G-12 7:41-8:40 – M, W, Th, F Subject Teacher JOEWELLYN V.

LIM
Grade Level & Section Time & Day 8:41-9:10,9:31-10:00 – T,W,Th,F
TVL Subject AQUACULTURE (3)
Code Quarter 1 2ND
TLE_AFGOO9- 12FS-IIf-j-2 Time Frame: 5 Sessions
Competency/ies: Assess Fingerling quality
TLE_AFGOO9- 12FS-IIf-j-2

DAILY LESSON LOG

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
DAY & DATE
November 28, 2022 November 29, 2022 November 30, 2022 December 1, 2022 December 2, 2022
1. Recall the ways to check the condition of fish fry;
Objectives: 2. Assess the quality of fry; and
3. Express views in the importance of assessing the quality of fingerlings.
Simple Ways to Check Simple Ways to Check Condition
Subject Matter: Fry Quality Assessment HOLIDAY/ INTRAMURALS
Condition of Milkfish Fry of Milkfish Fry
Reference/s: HOLIDAY/ INTRAMURALS
Teacher’s Guide page/s: HOLIDAY/ INTRAMURALS
Learner’s Materials page/s: HOLIDAY/ INTRAMURALS
Review questions:
1.Name some species that are Review questions:
cultured in the Philippines
a. Fish
1.How can we get assured of
b. Crustaceans
the quality of fingerlings that we
c. Mollusks
obtain?
d. Seaweed
2. What are the simple ways to HOLIDAY/ INTRAMURALS
Review: e. Others
check the condition of milkfish
2.What is the difference of exotic
fry?
and indigenous species?Name
3. How can we distinguish
some exotic and indigenous
milkfish fry from other species?
species of fish/crustaceans
3.Why is it important to know the
suitable species in aquafarms?
Activity: -Video Presentation: How to Diad: HOLIDAY/ INTRAMURALS SUMMATIVE TEST #1
assess quality fingerlings
-Individual Activity
Flash the questions based on the
video. Remind the students to
take down notes as questions will
 be asked randomly.
Q&A, Discussion
(After each question will be
answered by students, the
teacher will discuss the
corresponding topic)
1.How can we get assured of the
Analysis: quality of fingerlings that we HOLIDAY/ INTRAMURALS
obtain?
2. What are the simple ways to
check the condition of milkfish
fry?
3. How can we distinguish
milkfish fry from other species?
PERFORMANCE TASK #3 PERFORMANCE TASK #3
(procedure and materials are (procedure and materials are
shown on tv screen) shown on tv screen)

Task: Assess quality of prawn Task: Assess quality of prawn

and milkfish fry. and milkfish fry.
Demonstration: Demonstrate mastery on this task by Demonstration: Demonstrate mastery on this task by doing
doing the following: the following:
1. Tell your teacher you are ready to take the 1. Tell your teacher you are ready to take the performance
performance test. test.
2 Prepare all materials and facilities needed.
Application: 3. You will use the following tools: microscope, basin, HOLIDAY/ INTRAMURALS 2 Prepare all materials and facilities needed.
3. You will use the following tools: microscope, basin,
flashlight, fry samples. flashlight, fry samples.
Items to be evaluated. Completed Completed
Items to be evaluated.
100% mastery is Yes No 100% mastery is Yes No
No. required. required.
No.
1 Prepare all materials 1 Prepare all materials
needed. needed.
2 Assess the quality of 2 Assess the quality of
milkfish according to milkfish according to
procedures. procedures.
3 Assess prawn fry 3 Assess prawn fry quality
quality based on based on procedures.
procedures.
4 Handle the fry 4 Handle the fry samples
samples with care. with care.
Student’s Date: Attempt: Teache’s Student’s Date: Attempt: Teache’s
Signature: Signature: Signature: Signature:

A. Multiple Choice Quiz:

(1-5)
B. What are the ways in
Assessment
determining the
condition of Milkfish fry?

Reflection:
No. of Students.:
Mastery Level:
Reinforcement:
Other activities:

Prepared by: Submitted to:

JOEWELLYN V. LIM JOSELITO G. QUIJADA, CE, PhD

Teacher Principal III