GRADE 1 to 12 School Anselmo A.

Sandoval Memorial National High School Grade Level 8

DAILY LESSON LOG Teacher Ms. Baby Crissa B. Magnaye Learning Area TLE
Teaching Dates October 1 and 2, 2019/Tuesday and Wednesday /10:20-11:20 Quarter Second
I. OBJECTIVES
A. Content Standard The learners demonstrate a deep understanding about the ingredients and procedures of preparing mini sapin-sapin.
B. Performance Standard The learners independently follow the procedures in preparing mini sapin-sapin .
C. Learning Competency/Objectives 1. Preparation and Cooking of Native Delicacies (PRACTICAL APPLICATION-MINI SAPIN SAPIN)
PREPARING AND COOKING MINI SAPIN-SAPIN
II. CONTENT
III.LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages K-12 Basic Education Curriculum
Technology and Livelihood Education Learning module

3. Textbook pages
4. Additional Materials from
Learning Resource
(LR)portal
B. Other Learning Resources
IV. PROCEDURES
“CIRCLEs OF KNOWLEDGE”
Let the students form words that can be associated to the word sapin-sapin.

SAPIN-SAPIN
A. Reviewing previous lesson or
presenting the new lesson

TEACHER: I have here a circle containing the word sapin-sapin. You will just write atleast 10 words that can be associated to this. You will place those ten words in circle until you
formed circles of knowledge. Clear?
STUDENTS: Yes Ma’am.

B. Establishing a purpose for the
lesson
C. Presenting examples/instances
of the new lesson
“THE HISTORY”
TEACHER: Do you have any idea on why sapin-sapin was called like that? Do you know where it was started?
“THE ACTIVE MINDS”
TEACHER: Have you already eaten a sapin-sapin?
STUDENTS: Yes Ma’am.
TEACHER: How does it look like?
STUDENTS: It has different colors and flavors Ma’am.

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 applications 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
V. REMARKS
VI. REFLECTION
TEACHER: Very good! Now your task is to create a recipe of sapin-sapin which is different from the traditional one. You will think of a flavour that is something unique.
“VIDEO PRESENTATION”
TEACHER: I have here a video of preparing mini sapin-sapin. Be watchful as there are questions that follow.
• What is the video all about?
• What are the correct steps in making mini sapin-sapin?
• What are the important things to remember in preparing mini sapin-sapin?
TEACHER: After learning the ingredients and procedures in making mini sapin sapin, let’s now focus on the correct measure of their ingredients. Take some notes as you are going to
make your own sapin-sapin.
TEACHER: Now that you are knowledgeable about preparing mini sapin-sapin you will be doing your own version of these recipes.
TEACHER: Just follow the correct measure of ingredients and procedure and I will assure you that you will create a perfect output. Don’t forget also to wear your hairnet and apron to
ensure the cleanliness of the food.
TEACHER: Do you think sapin-sapin can be considered as one of the remarkable food in the Philippines? Why?
EVALUATION:
Students will be evaluated based from their group performance (student’s demonstration/developing mastery)using the given criteria:
 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?

Checked by:

APOLINARIO B. MAÑIBO
Head Teacher

Noted by:

TEOFILO R. GARIBAY
Principal IV