Daily School Abulug SoF
Lesson Teacher Mr. Glenn V. Mendoza
Log Teaching Dates
and Time
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives (Write the LC code for
each)
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Resource Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lessons or
presenting the new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/ instances
of the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (Roads to
formative assessment)
G. Finding practical applications of
concepts and skills in daily living
Grade Level Grade 9
Learning Area Biotechnology
Quarter 1st
The learner demonstrates an understanding of cellular structures
and functions used in the livelihood, promotion of food
production, and health.
Learners, individually or in groups, develop innovative,
marketable, replicable, and cost-effective products resulting from
an understanding of cellular structures and functions.
Illustrate how a cell maintains its life through a creative story.
(STE9B-IAa-1)
a. Identify words that are closely associated with cellular
respiration through a song.
b. Perform an activity showing the process of fermentation.
c. Cite common applications of fermentation.
Cellular Respiration (Fermentation)
Curriculum Guide
PPT, Audio clip, Video clips, Balloons, Yeast, Sugar, Bottle
containers
Engage (10 MINUTES)
Activity: Hey, Listen!
In groups, let the learners listen to an audio clip about Cellular
Respiration and tell them to note important words related to the
topic. Write the words on a strip of paper and post them on the
board.
Explore (15 MINUTES)
Activity: Process Mo! Show Mo!
Divide the class into small groups.
Provide each group with materials to conduct an experiment
about fermentation.
Instruct them to observe and record their observations.
Encourage them to discuss their answers to the questions with
their groupmates.
Guide Questions:
1) What is the purpose of adding yeast to the mixture?
2) Explain the role of sugar in the fermentation process.
3) How does the size of the balloon relate to the process of
fermentation?
Explain (20 MINUTES)
Activity: Present Me!
Bring the class back together and have each group share their
findings.
Using the draw lot technique, the groups will present their
answer to the guide questions.
The teacher will provide a video clip with a detailed explanation
of cellular respiration and anaerobic respiration.
The teacher provides additional key points about the lesson.
Elaborate (10 MINUTES)
Activity: Gameshow Quiz
 The students are divided into small groups or teams and play a
H. Making generalizations and gameshow using Wordwall. Each group shall answer the
abstractions about the lesson questions correctly to get a point.

I. Evaluating learning Evaluate (5 MINUTES)

Self-assessment will be used to assess the learning of the
students.
J. Additional activities for Assignment:
applications/ remediation Let the learners acquire the following materials for their Wine (or
Vinegar) making activity next meeting: Glass bottles, Katya cloth,
Fruit extract, strainer, yeast, sugar, basin
V. REMARKS
A. No. of learners who earned 80%
in the evaluation
B. No. 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 continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
that my principal or superior can help
me solve?
G. What innovation or localized
materials did I use/ discover that I
wish to share with other teachers?