DAILY LESSON LOG

Name of Teacher: ANGELIC KAREN O. ALMAYDA School: Virginia D. Dulay Integrated School Date: May 22, 2023
Grade: 9 – Apple District: Gen. M. Natividad Quarter: Fourth MONDAY

Semi – Detailed Lesson Plan

I.OBJECTIVES
A. Content Standards The learners demonstrate understanding of the functions and
importance of food packaging and its proper storage.
B. Performance The learners are able to select appropriate packaging materials and
Standards package food items in compliance with the Occupational Health and
Safety Procedures (OHSP).
C. Learning TLE_HECK9- 12PF-IVi- 19
Competencies/Objective  KNOWLEDGE: Identify the types of storing and packaging materials
s and discuss its advantages and disadvantages;
 SKILLS: Design a packaging for desserts;
 ATTITUDES: Practice OHSP in storing and packaging desserts; and,
 VALUES: Concern for the environment.
II.CONTENT Storing and Packaging Desserts
LEARNING RESOURCES
A. References LM – Cookery 9 - 2
1.Teacher’s Guide pages A. K to 12 Curriculum Guide (Cookery 9, May 2016), p. 21
B. Most Essential Learning Competencies (MELCs), page 426
2.Learners’ Materials LM - Cookery 9, pages 228 - 230
pages
3.Textbook pages Cookery 9 (Home Economics)
B. Other Learning power point presentation, laptop, downloaded activities, SMART TV,
Resource(s) real objects, conceptualized traditional instructional materials
III. PROCEDURES
Preliminary Activities:

A. Reviewing previous
lesson and presenting the
new lesson
1. Greetings
2. Prayer
3. Checking of Attendance: have the group leaders facilitate this.
4. Classroom Management:
 arrange their chairs properly;
 clean the top of their desk;
 pick up trashes on the floor; and,
 prepare their things and be comfortable
5. Review – Give the functions and importance of desserts in a meal
(Show pictures of various Filipino desserts/confections)
Localization and Contextualization; Reflective Approach

What kind of Filipino desserts are in the pictures?

How important is the dessert in the meal?

B. Establishing a purpose Motivation:

for the lesson
Game: Family Feud

This will be our lesson for today…

C. Presenting examples/ Presenting a picture analysis regarding Proper Storage of Food.
instances of the new (Pictures: Organized and Unorganized Food Storage)
lesson
 Using the pictures displayed the teacher leads the learners to visualize
the proper storage of food following the OHSP standards.

A. B.

D. Discussing new Elaboration of the pictures shown above:

concepts and practicing
new skills #1 1. What is packaging?
2. Why is it important to follow the OHSP in storing food?
3. How to properly store desserts?

E. Discussing new Discuss the different Types of Packaging Materials.

concepts and practicing
new skills #2

F. Developing Mastery Group activity: The teacher will give different kinds of packaging
materials to the group of learners. A rubric will be used in assessing the
(Collaborative Learning; given activity.
Contextualization)

(Localization and
Contextualization:
Explicit Teaching)
Group 1. Fiber Basket
Group 2. Glass
Group 3. Paper Bag

Elaboration of the given items.

1. Identify the packaging material.

2. Give the advantages and disadvantages of the packaging material.
3. Cite example products that make use of the packaging material (you
may include storing tips).

Write your answers on the metastrips and prepare for a group

presentation after 5 minutes.
G. Finding practical Individual Activity:
application of concepts
and skills in daily living Given the materials (eg. boxes, ribbons, plastic wrappers), design your
own packaging for your chosen product. Consider the available
materials and the product you are going to pack.
 Learner’s output and performance will be rated using the following
rubrics:

How will you promote environmental care in your packaging? (For

H. Making generalization
and abstraction about the
lesson
IV. EVALUATION
a. Evaluating learning
V. ASSIGNMENT
example, use packaging materials that are environmental
friendly/biodegradable) – (Valuing Nature and Environment)
Remember: there are proper storing procedures and packaging
materials for desserts, we must choose to follow OHSP to avoid
product contamination and consider recyclable materials in storing and
packaging our product to help lessen environmental problems in
degradation.
Teacher-made assessment using Google Forms.
(Multiple-Choice Questions (5 points)
ICT Integration
Create a simple VLog while you are making a Filipino style dessert
(eg. ginataan, tamarindo, espasol, etc.)

Enhance your ideas, skills, and techniques in packaging desserts by

surfing the internet about the latter. Make a personalized packaging of
your chosen dessert product.

REFLECTION: ________________________________________________

Prepared by:

ANGELIC KAREN O. ALMAYDA

Teacher I

Checked/Critiqued by:

MARICEL R. BUATAG
Master Teacher I

EVELYN F. MERCADO
School Principal I