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Based on Annex 2B.6 to DepEd Order No. 42, s. 2016

DAILY School Sinaman Integrated School Grade Level & G12 – Second
LESSON Quarter Quarter
LOG Teacher Rio Krystal M. Woo SHS Track Home Economics
SENIOR HIGH SCHOOL Inclusive Dates October 31-November 4, 2022 Learning Area Cookery NCII
Scheduled Time 8:30-9:30am Topic Prepare Salads and
Dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedure must be followed and if
I. OBJECTIVES 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.
A. Content Standard Tools, equipment, Classification of
Teacher’s
HOLIDAY HOLIDAY and
needed
utensils salads according to
in ingredients Induction
preparing salad
and dressing Program of
B. Performance The learners The learners Newly Hired
Standards independently independently Teachers
prepare salad and prepare salad and
dressing. dressing.
C. Learning TLE_HECK9-12SD- TLE_HECK9-12SD-
Competencies / IIa-7 IIa-7
Objectives (Write the
LC Code)
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the Curriculum Guide, the content can be
III. CONTENT tackled in a week or two.
IV. LEARNING List of materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a
mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
RESOURCES
A. References
1. Teacher’s Guide K to 12 Technology and Livelihood Education – COOKERY NC II
pages
2. Learners’ Materials
pages
3. Textbook pages
4. Additional
Materials from
 Learning Resources
Portals
B. Other Learning
Resources
These steps should be done across the week. Spread out the activities appropriately so the students will learn well. Always be guided by
demonstration of learning by the students which you can infer from formative assessment activities. Sustain learning systematically by providing
V. PROCEDURES students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Revising previous  What are the two
lesson or presenting types of
the new lesson Appetizers?
 Give some
examples of
Appetizers that is
rich in nutrients.
B. Establishing a purpose Importance of Mark the box with a
for the lesson serving salads in a check if you want to
meal. partake.
C. Presenting examples/ Burn Teasing Fun Which presentation .
instances of the new Game (Scrambled is properly cooked?
lesson Letters)
D. Discussing new Different tools and Different
concepts and equipment. classification of
practicing new skills salads and dressing.
#1
E. Discussing concepts NAME ME! Match me!
and practicing new
skills #2
F. Developing mastery Arrange the Picture me. Give the
(Leads to Formative pictures! characterics of the
Assessment 3) different types of
salad.
G. Finding practical Star me if you can! Write five (5) salads
applications of Put a star if that that your mother
concepts and skills in kitchen is present already cooked?
daily living in your home.
H. Making Why do we need to What would be the
generalizations and use the tools outcome in
 abstractions about the according to their preparing the
lesson purpose? ingredients in a way
that is shown in the
picture?
I. Evaluating learning Assessment. Fill me in.
Identify the
different kitchen
tools.
J. Additional activities
for application or
remediation

VI. REMARKS

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
VII. REFLECTION 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
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 it
work?
F. What difficulties did I
 encounter which my
principal or
supervisor can help
me solve?
G. What innovation or
localized materials did
I used/discover which
I wish to share with
other learners?
.