GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS

Teaching Dates and Time February 13-17, 2023 (9:45-10:45) Quarter 3rd Quarter/week1

Monday-Feb,13 Tuesday-Feb.14 Wednesday-Feb15 Thursday-Feb.16 FridayFeb.17

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding on promoting food and beverage products. .

B. Performance Standards The learner demonstrates knowledge and skills on how to promote food and beverage products: 1. Update oneself on the current food menus,
and service trends 2. Identify possible food sources based on acceptable cultural norms and wants 3. Demonstrate appreciation for new trends in
food and beverage service 4. Demonstrate skills in responding to cultural food needs with variety and quality 5. Respond efficiently to customers’
query on foods and drinks with courtesy 6. Demonstrates appreciation for new trends in food and beverage service
C. Learning Competencies/Objectives
Write the LC code for each
1.2 Know different types 1.3 Know common food ICL 1.4 Study the special
1.1 Master the names of of sauces and allergens to prevent dietary requirements and
past and current trends accompaniments serious health cultural needs of food
of dishes in the menu TLE_HEFBS9- 12PP-IIIa- consequences and beverage products
TLE_HEFBS9- 12PP-IIIa- 1 TLE_HEFBS9- 12PP-IIIa- TLE_HEFBS9- 12PP-IIIa-1
1 1
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.

II. CONTENT PROMOTE FOOD AND BEVERAGE PRODUCTS (PP) . Know the Product
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp. TG pp.23-24 TG p.25 TG p.26 TG pp.27-28
2. Learner’s Material pages LM pp.1-13 LM pp.1-13 LM pp.1-13 LM pp.1-13 LM pp.1-13
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 Recall about Food and Review about taking table Review how to answer inquiries Review about the pertinent
presenting the new lesson reservations and answer
Beverages Service and taking and asking pertinent questions questions to be ask and how to
inquiries will introduce
table reservations will will introduce record reservation data will
introduce introduce
B. Establishing a purpose for the lesson Explain about table reservations Explain about asking pertinent Explain about recording the
Explain about answering questions reservation data
 inquiries
C. Presenting examples/instances for Ask them about their idea about Ask them how to answer Ask them about the lesson Ask them if they experience like
the new lesson
the lesson inquiries they know this

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about taking table Discuss how to answer inquiries Discuss the pertinent questions Discuss about reservation data
practicing new skills #1
reservations promptly, clearly and accurately to ask

E. Discussing new concepts and Discuss the how to take Discuss the different ways how Discuss what are the pertinent Discuss how to record the data
practicing new skills #2
reservations to answer inquiries questions to complete the reservation
details of the reservations

F. Developing mastery How to take table reservations? How to answer inquiries What are pertinent questions to How to record the reservation
(Leads to Formative Assessment 3)
promptly ,clearly and complete the details for data ?
accurately? reservations?

G. Finding practical applications of Importance of knowing to take Importance of knowing how to Importance of knowing to ask Importance of the lesson
concepts and skills in daily living
table reservations answer inquiries pertinent questions

H. Making generalizations and Recall about the topic Recall about the lesson
abstractions about the lesson
Re-discuss about taking table Re discuss about answering
reservations inquiries

I. Evaluating learning Mastery Activity Activity Activity

J. Additional activities for application 5 minutes remedial -5 minutes remedial -
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?
G. What innovation or localized -
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

 SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time February 27,28-March 1-3, 2023 (9:45-10:45) Quarter 3RD Quarter/ week 3

Monday_Feb.27 Tuesday-Feb.28 Wednesday-March 1 Thursday-March 2 Friday-March 3

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable
children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding on promoting food and beverage products. .

B. Performance Standards
The learner demonstrates knowledge and skills in food and beverage service related to carrying out upselling strategies

C. Learning Competencies/Objectives
Write the LC code for each
3.1 Suggest slow 3.2 Offer second 3.3 Mention food portion ICL 3.4 Recommend new
moving but highly servings of ordered or size for possible items to regular
profitable items to items TLE_HEFBS9- adjustments with the customers to encourage
increase guest 12PP-IIIc-3 orders TLE_HEFBS9- them to try other items
checkTLE_HEFBS9- 12PP-IIIc-3 in the menu
12PP-IIIc-3 TLE_HEFBS9- 12PP-IIIc-
3
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.

II. CONTENT Upselling Techniques (Carry out Upselling Strategies)

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.24-36 TG pp.24-36 TG p.24-36 TG pp.24-36
2. Learner’s Material pages LM pp.1-12 LM pp.1-12 LM pp.1-12 LM pp.1-12
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 Recall and confirming details of Review and providing additional Review and service stations and Review and stock supplies will
presenting the new lesson information about food service
reservations will introduce equipment will introduce introduce
establishment will introduce

B. Establishing a purpose for the lesson Explain about repeating and Explain about food service Explain about service stations Explain the stock supplies
confirming reservations establishment necessary for service.

C. Presenting examples/instances for Ask them about confirming Show them about food service Ask them their idea about the Ask them about the lesson
the new lesson
reservations establishment lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about repeating Discuss about food service Discuss about service stations Discuss the stock supplies
practicing new skills #1
reservations establishment and equipment necessary for service

E. Discussing new concepts and Discuss how to confirm Discuss about how to provide Preparing the service stations
practicing new skills #2
reservations additional details in a food and equipment
service establishment

F. Developing mastery How to repeat and confirm What are the additional details How prepare the service What are the stocks supplies
(Leads to Formative Assessment 3)
reservations? in food service establishment? stations and equipment? necessary in service?

G. Finding practical applications of Importance of repeating and Importance of knowing the Importance of knowing how to Importance of knowing the
concepts and skills in daily living
confirming reservations topic prepare the service stations and stocks supplies
 equipment

H. Making generalizations and Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson
Recall about the topic

I. Evaluating learning Activity Activity Mastery Quiz

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time March 6-10,2023 TVL11 (9:45-10:45) Quarter 3rd Quarter/Week 4

Monday- March 6 Tuesday-March 7 Wednesday-March 8 Thursday-March 9 Friday-March 10

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and
diverse styles of service.
B. Performance Standards
The learner: 1. demonstrates knowledge and skills on the proper way of giving food and beverage services to guests 2. Prepare
schedules of menus to be served 3. Perform strictly the sanitation and hygiene practices in dealing with guests, and in responding to
their food and beverage service needs
C. Learning Competencies/Objectives ICL
Write the LC code for each
1.1 Serve food selections 1.3 Serve food orders to 1.5 Serve food orders in 1 1.7 Monitor sequence
promptly from service the guests 1.4 Serve accordance with the of service and meal
areas 1.2 Check food food orders and clear enterprise serving style delivery in accordance
orders for presentation with minimal disturbance standards 1.6 Mention with enterprise
and appropriate garnish to other guests and in the name of the dish or procedures TLE_HEFBS9-
and accompaniments accordance to hygienic order upon serving the 12SG-IIId-4
TLE_HEFBS9- 12SG-IIId- requirements guests TLE_HEFBS9-
4 TLE_HEFBS9- 12SG-IIId- 12SG-IIId-4
4
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.

II. CONTENT KNOW THE PRODUCT

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp. TG pp.23-24 TG p.25 TG p.26 TG pp.27-28
2. Learner’s Material pages LM pp.1-23 LM pp.1-23 LM pp.1-23 LM pp.1-23 LM pp.1-23
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 Recall and cleaning,wiping and Review and Check the cleanliness Review and Fill ing water Review and refill condiments and
presenting the new lesson and condition of all tables will
putting tableware will introduce pitchers and ice buckets sauce bottles will introduce
tableware introduce will introduce

B. Establishing a purpose for the lesson Show about cleaning and wiping Explain how Check the cleanliness Explain about service stations Explain the refilling condiments and
and condition of all tables, sauce bottles.

C. Presenting examples/instances for Ask them about the lessons Show them about Checking the Ask them their idea about the Ask them about the lesson
the new lesson cleanliness and condition of all lesson
tables,

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about cleaning and Discuss how Check the cleanliness Discuss about filling water Discuss about refilling condiments
practicing new skills #1
wiping of tableware and condition of all tables, pitchers and ice buckets and sauce bottles
E. Discussing new concepts and Discuss how to put the Discuss how to put the - filling water pitchers and ice Wiping, cleaning and drying the
practicing new skills #2 necks and tops of the bottles
tableware tableware buckets

F. Developing mastery How to put the tableware? How to Check the cleanliness and How to fill water pitchers and How to refill condiments and sauce
(Leads to Formative Assessment 3) condition of all tables? bottles?
ice buckets?

G. Finding practical applications of Importance of knowing how to Importance of knowing the topic Importance of filling water Importance of knowing how to
concepts and skills in daily living
clean, wipe and put the pitchers and ice buckets refill condiments and sauce bottles
tableware

H. Making generalizations and Recall about the topic Re-discuss about the topic Recall about the lesson
abstractions about the lesson
Recall about the topic

I. Evaluating learning Activity Activity Activity Mastery

J. Additional activities for application Review and Check the cleanliness

for remediation and condition of all tables will
introduce

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?
G. What innovation or localized -
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11
DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time March 13-17,2023 TVL11 (9:45-10:45) Quarter 3rd Quarter/Week 5

Monday(March 13) Tuesday(March 14) Wednesday(March 15) Thursday(Marcch 17) Friday(March 18)
I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find
significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and
diverse styles of service
B. Performance Standards
The learner: 1. demonstrates the skills in proper food and beverage selection in handling guests with special needs 2. demonstrates
skills in responding to cultural food needs with variety and quality 3. Respond efficiently to customers’ query on food and drinks with
courtesy.
C. Learning Competencies/Objectives 2.1 Attend to anticipated 2.2 Offer and serve 2.3 Provide necessary ICL 2.4 Recognize and follow
Write the LC code for each
additional request or needs of additional food and condiments and up delays or deficiencies in
the guest TLE_HEFBS9- 12SG- beverage at the appropriate tableware service promptly based on
IIId-5 appropriate time based on the food order enterprise policy 2.5
TLE_HEFBS9- 12SG-IIId-5 TLE_HEFBS9- 12SG-IIId-5 Conduct “3-minute check”
for guest’s satisfaction
TLE_HEFBS9- 12SG-IIId-5
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.

II. CONTENT LO 2. Assist the Diners

III. LEARNING RESOURCES List 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 paper-based
materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp. TG pp.23-24 TG p.25 TG pp.27-28
2. Learner’s Material pages LM pp.1-13 LM pp.1-13 LM pp.1-13 LM pp.1-13
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 Recall and Promote special tent Review Check equipment and Review and food hygiene and Review and Station Mise-en-
presenting the new lesson Occupational Health and Safety
cards and similar special displays prepare for service will place will introduce
will introduce introduce measures will introduce
B. Establishing a purpose for the Explain about the lesson Explain about OHS Explain the about mise en place
lesson
Explain how Check equipment
and prepare for service

C. Presenting examples/instances for Ask them about the topic Show them about Checking Ask them their idea about Ask them about the lesson
the new lesson
equipment and prepare for OHS
service

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Promoting special tent Discuss Check equipment and Discuss about OHS Discuss about Station Mise-en-
practicing new skills #1 cards prepare for service place

E. Discussing new concepts and Discuss about promoting special - Discuss about Applying food Discuss about mis en place
practicing new skills #2
displays hygiene and Occupational
Health and Safety measures

F. Developing mastery How to Promote special tent cards and How to Check equipment and How to Apply food hygiene and How to Station Mise-en-place?
(Leads to Formative Assessment 3) similar special displays? prepare for service? Occupational Health and Safety
measures

G. Finding practical applications of Importance of Promoting special tent Importance of knowing the Importance of Applying food Importance of knowing how
concepts and skills in daily living cards and similar special displays lesson hygiene and Occupational to Station Mise-en-place
Health and Safety measures

H. Making generalizations and Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson
Recall about the topic

I. Evaluating learning Activity Activity Activity Mastery Activity

J. Additional activities for application
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

materials did I use/discover which I
wish to share with other teachers?
 Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time March 20-24, 2023 TVL11 (9:45-10:45) Quarter 3rd Quarter/week 6

Monday(March 20) Tuesday(March 21) Wednesday(March 22) Thursday(March 23) Friday(March 24)
I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and
diverse styles of service
B. Performance Standards
The learners: 1. demonstrates skills in the different type or style of table setting with character, and right color combinations for
aesthetic considerations 2. responds effectively and efficiently to customers’ special requests’ that are within the bounds of the
service guidelines of the establishment 3. demonstrates wholesome personality in receiving customers 4. shows prompt attention to
customers’ needs in terms of advanced service reservations
C. Learning Competencies/Objectives
3.1 Prepare and check 3.3 Serve food according 3.5 Ensure coordinated ICL 3.7 Clear tables and bring
Write the LC code for each
service ware for to general service service of meal courses soiled dishes for
completeness ahead of principles 3.4 Handle 3.6 Keep assigned areas dishwashing after the
time 3.2 Set-up tables food based on food clean in accordance with event or function 3.8 List
and chairs in accordance safety procedures enterprise procedure and monitor number of
with the event TLE_HEFBS9- 12SG-IIIe- TLE_HEFBS9- 12SG-IIIe- guest being served
requirements 6 6 TLE_HEFBS9- 12SG-IIIe-
TLE_HEFBS9- 12SG-IIIe- 6
6
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.
LO 3. Perform Banquet or Catering Food Service
II. CONTENT
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG p.35 TG pp.35-36 TG pp.36-37 TG p.35
2. Learner’s Material pages LM p.2-3 LM pp.4-5 LM pp.5-6 LM p.2-3
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 Recall and Set-up tables in the Review and Set table according Review and Set covers correctly Review and Wipe and polish
presenting the new lesson
dining area will introduce to the standards of the food according to the predetermined tableware and glassware before
service establishment will menu will introduce they are set up on the table
introduce will introduce
B. Establishing a purpose for the lesson Explain about the lesson Explain how to Set table Explain about setting covers Explain the about the lesson
according to the standards of
the food service establishment

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Set-up tables in Discuss Set table according to Discuss about setting up covers Discuss about Wipe and polish
practicing new skills #1 the dining area the standards of the food tableware and glassware
service establishment

E. Discussing new concepts and - - Discuss about Set covers Discuss about Wipe and polish
practicing new skills #2 tableware and glassware before
correctly according to the
predetermined menu they are set up on the table

F. Developing mastery How to Set-up tables in the dining How to Set table according to How to Set covers correctly How to Wipe and polish
(Leads to Formative Assessment 3) area? the standards of the food service tableware and glassware before
according to the predetermined
establishment? they are set up on the table?
 menu?

G. Finding practical applications of Importance Set-up tables in the Importance of knowing the Importance of Set covers Importance of knowing how to
concepts and skills in daily living dining area lesson correctly according to the Wipe and polish tableware and
predetermined menu glassware before they are set up
on the table

H. Making generalizations and Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson
Recall about the topic

I. Evaluating learning Activity Activity Mastery Activity

J. Additional activities for application

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time March 27-31, 2023 TVL11 (9:45-10:45) Quarter 3rd Quarter/week7

Monday(March 27) Tuesday(March 28) Wednesday(March 29) Thursday(March 30) Friday(March 31)
I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing food and beverage services to guests in various types of dining venues and
diverse styles of service
B. Performance Standards
The learner: 1. Show competence in making schedules of beverages to be prepared and served 2. demonstrates skills in serving
beverage orders 3. Communicates needs of customers to the service area with accuracy 4. Follow strictly the sanitation and hygiene
practices in dealing with guests, and in responding to their beverage service needs.
C. Learning Competencies/Objectives ICL
Write the LC code for each
4.1 Pick-up beverage 4.3 Serve beverages at 4.5 Serve beverages at 4.7 Carry out coffee
orders promptly from appropriate times during the right temperature and/or tea service in
the bar 4.2 Check the meal 4.4 Serve 4.6 Open full bottle wine accordance with
beverage orders for beverages efficiently orders efficiently with establishment procedures
presentation and according to established minimal disturbance to TLE_HEFBS9- 12SG-IIIf-
appropriate garnishes standards of service other guests g-7
TLE_HEFBS9- 12SG-IIIf- TLE_HEFBS9- 12SG-IIIf- TLE_HEFBS9- 12SG-IIIf-
g-7 g-7 g-7
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.

II. CONTENT LO 4. Serve Beverage Orders

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG p.38 TG pp.39-41 TG pp.42-43 TG p.44
2. Learner’s Material pages LM p.4 LM pp.5-6 LM pp.7-8 LM pp.9-10
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 Recall and Preparation of service Review and Basic Types of Review and Station Mise-en-place Review and Cleanliness and
presenting the new lesson equipment/utensils and supplies Tableware will introduce will introduce condition on Oh &S and food
Will introduce hygiene will introduce

B. Establishing a purpose for the lesson Explain about the lesson Explain the Basic Types of Explain about Station Mise-en- Explain the about the lesson
Tableware place

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Preparation of Discuss Basic Types of Discuss about Station Mise-en- Discuss about Cleanliness and
practicing new skills #1 service equipment/utensils and Tableware place condition on Oh &S and food
supplies hygiene
E. Discussing new concepts and - Discuss about dinnerware; - -
practicing new skills #2
Beverage ware; and cutlery

F. Developing mastery What are the Preparation of What are the Basic Types of How to Set Station Mise-en- How Cleanliness and condition on
(Leads to Formative Assessment 3) Tableware? Oh &S and food hygiene be
service equipment/utensils and place?
supplies? maintained?

G. Finding practical applications of Importance of Preparation of Importance of knowing the Basic Importance of knowing the Importance of knowing how to
concepts and skills in daily living service equipment/utensils and Types of Tableware Wipe and polish tableware and
Station Mise-en-place
supplies glassware before they are set up
on the table

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Mastery Activity Activity

J. Additional activities for application

for remediation

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11
DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time APRIL 3-7, 2023 TVL11 (9:45-10:45) Quarter 3RD Quarter/WEEK 8

Monday(April 3) Tuesday(April 4) Wednesday(April 5) Thursday(April 6) Friday(April 7)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to
find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards
The learner performs the billing payment procedure with accuracy and efficiency

C. Learning Competencies/Objectives
The learner performs the 5.3 Accept cash and 5.4 Give required change HOLIDAY HOLIDAY
Write the LC code for each
billing payment non-cash payments and 5.5 Complete required
procedure with accuracy issue receipts documents in HOLY-THURSDAY HOLY-FRIDAY
and efficiency TLE_HEFBS9- 12SG-IIIh- accordance with
TLE_HEFBS9- 12SG-IIIh- 8 enterprise policy
8 TLE_HEFBS9- 12SG-IIIh-
8
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.

II. CONTENT Procedure in Settling bill. LO 5. Process Payments and Receipts

III. LEARNING RESOURCES List 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 paper-based
materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.45-46 TG p.36 TG pp.37-38
2. Learner’s Material pages LM pp.16-19 LM p.6-7 LM pp.8-9
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 Recall and Legislation on OH & S Review and General Rules in Review and Different Napkin
presenting the new lesson
and Food hygiene will introduce Laying Covers/Table set-up Folding Styles will introduce
will introduce

B. Establishing a purpose for the lesson Explain about the lesson Explain the General Rules in Explain about Different Napkin
Laying Covers/Table set-up Folding Styles
C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Legislation on Discuss the General Rules in Discuss about Different Napkin
practicing new skills #1 OH & S and Food hygiene Laying Covers Folding Styles

E. Discussing new concepts and What are the different Table - Discuss about Table set-up Performing Different Napkin -
practicing new skills #2 Skirting Styles? Folding Styles

F. Developing mastery What is Legislation on OH & S and What are General Rules in Laying What are the Different Napkin
(Leads to Formative Assessment 3) Covers?
Food hygiene? Folding Styles?

G. Finding practical applications of Importance of knowing Importance of knowing the Importance of knowing the
concepts and skills in daily living Legislation on OH & S and Food General Rules in Laying Covers Different Napkin Folding Styles
hygiene

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic
abstractions about the lesson

I. Evaluating learning Activity Mastery Activity

J. Additional activities for application 5 minutes remedial
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?
G. What innovation or localized -
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time APRIL 10-14, 2023 TVL11 (9:45-10:45) Quarter 3RD Quarter/WEEK 9

Monday(April 10) Tuesday(April 11) Wednesday(April12) Thursday(April13) Friday(April 14)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards
The learner: 1. discusses positively with colleagues on some matters with reference to improvements in the kitchen shop
organization, including equipment and furniture keeping after dining operation hours 2. Shows skills in table setting appropriately in
accordance with establishment standard procedure
C. Learning Competencies/Objectives 6.1 Remove soiled dishes 6.3 Clean and store 6.5 Thank and give warm ICL 6.6 Turn off electrical
Write the LC code for each
when guest have finished equipment in accordance with farewell to the guests equipment where appropriate
their meal 6.2 Handle food hygiene regulations and TLE_HEFBS9- 12SG-IIIi-9 TLE_HEFBS9- 12SG-IIIi-9
scraps in accordance with enterprise procedures 6.4
hygiene regulations and Clear and reset tables and
enterprise make ready for the next
proceduresTLE_HEFBS9- setting when guests are
12SG-IIIi-9 finished with the
mealTLE_HEFBS9- 12SG-IIIi-
9
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.
 LO 6. Conclude Food Service and Close Down Dining Area
II. CONTENT
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.37-38 TG pp.39-40 TG pp.47-49 TG pp.37-38
2. Learner’s Material pages LM p.6-7 LM pp.8-9 LM pp.2-3 LM p.6-7
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 Recall and Fold properly and laid Review and Skirt properly buffet Review and Set the Mood/ Review and Adjust light according
presenting the new lesson cloth napkins on the table or display tables taking into ambiance of the dining areas to time of the day will introduce
appropriately according to napkins account symmetry, balance and will introduce
folding style will introduce harmony in size and design
will introduce
B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Explain about the lesson Explain the about the topic

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Fold properly Discuss Skirt properly buffet or Discuss about Setting the Discuss about Adjust light
practicing new skills #1 and laid cloth napkins on the display tables taking into account Mood/ ambiance of the dining according to time of the day
table appropriately according to symmetry, balance and harmony area
napkins folding style in size and design

E. Discussing new concepts and Napkin folding Skirt properly buffet or display Performing Set the Mood/ Adjusting light according to time
practicing new skills #2 tables taking into account of the day
ambiance of the dining area
symmetry, balance and harmony
in size and design

F. Developing mastery Fold properly and laid cloth napkins How to Skirt properly buffet or How to Set the Mood/ ambiance How to Adjust light according to
(Leads to Formative Assessment 3) on the table appropriately display tables taking into account time of the day?
of the dining area?
according to napkins folding style? symmetry, balance and harmony
in size and design?
G. Finding practical applications of Importance of knowing the Importance of knowing how Importance of Setting the Importance of knowing the the
concepts and skills in daily living lesson lesson
to Skirt properly buffet or display Mood/ ambiance of the dining
tables taking into account area
symmetry, balance and harmony
in size and design

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Activity Activity Mastery

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time APRIL 17-21, 2023 TVL11 (9:45-10:45) Quarter 3RD Quarter/WEEK 10

Monday(April 17) Tuesday(April 18) Wednesday(April 19) Thursday(April 20) Friday(April 21)
I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service
B. Performance Standards
The learner demonstrates skills in managing intoxicated persons
C. Learning Competencies/Objectives
7.1 Determine levels of 7.3 Apply appropriate 3rd Quarter Exam 3rd Quarter Exam HOLIDAY
Write the LC code for each
intoxication of the procedure to the situation ED’L FITR
customers 7.2 Refer and in accordance with DAY 1 DAY 2
difficult situations to enterprise policy 7.4 Apply
appropriate legislative
personTLE_HEFBS9- requirementsTLE_HEFBS9-
12SG-IIIj-10 12SG-IIIj-10
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.

II. CONTENT LO 7. Manage Intoxicated Persons

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.53-54 TG p.55
2. Learner’s Material pages LM p.2-3 LM pp.4-5
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 Recall and Arrange tables, chairs Review and Play appropriate music Morning routine (Prayer and Morning routine (Prayer and
presenting the new lesson and other dining room furniture to checking of Attendance) checking of Attendance)
when applicable will introduce
ensure comfort and convenience of
the guest will introduce
B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Discuss the rules and regulations Discuss the rules and
of exam regulations of exam
C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Introduce the Directions to the Introduce the Directions to the
the new lesson
students students

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Arranging Discuss about
Playing Distribution of test paper Distribution of test paper
practicing new skills #1 tables, chairs and other dining appropriate music when applicable
room furniture to ensure comfort
and convenience of the guest

E. Discussing new concepts and Arrange tables, chairs and other Play appropriate music when Answering the Test Paper Answering the Test Paper
practicing new skills #2
 dining room furniture to ensure applicable
comfort and convenience of the
guest

F. Developing mastery How to Arrange tables, chairs and How to Play appropriate music Checking of Test Paper Checking of Test Paper
(Leads to Formative Assessment 3) other dining room furniture to when applicable?
ensure comfort and convenience of
the guest?

G. Finding practical applications of Importance of knowing the Importance of knowing how to Getting the correction of
concepts and skills in daily living lesson Play appropriate music when Getting the correction of error error
applicable

H. Making generalizations and Recall about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Activity

J. Additional activities for application Summative Exam

for remediation

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11
DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TVL-FBS HE
Teaching Dates and Time Oct.17-21,2022 Quarter 1st Quarter
7:30-8:30 A.M (T,W,TH,FRI)

Monday(Oct.17,2022) Tuesday(Oct.18,2022) Wednesday(Oct.19,2022) Thursday(Oct.20,2022) Friday(Oct.21,2022)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards the learner demonstrate knowledge and skills of food and beverage service related to table setting, table skirting, and napkin folding
in accordance with the proper procedures and guidelines
C. Learning Competencies/Objectives ICL Arrange tables, chairs and other Play appropriate music when Clean and dry floors/ carpets Adjust air conditions or cooling
Write the LC code for each dining room furniture to ensure applicable 4.4 units for the comfort of the guest
comfort and convenience of the 4.3 4.5
guest
4.2

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.

II. CONTENT PREPARE THE DINING ROOM/RESTAURANT AREA FOR SERVICE(AS)2

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.53-54 TG p.55 TG pp.56-58 TG pp.59-61
2. Learner’s Material pages LM p.2-3 LM pp.4-5 LM pp.6-7 LM pp.8-10
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 Recall and Arrange tables, chairs Review and Play appropriate Review and Clean and dry Review and Adjust air conditions
presenting the new lesson and other dining room furniture music when applicable will floors/ carpets will introduce or cooling units for the comfort of
to ensure comfort and introduce the guest will introduce
convenience of the guest will
introduce
B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Explain about the lesson Explain the about the topic
C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Arranging Discuss about Playing Discuss about Clean and dry Discuss about Adjusting air
practicing new skills #1 tables, chairs and other dining appropriate music when floors/ carpets conditions or cooling units for the
room furniture to ensure comfort applicable comfort of the guest
and convenience of the guest

E. Discussing new concepts and Arrange tables, chairs and other Play appropriate music when Cleaning and dry floors/ Adjusting air conditions or cooling
practicing new skills #2 dining room furniture to ensure applicable units for the comfort of the guest
carpets
comfort and convenience of the
guest

F. Developing mastery How to Arrange tables, chairs How to Play appropriate music How to Clean and dry floors/ How to Adjust air conditions or
(Leads to Formative Assessment 3) and other dining room furniture when applicable? cooling units for the comfort of
carpets?
to ensure comfort and the guest?
convenience of the guest?

G. Finding practical applications of Importance of knowing the Importance of knowing how Importance of Cleaning and Importance of Adjust air
concepts and skills in daily living lesson conditions or cooling units for the
to Play appropriate music when dry floors/ carpets
applicable comfort of the guest

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Activity Quiz Mastery

J. Additional activities for application 5 minutes remedial 5 minutes remedial
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

materials did I use/discover which I
wish to share with other teachers?
 Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO GERLYN C. BANGIS,PhD

Teacher III Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TVL-FBS HE
Teaching Dates and Time Nov.7-11,2022 Quarter 1st Quarter
7:30-8:30 A.M (T,W,TH,FRI)

Monday(Oct.17,2022) Tuesday(Oct.18,2022) Wednesday(Oct.19,2022) Thursday(Oct.20,2022) Friday(Oct.21,2022)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in welcoming guests and taking food and beverage orders

B. Performance Standards the learner :1.demonstrate the proper way of receiving customers.

C. Learning Competencies/Objectives ICL Welcome and Greet Guests Acknowledge guests as soon as Greet guests with an Check details of reservations
Write the LC code for each TLE_HEFBS9-12GO-IIa-b-1 they arrive based on established standard
appropriate welcome
1.1 1.2 policy
1.3

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.

II. CONTENT WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS(GO)
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.65-66 TG p.67 TG pp.68-70 TG pp.71-73
2. Learner’s Material pages LM p.2-3 LM pp.4-5 LM pp.6-7 LM pp.8-10
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 Recall Welcome and Greet Review and Acknowledge guests Review and Greeting guests Review and Check details of
presenting the new lesson
Guests will introduce as soon as they arrive will with an appropriate welcome reservations based on established
introduce will introduce standard policy will introduce

B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Explain about the lesson Explain the about the topic

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Welcome and Discuss about Acknowledging Discuss about Greeting guests Discuss about Checking details of
practicing new skills #1 guests as soon as they arrive
Greet Guests with an appropriate welcome reservations based on established
standard policy

E. Discussing new concepts and Welcoming and Greet Guests Acknowledging guests as soon as Greet guests with an Check details of reservations
practicing new skills #2 they arrive based on established standard
appropriate welcome
policy

F. Developing mastery How to Welcome and Greet How to Acknowledge guests as How to Greet guests with an How to Check details of
(Leads to Formative Assessment 3) Guests? soon as they arrive? reservations based on established
appropriate welcome?
standard policy?

G. Finding practical applications of Importance of Welcoming and Importance of Acknowledging Importance of Greeting Importance of Check details of
concepts and skills in daily living Greet Guests guests as soon as they arrive reservations based on established
 guests with an appropriate standard policy
welcome

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Activity Quiz Mastery

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO GERLYN C. BANGIS,PhD

Teacher III Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time May 1-5, 2023 TVL11 (9:45-10:45) Quarter 4th Quarter/week1

Monday(May 1) Tuesday(May 2) Wednesday(May 3) Thursday(May 4) Friday(May 5)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing room service.
B. Performance Standards The learner: 1. demonstrates the knowledge and skills in food and beverage service for the rooms and other related activities with appreciation and accuracy 2. demonstrates
skills and knowledge in food and beverage service related to taking and processing room service orders 3. Practice skills in responding to customers’ needs in terms of taking
down correct menus, and special food preparations as requested. 4. Respond effectively and efficiently to customers’ special requests’ within the bounds of the service guidelines
of the establishment.
C. Learning Competencies/Objectives HOLIDAY 1.1 Attend to telephone calls 1.3 Clarify, repeat and check 1.5 Advise guests of 1.7 Interpret room service orders
Write the LC code for each
promptly and courteously 1.2 details of orders with guests for approximate time of delivery 1.6 received from doorknob dockets
Check and use guests’ names accuracy 1.4 Use suggestive Record room service orders 1.8 Transfer orders promptly to
throughout the interaction selling techniques when and check relevant information appropriate location for
TLE_HEFBS9- 12RS-IVa-1 appropriate TLE_HEFBS9- in accordance with preparation TLE_HEFBS9- 12RS-
12RS-IVa-1 establishment policy and IVa-1
procedures TLE_HEFBS9-
12RS-IVa-1
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.

II. CONTENT LO 1. Take and Process Room Service Orders

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.62-63 TG p.64 TG pp.65-66 TG pp.67-68
2. Learner’s Material pages LM p.2-3 LM pp.4-5 LM pp.6-7 LM pp.8-10
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 Recall and Open cloth napkins Review and Serve water when Review and Take Food and Review and Present menu to
presenting the new lesson for the guests when applicable applicable according to the Beverage orders will introduce customers, take orders
standards of the food service completely, and take note of the
facility will introduce special request will introduce
B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Explain about the lesson Explain the about the topic

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about
Open cloth Discuss about Serve water Discuss about Take Food and Discuss about Presenting menu to
practicing new skills #1 napkins for the guests when when applicable according to the Beverage orders customers, take orders
applicable standards of the food service completely, and take note of the
facility special request
E. Discussing new concepts and Open cloth napkins for the Serve water when applicable Take Food and Beverage Present menu to customers, take
practicing new skills #2 guests when applicable according to the standards of the orders orders completely, and take note
food service facility of the special request

F. Developing mastery How to Open cloth napkins for How to serve water when How to Take Food and How to Present menu to
(Leads to Formative Assessment 3) the guests when applicable? applicable according to the customers, take orders
Beverage orders?
standards of the food service completely, and take note of the
facility? special request?

G. Finding practical applications of Importance of Opening cloth Importance of knowing how Importance of Take Food and Importance of Presenting menu
concepts and skills in daily living napkins for the guests when to Serve water when applicable Beverage orders to customers, take orders
applicable according to the standards of the completely, and take note of the
food service facility special request?

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Activity Activity Quiz

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11
DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time May 8-12, 2023 TVL11 (9:45-10:45) Quarter 4TH Quarter/WEEK2

Monday(MAY 8) Tuesday(MAY 9) Wednesday(MAY 10) Thursday(MAY 11) Friday(MAY 12)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in providing room service.

B. Performance Standards The learner: 1. demonstrates the knowledge and skills in food and beverage service for the rooms and other related activities with appreciation and accuracy 2. demonstrates
skills and knowledge in food and beverage service related to taking and processing room service orders 3. Practice skills in responding to customers’ needs in terms of taking
down correct menus, and special food preparations as requested. 4. Respond effectively and efficiently to customers’ special requests’ within the bounds of the service guidelines
of the establishment.
2.1 Prepare room service 2.2 Select and check room 2.3 Set-Up trays and trolleys
ICL 2.5 Check orders before
C. Learning Competencies/Objectives
Write the LC code for each
equipment and supplies in service equipment and keeping in mind balance, leaving the kitchen for delivery
accordance with supplies for cleanliness and safety and attractiveness 2.4 2.6 Cover the food items in
establishment procedures conditionTLE_HEFBS9- Set-up room service trays and delivering to the room
TLE_HEFBS9- 12RS-IVb-2 12RS-IVb-2 trolleys according to the food TLE_HEFBS9- 12RS-IVb-2
and beverage
orderTLE_HEFBS9- 12RS-
IVb-2
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.

II. CONTENT LO. 2 Set-Up Trays and Trolleys

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.70-71 TG p.72 TG pp.73-75 TG pp.75-76
2. Learner’s Material pages LM p.4-5 LM pp.6-8 LM pp.2-3 LM pp.4-5
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 Recall and Repeat back orders to Review and Provide and adjust Review and Liaise between Review and Place and send
presenting the new lesson the guests to confirm items will tableware and cutlery kitchen and dining areas orders to the kitchen promptly
will introduce
 introduce appropriate for the menu choice will introduce
will introduce
B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Explain about the lesson Explain the about the topic

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Repeat back orders Discuss about Provide and Discuss about Liaise between Discuss about Place and send
practicing new skills #1 to the guests to confirm item adjust tableware and cutlery kitchen and dining areas orders to the kitchen promptly
appropriate for the menu choice

E. Discussing new concepts and Repeat back orders to the guests to Provide and adjust tableware and Liaise between kitchen and Place and send orders to the
practicing new skills #2 confirm item cutlery appropriate for the menu dining areas kitchen promptly
choice

F. Developing mastery How to Repeat back orders to the How to Provide and adjust How to Liaise between kitchen How to Place and send orders to
(Leads to Formative Assessment 3) guests to confirm item? tableware and cutlery the kitchen promptly?
and dining areas?
appropriate for the menu choice?

G. Finding practical applications of Importance of Repeat back Importance of knowing how Importance of Liaise between Importance of Place and send
concepts and skills in daily living orders to the guests to confirm to Provide and adjust tableware kitchen and dining areas orders to the kitchen promptly
item and cutlery appropriate for the
menu choice

H. Making generalizations and Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Activity Activity Activity Quiz

J. Additional activities for application 5 minutes remedial 5 minutes remedial
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

materials did I use/discover which I
wish to share with other teachers?
 Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time May 15-19, 2023 TVL11 (9:45-10:45) Quarter 4TH Quarter/week3

Monday(May 15) Tuesday(May 16) Wednesday(May 17) Thursday(May 18) Frida(May 19)
I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards the learner demonstrate knowledge and skills in food and beverage service in relation to seating the guest

ICL
C. Learning Competencies/Objectives
Write the LC code for each
3.1 Verify the guest’s 3.2 Greet guests politely 3.3 Ask the guest where 3.4 Deliver food orders
name on the bill before TLE_HEFBS9- 12RS-IVc- they want to place the on desired time of the
announcing the staff’s 3 tray or trolley guest TLE_HEFBS9-
presence outside the TLE_HEFBS9- 12RS-IVc- 12RS-IVc-3
door TLE_HEFBS9- 3
12RS-IVc-3
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.

II. CONTENT Present and Serve Food and Beverage Orders to Guests
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.70-71 TG p.72 TG pp.73-75 TG pp.75-76
2. Learner’s Material pages LM p.4-5 LM pp.6-8 LM pp.2-3 LM pp.4-5
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 Recall and Check quality of food Review and Check tableware for Review and Carry out plates Review and Advise promptly
presenting the new lesson in accordance with established chips, marks, cleanliness, spills, and/or trays safely colleagues regarding readiness of
standard will introduce and drips will introduce will introduce items for service will introduce

B. Establishing a purpose for the lesson Explain about the lesson Explain the lesson Explain about the lesson Explain the about the topic

C. Presenting examples/instances for Ask them about the topic Ask their idea about the lesson Ask them their idea about the Ask them about the lesson
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Checking quality of Discuss about Checking Discuss about Carry out plates Discuss about Advising promptly
practicing new skills #1 food in accordance with established tableware for chips, marks, and/or trays safely colleagues regarding readiness of
standard cleanliness, spills, and drips items for service

E. Discussing new concepts and Check quality of food in accordance Checking tableware for chips, Carry out plates and/or trays Advise promptly colleagues
practicing new skills #2 with established standard marks, cleanliness, spills, and drips safely regarding readiness of items for
service

F. Developing mastery How to Check quality of food in How to Check tableware for How to Carry out plates and/or How to Advise promptly
(Leads to Formative Assessment 3) accordance with established chips, marks, cleanliness, spills, colleagues regarding readiness of
trays safely?
standard? and drips? items for service?

G. Finding practical applications of What is the Importance of What is the importance of What is the importance of What is the importance of
concepts and skills in daily living Checking quality of food in Checking tableware for chips, Carry out plates and/or trays Advising promptly colleagues
accordance with established marks, cleanliness, spills, and safely? regarding readiness of items for
service?
 standard? drips?

H. Making generalizations and What is the Importance of What is the importance of What is the importance of What is the importance of
abstractions about the lesson Checking quality of food in Checking tableware for chips, Carry out plates and/or trays Advising promptly colleagues
accordance with established marks, cleanliness, spills, and drips? safely? regarding readiness of items for
standard? service?

I. Evaluating learning Activity Activity Activity Quiz

-making diagram -Return Demonstration -Application -Multiple choice and
Enumeration

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time May 22-26, 2023 TVL11 (9:45-10:45) Quarter 4TH Quarter/WEEK 4

Monday(May 22) Tuesday(May 23) Wednesday(May 24) Thursday(May 25) Friday(May 26)
I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service
B. Performance Standards The learner demonstrate knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining
service points
C. Learning Competencies/Objectives
Write the LC code for each
4.1 Check and present guests’ 4.2 Present cash payments to 4.3 Present charge accounts ICL
accounts for accuracy in the cashier for processing in to guests for signing based on .3 Present charge accounts to
accordance with accordance with establishment policy and guests for signing based on
establishment procedures establishment guidelines procedures TLE_HEFBS9- establishment policy and
TLE_HEFBS9- 12RS-IVd-4 TLE_HEFBS9- 12RS-IVd-4 12RS-IVd-4 procedures TLE_HEFBS9-
12RS-IVd-4
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.

II. CONTENT Present Room Service Account

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.78-79 TG p.80 TG pp.81-82 TG pp.83
2. Learner’s Material pages LM p.4-5 LM pp.6-8 LM pp.2-3 LM pp.4-5
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 Review and Advise promptly Recall and Relay information Review and Observe work Review and Order Taking
presenting the new lesson colleagues regarding readiness about special requests, technology according to Procedures will introduce
of items for service will will introduce establishment standard policy
introduce and procedure will introduce
B. Establishing a purpose for the lesson Explain the about the topic Explain about the lesson Explain the lesson Explain about the lesson

C. Presenting examples/instances for Ask them about the lesson Ask them about the topic Ask their idea about the lesson Ask them their idea about the
the new lesson
lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Advising promptly Discuss about Relaying Discuss about Observing work Discuss about Order Taking
practicing new skills #1 colleagues regarding readiness information about special technology according to Procedures
of items for service requests, dietary or cultural establishment standard policy and
requirements accurately to procedure
kitchen where appropriate
E. Discussing new concepts and Advise promptly colleagues Relay information about special Observe work technology according Order Taking Procedures
practicing new skills #2 regarding readiness of items for requests, dietary or cultural to establishment standard policy
service requirements accurately to kitchen and procedure
where appropriate

F. Developing mastery How to Advise promptly How to Relay information about How to Observe work technology How to Order Taking Procedures?
(Leads to Formative Assessment 3) colleagues regarding readiness special requests, dietary or according to establishment
of items for service? cultural requirements accurately standard policy and procedure?
to kitchen where appropriate?

G. Finding practical applications of What is the importance of What is the Importance of What is the importance of What is the importance of
concepts and skills in daily living Advising promptly colleagues Relaying information about Observing work technology Order Taking Procedures?
regarding readiness of items for special requests, dietary or according to establishment
service? cultural requirements accurately standard policy and procedure?
to kitchen where appropriate?

H. Making generalizations and What is the importance of What is the Importance of What is the importance of What is the importance of
abstractions about the lesson Advising promptly colleagues Relaying information about Observing work technology Order Taking Procedures?
regarding readiness of items for special requests, dietary or according to establishment
service? cultural requirements accurately standard policy and procedure?
to kitchen where appropriate?

I. Evaluating learning Quiz Activity Activity Activity

-Multiple choice and -Relaying Information -Application of knowledge -Return demonstration
Enumeration

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11
DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time May 29-30-June 1-2, 2023 Quarter 4TH Quarter/week 5

Monday(May 29) Tuesday(May 30) Wednesday(May 31) Thursday(June 1) Friday(June 2)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards
The learner demonstrates the skills in clearing out the service area of used equipment, utensils, leftovers, and materials efficiency
and with happy disposition

ICL
C. Learning Competencies/Objectives
Write the LC code for each
5.1 Explain the 5.2 Check and clear the 5.3 Clean and clear dirty 5.4 Clean and return
procedures in taking floors in accordance with trays in accordance with trays and trolleys to the
away the tray and trolley the establishment’s establishment’s room service area
after the guest have procedure TLE_HEFBS9- procedure TLE_HEFBS9- TLE_HEFBS9- 12RS-IVd-5
finished their meal 12RS-IVd-5 12RS-IVd-5
TLE_HEFBS9- 12RS-IVd-
5
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.

II. CONTENT Clear Away Room Service Equipment

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG p.84 TG pp.85-86 TG pp.87-88 TG p.84
2. Learner’s Material pages LM pp.3-4 LM p.5 LM pp.6-7 LM pp.3-4
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 Review and Basic Menu types Review and Select appropriate Review and Workflow structures Review and Product and Service
presenting the new lesson tableware and cutlery for the within food and beverage service
will introduce Knowledge will introduce
 chosen menu will introduce location will introduce

B. Establishing a purpose for the lesson Explain the lesson Explain about the lesson Explain about the lesson Explain the lesson

C. Presenting examples/instances for Ask their idea about the lesson Ask them their idea about the Ask them their idea about the Ask their idea about the lesson
the new lesson
lesson lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Basic Menu types Discuss about Select Discuss about Workflow Discuss about Product and
practicing new skills #1 appropriate tableware and structures within food and Service Knowledge
cutlery for the chosen menu beverage service location

E. Discussing new concepts and Basic Menu Types Select appropriate tableware and Workflow structures within food Product and Service Knowledge
practicing new skills #2 cutlery for the chosen menu and beverage service location

F. Developing mastery What are the Basic Menu types? How to Select appropriate What are the Workflow What are the Product and Service
(Leads to Formative Assessment 3) tableware and cutlery for the structures within food and Knowledge?
chosen menu? beverage service location?

G. Finding practical applications of What is the importance of Basic What is the importance of What is the importance of What is the importance of
concepts and skills in daily living Menu types? Selecting appropriate tableware Workflow structures within food Product and Service Knowledge?
and cutlery for the chosen and beverage service location?
menu?

H. Making generalizations and What is the importance of Basic What is the importance of What is the importance of What is the importance of
abstractions about the lesson Menu types? Selecting appropriate tableware Workflow structures within food Product and Service Knowledge?
and cutlery for the chosen and beverage service location?
menu?
I. Evaluating learning Activity Activity Activity Activity
-Application of knowledge -Return demonstration -Sequencing -By partner

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

materials did I use/discover which I
wish to share with other teachers?
 Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher ROMMEL B. OBILLO Learning Area TVL-FBS HE
Teaching Dates and Time June 5-9, 2023 Quarter 4TH Quarter/WEEK6

Monday(JUNE 5) Tuesday(June 6) Wednesday(June 7) Thursday(June 8) Friday(June 9)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts and principles in receiving and handling guest concerns

B. Performance Standards
The learner demonstrates the knowledge and skills in receiving and handling guest concerns, and listening to customer’s complaints

C. Learning Competencies/Objectives
1.1 Obtain the entire 1.2 Note the details of 1.3 Give full attention to ICL 1.4 Paraphrase guest
Write the LC code for each
story or issue of concern the guest complain or the complaining guest complain to determine if
from the guests without concern TLE_HEFBS9- TLE_HEFBS9- 12GC-IVe- the concern is correctly
interruption 12GC-IVe-f6 f6 understood TLE_HEFBS9-
TLE_HEFBS9- 12GC-IVe- 12GC-IVe-f6
f6
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.

II. CONTENT RECEIVE AND HANDLE GUEST CONCERNS (GC))

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG p.84 TG p.84 TG pp.85-86 TG pp.87-88
2. Learner’s Material pages LM pp.3-4 LM pp.3-4 LM p.5 LM pp.6-7
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 Review and Product and Service Review and Communication and Review and Tray and plate Review and Duties and
presenting the new lesson carrying techniques responsibilities of food service
Knowledge will introduce Interpersonal skills will introduce
will introduce team will introduce

B. Establishing a purpose for the lesson Explain the lesson Explain the lesson Explain about the lesson Explain about the lesson

C. Presenting examples/instances for Ask their idea about the lesson Ask their idea about the lesson Ask them their idea about the Ask them their idea about the
the new lesson
lesson lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Product and Discuss about Communication Discuss about Tray and plate Discuss about Duties and
practicing new skills #1 Service Knowledge and Interpersonal skills carrying techniques responsibilities of food service
team

E. Discussing new concepts and Product and Service Knowledge Communication and Interpersonal Tray and plate carrying Duties and responsibilities of food
practicing new skills #2 skills techniques service team

F. Developing mastery What are the Product and Service What are the different How to do the Tray and plate What are the Duties and
(Leads to Formative Assessment 3) Knowledge? Communication and responsibilities of food service
carrying techniques?
Interpersonal skills? team?

G. Finding practical applications of What is the importance of What is the importance of What is the importance of What is the importance of
 concepts and skills in daily living Product and Service Knowledge? Communication and Interpersonal Tray and plate carrying Duties and responsibilities of food
skills? techniques? service team?

H. Making generalizations and What is the importance of What is the importance of What is the importance of What is the importance of
abstractions about the lesson Tray and plate carrying Duties and responsibilities of food
Product and Service Knowledge? Communication and Interpersonal
skills? techniques? service team?

I. Evaluating learning Activity Activity Activity Quiz

-By partner -Application of knowledge -Return demonstration -15 items Enumeration

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by: Noted:

ROMMEL B. OBILLO NYMFA M. DAMASCO JANET V. CABIENTE,PhD

SHS Teacher II Head Teacher III Principal II

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TVL-FBS HE
Teaching Dates and Time Jan.16-20,2023 Quarter 2nd Quarter
7:30-8:30 A.M (T,W,TH,FRI)

Monday(Jan.16,2023) Tuesday(Jan.17,2023) Wednesday(Jan.18,2023) Thursday(Jan. 19,2023) Friday(Jan.20,2023)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards The learner demonstrate knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining
service points
C. Learning Competencies/Objectives Procedure and rationale in Order taking procedures Basic Menu Types Select appropriate tableware
Write the LC code for each seating the guests and cutlery for the chosen
ICL menu

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.

II. CONTENT WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS(GO)
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.89-92 TG pp.92-94 TG pp.95-96 TG pp.97-99
2. Learner’s Material pages LM pp.1-2 LM pp.3-4 LM p.5 LM pp.6-7
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 Review and Procedure and Review and Order taking Review and Basic Menu Types Review and Select appropriate
presenting the new lesson will introduce tableware and cutlery for the
rationale in seating the guests procedures will introduce
will introduce chosen menu will introduce

B. Establishing a purpose for the lesson Explain the lesson Explain the lesson Explain about the lesson Explain about the lesson

C. Presenting examples/instances for Ask their idea about the lesson Ask their idea about the lesson Ask them their idea about the Ask them their idea about the
the new lesson
lesson lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Procedure and Discuss about Order taking Discuss about Basic Menu Discuss about Select appropriate
practicing new skills #1 rationale in seating the guests procedures Types tableware and cutlery for the
chosen menu
E. Discussing new concepts and Procedure and rationale in seating Order taking procedures Basic Menu Types Selecting appropriate tableware
practicing new skills #2 the guests and cutlery for the chosen menu

F. Developing mastery What are the Procedure and How to do Order taking What are the Basic Menu How to Select appropriate
(Leads to Formative Assessment 3) rationale in seating the guests? procedures? tableware and cutlery for the
Types?
chosen menu?

G. Finding practical applications of What is the importance of What is the importance of knowing What is the importance of What is the importance of How
concepts and skills in daily living how to do How to do Order taking Basic Menu Types?
knowing the Procedure and to Selecting appropriate tableware
rationale in seating the guests? procedures? and cutlery for the chosen menu?

H. Making generalizations and What is the importance of What is the importance of knowing What is the importance of What is the importance of How
abstractions about the lesson knowing the Procedure and how to do How to do Order taking Basic Menu Types? to Selecting appropriate tableware
rationale in seating the guests? procedures? and cutlery for the chosen menu?

I. Evaluating learning Activity Activity Quiz Return Demo

-Application of knowledge -Application of knowledge -1-15 (Multiple Choice and
Enumeration)

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by:

 LEAH C. PASCUA NYMFA M. DAMASCO GERLYN C. BANGIS,PhD
Teacher III Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TVL-FBS HE
Teaching Dates and Time Jan.23-27,2023 Quarter 2nd Quarter
7:30-8:30 A.M (T,W,TH,FRI)

Monday(Jan.23,2023) Tuesday(Jan.24,2023) Wednesday(Jan.25,2023) Thursday(Jan. 26,2023) Friday(Jan.27,2023)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards The learner demonstrate knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining
service points
C. Learning Competencies/Objectives Liaise between kitchen and Place and send orders to the
Write the LC code for each dining areas kitchen promptly
ICL Second Quarter Exam Second Quarter Exam

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.

II. CONTENT WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS(GO)
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.96-95 TG pp.96-98
2. Learner’s Material pages LM pp.1-3 LM pp.3-4
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 Review and Liaise between Review and Place and send
presenting the new lesson kitchen and dining areas orders to the kitchen promptly
will introduce will introduce
B. Establishing a purpose for the lesson Explain the lesson Explain the lesson

C. Presenting examples/instances for Ask their idea about the lesson Ask their idea about the lesson
the new lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Liaise between Discuss about Place and send
practicing new skills #1 kitchen and dining areas orders to the kitchen promptly

E. Discussing new concepts and Liaising between kitchen and dining Placing and send orders to the
practicing new skills #2 areas kitchen promptly

F. Developing mastery How to do the Liaise between How to do Placing and send
(Leads to Formative Assessment 3) kitchen and dining areas? orders to the kitchen promptly?

G. Finding practical applications of What is the importance of What is the importance of Place and
concepts and skills in daily living knowing the Liaise between kitchen send orders to the kitchen
and dining areas? promptly?

H. Making generalizations and What is the importance of What is the importance of Place and
abstractions about the lesson knowing the Liaise between kitchen send orders to the kitchen
and dining areas? promptly?

I. Evaluating learning Activity Activity 1st Day Exam 2nd Day Exam
 -Application of knowledge -Application of knowledge -1-50 (Multiple Choice ) -1-50 (Multiple Choice )

J. Additional activities for application 5 minutes remedial 5 minutes remedial

for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?
G. What innovation or localized -
materials did I use/discover which I
wish to share with other teachers?

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO GERLYN C. BANGIS,PhD

Teacher III Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TVL-FBS HE
Teaching Dates and Time Jan.30-Feb.3,2023 Quarter 2nd Quarter
7:30-8:30 A.M (T,W,TH,FRI)

Monday(Jan.30,2023) Tuesday(Jan.31,2023) Wednesday(Feb.1,2023) Thursday(Feb.2,2023) Friday(Feb.3,2023)

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding of concepts, and principles in preparing the dining room/ restaurant area for service

B. Performance Standards The learner demonstrate knowledge and skills in food and beverage service in relation to attending/monitoring kitchen and dining
service points
C. Learning Competencies/Objectives Check quality of food in Check tableware for chips, Carry out plates and/ or Advise promptly colleagues
Write the LC code for each accordance with established marks, cleanliness , spills, trays safely regarding readiness of items
ICL
standard. and drips for service

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.
 WELCOME GUESTS AND TAKE FOOD AND BEVERAGE ORDERS(GO)
II. CONTENT
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG pp.94-95 TG pp.96-98 TG pp.98-100 TG pp.101-102
2. Learner’s Material pages LM pp.1-3 LM pp.3-4 LM pp.5-6 LM pp.7-8
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 Review and Check quality of food Review and Check tableware for Review and Carry out plates Review and Advise promptly
presenting the new lesson in accordance with established chips, marks, cleanliness , spills, and/ or trays safely will colleagues regarding readiness of
standard will introduce and drips will introduce introduce items for service will introduce

B. Establishing a purpose for the lesson Explain the lesson Explain the lesson Explain the lesson Explain the lesson

C. Presenting examples/instances for Ask their idea about the lesson Ask their idea about the lesson Ask their idea about the lesson Ask their idea about the lesson
the new lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Check quality of Discuss about Check tableware Discuss about Carry out plates Discuss about Advise promptly
practicing new skills #1 food in accordance with established for chips, marks, cleanliness , spills, and/ or trays safely colleagues regarding readiness of
standard and drips items for service

E. Discussing new concepts and Checking quality of food in Checking tableware for chips, Carry out plates and/ or trays Advising promptly colleagues
practicing new skills #2 accordance with established marks, cleanliness , spills, and drips safely regarding readiness of items for
standard service

F. Developing mastery How to Check quality of food in How to do Check tableware for How to Carry out plates and/ or How to Advise promptly
(Leads to Formative Assessment 3) accordance with established chips, marks, cleanliness , spills, trays safely? colleagues regarding readiness of
standard? and drips? items for service?
G. Finding practical applications of What is the importance of What is the importance of Check What is the importance of What is the importance of
concepts and skills in daily living Checking quality of food in tableware for chips, marks, Carry out plates and/ or trays Advising promptly colleagues
accordance with established cleanliness , spills, and drips? safely? regarding readiness of items for
standard? service?

H. Making generalizations and What is the importance of What is the importance of Check What is the importance of What is the importance of
abstractions about the lesson Checking quality of food in tableware for chips, marks, Carry out plates and/ or trays Advising promptly colleagues
accordance with established cleanliness , spills, and drips? safely? regarding readiness of items for
standard? service?

I. Evaluating learning Activity Activity Return Demonstration Return Demonstration

-Application of knowledge -Application of knowledge

J. Additional activities for application 5 minutes remedial 5 minutes remedial 5 minutes remedial 5 minutes remedial
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO GERLYN C. BANGIS,PhD

Teacher III Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TVL-HE FBS
Teaching Dates and Time Aug.20-24,2018 Quarter 1ST Quarter
 2:00-3:00 P.M (M,T,W,TH)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding in preparing and cooking vegetable dishes.

B. Performance Standards The learner independently prepare and cook vegetable dishes

C. Learning Competencies/Objectives Perform Mise en place Identify ingredients

Write the LC code for each INTRAMS HOLIDAY ICL
according to standard recipe
TLE_HECK10VD-IIa-9
1.1
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.

II. CONTENT
PREPARE VEGETABLES DISHES
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Material 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 Recall and principles of Review and Identify
presenting the new lesson preparing vegetables will ingredients according to
introduce
standard recipe will
introduce
B. Establishing a purpose for the lesson Explain the principles of Explain and Identify
preparing vegetables ingredients according to
standard recipe

C. Presenting examples/instances for Ask them the principles of Show them how to Identify
the new lesson
preparing vegetables ingredients according to
standard recipe
 Monday Tuesday Wednesday Thursday Friday
D. Discussing new concepts and Discuss Perform Mise en Discuss about Identifying
practicing new skills #1 place ingredients according to
standard recipe

E. Discussing new concepts and Discuss the principles of

practicing new skills #2
preparing vegetables

F. Developing mastery What are the principles of Identify ingredients

(Leads to Formative Assessment 3)
preparing vegetables? according to standard recipe

G. Finding practical applications of Importance of knowing the Importance of Identifying

concepts and skills in daily living
principles of preparing ingredients according to
vegetables. standard recipe

H. Making generalizations and Re discuss the principles of Re discuss about Identifying

abstractions about the lesson
preparing vegetables ingredients according to
standard recipe

I. Evaluating learning Activity/Mastery Quiz

J. Additional activities for application -5 minutes remedial

for remediation
V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO GERLYN C. BANGIS,PhD

Teacher III Head Teacher III Principal I
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 10
DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TLE
Teaching Dates and Time Aug.27-31,2018 Quarter 1st Quarter
2:00-3:00 P.M (M,T,W,TH)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding in preparing and cooking vegetable dishes.

B. Performance Standards The learner independently prepare and cook vegetable dishes

C. Learning Competencies/Objectives Prepare Vegetable Dishes Identify market forms of

Write the LC code for each vegetables
HOLIDAY
TLE_HECK10VD-IIb-c-10
2.1
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.

II. CONTENT PREPARE VEGETABLE DISHES

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG.pp.58=60 TG pp.60-65
2. Learner’s Material pages LM pp.144-145 LM pp.146-148
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 Recall and Prepare
presenting the new lesson
Vegetable Dishes will
introduce
B. Establishing a purpose for the lesson Explain about Preparing
Vegetable Dishes

C. Presenting examples/instances for Ask them their idea about

the new lesson
Prepare Vegetable Dishes

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Preparing
practicing new skills #1
Vegetable Dishes

E. Discussing new concepts and Discuss the Different vegetable

practicing new skills #2
dishes

F. Developing mastery How to Prepare Vegetable

(Leads to Formative Assessment 3)
Dishes?

G. Finding practical applications of Importance of Preparing

concepts and skills in daily living
Vegetable Dishes
H. Making generalizations and Re discuss about
abstractions about the lesson
Preparing Vegetable
Dishes

I. Evaluating learning Mastery/Essay

J. Additional activities for application 5 minutes remedial -

for remediation

C
V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO WILFREDO S. LAURETA

Teacher I Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 10

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TLE(Commercial Cooking)
Teaching Dates and Time Sept.-24-28,2018 Quarter 2nd Quarter
2:00-3:00 P.M (M,T,W,TH)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding basic concepts and underlying theories in preparing stocks,sauces and soups

B. Performance Standards The learner independently prepare variety stocks,sauces and soups used in different cultures
C. Learning Competencies/Objectives Prepare Soups required for
Write the LC code for each
menu items
TLE_HECK10SSS-IIIb-21

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.

II. CONTENT PREPARE STOCKS,SAUCES AND SOUPS(SSS)

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG p.67
2. Learner’s Material pages LM pp.78-80
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 Recall and Prepare Soups
presenting the new lesson
required for menu items

B. Establishing a purpose for the lesson Explain about Preparing

Soups required for menu
items

C. Presenting examples/instances for Ask about Preparing Soups

the new lesson
required for menu items

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about Preparing
practicing new skills #1
Soups required for menu
items

E. Discussing new concepts and

practicing new skills #2
F. Developing mastery How to Prepare Soups
(Leads to Formative Assessment 3)
required for menu items?

G. Finding practical applications of Importance of Preparing

concepts and skills in daily living
Soups required for menu
items

H. Making generalizations and Re-discuss about the lesson

abstractions about the lesson

I. Evaluating learning Mastery

J. Additional activities for application -

for remediation
5 minutes remedial

V. REMARKS
VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO WILFREDO S. LAURETA

Teacher I Head Teacher III Principal I
 GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 10
DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TLE(Commercial Cooking)
Teaching Dates and Time Oct.1-5,2018 Quarter 2nd Quarter
2:00-3:00 P.M (M,T,W,TH)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES Objectives must be met 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 assessed 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

B. Performance Standards

C. Learning Competencies/Objectives
Write the LC code for each

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.

II. CONTENT
III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages
2. Learner’s Material 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 lesson

B. Establishing a purpose for the lesson

C. Presenting examples/instances for
the new lesson

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and
practicing new skills #1

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery
(Leads to Formative Assessment 3)

G. Finding practical applications of

concepts and skills in daily living

H. Making generalizations and

abstractions about the lesson

I. Evaluating learning
J. Additional activities for application -
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO WILFREDO S. LAURETA

Teacher I Head Teacher III Principal I

GRADES 1 TO 12 School LAGASIT NATIONAL HIGH SCHOOL Grade Level 10

DAILY LESSON LOG Teacher LEAH C.PASCUA Learning Area TLE
Teaching Dates and Time July 23-27,2018 Quarter 1st Quarter
2:00-3:00 P.M (M,T,W,TH)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES Objectives must be met 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 assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learner demonstrates understanding preparing and cooking vegetable dishes

B. Performance Standards The learner independently prepare and cook vegetable dishes

C. Learning Competencies/Objectives Handle Fish and Seafood Handle Fish and Seafood Handle seafood hygienically Thaw frozen seafood correctly Cook Fish and Shellfish
Write the LC code for each to ensure maximum quality and
TLE_HECK10CD-IId-15 TLE_HECK10CD-IId-15 maintain nutritional value
2.1 2.2 TLE_HECK10PC-IIgi-16
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.

II. CONTENT PREPARE and COOK SEAFOOD DISHES

III. LEARNING RESOURCES List 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 paper-
based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages TG p.67 TG p.67 TG p.68 TG pp.69-70 TG pp.71-74
2. Learner’s Material pages LM pp.212-213 LM pp.212-213 LM pp.214-215 LM pp.215-217 LM pp.218-221
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 Recall and fish and seafood will Review and handle seafood Review and thaw frozen Review and cooking fish and
presenting the new lesson hygienically will introduce
introduce Recall and fish and seafood will seafood correctly will introduce seafood will introduce
introduce

B. Establishing a purpose for the lesson Explain about fish and seafood Explain about fish and seafood Explain about handling seafood Explain about thawing seafood Explain how to cook fish and
hygienically correctly seafood

C. Presenting examples/instances for Show them how to handle fish Show them how to handle fish Show them the handling of Ask them their idea about the Show them how to cook fish and
the new lesson
and seafood and seafood seafood hygienically lesson seafood

Monday Tuesday Wednesday Thursday Friday

D. Discussing new concepts and Discuss about fish and seafood Discuss about fish and seafood Discuss about handling seafood Discuss about thawing the Discuss the different cooking
practicing new skills #1
hygienically seafood correctly method of fish and seafood

E. Discussing new concepts and Discuss how to handle fish and Discuss how to handle fish and
practicing new skills #2
seafood seafood

F. Developing mastery What are the difference What are the difference How to handle seafood How to thaw the seafood Methods of cooking fish and
(Leads to Formative Assessment 3)
between fish and seafood? between fish and seafood? hygienically? correctly? seafood
G. Finding practical applications of Importance of handling fish and Importance of handling fish and Importance of knowing the topic Importance of knowing how to Importance of knowing the
concepts and skills in daily living
seafood seafood thaw the seafood correctly different way of cooking fish and
seafood

H. Making generalizations and Recall about the topic Recall about the topic Recall about the lesson Re-discuss about the topic Recall about the lesson
abstractions about the lesson

I. Evaluating learning Mastery Mastery Essay Activity Mastery

J. Additional activities for application 5 minutes remedial 5 minutes remedial 5 minutes remedial 5 minutes remedial
for remediation

V. REMARKS

VI.REFLECTION Reflect on your teaching and assess 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 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?

G. What innovation or localized -

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

Prepared by: Checked by:

LEAH C. PASCUA NYMFA M. DAMASCO WILFREDO S. LAURETA

Teacher I Head Teacher III Principal I