GRADE 1 to 12 School Grade Level VI

DAILY LESSON Teacher Learning Area EPP 6 – HOME ECONOMICS

LOG
Teaching Dates and Quarter SECOND
Time
Annex 1B to DepEd Order No. 42, s. 2016

I. OBJECTIVES

A. Content Standards The learners demonstrate an understanding the skills in the basics of food preservation

B. Performance Standards The learner preserves food/s using appropriate tools and materials and applying the basics of food
preservation

C. Most Essential Learning Preserve food applying principles and skills in food preservation processing. (TLE6HE0h-12)
Competencies/Objectives (MELC)

II. CONTENT FOOD PRESERVATION

III. LEARNING AREAS

A. References

1. Teacher’s Guide pages MELC

2. Learner’s Guide pages Home Economics 6 Module

3. Textbook pages

4. Additional Materials from Learning

Resources (LR) portal

B. Other Learning Materials Power point Presentation, ingredients for the pineapple jam, internet connection, TV

IV. PROCEDURE
A. Review previous lesson or presenting the Review is done through an INTERACTIVE GAME: Topic DIFFERENT WAYS/METHODS OF FOOD
new lesson PRESERVATION AND UTENSILS/EQUIPMENT USED IN FOOD PRESERVATION

B. Establishing a purpose for the Lesson Ask the question (1) Who among here have tried or tasted any fruit jam? (2) Can you still remember its taste?
(3) Would you like to learned how to make one?

This is the time that the teacher will connect the past lesson with the present one by saying: Today, we are
going to apply our learnings on the ways/method of food preservation, specifically the sugaring method. Then
present to the class the objective.

C. Presenting examples/ instances of the new The teacher will present the lesson through a video presentation on how to make Pineapple Jam and the
lesson ingredients.

D. Discussing new concepts and practicing Before performing the activity, present first the SAFETY PRACTICES IN FOOD PRSERVATION for the learners
new skills #1 to be aware of its important during the said activity.

E. Discussing new concepts and practicing Present to the class the SCORING RUBRICS for the said activity for them to be guided on how their
new skills #2 performance will be rated.

Indicators:
 Finished the activity on time.
 Used the accurate measurement of ingredients.
 Taste is just right.
 Firm in appearance
 Nice packaging

SCORING RUBRICS
POINTS DESCRIPTIVE
10 All indicators were met.
8 4 indicators were met.
6 3 indicators were met.
4 2 indicators were met.
2 Only 1 indicator were met.
F. Developing Mastery Group Work: Make their own simple product using the ingredients. And present their output to the class.

Subject Integration Is it necessary for us to follow the steps in making any preservative food? Why?
 (Following Direction and Math for the measurement of ingredients)

G. Finding practical applications of concepts After performing the activity ask the question: How do you find the activity? As a Grade Six pupil and given
and skills in daily living. the new normal situation, can this activity, making preserved food help you in anyways? How?

H. Making Generalizations and Abstractions What are the ingredients and steps in making pineapple jam?
about the lesson

I. Evaluating Learning Evaluate the product of each group using the scoring rubrics.

J. Additional activities for application or Now, that you were able to perform the activity with your groupmates, it’s time for you to apply the learnings
remediation and skills you’ve learned by doing it at home.

V. REMARKS

VI. REFLECTION

A. No. of learners who earned 80% on the

formative assessment

B. No. of learners who required additional

activities for remediation

C. Did the remedial lessons work? No. of the

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 this work?
F. What difficulties did I encounter which my
principal or supervision can help me solve?

G. What innovation or localized materials did I use

/ discover which I wish to share with other
teachers?