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Grade 1 to 12 School Mayor Pablo O.

Lim Memorial High School Grade Level 10


Teacher Mrs. Loida L. Escodero Learning Area HOUSEHOLD SERVICES
DAILY LESSON LOG Teaching Date and Time June 21, 2019 8:00-12:00 Quarter 1st Quarter

Monday Tuesday Wednesday Thursday


I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be folled and if needed, additional lessons, exercises and remedial activities may be done for
developing content knowledge and competencies. These are assessed using Formative assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in the learning the lessons. Weekly objectives shall be derived
from the curriculum guides.
A. Content Standards The learners demonstrate an understanding of the environment and market for HS in one’s locality.
B. Performance Standards The learners independently create a vicinity map that reflects the potential of a HS market in the locality.
C. Learning Competencies/
DEVELOP AN HS PRODUCT/ SERVICE SELECT A BUSINESS IDEA DEVELOP A BRAND FOR THE PRODUCT
objectives

Write the LC code for each TLE_9-12EM-I0-1 TLE_9-12EM-I0-2 TLE_9-12EM-I0-2


II. CONTENT Product Development Selecting business idea Branding
Key concepts in developing Key concepts of selecting
a product a business idea
Finding value for the product
Innovation
Unique Selling Proposition (USP)

A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment activities. Sustain
learning systematically by providing students with multiple ways to learn new things, practice their learning question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson
or presenting the new Review the previous lesson
lesson
B. Establishing a purpose for
the lesson To apply creativity and To analyze a business idea To create a unique product brand.
innovative techniques to based on the criteria/
develop a marketable techniques set.
product.
C. Presenting Let the learners define Present the lesson through a
examples/instances of the “Product Development”. video presentation on generating
new lesson
ideas in business.
D. Discussing new concepts Let the learners answer the
and practicing new skill #1 following questions: Group Activity Group Activiitty
1. For whom the product
services aimed at? Let the learners generate their Generate a a clear and appealing
2. What benefit will the own business idea through a product with a logo and a tagline.
customers expect from it? guided questions.
3. How will the product
differ from the existing
brand? From its
competitor?
Let them name the needs
and wants of the customers
that should be taken into
big consideration in
developing a product.
E. Discussing new concepts Discuss the process of
and practicing new skill #2 development. Reporting
F. Developing mastery .
( Leads to Formative Peer Interview.
Assessment 3)
G. Finding practical
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about the
lesson

I. Evaluating Learning Assessing the performance Assessing the performance Assessing the performance
through a scoring rubric through a scoring rubric through a scoring rubric
J. Additional activities for .
application or remediation
V. REMARKS
VI. REFLECTION Reflection on your teaching and asee yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for
you so when you meet them, you can ask them relevant questions.
A. No. of earners who earned 80%
on the formative assessment

B. No. of learners who require


additional activities for
remediation.
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.
Grade 1 to 12 School Mayor Pablo O. Lim Memorial High School Grade Level 10
Teacher Mrs. Loida L. Escodero Learning Area HOUSEHOLD SERVICES
DAILY LESSON LOG Teaching Date and Time June 21, 2019 8:00-12:00 Quarter 1st Quarter

8:00-10:00 10:00-12:00
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be folled and if needed, additional lessons, exercises and remedial activities may be done for
developing content knowledge and competencies. These are assessed using Formative assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find significance and joy in the learning the lessons. Weekly objectives shall be derived
from the curriculum guides.
D. Content Standards The learners demonstrate an understanding of the concepts, principles, and techniques in preparing and cooking hot and cold meals.
E. Performance Standards The learners independently prepare and cook quality hot and cold meals according to recipe.
F. Learning Competencies/
objectives LO1. PREPARE INGREDIENTS ACCORDING TO RECIPE

Write the LC code for each TLE_HEHS9-12HC-Ia-b-1

II. CONTENT
PURCHASING DISH AND INGREDIENTS PREPARATION

B. References
1. Teacher’s Guide pages P.7-9 p.7-9
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative assessment activities. Sustain
learning systematically by providing students with multiple ways to learn new things, practice their learning question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
knowledge. Indicate the time allotment for each step.
K. Reviewing previous lesson Through brainstorming, the learners will be asked to share
or presenting the new personal experience on purchasing activity.
lesson
L. a.To explain the characteristics of effective purchasing
Establishing a purpose for a. Demonstrate food safety handling procedure
the lesson steps and procedure. b. Show correct and proper use of recipe
b.Determine the food quantity with the right price of goods c. Standardize and quantify recipes
c.Develop skills in purchasing goods and products. d. List important temperatures in food preparation
M. Presenting Present the word PURCHASING and PURCHASER and let the Facilitate learning on Dish and Ingredients preparation through picture depicting
examples/instances of the learners give some idea on that terms. Food handling.
new lesson
N. Discussing new concepts Group of purchases will be enumerated through socialized On the basis of picture presented let the learners discuss how food should be properly handled.
and practicing new skill #1
recitation.
O. Discussing new concepts GROUP ACTIVITY The term FOOD SAFETY HANDLING will be defined to give the learners background on the Dish and Ingredients
and practicing new skill #2 Preparation.
The learners will be asked to explain the characteristics of
effective purchasing steps and procedures through the diagram The learner will explain the important task of a food handler in food preparation.
on basic flow of purchasing activities. Discuss the important temperatures to be observed in food preparation.
They will identify the types of purchases together with the
practical tips on buying different commodities.

P. Developing mastery List down the essential guide in purchasing activity then let the NEWS WRITE-UP
( Leads to Formative learners discuss and explain it briefly. Let the learners write a news story about food poisoning. They are on how the in going to put insights on how
Assessment 3)
the incidence could be prevented through safety precautions.

Q. Finding practical
applications of concepts
and skills in daily living
R. Making generalizations In purchasing, quality should not be sacrificed in favor
and abstractions about the
lesson
of cost. Remember that not all expensive goods, It is important then for each person handling foods to practice personal hygiene.
however, are necessary of good quality.

S. Evaluating Learning Conduct a long quiz


T. Additional activities for
application or remediation .
V. REMARKS
VI. REFLECTION Reflection on your teaching and asee yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for
you so when you meet them, you can ask them relevant questions.
D. No. of earners who earned 80%
on the formative assessment

E. No. of learners who require


additional activities for
remediation.
F. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.