DLL Bread and Pastry g7 2016
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Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
Aug 23-26 OBJECTIVES A. CONTENT STANDARD B. PERFORMANCE STANDARD C. Learning Competency/Objectives
I. CONTENT
School ANCHS Teacher Teaching Dates and Time
MARICEL D. ABUCEJO June 13 −16, 2017 7:30-8:30/8:30-9:30
SESSION 1 To prepare tools and equipment for specific baking purposes. Demonstrate knowledge and skills in preparing tools and equipment Assess one’s ability in preparing tools and equipment for baking Learners will be able to: 1. Enumerate the basic baking tools 2. Classify the basic baking tools and their uses Use Tools and Bakery Equipment
SESSION 2 Identify and define basic baking terms.
Grade Level
7
Learning Area Quarter
BREAD AND PASTRY PRODUCTION First
Strengthen one’s knowledge in defining
SESSION 3 To prepare baking tools and equipment based on their uses. Prepare baking tools and equipment equipment based on their uses. Align one’s skills in preparing baking
SESSION 4 To prepare baking tools and equipment based on their uses. Prepare baking tools and equipment based on their uses. Interpreting the result of one’s
baking terms. Learners will be able to: 1. Identify the basic baking terms 2. Define each term in baking
tools and equipment. Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
performance in preparing baking tools. Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
Definition of Terms
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
Apply knowledge in differe different nt baking terms
II. LEARNING RESOURCES A. References A. Teacher Guide Pages B. Learner’s Materials pp. C. Textbook Pages D. Additional Materials from Learning Resources Portal B. Other Learning Resource
4
Web page
5
7-9
10-12
Web page
Web page
Web page
Definition of Terms
Use Tools and Bakery Equipment
BAKING TOOLS AND THEIR USES
Ask thought-provoking question about the topic.
Ask: What baking tools do you have at home?
Do you know the importance of knowing the baking terms?
Students will answer individual question.
Showing sample of tools
Demonstration on the Uses of tools
Cite examples of each term.
Describe each baking tool.
Present actual tools to the
Define each term clearly.
Slide show of different tools and
Actual presentation.
III. PROCEDURES
A. A. Reviewing previous lesson or presenting the new lesson B. B. Establishing a purpose for the lesson C. C. Presenting examples/Instances of the new lesson D. D. Discussing new concepts and
practicing new skills # 1 E. E. Discussing new concepts and practicing new skills # 2 F. F. Developing mastery (leads to Formative Assessment 3)
G. G. Finding practical application of concepts and skills in daily living H. H. Making generalizations and abstractions about the lesson I. I. Evaluating learning J. J. Additional activities for application or remediation IV. REMARKS V. REFLECTION A. A. No. of learners who earned 80% in the evaluation B. B. No. of learners who require
students. Students will be able to present each tool. Students will appreciate each tool as presented. Comparison alley
Students will explain clearly the importance of knowing each baking term. Share a sad story of an individual who failed to understand the baking terms.
equipment. Students will explain the function function of each tool as shown on screen. Students will answer intelligently all questions. Cite instances of being unable to identify the function of tools correctly.
Reflect on the importance of knowing each baking tool. Self-Reflection of the students Group Activity
Realize the value of knowing each term in baking correctly. Oral Recitation based on Criteria. Oral Report
Generalization on the uses and function of each tool. Rubrics on the Function of each tool. Individual activity.
Students will show and discuss the uses of each tool. Students will be able to perform the task based on the evaluation sheet. Let the students express their thoughts of failure to identify the function of each tool. Generalization on the uses and function of each tool. Rubrics on the Function of each tool. Individual Activity.
96 out of 96 students earned 80% in the evaluation none
96 out of 96 students earned 80% in the evaluation none
96 out of 96 students earned 80% in the evaluation none
96 out of 96 students earned 80% in the evaluation none
Not applicable
Not applicable
Not applicable
Not applicable
none
none
none
none
Lecture-discussion
Lecture-discussion
Lecture-discussion
LLecture-discussion ecture-discussion
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of indigenous materials
Utilization of indigenous materials
Utilization of indigenous materials
Utilization of indigenous materials
Students will part participate icipate in oral recitation.
additional activities for remediation who scored below 80% C. Did the remedial lessons work?
D. D. E. E.
F. F.
G. G.
No. of learners who have caught up with the lesson No. of learners who continue to require remediation Which of my teaching strategies worked well? Why did these work? What difficulties did I encounter which my principal or supervisor can help me solve? What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
School ANCHS Teacher MARICEL D. ABUCEJO
GRADE 1 to 12
DAILY LESSON LOG
Teaching Dates and Time Aug 30Sept. 2 OBJECTIVES D. CONTENT STANDARD E. PERFORMANCE STANDARD
F. Learning Competency/Objectives I. CONTENT
June 27 – 30, 2017 7:30-8:30/8:30-9:30
SESSION 1
Grade Level Learning Area
7 BREAD AND PASTRY PRODUCTION
Quarter
SECOND
SESSION 2 To identify baking equipment. Explain the uses of baking equipment
SESSION 3
SESSION 4 To develop skills in lighting an oven. Prepare baking equipment to be ignited. Inculcate in mind of the students the importance of knowing how to light an oven Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool. BAKING TOOLS AND THEIR USES
To identify baking equipment. Explain the uses of baking equipment. Recognize one’s knowledge in identifying baking equipment.
Recognize one’s knowledge in identifying baking equipment.
To develop skills in lighting an oven. Prepare baking equipment to be ignited. Inculcate in mind of the students the importance of knowing how to light an
Learners will be able to: 1.Identify baking equipment. 2.Explain the uses of baking equipment. Bakery Equipment and their Uses
Learners will be able to: 1.Identify baking equipment. 2.Explain the uses of baking equipment. Bakery Equipment and their Uses
oven. Learners will be able to: 1.prepare an igniter for oven 2. explain the uses of each tool. BAKING TOOLS AND THEIR USES
II. LEARNING RESOURCES C. References E. Teacher Guide Pages F. Learner’s Materials pp.
14
14
7-9
10-12
G. Textbook Pages H. Additional Materials from Learning Resources Portal D. Other Learning Resource
Web page
Web page
Web page
Web page
BAKING TOOLS AND THEIR USES
Bakery Equipment and their Uses
BAKERY EQUIPMENT AND THEIR USES
III. PROCEDURES
K. K. Reviewing previous lesson or presenting the new lesson L. L. Establishing a purpose for the lesson M. M. Presenting examples/Instances of the new lesson
What baking equipment is available in your home? Showing sample of baking equipment.
What baking equipment is available in your home? Showing sample of baking equipment.
Have you tried lighting an oven?
Have you tried lighting an oven?
Demonstrate ability on how to light an oven
Demonstrate ability on how to light an oven
N. N. Discussing new concepts and practicing new skills # 1
Present actual equipment to the students.
Present actual equipment to the students.
Act as facilitator in lighting an oven.
Be the first to light an oven.
O. O. Discussing new concepts and practicing new skills # 2 P. P. Developing mastery
Students will be able to identify baking equipment.. Students will appreciate each recognize each equipment as presented.
Return demonstration by the students in lighting an oven. Students will performance will be evaluated by the teacher.
Let the student imagine a Bread and Pastry Laboratory w/o baking equipment. Reflect on the importance of knowing each baking equipment Realization on the uses of baking equipment. Oral Recitation
Share a sad story about shop accident due to inadequate skill in lighting an oven. Realization on the importance of knowing how to light an oven. Rubrics on the Function of each each tool.
Realization on the importance of knowing how to light an oven. Rubrics on the Function of each each tool.
Sharing of experiences by pair.
Sharing of experiences by pair.
93 learners earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
J. Did the remedial lessons work?
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
No. of learners who have caught up with the lesson K. K. No. of learners who continue to require remediation L. L. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Lecture-demonstr ation. Complete
Lecture-demonstration. Lecture-demonstr ation. Complete package
Lecture-demonstration. Lecture-demonstr ation. Complete
Lecture-demonstration. Lecture-demonstr ation. Complete
(leads to Formative Assessment 3)
Q. Q. Finding practical application of concepts and skills in daily living R. R. Making generalizations and abstractions about the lesson S. S. Evaluating learning T. T. Additional activities for application or remediation IV. REMARKS V. REFLECTION H. H. No. of learners who earned 80% in the evaluation I. I. No. of learners who require additional activities for remediation who scored below 80%
worked work? well? Why did these M. M. What difficulties did I encounter which my principal or supervisor can help me solve? N. N. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Students will be able to identify baking equipment. Students will appreciate each recognize each equipment as presented. Let the student imagine a Bread and Pastry Laboratory w/o baking equipment. Reflect on the importance of knowing each baking equipment. Realization on the uses of baking equipment. Individual Activity
Return demonstration by the students in lighting an oven. Teacher will evaluate students performance based on the evaluation sheet. Students will share their feelings during the lighting of an oven.
package and easy to follow
and easy to follow
package and easy to follow
package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Sept 5 - Sept 9, 2016 Time
Grade Level Learning Area Quarter
7 BREAD AND PASTRY PRODUCTION SECOND
7:30-8:30/8:30-9:30
SESSION 1
SESSION 2
SESSION 3
SESSION 4 To find out how much students can remember about the standard weight and measures. Apply basic mathematical operations in calculating weights and measures. Accurate conversion/substitution of weights and measures are performed. Learners will be able to: 1.Determine how much basic mathematical operations can be applied.
Sept. 5-9 OBJECTIVES
G. CONTENT STANDARD H. PERFORMANCE STANDARD I.
Learning Competency/Objectives
I. CONTENT
To find out how much students can remember about the tools and equipment. Classify baking tools and equipment based on their usage. Baking tools and equipment are classified. Learners will be able to: 1. Classify tools based on their usage.
To define terms used in mensuration and calculation.
To familiarize oneself with the table o f weights and measures.
Familiarize the table of weights and measures. Students are aware of the terms used in mensuration and calculation. Learners will be able to: 1. Define terms used in mensuration and calculation.
Prepare poster of table of weights and measures. Standard table of weights and measures are identified and applied. Learners will be able to: 1.Give the equivalent of some of the measurements.
Classification of Baking Tools and Equipment
Definition of Terms Used in Mensuration and Calculation
STANDARD TABLE OF WEIGHT AND MEASURES
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES .
II. LEARNING RESOURCES E. References I.
Teacher Guide Pages
J.
Learner’s Materials pp.
16
19
21
23
K. Textbook Pages L. Additional Materials from Learning Resources Portal F. Other Learning Resource
Web page
Web page
Web page
Web page
Lighting an Oven
Classification of Baking Tools and Equipment Are you familiar with the terms used in mensuration and calculation? Explain the meaning of the different measuring and weighing terms.
DEFINITION of terms.
STANDARD TABLE OF WEIGHT AND MEASURES Have you tried lighting an oven?
III. PROCEDURES
U. U. Reviewing previous lesson or presenting the new lesson V. V. Establishing a purpose for the lesson W. W. Presenting examples/Instances of the new lesson
What are preparatory tools? Arrange tools based on their usage.
Do you know the equivalent of 1 cup to tablespoon? Discuss the standard table of weight and measures.
Present new lesson based on the basic mathematical operations.
X. X. Discussing new concepts and practicing new skills # 1
Sort tools based on their usage.
Brief discussion of the subject matter.
Y. Y. Discussing new concepts and practicing new skills # 2 Z. Z. Developing mastery
Students will be able to classify tools and equipment. Students will individual label each tool according to their classifications. Let the student use incorrect tool in baking and ask her if its possible to use it for a different purpose. Appreciate the value of proper classification of tools. Answer Self-check 1.2 . Bring pictures of different tools and paste on a short bond paper.
Students will be able to explain the meaning of each term. Students will value the importance of knowing the different terms used in mensuration and calculation. Cite example of using one of the terms in mensuration.
(leads to Formative Assessment 3)
AA. AA. Finding practical application of concepts and skills in daily living BB. BB. Making generalizations and abstractions about the lesson CC. CC. Evaluating learning DD. DD. Additional Additional activities for application or remediation IV. REMARKS V. REFLECTION O. O. No. of learners who earned 80% in the evaluation P. P. No. of learners who require additional activities for remediation who scored below 80% Q. Did the remedial lessons work?
Guide the students on how to use the standard table of weight and measures.. Students will look for the equivalent measurement based on the table. Students will appreciate the value of using th standard table of weight and measures. Students will internalize the lesson learned from the session.
Students will solve basic mathematical problems. Teacher will evaluate students performance.
Application on each of the mensuration term.
Knowing the value of the table of weight and measures is a must. Rubrics on the Function of each each tool.
Realization on the importance of knowing how to perform mensuration. Rubrics on the Function of each each tool.
Oral Recitation
Students will answer Self-check 1.1
Sharing of experiences by pair.
93 learners earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Reflect on the importance of knowing each term in mensuration
Confer with the students the use of basic mathematical operation.
Students will individually evaluate as to where they failed to answer correctly.
No. of learners who have caught up with the lesson R. R. No. of learners who continue to require remediation S. S. Which of my teaching strategies worked well? Why did these work?
T. T. What difficulties did I encounter which my principal or supervisor can help me solve?
U. U. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Sept 13 - Sept 15, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4 To find out how much students can remember about the standard weight and measures. Apply basic mathematical operations in calculating weights and measures. Accurate conversion/substitution of weights and measures are performed. Learners will be able to: 1.Determine how much basic mathematical operations can be applied.
Sept. 5-9 OBJECTIVES
J. CONTENT STANDARD K. PERFORMANCE STANDARD L. Learning Competency/Objectives
I. CONTENT
To find out how much students can remember about the tools and equipment. Classify baking tools and equipment based on their usage. Baking tools and equipment are classified. Learners will be able to: 2. Classify tools based on their usage.
To define terms used in mensuration and calculation.
To familiarize oneself with the table o f weights and measures.
Familiarize the table of weights and measures. Students are aware of the terms used in mensuration and calculation. Learners will be able to: 2. Define terms used in mensuration and calculation.
Prepare poster of table of weights and measures. Standard table of weights and measures are identified and applied. Learners will be able to: 1.Give the equivalent of some of the measurements.
Classification of Baking Tools and Equipment
Definition of Terms Used in Mensuration and Calculation
STANDARD TABLE OF WEIGHT AND MEASURES
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES .
II. LEARNING RESOURCES G. References M. Teacher Guide Pages N. Learner’s Materials pp.
16
19
21
23
O. Textbook Pages P. Additional Materials from Learning Resources Portal H. Other Learning Resource
Web page
Web page
Web page
Web page
Lighting an Oven
Classification of Baking Tools and Equipment Are you familiar with the terms used in mensuration and calculation? Explain the meaning of the different measuring and weighing terms. Brief discussion of the subject matter.
DEFINITION of terms.
STANDARD TABLE OF WEIGHT AND MEASURES Have you tried lighting an oven?
III. PROCEDURES
EE. EE. Reviewing previous lesson or presenting the new lesson FF. FF. Establishing a purpose for the lesson GG. GG. Presenting examples/Instances of the new lesson HH. HH. Discussing new concepts and
What are preparatory tools? Arrange tools based on their usage. Sort tools based on their usage.
Do you know the equivalent of 1 cup to tablespoon? Discuss the standard table of weight and measures. Guide the students on how to use the
Present new lesson based on the basic mathematical operations. Confer with the students the use of
practicing new skills # 1 II. II. Discussing new concepts and practicing new skills # 2 JJ. JJ. Developing mastery (leads to Formative Assessment 3)
KK. KK. Finding practical application of concepts and skills in daily living LL. LL. Making generalizations and abstractions about the lesson MM. MM. Evaluating Evaluating learning NN. NN. Additional Additional activities for application or remediation IV. REMARKS V. REFLECTION V. V. No. of learners who earned 80% in the evaluation W. W. No. of learners who require additional activities for remediation who scored below 80% X. Did the remedial lessons work?
No. of learners who have caught up with the lesson Y. Y. No. of learners who continue to require remediation Z. Z. Which of my teaching strategies
worked well? Why did these work?
AA. AA. What difficulties did I encounter
standard table of weight and measures
Students will be able to classify tools and equipment. Students will individual label each tool according to their classifications. Let the student use incorrect tool in baking and ask her if its possible to use it for a different purpose. Appreciate the value of proper classification of tools. Answer Self-check 1.2 . Bring pictures of different tools and paste on a short bond paper.
basic mathematical operation. Students will solve basic mathematical problems. Teacher will evaluate students performance.
Students will be able to explain the meaning of each term. Students will value the importance of knowing the different terms used in mensuration and calculation. Cite example of using one of the terms in mensuration.
Students will look for the equivalent measurement based on the table. Students will appreciate the value of using th standard table of weight and measures. Students will internalize the lesson learned from the session.
Students will individually evaluate as to where they failed to answer correctly.
Reflect on the importance of knowing each term in mensuration Application on each of the mensuration term.
Knowing the value of the table of weight and measures is a must. Rubrics on the Function of each each tool.
Realization on the importance of knowing how to perform mensuration. Rubrics on the Function of each each tool.
Oral Recitation
Students will answer Self-check 1.1
Sharing of experiences by pair.
93 learners earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow. Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow. Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
which my principal or supervisor can help me solve?
BB. BB. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Sept 19 - Sept 23, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4
Sept. 5-9 OBJECTIVES M. CONTENT STANDARD N. PERFORMANCE STANDARD O. Learning Competency/Objectives I. CONTENT
To internalize the conversion of weights and measures Use conversion table to convert weights and measurements. measurements. Conversion table is being utilized. Learners will be able to: 3. Utilize conversion table. Conversion/substitution of Weights and Measures
To realize the importance of accuracy in measurement. Identify liquid from dry ingredients. Liquid and dry ingredients are identified. Learners will be able to: 3. Identify liquid and dry ingredients. Measure Dry and Liquid Ingredients Accurately
To apply the basic principle in measuring liquid and dry ingredients. Use appropriate tools to measure dry ingredients. Dry ingredients are measured. Learners will be able to: 1.Determine accurate measurement of dry ingredients. Measure Dry and Liquid Ingredients Accurately
To apply the basic principle in measuring liquid and dry ingredients. Use appropriate tools to measure liquid ingredients. Liquid ingredients are measured. Learners will be able to: 1.Determine accurate measurement of liquid ingredients. Measuring Liquid Ingredients Accurately
29
30
II. LEARNING RESOURCES I.
References Q. Teacher Guide Pages R. Learner’s Materials pp.
27
28
S. Textbook Pages
J.
T. Additional Materials from Learning Resources Portal Other Learning Resource
Web page
Web page
Web page
Web page
A. A. Reviewing previous lesson or presenting the new lesson
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES.
Conversion/substitution of Weights and Measures
Measure Dry and Liquid Ingredients Accurately
Measure Dry and Liquid Ingredients Accurately
B. B. Establishing a purpose for the lesson C. C. Presenting examples/Instances of the new lesson D. D. Discussing new concepts and
Do you know the purpose of conversion table? Illustrate the table of weight and measures.
Do you know the importance of measuring dry and liquid ingredients? Explain the importance of knowing liquid and dry ingredients.
Can you measure dry ingredients accurately? Demonstrate ability on how to measure dry ingredients.
Can you measure liquid ingredients accurately? Demonstrate ability on how to measure dry ingredients.
Let the students memorize the
Discussion on the importance of
Show to the class the correct way of
Show to the class the correct way of
practicing new skills # 1 E. E. Discussing new concepts and practicing new skills # 2
conversion table. Students will be able memorize the conversion table.
identifying liquid and dry ingredients. Students will be able to explain the importance of knowing liquid and dry ing.
measuring dry ingredients. Students will measure dry ingredients by team.
measuring dry ingredients. Students will apply teamwork in measuring liquid ingredients.
III. PROCEDURES
F. F. Developing mastery
Each students will show to the class the how to convert ®C to ®F. Let the stud student ent conve convert rt ®C to ®F. .
Students will value the importance of knowing the dry and li quid ingredients. Put together together liquid ingredients in one set and dry ingredients in another set.
Students will work as a team in measuring dry ingredients. Students will develop positive attitude in measuring dry ingredients.
Students will work develop team work in performing the task. Students will become responsible in performing task through teamwork.
Giving value to the new lesson introduced by the teacher. Answer LO3, page 27
Realization on the importance of knowing liquid and dry ingredients. Answer Activity Sheet 3.1
Internalize the impact of following instruction. Accomplish the Scoring Rubrics
Appreciate the effect of listening to the teacher’s instruction. Accomplish the Scoring Rubrics
Bring pictures of liquid and dry ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if there are damages or defects.
90 students students earned earned 80% 80% in the evaluation evaluation
additional activities for remediation
90 students earned 80% in the evaluation 10 learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
90 studen students ts earned earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
90 students earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
who scored below 80% EE. Did the remedial lessons work?
Yes. 10 have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
No. of learners who have caught up with the lesson FF. FF. No. of learners who continue to require remediation GG. GG. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
(leads to Formative Assessment 3)
G. G. Finding practical application of concepts and skills in daily living H. H. Making generalizations and abstractions about the lesson I. I. Evaluating learning J. J. Additional activities for application or remediation IV. REMARKS V. REFLECTION CC. CC. No. of learners who earned 80% in the evaluation DD. DD. No. of learners who require
worked well? Why did these work?
HH. HH. What difficulties did I encounter which my principal or supervisor can help me solve?
II. II. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Sept 26 - Sept 30, 2016 Time 7:30-8:30/8:30-9:30
Grade Level Learning Area Quarter
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 1
SESSION 2
SESSION 3
SESSION 4
To enumerate steps in maintaining tools and equipment. Define terms for tools and equipment maintenance. Basic terms are defined.
To check condition of tools and equipment.
To specify tools that needs repair.
To perform basic preventive measure.
Sort tools according to condition.
Specify tools according to condition.
Good condition of tools are sorted
Tools are specified.
Learners will be able to: 4. Define basic terms in maintaining tools. Maintain Tools and Equipment
Learners will be able to: 4. Identify tools that are not in good condition. Check Condition of Tools and Equipment
Learners will be able to: 1.Determine the usability of tools as specified. Specification of Tools
Enumerate and discuss preventive measures. Basic preventive measures are performed. Learners will be able to: 1.Perform preventive measures of maintaining tools. Perform Basic Preventive Measure
Sept. 5-9 OBJECTIVES P. CONTENT STANDARD Q. PERFORMANCE STANDARD R. Learning Competency/Objectives I. CONTENT
II. LEARNING RESOURCES
K. K. References U. Teacher Guide Pages V. Learner’s Materials pp.
34
35
36
37
W. Textbook Pages X. Additional Materials from Learning Resources Portal
L. L. Other Learning Resource III. PROCEDURES
Web page
Web page
Web page
Web page
Measuring liquid ingredients.
Maintain Tools and Equipment
Check Condition of Tools and Equipment
Specification of Tools
N. N. Establishing a purpose for the lesson A Presenting examples/Instances of
How do you maintain tools at home? Unlock difficult terms in
Can you identify tools that are not in good condition?? Present example of tools that are not in
Were you able to determine the usability of tools? Show to the class usable tools.
Do you know that there are preventive measures when using tools? Explain preventive measures when
the new B. B. lesson Discussing new concepts
maintaining tools. Students will explain the meaning of each term in tool maintenance.
good condition. Tools are being sorted according to condition.
Usable tools are specified by the students.
using tools. Preventive measures are clearly explained by the students.
M. M. Reviewing previous lesson or presenting the new lesson
and practicing new skills #
1 C. C. Discussing new concepts and practicing new skills # 2
Students will be able discuss the importance of tool maintenance.
Students will be able to present tools that are in good condition.
Students will specify each tool.
Students will have oral report on the preventive measures.
D. Developing mastery (leads to Formative Assessment 3)
Each student will be able to give meaning of each term.
Students will arrange each tool according to specifications.
Students will work independently in applying preventive measures.
E. E. Finding practical application of concepts and skills in daily living F. F. Making generalizations and abstractions about the lesson G. G. Evaluating learning
Let the student enumerate the terms in maintaining tools.
Students will value the importance of knowing the tools that are in good condition. Put together tools that are in good condition.
Students will be able to analyze the result of tools specification.
Students will become responsible in performing task through teamwork.
Giving value to the new lesson introduced by the teacher.
Realization on the importance of knowing tools.
Internalize the impact of following instruction.
Appreciate the effect of listening to the teacher’s instruction.
Answer LO3, page 27
Answer Activity Sheet 3.1
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Individual activity.
Perform group task.
Bring materials for the next activity.
Examine your tools at home and note if there are damages or defects.
96 out of 96 students earned 80% mastery in the evaluation. None
96 out of 96 students earned 80% mastery in the evaluation. None
96 out of 96 students earned 80% mastery in the evaluation. None
LL. Did the remedial lessons work?
Yes. have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
No. of learners who have caught up with the lesson MM. MM. No. No. of learners who continue to require remediation NN. NN. Which of my teaching strategies
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow. Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow. Lack of training facilities
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow. Lack of training facilities
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
H. H. Additional activities for application or remediation IV. REMARKS V. REFLECTION JJ. JJ. No. of learners who earned 80% in the evaluation KK. KK. No. of learners who require additional activities for remediation who scored below 80%
worked well? Why did these work?
OO. OO. What difficulties did I encounter which my principal or supervisor can help me solve?
PP. PP. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Oct 4 - Oct 7, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4
Sept. 5-9 OBJECTIVES S. CONTENT STANDARD
To enumerate the types of cleaning materials/disinfectant. Explain each type of cleaning materials/disinfectant materials/disinfecta nt .
T. PERFORMANCE STANDARD
Types and uses of cleaning materials/disinfectant are explained .
U. Learning Competency/Objectives
Learners will be able to: Enumerate and explain each type of cleaning material. Types and Uses of Cleaning Materials/Disinfectant
I. CONTENT
To prepare all materials for all purpose cleaner. Explain each type of cleaning materials/disinfectant materials/disinfecta nt . Preparing All Purpose Cleaner . Learners will be able to: Prepare all purpose cleaner. Preparing All Purpose Cleaner
To apply preventive maintenance, technique and procedure. Specify tools according to condition.
To apply the basic procedure in cleaning the range. Follow the steps in cleaning the range..
Tools are specified.
Basic procedures are applied.
Learners will be able to: 1.Determine the usability of tools as specified. Preventive Maintenance Technique and Procedure
Learners will be able to: 1.Perform the steps in cleaning the range. Cleaning the Range
II. LEARNING RESOURCES
O. O. References Y. Teacher Guide Pages Z. Learner’s Materials pp.
38
40
41
AA. Textbook Pages BB. Additional Materials from Learning Resources Portal
P. P. Other Learning Resource III. PROCEDURES
Web page
Q. Q. Reviewing previous lesson or presenting the new lesson R. R. Establishing a purpose for the lesson A.Presenting examples/Instances of
Maintain Tools and equipment .
the new lesson I. I. Discussing new concepts and practicing new skills #
Web page
Web page
Types of cleaning materials
Preparing All Purpose Cleaner
What cleaning materials do you use at home? Show samples of cleaning
What cleaning materials do you use at home? Show samples of all purpose cleaner.
Have you tried applying preventive maintenance? Explain the preventive maintenance,
Preventive Maintenance Technique and Procedure Can you apply the skills in cleaning the range? Demonstrate ability on how to clean
materials. Students will explain the types of cleaning materials .
Students will prepare all purpose cleaner .
Students will explain the preventive maintenance, technique and procedure .
technique and procedure.
the range. Preventive measures are clearly explained by the students.
1 J. J. Discussing new concepts and practicing new skills # 2
Students will be able to discuss the importance of cleaning materials.
Students will be able to discuss the function of all purpose cleaner.
Students will follow the preventive maintenance, technique and procedu re.
Students will have oral report on the preventive measures.
Each student will be able to enumerate the different cleaning materials. Let the student enumerate the different cleaning materials.
Students will be able to label the all purpose cleaner.
Students will apply the preventive maintenance and technique.
Students will work independently in applying preventive measures.
Let the student enumerate the dif ferent cleaning materials.
Students will become responsible in performing task through teamwork.
M. M. Making generalizations and abstractions about the lesson N. N. Evaluating learning
Giving value to the new lesson introduced by the teacher.
Giving value to the new lesson introduced by the teacher.
Students will be able to realize the value of knowing the preventive maintenance and techniques. Inculcate in mind the value of knowing preventive maintenance.
Appreciate the effect of listening to the teacher’s instruction.
Answer Self-Check 2.1, page 43
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
O. O. Additional activities for application or remediation
Group Task.
Group Task.
Bring materials for the next activity.
Examine your tools at home and note if there are damages or defects.
96 out of 96 students earned 80% mastery in the evaluation. None
96 out of 96 students earned 80% mastery in the evaluation. None
95 out of 95 students earned 80% mastery in the evaluation. None
92 out of 92 students earned 80% mastery in the evaluation.
SS. Did the remedial lessons work?
Not applicable
Not applicable
Not applicable
Not applicable
No. of learners who have caught up with the lesson TT. TT. No. of learners who continue to require remediation UU. UU. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow. Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow. Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow. Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow. Lack of training facilities
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
K. Developing mastery (leads to Formative Assessment 3)
L. L. Finding practical application of concepts and skills in daily living
IV. REMARKS V. REFLECTION QQ. QQ. No. of learners who earned 80% in the evaluation RR. RR. No. of learners who require additional activities for remediation who scored below 80%
worked well? Why did these work?
VV. VV. What difficulties did I encounter which my principal or supervisor can help me solve?
WW. WW. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Oct 10 - Oct 14, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
OBJECTIVES V. CONTENT STANDARD W. PERFORMANCE STANDARD X. Learning Competency/Objectives I. CONTENT
To apply the basic procedure in cleaning the range.. Demonstrate ability on how to clean the mixer . Follow the steps in cleaning the range. Learners will be able to: Clean the mixer. Cleaning the Mixer
Grade Level Learning Area Quarter
SESSION 2 To store tools and equipment in designated places. Explain the importance of storing tools and equipment . Storing tools and equipment . Learners will be able to: Store tools and equipment in designated places. Store tools and Equipment
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4
To identify proper storage area.
To identify proper storage area.
Arrange tools tools in proper storage storage area. area.
Arrange tools in proper storage storage area. area.
Tools are well-arranged in proper storage. Learners will be able to: 1.apply the procedure in arranging tools in proper storage. Proper Storage of Tools and Equipment
Tools are well-arranged in proper storage. Learners will be able to: 1.apply the procedure in arranging tools in proper storage. Proper Storage of Tools and Equipment
II. LEARNING RESOURCES
S. S. References CC. Teacher Guide Pages DD. Learner’s Materials pp.
38
40
41
EE. Textbook Pages FF. Additional Materials from Learning Resources Portal
T. T. Other Learning Resource III. PROCEDURES U. U. Reviewing previous lesson or presenting the new lesson V. V. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson
Web page
Web page
Web page
Cleaning the Range.
Cleaning the Mixer
Store Tools and Equipment
Proper Storage of Tools and Equipment
Do you have an electric mixer at
Do you have storage facilities at home?
Have you tried storing tools?
Have you tried storing tools?
home? Show how to clean the mixer.
Show samples of storage facilities.
Show to the class proper storage facilities.
Show to the class proper storage facilities.
P. P. Discussing new concepts and practicing new skills # 1 Q. Q. Discussing new concepts and practicing new skills # 2 R. Developing mastery (leads to Formative Assessment 3)
Students will apply the techniques in cleaning the mixer .
Students will store tools and equipment .
Tools are properly arrange according to uses.
Students will be able to clean the mixer thoroughly.
Students will be able to store tools and equipment.
Students will arrange each tool.
Each student will perform the task based on the scoring rubrics Let the prepare the scoring rubrics.
Students will be able to label the perform the task as directed. Let the student store store the ttools ools according to their specifications.
Students will arrange each tool according to specifications. Students will be able to realize the importance of proper storage of tools.
S. S. Finding practical application of concepts and skills in daily living T. T. Making generalizations and abstractions about the lesson U. U. Evaluating learning
Appreciate the skills learned in cleaning the mixer.
Giving value to proper storage of tool s and equipment.
Internalize the impact of following instruction.
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
V. V. Additional activities for
Group Task.
Group Task.
Bring materials for the next activity.
95 out of 95 students earned 80% mastery in the evaluation. None
96 out of 96 students earned 80% mastery in the evaluation. None
45 out of 45 students earned 80% mastery in the evaluation. None
47 out of 47 students earned 80% mastery in the evaluation
Not applicable
Not applicable
Not applicable
Not applicable
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow. Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow. Lack of training facilities
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow. Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow. Lack of training facilities
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
application or remediation IV. REMARKS V. REFLECTION XX. XX. No. of learners who earned 80% in the evaluation YY. YY. No. of learners who require additional activities for remediation who scored below 80% ZZ. Did the remedial lessons work?
No. of learners who have caught up with the lesson AAA. No. of learners who continue AAA. to require remediation BBB. Which of my teaching strategies BBB. worked well? Why did these work? CCC. What difficulties did I encounter CCC. which my principal or supervisor can help me solve?
DDD. What innovation or localized DDD. materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Oct 17- Oct 21, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
OBJECTIVES A. CONTENT STANDARD B. PERFORMANCE STANDARD C. Learning Competency/Objectives I. CONTENT
To define OHS. Explain the meaning of OHS . Occupational Health Safety are wellexplained. Learners will be able to: Give the meaning of Occupational Health Safety. Practice Occupational Safety and Health Procedures
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4
To give the meaning of hazard. Identify hazards inside the campus . Enumerate the things that cause harm .
To give the meaning of risk. Differentiate hazards from risk. Risk and hazard are identified.
To give the meaning of risk. Differentiate hazards from risk. Risk and hazard are identified.
Learners will be able to: List down the things that cause hazards.
Learners will be able to: 1.Explain the difference between hazard and risk. Hazard and Risks Identification and Control
Learners will be able to: 1.Explain the difference between hazard and risk. Hazard and Risks Identification and Contro
Identify Hazards and Risks
II. LEARNING RESOURCES
W. W. References GG. Teacher Guide Pages HH. Learner’s Materials pp. II. Textbook Pages
38
40
JJ. Additional Materials from Learning Resources Portal
X. X. Other Learning Resource III. PROCEDURES 1. 1. Reviewing previous lesson or presenting the new lesson 2. 2. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson A. A. Discussing new concepts and
Web page
Web page
Proper Storage of Tools and Equipment Practice Occupational Safety and Health
Identify risk from hazard.
Identify risk from hazard.
Are you aware of OHS?
Procedures Are there things around us that you think are hazardous?
Were you able to determine the difference between hazard and risk?
Were you able to determine the difference between hazard and risk?
Explain the meaning of OHS.
Show samples of hazardous objects.
Cite examples of risk.
Cite examples of risk.
Students will give the meaning of
Students will identify hazardous objects .
Risks are specified by the students.
Risks are specified by the students.
practicing new skills # 1 B. B. Discussing new concepts and practicing new skills # 2 C. Developing mastery (leads to Formative Assessment 3)
D. D. Finding practical application of concepts and skills in daily living A. A. Making generalizations and abstractions about the lesson B. B. Evaluating learning C. C. Additional activities for application or remediation IV. REMARKS V. REFLECTION A. A. No. of learners who earned 80% in the evaluation B. 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. D. No. of learners who continue to require remediation E. E. Which of my teaching strategies worked well? Why did these work? F. F. What difficulties did I encounter which my principal or supervisor can help me solve?
G. G. What innovation or localized materials did I use/discover which I wish to share with other teachers?
OHS . Students will be able to di scuss the importance of knowing the OHS. Each student will be able to discuss the meaning of OHS. Let the student give examples of
Students will be able to explain the importance of knowing the meaning of hazard .
Students will identify risks.
Students will identify risks.
Students will be able to mention types of hazards. Let the students give concrete examples of
Students will state the difference between hazard and risk. Students will be able to analyze the
Students will state the difference between hazard and risk. Students will be able to analyze the
OHS.
hazards.
result of risk identification.
result of risk identification.
Realization of the importance of lesson introduced by the teacher. Oral Recitation
Appreciate the value of knowing the types of hazards. Answer Test LO 1, page 56
Internalize the impact of knowing risks. Oral Report
Internalize the impact of knowing risks. Oral Report
Identify hazards inside the campus.
Group Task.
Individual Activity.
Individual Activity.
All learners earned 80% in the evaluation None
All learners who earned 80% in the evaluation
All learners who earned 80% in the evaluation None
All learners who earned 80% in the evaluation None
None
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and November 2-4, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
OBJECTIVES
Grade Level Learning Area Quarter
SESSION 2 To give the meaning of hazard.
A. CONTENT STANDARD B. PERFORMANCE STANDARD
Identify hazards inside the campus . Enumerate the things that cause harm .
C. Learning Competency/Objectives
Learners will be able to: List down the things that cause hazards.
I. CONTENT
Holiday
Identify Hazards and Risks
II. LEARNING RESOURCES A. References a. Teacher Guide Pages b. Learner’s Materials pp. c. Textbook Pages d. Additional Materials from Learning Resources Portal B. Other Learning Resource III. PROCEDURES
A. A. Reviewing previous lesson or presenting the new lesson B. B. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson
Practice Occupational Safety and Health Procedures Are there things around us that you think are hazardous? Show samples of hazardous objects.
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3 To read and understand the instructions of the test questions diligently. To follow the instructions carefully. Answer the test questions courageously. . Learners will be able to: 1. Answer the test questions as honestly as they can Second Quarter Exam Day 1
SESSION 4 To read and understand the instructions of the test questions diligently. To follow the instructions carefully. Answer the test questions courageously. Learners will be able to: Answer the test questions as honestly as they can Second Quarter Exam Day 2
A. A. Discussing new concepts and practicing new skills # 1 B. B. Discussing new concepts and practicing new skills # 2 C. Developing mastery (leads to Formative Assessment 3)
D. D. Finding practical application of concepts and skills in daily living E. E. Making generalizations and abstractions about the lesson F. F. Evaluating learning G. G. Additional activities for application or remediation IV. REMARKS V. REFLECTION H. H. No. of learners who earned 80% in the evaluation I. I. No. of learners who require additional activities for remediation who scored below 80% J. Did the remedial lessons work?
No. of learners who have caught up with the lesson K. K. No. of learners who continue to require remediation L. L. Which of my teaching strategies worked well? Why did these work?
M. M. What difficulties did I encounter which my principal or supervisor can help me solve?
N. N. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Students will identify hazardous objects . Students will be able to explain the importance of knowing the meaning of hazard .
Students will be able to mention types of hazards. Let the students give concrete examples of hazards. Appreciate the value of knowing the types of hazards. Answer Test LO 1, page 56 Group Task.
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
Nov. 7-11, 2016 OBJECTIVES A. CONTENT STANDARD B. PERFORMANCE STANDARD C. Learning Competency/Objectives
I. CONTENT
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Nov. 7-11, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1 To prepare tools and equipment for specific baking purposes. Demonstrate knowledge and skills in preparing tools and equipment Assess one’s ability in preparing tools and equipment for baking Learners will be able to: 3. Enumerate the basic baking tools 4. Classify the basic baking tools and their uses Use Tools and Bakery Equipment
Grade Level Learning Area Quarter
SESSION 2 Identify and define basic baking terms.
7 BREAD AND PASTRY PRODUCTION THIRD
Strengthen one’s knowledge in defining baking terms. Learners will be able to: 3. Identify the basic baking terms 4. Define each term in baking
SESSION 3 To prepare baking tools and equipment based on their uses. Prepare baking tools and equipment equipment based on their uses. Align one’s skills in preparing baking tools and equipment. Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
SESSION 4 To prepare baking tools and equipment based on their uses. Prepare baking tools and equipment based on their uses. Interpreting the result of one’s performance in preparing baking tools. Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
Definition of Terms
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
Apply knowledge in differe different nt baking terms
II. LEARNING RESOURCES A. References e. Teacher Guide Pages f.
Learner’s Materials pp.
4
5
7-9
10-12
g. Textbook Pages h. Additional Materials from Learning Resources Portal B. Other Learning Resource
Web page
Web page
Web page
Web page
Definition of Terms
Use Tools and Bakery Equipment
BAKING TOOLS AND THEIR USES
Ask: What baking tools do you have at home? Demonstration on the Uses of tools
Do you know the importance of knowing the baking terms? Cite examples of each term.
Students will answer individual question. Describe each baking tool.
III. PROCEDURES
A. A. Reviewing previous lesson or presenting the new lesson B. B. Establishing a purpose for the lesson C. C. Presenting
Ask thought-provoking question about the topic. Showing sample of tools
examples/Instances of the new lesson D. D. Discussing new concepts and practicing new skills # 1 E. E. Discussing new concepts and practicing new skills # 2 F. F. Developing mastery (leads to Formative Assessment 3) G. G. Finding practical application of concepts and skills in daily living H. H. Making generalizations and abstractions about the lesson I. I. Evaluating learning J. J. Additional activities for application or remediation IV. REMARKS V. REFLECTION A. A. No. of learners who earned 80% in the evaluation B. 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. D. No. of learners who continue to require remediation E. E. Which of my teaching strategies worked well? Why did these work? F. F. What difficulties did I encounter which my principal or supervisor can help me solve? G. G. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Present actual tools to the students. Students will be able to present each tool. Students will appreciate each tool as presented. Comparison alley
Reflect on the importance of knowing each baking tool. Self-Reflection of the students Group Activity
Define each term clearly.
Students will explain clearly the importance of knowing each baking term. Share a sad story of an individual who failed to understand the baking terms.
Slide show of different tools and equipment. Students will explain the function function of each tool as shown on screen. Students will answer intelligently all questions. Cite instances of being unable to identify the function of tools correctly.
Realize the value of knowing each term in baking correctly. Oral Recitation based on Criteria. Oral Report
Generalization on the uses and function of each tool. Rubrics on the Function of each tool. Individual activity.
Students will part participate icipate in oral recitation.
Actual presentation. Students will show and discuss the uses of each tool. Students will be able to perform the task based on the evaluation sheet. Let the students express their thoughts of failure to identify the function of each tool. Generalization on the uses and function of each tool. Rubrics on the Function of each tool. Individual Activity.
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
Nov. 15-18, 2016 OBJECTIVES Y. CONTENT STANDARD Z. PERFORMANCE STANDARD
AA. Learning Competency/Objectives I. CONTENT
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Nov. 15-18, 2016 Time 7:30-8:30/8:30-9:30
Grade Level Learning Area Quarter
SESSION 1 To identify baking equipment. Explain the uses of baking equipment. Recognize one’s knowledge in identifying baking equipment.
SESSION 2 To identify baking equipment. Explain the uses of baking equipment Recognize one’s knowledge in identifying baking equipment.
Learners will be able to: 1.Identify baking equipment. 2.Explain the uses of baking equipment. Bakery Equipment and their Uses
Learners will be able to: 1.Identify baking equipment. 2.Explain the uses of baking equipment. Bakery Equipment and their Uses
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3 To develop skills in lighting an oven. Prepare baking equipment to be ignited. Inculcate in mind of the students the importance of knowing how to light an oven. Learners will be able to: 1.prepare an igniter for oven 2. explain the uses of each tool. BAKING TOOLS AND THEIR USES
SESSION 4 To develop skills in lighting an oven. Prepare baking equipment to be ignited. Inculcate in mind of the students the importance of knowing how to light an oven Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool. BAKING TOOLS AND THEIR USES
7-9
10-12
II. LEARNING RESOURCES K. References KK. Teacher Guide Pages LL. Learner’s Materials pp. MM.
14
Textbook Pages
NN. Additional Materials from Learning Resources Portal L. Other Learning Resource
Web page
14
Web page
Web page
Web page
BAKING TOOLS AND THEIR USES
Bakery Equipment and their Uses
BAKERY EQUIPMENT AND THEIR USES
What baking equipment is available in your home? Showing sample of baking equipment.
Have you tried lighting an oven?
Have you tried lighting an oven?
Demonstrate ability on how to light an oven Act as facilitator in lighting an oven.
Demonstrate ability on how to light an oven Be the first to light an oven.
III. PROCEDURES
OO. OO. Reviewing previous lesson or presenting the new lesson PP. PP. Establishing a purpose for the lesson QQ. QQ. Presenting examples/Instances of the new lesson RR. RR. Discussing new concepts and practicing new skills # 1
What baking equipment is available in your home? Showing sample of baking equipment. Present actual equipment to the
Present actual equipment to the students.
SS. SS. Discussing new concepts and practicing new skills # 2 TT. TT. Developing mastery (leads to Formative Assessment 3)
UU. UU. Finding application of conceptspractical and skills in daily living VV. VV. Making generalizations and abstractions about the lesson WW. WW. Evaluating learning XX. XX. Additional Additional activities for application or remediation IV. REMARKS REFLECTION EEE.V. EEE. No. of learners who earned 80% in the evaluation FFF. FFF. No. of learners who require additional activities for remediation who scored below 80% GGG. Did the remedial lessons
work? No. of learners who have caught up with the lesson HHH. No. of learners who continue HHH. to require remediation III. III. Which of my teaching strategies worked well? Why did these work? JJJ. JJJ. What difficulties did I encounter which my principal or supervisor can help me solve? KKK. What innovation or localized KKK. materials did I use/discover which I wish to share with other teachers?
students. Students will be able to identify baking equipment. Students will appreciate each recognize each equipment as presented.
Students will be able to identify baking equipment.. Students will appreciate each recognize each equipment as presented.
Return demonstration by the students in lighting an oven. Students will performance will be evaluated by the teacher.
Return demonstration by the students in lighting an oven. Teacher will evaluate students performance based on the evaluation sheet.
Let the student imagine a Bread and Pastry Laboratory w/o baking equipment.
Students will share their feelings during the lighting of an oven.
Reflect on the importance of knowing each baking equipment Realization on the uses of baking equipment. Oral Recitation
Share a sad story about shop accident due to inadequate skill in lighting an oven. Realization on the importance of knowing how to light an oven. Rubrics on the Function of each each tool.
Realization on the importance of knowing how to light an oven. Rubrics on the Function of each each tool.
Sharing of experiences by pair.
Sharing of experiences by pair.
93 learners earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Let the student imagine a Bread and Pastry Laboratory w/o baking equipment. Reflect on the importance of knowing each baking equipment. Realization on the uses of baking equipment. Individual Activity
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Nov. 22-25, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4 To find out how much students can remember about the standard weight and measures. Apply basic mathematical operations in calculating weights and measures. Accurate conversion/substitution of weights and measures are performed. Learners will be able to: 1.Determine how much basic mathematical operations can be applied.
Sept. 5-9 OBJECTIVES
BB. CONTENT STANDARD CC. PERFORMANCE STANDARD DD. Learning Competency/Objectives
I. CONTENT
To find out how much students can remember about the tools and equipment. Classify baking tools and equipment based on their usage. Baking tools and equipment are classified. Learners will be able to: 5. Classify tools based on their usage.
To define terms used in mensuration and calculation.
To familiarize oneself with the table o f weights and measures.
Familiarize the table of weights and measures. Students are aware of the terms used in mensuration and calculation. Learners will be able to: 5. Define terms used in mensuration and calculation.
Prepare poster of table of weights and measures. Standard table of weights and measures are identified and applied. Learners will be able to: 1.Give the equivalent of some of the measurements.
Classification of Baking Tools and Equipment
Definition of Terms Used in Mensuration and Calculation
STANDARD TABLE OF WEIGHT AND MEASURES
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES .
II. LEARNING RESOURCES M. References OO. Teacher Guide Pages PP. Learner’s Materials pp.
16
19
21
23
QQ. Textbook Pages RR. Additional Materials from Learning Resources Portal N. Other Learning Resource
Web page
Web page
Web page
Web page
Lighting an Oven
Classification of Baking Tools and Equipment Are you familiar with the terms used in mensuration and calculation?
DEFINITION of terms.
STANDARD TABLE OF WEIGHT AND MEASURES Have you tried lighting an oven?
III. PROCEDURES
YY. YY. Reviewing previous lesson or presenting the new lesson ZZ. ZZ. Establishing a purpose for the lesson
What are preparatory tools?
Do you know the equivalent of 1 cup to tablespoon?
AAA. Presenting AAA. examples/Instances of the new lesson BBB. Discussing new concepts and BBB. practicing new skills # 1 CCC. Discussing new concepts and CCC. practicing new skills # 2 DDD. Developing mastery DDD. (leads to Formative Assessment 3) EEE. Finding practical application EEE. of concepts and skills in daily living FFF. FFF. Making generalizations and abstractions about the lesson GGG. Evaluating learning GGG. HHH. Additional activities for HHH. application or remediation IV. REMARKS V. REFLECTION LLL. LLL. No. No. of learners who earned 80% in the evaluation MMM. No. of learners who require MMM. additional activities for remediation who scored below 80% NNN. Did the remedial lessons
work? No. of learners who have caught up with the lesson OOO. No. of learners who continue OOO. to require remediation PPP. Which of my teaching strategies PPP. worked well? Why did these work? QQQ. What difficulties did I encounter QQQ.
Arrange tools based on their usage.
Explain the meaning of the different measuring and weighing terms.
Discuss the standard table of weight and measures.
Present new lesson based on the basic mathematical operations.
Sort tools based on their usage.
Brief discussion of the subject matter.
Confer with the students the use of basic mathematical operation.
Students will be able to classify tools and equipment. Students will individual label each tool according to their classifications. Let the student use incorrect tool in baking and ask her if its possible to use it for a different purpose. Appreciate the value of proper classification of tools. Answer Self-check 1.2 . Bring pictures of different tools and paste on a short bond paper.
Students will be able to explain the meaning of each term. Students will value the importance of knowing the different terms used in mensuration and calculation. Cite example of using one of the terms in mensuration.
Guide the students on how to use the standard table of weight and measures.. Students will look for the equivalent measurement based on the table. Students will appreciate the value of using th standard table of weight and measures. Students will internalize the lesson learned from the session.
Students will individually evaluate as to where they failed to answer correctly.
Application on each of the mensuration term.
Knowing the value of the table of weight and measures is a must. Rubrics on the Function of each each tool.
Realization on the importance of knowing how to perform mensuration. Rubrics on the Function of each each tool.
Oral Recitation
Students will answer Self-check 1.1
Sharing of experiences by pair.
93 learners earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
93 learners earned 80% in the evaluation
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow Lack of training facilities
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow Lack of training facilities
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Reflect on the importance of knowing each term in mensuration
Students will solve basic mathematical problems. Teacher will evaluate students performance.
which my principal or supervisor can help me solve?
RRR.materials RRR. What innovation or localized did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Sept 19 - Sept 23, 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3
SESSION 4
Sept. 5-9 OBJECTIVES EE. CONTENT STANDARD FF. PERFORMANCE STANDARD GG. Learning Competency/Objectives I. CONTENT
To internalize the conversion of weights and measures Use conversion table to convert weights and measurements. measurements. Conversion table is being utilized. Learners will be able to: 6. Utilize conversion table. Conversion/substitution of Weights and Measures
To realize the importance of accuracy in measurement. Identify liquid from dry ingredients. Liquid and dry ingredients are identified. Learners will be able to: 6. Identify liquid and dry ingredients. Measure Dry and Liquid Ingredients Accurately
To apply the basic principle in measuring liquid and dry ingredients. Use appropriate tools to measure dry ingredients. Dry ingredients are measured. Learners will be able to: 1.Determine accurate measurement of dry ingredients. Measure Dry and Liquid Ingredients Accurately
To apply the basic principle in measuring liquid and dry ingredients. Use appropriate tools to measure liquid ingredients. Liquid ingredients are measured. Learners will be able to: 1.Determine accurate measurement of liquid ingredients. Measuring Liquid Ingredients Accurately
29
30
II. LEARNING RESOURCES O. References SS. Teacher Guide Pages TT. Learner’s Materials pp.
27
28
UU. Textbook Pages VV. Additional Materials from Learning Resources Portal P. Other Learning Resource
Web page
Web page
Web page
Web page
Y. Y. Reviewing previous lesson or presenting the new lesson
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES.
Conversion/substitution of Weights and Measures
Measure Dry and Liquid Ingredients Accurately
Measure Dry and Liquid Ingredients Accurately
Z. Z. Establishing a purpose for the lesson
Do you know the purpose of conversion table?
Do you know the importance of measuring dry and liquid ingredients?
Can you measure dry ingredients accurately?
Can you measure liquid ingredients accurately?
AA. AA. Presenting examples/Instances of the new lesson
Illustrate the table of weight and measures.
Explain the importance of knowing liquid and dry ingredients.
Demonstrate ability on how to measure dry ingredients.
Demonstrate ability on how to measure dry ingredients.
III. PROCEDURES
BB. BB. Discussing new concepts and practicing new skills # 1 CC. CC. Discussing new concepts and practicing new skills # 2 DD. DD. Developing mastery (leads to Formative Assessment 3)
Let the students memorize the conversion table. Students will be able memorize the conversion table. Each students will show to the class the how to convert ®C to ®F.
Discussion on the importance of identifying liquid and dry ingredients. Students will be able to explain the importance of knowing liquid and dry ing. Students will value the importance of knowing the dry and li quid ingredients.
Show to the class the correct way of measuring dry ingredients. Students will measure dry ingredients by team. Students will work as a team in measuring dry ingredients.
Show to the class the correct way of measuring dry ingredients. Students will apply teamwork in measuring liquid ingredients. Students will work develop team work in performing the task.
EE. EE. Finding practical application of concepts and skills in daily
Let the stud student ent conve convert rt ®C to ®F. .
Put together together liquid ingredients in one set and dry ingredients in another set.
Students will develop positive attitude in measuring dry ingredients.
Students will become responsible in performing task through teamwork.
Giving value to the new lesson introduced by the teacher. Answer LO3, page 27
Realization on the importance of knowing liquid and dry ingredients. Answer Activity Sheet 3.1
Internalize the impact of following instruction. Accomplish the Scoring Rubrics
Appreciate the effect of listening to the teacher’s instruction. Accomplish the Scoring Rubrics
Bring pictures of liquid and dry ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if there are damages or defects.
90 students earned 80% in the evaluation 10 learners who require additional activities for remediation who scored below 80%
90 students students earned earned 80% 80% in the evaluation evaluation learners who require additional activities for remediation who scored below 80%
90 studen students ts earned earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
90 students earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
Yes. 10 have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
living FF. FF. Making generalizations and abstractions about the lesson GG. GG. Evaluating learning HH. HH. Additional Additional activities for application or remediation IV. REMARKS REFLECTION SSS.V. SSS. No. of learners who earned 80% in the evaluation TTT. TTT. No. of learners who require additional activities for remediation who scored below 80% UUU. Did the remedial lessons
work? No. of learners who have caught up with the lesson VVV. No. of learners who continue VVV. to require remediation WWW. WWW.
Which of my teaching strategies worked well? Why did these work? XXX. What difficulties did I encounter XXX. which my principal or supervisor can help me solve?
YYY. What innovation or localized YYY. materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Nov. 29, Dec. 1-2, 2016 Time 7:30-8:30/8:30-9:30 Nov. 29
OBJECTIVES HH. CONTENT STANDARD II. PERFORMANCE STANDARD JJ. Learning Competency/Objectives I. CONTENT
To internalize the conversion of weights and measures Use conversion table to convert weights and measurements. measurements. Conversion table is being utilized. Learners will be able to: 7. Utilize conversion table. Conversion/substitution of Weights and Measures
Grade Level Learning Area Quarter
Nov. 30 To realize the importance of accuracy in measurement. Identify liquid from dry ingredients. Liquid and dry ingredients are identified. Learners will be able to: 7. Identify liquid and dry ingredients. Measure Dry and Liquid Ingredients Accurately
7 BREAD AND PASTRY PRODUCTION SECOND
Dec. 1
Dec. 2
To apply the basic principle in measuring liquid and dry ingredients. Use appropriate tools to measure dry ingredients. Dry ingredients are measured. Learners will be able to: 1.Determine accurate measurement of dry ingredients. Measure Dry and Liquid Ingredients Accurately
To apply the basic principle in measuring liquid and dry ingredients. Use appropriate tools to measure liquid ingredients. Liquid ingredients are measured. Learners will be able to: 1.Determine accurate measurement of liquid ingredients. Measuring Liquid Ingredients Accurately
29
30
II. LEARNING RESOURCES Q. References WW. Teacher Guide Pages XX. Learner’s Materials pp.
27
28
YY. Textbook Pages ZZ. Additional Materials from Learning Resources Portal R. Other Learning Resource
Web page
Web page
Web page
Web page
II. II. Reviewing previous lesson or presenting the new lesson
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES.
Conversion/substitution of Weights and Measures
Measure Dry and Liquid Ingredients Accurately
Measure Dry and Liquid Ingredients Accurately
JJ. JJ. Establishing a purpose for the lesson KK. KK. Presenting
Do you know the purpose of conversion table? Illustrate the table of weight and
Do you know the importance of measuring dry and liquid ingredients? Explain the importance of knowing liquid
Can you measure dry ingredients accurately? Demonstrate ability on how to
Can you measure liquid ingredients accurately? Demonstrate ability on how to measure
III. PROCEDURES
examples/Instances of the new lesson LL. LL. Discussing new concepts and practicing new skills # 1 MM. MM. Discussing Discussing new concepts and practicing new skills # 2 mastery NN. NN. Developing (leads to Formative Assessment 3)
OO. OO. Finding practical application of concepts and skills in daily living PP. PP. Making generalizations and abstractions about the lesson QQ. QQ. Evaluating learning RR. RR. Additional Additional activities for application or remediation IV. REMARKS V. REFLECTION ZZZ. ZZZ. No. of learners who earned 80% in the evaluation AAAA. No. of learners who require AAAA. additional activities for remediation who scored below 80% BBBB. Did the remedial lessons
measures.
and dry ingredients.
measure dry ingredients.
dry ingredients.
Let the students memorize the conversion table. Students will be able memorize the conversion table.
Discussion on the importance of identifying liquid and dry ingredients. Students will be able to explain the importance of knowing liquid and dry ing.
Show to the class the correct way of measuring dry ingredients. Students will measure dry ingredients by team.
Show to the class the correct way of measuring dry ingredients. Students will apply teamwork in measuring liquid ingredients.
Each students will show to the class the how to convert ®C to ®F. Let the stud student ent conve convert rt ®C to ®F. .
Students will value the importance of knowing the dry and li quid ingredients. Put together together liquid ingredients in one set and dry ingredients in another set.
Students will work as a team in measuring dry ingredients. Students will develop positive attitude in measuring dry ingredients.
Students will work develop team work in performing the task. Students will become responsible in performing task through teamwork.
Giving value to the new lesson introduced by the teacher. Answer LO3, page 27
Realization on the importance of knowing liquid and dry ingredients. Answer Activity Sheet 3.1
Internalize the impact of following instruction. Accomplish the Scoring Rubrics
Appreciate the effect of listening to the teacher’s instruction. Accomplish the Scoring Rubrics
Bring pictures of liquid and dry ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if there are damages or defects.
90 students earned 80% in the evaluation 10 learners who require additional activities for remediation who scored below 80%
90 students students earned earned 80% 80% in the evaluation evaluation learners who require additional activities for remediation who scored below 80%
90 studen students ts earned earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
90 students earned 80% in the evaluation learners who require additional activities for remediation who scored below 80%
Yes. 10 have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
work? No. of learners who have caught up with the lesson CCCC. CCCC. No. of learners who continue to require remediation DDDD. DDDD. Which of my teaching strategies worked well? Why did these work? EEEE. What difficulties did I encounter EEEE. which my principal or supervisor can help me solve?
FFFF. What innovation or localized FFFF. materials did I use/discover which I wish to share with other teachers?
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
Dec. 6 – Dec. 9 OBJECTIVES A. CONTENT STANDARD B. PERFORMANCE STANDARD C. Learning Competency/Objectives I. CONTENT
School ANCHS Teacher MARICEL D. ABUCEJO Dec. 6-Dec. 9 Teaching DatesTime and 7:30-8:30/8:30-9:30
Grade Level Learning Area
7 BREAD AND PASTRY PRODUCTION SECOND
Quarter
SESSION 1
SESSION 2
SESSION 3
SESSION 4
To enumerate steps in maintaining tools and equipment. Define terms for tools and equipment maintenance. Basic terms are defined.
To check condition of tools and equipment.
To specify tools that needs repair.
To perform basic preventive measure.
Sort tools according to condition.
Specify tools according to condition.
Good condition of tools are sorted
Tools are specified.
Enumerate and discuss preventive measures. Basic preventive measures are
Learners will be able to: 8. Define basic terms in maintaining tools. Maintain Tools and Equipment
Learners will be able to: 8. Identify tools that are not in good condition. Check Condition of Tools and Equipment
Learners will be able to: 1.Determine the usability of tools as specified. Specification of Tools
performed. Learners will be able to: 1.Perform preventive measures of maintaining tools. Perform Basic Preventive Measure
II. LEARNING RESOURCES A. References a. Teacher Guide Pages b. Learner’s Materials pp. c. Textbook Pages d. Additional Materials from Learning Resources Portal B. Other Learning Resource
34
35
36
37
Web page
Web page
Web page
Web page
C. Reviewing previous lesson or presenting the new lesson
Measuring liquid ingredients.
Maintain Tools and Equipment
Check Condition of Tools and Equipment
Specification of Tools
D. D. Establishing a purpose for the
How do you maintain tools at
Can you identify tools that are not in good
Were you able to determine the
Do you know that there are preventive
home? Unlock difficult terms in maintaining tools.
condition?? Present example of tools that are not in good condition.
usability of tools? Show to the class usable tools.
measures when using tools? Explain preventive measures when using tools.
III. PROCEDURES
lesson A. A. Presenting examples/Instances of the new lesson
A. A. Discussing new concepts and practicing new skills # 1 B. B. Discussing new concepts and practicing new skills # 2 C. Developing mastery (leads to Formative Assessment 3)
D. D. Finding practical application of concepts and skills in daily living E. E. Making generalizations and abstractions about the lesson F. F. Evaluating learning G. G. Additional activities for application or remediation IV. REMARKS V. REFLECTION D. D. No. of learners who earned 80% in the evaluation E. E. No. of learners who require
Students will explain the meaning of each term in tool maintenance. Students will be able discuss the importance of tool maintenance. Each student will be able to give meaning of each term.
Tools are being sorted according to condition. Students will be able to present tools that are in good condition. Students will value the importance of knowing the tools that are in good
Usable tools are specified by the students. Students will specify each tool. Students will arrange each tool according to specifications.
Preventive measures are clearly explained by the students. Students will have oral report on the preventive measures. Students will work independently in applying preventive measures.
Let the student enumerate the terms in maintaining tools.
condition. Put together tools that are in good condition.
Students will be able to analyze the result of tools specification.
Students will become responsible in performing task through teamwork.
Giving value to the new lesson introduced by the teacher. Answer LO3, page 27
Realization on the importance of knowing tools. Answer Activity Sheet 3.1
Internalize the impact of following instruction. Accomplish the Scoring Rubrics
Appreciate the effect of listening to the teacher’s instruction. Accomplish the Scoring Rubrics
Individual activity.
Perform group task.
Bring materials for the next activity.
Examine your tools at home and note if there are damages or defects.
96 out of 96 students earned 80% mastery in the evaluation. None
96 out of 96 students earned 80% mastery in the evaluation. None
96 out of 96 students earned 80% mastery in the evaluation. None
Yes. have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow.
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow.
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow.
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
additional activities for remediation who scored below 80% F. Did the remedial lessons
work? No. of learners who have caught up with the lesson G. G. No. of learners who continue to require remediation H. H. Which of my teaching strategies I. I.
worked well? Why did these work? What difficulties did I encounter which my principal or supervisor can help me solve?
J. J. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Dec 12- 16 2016 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION Third
SESSION 3
SESSION 4
Dec. 12-16 OBJECTIVES A. CONTENT STANDARD
To enumerate the types of cleaning materials/disinfectant. materials/disinfectant. Explain each type of cleaning
To prepare all materials for all purpose cleaner. Explain each type of cleaning
To apply preventive maintenance, technique and procedure. Specify tools according to condition.
To apply the basic procedure in cleaning the range. Follow the steps in cleaning the range..
materials/disinfectant .
materials/disinfecta materials/disinfectant nt .
B.PERFORMANCE STANDARD
Types and uses of cleaning materials/disinfectant are explained .
Preparing All Purpose Cleaner .
Tools are specified.
Basic procedures are applied.
C.Learning Competency/Objectives
Learners will be able to: Enumerate and explain each type of cleaning material.
Learners will be able to: Prepare all purpose cleaner.
Learners will be able to: 1.Determine the usability of tools as specified.
Learners will be able to: 1.Perform the steps in cleaning the range.
Types and Uses of Cleaning Materials/Disinfectant
Preparing All Purpose Cleaner
Preventive Maintenance Technique and Procedure
Cleaning the Range
I. CONTENT II. LEARNING RESOURCES
SS. SS. References A. Teacher Guide Pages B. Learner’s Materials pp.
38
40
41
C. Textbook Pages D. Additional Materials from Learning Resources Portal E. Other Learning Resource
Web page
Web page
Web page
III. PROCEDURES F. Reviewing previous lesson or presenting the new lesson
Maintain Tools and equipment .
Types of cleaning materials
Preparing All Purpose Cleaner
G. G. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson W. W. Discussing new concepts and practicing new skills # 1
What cleaning materials do you use at home? Show samples of cleaning materials. Students will explain the types of cleaning materials .
What cleaning materials do you use at home? Show samples of all purpose cleaner.
Have you tried applying preventive maintenance? Explain the preventive maintenance, technique and procedure.
Students will prepare all purpose cleaner .
Students will explain the preventive maintenance, technique and procedure .
Preventive Maintenance Technique and Procedure Can you apply the skills in cleaning the range? Demonstrate ability on how to clean the range. Preventive measures are clearly explained by the students.
X. X. Discussing newskills concepts practicing new # 2 and
Students will be of able to discuss the importance cleaning materials. Each student will be able to enumerate the different cleaning materials. Let the student enumerate the different cleaning materials.
Students will able tocleaner. discuss the function of allbe purpose
Students will follow the preventive maintenance, technique and procedu re.
Students will have oral report on the preventive measures.
Students will be able to label the all purpose cleaner.
Students will apply the preventive maintenance and technique.
Students will work independently in applying preventive measures.
Let the student enumerate the dif ferent cleaning materials.
Students will become responsible in performing task through teamwork.
AA. AA. Making generalizations and
Giving value to the new lesson
Giving value to the new lesson
Students will be able to realize the value of knowing the preventive maintenance and techniques. Inculcate in mind the value of knowing
Appreciate the effect of listening to the
abstractionslearning about the lesson BB. BB. Evaluating
introduced by the teacher. Answer Self-Check 2.1, page 43
introduced by teacher. Accomplish thethe Scoring Rubrics
preventive maintenance. Accomplish the Scoring Rubrics
teacher’s instruction. Accomplish the Scoring Rubrics
Y. Developing mastery (leads to Formative Assessment 3)
Z. Z. Finding practical application of concepts and skills in daily living
CC. CC. Additional Additional activities for application or remediation IV. REMARKS
Group Task.
Group Task.
Bring materials for the next activity.
Examine your tools at home and note if there are damages or defects. 92 out of 92 students earned 80% mastery in the evaluation.
V. REFLECTION H. H. No. of learners who earned
96 out of 96 students earned 80% mastery in the evaluation None Not applicable
96 out of 96 students earned 80% mastery in the evaluation. None Not applicable
95 out of 95 students earned 80% mastery in the evaluation. None Not applicable
80% in the evaluation I. I. No. of learners who require
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow.
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
M. M. What difficulties did I encounter
96 out of 96 students earned 80% mastery in the evaluation.
96 out of 96 students earned 80% mastery in the evaluation.
95 out of 95 students earned 80% mastery in the evaluation.
92 out of 92 students earned 80% mastery in the evaluation.
N. N. What innovation or localized materials did I use/discover which I wish to share with other teachers?
None
None
None
Not applicable
additional activities for remediation who scored below 80% J. Did the remedial lessons work?
No. of learners who have caught up with the lesson K. K. No. of learners who continue to require remediation L. L. Which of my teaching strategies worked well? Why did these work? which my principal or supervisor can help me solve?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and January 3-6, 2017 Time 7:30-8:30/8:30-9:30 SESSION 1
OBJECTIVES A. CONTENT STANDARD
To enumerate the types of cleaning materials/disinfectant. materials/disinfectant. Explain each type of cleaning
Grade Level Learning Area Quarter
SESSION 2 To prepare all materials for all purpose cleaner. Explain each type of cleaning
7 BREAD AND PASTRY PRODUCTION Third
SESSION 3 To apply preventive maintenance, technique and procedure. Specify tools according to condition.
SESSION 4 To apply the basic procedure in cleaning the range. Follow the steps in cleaning the range..
materials/disinfectant .
materials/disinfecta materials/disinfectant nt .
B. PERFORMANCE STANDARD
Types and uses of cleaning materials/disinfectant are explained .
Preparing All Purpose Cleaner .
Tools are specified.
Basic procedures are applied.
C. Learning Competency/Objectives
Learners will be able to: Enumerate and explain each type of cleaning material.
Learners will be able to: Prepare all purpose cleaner.
Learners will be able to: 1.Determine the usability of tools as specified.
Learners will be able to: 1.Perform the steps in cleaning the range.
Types and Uses of Cleaning Materials/Disinfectant
Preparing All Purpose Cleaner
Preventive Maintenance Technique and Procedure
Cleaning the Range
I. CONTENT II. LEARNING RESOURCES H. References I.
Teacher Guide Pages
J.
Learner’s Materials pp.
38
40
41
K. Textbook Pages L. Additional Materials from Learning Resources Portal M. Other Learning Resource
Web page
Web page
Web page
III. PROCEDURES N. Reviewing previous lesson or presenting the new lesson
Maintain Tools and equipment .
Types of cleaning materials
Preparing All Purpose Cleaner
O. O. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson DD. DD. Discussing new concepts and practicing new skills # 1
What cleaning materials do you use at home? Show samples of cleaning materials. Students will explain the types of cleaning materials .
What cleaning materials do you use at home? Show samples of all purpose cleaner.
Have you tried applying preventive maintenance? Explain the preventive maintenance, technique and procedure.
Students will prepare all purpose cleaner .
Students will explain the preventive maintenance, technique and procedure .
Preventive Maintenance Technique and Procedure Can you apply the skills in cleaning the range? Demonstrate ability on how to clean the range. Preventive measures are clearly explained by the students.
EE. EE. Discussing newskills concepts practicing new # 2 and
Students will be of able to discuss the importance cleaning materials. Each student will be able to enumerate the different cleaning materials. Let the student enumerate the different cleaning materials.
Students will able tocleaner. discuss the function of allbe purpose
Students will follow the preventive maintenance, technique and procedu re.
Students will have oral report on the preventive measures.
Students will be able to label the all purpose cleaner.
Students will apply the preventive maintenance and technique.
Students will work independently in applying preventive measures.
Let the student enumerate the dif ferent cleaning materials.
Students will become responsible in performing task through teamwork.
HH. HH. Making generalizations and
Giving value to the new lesson
Giving value to the new lesson
Students will be able to realize the value of knowing the preventive maintenance and techniques. Inculcate in mind the value of knowing
Appreciate the effect of listening to the
abstractionslearning about the lesson II. II. Evaluating
introduced by the teacher. Answer Self-Check 2.1, page 43
introduced by the teacher. Accomplish the Scoring Rubrics
preventive maintenance. Accomplish the Scoring Rubrics
teacher’s instruction. Accomplish the Scoring Rubrics
FF. Developing mastery (leads to Formative Assessment 3)
GG. GG. Finding practical application of concepts and skills in daily living
JJ. JJ. Additional activities for application or remediation IV. REMARKS V. REFLECTION D. D. No. of learners who earned 80% in the evaluation
Group Task.
Group Task.
Bring materials for the next activity.
Examine your tools at home and note if there are damages or defects.
96 out of 96 students earned 80% mastery in the evaluation.
96 out of 96 students earned 80% mastery in the evaluation.
95 out of 95 students earned 80% mastery in the evaluation.
92 out of 92 students earned 80% mastery in the evaluation.
E. E. No. of learners who require
None
None
None
F. Did the remedial lessons work?
Not applicable
Not applicable
Not applicable
Not applicable
No. of learners who have caught up with the lesson G. G. No. of learners who continue to require remediation H. H. Which of my teaching strategies
None
None
None
None
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow.
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of old but usable
Utilization of old but usable materials
Utilization of old but usable materials
Utilization of old but usable materials
additional activities for remediation who scored below 80%
worked well? Why did these work?
I. I. What difficulties did I encounter which my principal or supervisor can help me solve?
J. J. What innovation or localized materials did I use/discover which I wish to share with other teachers?
materials
Department of Education
AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and January 16-20, 2017 Time 7:30-8:30/8:30-9:30
SESSION 1 OBJECTIVES
Grade Level Learning Area Quarter
SESSION 2 To give the meaning of hazard.
7 BREAD AND PASTRY PRODUCTION Third
SESSION 3 To read and understand the test
SESSION 4 To read and understand the test
A. CONTENT STANDARD B. PERFORMANCE STANDARD C. Learning Competency/Objectives
C
I. CONTENT
L
II. LEARNING RESOURCES
A
Identify hazards inside the campus . Enumerate the things that cause harm . Learners will be able to: List down the things that cause hazards. Identify Hazards and Risks
P. References Q. Teacher Guide Pages
S
R. Learner’s Materials pp. S. Textbook Pages
S
T. Additional Materials from Learning Resources Portal U. Other Learning Resource III. PROCEDURES V. Reviewing previous lesson or presenting the new lesson
U
Practice Occupational Safety and Health Procedures Are there things around us that you think are hazardous? Show samples of hazardous objects.
S
Students will identify hazardous objects .
P
Students will be able to explain the importance of knowing the meaning of hazard .
C. Developing mastery (leads to Formative Assessment 3)
E
D. D. Finding practical application of concepts and skills in daily living E. E. Making generalizations and abstractions about the lesson F. F. Evaluating learning
N
Students will be able to mention types of hazards. Let the students give concrete examples of hazards.
G. G. Additional activities for application or remediation
W. W. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson A. A. Discussing new concepts and practicing new skills # 1 B. B. Discussing new concepts and practicing new skills # 2
S
D
Appreciate the value of knowing the types of hazards.
E
Answer Test LO 1, page 56
D
Group Task.
questions.
Questions.
Third quarter exam day 1
Third quarter exam day 2
IV. REMARKS V. REFLECTION 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 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?
What innovation or localized materials did I use/discover which I wish to share with other teachers?
To give the meaning of hazard.
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and January 23 27, 2017 Time 7:30-8:30/8:30-9:30 SESSION 1
OBJECTIVES
To read and understand the test Questions.
Grade Level Learning Area Quarter
SESSION 2 To read and understand the test Questions.
7 BREAD AND PASTRY PRODUCTION Third
SESSION 3 To prepare baking tools and equipment based on their uses.
SESSION 4 To prepare baking tools and equipment based on their uses.
D. CONTENT STANDARD
Prepare baking tools and equipment based on their uses.
Prepare baking tools and equipment based on their uses.
E. PERFORMANCE STANDARD
Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
Interpreting the result of one’s performance in preparing baking tools.
Interpreting the result of one’s performance in preparing baking tools.
Webpage
Webpage
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
F. Learning Competency/Objectives
Third quarter exam day 1
Third quarter exam day 2
I. CONTENT II. LEARNING RESOURCES X. References Y. Teacher Guide Pages Z. Learner’s Materials pp. AA. Textbook Pages BB. Additional Materials from Learning Resources Portal CC. Other Learning Resource III. PROCEDURES DD. Reviewing previous lesson or presenting the new lesson
EE. EE. Establishing a purpose for the lesson A.Presenting examples/Instances of the new lesson H. H. Discussing new concepts and practicing new skills # 1 I. I. Discussing new concepts and practicing new skills # 2 J. Developing mastery (leads to Formative Assessment 3)
K. K. Finding practical application of concepts and skills in daily living L. L. Making generalizations and abstractions about the lesson
M. M. Evaluating learning N. N. Additional activities for application or remediation IV. REMARKS V. REFLECTION 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 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?
What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Jan. 31 Feb. 1÷3 2017 Time 7:30-8:30/8:30-9:30 SESSION 1
OBJECTIVES KK. CONTENT STANDARD
To prepare tools and equipment for specific baking purposes. Demonstrate knowledge and skills
Grade Level Learning Area Quarter
SESSION 2 Identify and define basic baking terms. Apply knowledge in different baking terms
7 BREAD AND PASTRY PRODUCTION SECOND
SESSION 3 To prepare baking tools and equipment based on their uses. Prepare baking tools and equipment
SESSION 4 To prepare baking tools and equipment based on their uses. Prepare baking tools and equipment
LL. PERFORMANCE STANDARD MM. Learning Competency/Objectives
I. CONTENT
in preparing tools and equipment Assess one’s ability in preparing tools and equipment for baking Learners will be able to: 1. Enumerate the basic baking tools
Strengthen one’s knowledge in defining baking terms. Learners will be able to: 1 Identify the basic baking terms 2 Define each term in baking
based on their uses. Align one’s skills in preparing baking tools and equipment. Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
based on their uses. Interpreting the result of one’s performance in preparing baking tools. Learners will be able to: 1.prepare baking tools 2. explain the uses of each tool.
2 Classify the basic baking tools and their uses Use Tools and Bakery Equipment
Definition of Terms
BAKING TOOLS AND THEIR USES
BAKING TOOLS AND THEIR USES
II. LEARNING RESOURCES S. References AAA. Teacher Guide Pages BBB. Learner’s Materials pp. CCC. Textbook Pages DDD. Additional Materials from Learning Resources Portal T. Other Learning Resource
4
Web page
5
7-9
10-12
Web page
Web page
Web page
Definition of Terms
Use Tools and Bakery Equipment
BAKING TOOLS AND THEIR USES
Ask thought-provoking question about the topic. Showing sample of tools
Ask: What baking tools do you have at home? Demonstration on the Uses of tools
Do you know the importance of knowing the baking terms? Cite examples of each term.
Students will answer individual question. Describe each baking tool.
Present actual tools to the students. Students will be able to present each tool. Students will appreciate each tool as presented. Comparison alley
Define each term clearly.
Actual presentation.
Students will explain clearly the importance of knowing each baking term. Share a sad story of an individual who failed to understand the baking terms.
Slide show of different tools and equipment. Students will explain the function function of each tool as shown on screen. Students will answer intelligently all questions. Cite instances of being unable to identify the function of tools correctly.
Realize the value of knowing each term in baking correctly. Oral Recitation based on Criteria.
Generalization on the uses and function of each tool. Rubrics on the Function of each tool.
III. PROCEDURES
III. III. Reviewing previous lesson or presenting the new lesson A. A. Establishing a purpose for the lesson B. B. Presenting examples/Instances of the new lesson C. C. Discussing new concepts and practicing new skills # 1 D. D. Discussing new concepts and practicing new skills # 2 E. Developing mastery (leads to Formative Assessment 3)
F. F. Finding practical application of concepts and skills in daily living G. G. Making generalizations and abstractions about the lesson H. H. Evaluating learning
Reflect on the importance of knowing each baking tool. Self-Reflection of the students
Students will part participate icipate in oral recitation.
Students will show and discuss the uses of each tool. Students will be able to perform the task based on the evaluation sheet. Let the students express their thoughts of failure to identify the function of each tool. Generalization on the uses and function of each tool. Rubrics on the Function of each tool.
I. I. Additional activities for
Group Activity
Oral Report
Individual activity.
Individual Activity.
B. No. of learners who require additional
96 out of 96 students earned 80% in the evaluation none
96 out of 96 students earned 80% in the evaluation none
96 out of 96 students earned 80% in the evaluation none
96 out of 96 students earned 80% in the evaluation none
activities for remediation who scored below 80% B. Did the remedial lessons work?
Not applicable
Not applicable
Not applicable
Not applicable
none
none
none
none
Lecture-discussion
Lecture-discussion
Lecture-discussion
LLecture-discussion ecture-discussion
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of indigenous materials
Utilization of indigenous materials
Utilization of indigenous materials
Utilization of indigenous materials
application or remediation IV. REMARKS V. REFLECTION A. A. No. of learners who earned 80% in the evaluation
No. of learners who have caught up with the lesson C. C. No. of learners who continue to require remediation D. D. Which of my teaching strategies worked well? Why did these work? E. E. What difficulties did I encounter which my principal or supervisor can help me solve? F. F. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL Alubijid, Misamis Oriental Oriental to 12 SSON LO G
ol her hing Dates and Time
ION 1
HS RICEL D. ABUCEJO . 22-25, 2016 -8:30/8:30-9:30 ION 2
de Level rning Area rter
AD AND PASTRY PRODUCTION OND
ION 3
ION 4
5-9 0BJECTIVES
A. CONTENT STANDARD
nd out how much students can remember about the tools and equipment. ify baking tools and
efine terms used in mensuration and calculation.
miliarize oneself with the table of weights and measures.
iliarize the table of weights and measures.
are poster of table of weights and
nd out how much students can remember about the standard weight and measures. ly basic mathematical operations in
equipment based on their
measures.
calculating weights and measures.
B. PERFORMANCE STANDARD C. Learning Competency/Objectives
TENT
RNING RESOURCES U. References A. Teacher Guide Pages B.Learner’s Materials pp. B. Textbook Pages C. Additional Materials from Learning Resources Portal D. Other Learning Resource OCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson
usage. ng tools and equipment are classified. ners will be able to: 9. Classify tools based on their usage. ification of Baking Tools and Equipment
page
G. Finding practical application of concepts and skills in daily living
H. Making generalizations and abstractions about the lesson I. Evaluating learning
rate conversion/substitution of weights and measures are performed. ners will be able to: termine how much basic mathematical operations can be applied.
nition of Terms Used in Mensuration and Calculation
C MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES.
page
DARD TABLE OF W WEIGHT EIGHT AND MEASURES
page
ing an Oven
sification of Baking Tools and Equipment
t are preparatory tools?
you familiar with the terms used in mensuration ou know the equivalent of 1 cup and calculation? to tablespoon? ain the meaning of the different measuring and uss the standard table of weight weighing terms. and measures. f discussion of the subject matter. e the students on how to use the standard table of weight and measures.. ents will be able to explain the meaning of each ents will look for the equivalent term. measurement based on the table. ents will value the importance of knowing the ents will appreciate the value of different terms used in mensuration and using th standard table of weight calculation. and measures. example of using one of the terms in ents will internalize the lesson mensuration. learned from the session.
C. Presenting examples/Instances of the nge tools based on their usage. new lesson tools based on their usage. D. Discussing new concepts and practicing new skills # 1 E. Discussing new concepts and practicing new skills # 2 F. Developing mastery s to Formative Assessment 3)
ents are aware of the terms used in mensuration and dard table of weights and measures calculation. are identified and applied. ners will be able to: ners will be able to: 9. Define terms used in mensuration and e the equivalent of some of the calculation. measurements.
ents will be able to classify tools and equipment. ents will individual label each tool according to their classifications. he student use incorrect tool in baking and ask her if its possible to use it for a different purpose. eciate the value of proper classification of tools. er Self-check 1.2
INITION of terms.
page NDARD TABLE OF WEIGHT AND MEASURES e you tried lighting an oven? ent new lesson based on the basic mathematical operations. fer with the students the use of basic mathematical operation. ents will solve basic mathematical problems. cher will evaluate students performance. ents will individually evaluate as to where they failed to answer correctly.
ect on the importance of knowing each term in
wing the value of the table of
lization on the importance of knowing
mensuration lication on each of the mensuration term.
weight and measures is a must. rics on the Function of each tool.
how to perform mensuration. rics on the Function of each tool.
J. Additional activities for application or remediation
pictures of different tools and paste on a short bond paper.
l Recitation
ents will answer Self-check 1.1
ing of experiences by pair.
MARKS FLECTION D. No. of learners who earned 80% in the evaluation E. No. of learners who require additional activities for remediation who scored below 80% F. Did the remedial lessons work? No. of learners who have caught up with the lesson G. No. of learners who continue to require remediation H. Which of my teaching strategies worked well? Why did these work? I. What difficulties did I encounter which my principal or supervisor can help me solve? J. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and February 14-17, 2017 Time 7:30-8:30/8:30-9:30 SESSION 1
Grade Level Learning Area Quarter
SESSION 2
7 BREAD AND PASTRY PRODUCTION FOURTH QUARTER
SESSION 3
SESSION 4
Sept. 5-9 OBJECTIVES NN. CONTENT STANDARD
To internalize the conversion of weights and measures Use conversion table to convert
To realize the importance of accuracy in measurement. Identify liquid from dry ingredients.
To apply the basicand principle in measuring liquid dry ingredients. Use appropriate tools to measure dry
To apply the basicand principle in measuring liquid dry ingredients. Use appropriate tools to measure liquid
weights and measurements. measurements.
ingredients.
ingredients.
Dry ingredients are measured. Learners will be able to: 1.Determine accurate measurement of dry ingredients. Measure Dry and Liquid Ingredients Accurately
Liquid ingredients are measured. Learners will be able to: 1.Determine accurate measurement of liquid ingredients.
OO. PERFORMANCE PERFORMANCE STANDARD PP. Learning Competency/Objectives I. CONTENT
Conversion table is being utilized. Learners will be able to: 10. Utilize conversion table. Conversion/substitution of Weights and Measures
Liquid and dry ingredients are identified. Learners will be able to: 10. Identify liquid and dry ingredients. Measure Dry and Liquid Ingredients Accurately
Measuring Liquid Ingredients Accurately
II. LEARNING RESOURCES V. References EEE. Teacher Teacher Guide Pages FFF. Learner’s Materials pp. GGG.
27
28
29
30
Textbook Pages
HHH. Additional Materials from Learning Resources Portal W. Other Learning Resource III. PROCEDURES
A. A. Reviewing previous lesson or presenting the new lesson B. B. Establishing a purpose for the lesson C. C. Presenting examples/Instances of the new lesson D. D. Discussing new concepts and practicing new skills #1 E. E. Discussing new concepts and practicing new skills #2 F. F. Developing mastery (leads to Formative Assessment 3) G. G. Finding practical application of concepts and skills in daily living H. H. Making generalizations and abstractions about the lesson I. I. Evaluating learning
Web page
Web page
Web page
Web page
BASIC MATHEMATICAL OPERATIONS IN CALCULATING WEIGHTS AND MEASURES.
Conversion/substitution of Weights and Measures
Measure Dry and Liquid Ingredients Accurately
Measure Dry and Liquid Ingredients Accurately
Do you know the purpose of conversion table? Illustrate the table of weight and measures.
Do you know the importance of measuring dry and liquid ingredients? Explain the importance of knowing liquid and dry ingredients.
Can you measure dry ingredients accurately? Demonstrate ability on how to measure dry ingredients.
Can you measure liquid ingredients accurately? Demonstrate ability on how to measure dry ingredients.
Let the students memorize the conversion table.
Discussion on the importance of identifying liquid and dry ingredients.
Show to the class the correct way of measuring dry ingredients.
Show to the class the correct way of measuring dry ingredients.
Students will be able memorize the conversion table.
Students will be able to explain the importance of knowing liquid and dry ing.
Students will measure dry ingredients by team.
Students will apply teamwork in measuring liquid ingredients.
Each students will show to the class the how to convert ®C to ®F. Let the stud student ent conve convert rt ®C to ®F. .
Students will value the importance of knowing the dry and li quid ingredients. Put together together liquid ingredients in one set and dry ingredients in another set.
Students will work as a team in measuring dry ingredients. Students will develop positive attitude in measuring dry ingredients.
Students will work develop team work in performing the task. Students will become responsible in performing task through teamwork.
Giving value to the new lesson
Realization on the importance of knowing
Internalize the impact of following
Appreciate the effect of listening to the
introduced by the teacher.
liquid and dry ingredients.
instruction.
teacher’s instruction.
Answer LO3, page 27
Answer Activity Sheet 3.1
Accomplish the Scoring Rubrics
Accomplish the Scoring Rubrics
J. J. Additional activities for application or remediation IV. REMARKS V. REFLECTION A No. of learners who earned
Bring pictures of liquid and dry ingredients.
Oral Recitation
Bring measuring cups
Examine your tools at home and note if there are damages or defects.
90 students earned 80% in the
90 students students earned earned 80% 80% in the evaluation evaluation
90 studen students ts earned earned 80% in the
90 students earned 80% in the
evaluation 10 learners who require additional activities for remediation who scored below 80%
learners who require additional activities for remediation who scored below 80%
evaluation learners who require additional activities for remediation who scored below 80%
evaluation 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
Yes. 10 have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
Yes have caught up with the lesson
D. D. No. of learners who continue to require remediation E. E. Which of my teaching strategies worked well? Why did these work?
None
None
None
None
Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow
Lecture-demonstration. Complete package Lecture-demonstration. and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lecture-demonstration. Lecture-demonstr ation. Complete package and easy to follow
Lack of training facilities
Lack of training facilities
Lack of training facilities
Lack of training facilities
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
Utilization of recyclable materials
80% in the evaluation B. B. No. of learners who require additional activities for remediation who scored below 80%
difficulties did I encounter F. F. What which my principal or supervisor can help me solve? G. G. What innovation or localized materials did I use/discover which I wish to share with other teachers?
Department of Education AUBIJID NATIONAL COMPREHENSIVE HIGH SCHOOL
Alubijid, Misamis Oriental
GRADE 1 to 12
DAILY LESSON LOG
School ANCHS Teacher MARICEL D. ABUCEJO Teaching Dates and Feb. 21-25 Time 7:30-8:30/8:30-9:30
Grade Level Learning Area Quarter
7BREAD AND PASTRY PRODUCTION SECOND
SESSION 1
SESSION 2 To check condition of tools and equipment.
To specify tools that needs repair.
To perform basic preventive measure.
K. CONTENT STANDARD
To enumerate steps in maintaining tools and equipment. Define terms for tools and
Sort tools according to condition.
Specify tools according to condition.
Enumerate and discuss preventive
L. PERFORMANCE STANDARD
equipment Basic termsmaintenance. are defined.
Good condition of tools are sorted
Tools are specified.
measures. Basic preventive measures are performed.
Dec. 6 – Dec. 9 OBJECTIVES
SESSION 3
SESSION 4
M. Learning
Learners will be able to:
Learners will be able to:
Learners will be able to:
Learners will be able to:
11. Define basic terms in maintaining tools. Maintain Tools and Equipment
11. Identify tools that are not in good condition. Check Condition of Tools and Equipment
1.Determine the usability of tools as specified. Specification of Tools
1.Perform preventive measures of maintaining tools. Perform Basic Preventive Measure
Competency/Objectives I. CONTENT
II. LEARNING RESOURCES E. References e. Teacher Guide Pages f.
34
Learner’s Materials pp.
35
36
37
g. Textbook Pages h. Additional Materials from Learning Resources Portal F. Other Learning Resource
Web page
Web page
Web page
Web page
Measuring liquid ingredients.
Maintain Tools and Equipment
Check Condition of Tools and Equipment
Specification of Tools
How do you maintain tools at home? Unlock difficult terms in maintaining tools. Students will explain the meaning of each term in tool maintenance. Students will be able discuss the importance of tool maintenance. Each student will be able to give meaning of each term.
Were you able to determine the usability of tools? Show to the class usable tools.
Students will arrange each tool according to specifications.
Do you know that there are preventive measures when using tools? Explain preventive measures when using tools. Preventive measures are clearly explained by the students. Students will have oral report on the preventive measures. Students will work independently in applying preventive measures.
Students will be able to analyze the result of tools specification.
Students will become responsible in performing task through teamwork.
III. PROCEDURES G. Reviewing previous lesson or presenting the new lesson
H. H. Establishing a purpose for the lesson B. B. Presenting examples/Instances of the new lesson O. O. Discussing new concepts and practicing new skills # 1 P. P. Discussing new concepts and practicing new skills # 2
R. R. Finding practical application of concepts and skills in daily living S. S. Making generalizations and abstractions about the lesson T. T. Evaluating learning
Let the student enumerate the terms in maintaining tools.
Can you identify tools that are not in good condition?? Present example of tools that are not in good condition. Tools are being sorted according to condition. Students will be able to present tools that are in good condition. Students will value the importance of knowing the tools that are in good condition. Put together tools that are in good condition.
Giving value to the new lesson introduced by the teacher. Answer LO3, page 27
Realization on the importance of knowing tools. Answer Activity Sheet 3.1
Internalize the impact of following instruction. Accomplish the Scoring Rubrics
Appreciate the effect of listening to the teacher’s instruction. Accomplish the Scoring Rubrics
U. U. Additional activities for
Individual activity.
Perform group task.
Bring materials for the next activity.
Examine your tools at home and note if
Q. Developing mastery (leads to Formative Assessment 3)
application or remediation IV. REMARKS
Usable tools are specified by the students. Students will specify each tool.
there are damages or defects.
V. REFLECTION
N. N. No. of learners who earned 80% in the evaluation O. O. No. of learners who require additional activities for remediation who scored below 80% P. Did the remedial lessons work? No. of learners who have caught up with the lesson
Q. Q. No. of learners who continue to require remediation R. R. Which of my teaching strategies worked well? Why did these work? S. S. What difficulties did I encounter which my principal or supervisor can help me solve?
T. T. What innovation or localized materials did I use/discover which I wish to share with other teachers?
96 out of 96 students earned 80% mastery in the evaluation. None
Yes. have caught up with the lesson None Lecture-demonstration. Complete Lecture-demonstration. package and easy to follow. Lack of training facilities
Utilization of old but usable materials
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