School: Ayungon National High School- Carol-an Extension Grade Level: 7

GRADES 1 to 12 Teacher: MS. JEZAH V. BUGAY Learning Area: TLE

DAILY LESSON LOG
Teaching Dates and Time: January 21-25 Quarter: 4th

Session 1 Session 2
I. OBJECTIVES Objectives must be meet over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and remedial
activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable
children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards: Demonstrate understanding of/on:
B. Performance Standards: Baking tools and equipment are identified based on their uses.
C. Learning  identify types of tools, equipment, and paraphernalia  Identify the materials of kitchen tools and equipment
Competencies/Objectives:  distinguish the appropriate tools and equipment based on their uses  Demonstrate the proper use of kitchen utensils.
Write the LC Code for each  describe the various types of kitchen tools, equipment, and paraphernalia  Follow the proper usage of each tool and equipment

Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
CONTENT Baking tools and equipment Classification of baking tools and equipment
Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as
LEARNING RESOURCES paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials Pages
3. Textbook Pages TLE-HOME ECONOMICS LEARNING MODULE BREAD AND PASTRY PRODUCTION PP. 7-12 TLE-HOME ECONOMICS LEARNING MODULE BREAD AND PASTRY PRODUCTION PP. 16-17
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources Laptop, learning module Laptop, learning module
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  In preparation for the lesson students will have an activity.  Review the students about the past lesson. Let students enumerate the different baking
Presenting the New Lesson Activity: pictures of different types of baking tools and equipment are shown to students. tools and equipment.
They will try to identify each picture.  Activity I:CHARADE
Class divided into five groups. Each group will have a representative to pick a baking
tool and to act while the rest of the group will try to guess.
B. Establishing a Purpose for the  Students will understand that everything shown in the slideshow are the common  Ask students the importance of knowing the uses of baking tool and equipment
Lesson tools and equipment used in baking
C. Presenting Examples/Instances  Present to students the rest of the baking tools and their uses  Show to students the different baking utensils and equipment
of the Lesson
D. Discussing New Concepts and  Describe to students the uses of each tools and equipment.  Discuss to students the functions of each cooking utensils and equipment
Practicing New Skills #1
E. Discussing New Concepts and  Demonstrate to students how to use each baking tool  Explain to students the classification of baking tools and equipment
Practicing New Skills #2
F. Developing Mastery  Activity:  Students demonstration on the use of kitchen tools and equipment
(Leads to Formative Assessment 3) Class will be divided into five groups. Each group will try again to identify each
 baking tool
G. Finding Practical Applications  Students will share how knowing the different kitchen tools helps to be efficient  Each group will discuss and share how kitchen tools and equipment helps in our daily
of Concepts and Skills in Daily when preparing food or baking. lives.
Living
H. Making Generalizations and  Students will discuss the significance of learning the uses of baking tools and  Guided questions:
Abstractions about the Lesson equipment.  Why do we need to know the different baking tools and equipment
 How do baking tools help us when baking

I. Evaluating Learning  Quiz 10 points  Quiz 15 points

J. Additional Activities for  Students will compile 20 pictures of different baking tools.  Students will classify the pictures of different baking tools they have compiled and paste
Application or Remediation it on a bond paper.
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% ___ of Learners who earned 80% above ___ of Learners who earned 80% above
in the evaluation
B. No. of learners who require ___ of Learners who require additional activities for remediation ___ of Learners who require additional activities for remediation
additional activities for
remediation
C. Did the remedial lessons work? ___Yes ___No ___Yes ___No
No. of learners who have caught ___of Learners who caught up the lesson ___of Learners who caught up the lesson
up with the lesson
D. No. of learners who continue to ___ of Learners who continue to require remediation ___ of Learners who continue to require remediation
require remediation
E. Which of my teaching strategies Strategies used that work well: Strategies used that work well:
work well? Why did these work? ___ Group collaboration ___ Group collaboration
___ Games ___ Games
___ Solving Puzzles/Jigsaw ___ Solving Puzzles/Jigsaw
___ Answering preliminary ___ Answering preliminary
activities/exercises activities/exercises
___ Carousel ___ Carousel
___ Diads ___ Diads
___ Think-Pair-Share (TPS) ___ Think-Pair-Share (TPS)
___ Rereading of Paragraphs/ ___ Rereading of Paragraphs/
Poems/Stories Poems/Stories
___ Differentiated Instruction ___ Differentiated Instruction
___ Role Playing/Drama ___ Role Playing/Drama
___ Discovery Method ___ Discovery Method
___ Lecture Method ___ Lecture Method
Why? Why?
___ Complete IMs ___ Complete IMs
___ Availability of Materials ___ Availability of Materials
___ Pupils’ eagerness to learn ___ Pupils’ eagerness to learn
___ Group member’s Cooperation in ___ Group member’s Cooperation in
doing their tasks doing their tasks
F. What difficulties did I encounter __ Bullying among pupils __ Bullying among pupils
which my principal or supervisor __ Pupils’ behavior/attitude __ Pupils’ behavior/attitude
 can help me solve? __ Colorful IMs __ Colorful IMs
__ Unavailable Technology __ Unavailable Technology
Equipment (AVR/LCD) Equipment (AVR/LCD)
__ Science/ Computer/ __ Science/ Computer/
Internet Lab Internet Lab
__ Additional Clerical works __ Additional Clerical works
G. What innovations or localized Planned Innovations: Planned Innovations:
materials did I used/discover __ Localized Videos __ Localized Videos
which I wish to share with other __ Making big books from __ Making big books from
teachers? views of the locality views of the locality
__ Recycling of plastics to be used as __ Recycling of plastics to be used as
Instructional Materials Instructional Materials
__ Local poetical composition __ Local poetical composition

Prepared by: Checked by:

JEZAH V. BUGAY MRS. JOCELYN B. GUARDARIO

SST-I Teacher-In-Charge