School Sta.

Maria Integrated Grade: 8-BALUYA AND

School BERCEDE
Daily Lesson Log
Teacher MARCEL D. OLBES Learning TECHNOLOGY
Area: AND
LIVELIHOOD
EDUCATION
Date / APRIL 21,2023 Quarter: 3RD
Time:

I OBJECTIVES At the end of the lesson, students are RPMS KRA’S

expected to: &
OBJECTIVES
At the end of the lesson, 100% of the
student with 85% success should be
able to:
a. enumerate the tools and
materials used in Fish
processing(Boneless
Bangus)
b. identify the uses of tools
in Boneless Bangus
through practical
demonstration ;
c. perform the process of
Boneless bangus by
observing safety and
sanitize fish product
package
d. value the importance of
following safety
precaution while
working.

A. Content Standard The learner demonstrates

understanding of basic principles
and rules to be observed to
ensure food safety and
sanitation.

B. Performance Standard The learners observes basic

principles and rules to be
observed to ensure food safety
and sanitation when he/she
packages fish products.

C. Learning Competencies The learners are able to:

LO 1.OBSERVE PERSONAL
HYGIENE AND GOOD GROOMING

1.1. Explain the importance of

good grooming in a
 workplace (TLE _AFFP9-
12OS-0g-1Q

1.2 Follow the procedures in

cleaning checking and sanitizing
personal protective equipment

II CONTENT FOOD PROCESSING

(AGRI-FISHERY ARTS)

III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide Pages -None

2. Learner’s Materials Food processing tools and equipment,

pages TLE modules

3. Text book pages -None

4. Additional Materials from - Powerpoint presentation/slides

Learning Resources -Tools and Equipment

B. Other Learning
Resources
IV. PROCEDURES Setting of Standards

i. Prayer

ii. Check the attendance of the students

and the arrangement of the classroom.
Objective 4:
iii. Update the students on
Indicator 4
upcoming/recent activities and remind
students to always observe proper Managed classroom
hygine and safety in using tools structure to engage
learners,i
iv. The teacher should all the time
ndividually or in
maintain proper eye contact wtih the
groups,in
students, use positve tone of voice,
meaningful
stand or sit with good posture, display
exploration
corteous facial expressions.
discivery and
v. The teacher should all the time praise hands-on activities
and give credits to students’ within a range of
performance, convey feedback in a physical
constructive manner emphasizng environment(PPST
 specific, changeable behaviors, advising 2.6.2)
others regarding an appropriate course
of action. etc.

vi. The teacher makes sure that from the

start of her class, she uses a respectful
tone of verbal and no-verbal
communication to appreciate the
challenges and adjusment of the
indigent student or even the newly
trasnferred student.

A. Reviewing previous Note: “Find The Lie” An activity

lesson or presenting the presented to the students for them to
new lesson
identify which among the statement is
TRUE or LIE and give their own opinion Indicator 3:
to correct the statement.
Applied a range of
Note: the teacher encourages and teaching strategies
reminds the learners must respect to develop critical
individual’s differences. and creative
-Three different statement presented in a thinking,as well as
powerpoint presentation. other higher-order
thinking skills
.

Statements Presented

(1):

*Weighing Scale is a device used to

measure the weight of a fish.-TRUE

*The primary function of refractometer

is the sugar content of a food.-TRUE

*Thermometer is the device used to

measure the brine solution.-LIE

(2)
 To ensure proper use of standard
measuring devices is an important to
review all procedures in using standard
measuring device.-TRUE

Refractometer is the device used to

measure the volume of liquid-LIE

To determine the kind of tool

equipment and utensils used in a food
processing is a kind of product to be
produced-TRUE

(3)

Sanitation is important in food

processing-TRUE

1000 g is equivalent to 1kilogram-TRUE

The code of proper waste management

is PD 9003-TRUE

B. Establishing a purpose The objectives will be presented and

for the lesson explained by the teacher. ( Via digital
presentation)

C. Presenting *Multimedia Powerpoint Presentation or Indicator 2: Applied

Examples/instances of new on the different steps on how to debone Knowledge of
lesson
milkfish will be presented. content within and
across curriculum
Weighing the milk fish for the
teaching areas
preparation using weighing scale

Indentifying the different tools needed

for fish processing
D. Discussing new concepts -Students will observed first on how to Indicator:5
and practicing new skills debone milk fish”
#1 Managed learners
behavior
-The teacher will then demonstrate the constructively by
different steps first : applying positive
After is the return demonstration
and non-violent
Note: each student will be given a discipline to ensure
bangus for them to start the leaning focused
activity.Always remind the safety in environment.
using sharp tools.

E. Discussing new -Let the students follow the steps

concepts and practicing presented on the screen, while the
new skills #2
teacher is roaming around to check the
output.

Note: Students in this activity will be

given ample time with the assistance of
 the teacher.

F. Developing mastery The students will present their output

(Leads to Formative
Assessment) They will be graded based on the
rubrics presented.

G. Finding Practical Indicator 3: Apply a

applications of concepts
and skills
range of successful
Note: The teacher will asked questions strategies that
regarding the currents steps the maintain learning
students are working with. environments that
motivate learners
By this way the students will familiarize to work
the steps on Boneless Bangus. productively by
assuming
responsibility for
their own learning

H. Making generalizations
and abstractions about the
lesson

I. Evaluating Learning Indicator:9

designed,selected
organized and used
diagnostic,
formative and
summative
assessment
strategies
consistent with
curriculum
requirements

J. Additional activities for

application or remediation
V. REMARKS

VI. REFLECTION
A. No. of learners who
earned 80% on the
formative assessment
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 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?

Inspected by:

ANITA L. ZAMORA, Ph.D.

SSP-I