School MAPANIQUI HIGH SCHOOL
GRADE 1 to 12
DAILY LESSON
LOG
OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
A. References
A. Teacher Guide Pages
B. Learner’s Materials pp.
C. Textbook Pages
D. Additional Materials from
Learning Resources Portal
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/Instances
of the new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
Grade Level 7
Teacher CARMELA M. DE LEON
Learning Area BPP
Teaching Dates and Time
SESSION 1
To prepare tools and equipment for
specific baking purposes.
Demonstrate knowledge and skills
in preparing tools and equipment
Assess one’s ability in preparing
tools and equipment for baking
Learners will be able to:
1. Enumerate the basic baking
tools
2. Classify the basic baking
tools and their uses
Use Tools and Bakery Equipment
Quarter FIRST
SESSION 2
Identify and define basic baking terms.
Strengthen one’s knowledge in defining
baking terms.
Learners will be able to:
1. Identify the basic baking terms
2. Define each term in baking
SESSION 3
To prepare baking tools and
equipment based on their uses.
Prepare baking tools and equipment
based on their uses.
Align one’s skills in preparing baking
tools and equipment.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
SESSION 4
To prepare baking tools and equipment
based on their uses.
Prepare baking tools and equipment
based on their uses.
Interpreting the result of one’s
performance in preparing baking tools.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
Definition of Terms
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
Apply knowledge in different baking terms
4
Web page
5
7-9
10-12
Web page
Web page
Web page
Definition of Terms
Use Tools and Bakery Equipment
BAKING TOOLS AND THEIR USES
Ask thought-provoking question
about the topic.
Showing sample of tools
Ask: What baking tools do you have at
home?
Demonstration on the Uses of tools
Do you know the importance of
knowing the baking terms?
Cite examples of each term.
Students will answer individual
question.
Describe each baking tool.
Present actual tools to the
students.
Students will be able to present
each tool.
Define each term clearly.
Slide show of different tools and
equipment.
Students will explain the function of
each tool as shown on screen.
Actual presentation.
Students will participate in oral recitation.
Students will show and discuss the uses
of each tool.
F. Developing mastery
(leads to Formative Assessment 3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
Students will appreciate each tool
as presented.
Comparison alley
Students will explain clearly the
importance of knowing each baking term.
Share a sad story of an individual who
failed to understand the baking terms.
Students will answer intelligently all
questions.
Cite instances of being unable to
identify the function of tools correctly.
Reflect on the importance of
knowing each baking tool.
Self-Reflection of the students
Group Activity
Realize the value of knowing each term in
baking correctly.
Oral Recitation based on Criteria.
Oral Report
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual activity.
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:
CARMELA M. DE LEON
Subject Teacher
Noted:
MARITES D. PALACIO
School Head
Students will be able to perform the
task based on the evaluation sheet.
Let the students express their thoughts
of failure to identify the function of
each tool.
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual Activity.
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
Aug 30Sept. 2
OBJECTIVES
D. CONTENT STANDARD
E. PERFORMANCE STANDARD
F.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
C. References
E. Teacher Guide Pages
F. Learner’s Materials pp.
G. Textbook Pages
H. Additional Materials from
Learning Resources Portal
D. Other Learning Resource
III. PROCEDURES
K. Reviewing previous lesson or
presenting the new lesson
L. Establishing a purpose for the
lesson
M. Presenting examples/Instances
of the new lesson
N. Discussing new concepts and
practicing new skills # 1
ANCHS
MARICEL D. ABUCEJO
June 27 – 30, 2017
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
To identify baking equipment.
Explain the uses of baking
equipment.
Recognize one’s knowledge in
identifying baking equipment.
To identify baking equipment.
Explain the uses of baking equipment
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
Recognize one’s knowledge in identifying
baking equipment.
14
Web page
What baking equipment is available
in your home?
Showing sample of baking
equipment.
Present actual equipment to the
students.
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light an
oven.
Learners will be able to:
1.prepare an igniter for oven
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
14
SESSION 4
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light an
oven
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
7-9
10-12
Web page
Web page
Web page
BAKING TOOLS AND THEIR USES
Bakery Equipment and their Uses
BAKERY EQUIPMENT AND THEIR USES
What baking equipment is available in
your home?
Showing sample of baking equipment.
Have you tried lighting an oven?
Have you tried lighting an oven?
Demonstrate ability on how to light an
oven
Act as facilitator in lighting an oven.
Demonstrate ability on how to light an
oven
Be the first to light an oven.
Present actual equipment to the students.
O. Discussing new concepts and
practicing new skills # 2
P. Developing mastery
(leads to Formative Assessment 3)
Q. Finding practical application of
concepts and skills in daily living
R. Making generalizations and
abstractions about the lesson
S. Evaluating learning
T. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
H. No. of learners who earned 80%
in the evaluation
I. No. of learners who require
additional activities for remediation
who scored below 80%
J.
K.
L.
M.
N.
Did the remedial lessons work?
No. of learners who have
caught up with the lesson
No. of learners who continue to
require remediation
Which of my teaching strategies
worked well? Why did these
work?
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?
Students will be able to identify
baking equipment.
Students will appreciate each
recognize each equipment as
presented.
Let the student imagine a Bread
and Pastry Laboratory w/o baking
equipment.
Reflect on the importance of
knowing each baking equipment.
Realization on the uses of baking
equipment.
Individual Activity
Students will be able to identify baking
equipment..
Students will appreciate each recognize
each equipment as presented.
Return demonstration by the students
in lighting an oven.
Students will performance will be
evaluated by the teacher.
Let the student imagine a Bread and
Pastry Laboratory w/o baking equipment.
Share a sad story about shop accident
due to inadequate skill in lighting an
oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
93 learners earned 80% in the
evaluation
Reflect on the importance of knowing
each baking equipment
Realization on the uses of baking
equipment.
Oral Recitation
Return demonstration by the students
in lighting an oven.
Teacher will evaluate students
performance based on the evaluation
sheet.
Students will share their feelings during
the lighting of an oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
Sharing of experiences by pair.
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete package
and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Sept 5 - Sept 9, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
To find out how much students can
remember about the standard weight
and measures.
Apply basic mathematical operations in
calculating weights and measures.
Accurate conversion/substitution of
weights and measures are performed.
Learners will be able to:
1.Determine how much basic
mathematical operations can be
applied.
Sept. 5-9
OBJECTIVES
G. CONTENT STANDARD
H. PERFORMANCE STANDARD
I.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
E. References
I. Teacher Guide Pages
J. Learner’s Materials pp.
K. Textbook Pages
L. Additional Materials from
Learning Resources Portal
F. Other Learning Resource
III. PROCEDURES
U. Reviewing previous lesson or
presenting the new lesson
V. Establishing a purpose for the
lesson
W. Presenting examples/Instances
of the new lesson
To find out how much students can
remember about the tools and
equipment.
Classify baking tools and
equipment based on their usage.
Baking tools and equipment are
classified.
Learners will be able to:
1. Classify tools based on
their usage.
To define terms used in mensuration and
calculation.
To familiarize oneself with the table of
weights and measures.
Familiarize the table of weights and
measures.
Students are aware of the terms used in
mensuration and calculation.
Learners will be able to:
1. Define terms used in mensuration
and calculation.
Prepare poster of table of weights and
measures.
Standard table of weights and
measures are identified and applied.
Learners will be able to:
1.Give the equivalent of some of the
measurements.
Classification of Baking Tools and
Equipment
Definition of Terms Used in Mensuration
and Calculation
STANDARD TABLE OF WEIGHT AND
MEASURES
16
19
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES.
21
23
Web page
Web page
Web page
Web page
Lighting an Oven
Classification of Baking Tools and
Equipment
Are you familiar with the terms used in
mensuration and calculation?
Explain the meaning of the different
measuring and weighing terms.
DEFINITION of terms.
STANDARD TABLE OF WEIGHT AND
MEASURES
Have you tried lighting an oven?
What are preparatory tools?
Arrange tools based on their usage.
Do you know the equivalent of 1 cup
to tablespoon?
Discuss the standard table of weight
and measures.
Present new lesson based on the basic
mathematical operations.
Guide the students on how to use the
standard table of weight and
measures..
Students will look for the equivalent
measurement based on the table.
Students will appreciate the value of
using th standard table of weight and
measures.
Students will internalize the lesson
learned from the session.
Confer with the students the use of
basic mathematical operation.
Application on each of the mensuration term.
Knowing the value of the table of
weight and measures is a must.
Rubrics on the Function of each tool.
Realization on the importance of
knowing how to perform mensuration.
Rubrics on the Function of each tool.
Oral Recitation
Students will answer Self-check 1.1
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
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
No. of learners who have
caught up with the lesson
R. No. of learners who continue to
require remediation
S. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
X. Discussing new concepts and
practicing new skills # 1
Sort tools based on their usage.
Brief discussion of the subject matter.
Y. Discussing new concepts and
practicing new skills # 2
Z. Developing mastery
Students will be able to classify
tools and equipment.
Students will individual label each
tool according to their
classifications.
Let the student use incorrect tool in
baking and ask her if its possible to
use it for a different purpose.
Appreciate the value of proper
classification of tools.
Answer Self-check 1.2
.
Bring pictures of different tools and
paste on a short bond paper.
Students will be able to explain the
meaning of each term.
Students will value the importance of
knowing the different terms used in
mensuration and calculation.
Cite example of using one of the terms in
mensuration.
(leads to Formative Assessment 3)
AA. Finding practical application of
concepts and skills in daily living
BB. Making generalizations and
abstractions about the lesson
CC. Evaluating learning
DD. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
O. No. of learners who earned 80%
in the evaluation
P. No. of learners who require
additional activities for remediation
who scored below 80%
worked well? Why did these work?
T. What difficulties did I encounter
Reflect on the importance of knowing
each term in mensuration
Students will solve basic mathematical
problems.
Teacher will evaluate students
performance.
Students will individually evaluate as to
where they failed to answer correctly.
which my principal or supervisor
can help me solve?
U. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Sept 13 - Sept 15, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
To find out how much students can
remember about the standard weight
and measures.
Apply basic mathematical operations in
calculating weights and measures.
Accurate conversion/substitution of
weights and measures are performed.
Learners will be able to:
1.Determine how much basic
mathematical operations can be
applied.
Sept. 5-9
OBJECTIVES
J.
CONTENT STANDARD
K. PERFORMANCE STANDARD
L.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
G. References
M. Teacher Guide Pages
N. Learner’s Materials pp.
O. Textbook Pages
P. Additional Materials from
Learning Resources Portal
H. Other Learning Resource
III. PROCEDURES
EE. Reviewing previous lesson or
presenting the new lesson
FF. Establishing a purpose for the
lesson
GG. Presenting examples/Instances
of the new lesson
HH. Discussing new concepts and
To find out how much students can
remember about the tools and
equipment.
Classify baking tools and
equipment based on their usage.
Baking tools and equipment are
classified.
Learners will be able to:
2. Classify tools based on
their usage.
To define terms used in mensuration and
calculation.
To familiarize oneself with the table of
weights and measures.
Familiarize the table of weights and
measures.
Students are aware of the terms used in
mensuration and calculation.
Learners will be able to:
2. Define terms used in mensuration
and calculation.
Prepare poster of table of weights and
measures.
Standard table of weights and
measures are identified and applied.
Learners will be able to:
1.Give the equivalent of some of the
measurements.
Classification of Baking Tools and
Equipment
Definition of Terms Used in Mensuration
and Calculation
STANDARD TABLE OF WEIGHT AND
MEASURES
16
19
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES.
21
23
Web page
Web page
Web page
Web page
Lighting an Oven
Classification of Baking Tools and
Equipment
Are you familiar with the terms used in
mensuration and calculation?
Explain the meaning of the different
measuring and weighing terms.
Brief discussion of the subject matter.
DEFINITION of terms.
STANDARD TABLE OF WEIGHT AND
MEASURES
Have you tried lighting an oven?
What are preparatory tools?
Arrange tools based on their usage.
Sort tools based on their usage.
Do you know the equivalent of 1 cup
to tablespoon?
Discuss the standard table of weight
and measures.
Guide the students on how to use the
Present new lesson based on the basic
mathematical operations.
Confer with the students the use of
practicing new skills # 1
II. Discussing new concepts and
practicing new skills # 2
JJ. Developing mastery
standard table of weight and measures
basic mathematical operation.
Students will solve basic mathematical
problems.
Teacher will evaluate students
performance.
Students will be able to classify
tools and equipment.
Students will individual label each
tool according to their
classifications.
Let the student use incorrect tool in
baking and ask her if its possible to
use it for a different purpose.
Appreciate the value of proper
classification of tools.
Answer Self-check 1.2
.
Bring pictures of different tools and
paste on a short bond paper.
Students will be able to explain the
meaning of each term.
Students will value the importance of
knowing the different terms used in
mensuration and calculation.
Cite example of using one of the terms in
mensuration.
Students will look for the equivalent
measurement based on the table.
Students will appreciate the value of
using th standard table of weight and
measures.
Students will internalize the lesson
learned from the session.
Reflect on the importance of knowing
each term in mensuration
Application on each of the mensuration term.
Knowing the value of the table of
weight and measures is a must.
Rubrics on the Function of each tool.
Realization on the importance of
knowing how to perform mensuration.
Rubrics on the Function of each tool.
Oral Recitation
Students will answer Self-check 1.1
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
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
No. of learners who have
caught up with the lesson
Y. No. of learners who continue to
require remediation
Z. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
(leads to Formative Assessment 3)
KK. Finding practical application of
concepts and skills in daily living
LL. Making generalizations and
abstractions about the lesson
MM.Evaluating learning
NN. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
V. No. of learners who earned 80%
in the evaluation
W. No. of learners who require
additional activities for remediation
who scored below 80%
worked well? Why did these work?
AA. What difficulties did I encounter
Students will individually evaluate as to
where they failed to answer correctly.
which my principal or supervisor
can help me solve?
BB. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Sept 19 - Sept 23, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
Sept. 5-9
OBJECTIVES
M. CONTENT STANDARD
N. PERFORMANCE STANDARD
O. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
I. References
Q. Teacher Guide Pages
R. Learner’s Materials pp.
S. Textbook Pages
T. Additional Materials from
Learning Resources Portal
J. Other Learning Resource
III. PROCEDURES
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
Conversion table is being utilized.
Learners will be able to:
3. Utilize conversion
table.
Conversion/substitution of Weights
and Measures
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
Liquid and dry ingredients are identified.
Learners will be able to:
3. Identify liquid and dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
27
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
28
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure liquid
ingredients.
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement of
liquid ingredients.
Measuring Liquid Ingredients
Accurately
29
30
Web page
Web page
Web page
Web page
A. Reviewing previous lesson or
presenting the new lesson
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND
MEASURES.
Conversion/substitution of Weights and
Measures
Measure Dry and Liquid Ingredients
Accurately
Measure Dry and Liquid Ingredients
Accurately
B. Establishing a purpose for the
lesson
C. Presenting
examples/Instances of the
new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
Do you know the purpose of
conversion table?
Illustrate the table of weight and
measures.
Do you know the importance of measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
and dry ingredients.
Can you measure dry ingredients
accurately?
Demonstrate ability on how to
measure dry ingredients.
Can you measure liquid ingredients
accurately?
Demonstrate ability on how to measure
dry ingredients.
Let the students memorize the
conversion table.
Students will be able memorize the
conversion table.
Discussion on the importance of
identifying liquid and dry ingredients.
Students will be able to explain the
importance of knowing liquid and dry ing.
Show to the class the correct way of
measuring dry ingredients.
Students will measure dry ingredients
by team.
Show to the class the correct way of
measuring dry ingredients.
Students will apply teamwork in
measuring liquid ingredients.
F. Developing mastery
Each students will show to the class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Students will work as a team in
measuring dry ingredients.
Students will develop positive attitude
in measuring dry ingredients.
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Realization on the importance of knowing
liquid and dry ingredients.
Answer Activity Sheet 3.1
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
Bring pictures of liquid and dry
ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if
there are damages or defects.
90 students earned 80% in the
evaluation
10 learners who require additional activities
90 students earned 80% in the evaluation
90 students earned 80% in the
evaluation
90 students earned 80% in the
evaluation
for remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
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
No. of learners who have
caught up with the lesson
FF. No. of learners who continue to
require remediation
GG. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
(leads to Formative Assessment 3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
CC. No. of learners who earned 80%
in the evaluation
DD. No. of learners who require
additional activities for remediation
who scored below 80%
worked well? Why did these work?
HH. What difficulties did I encounter
which my principal or supervisor
can help me solve?
II. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Sept 26 - Sept 30, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
Sept. 5-9
OBJECTIVES
P. CONTENT STANDARD
Q. PERFORMANCE STANDARD
R.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
K. References
U. Teacher Guide Pages
V. Learner’s Materials pp.
W. Textbook Pages
X. Additional Materials from
Learning Resources Portal
L. Other Learning Resource
III. PROCEDURES
M. Reviewing previous lesson or
presenting the new lesson
N. Establishing a purpose for the
lesson
A Presenting examples/Instances of
the new lesson
B. Discussing new concepts
and practicing new skills #
To enumerate steps in maintaining
tools and equipment.
Define terms for tools and
equipment maintenance.
Basic terms are defined.
To check condition of tools and equipment.
To specify tools that needs repair.
To perform basic preventive measure.
Sort tools according to condition.
Specify tools according to condition.
Good condition of tools are sorted
Tools are specified.
Learners will be able to:
4. Define basic terms in
maintaining tools.
Maintain Tools and Equipment
Learners will be able to:
4. Identify tools that are not in good
condition.
Check Condition of Tools and Equipment
Learners will be able to:
1.Determine the usability of tools as
specified.
Specification of Tools
Enumerate and discuss preventive
measures.
Basic preventive measures are
performed.
Learners will be able to:
1.Perform preventive measures of
34
35
maintaining tools.
Perform Basic Preventive Measure
36
37
Web page
Web page
Web page
Web page
Measuring liquid ingredients.
Maintain Tools and Equipment
Check Condition of Tools and
Equipment
Specification of Tools
How do you maintain tools at
home?
Unlock difficult terms in
maintaining tools.
Students will explain the meaning
of each term in tool maintenance.
Can you identify tools that are not in good
condition??
Present example of tools that are not in
good condition.
Tools are being sorted according to
condition.
Were you able to determine the
usability of tools?
Show to the class usable tools.
Do you know that there are preventive
measures when using tools?
Explain preventive measures when
using tools.
Preventive measures are clearly
explained by the students.
Usable tools are specified by the
students.
1
C. Discussing new concepts
and practicing new skills #
2
Students will be able discuss the
importance of tool maintenance.
Students will be able to present tools that
are in good condition.
Students will specify each tool.
Students will have oral report on the
preventive measures.
D. Developing mastery
(leads to Formative Assessment 3)
Each student will be able to give
meaning of each term.
Students will arrange each tool
according to specifications.
Students will work independently in
applying preventive measures.
E. Finding practical
application of concepts and
skills in daily living
F. Making generalizations and
abstractions about the
lesson
G. Evaluating learning
Let the student enumerate the
terms in maintaining tools.
Students will value the importance of
knowing the tools that are in good
condition.
Put together tools that are in good
condition.
Students will be able to analyze the
result of tools specification.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Realization on the importance of knowing
tools.
Internalize the impact of following
instruction.
Appreciate the effect of listening to the
teacher’s instruction.
Answer LO3, page 27
Answer Activity Sheet 3.1
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Individual activity.
Perform group task.
Bring materials for the next activity.
Examine your tools at home and note if
there are damages or defects.
96 out of 96 students earned 80%
mastery in the evaluation.
None
96 out of 96 students earned 80% mastery in the
evaluation.
None
96 out of 96 students earned 80%
mastery in the evaluation.
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
No. of learners who have
caught up with the lesson
MM.No. of learners who continue to
require remediation
NN. Which of my teaching strategies
None
None
None
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Utilization of old but usable
materials
Utilization of old but usable materials
Utilization of old but usable materials
H. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
JJ. No. of learners who earned 80%
in the evaluation
KK. No. of learners who require
additional activities for remediation
who scored below 80%
worked well? Why did these work?
OO. What difficulties did I encounter
which my principal or supervisor
can help me solve?
PP. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Oct 4 - Oct 7, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
Sept. 5-9
OBJECTIVES
S. CONTENT STANDARD
To enumerate the types of cleaning
materials/disinfectant.
Explain each type of cleaning
materials/disinfectant .
T. PERFORMANCE STANDARD
Types and uses of cleaning
materials/disinfectant are explained.
U. Learning
Competency/Objectives
Learners will be able to:
Enumerate and explain each type
of cleaning material.
Types and Uses of Cleaning
Materials/Disinfectant
I. CONTENT
II. LEARNING RESOURCES
O. References
Y. Teacher Guide Pages
Z. Learner’s Materials pp.
AA. Textbook Pages
BB. Additional Materials from
Learning Resources Portal
P. Other Learning Resource
III. PROCEDURES
Q. Reviewing previous lesson or
presenting the new lesson
R. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
I. Discussing new concepts
and practicing new skills #
To prepare all materials for all purpose
cleaner.
Explain each type of cleaning
materials/disinfectant .
Preparing All Purpose Cleaner.
To apply preventive maintenance,
technique and procedure.
Specify tools according to condition.
To apply the basic procedure in
cleaning the range.
Follow the steps in cleaning the range..
Tools are specified.
Basic procedures are applied.
Learners will be able to:
Prepare all purpose cleaner.
Learners will be able to:
1.Determine the usability of tools as
specified.
Preventive Maintenance Technique
and Procedure
Learners will be able to:
1.Perform the steps in cleaning the range.
Preparing All Purpose Cleaner
38
Cleaning the Range
40
Web page
41
Web page
Web page
Preventive Maintenance Technique and
Procedure
Can you apply the skills in cleaning the
range?
Demonstrate ability on how to clean
the range.
Preventive measures are clearly
explained by the students.
Maintain Tools and equipment.
Types of cleaning materials
Preparing All Purpose Cleaner
What cleaning materials do you use
at home?
Show samples of cleaning
materials.
Students will explain the types of
cleaning materials .
What cleaning materials do you use at
home?
Show samples of all purpose cleaner.
Have you tried applying preventive
maintenance?
Explain the preventive maintenance,
technique and procedure.
Students will prepare all purpose cleaner .
Students will explain the preventive
maintenance, technique and procedure.
1
J. Discussing new concepts
and practicing new skills #
2
Students will be able to discuss the
importance of cleaning materials.
Students will be able to discuss the
function of all purpose cleaner.
Students will follow the preventive
maintenance, technique and procedure.
Students will have oral report on the
preventive measures.
Each student will be able to
enumerate the different cleaning
materials.
Let the student enumerate the
different cleaning materials.
Students will be able to label the all
purpose cleaner.
Students will apply the preventive
maintenance and technique.
Students will work independently in
applying preventive measures.
Let the student enumerate the different
cleaning materials.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Giving value to the new lesson introduced
by the teacher.
Students will be able to realize the
value of knowing the preventive
maintenance and techniques.
Inculcate in mind the value of knowing
preventive maintenance.
Answer Self-Check 2.1, page 43
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Group Task.
Group Task.
Bring materials for the next activity.
Examine your tools at home and note if
there are damages or defects.
96 out of 96 students earned 80%
mastery in the evaluation.
None
96 out of 96 students earned 80% mastery in
the evaluation.
None
95 out of 95 students earned 80% mastery
in the evaluation.
None
92 out of 92 students earned 80% mastery
in the evaluation.
SS. Did the remedial lessons work?
Not applicable
Not applicable
Not applicable
Not applicable
No. of learners who have
caught up with the lesson
TT. No. of learners who continue to
require remediation
UU. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Utilization of old but usable
materials
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
K. Developing mastery
(leads to Formative Assessment 3)
L. Finding practical
application of concepts and
skills in daily living
M. Making generalizations and
abstractions about the
lesson
N. Evaluating learning
O. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
QQ. No. of learners who earned 80%
in the evaluation
RR. No. of learners who require
Appreciate the effect of listening to the
teacher’s instruction.
additional activities for remediation
who scored below 80%
worked well? Why did these work?
VV. What difficulties did I encounter
which my principal or supervisor
can help me solve?
WW. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Oct 10 - Oct 14, 2016
7:30-8:30/8:30-9:30
SESSION 1
OBJECTIVES
V. CONTENT STANDARD
W. PERFORMANCE STANDARD
X.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
S. References
CC. Teacher Guide Pages
DD. Learner’s Materials pp.
EE. Textbook Pages
FF. Additional Materials from
Learning Resources Portal
T. Other Learning Resource
III. PROCEDURES
U. Reviewing previous lesson or
presenting the new lesson
V. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
To apply the basic procedure in
cleaning the range..
Demonstrate ability on how to
clean the mixer .
Follow the steps in cleaning the
range.
Learners will be able to:
Clean the mixer.
Cleaning the Mixer
Grade Level
Learning Area
Quarter
SESSION 2
To store tools and equipment in designated
places.
Explain the importance of storing tools and
equipment .
Storing tools and equipment.
Learners will be able to:
Store tools and equipment in designated
places.
Store tools and Equipment
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
To identify proper storage area.
To identify proper storage area.
Arrange tools in proper storage area.
Arrange tools in proper storage area.
Tools are well-arranged in proper
storage.
Learners will be able to:
1.apply the procedure in arranging
tools in proper storage.
Proper Storage of Tools and
Equipment
Tools are well-arranged in proper
storage.
Learners will be able to:
1.apply the procedure in arranging
tools in proper storage.
Proper Storage of Tools and Equipment
38
40
Web page
41
Web page
Web page
Cleaning the Range.
Cleaning the Mixer
Store Tools and Equipment
Proper Storage of Tools and Equipment
Do you have an electric mixer at
home?
Show how to clean the mixer.
Do you have storage facilities at home?
Have you tried storing tools?
Have you tried storing tools?
Show samples of storage facilities.
Show to the class proper storage
facilities.
Show to the class proper storage
facilities.
P. Discussing new concepts
and practicing new skills #
1
Q. Discussing new concepts
and practicing new skills #
2
Students will apply the techniques
in cleaning the mixer .
Students will store tools and equipment .
Tools are properly arrange according
to uses.
Students will be able to clean the
mixer thoroughly.
Students will be able to store tools and
equipment.
Students will arrange each tool.
R. Developing mastery
(leads to Formative Assessment 3)
Each student will perform the task
based on the scoring rubrics
Let the prepare the scoring rubrics.
Students will be able to label the perform
the task as directed.
Let the student store the tools according to
their specifications.
Students will arrange each tool
according to specifications.
Appreciate the skills learned in
cleaning the mixer.
Giving value to proper storage of tools and
equipment.
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Group Task.
Group Task.
Bring materials for the next activity.
95 out of 95 students earned 80%
mastery in the evaluation.
None
96 out of 96 students earned 80% mastery in the
evaluation.
None
45 out of 45 students earned 80%
mastery in the evaluation.
None
47 out of 47 students earned 80% mastery
in the evaluation
ZZ. Did the remedial lessons work?
Not applicable
Not applicable
Not applicable
Not applicable
No. of learners who have
caught up with the lesson
AAA. No. of learners who continue
to require remediation
BBB. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Utilization of old but usable
materials
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
S. Finding practical
application of concepts and
skills in daily living
T. Making generalizations and
abstractions about the
lesson
U. Evaluating learning
V. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
XX. No. of learners who earned 80%
in the evaluation
YY. No. of learners who require
Students will be able to realize the
importance of proper storage of tools.
additional activities for remediation
who scored below 80%
worked well? Why did these work?
CCC. What difficulties did I encounter
which my principal or supervisor
can help me solve?
DDD. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Oct 17- Oct 21, 2016
7:30-8:30/8:30-9:30
SESSION 1
OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
W. References
GG. Teacher Guide Pages
HH. Learner’s Materials pp.
II. Textbook Pages
JJ. Additional Materials from
Learning Resources Portal
X. Other Learning Resource
III. PROCEDURES
1. Reviewing previous lesson or
presenting the new lesson
2. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
A. Discussing new concepts and
To define OHS.
Explain the meaning of OHS .
Occupational Health Safety are wellexplained.
Learners will be able to:
Give the meaning of Occupational
Health Safety.
Practice Occupational Safety and
Health Procedures
Grade Level
Learning Area
Quarter
SESSION 2
SESSION 3
SESSION 4
To give the meaning of hazard.
Identify hazards inside the campus .
Enumerate the things that cause harm.
To give the meaning of risk.
Differentiate hazards from risk.
Risk and hazard are identified.
To give the meaning of risk.
Differentiate hazards from risk.
Risk and hazard are identified.
Learners will be able to:
List down the things that cause hazards.
Learners will be able to:
1.Explain the difference between
hazard and risk.
Hazard and Risks Identification and
Control
Learners will be able to:
1.Explain the difference between
hazard and risk.
Hazard and Risks Identification and
Contro
Identify Hazards and Risks
38
40
Web page
Proper Storage of Tools and Equipment
7
BREAD AND PASTRY PRODUCTION
SECOND
Web page
Identify risk from hazard.
Identify risk from hazard.
Explain the meaning of OHS.
Practice Occupational Safety and Health
Procedures
Are there things around us that you think
are hazardous?
Show samples of hazardous objects.
Were you able to determine the
difference between hazard and risk?
Cite examples of risk.
Were you able to determine the
difference between hazard and risk?
Cite examples of risk.
Students will give the meaning of
Students will identify hazardous objects .
Risks are specified by the students.
Risks are specified by the students.
Are you aware of OHS?
practicing new skills # 1
B. Discussing new concepts and
practicing new skills # 2
C. Developing mastery
(leads to Formative Assessment 3)
D. Finding practical application
of concepts and skills in daily
living
A. Making generalizations and
abstractions about the lesson
B. Evaluating learning
C. Additional activities for
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?
OHS .
Students will be able to discuss the
importance of knowing the OHS.
Each student will be able to discuss
the meaning of OHS.
Let the student give examples of
OHS.
Students will be able to explain the importance
of knowing the meaning of hazard.
Students will identify risks.
Students will identify risks.
Students will be able to mention types of
hazards.
Let the students give concrete examples of
hazards.
Students will state the difference
between hazard and risk.
Students will be able to analyze the
result of risk identification.
Students will state the difference
between hazard and risk.
Students will be able to analyze the
result of risk identification.
Realization of the importance of
lesson introduced by the teacher.
Oral Recitation
Appreciate the value of knowing the types
of hazards.
Answer Test LO 1, page 56
Internalize the impact of knowing
risks.
Oral Report
Internalize the impact of knowing risks.
Identify hazards inside the campus.
Group Task.
Individual Activity.
Individual Activity.
All learners earned 80% in the
evaluation
None
All learners who earned 80% in the evaluation
All learners who earned 80% in the
evaluation
None
All learners who earned 80% in the
evaluation
None
None
Oral Report
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
SESSION 1
OBJECTIVES
ANCHS
MARICEL D. ABUCEJO
November 2-4, 2016
7:30-8:30/8:30-9:30
Grade Level
Learning Area
Quarter
SESSION 2
To give the meaning of hazard.
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
Identify hazards inside the campus .
Enumerate the things that cause harm.
C.
Learners will be able to:
List down the things that cause hazards.
Learning
Competency/Objectives
I. CONTENT
Holiday
Identify Hazards and Risks
II. LEARNING RESOURCES
A. References
a. Teacher Guide Pages
b. Learner’s Materials pp.
c. Textbook Pages
d. Additional Materials from
Learning Resources Portal
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
Practice Occupational Safety and Health
Procedures
Are there things around us that you think
are hazardous?
Show samples of hazardous objects.
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
To read and understand the
instructions of the test questions
diligently.
To follow the instructions carefully.
Answer the test questions
courageously.
. Learners will be able to:
1. Answer the test questions as
honestly as they can
Second Quarter Exam Day 1
SESSION 4
To read and understand the
instructions of the test questions
diligently.
To follow the instructions carefully.
Answer the test questions
courageously.
Learners will be able to:
Answer the test questions as honestly
as they can
Second Quarter Exam Day 2
A. Discussing new concepts and
practicing new skills # 1
B. Discussing new concepts and
practicing new skills # 2
Students will identify hazardous objects .
C. Developing mastery
(leads to Formative Assessment 3)
Students will be able to mention types of
hazards.
Let the students give concrete examples of
hazards.
D. Finding practical application of
concepts and skills in daily
living
E. Making generalizations and
abstractions about the lesson
F. Evaluating learning
G. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
H. No. of learners who earned
80% in the evaluation
I. No. of learners who require
additional activities for remediation
who scored below 80%
Did the remedial lessons work?
No. of learners who have
caught up with the lesson
K. No. of learners who continue to
require remediation
L. Which of my teaching strategies
J.
worked well? Why did these work?
M. What difficulties did I encounter
which my principal or supervisor
can help me solve?
N. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Students will be able to explain the importance
of knowing the meaning of hazard.
Appreciate the value of knowing the types
of hazards.
Answer Test LO 1, page 56
Group Task.
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
Nov. 7-11, 2016
OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
A. References
e. Teacher Guide Pages
f. Learner’s Materials pp.
g. Textbook Pages
h. Additional Materials
from Learning Resources
Portal
B. Other Learning Resource
III. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Nov. 7-11, 2016
7:30-8:30/8:30-9:30
SESSION 1
To prepare tools and equipment for
specific baking purposes.
Demonstrate knowledge and skills
in preparing tools and equipment
Assess one’s ability in preparing
tools and equipment for baking
Learners will be able to:
3. Enumerate the basic baking
tools
4. Classify the basic baking
tools and their uses
Use Tools and Bakery Equipment
SESSION 2
Identify and define basic baking terms.
Ask thought-provoking question
about the topic.
Showing sample of tools
7
BREAD AND PASTRY PRODUCTION
THIRD
Strengthen one’s knowledge in defining
baking terms.
Learners will be able to:
3. Identify the basic baking terms
4. Define each term in baking
SESSION 3
To prepare baking tools and
equipment based on their uses.
Prepare baking tools and equipment
based on their uses.
Align one’s skills in preparing baking
tools and equipment.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
SESSION 4
To prepare baking tools and equipment
based on their uses.
Prepare baking tools and equipment
based on their uses.
Interpreting the result of one’s
performance in preparing baking tools.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
Definition of Terms
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
Apply knowledge in different baking terms
4
Web page
Grade Level
Learning Area
Quarter
5
7-9
10-12
Web page
Web page
Web page
Definition of Terms
Use Tools and Bakery Equipment
BAKING TOOLS AND THEIR USES
Ask: What baking tools do you have at
home?
Demonstration on the Uses of tools
Do you know the importance of
knowing the baking terms?
Cite examples of each term.
Students will answer individual
question.
Describe each baking tool.
examples/Instances of the
new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
(leads to Formative Assessment 3)
G. Finding practical application
of concepts and skills in daily
living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
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
D.
E.
F.
G.
work? No. of learners who
have caught up with the
lesson
No. of learners who continue
to require remediation
Which of my teaching
strategies worked well? Why
did these work?
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?
Present actual tools to the
students.
Students will be able to present
each tool.
Students will appreciate each tool
as presented.
Comparison alley
Define each term clearly.
Students will explain clearly the
importance of knowing each baking term.
Share a sad story of an individual who
failed to understand the baking terms.
Slide show of different tools and
equipment.
Students will explain the function of
each tool as shown on screen.
Students will answer intelligently all
questions.
Cite instances of being unable to
identify the function of tools correctly.
Reflect on the importance of
knowing each baking tool.
Self-Reflection of the students
Group Activity
Realize the value of knowing each term in
baking correctly.
Oral Recitation based on Criteria.
Oral Report
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual activity.
Students will participate in oral recitation.
Actual presentation.
Students will show and discuss the uses
of each tool.
Students will be able to perform the
task based on the evaluation sheet.
Let the students express their thoughts
of failure to identify the function of
each tool.
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual Activity.
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
Nov. 15-18, 2016
OBJECTIVES
Y. CONTENT STANDARD
Z. PERFORMANCE STANDARD
AA. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
K. References
KK. Teacher Guide Pages
LL. Learner’s Materials pp.
MM.
Textbook Pages
NN. Additional Materials from
Learning Resources Portal
L. Other Learning Resource
III. PROCEDURES
OO. Reviewing previous lesson or
presenting the new lesson
PP. Establishing a purpose for the
lesson
QQ. Presenting examples/Instances
of the new lesson
RR. Discussing new concepts and
practicing new skills # 1
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Nov. 15-18, 2016
7:30-8:30/8:30-9:30
Grade Level
Learning Area
Quarter
SESSION 1
To identify baking equipment.
Explain the uses of baking
equipment.
Recognize one’s knowledge in
identifying baking equipment.
SESSION 2
To identify baking equipment.
Explain the uses of baking equipment
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
Learners will be able to:
1.Identify baking equipment.
2.Explain the uses of baking equipment.
Bakery Equipment and their Uses
Recognize one’s knowledge in identifying
baking equipment.
14
Web page
What baking equipment is available
in your home?
Showing sample of baking
equipment.
Present actual equipment to the
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light an
oven.
Learners will be able to:
1.prepare an igniter for oven
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
14
SESSION 4
To develop skills in lighting an oven.
Prepare baking equipment to be
ignited.
Inculcate in mind of the students the
importance of knowing how to light an
oven
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
BAKING TOOLS AND THEIR USES
7-9
10-12
Web page
Web page
Web page
BAKING TOOLS AND THEIR USES
Bakery Equipment and their Uses
BAKERY EQUIPMENT AND THEIR USES
What baking equipment is available in
your home?
Showing sample of baking equipment.
Have you tried lighting an oven?
Have you tried lighting an oven?
Demonstrate ability on how to light an
oven
Act as facilitator in lighting an oven.
Demonstrate ability on how to light an
oven
Be the first to light an oven.
Present actual equipment to the students.
SS. Discussing new concepts and
practicing new skills # 2
TT. Developing mastery
(leads to Formative Assessment 3)
UU. Finding practical application of
concepts and skills in daily living
VV. Making generalizations and
abstractions about the lesson
WW. Evaluating learning
XX. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
EEE. No. of learners who earned
80% in the evaluation
FFF. No. of learners who require
additional activities for remediation
who scored below 80%
GGG. Did the remedial lessons
work? No. of learners who have
caught up with the lesson
HHH. No. of learners who continue
to require remediation
III. Which of my teaching strategies
worked well? Why did these
work?
JJJ. What difficulties did I encounter
which my principal or supervisor
can help me solve?
KKK. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
students.
Students will be able to identify
baking equipment.
Students will appreciate each
recognize each equipment as
presented.
Let the student imagine a Bread
and Pastry Laboratory w/o baking
equipment.
Reflect on the importance of
knowing each baking equipment.
Realization on the uses of baking
equipment.
Individual Activity
Students will be able to identify baking
equipment..
Students will appreciate each recognize
each equipment as presented.
Return demonstration by the students
in lighting an oven.
Students will performance will be
evaluated by the teacher.
Let the student imagine a Bread and
Pastry Laboratory w/o baking equipment.
Share a sad story about shop accident
due to inadequate skill in lighting an
oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Reflect on the importance of knowing
each baking equipment
Realization on the uses of baking
equipment.
Oral Recitation
Return demonstration by the students
in lighting an oven.
Teacher will evaluate students
performance based on the evaluation
sheet.
Students will share their feelings during
the lighting of an oven.
Realization on the importance of
knowing how to light an oven.
Rubrics on the Function of each tool.
Sharing of experiences by pair.
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete package
and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Nov. 22-25, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
To find out how much students can
remember about the standard weight
and measures.
Apply basic mathematical operations in
calculating weights and measures.
Accurate conversion/substitution of
weights and measures are performed.
Learners will be able to:
1.Determine how much basic
mathematical operations can be
applied.
Sept. 5-9
OBJECTIVES
BB. CONTENT STANDARD
CC. PERFORMANCE STANDARD
DD. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
M. References
OO. Teacher Guide Pages
PP. Learner’s Materials pp.
QQ. Textbook Pages
RR. Additional Materials from
Learning Resources Portal
N. Other Learning Resource
III. PROCEDURES
YY. Reviewing previous lesson or
presenting the new lesson
ZZ. Establishing a purpose for the
lesson
To find out how much students can
remember about the tools and
equipment.
Classify baking tools and
equipment based on their usage.
Baking tools and equipment are
classified.
Learners will be able to:
5. Classify tools based on
their usage.
To define terms used in mensuration and
calculation.
To familiarize oneself with the table of
weights and measures.
Familiarize the table of weights and
measures.
Students are aware of the terms used in
mensuration and calculation.
Learners will be able to:
5. Define terms used in mensuration
and calculation.
Prepare poster of table of weights and
measures.
Standard table of weights and
measures are identified and applied.
Learners will be able to:
1.Give the equivalent of some of the
measurements.
Classification of Baking Tools and
Equipment
Definition of Terms Used in Mensuration
and Calculation
STANDARD TABLE OF WEIGHT AND
MEASURES
16
19
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES.
21
23
Web page
Web page
Web page
Web page
Lighting an Oven
Classification of Baking Tools and
Equipment
Are you familiar with the terms used in
mensuration and calculation?
DEFINITION of terms.
STANDARD TABLE OF WEIGHT AND
MEASURES
Have you tried lighting an oven?
What are preparatory tools?
Do you know the equivalent of 1 cup
to tablespoon?
AAA. Presenting
examples/Instances of the new
lesson
BBB. Discussing new concepts and
practicing new skills # 1
Arrange tools based on their usage.
Explain the meaning of the different
measuring and weighing terms.
Discuss the standard table of weight
and measures.
Present new lesson based on the basic
mathematical operations.
Sort tools based on their usage.
Brief discussion of the subject matter.
Confer with the students the use of
basic mathematical operation.
CCC. Discussing new concepts and
practicing new skills # 2
DDD. Developing mastery
Students will be able to classify
tools and equipment.
Students will individual label each
tool according to their
classifications.
Let the student use incorrect tool in
baking and ask her if its possible to
use it for a different purpose.
Appreciate the value of proper
classification of tools.
Answer Self-check 1.2
.
Bring pictures of different tools and
paste on a short bond paper.
Students will be able to explain the
meaning of each term.
Students will value the importance of
knowing the different terms used in
mensuration and calculation.
Cite example of using one of the terms in
mensuration.
Guide the students on how to use the
standard table of weight and
measures..
Students will look for the equivalent
measurement based on the table.
Students will appreciate the value of
using th standard table of weight and
measures.
Students will internalize the lesson
learned from the session.
Application on each of the mensuration term.
Knowing the value of the table of
weight and measures is a must.
Rubrics on the Function of each tool.
Realization on the importance of
knowing how to perform mensuration.
Rubrics on the Function of each tool.
Oral Recitation
Students will answer Self-check 1.1
Sharing of experiences by pair.
93 learners earned 80% in the
evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
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
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
(leads to Formative Assessment 3)
EEE. Finding practical application
of concepts and skills in daily
living
FFF. Making generalizations and
abstractions about the lesson
GGG. Evaluating learning
HHH. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
LLL.No. of learners who earned 80%
in the evaluation
MMM. No. of learners who require
additional activities for remediation
who scored below 80%
NNN. Did the remedial lessons
work? No. of learners who have
caught up with the lesson
OOO. No. of learners who continue
to require remediation
PPP. Which of my teaching strategies
worked well? Why did these work?
QQQ. What difficulties did I encounter
Reflect on the importance of knowing
each term in mensuration
Students will solve basic mathematical
problems.
Teacher will evaluate students
performance.
Students will individually evaluate as to
where they failed to answer correctly.
which my principal or supervisor
can help me solve?
RRR. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Sept 19 - Sept 23, 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
Sept. 5-9
OBJECTIVES
EE. CONTENT STANDARD
FF. PERFORMANCE STANDARD
GG. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
O. References
SS. Teacher Guide Pages
TT. Learner’s Materials pp.
UU. Textbook Pages
VV. Additional Materials from
Learning Resources Portal
P. Other Learning Resource
III. PROCEDURES
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
Conversion table is being utilized.
Learners will be able to:
6. Utilize conversion
table.
Conversion/substitution of Weights
and Measures
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
Liquid and dry ingredients are identified.
Learners will be able to:
6. Identify liquid and dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
27
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
28
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure liquid
ingredients.
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement of
liquid ingredients.
Measuring Liquid Ingredients
Accurately
29
30
Web page
Web page
Web page
Web page
Y. Reviewing previous lesson or
presenting the new lesson
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND
MEASURES.
Conversion/substitution of Weights and
Measures
Measure Dry and Liquid Ingredients
Accurately
Measure Dry and Liquid Ingredients
Accurately
Z. Establishing a purpose for the
lesson
AA. Presenting
examples/Instances of the
new lesson
Do you know the purpose of
conversion table?
Illustrate the table of weight and
measures.
Do you know the importance of measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
and dry ingredients.
Can you measure dry ingredients
accurately?
Demonstrate ability on how to
measure dry ingredients.
Can you measure liquid ingredients
accurately?
Demonstrate ability on how to measure
dry ingredients.
BB. Discussing new concepts and
practicing new skills # 1
CC. Discussing new concepts and
practicing new skills # 2
DD. Developing mastery
Let the students memorize the
conversion table.
Students will be able memorize the
conversion table.
Each students will show to the class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Discussion on the importance of
identifying liquid and dry ingredients.
Students will be able to explain the
importance of knowing liquid and dry ing.
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Show to the class the correct way of
measuring dry ingredients.
Students will measure dry ingredients
by team.
Students will work as a team in
measuring dry ingredients.
Students will develop positive attitude
in measuring dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will apply teamwork in
measuring liquid ingredients.
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Realization on the importance of knowing
liquid and dry ingredients.
Answer Activity Sheet 3.1
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
HH. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
SSS. No. of learners who earned
80% in the evaluation
TTT. No. of learners who require
Bring pictures of liquid and dry
ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if
there are damages or defects.
90 students earned 80% in the
evaluation
10 learners who require additional activities
90 students earned 80% in the evaluation
90 students earned 80% in the
evaluation
90 students earned 80% in the
evaluation
additional activities for remediation
who scored below 80%
UUU. Did the remedial lessons
for remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
(leads to Formative Assessment 3)
EE. Finding practical application
of concepts and skills in daily
living
FF. Making generalizations and
abstractions about the lesson
GG. Evaluating learning
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
work? No. of learners who have
caught up with the lesson
VVV. No. of learners who continue
to require remediation
WWW.
Which of my teaching
None
None
None
None
strategies worked well? Why did
these work?
XXX. What difficulties did I encounter
which my principal or supervisor
can help me solve?
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete package
and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
YYY. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Nov. 29, Dec. 1-2, 2016
7:30-8:30/8:30-9:30
Nov. 29
OBJECTIVES
HH. CONTENT STANDARD
II. PERFORMANCE STANDARD
JJ. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
Q. References
WW.
Teacher Guide
Pages
XX. Learner’s Materials pp.
YY. Textbook Pages
ZZ. Additional Materials from
Learning Resources Portal
R. Other Learning Resource
III. PROCEDURES
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
Conversion table is being utilized.
Learners will be able to:
7. Utilize conversion
table.
Conversion/substitution of Weights
and Measures
Grade Level
Learning Area
Quarter
Nov. 30
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
Liquid and dry ingredients are identified.
Learners will be able to:
7. Identify liquid and dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
27
7
BREAD AND PASTRY PRODUCTION
SECOND
Dec. 1
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
28
Dec. 2
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure liquid
ingredients.
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement of
liquid ingredients.
Measuring Liquid Ingredients
Accurately
29
30
Web page
Web page
Web page
Web page
II. Reviewing previous lesson or
presenting the new lesson
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND
MEASURES.
Conversion/substitution of Weights and
Measures
Measure Dry and Liquid Ingredients
Accurately
Measure Dry and Liquid Ingredients
Accurately
JJ. Establishing a purpose for the
lesson
KK. Presenting
Do you know the purpose of
conversion table?
Illustrate the table of weight and
Do you know the importance of measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
Can you measure dry ingredients
accurately?
Demonstrate ability on how to
Can you measure liquid ingredients
accurately?
Demonstrate ability on how to measure
examples/Instances of the
new lesson
LL. Discussing new concepts and
practicing new skills # 1
MM.Discussing new concepts and
practicing new skills # 2
NN. Developing mastery
measures.
and dry ingredients.
measure dry ingredients.
dry ingredients.
Let the students memorize the
conversion table.
Students will be able memorize the
conversion table.
Each students will show to the class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Discussion on the importance of
identifying liquid and dry ingredients.
Students will be able to explain the
importance of knowing liquid and dry ing.
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Show to the class the correct way of
measuring dry ingredients.
Students will measure dry ingredients
by team.
Students will work as a team in
measuring dry ingredients.
Students will develop positive attitude
in measuring dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will apply teamwork in
measuring liquid ingredients.
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Realization on the importance of knowing
liquid and dry ingredients.
Answer Activity Sheet 3.1
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
RR. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
ZZZ. No. of learners who earned
80% in the evaluation
AAAA. No. of learners who require
Bring pictures of liquid and dry
ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if
there are damages or defects.
90 students earned 80% in the
evaluation
10 learners who require additional activities
90 students earned 80% in the evaluation
90 students earned 80% in the
evaluation
90 students earned 80% in the
evaluation
additional activities for remediation
who scored below 80%
BBBB. Did the remedial lessons
for remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
(leads to Formative Assessment 3)
OO. Finding practical application
of concepts and skills in daily
living
PP. Making generalizations and
abstractions about the lesson
QQ. Evaluating learning
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
work? No. of learners who have
caught up with the lesson
CCCC.
No. of learners who
continue to require remediation
DDDD.
Which of my teaching
None
None
None
None
strategies worked well? Why did
these work?
EEEE. What difficulties did I encounter
which my principal or supervisor
can help me solve?
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete package
and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
FFFF. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Dec. 6-Dec. 9
7:30-8:30/8:30-9:30
SESSION 1
Dec. 6 – Dec. 9
OBJECTIVES
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
A. References
a. Teacher Guide Pages
b. Learner’s Materials pp.
c. Textbook Pages
d. Additional Materials from
Learning Resources Portal
B. Other Learning Resource
III. PROCEDURES
C. Reviewing previous lesson or
Grade Level
Learning Area
Quarter
SESSION 2
SESSION 3
SESSION 4
To enumerate steps in maintaining
tools and equipment.
Define terms for tools and
equipment maintenance.
Basic terms are defined.
To check condition of tools and equipment.
To specify tools that needs repair.
To perform basic preventive measure.
Sort tools according to condition.
Specify tools according to condition.
Good condition of tools are sorted
Tools are specified.
Learners will be able to:
8. Define basic terms in
maintaining tools.
Maintain Tools and Equipment
Learners will be able to:
8. Identify tools that are not in good
condition.
Check Condition of Tools and Equipment
Learners will be able to:
1.Determine the usability of tools as
specified.
Specification of Tools
Enumerate and discuss preventive
measures.
Basic preventive measures are
performed.
Learners will be able to:
1.Perform preventive measures of
34
35
maintaining tools.
Perform Basic Preventive Measure
36
37
Web page
Web page
Web page
Web page
Measuring liquid ingredients.
Maintain Tools and Equipment
Check Condition of Tools and
Equipment
Specification of Tools
How do you maintain tools at
home?
Unlock difficult terms in
maintaining tools.
Can you identify tools that are not in good
condition??
Present example of tools that are not in
good condition.
Were you able to determine the
usability of tools?
Show to the class usable tools.
Do you know that there are preventive
measures when using tools?
Explain preventive measures when
using tools.
presenting the new lesson
D. Establishing a purpose for the
lesson
A. Presenting examples/Instances
of the new lesson
7
BREAD AND PASTRY PRODUCTION
SECOND
A. Discussing new concepts and
practicing new skills # 1
B. Discussing new concepts and
practicing new skills # 2
D. Finding practical application
of concepts and skills in daily
living
E. Making generalizations and
abstractions about the lesson
F. Evaluating learning
Let the student enumerate the
terms in maintaining tools.
Tools are being sorted according to
condition.
Students will be able to present tools that
are in good condition.
Students will value the importance of
knowing the tools that are in good
condition.
Put together tools that are in good
condition.
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Realization on the importance of knowing
tools.
Answer Activity Sheet 3.1
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
G. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
D. No. of learners who earned
80% in the evaluation
E. No. of learners who require
Individual activity.
Perform group task.
Bring materials for the next activity.
Examine your tools at home and note if
there are damages or defects.
96 out of 96 students earned 80%
mastery in the evaluation.
None
96 out of 96 students earned 80% mastery in the
evaluation.
None
96 out of 96 students earned 80%
mastery in the evaluation.
None
Yes. have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete package
and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of old but usable
materials
Utilization of old but usable materials
Utilization of old but usable materials
C. Developing mastery
(leads to Formative Assessment 3)
Students will explain the meaning
of each term in tool maintenance.
Students will be able discuss the
importance of tool maintenance.
Each student will be able to give
meaning of each term.
Usable tools are specified by the
students.
Students will specify each tool.
Students will arrange each tool
according to specifications.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
Students will work independently in
applying preventive measures.
Students will be able to analyze the
result of tools specification.
Students will become responsible in
performing task through teamwork.
additional activities for
remediation who scored below
80%
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
F.
I.
worked well? Why did these
work?
What difficulties did I encounter
which my principal or supervisor
can help me solve?
J. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Dec 12- 16 2016
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
Third
SESSION 3
SESSION 4
Dec. 12-16
OBJECTIVES
A. CONTENT STANDARD
To enumerate the types of
cleaning materials/disinfectant.
Explain each type of cleaning
To prepare all materials for all purpose
cleaner.
Explain each type of cleaning
To apply preventive maintenance,
technique and procedure.
Specify tools according to condition.
To apply the basic procedure in
cleaning the range.
Follow the steps in cleaning the range..
materials/disinfectant .
materials/disinfectant .
B.PERFORMANCE STANDARD
Types and uses of cleaning
materials/disinfectant are explained.
Preparing All Purpose Cleaner.
Tools are specified.
Basic procedures are applied.
C.Learning Competency/Objectives
Learners will be able to:
Enumerate and explain each type
of cleaning material.
Types and Uses of Cleaning
Materials/Disinfectant
Learners will be able to:
Prepare all purpose cleaner.
Learners will be able to:
1.Determine the usability of tools as
specified.
Preventive Maintenance Technique
and Procedure
Learners will be able to:
1.Perform the steps in cleaning the range.
I. CONTENT
II. LEARNING RESOURCES
SS. References
A. Teacher Guide Pages
B. Learner’s Materials pp.
C. Textbook Pages
D. Additional Materials from
Learning Resources Portal
E. Other Learning Resource
III. PROCEDURES
F. Reviewing previous lesson or
presenting the new lesson
G. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
W. Discussing new concepts and
practicing new skills # 1
X. Discussing new concepts and
practicing new skills # 2
Y. Developing mastery
(leads to Formative Assessment 3)
Z. Finding practical application
of concepts and skills in daily
living
AA. Making generalizations and
abstractions about the lesson
BB. Evaluating learning
Preparing All Purpose Cleaner
38
Cleaning the Range
40
Web page
41
Web page
Web page
Maintain Tools and equipment.
Types of cleaning materials
Preparing All Purpose Cleaner
What cleaning materials do you
use at home?
Show samples of cleaning
materials.
Students will explain the types of
cleaning materials .
Students will be able to discuss
the importance of cleaning
materials.
Each student will be able to
enumerate the different cleaning
materials.
Let the student enumerate the
different cleaning materials.
What cleaning materials do you use at
home?
Show samples of all purpose cleaner.
Have you tried applying preventive
maintenance?
Explain the preventive maintenance,
technique and procedure.
Students will prepare all purpose cleaner
.
Students will be able to discuss the
function of all purpose cleaner.
Students will explain the preventive
maintenance, technique and procedure.
Students will follow the preventive
maintenance, technique and procedure.
Preventive Maintenance Technique and
Procedure
Can you apply the skills in cleaning the
range?
Demonstrate ability on how to clean
the range.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
Students will be able to label the all
purpose cleaner.
Students will apply the preventive
maintenance and technique.
Students will work independently in
applying preventive measures.
Let the student enumerate the different
cleaning materials.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Answer Self-Check 2.1, page 43
Giving value to the new lesson
introduced by the teacher.
Accomplish the Scoring Rubrics
Students will be able to realize the
value of knowing the preventive
maintenance and techniques.
Inculcate in mind the value of knowing
preventive maintenance.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
CC. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
H. No. of learners who earned
80% in the evaluation
I. No. of learners who require
Group Task.
Group Task.
Bring materials for the next activity.
Examine your tools at home and note if
there are damages or defects.
92 out of 92 students earned 80% mastery
in the evaluation.
96 out of 96 students earned 80%
mastery in the evaluation
None
Not applicable
96 out of 96 students earned 80% mastery in
the evaluation.
None
Not applicable
95 out of 95 students earned 80% mastery
in the evaluation.
None
Not applicable
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of old but usable
materials
96 out of 96 students earned 80%
mastery in the evaluation.
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
96 out of 96 students earned 80% mastery in
the evaluation.
95 out of 95 students earned 80% mastery
in the evaluation.
92 out of 92 students earned 80% mastery
in the evaluation.
None
None
None
Not applicable
additional activities for remediation
who scored below 80%
Did the remedial lessons work?
No. of learners who have
caught up with the lesson
K. No. of learners who continue to
require remediation
L. Which of my teaching strategies
J.
worked well? Why did these work?
M. What difficulties did I encounter
which my principal or supervisor
can help me solve?
N. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
January 3-6, 2017
7:30-8:30/8:30-9:30
SESSION 1
OBJECTIVES
A. CONTENT STANDARD
To enumerate the types of
cleaning materials/disinfectant.
Explain each type of cleaning
Grade Level
Learning Area
Quarter
SESSION 2
To prepare all materials for all purpose
cleaner.
Explain each type of cleaning
7
BREAD AND PASTRY PRODUCTION
Third
SESSION 3
To apply preventive maintenance,
technique and procedure.
Specify tools according to condition.
SESSION 4
To apply the basic procedure in
cleaning the range.
Follow the steps in cleaning the range..
materials/disinfectant .
materials/disinfectant .
B. PERFORMANCE STANDARD
Types and uses of cleaning
materials/disinfectant are explained.
Preparing All Purpose Cleaner.
Tools are specified.
Basic procedures are applied.
C.
Learners will be able to:
Enumerate and explain each type
of cleaning material.
Types and Uses of Cleaning
Materials/Disinfectant
Learners will be able to:
Prepare all purpose cleaner.
Learners will be able to:
1.Determine the usability of tools as
specified.
Preventive Maintenance Technique
and Procedure
Learners will be able to:
1.Perform the steps in cleaning the range.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
H. References
I. Teacher Guide Pages
J. Learner’s Materials pp.
K. Textbook Pages
L. Additional Materials from
Learning Resources Portal
M. Other Learning Resource
III. PROCEDURES
N. Reviewing previous lesson or
presenting the new lesson
O. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
DD. Discussing new concepts and
practicing new skills # 1
EE. Discussing new concepts and
practicing new skills # 2
FF. Developing mastery
(leads to Formative Assessment 3)
GG. Finding practical application
of concepts and skills in daily
living
HH. Making generalizations and
abstractions about the lesson
II. Evaluating learning
Preparing All Purpose Cleaner
38
Cleaning the Range
40
Web page
41
Web page
Web page
Maintain Tools and equipment.
Types of cleaning materials
Preparing All Purpose Cleaner
What cleaning materials do you
use at home?
Show samples of cleaning
materials.
Students will explain the types of
cleaning materials .
Students will be able to discuss
the importance of cleaning
materials.
Each student will be able to
enumerate the different cleaning
materials.
Let the student enumerate the
different cleaning materials.
What cleaning materials do you use at
home?
Show samples of all purpose cleaner.
Have you tried applying preventive
maintenance?
Explain the preventive maintenance,
technique and procedure.
Students will prepare all purpose cleaner
.
Students will be able to discuss the
function of all purpose cleaner.
Students will explain the preventive
maintenance, technique and procedure.
Students will follow the preventive
maintenance, technique and procedure.
Preventive Maintenance Technique and
Procedure
Can you apply the skills in cleaning the
range?
Demonstrate ability on how to clean
the range.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
Students will be able to label the all
purpose cleaner.
Students will apply the preventive
maintenance and technique.
Students will work independently in
applying preventive measures.
Let the student enumerate the different
cleaning materials.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Answer Self-Check 2.1, page 43
Giving value to the new lesson
introduced by the teacher.
Accomplish the Scoring Rubrics
Students will be able to realize the
value of knowing the preventive
maintenance and techniques.
Inculcate in mind the value of knowing
preventive maintenance.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
JJ. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
D. No. of learners who earned
80% in the evaluation
Group Task.
Group Task.
Bring materials for the next activity.
Examine your tools at home and note if
there are damages or defects.
96 out of 96 students earned 80%
mastery in the evaluation.
96 out of 96 students earned 80% mastery in
the evaluation.
95 out of 95 students earned 80% mastery
in the evaluation.
92 out of 92 students earned 80% mastery
in the evaluation.
E. No. of learners who require
None
None
None
Not applicable
Not applicable
Not applicable
Not applicable
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of old but usable
materials
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
additional activities for remediation
who scored below 80%
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
F.
worked well? Why did these work?
I.
What difficulties did I encounter
which my principal or supervisor
can help me solve?
J. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
SESSION 1
OBJECTIVES
ANCHS
MARICEL D. ABUCEJO
January 16-20, 2017
7:30-8:30/8:30-9:30
Grade Level
Learning Area
Quarter
SESSION 2
To give the meaning of hazard.
7
BREAD AND PASTRY PRODUCTION
Third
SESSION 3
To read and understand the test
SESSION 4
To read and understand the test
A. CONTENT STANDARD
B. PERFORMANCE STANDARD
C.
Learning
Competency/Objectives
C
I. CONTENT
L
II. LEARNING RESOURCES
P. References
Q. Teacher Guide Pages
R. Learner’s Materials pp.
S. Textbook Pages
T. Additional Materials from
Learning Resources Portal
U. Other Learning Resource
III. PROCEDURES
V. Reviewing previous lesson or
A
Identify hazards inside the campus .
Enumerate the things that cause harm.
Learners will be able to:
List down the things that cause hazards.
Identify Hazards and Risks
S
S
U
Practice Occupational Safety and Health
Procedures
Are there things around us that you think
are hazardous?
Show samples of hazardous objects.
S
Students will identify hazardous objects .
P
Students will be able to explain the importance
of knowing the meaning of hazard.
C. Developing mastery
(leads to Formative Assessment 3)
E
D. Finding practical
application of concepts and
skills in daily living
E. Making generalizations and
abstractions about the
lesson
F. Evaluating learning
N
Students will be able to mention types of
hazards.
Let the students give concrete examples of
hazards.
G. Additional activities for
application or remediation
presenting the new lesson
W. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
A. Discussing new concepts
and practicing new skills #
1
B. Discussing new concepts
and practicing new skills #
2
S
D
Appreciate the value of knowing the types
of hazards.
E
Answer Test LO 1, page 56
D
Group Task.
questions.
Questions.
Third quarter exam day 1
Third quarter exam day 2
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?
To give the meaning of hazard.
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
January 23 27, 2017
7:30-8:30/8:30-9:30
SESSION 1
OBJECTIVES
To read and understand the test
Questions.
Grade Level
Learning Area
Quarter
SESSION 2
To read and understand the test
Questions.
7
BREAD AND PASTRY PRODUCTION
Third
SESSION 3
To prepare baking tools and
equipment based on their uses.
SESSION 4
To prepare baking tools and equipment
based on their uses.
D. CONTENT STANDARD
Prepare baking tools and equipment
based on their uses.
Prepare baking tools and equipment
based on their uses.
E. PERFORMANCE STANDARD
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
Interpreting the result of one’s
performance in preparing baking
tools.
Interpreting the result of one’s
performance in preparing baking tools.
Webpage
Webpage
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
F.
Learning
Competency/Objectives
Third quarter exam day 1
Third quarter exam day 2
I. CONTENT
II. LEARNING RESOURCES
X. References
Y. Teacher Guide Pages
Z. Learner’s Materials pp.
AA. Textbook Pages
BB. Additional Materials from
Learning Resources Portal
CC. Other Learning Resource
III. PROCEDURES
DD. Reviewing previous lesson or
presenting the new lesson
EE. Establishing a purpose for the
lesson
A.Presenting examples/Instances of
the new lesson
H. Discussing new concepts and
practicing new skills # 1
I. Discussing new concepts and
practicing new skills # 2
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
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?
What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
OBJECTIVES
KK. CONTENT STANDARD
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Jan. 31 Feb. 1÷3 2017
7:30-8:30/8:30-9:30
SESSION 1
To prepare tools and equipment for
specific baking purposes.
Demonstrate knowledge and skills
SESSION 2
Identify and define basic baking terms.
Apply knowledge in different baking terms
Grade Level
Learning Area
Quarter
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
To prepare baking tools and
equipment based on their uses.
Prepare baking tools and equipment
SESSION 4
To prepare baking tools and equipment
based on their uses.
Prepare baking tools and equipment
LL. PERFORMANCE STANDARD
MM.
Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
S. References
AAA.
Teacher Guide
Pages
BBB.
Learner’s Materials
pp.
CCC.
Textbook Pages
DDD.
Additional Materials
from Learning Resources
Portal
T. Other Learning Resource
III. PROCEDURES
III. Reviewing previous lesson or
presenting the new lesson
A. Establishing a purpose for the
lesson
B. Presenting examples/Instances
of the new lesson
C. Discussing new concepts and
practicing new skills # 1
D. Discussing new concepts and
practicing new skills # 2
E. Developing mastery
(leads to Formative Assessment 3)
F. Finding practical application of
concepts and skills in daily living
G. Making generalizations and
abstractions about the lesson
H. Evaluating learning
I. Additional activities for
in preparing tools and equipment
Assess one’s ability in preparing
tools and equipment for baking
Learners will be able to:
1. Enumerate the basic baking
tools
2 Classify the basic baking
tools and their uses
Use Tools and Bakery Equipment
Strengthen one’s knowledge in defining
baking terms.
Learners will be able to:
1 Identify the basic baking terms
2 Define each term in baking
based on their uses.
Align one’s skills in preparing baking
tools and equipment.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
based on their uses.
Interpreting the result of one’s
performance in preparing baking tools.
Learners will be able to:
1.prepare baking tools
2. explain the uses of each tool.
Definition of Terms
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
4
Web page
5
7-9
10-12
Web page
Web page
Web page
Definition of Terms
Use Tools and Bakery Equipment
BAKING TOOLS AND THEIR USES
Ask thought-provoking question
about the topic.
Showing sample of tools
Ask: What baking tools do you have at
home?
Demonstration on the Uses of tools
Do you know the importance of
knowing the baking terms?
Cite examples of each term.
Students will answer individual
question.
Describe each baking tool.
Present actual tools to the
students.
Students will be able to present
each tool.
Students will appreciate each tool
as presented.
Comparison alley
Define each term clearly.
Actual presentation.
Students will explain clearly the
importance of knowing each baking term.
Share a sad story of an individual who
failed to understand the baking terms.
Slide show of different tools and
equipment.
Students will explain the function of
each tool as shown on screen.
Students will answer intelligently all
questions.
Cite instances of being unable to
identify the function of tools correctly.
Reflect on the importance of
knowing each baking tool.
Self-Reflection of the students
Group Activity
Realize the value of knowing each term in
baking correctly.
Oral Recitation based on Criteria.
Oral Report
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
Individual activity.
Students will participate in oral recitation.
Students will show and discuss the uses
of each tool.
Students will be able to perform the
task based on the evaluation sheet.
Let the students express their thoughts
of failure to identify the function of
each tool.
Generalization on the uses and
function of each tool.
Rubrics on the Function of each tool.
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%
B. Did the remedial lessons work?
C.
D.
E.
F.
No. of learners who have
caught up with the lesson
No. of learners who continue to
require remediation
Which of my teaching strategies
worked well? Why did these
work?
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?
96 out of 96 students earned 80% in the
evaluation
none
96 out of 96 students earned 80% in the
evaluation
none
96 out of 96 students earned 80% in the
evaluation
none
96 out of 96 students earned 80% in the
evaluation
none
Not applicable
Not applicable
Not applicable
Not applicable
none
none
none
none
Lecture-discussion
Lecture-discussion
Lecture-discussion
Lecture-discussion
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of indigenous materials
Utilization of indigenous materials
Utilization of indigenous materials
Utilization of indigenous materials
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
to 12
SSON LO G
ool
cher
ching Dates and Time
HS
RICEL D. ABUCEJO
. 22-25, 2016
-8:30/8:30-9:30
de Level
rning Area
rter
AD AND PASTRY PRODUCTION
OND
SION 1
SION 2
SION 3
SION 4
nd out how much students
can remember about the
tools and equipment.
sify baking tools and
equipment based on their
efine terms used in mensuration and calculation.
amiliarize oneself with the table of
weights and measures.
nd out how much students can remember
about the standard weight and measures.
5-9
0BJECTIVES
A. CONTENT STANDARD
iliarize the table of weights and measures.
are poster of table of weights and
measures.
y basic mathematical operations in
calculating weights and measures.
B.
PERFORMANCE STANDARD
C.
Learning Competency/Objectives
TENT
usage.
ng tools and equipment are
classified.
ners will be able to:
9. Classify tools
based on their
usage.
sification of Baking Tools and
Equipment
ents are aware of the terms used in mensuration and dard table of weights and measures
calculation.
are identified and applied.
ners will be able to:
ners will be able to:
9. Define terms used in mensuration and
ve the equivalent of some of the
calculation.
measurements.
rate conversion/substitution of weights
and measures are performed.
ners will be able to:
termine how much basic mathematical
operations can be applied.
nition of Terms Used in Mensuration and Calculation
NDARD TABLE OF WEIGHT AND
MEASURES
C MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND MEASURES.
b page
b page
b page
sification of Baking Tools and Equipment
INITION of terms.
NDARD TABLE OF WEIGHT AND
MEASURES
e you tried lighting an oven?
ARNING RESOURCES
U. References
A. Teacher Guide Pages
B.Learner’s Materials pp.
B. Textbook Pages
C. Additional Materials from Learning
Resources Portal
D. Other Learning Resource
OCEDURES
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/Instances of the
new lesson
D. Discussing new concepts and
practicing new skills # 1
E. Discussing new concepts and
practicing new skills # 2
F. Developing mastery
to Formative Assessment 3)
G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
page
ting an Oven
t are preparatory tools?
you familiar with the terms used in mensuration you know the equivalent of 1 cup
and calculation?
to tablespoon?
nge tools based on their
ain the meaning of the different measuring and uss the standard table of weight
usage.
weighing terms.
and measures.
tools based on their usage.
de the students on how to use the
f discussion of the subject matter.
standard table of weight and
measures..
ents will be able to classify
dents will be able to explain the meaning of each dents will look for the equivalent
tools and equipment.
term.
measurement based on the table.
ents will individual label each dents will value the importance of knowing the dents will appreciate the value of
tool according to their
different terms used in mensuration and
using th standard table of weight
classifications.
calculation.
and measures.
he student use incorrect tool
example of using one of the terms in
dents will internalize the lesson
in baking and ask her if its
mensuration.
learned from the session.
possible to use it for a
different purpose.
reciate the value of proper
classification of tools.
wer Self-check 1.2
ect on the importance of knowing each term in
mensuration
lication on each of the mensuration term.
wing the value of the table of
weight and measures is a must.
rics on the Function of each tool.
ent new lesson based on the basic
mathematical operations.
fer with the students the use of basic
mathematical operation.
ents will solve basic mathematical
problems.
cher will evaluate students
performance.
ents will individually evaluate as to
where they failed to answer correctly.
lization on the importance of knowing
how to perform mensuration.
rics on the Function of each tool.
J.
Additional activities for application or g pictures of different tools
and paste on a short bond
remediation
l Recitation
dents will answer Self-check 1.1
ring of experiences by pair.
paper.
EMARKS
FLECTION
D. No. of learners who earned 80% in
the evaluation
E. No. of learners who require
additional activities for remediation
who scored below 80%
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
worked well? Why did these work?
I. What difficulties did I encounter
which my principal or supervisor
can help me solve?
J. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
February 14-17, 2017
7:30-8:30/8:30-9:30
SESSION 1
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
FOURTH QUARTER
SESSION 3
SESSION 4
Sept. 5-9
OBJECTIVES
NN. CONTENT STANDARD
To internalize the conversion of
weights and measures
Use conversion table to convert
weights and measurements.
To realize the importance of accuracy in
measurement.
Identify liquid from dry ingredients.
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure dry
ingredients.
To apply the basic principle in
measuring liquid and dry ingredients.
Use appropriate tools to measure liquid
ingredients.
OO.PERFORMANCE STANDARD
PP. Learning
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
V. References
EEE.Teacher Guide Pages
FFF. Learner’s Materials pp.
GGG.
Textbook Pages
HHH.
Additional Materials
from Learning Resources
Portal
W. Other Learning Resource
III. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose
for the lesson
C. Presenting
examples/Instances of
the new lesson
D. Discussing new concepts
and practicing new skills
#1
E. Discussing new concepts
and practicing new skills
#2
F. Developing mastery
(leads to Formative Assessment 3)
G. Finding practical
application of concepts
and skills in daily living
H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning
Conversion table is being utilized.
Learners will be able to:
10. Utilize conversion
table.
Conversion/substitution of Weights
and Measures
Liquid and dry ingredients are identified.
Learners will be able to:
10. Identify liquid and dry ingredients.
27
28
Measure Dry and Liquid Ingredients
Accurately
Dry ingredients are measured.
Learners will be able to:
1.Determine accurate measurement
of dry ingredients.
Measure Dry and Liquid Ingredients
Accurately
Liquid ingredients are measured.
Learners will be able to:
1.Determine accurate measurement of
liquid ingredients.
Measuring Liquid Ingredients
Accurately
29
30
Web page
Web page
Web page
Web page
BASIC MATHEMATICAL OPERATIONS IN
CALCULATING WEIGHTS AND
MEASURES.
Conversion/substitution of Weights and
Measures
Measure Dry and Liquid Ingredients
Accurately
Measure Dry and Liquid Ingredients
Accurately
Do you know the purpose of
conversion table?
Illustrate the table of weight and
measures.
Do you know the importance of measuring
dry and liquid ingredients?
Explain the importance of knowing liquid
and dry ingredients.
Can you measure dry ingredients
accurately?
Demonstrate ability on how to
measure dry ingredients.
Can you measure liquid ingredients
accurately?
Demonstrate ability on how to measure
dry ingredients.
Let the students memorize the
conversion table.
Discussion on the importance of
identifying liquid and dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Show to the class the correct way of
measuring dry ingredients.
Students will be able memorize the
conversion table.
Students will be able to explain the
importance of knowing liquid and dry ing.
Students will measure dry ingredients
by team.
Students will apply teamwork in
measuring liquid ingredients.
Each students will show to the class
the how to convert ®C to ®F.
Let the student convert ®C to ®F. .
Students will value the importance of
knowing the dry and liquid ingredients.
Put together liquid ingredients in one set
and dry ingredients in another set.
Students will work as a team in
measuring dry ingredients.
Students will develop positive attitude
in measuring dry ingredients.
Students will work develop team work
in performing the task.
Students will become responsible in
performing task through teamwork.
Giving value to the new lesson
introduced by the teacher.
Realization on the importance of knowing
liquid and dry ingredients.
Internalize the impact of following
instruction.
Appreciate the effect of listening to the
teacher’s instruction.
Answer LO3, page 27
Answer Activity Sheet 3.1
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
J. Additional activities for
application or
remediation
IV. REMARKS
V. REFLECTION
A No. of learners who earned
80% in the evaluation
B. No. of learners who require
C.
Bring pictures of liquid and dry
ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if
there are damages or defects.
90 students earned 80% in the
evaluation
10 learners who require additional activities
90 students earned 80% in the evaluation
90 students earned 80% in the
evaluation
90 students earned 80% in the
evaluation
learners who require additional activities for
remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
additional activities for remediation
who scored below 80%
for remediation who scored below 80%
learners who require additional activities for
remediation who scored below 80%
Did the remedial lessons work?
No. of learners who have caught
up with the lesson
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
None
None
None
None
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete package
and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Lecture-demonstration. Complete
package and easy to follow
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
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?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School
Teacher
Teaching Dates and
Time
ANCHS
MARICEL D. ABUCEJO
Feb. 21-25
7:30-8:30/8:30-9:30
SESSION 1
Dec. 6 – Dec. 9
OBJECTIVES
Grade Level
Learning Area
Quarter
SESSION 2
7
BREAD AND PASTRY PRODUCTION
SECOND
SESSION 3
SESSION 4
To check condition of tools and equipment.
To specify tools that needs repair.
To perform basic preventive measure.
Sort tools according to condition.
Specify tools according to condition.
L. PERFORMANCE STANDARD
To enumerate steps in maintaining
tools and equipment.
Define terms for tools and
equipment maintenance.
Basic terms are defined.
Good condition of tools are sorted
Tools are specified.
M. Learning
Learners will be able to:
Learners will be able to:
Learners will be able to:
Enumerate and discuss preventive
measures.
Basic preventive measures are
performed.
Learners will be able to:
K. CONTENT STANDARD
Competency/Objectives
I. CONTENT
II. LEARNING RESOURCES
E. References
e. Teacher Guide Pages
f. Learner’s Materials pp.
g. Textbook Pages
h. Additional Materials from
Learning Resources Portal
F. Other Learning Resource
III. PROCEDURES
G. Reviewing previous lesson or
11. Define basic terms in
maintaining tools.
Maintain Tools and Equipment
11. Identify tools that are not in good
condition.
Check Condition of Tools and Equipment
34
35
1.Perform preventive measures of
maintaining tools.
Perform Basic Preventive Measure
36
37
Web page
Web page
Web page
Web page
Measuring liquid ingredients.
Maintain Tools and Equipment
Check Condition of Tools and
Equipment
Specification of Tools
How do you maintain tools at
home?
Unlock difficult terms in
maintaining tools.
Students will explain the meaning
of each term in tool maintenance.
Students will be able discuss the
importance of tool maintenance.
Each student will be able to give
meaning of each term.
Were you able to determine the
usability of tools?
Show to the class usable tools.
Students will arrange each tool
according to specifications.
Do you know that there are preventive
measures when using tools?
Explain preventive measures when
using tools.
Preventive measures are clearly
explained by the students.
Students will have oral report on the
preventive measures.
Students will work independently in
applying preventive measures.
Students will be able to analyze the
result of tools specification.
Students will become responsible in
performing task through teamwork.
presenting the new lesson
H. Establishing a purpose for the
lesson
B. Presenting examples/Instances
of the new lesson
O. Discussing new concepts and
practicing new skills # 1
P. Discussing new concepts and
practicing new skills # 2
1.Determine the usability of tools as
specified.
Specification of Tools
R. Finding practical application
of concepts and skills in daily
living
S. Making generalizations and
abstractions about the lesson
T. Evaluating learning
Let the student enumerate the
terms in maintaining tools.
Can you identify tools that are not in good
condition??
Present example of tools that are not in
good condition.
Tools are being sorted according to
condition.
Students will be able to present tools that
are in good condition.
Students will value the importance of
knowing the tools that are in good
condition.
Put together tools that are in good
condition.
Giving value to the new lesson
introduced by the teacher.
Answer LO3, page 27
Realization on the importance of knowing
tools.
Answer Activity Sheet 3.1
Internalize the impact of following
instruction.
Accomplish the Scoring Rubrics
Appreciate the effect of listening to the
teacher’s instruction.
Accomplish the Scoring Rubrics
U. Additional activities for
application or remediation
IV. REMARKS
V. REFLECTION
Individual activity.
Perform group task.
Bring materials for the next activity.
Examine your tools at home and note if
there are damages or defects.
Q. Developing mastery
(leads to Formative Assessment 3)
Usable tools are specified by the
students.
Students will specify each tool.
N. No. of learners who earned
80% in the evaluation
O. No. of learners who require
additional activities for
remediation who scored below
80%
P. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
Q. No. of learners who continue
to require remediation
R. Which of my teaching strategies
worked well? Why did these
work?
S. What difficulties did I encounter
which my principal or supervisor
can help me solve?
T. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?
96 out of 96 students earned 80%
mastery in the evaluation.
None
Yes. have caught up with the lesson
None
Lecture-demonstration. Complete
package and easy to follow.
Lack of training facilities
Utilization of old but usable
materials