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
School Namatacan National High School Grade Level 9
Teacher Joy M. Peralta Learning Area TLE
Teaching Dates and Time January 06-10,2020 (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.
3rd Periodical Examination
The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing January 09-10,2020
sandwiches
The learners independently prepare sandwiches
LO1 Perform mise en place LO3 Present A variety of Sandwiches
Identify ingredients 3.1 Portion and Control Sandwiches and sandwich ingredients
according to the given 3.2 Present sandwiches attractively
recipe.
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.
Portion and Control
Tools, equipment and utensils needed in preparing sandwiches
sandwiches and its Ingredients
Variety of ingredients in preparing sandwiches
Common culinary terms used with regard to sandwiches
LM pages 124-126 CG, Cookery, p. 12 CG, Cookery, p. 12
Cookery G9, p. 11 Learners Material 155-157 Learners Material 155-157
Print materials, DLP/TV,
laptop, cardboard, pieces of
paper
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B. Other Learning Resource
IV.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
Prior Knowledge Check
Hold a snowballing session in class on the
different words they can associate with
sandwiches
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.
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.
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?
Group Reporting
A group representative to report to the class
the steps they followed in preparing their projects.
Let’s Face It
The teacher will use the pictures of
their performance in order for them to
evaluate their work. The class will then
serve as a jurors of their own sandwiches.
I’ll Start. You End.
The students will think for ending of the given
scenarios prepared by the teacher.
Measure A portion
The class will be grouped according to number of
measuring tools used in portioning. Utilizing the
proper assigned tools for portioning, they will be
ask to measure, spreads, fillings, vegetables(green
salads), condiments.
Based from the experiences and observations of
the students, they will be asked to answer the
following questions to be presented in a table
manner.
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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
5. What are the needed tools, utensils
and equipment?
6. How are these tools used?
Where Do I Belong? Measure A portion LEVEL UP.
On the board, the students will list down From the last Activity the posted outputs of the
the ingredients used in sandwich making as group will be shared. Each grouped will go around
mentioned and shown in the video. They will the room to know the other tools used in portioning.
categorize them by writing the ingredients in
proper column.
(see attachment)
Recipe Analysis.. Sing and Learn
Each group will be given a copy of a
sandwich recipe. They will list down different Using the same groupings, they will composed
ingredients classify them to which category a song in a tune of “Bahay Kubo” applying the
each of them belongs. The students will also concept in portioning
identify the needed tools, utensils and
equipment in preparing the sandwich.
Which particular vegetables from the Gulayan Present It
sa Paaralan can you use in sandwich making? How can you make your sandwiches more
How are you going to utilize them? appealing to the guests?
Take Note! Critique Me
The students will answer the following
questions on their journal The students will critique their own presentation of
1.How do you characterize a good quality Sandwiches.
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 Rate It
Direction: Identify the terms described in each Their output and performance will be rated using
phrase. Write your answer on your answer the rubrics. Lm pages 158.
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.
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 5.base in sandwich making
J. Additional activities for
application or remediation Add On
Cut recipe of sandwich and classify the
ingredients.
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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