Cookery daily Lesson Log Fir Grade 9 Technology and Livelihood Education

Daily lesson log Grade 9

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GRADE 1 to 12
DAILY LESSON LOG
School MATANDANG SABANG NATIONAL HIGH SCHOOL Grade Level 9
Teacher MA. LORENA R. AVERIA Learning Area TLE
Teaching Dates and Time JAN 27-31 2020 Quarter 4
TH
GRADING

MONDAY TUESDAY WEDNESDAY THURDAY 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 Standard The learner demonstrate an understanding how to prepare desserts
B. Performance Standard The learners independently prepare desserts
C. Learning Competency/Objectives
Write the LC code for each.
1. Identify the reason for eating
dessert and sweets.
2. Discuss the reasons for eating
desserts and sweets.
3. Make a story why people eats
dessert and sweets.
1. Identify the reason for eating
dessert and sweets.
2. Discuss the reasons for eating
desserts and sweets.
3. Make a story why people eats
dessert and sweets.
1. Identify the types of dessert.
2. Discuss the types of dessert.
3. Draw types of dessert.
1. Classify the characteristics of
desserts.
2. Discuss the characteristics of
dessert
3. Create a pickup lines regarding to
the characteristics of dessert.
1. Classify the characteristics
of desserts.
2. Discuss the characteristics
of dessert
3. Create a pickup lines
regarding to the
characteristics of dessert.
II. CONTENT

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages TG TLE 9 TG TLE 9 TG TLE 9 TG TLE 9 TG TLE 9
2. Learner’s Materials pages 170-171 170-171 172-176 172-176 172-176
3. Textbook pages 170-171 170-171 172-176 172-176 172-176
4. Additional Materials from
Learning Resource (LR)portal
Internet, Powerpoint
presentation, Manila Paper,
Marker
Internet, Powerpoint
presentation, Manila Paper,
Marker
Internet, Powerpoint
presentation. Bond Paper,
Pencil, Color
Internet, Powerpoint
presentation, Bond Paper,
Ballpen
Internet, Powerpoint
presentation, Bond Paper,
Ballpen
B. Other Learning Resource
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
Recall previous lesson
Activity 3 GIVE ME
The students will be group into 5
and the teacher will tell that they
will give 10 reason why people
eats dessert and sweets based
on their opinion.
Recall previous lesson
Activity 3 GIVE ME
The students will be group into 5
and the teacher will tell that they
will give 10 reason why people
eats dessert and sweets based
on their opinion.
Recall previous lesson
Activity 5 JIGSAW PUZZLE
Before we proceed to our next
topic, we will be having first an
activity.
I will group you into 5, each
group will be given an
envelope, inside are pieces of
Recall previous lesson
Activity 7 TAKE ME IN
The student will guess the
characteristics of dessert.
Recall previous lesson
Activity 7 TAKE ME IN
The student will guess the
characteristics of dessert.

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paper which when connected
properly will come up with a
picture that is related to our
lesson for today.

B. Establishing a purpose for the
lesson
Why people use to make
dessert?
Why people use to make
dessert?
1. How do you feel about the activity?
2. Why do you think I asked you to
arrange the puzzle?
3. What do you think our lesson for
today?
Why do we need to know the
characteristics of dessert?
Why do we need to know
the characteristics of
dessert?
C. Presenting examples/Instances of
the new lesson
Present the output of the
students why people eats dessert
and sweets
Present the output of the
students why people eats dessert
and sweets
Present the output of the students. Answer their activity. Answer their activity.
D. Discussing new concepts and
practicing new skills # 1
Discuss why people eats
desserts and sweets
Discuss why people eats
desserts and sweets
Discuss the types of desserts Discuss the characteristics Discuss the characteristics
E. Discussing new concepts and
practicing new skills # 2
Discuss why people eats
desserts and sweets
Discuss why people eats
desserts and sweets
Discuss the types of desserts Discuss the characteristics Discuss the characteristics
F. Developing mastery
(leads to Formative Assessment
3)
Activity 4 Tell Me a Story Activity 4 Tell Me a Story Activity 6 DRAW ME Activity 8 CREATE ME Activity 8 CREATE ME
G. Finding practical application of
concepts and skills in daily living
Call a student to sum up the
reasons why people are into
dessert and sweets.
Call a student to sum up the
reasons why people are into
dessert and sweets.
Call a students to sum up the types
of dessert.
Call a student to sum up the
characteristics of dessert
Call a student to sum up
the characteristics of
dessert
H. Making generalizations and
abstractions about the lesson
Additional insights about the topic Additional insights about the topic Additional insights about the topic Additional insights about the topic Additional insights about the
topic
I. Evaluating learning Quiz Quiz Quiz Quiz Quiz
J. Additional activities for application
or 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

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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?