DAILY LESSON LOG DOCX

Title	DAILY LESSON LOG
Author	Mary Jane Laguna
Pages	1
File Size	107.5 KB
File Type	DOCX
Total Downloads	208
Total Views	308

Summary

School GLAFJENHS Grade Level 7 Teacher MARY JANE M. LAGUNA Learning Area TLE DAILY LESSON LOG Teaching Dates and Time Monday to Friday –09:00 TO 09:50AM Quarter FIRST DELA PAZ & 11:30AM to 12:20PM BONIFACIO WEEK(2) MONDAY (JUNE 10,2019) Objectives must be met over the week and connected to the c...

Description

DAILY LESSON LOG School GLAFJENHS Grade Level 7 Teacher MARY JANE M. LAGUNA Learning Area TLE Teaching Dates and Time Monday to Friday –09:00 TO 09:50AM DELA PAZ & 11:30AM to 12:20PM BONIFACIO Quarter FIRST WEEK(2) MONDAY (JUNE 10,2019) 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 learners can demonstrate understanding of/on: Baking tools and equipment, their uses Classifiaaon o tools and equipment B. Performance Standard The learners independently prepares, identify the Baking tools & equipment needed based on their uses. (TLE Curriculum Guide for the Exploratory Course on Bread and Pastry Production) C. Learning Competencies Quarter 1 : Exploratory Course on Bread and Pastry : Used of Tools and Bakery Equipment Sub topic: Learning Outcome 1 Used of Tools and Bakery Equipment Familiarizing and Classifying Diferent Baking Tools and Equipment for Specifc Baking Purposes B. Learning Outcome LO 1. Used of Tools and Bakery Equipment C. Learning Objectives (KSA) 1. Identify baking tools and equipment base on their uses. 2. Discuss the importance of tools used in baking. 3. Describe these tools and equipment needed in baking and compare from each other. II. CONTENT 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. 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 SEDP Series. Home and Technology Food and Management Services pp. 45-50...