DLL - Food-Proc TVL-12

School: Bocboc East National High School Grade Level: TVL 12-TVL
GRADES 1 to 12 Teacher: JONALYN J. MOISES Learning Area: Food (Fish) Processing NCII
DAILY LESSON LOG September 25-28, 2022
Teaching Dates 9:45-10:45
and Time: 10:45-11:45 AM Quarter: First
MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding in packaging of finished/processed food products
B. Performance Standard The learner demonstrates independently the procedures in packaging of finished/processed food products
LO2. Undertake packaging of finished/processed food products
2.1. Place cooled cured products in appropriate packaging materials.
C. Learning Competencies / Objectives 2.2. Place salted eggs in trays/boxes in accordance with specifications
2.3. Package and seal fermented /pickled products hermetically according to enterprise requirements
Code: TLE_AFFP12PK-Id-f2
(3 weeks)
II. CONTENT LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK)
III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages Kto12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND LIVELIHOOD EDUCATION FOOD (FISH) PROCESSING (Specialization)
Grade 12
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Reviewing previous lesson or presenting (5minutes) (5minutes) (5minutes) (5minutes)
the new lesson Prayer, Prayer, Greetings ,Checking Prayer, Prayer, Greetings ,Checking
Greetings ,Checking of of Attendance ,Review of Greetings ,Checking of of Attendance ,Review of
Attendance ,Review of Previous Lesson Attendance ,Review of Previous Lesson
Previous Lesson Previous Lesson
Establishing a purpose for the lesson. (15 minutes) (15 minutes) (15 minutes) (5minutes)
Motivation: Motivation: Motivation: Motivation:
Teacher asks: Teacher asks: Teacher asks students to Teacher asks;
Teacher asks if the connect the previous What are Cooled processed
What food are cured? students/learners bring lesson to the day’s lesson products?
What do you think they their assignment. and ask the students
used to cure the regarding their
products? assignment/agreement.
What about packaging of
cured products?
Presenting examples/ instances of the new (20 minutes) ( 30 minutes) (30 minutes) (20 minutes)
lesson Let the learner’s presents Teacher Present the lesson Let the learners discuss
their examples about and discuss about : Teacher present the about their answers on the
packaging cured 10.1. Salted eggs lesson. (Power Pont question.
products. Presentation)
10.2. Fermented/pickled
products
Discussing new concepts and practicing (30 minutes)

new skills #1 Discuss about:
1. Packaging of (30 minutes)
finished products: (15 minutes) (15 minutes)
Discuss about:
Teacher show (video Teacher show (video
10.1. Cured presentation) presentation)
 10.3. Cooled
products processed products
(Power Point Presentation)

Discussing new concepts and practicing
new skills #2
Developing mastery (30 minutes) ((30 minutes) Group Presentation (20 minutes Recitation)
(Lead to Formative Assessment 3) Let the learners make (30 minutes) Let the learners understand
their own Packaging label Let the students make their the information about the
for cured products. own Product Label for lesson, how well they
Salted Egg. understand it, and how they
can apply it?
Finding practical applications of concepts
and skills in daily living
Making generalizations and abstractions
about the lesson
Evaluating Learning (20 minutes) ( 20 minutes) (20 minutes)
Quiz Evaluate the Product Label Evaluate the Product (30 minutes) Quiz
by using Rubric Label by using Rubric
Additional activities for application or (5minutes) 5minutes) (5minutes) (10) minutes Checking of
remediation Agreement: Agreement: Agreement: papers
Bring the following: What is Fermented/pickled What are Cooled
Coupon bond and pencil products? processed products?
Give examples with
pictures.
V. REMARKS
As I observed, students were able to work at their own pace, this sense of ownership resulted in increased motivation levels, engagement, excitement, and
VI. REFLECTION purpose especially in performing task ,students are actively involved so they learn more.
A. No. of learners who earned 80% in

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 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 when I wish to share with other
teachers?
Prepared by:
JONALYN J. MOISES, LPT

Subject Teacher
Checked by:
ELIZABETH B. SANTONIA, MED

SHS-Focal
Approved:
EUGENE A. EUSTAQUIO, PHD

Head Teacher III
Noted:
GRACE V. MABITAZAN, EDD

Principal IV

DLL - Food-Proc TVL-12

Uploaded by

Copyright:

Available Formats

DLL - Food-Proc TVL-12

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

DLL - Food-Proc TVL-12

Uploaded by

Copyright:

Available Formats

School: Bocboc East National High School Grade Level: TVL 12-TVL

MONDAY TUESDAY WEDNESDAY THURSDAY

II. CONTENT LESSON 1: PACKAGE FINISHED/PROCESSED FOOD PRODUCTS (PK)

III. LEARNING RESOURCES

Discussing new concepts and practicing (30 minutes)

(Power Point Presentation)

A. No. of learners who earned 80% in

JONALYN J. MOISES, LPT

ELIZABETH B. SANTONIA, MED

EUGENE A. EUSTAQUIO, PHD

GRACE V. MABITAZAN, EDD

You might also like