Scribd Logo
Upload

Welcome to Scribd!

  • 356 views

    DLL-Food Fish Processing 9-Q1-W8

    Uploaded by

    IlY-MyraTorresDeJesus
    1. The document is a daily lesson log from Meycauayan National High School covering a week of lessons on food fish processing for grade 9 students. 2. Over the course of the week, the lessons covered topics like maintaining a clean and safe workplace, practicing 5S and 3Rs principles, awareness of codes like HACCP and GMP, and using personal protective equipment. 3. Each day's lesson outlined the objectives, content, learning resources, procedures, and formative assessment activities to help students understand and implement proper sampling and inspection procedures in food processing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    DLL-Food Fish Processing 9-Q1-W8

    Uploaded by

    IlY-MyraTorresDeJesus
    356 views4 pages
    1. The document is a daily lesson log from Meycauayan National High School covering a week of lessons on food fish processing for grade 9 students. 2. Over the course of the week, the lessons covered topics like maintaining a clean and safe workplace, practicing 5S and 3Rs principles, awareness of codes like HACCP and GMP, and using personal protective equipment. 3. Each day's lesson outlined the objectives, content, learning resources, procedures, and formative assessment activities to help students understand and implement proper sampling and inspection procedures in food processing.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. The document is a daily lesson log from Meycauayan National High School covering a week of lessons on food fish processing for grade 9 students. 2. Over the course of the week, the lessons covered topics like maintaining a clean and safe workplace, practicing 5S and 3Rs principles, awareness of codes like HACCP and GMP, and using personal protective equipment. 3. Each day's lesson outlined the objectives, content, learning resources, procedures, and formative assessment activities to help students understand and implement proper sampling and inspection procedures in food processing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    356 views4 pages

    DLL-Food Fish Processing 9-Q1-W8

    Uploaded by

    IlY-MyraTorresDeJesus
    1. The document is a daily lesson log from Meycauayan National High School covering a week of lessons on food fish processing for grade 9 students. 2. Over the course of the week, the lessons covered topics like maintaining a clean and safe workplace, practicing 5S and 3Rs principles, awareness of codes like HACCP and GMP, and using personal protective equipment. 3. Each day's lesson outlined the objectives, content, learning resources, procedures, and formative assessment activities to help students understand and implement proper sampling and inspection procedures in food processing.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Republic of the Philippines

    Department of Education
    Region III - Central Luzon
    SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
    MEYCAUAYAN NATIONAL HIGH SCHOOL
    Camalig, City of Meycauayan, Bulacan

    School Meycauayan National High School Grade Level 9


    DAILY LESSON Teacher Myra T. de Jesus Learning Area TLE 9-Food Fish Processing
    LOG Teaching Dates and Time October 10-14, 2022 Quarter First Quarter
    FIRST DAY SECOND DAY THIRD DAY FOURTH DAY
    I. OBJECTIVES
    A. Content Standards The learner demonstrates The learner demonstrates The learner demonstrates The learner demonstrates
    understanding of the understanding of the understanding of the understanding of the
    implementation or employment implementation or employment implementation or employment implementation or employment
    sampling procedures. sampling procedures. sampling procedures. sampling procedures.
    The learner implements The learner implements sampling The learner implements sampling The learner implements
    B. Performance Standards sampling procedures based on a procedures based on a sampling procedures based on a sampling sampling procedures based on
    sampling plan. plan. plan. a sampling plan.
    C. Learning Identify the preventive maintenance in Identify 5s and 3r principle. Define HACCP and GMP. Define PPE.
    Competencies/Objectives workplace. Discuss the importance of 5s and 3r Enumerate HACCP and GMP principles. Value the importance of PPE.
    Enumerate the person involve in principles. Show the importance of the HACCP and Make a PPE kit.
    inspection of tools and utensils. Illustrate the 5s and 3r principles. GMP.
    Value the importance of maintaining
    clean and safe workplace.
    II. CONTENT
    Awareness of Codes or Regulations such Using PPE
    Maintaining clean and safe workplace Practicing 5S and 3Rs principles
    as HACCP and GMP

    III. LEARNING RESOURCES


    A. References
    1. Teacher’s Guide Pages K-12 CG-p.6 K-12 CG-p.6 K-12 CG-p.6 K-12 CG-p.6

    Address: Camalig, City of


    Meycauayan, Bulacan
    Telephone No. (044)913-0664
    Email Address:
    meycauayannhs@gmail.com/3
    Republic of the Philippines
    Department of Education
    Region III - Central Luzon
    SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
    MEYCAUAYAN NATIONAL HIGH SCHOOL
    Camalig, City of Meycauayan, Bulacan

    2. Learner’s Materials pages Food Fish Processing Food Fish Processing Food Fish Processing Food Fish Processing
    3. Text book pages
    4. Additional Materials from CBLM Food Fish Processing p.61-64 CBLM Food Fish Processing CBLM Food Fish Processing p. 71-75 CBLM Food Fish Processing
    Learning Resources
    B. Other Learning Resources https://tinyurl.com/yc4dukac
    IV. PROCEDURES
    A. Reviewing previous lesson or Give 5 considerations in sample What is the preventive maintenance Give the 5s and 3R principles in food Define HACCP and GMP
    presenting the new lesson storage. should follow in inspection of preparation?
    workplace?
    B. Establishing a purpose for the lesson Showing pictures A Game Brainstorming Exercise of the body parts
    C. Presenting Examples /instances Why is it important to store prepare the What are the 5s principle in food safety? What is HACCP? What is PPE?
    of new lesson tools and utensils before using it?
    D. Discussing new concepts and What is the preventive maintenance in What are the 3r principle? Differentiate HACCP and GMP What are the PPE used in food
    practicing new skills #1 inspecting of tools and utensils? processing?
    E. Discussing new concepts and Who Should Carry Out the Inspection of Why is it important in food preparation? How HACCP and GMP functions in Why is it important in the preparation
    practicing new skills #2 Work Equipment? food processing? of food?
    F. Developing mastery Jumbles letters Loop a word Oral Recitation Preparation of tools used in Project
    (Leads to Formative Assessment)
    G. Finding Practical applications of Check the tools and utensils in the Acrostics Sentence Completion Oral recitation
    concepts and skills laboratory.
    H. Making generalizations and Summarize the topic The learner should answer the formative The learner should answer the formative The learner should answer the
    abstractions about the lesson questions. questions. formative questions.
    I. Evaluating Learning Oral Recitation Rubrics in acriostic Pen and paper test Let’s make a kit
    J. Additional activities for Laboratory Round Slogan HACCP Acrostic Let’s make a kit
    application or remediation
    V. REMARKS The additional activities must be The additional activities must be The additional activities must be The additional activities must be
    accomplished by the TVE learners accomplished by the TVE learners only. accomplished by the TVE learners only. accomplished by the TVE learners

    Address: Camalig, City of


    Meycauayan, Bulacan
    Telephone No. (044)913-0664
    Email Address:
    meycauayannhs@gmail.com/3
    Republic of the Philippines
    Department of Education
    Region III - Central Luzon
    SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
    MEYCAUAYAN NATIONAL HIGH SCHOOL
    Camalig, City of Meycauayan, Bulacan

    only. only.
    VI. REFLECTION
    A. No. of learners who earned 80% on
    the formative assessment
    B. No. of Learners who require
    additional activities for remediation
    C. Did the remedial lessons 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 this 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: Checked by:

    MYRA T. DE JESUS EVANGELINE F. CORAÑES


    Teacher II Head Teacher IV
    Date: ___________________

    Address: Camalig, City of


    Meycauayan, Bulacan
    Telephone No. (044)913-0664
    Email Address:
    meycauayannhs@gmail.com/3
    Republic of the Philippines
    Department of Education
    Region III - Central Luzon
    SCHOOLS DIVISION OF CITY OF MEYCAUAYAN
    MEYCAUAYAN NATIONAL HIGH SCHOOL
    Camalig, City of Meycauayan, Bulacan

    Address: Camalig, City of


    Meycauayan, Bulacan
    Telephone No. (044)913-0664
    Email Address:
    meycauayannhs@gmail.com/3

    You might also like