Grade Level: 8

DAILY LESSON Learning Area: TLE

Quarter: SECOND
LOG
Dates: Teacher: MS. ARGELYN P. PEDERNAL

DAY 1 DAY 2 DAY 3

August 19-22, 2019 August 19-22, 2019 August 23, 2019
I. OBJECTIVES 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 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 understanding
The learners demonstrates understanding of…
A. Content Standards of :
 on the practice of occupational health and safety procedures in caregiving.
1. basic concepts and theories in cookery
The learners :
The learners should be able to: 1. independently demonstrate common
B. Performance Standards:
• independently practices occupational health and safety procedures in caregiving. competencies in cookery as prescribed in the
TESDA Training Regulation
Responsible Stewardship
Shares a caring attitude toward the environment
C. Formation Standards
Competent
Gives his/her performance in all his/her endeavors.
D. Learning 1.1 Identify hazards and risks The learners :
Competencies/Objective: 1.1 Identify hazards and risks
1.2 Determine hazard and risks 1. explain basic concepts in cookery
Write the LC Code for each 1.2 Determine hazard and risks indicators
indicators in the workplace 2. discuss the relevance of the course
in the workplace
1.3 Determine the effects of hazards 3. explore opportunities for cookery as a
1.3 Determine the effects of hazards
1.4 Evaluate and control hazards and career
1.4 Evaluate and control hazards and risks
risks
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.
III. CONTENT SECOND QUARTER
PETA WEEK PETA WEEK
 Basic concepts in cookery
IV.LEARNING Lists the 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
RESOURCES as well as paper-based materials. Hands-on learning promotes concept development.

A. References Phoenix
Technology and Livelihood Education.
B. Other Learning Materials
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can
V. PROCEDURES infer from formative assessment activities. Sustain learning systematically by providing 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. INTRODUCTION
• Reviewing Previous
 Lesson or Presenting the New
Lesson
• Establishing a Purpose for
the Lesson

B. MOTIVATION
C. INSTRUCTION/DELIVERY “PRE-TEST”
 Discussing New Concepts and
Practicing New Skills #1 & 2

D. PRACTICE/
Developing Mastery
(Leads to Formative Assessment
3)
E. ENRICHMENT
 Finding Practical Applications of
Concepts and Skills in Daily
Living
 Making Generalizations and
Abstractions about the Lesson
F. EVALUATING LEARNING
G. CLOSURE

IV.REMARKS

Prepared by: Checked by: Date:

ARGELYN P. PEDERNAL MS. JENILOU R. CASARENO

______________________
TLE Teacher OIC Principal