 4 5 7-9 10-12
pp.
CCC. Textbook Pages
DDD. Additional Materials
Portal
T. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
III. Reviewing previous lesson or Definition of Terms Use Tools and Bakery Equipment BAKING TOOLS AND THEIR USES
A. Establishing a purpose for the Ask thought-provoking question Ask: What baking tools do you have at Do you know the importance of Students will answer individual
B. Presenting examples/Instances Showing sample of tools Demonstration on the Uses of tools Cite examples of each term. Describe each baking tool.
of the new lesson
C. Discussing new concepts and Present actual tools to the Define each term clearly. Slide show of different tools and Actual presentation.
D. Discussing new concepts and Students will be able to present Students will participate in oral recitation. Students will explain the function of Students will show and discuss the uses
E. Developing mastery Students will appreciate each tool Students will explain clearly the Students will answer intelligently all Students will be able to perform the
F. Finding practical application Comparison alley Share a sad story of an individual who Cite instances of being unable to Let the students express their thoughts
of concepts and skills in daily failed to understand the baking terms. identify the function of tools correctly. of failure to identify the function of
living each tool.
G. Making generalizations and Reflect on the importance of Realize the value of knowing each term in Generalization on the uses and Generalization on the uses and
H. Evaluating learning Self-Reflection of the students Oral Recitation based on Criteria. Rubrics on the Function of each tool. Rubrics on the Function of each tool.
I. Additional activities for Group Activity Oral Report Individual activity. Individual Activity.
IV. REMARKS
V. REFLECTION
A. No. of learners who earned 80% 96 out of 96 students earned 80% in the 96 out of 96 students earned 80% in the 96 out of 96 students earned 80% in the 96 out of 96 students earned 80% in the
in the evaluation evaluation evaluation evaluation evaluation
B. No. of learners who require additional none none none none
activities for remediation who scored
below 80%
B. Did the remedial lessons work? Not applicable Not applicable Not applicable Not applicable
C. No. of learners who continue to none none none none
require remediation
D. Which of my teaching strategies Lecture-discussion Lecture-discussion Lecture-discussion Lecture-discussion
work?
E. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
F. What innovation or localized Utilization of indigenous materials Utilization of indigenous materials Utilization of indigenous materials Utilization of indigenous materials
teachers?
to 12 ool HS de Level
SSON LO G cher RICEL D. ABUCEJO rning Area AD AND PASTRY PRODUCTION
ching Dates and Time . 22-25, 2016 rter OND
-8:30/8:30-9:30
SION 1 SION 2 SION 3 SION 4

5-9
0BJECTIVES nd out how much students efine terms used in mensuration and calculation. amiliarize oneself with the table of nd out how much students can remember
can remember about the weights and measures. about the standard weight and measures.
A. CONTENT STANDARD sify baking tools and iliarize the table of weights and measures. are poster of table of weights and y basic mathematical operations in
equipment based on their measures. calculating weights and measures.
usage.
B. PERFORMANCE STANDARD ng tools and equipment are ents are aware of the terms used in mensuration and dard table of weights and measures rate conversion/substitution of weights
classified. calculation. are identified and applied. and measures are performed.
C. Learning Competency/Objectives ners will be able to: ners will be able to: ners will be able to: ners will be able to:
9. Classify tools 9. Define terms used in mensuration and ve the equivalent of some of the termine how much basic mathematical
based on their calculation. measurements. operations can be applied.
usage.
TENT sification of Baking Tools and nition of Terms Used in Mensuration and Calculation NDARD TABLE OF WEIGHT AND C MATHEMATICAL OPERATIONS IN
Equipment MEASURES CALCULATING WEIGHTS AND MEASURES.
ARNING RESOURCES
U. References
B.Learner’s Materials pp.
B. Textbook Pages
C. Additional Materials from Learning
Resources Portal
D. Other Learning Resource page b page b page b page
OCEDURES
A. Reviewing previous lesson or ting an Oven sification of Baking Tools and Equipment INITION of terms. NDARD TABLE OF WEIGHT AND
presenting the new lesson MEASURES
B. Establishing a purpose for the lesson t are preparatory tools? you familiar with the terms used in mensuration you know the equivalent of 1 cup e you tried lighting an oven?
and calculation? to tablespoon?
C. Presenting examples/Instances of the nge tools based on their ain the meaning of the different measuring and uss the standard table of weight ent new lesson based on the basic
new lesson usage. weighing terms. and measures. mathematical operations.
D. Discussing new concepts and tools based on their usage. f discussion of the subject matter. de the students on how to use the fer with the students the use of basic
practicing new skills # 1 standard table of weight and mathematical operation.
measures..
E. Discussing new concepts and ents will be able to classify dents will be able to explain the meaning of each dents will look for the equivalent ents will solve basic mathematical
practicing new skills # 2 tools and equipment. term. measurement based on the table. problems.
F. Developing mastery ents will individual label each dents will value the importance of knowing the dents will appreciate the value of cher will evaluate students
to Formative Assessment 3) tool according to their different terms used in mensuration and using th standard table of weight performance.
classifications. calculation. and measures.
G. Finding practical application of he student use incorrect tool example of using one of the terms in dents will internalize the lesson ents will individually evaluate as to
concepts and skills in daily living in baking and ask her if its mensuration. learned from the session. where they failed to answer correctly.
possible to use it for a
different purpose.
H. Making generalizations and reciate the value of proper ect on the importance of knowing each term in wing the value of the table of lization on the importance of knowing
abstractions about the lesson classification of tools. mensuration weight and measures is a must. how to perform mensuration.
I. Evaluating learning wer Self-check 1.2 lication on each of the mensuration term. rics on the Function of each tool. rics on the Function of each tool.
J. Additional activities for application or g pictures of different tools l Recitation dents will answer Self-check 1.1 ring of experiences by pair.
remediation and paste on a short bond
paper.
EMARKS
FLECTION
D. No. of learners who earned 80% in
the evaluation
E. No. of learners who require
F. Did the remedial lessons work? No.
of learners who have caught up
with the lesson
G. No. of learners who continue to
require remediation
H. Which of my teaching strategies
I. What difficulties did I encounter
can help me solve?
J. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?

Teaching Dates and February 14-17, 2017 Quarter FOURTH QUARTER
Time 7:30-8:30/8:30-9:30

Sept. 5-9
NN. CONTENT STANDARD Use conversion table to convert Identify liquid from dry ingredients. Use appropriate tools to measure dry Use appropriate tools to measure liquid
OO.PERFORMANCE STANDARD Conversion table is being utilized. Liquid and dry ingredients are identified. Dry ingredients are measured. Liquid ingredients are measured.
PP. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:
V. References
EEE.Teacher Guide Pages
FFF. Learner’s Materials pp. 27 28 29 30
GGG. Textbook Pages
HHH. Additional Materials
Portal
W. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
A. Reviewing previous BASIC MATHEMATICAL OPERATIONS IN Conversion/substitution of Weights and Measure Dry and Liquid Ingredients Measure Dry and Liquid Ingredients
lesson or presenting the CALCULATING WEIGHTS AND Measures Accurately Accurately
new lesson MEASURES.
B. Establishing a purpose Do you know the purpose of Do you know the importance of measuring Can you measure dry ingredients Can you measure liquid ingredients
for the lesson conversion table? dry and liquid ingredients? accurately? accurately?
C. Presenting Illustrate the table of weight and Explain the importance of knowing liquid Demonstrate ability on how to Demonstrate ability on how to measure
examples/Instances of measures. and dry ingredients. measure dry ingredients. dry ingredients.
the new lesson
D. Discussing new concepts Let the students memorize the Discussion on the importance of Show to the class the correct way of Show to the class the correct way of
and practicing new skills conversion table. identifying liquid and dry ingredients. measuring dry ingredients. measuring dry ingredients.
#1
E. Discussing new concepts Students will be able memorize the Students will be able to explain the Students will measure dry ingredients Students will apply teamwork in
and practicing new skills conversion table. importance of knowing liquid and dry ing. by team. measuring liquid ingredients.
#2
F. Developing mastery Each students will show to the class Students will value the importance of Students will work as a team in Students will work develop team work
G. Finding practical Let the student convert ®C to ®F. . Put together liquid ingredients in one set Students will develop positive attitude Students will become responsible in
application of concepts and dry ingredients in another set. in measuring dry ingredients. performing task through teamwork.
and skills in daily living
H. Making generalizations Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
and abstractions about introduced by the teacher. liquid and dry ingredients. instruction. teacher’s instruction.
the lesson
I. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
J. Additional activities for Bring pictures of liquid and dry Oral Recitation Bring measuring cups Examine your tools at home and note if
application or ingredients. there are damages or defects.
remediation
IV. REMARKS
V. REFLECTION
A No. of learners who earned 90 students earned 80% in the 90 students earned 80% in the evaluation 90 students earned 80% in the 90 students earned 80% in the
B. No. of learners who require 10 learners who require additional activities learners who require additional activities for learners who require additional activities for learners who require additional activities for
C. Did the remedial lessons work? Yes. 10 have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson Yes have caught up with the lesson
No. of learners who have caught
up with the lesson
D. No. of learners who continue None None None None
E. Which of my teaching strategies Lecture-demonstration. Complete Lecture-demonstration. Complete package Lecture-demonstration. Complete Lecture-demonstration. Complete
F. What difficulties did I encounter Lack of training facilities Lack of training facilities Lack of training facilities Lack of training facilities
can help me solve?
G. What innovation or localized Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials Utilization of recyclable materials
materials did I
to share with
other teachers?

Teaching Dates and Feb. 21-25 Quarter SECOND
Time 7:30-8:30/8:30-9:30

Dec. 6 – Dec. 9
K. CONTENT STANDARD Define terms for tools and Sort tools according to condition. Specify tools according to condition. Enumerate and discuss preventive
L. PERFORMANCE STANDARD Basic terms are defined. Good condition of tools are sorted Tools are specified. Basic preventive measures are
performed.
M. Learning Learners will be able to: Learners will be able to: Learners will be able to: Learners will be able to:

E. References
e. Teacher Guide Pages
f. Learner’s Materials pp. 34 35 36 37
g. Textbook Pages
h. Additional Materials from
F. Other Learning Resource Web page Web page Web page Web page
III. PROCEDURES
G. Reviewing previous lesson or Measuring liquid ingredients. Maintain Tools and Equipment Check Condition of Tools and Specification of Tools
H. Establishing a purpose for the How do you maintain tools at Can you identify tools that are not in good Were you able to determine the Do you know that there are preventive
B. Presenting examples/Instances Unlock difficult terms in Present example of tools that are not in Show to the class usable tools. Explain preventive measures when
of the new lesson maintaining tools. good condition. using tools.
O. Discussing new concepts and Students will explain the meaning Tools are being sorted according to Usable tools are specified by the Preventive measures are clearly
practicing new skills # 1 of each term in tool maintenance. condition. students. explained by the students.
P. Discussing new concepts and Students will be able discuss the Students will be able to present tools that Students will specify each tool. Students will have oral report on the
practicing new skills # 2 importance of tool maintenance. are in good condition. preventive measures.
Q. Developing mastery Each student will be able to give Students will value the importance of Students will arrange each tool Students will work independently in
condition.
R. Finding practical application Let the student enumerate the Put together tools that are in good Students will be able to analyze the Students will become responsible in
of concepts and skills in daily terms in maintaining tools. condition. result of tools specification. performing task through teamwork.
living
S. Making generalizations and Giving value to the new lesson Realization on the importance of knowing Internalize the impact of following Appreciate the effect of listening to the
abstractions about the lesson introduced by the teacher. tools. instruction. teacher’s instruction.
T. Evaluating learning Answer LO3, page 27 Answer Activity Sheet 3.1 Accomplish the Scoring Rubrics Accomplish the Scoring Rubrics
U. Additional activities for Individual activity. Perform group task. Bring materials for the next activity. Examine your tools at home and note if
IV. REMARKS
V. REFLECTION
N. No. of learners who 96 out of 96 students earned 80%
earned 80% in the mastery in the evaluation.
evaluation
O. No. of learners who require None
80%
P. Did the remedial lessons work? Yes. have caught up with the lesson
No. of learners who have caught
up with the lesson
Q. No. of learners who continue None
R. Which of my teaching strategies Lecture-demonstration. Complete
worked well? Why did these package and easy to follow.
work?
S. What difficulties did I encounter Lack of training facilities
can help me solve?
T. What innovation or localized Utilization of old but usable
materials did I materials
use/discover
which I wish to share with
other teachers?

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GRADE 1 to 12 School MAPANIQUI HIGH SCHOOL Grade Level 7

DAILY LESSON Teacher CARMELA M. DE LEON Learning Area BPP

SESSION 1 SESSION 2 SESSION 3 SESSION 4

practicing new skills # 1 students. equipment.

Prepared by: Noted:

GRADE 1 to 12 School ANCHS Grade Level 7

Aug 30- SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

SESSION 1 SESSION 2 SESSION 3 SESSION 4

SESSION 1 SESSION 2 SESSION 3 SESSION 4

II. LEARNING RESOURCES

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

G. Additional activities for Group Task.

GRADE 1 to 12 School ANCHS Grade Level 7

Nov. 7-11, 2016 SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

Nov. 15-18, 2016 SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

Nov. 29 Nov. 30 Dec. 1 Dec. 2

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

II. LEARNING RESOURCES

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

E. No. of learners who require None None None

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

G. Additional activities for D Group Task.

SESSION 1 SESSION 2 SESSION 3 SESSION 4

II. LEARNING RESOURCES Webpage Webpage

EE. Establishing a purpose for the

N. Additional activities for

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

SION 1 SION 2 SION 3 SION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

GRADE 1 to 12 School ANCHS Grade Level 7

SESSION 1 SESSION 2 SESSION 3 SESSION 4

II. LEARNING RESOURCES

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