School: Grade Level: 7

GRADES 1 to
12
Teacher: Learning Area: TLE- Food Processing
DAILY Teaching Dates and
LESSON LOG Time: Feb. 26- March 1, 2024/ 10:00-11:00 Quarter: 3rd QUARTER/Week 4

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Objectives must be meet 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.
A. Content Standards: The learner demonstrates understanding of basic measurements and calculation.

B. Performance The learner performs basic measurements and calculation that relate with weight and measurements.
Standards:

C. Learning Tabulate the recorded Tabulate the recorded Tabulate the recorded Tabulate the recorded Learning Camp
Competencies/Objectiv data relevant to data relevant to data relevant to data relevant to Friday
es: production of production of production of production of
Write the LC Code for processed food processed food processed food processed food
each TLE_AFFP9- 12MC-0d-1 TLE_AFFP9- 12MC-0d-1 TLE_AFFP9- 12MC-0d-1 TLE_AFFP9- 12MC-0d-1

II. CONTENT Record weights and Record weights and Summarize/sum up Perform how a seam is Multiplying 3 digits
measurements of raw measurements of raw recorded weights and measured
by 2 digits number
materials materials measurements of
and ingredients and ingredients processed products

III. 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
RESOURCES concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References Learning Module-Food Processing 7/8

1. Teacher’s Guide K to 12 -MELCS, P. 462

Pages

2. Learner’s Materials K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module-Food Processing 7/8
Pages

3. Textbook Pages

4. Additional Materials
 from Learning
Resource (LR) portal
B. Other Learning
Resources

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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
IV. PROCEDURES 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.
A. Reviewing Previous Begin by reviewing Introduce the new Briefly review the Quick review of Review the basic
Lesson or Presenting
the New Lesson
the importance of lesson, emphasizing previous lesson on basic sewing concepts of
accuracy in the significance of measurements. techniques and multiplication
measuring recording weights and Introduce the new terminologies. and the
ingredients for measurements lesson on summarizing Introduce the new multiplication
various tasks accurately to ensure recorded weights and lesson on tables.
(cooking, crafting, quality in different measurements of measuring seams in Introduce the
etc.). processes. processed products. fabric. new topic:
Multiplying 3
digits by 2 digits
number.

B. Establishing a Purpose To equip students with To equip students with Discuss the importance Discuss the Emphasize the
for the Lesson
the skills to accurately the skills to accurately of accurate record- importance of importance of
measure and record measure and record keeping in food accurate seam multiplication in
weights and weights and processing. measurements in everyday life and
measurements of raw measurements of raw Emphasize the role of sewing projects. how mastering this
materials and materials and summarizing data for Emphasize how skill can be
ingredients for different ingredients for analysis and decision- proper beneficial.
applications. different applications. making. measurements
contribute to the
overall quality of
 the finished
product.

C. Presenting Display visuals or Discuss real-life Show examples of Show samples of Display
Examples/Instances of
the Lesson
videos showing examples where recorded weights different types of examples on the
scenarios where recording weights and and measurements seams (e.g., plain whiteboard,
accurate measurements measurements played from different seam, French seam, demonstrating
are crucial (e.g., a crucial role in the processed products. zigzag seam). the step-by-step
cooking recipes, success of a task. Discuss the Discuss when each process of
construction projects). · significance of each type of seam is multiplying a 3-
· measurement in the commonly used in digit number by
context of food sewing projects. a 2-digit
processing. Explain the number.
· importance of Discuss the
measuring seam significance of
allowances. place value in
the
multiplication
process.

D. Discussing New Introduce various Demonstrate how to Explain how to Explain the concept Engage students
Concepts and
Practicing New Skills #1
measuring tools (scales, properly use these calculate the of seam allowance in solving
measuring cups, etc.) tools and record the average weight of a and how it affects problems on the
and their use in readings. set of the overall size of whiteboard,
recording weights and · measurements. the finished encouraging
measurements. Provide examples product. peer discussion.
and guide students Demonstrate how Address any
through the to measure a seam initial challenges
process. allowance using a and provide
Have students ruler or measuring additional
practice calculating tape. examples.
averages in pairs. Have students
practice measuring
 seam allowances on
fabric samples.

E. Discussing New Discuss the importance Provide hands-on Introduce the Introduce the Distribute
Concepts and
Practicing New Skills #2
of consistency in practice opportunities concept of standard concept of seam worksheets with
recording units (grams, where students deviation and its width and its varying levels of
liters, etc.). measure and record role in impact on the difficulty.
weights and understanding strength and Encourage
measurements of variability. durability of the students to work
different raw materials Demonstrate how seam. independently
and ingredients. to calculate Demonstrate how and then discuss
· standard deviation to measure seam their solutions in
using the recorded width and discuss pairs.
data. the standard
Allow students to measurements for
practice calculating different types of
standard deviation seams.
individually. Allow students to
practice measuring
seam width on
fabric samples.

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
F. Developing Mastery
(Leads to Formative
Assessment 3)
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.
Conduct a practical Assess their Assign a set of Assign a simple Conduct formative
assessment where performance using a processed products sewing project that assessment through
students follow a recipe rubric that evaluates with recorded requires different targeted questions
or a project plan, accuracy, consistency, weights and types of seams. and observe
recording weights and and attention to detail. measurements for Circulate the students as they
measurements · students to work on. classroom to solve problems
 accurately. Circulate the provide guidance independently.
classroom to and assess
provide individual students' ability to
assistance as measure seams
needed. accurately.
Assess their Provide feedback
understanding on their technique
through observation and understanding
and informal of seam
questioning. measurements.

G. Finding Practical Discuss how the
Applications of
Concepts and Skills in
principles of recording
Daily Living weights and
measurements apply in
everyday life, such as
cooking, DIY projects,
or gardening.
Encourage students to Discuss real-life Discuss real-life Discuss real-life
share examples from scenarios where applications of scenarios where
their own experiences. summarizing accurate seam multiplication of
· weights and measurements in large numbers is
measurements is various sewing applicable (e.g.,
crucial (e.g., in a projects, such as calculating
food manufacturing garment expenses,
company). construction or determining area).
Connect the lesson home decor items.
to practical Connect the lesson
applications in the to the importance
industry. of precision in the
fashion and textile
industry.
·

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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
V. PROCEDURES 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.
H. Making Engage students in a
Generalizations and discussion about the
Abstractions about the
Lesson
broader implications of
accurate measurements
in different professions
and daily activities.
· weights and
Encourage critical Facilitate a class
thinking about the discussion on the
consequences of general principles
inaccurate recordings. learned about
· summarizing
measurements.
Encourage students
to elaborate on how
these principles can
be applied beyond
the classroom.
Facilitate a class Guide a class
discussion on discussion to
general principles identify patterns
learned about and general rules in
measuring seams. the multiplication
Encourage students of 3 digits by 2
to elaborate on how digits.
these principles
contribute to the
overall quality and
aesthetics of a
finished product.

I. Evaluating Learning Assign a written Assess their Conduct a short Conduct a brief quiz Assign homework
reflection where understanding through quiz to assess to assess students' to reinforce the
students explain the a quiz or test on understanding of understanding of learning and
importance of accurate recording weights and the concepts seam evaluate individual
measurements in measurements covered. measurements. understanding.
specific scenarios. concepts. Review and provide Review and provide
· feedback on feedback on
individual and individual and
group group
performances. performances.
·
· ·
J. Additional Activities
for Application or
Remediation

VI. REMARKS

VII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s 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

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

work well? Why did these
work?

F. What difficulties did I encounter

which my principal or
supervisor can help me solve?

G. What innovations or localized

materials did I used/discover
which I wish to share with other
teachers?