Time

I. Objectives Minutes Subject Section

RPMS: KRA’s & OBJECTIVES
6:00 – 6:30Standards 30
A. Content COORDINATOR’S
Demonstrates WORK of and skills
an understanding
6:30 – 7:20 50 TLE preservation VI- MAAASAHAN
in the basics of food
7:20-7:40 20
B. Performance Standards COORDINATOR’S
Preserve WORK tools and
food/s using appropriate
7:40 – 8:30 50 TLE VI -MAUNAWAIN
materials and applying the basics of food
8:20 – 9:10 50 TLE VI- MATIYAGA
9:10February
– 9:40 03, 2020
30 Through
COORDINATOR’S hard work,perseverance
WORK and faith in God, you
C. Learning Competencies  explains the benefits derived from food KRA 3
9:40 –Monday
10:30 50 TLE
preservation (TLE6HE0f-10) can live your
VI-MATAPAT
Objective 7: Planned ,managed and
10:30 – 11:20 50 TLE VI-MASUNURIN
11:10-12:00 50 TLE dreams.implemented developmentally
VI-MAPAGBIGAY
sequenced teaching and learning
(Observe carefulness at all times) process to meet curriculum
requirements and varied teaching
context.

II. CONTENT Food preservation

LEARNING RESOURCES Teacher’s Manual pp.33-34

A. References Learners’ Material pp 60-68
K to 12 E dukasyong Pantahanan at
Pangkabuhayan and Technology and Livelihood
Education Curriculum Guide May 201 6
TLE6HE0f-10
B. Other Learning pictures, ppt, video clip, projector
Resources
III. PROCEDURE
A. Reviewing previous Let them answer the puzzle of previous lesson. KRA 1
Lesson or presenting new Objective 3: Applied a range of
lesson teaching strategies to develop
(Review, Drill, Unlocking critical and creative thinking as well
Difficulties) as other higher order thinking skills
B. Establishing a purpose Have you eaten a preserved food today/lately? KRA 2
for the lesson What food was this? Objective 4: Manage classroom
(Motivation) structure to engage learners,
individually or in groups, in
meaningful exploration, discovery
and hands-on activities within a
range of physical learning
environments,

C. Presenting examples/ Hold a contest by arranging the words in a KRA 2

instances of the new correct sentence. Objective 4: Manage classroom
lesson. structure to engage learners,
(Presenation) individually or in groups, in
meaningful exploration, discovery
and hands-on activities within a
range of physical learning
environments,
goals.
D. Discussing new concepts -Facilitate learning on some of the Benefits of KRA 1
and practicing new Food Preservation Objective 3: Applied a range of
skills.#1 -Sharing of Ideas teaching strategies to develop
(Modeling, Interactive critical and creative thinking as well
Discussion ) as other higher order thinking skills.
E. Discussing new concepts What are the foods that can be preserved /
and practicing new skills processed? KRA 1
#2 What are the common ways of preserving food Objective 3: Applied a range of
(Guided Practice) as you observed at home? teaching strategies to develop
Why do we need to preserved food? critical and creative thinking as well
as other higher order thinking skills.
Direction: Each group have their own task.

1. Singing
2. Dancing
3. Role Playing
List down the benefits of Food Preservation
Prepared by: Observed by:

MARK LAWRENCE M. CARANTO ADELINA C. CADIENTE

TEACHER III MASTER TEACHER I