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  • Daily Lesson Log: P O U L T R Y

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    Raeine Lamatan-Sinajon Gawala
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    The daily lesson log outlines the teacher's plan to teach students about poultry over the course of a week. The objectives are to classify poultry, describe each classification, and understand how to identify quality poultry. On Monday, the class will review poultry classifications and on Wednesday, they will learn the physical characteristics of different types. Later in the week, students will learn about market forms of poultry and how to determine quality. Formative assessments are built into the lessons to check student understanding.

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    dll10 jan 6-10

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    The daily lesson log outlines the teacher's plan to teach students about poultry over the course of a week. The objectives are to classify poultry, describe each classification, and understand how to identify quality poultry. On Monday, the class will review poultry classifications and on Wednesday, they will learn the physical characteristics of different types. Later in the week, students will learn about market forms of poultry and how to determine quality. Formative assessments are built into the lessons to check student understanding.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    27 views3 pages

    Daily Lesson Log: P O U L T R Y

    Uploaded by

    Raeine Lamatan-Sinajon Gawala
    The daily lesson log outlines the teacher's plan to teach students about poultry over the course of a week. The objectives are to classify poultry, describe each classification, and understand how to identify quality poultry. On Monday, the class will review poultry classifications and on Wednesday, they will learn the physical characteristics of different types. Later in the week, students will learn about market forms of poultry and how to determine quality. Formative assessments are built into the lessons to check student understanding.

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    © All Rights Reserved
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    of 3

    DAILY LESSON LOG

    SCHOOL GRADE LEVEL X


    TEACHER LEARNING AREA TLE-Cookery
    TEACHING DATES January 6-10 QUARTER 3rd
    TEACHING TIME 8:30-9:20 & 1:55- 2:45 SECTION

    MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY


    OBJECTIVES
    A. Content Standards
    CHAPTER TEST CHECKING
    P O U L T R Y
    B. Performance Standards Students will individually Learners will explain their
    give different kinds of understanding on the CHECK-UP QUIZ
    poultry and their uses. different market forms of
    Identify the classes of poultry.
    chicken and other poultry
    including their physical
    characteristics, age, sex,
    weight, and breed.
    C. Learning Competencies/  Identify the classification of poultry
    Objectives  Describe each poultry classifications
    Write the LC Code for each  Give the essence of knowing the quality of poultry

    D. CONTENT
    E. LEARNING RESOURCES
    A. Reference LM/TG-COOKERY LM/TG-COOKERY LM/TG-COOKERY
    1. Teacher’s Guide Pages
    2. Leaner’s Material Pages
    3. Textbook Pages
    4. Additional Materials from
    Learning Resources (LR) portal
    B. Other Learning Resources
    F. PROCEDURES
    A. Review previews lesson or What are the classifications What are the characteristics
    presenting a new lesson of poultry? of a drawn poultry?
    B. Establishing a purpose for a
    lesson For the learners to know To have ease in buying
    how to choose good quality different forms of poultry in
    poultry and poultry’s the market
    nutritional value
    C. Presenting examples/instances Different market forms has Live, whole, dressed, drawn,
    of new lesson different characteristics and ready to cook are
    which consumers must examples of the market
    know to ensure that good forms of poultry.
    quality poultry is acquired.
    D. Discussing new concepts and
    practicing new skills Characteristics of good Market forms of poultry
    quality poultry

    E. Discussing new concepts and


    practicing new skills #2 Components and Describe each market form
    nutritional value of poultry of poultry

    F. Developing mastery What are the What market form is the


    (Leads to formative characteristics of a dressed most available poultry from
    Assessment) poultry? the market?

    G. Finding practical applications of Learnings from this lesson


    concepts and skills in daily can be applied in real l9ife Learnings from this lesson
    living situations of learners can be applied in real l9ife
    specially in buying poultry situations of learners
    and poultry products specially in buying poultry
    and poultry products
    H. Making Generalizations and Selecting good quality Knowing the market forms of
    abstractions about the lesson poultry is important. For us poultry is important when
    to identify a good quality buying poultry products.
    poultry, we must know its
    characteristics first. It is
    also important to know the
    nutritional value and
    component of poultry since
    we are consuming it.
    I. Evaluating learning  To know that we
    have chosen the Give the description of each
    good quality market form of poultry:
    poultry, what are Live poultry
    the characteristics Whole poultry
    of a live poultry? Dressed poultry
     What are the Drawn poultry
    composition of Ready-to-cook
    poultry meats?

    J. Additional activities for What are the classifications What are the characteristics
    application or recommendation of poultry? of a drawn poultry?

    G. REMARKS
    H. REFLECTION
    A. No. of learners who earned
    70% on the formative
    assessment
    B. No. of learners who require
    additional activities for
    remediation
    C. Did the remedial lesson work?
    No. of learners who have
    caught up with the lesson
    D. No. of learners continue to
    require remediation
    E. Which of my teaching
    strategies worked well? Why
    did this work?
    F. What difficulties 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?

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