GRADE 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standard
C.Learning Competency/Objective
Write the LC code for each.
III. CONTENT
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource
(LR)portal
B. Other Learning Resource
School Namatacan National High School Grade Level 9
Teacher Joy M. Peralta Learning Area TLE
Teaching Dates and Time Nov.11-15,2019,2019 (8:30-9:30) Quarter Third
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons,
exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to prepare understanding how to prepare
sandwiches sandwiches sandwiches sandwiches sandwiches
The learners independently The learners independently The learners independently The learners independently The learners independently prepare
prepare sandwiches prepare sandwiches prepare sandwiches prepare sandwiches sandwiches
LO1 Perform mise en place
Identify ingredients according 40th GSP Provincial Encampment 2019
to the given recipe. (Nov.12-14,2019)
TLE_HECKSW-IIIa-11
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
Tools, equipment and utensils needed in preparing sandwiches
Variety of ingredients in preparing sandwiches
Common culinary terms used with regard to sandwiches
Cookery G9, p. 11
LM pages 124-126
Youtube (downloaded videos)
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 IV.PROCEDURES
A. Reviewing previous lesson or
Prior Knowledge Check
presenting the new lesson
Hold a snowballing session in class on the different words
they can associate with sandwiches

B. Establishing a purpose for the

lesson Dream Big!

The students will draw their dream sandwich. Around

the drawing, they list the different ingredients they want
to use and put in their favorite sandwich. Volunteer
students will present and discuss their output in class.

C. Presenting examples/Instances
of the new lesson Sing and Learn.. Pass the Buns!

The teacher will prepare two big pieces of cardboard,

shaped, cut and folded like buns. Students, on the other hand will
prepare pieces or strips of paper cut in various sizes and shapes.
The “cardboard buns” will be passed around the class while the
music is playing. The last student holding the “cardboard buns”
when the music stops will write the ingredients and the tools,
utensils and equipment used in sandwich making on the strips of
paper and put it on top of the “cardboard buns” .This will continue
until the “cardboard buns” are filled with strips of paper.
D. Discussing new concepts and
practicing new skills # 1 Watch and Learn!
The students will watch a video clip on the “Art of Making
Sandwiches”. Students should be instructed to take notes of the
important details mentioned in the video. The guide questions
below will be answered by the students after viewing.
1.What is the video about?
2.What are the ingredients used in sandwich making?
3.Is mayonnaise a filling or a spread?
4.How do you differentiate spreads from fillings?
5.What are the needed tools, utensils and equipment?
6.How are these tools used?
https://www.youtube.com/watch?v=8T9z798dxTI

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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 generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
Where Do I Belong?
On the board, the students will list down the ingredients used in
sandwich making as mentioned and shown in the video. They will
categorize them by writing the ingredients in proper column.
1. breads 2. Meats 3.poultry 4.fish
5.cheese 6.spreads 7.condiments 8.misc
Recipe Analysis..
Each group will be given a copy of a sandwich recipe. They
will list down different ingredients classify them to which category
each of them belongs. The students will also identify the needed
tools, utensils and equipment in preparing the sandwich.
Which particular vegetables from the Gulayan sa Paaralan
can you use in sandwich making? How are you going to utilize
them?
Take Note!
The students will answer the following questions on their journal
1.How do you characterize a good quality bread?
2.What are condiments? What are their functions in sandwich
making?
3.How do ingredients affect the quality and taste of sandwiches?
Short Quiz
Direction: Identify the terms described in each phrase. Write your
answer on your answer sheet.
___1.maybe beef or pork and sausage products like ham, roast
beef and salami.
___2.used to moisten the bread and compliment the flavours of
other ingredients.
___3.gives a lift to a sandwich.
___4.easier to slice when it is fresh.
___5.base in sandwich making
Add On
Cut recipe of sandwich and classify the ingredients.
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 V.REMARKS

VI.REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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?

Prepared by: Joy M. Peralta Checked by: Angelie I. Apostol

Teacher I Principal I

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