Republika ng Pilipinas

KAGAWARAN NG EDUKASYON
REHIYON XI
SANGAY NG LUNGSOD NG DAVAO
DON ENRIQUE BUSTAMANTE NATIONAL HIGH SCHOOL
Bago Gallera, Talomo Dist., Davao City
Tel # - 297-4780

SCHOOL DON ENRIQUE BUSTAMANTE NATIONAL HIGH SCHOOL GRADE LEVEL Grade 8
TEACHER ARLENE P. BANGAHON LEARNING AREA BREAD AND PASTRY PRODUCTION
TEACHING DATES AND TIME JULY 22 – 26, 2019 /8:30-9:30 & 11:00-12:00 QUARTER FIRST QUARTER

DAY 1 DAY 2 DAY 3 DAY 4

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 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 The learner demonstrates understanding of The learner demonstrates understanding of The learner demonstrates understanding of The learner demonstrates understanding of
Types and uses of cleaning/disinfectants classification of functional and non- classification of functional and non- classification of functional and non-
functional tools. functional tools. functional tools.
B. Performance Standard Tools and equipment are maintained Tools are cleaned in accordance with Workplace is cleaned and kept in safe state Workplace is cleaned and kept in safe state
according to maintenance schedule or standard procedures. in line with OSHC regulations. in line with OSHC regulations.
manufacturer’s specification
C. Learning Competencies/Objectives. Perform basic preventive maintenance. Perform basic preventive maintenance. Perform basic preventive maintenance. Perform basic preventive maintenance.
Note: No code in the curriculum guide 1 hour 1 hour 1 hour 1 hour

II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from Learning
Resource ( LR ) portal
B. Other Learning Resource
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
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.
Lesson 3.2.1 Types and uses of cleaning Lesson 3.2.2 Preventive maintenance Lesson 3.2.2 Preventive maintenance Lesson 3.2.2 Occupational Health and safety
materialsdisinfectant techniques and procedures. techniques and procedures. Center (OSHC) Workplace regulations.
LM Bread and Pastry Production pages 40-48 LM Bread and Pastry Production pages 40-48 LM Bread and Pastry Production pages 40-48 LM Bread and Pastry Production pages 40-48
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 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.
Routinary Activities Routinary Activities Routinary Activities Routinary Activities
 Prayer  Prayer  Prayer  Prayer
 Attendance  Attendance  Attendance  Attendance
 Giving of Classroom Rules  Giving of Classroom Rules  Giving of Classroom Rules  Giving of Classroom Rules
 Review  Review  Review  Review
 Republika ng Pilipinas
KAGAWARAN NG EDUKASYON
REHIYON XI
SANGAY NG LUNGSOD NG DAVAO
DON ENRIQUE BUSTAMANTE NATIONAL HIGH SCHOOL
Bago Gallera, Talomo Dist., Davao City
Tel # - 297-4780

Present the objectives of the lesson Present the objectives of the lesson Present the objectives of the lesson Present the objectives of the lesson
B. Establishing a purpose for the lesson
C. Presenting examples/Instances of the Ask the class to enumerate the types of Ask the class to enumerate kitchen tools and Ask student how to apply safety in the use of Is there any tip you cans share to observe as
new lesson cleaning material used at home. Ask them equipment found in their kitchen. Ask them kitchen knives. maintenance of safety to your
how it is being used. they maintain the safety of their tools. tools/equipment?
D. Discussing new concepts and Determine how much students know by Introduction of Safety of tools and Classroom-Based Activity – Role playing Classroom-Based Activity – Role playing
practicing new skills # 1 giving Pre-ptest. equipment Students will be grouped with 6 members in Students will be grouped with 6 members in
Unlocking of Difficulties each group. Each group must be able to each group. Each group must be able to
practice the proper cleaning of tools practice the proper cleaning of tools
following the OSHC procedures following the OSHC procedures.
E. Discussing new concepts and Discuss the types and uses of cleaning Discuss the preventive maintenance and Give instructions. Give instructions.
practicing new skills # 2 materials/disinfectants. techniques and procedures Presentation Presentation
Note taking Note taking
F. Developing mastery Group students and let them discussed on Group students and let them discussed with Present and explain the rubrics Present and explain the rubrics.
( leads to Formative Assessment 3 ) the types of cleaning materials/disinfectants. their own knowledge how tools/equipment
are being maintained.

G. Finding practical application of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
Ask students how they clean their kitchen What safety can you suggest when in How will you will you follow the OHSC How will you apply your knowledge and skills
tools and equipment? What cleaning agent maintaining your tool/equipment? Procedure in cleaning tools? about safety?
they used?
Why is the knowledge in the use of cleaning How important it is to maintain the safety of Why you need to apply safety at all times Why is safety must be observed at all times
materials are important? tools and equipment? when cleaning tools/equipment? when doing kitchen activities?
Give objective type quiz to test the retention Give objective type quiz to test the retention Operation Sheet 2.1 Answer Self-check 1.1
of the students. of the students. Rubrics for Performance

J. Additional activities for application or . Continuation next meeting Give suggestion on the proper cleaning of Give suggestion on the proper cleaning of
remediation tools and equipment. tools and equipment.
V. REMARKS

VI. REFLECTION 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 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 who scored below 80%.
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.
 Republika ng Pilipinas
KAGAWARAN NG EDUKASYON
REHIYON XI
SANGAY NG LUNGSOD NG DAVAO
DON ENRIQUE BUSTAMANTE NATIONAL HIGH SCHOOL
Bago Gallera, Talomo Dist., Davao City
Tel # - 297-4780

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?
Prepared by: Noted by:

ARLENE P. BANGAHON TITO L. TUQUIB

Teacher III Principal II