School Cuenca National High School Grade Level Grade 7-8

DAILY LESSON LOG Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of functional and non-functional tools.
 Tools and equipment are identified according to classification/specification and job
requirements.
B. Performance Standards
 Non-functional and equipment are segregated and labeled according to classification.
 Safety of tools and equipment are observed in accordance with manufacturer’s instructions.

C. Learning Competencies LO 1 Check conditions of tools and equipment

II. CONTENT Specification of Tools

III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages Home Economics –Bread and Pastry page 15
2. Learner’s Materials pages p.36-37
3. Textbook pages
https://www.google.com.ph/search?q=specification+of+baking+tools+and+equipment&rlz=1C1AV
4. Additional Materials from Learning
NG_enPH646PH646&tbm=isc
Resource (LR) Portal
Print Materials, Laptop ,DLP, /TV , pictures of tools and equipment
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson/presenting the Baking Mama
new lesson Match the pictures of the bread and pastries with the appropriate tools and equipment to be used
 A B
1.

2 .

3.

Who among you have worked in a bakeshop or bakery? Is it important to maintain the tools and
B. Establishing a purpose for the lesson equipment in the bakeshop? Why?

Video presentation about importance of maintaining tools and equipment.

C. Presenting examples/instances of the new
lesson https://www.youtube.com/watch?v=GL5h3wZcIBY

D. Discussing new concepts and practicing new

From the set of pictures, choose the tools appropriate for baking. Give a short description of its
skills#1
function.

E. Discussing new concepts and practicing new

Classify the tools shown as to functional or non-functional. Give a short explanation why they belong
skills#2
to the group. Follow the format below.
 Functional Non- functional Reason/explanation

1
2
3
4
5
Concept Map
From the pictures shown, write the function of the tool or equipment.

F. Developing mastery

What are the possible things to do if you noticed that the tools or equipments are not in good
condition?
G. Finding practical applications of concepts
and skills in daily living
Why do we need to categorize functional and non functional tools and equipment?
 Group Quiz Bee
Using the illustration boards and pieces of chalk, each group is going to answer question that will be
H. Making generalizations and abstractions
given by the teacher. Each correct answer will receive 1 point.
about the lesson
1. Discuss the different tools and functions.
2. How will we know if tools are functional or not?

Complete the table

Tools Function Functional Non-Functional

I. Evaluating learning

J. Additional activities for application or List at least 3 possible damages on tools and equipment for baking then recommend ways or repair
remediation procedure to save the equipment
 V. REMARKS

VI. REFLECTION
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?

DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
C. References
5. Curriculum Guide & pages
6. Learner’s Materials pages
7. Textbook pages
8. Additional Materials from
Learning Resource (LR) Portal
D. Other Learning Resources
School Cuenca National High School Grade Level Grade 7-8
Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time
The learners demonstrate understanding on the types and uses of cleaning materials/ disinfectants
 Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s
specifications.
 Tools are cleaned in accordance with standard procedures.
 Workplace is cleaned and kept in safe state in line with OSHC regulations
LO 2 Perform basic preventive maintenance
Types and Uses of Cleaning Materials/Disinfectant
Home Economics –Bread and Pastry page 15
p.41-43
N/A
htpp//www.ehow.com/list
http://www.australianfoodsafety.com.au/blog/2011/12
http://www.commerce.wa.gov.au
https://www.youtube.com/watch?v=jd7acAilwc4
Chalk, chalkboard, module, laptop, speakers, television
IV. PROCEDURES
Review
“Spot the Difference”
The students shall differentiate disinfection from sterilization by relating these to the pairs of pictures
provided. They shall identify the basic difference/s between each pair of pictures to come up with the idea that
disinfection is less effective or weaker than sterilization.

STERILIZATION DISINFECTION
1. Which is
stronger?

2. Which can
A. Reviewing previous kill more
lesson/presenting the new preys?
lesson

3. Which can
cover a
larger area?

Then, which do you think is more effective? Sterilization or disinfection?

The students shall come up with the following ideas by answering the guide questions:
1. Storm is stronger than rain.
2. Lion is more aggressive than cat and can kill preys which cat cannot kill.
Ocean has a very large amount of water while the glass contains very little amount.
 Spin-a-wheel
B. Establishing a purpose for the
Prepare a wheel with pictures of natural cleaning materials. Let student/group spin the wheel and say something
lesson
to the object where the wheels stop.

“Look-Think-Share-Disinfection 1”
The teacher shall post new sets of pictures showing common means of disinfection. From the pictures,
students shall prepare a concept map to give meanings onto disinfection.

____
____ ____

C. Presenting examples/instances of
DISINFECTION
the new lesson
____ ____

____ ____
 A. “Loop the Words”
The following puzzle hides words which are related to disinfection. Locate these words by making a loop for
each found word.
Q W E R C L E A N I N G T
B A K I N G S O D A Y
D I S I N F E C T I O N U
N S P O N G E O P A S D I
M Q L W E R V T Y U I B O
S T E R I L I Z A T I O N
F G M H J K N L Z X C R P
V B O N M T E A Q W E A L
R T N Y U I G O P A S X K
D F G H J N A T U R A L J
G H F D S A R Z X C V B H
M I C R O O R G A N I S M
A S D E O D O R I Z E R Z

Referring to the Information Sheet 2.1 on pages 41-42 of the module, task students to list down the ways the
following are used to disinfect. The words include:
Cleaning vinegar natural Baking soda
Disinfection sterilization Lemon Sponge
Borax Tea microorganism Deodorizer

“Disinfection At Home-The Common Way”

D. Discussing new concepts and
Have students work in groups and present their output to the class.
practicing new skills#1
Directions: Enumerate any tools, materials, appliances, facilities you have at home and share the class how you
disinfect each. Each group will have an assigned room of the house.They shall use the following format in
presenting their work. Leave the last column blank for the next activity.
 Tools/Materials/Facilities/Appliances Disinfectants Used

Group 1 Living Room

Group 2 Kitchen and Dining Area
Group 3 Bedroom
Group 4 Comfort Room and Bathroom

“Disinfection At Home-The Proper Way”

With the same groupings, task each group to complete the table previously presented by filling in the
natural cleaning materials or disinfectants which can be used whenever chemical disinfectants are not
available.

Classify the tools shown as to functional or non-functional. Give a short explanation why they belong to the
group. Follow the format below.

E. Discussing new concepts and Functional Non- functional Reason/explanation

practicing new skills#2 1
2
3
4
5
 “In the Kitchen”
Task students to work in pairs as they enumerate the uses of the following natural cleaning materials. Have
them exchange their work with another pair once they were done with the activity.
F. Developing mastery 1. Vinegar
2. Lemon Juice
3. Baking Soda
4. Borax
5. Tea Tree Oil

Watch and Learn!

Students will watch a video presentation on the other uses and examples of natural cleaning materials or
G. Finding practical applications of disinfectants.
concepts and skills in daily living https://www.youtube.com/watch?v=jd7acAilwc4

“Now We Know That”

From the video presented, students shall complete the phrase “Now we know that…” by
writing down the disinfectant mentioned and its uses.

“Now We Know More That…”

H. Making generalizations and Let students do the chaining of ideas by letting each student share what they have learned from today’s
abstractions about the lesson activities by starting their sentences with the phrase, “Now I know more that”. The next student to share his/her
learning shall give a statement related to any of the words given by the previous discussant.

“How Much Have You Learned?”

I. Evaluating learning
Task students to do the activity Self-Check 2.1 on page 43 of the module.

J. Additional activities for Investigate around your house on the cleaning materials your family members is using, observe on the manner
 application or remediation on the storage of it. Make a short narrative about it and be ready to share to the class. Do you observe proper
storage?

V. REMARKS

VI. REFLECTION
H. No. of learners who earned 80% in
the evaluation
I. No. of learners who require
additional activities for
remediation who scored below
80%.
J. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.

K. No of learners who continue to

require remediation

L. Which of my teaching strategies

worked well? Why did these work?

M. What difficulties did I encounter

which my principal or supervisor
can help me solve?

N. What innovation or localized

materials did I use/discover which
I wish to share with other teachers?
 School Cuenca National High School Grade Level Grade 7-8
DAILY LESSON LOG Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time

I. OBJECTIVES
The learners demonstrate understanding on Preventive maintenance schedule or manufacturers and procedures
A. Content Standards and Occupational Health and Safety(OSHC) workplace regulations

 Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s
specifications.
B. Performance Standards
 Tools are cleaned in accordance with standard procedures.
 Workplace is cleaned and kept in safe state in line with OSHC regulations

LO 2 Perform basic preventive maintenance

C. Learning Competencies

II. CONTENT Preventive Maintenance Technique and Procedure

III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages Home Economics –Bread and Pastry page 15
2. Learner’s Materials pages Page 44-46
3. Textbook pages
4. Additional Materials from https://www.youtube.com/watch?v=BT6vx0E7Xs0
Learning Resource (LR) Portal https://www.youtube.com/watch?v=dayOQPXCccA
B. Other Learning Resources Chalk, chalkboard, module, laptop, speakers, television
IV. PROCEDURES
. Identify the uses of the following cleaning materials
A. Reviewing previous
lesson/presenting the new
lesson
 USES

Borax

B. Establishing a purpose for the Short skit

lesson The class will be divided into five groups. Each group must present a short skit showing on how to ensure all
equipments and tools functions as intended.
C. Presenting examples/instances of
the new lesson KEEP ME SAFE....

D. Discussing new concepts and
practicing new skills#1
E. Discussing new concepts and
practicing new skills#2
F. Developing mastery
G. Finding practical applications of
concepts and skills in daily living
A video presentation focusing on the preventive maintenance technique and procedure to ensure all equipment
and tools to function well. Students are required to jot down notes of the important details
Panel discussions
Students will assign to conduct a panel discussion where in they will discuss the preventive maintenance
program and technique for cutting tools, handy tools, and baking equipment
Fact or Bluff
Several statements will be presented in class. Students will identify whether the statement about preventive
maintenance techniques is a fact by raising a happy face and a sad face if it is a bluff. Students will justify
their answers by sharing their own experiences in preventive measures/technique.
_____ 1. Failure to perform preventive maintenance will result to malfunctioning of tools
and equipment.
_____ 2. Rusting is the result of keeping the equipment wet.
_____ 3. Cleaning and maintenance of tools should be done periodically
_____ 4. Switch off the electrical plug of the oven before cleaning.
_____ 5. Use cool water to sterilize tools and equipment.
SHOW ME and I ACT
The teacher will show pictures of different equipments, tools and the students will demonstrate on the proper
maintenance applied on each equipments and tools.
Circle of Knowledge
Working in groups, the students will share and discuss their answers to the questions given. They will
summarize their answers, write this on a piece of manila paper and present in class for further discussions and
clarification of ideas.
1. Why is it important to establish a maintenance technique and procedure for our equipments and tools?
2. What are the possible things to do if you noticed that tools and equipment are not in good condition?
H. Making generalizations and
Journal Writing
abstractions about the lesson
The students will write the important concepts learned from the day’s lesson in their journal.

Indicate the proper cleaning of the following equipments and tools

1.

2.
I. Evaluating learning

3.

4.
 5.

J. Additional activities for Comic Strip

application or remediation Make a comic strip that will show the proper maintenance of equipments and tools.
V. REMARKS
VI. REFLECTION
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?

DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson/presenting the new
lesson
School Cuenca National High School Grade Level Grade 7-8
Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time
The learners demonstrate understanding on proper
 Tools and equipment are maintained according to preventive maintenance schedule or manufacturer’s
specifications.
 Tools are cleaned in accordance with standard procedures.
 Workplace is cleaned and kept in safe state in line with OSHC regulations
LO 3 Store tools and equipment
Proper Storage of Tools and Equipment
Home Economics –Bread and Pastry page 16
Page 50-52
http://www.ehow.com/how
Print materials, laptop ,DLP, /TV real objects, manila papers, markers, a piggy bank or a box, strips of papers
Sing and Learn!
The teacher will prepare an old piggy bank where small strips of paper with questions are rolled inside. As the
music plays, the students will pass the piggy bank to their classmates. When the music stops, the student
holding the piggy bank will open it to get one piece of paper. he/she will read and answer the question.

B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skills#1
E. Discussing new concepts and
practicing new skills#2
F. Developing mastery
Loop- a- word
Encircle 5 words that are connected to the proper storage of tools and equipment.
A L
W A D
A H B R
S A F E T Y
H L A
L
T
H
Know Me
A video presentation focusing on the proper storage of tools and equipment. Let the student take note of the
pointers to follow in storing tools and equipment.
https://www.youtube.com/watch?v=2V8n49HO1yA
Think-Pair-Share
Working in pairs. Get your partner and discuss the advantage of proper storage of tools and equipment. State
the reason why we need to follow the pointers in storing tools and equipment.
From the concept you get in pairing, the students will answer the following question
1. What would be the result when you failed to follow the pointers in storing tools and equipment?
2. State the importance of proper storage of tools and equipment.
Charade
Divide the class into 4 groups. The leader of each group will pick a piece of paper from the teacher (pointers for
longer and efficient use of baking tools and equipment. The leader will act what is written in a piece of paper.
The members will guess what is the helpful practice in storing tools and equipment
G. Finding practical applications of Do you think proper storing will prolong the shelf life of tools and equipment? Why or why not?
concepts and skills in daily living

THINK- PAIR- SHARE

H. Making generalizations and
Two volunteer students will share their ideas that they gained from the lesson
abstractions about the lesson

How Do You Apply What You Have Learned?

Directions: Perform the proper storing of tools and equipment in designated places. Put
Labels on each storage place.
Do the following steps.
I. Evaluating learning 1. Classify.
2. Clean and dry.
3. Store in proper places.
4. Put labels.

How Well Did You Perform?

Competency: Proper Storage of Tools and Equipment

J. Additional activities for Directions: OVERALL EVALUATION PERFORMANCE LEVELS

application or remediation
Ask teacher to assess your
performance in the following
critical task and performance
criteria below
You will be rated based on the
overall evaluation on the right
side
Level 4 - Can perform this skill without
Achieved supervision
. and with initiative and adaptability
, to problem
but requires considerable situations
assistance and/or 3 - Can perform this skill
supervision satisfactorily without
 assistance or supervision.
2 - Can perform this skill
satisfactorily but
requires some assistance and/or
supervision.
1 - Can perform parts of this skill
satisfactorily

V. REMARKS

VI. REFLECTION
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?
 School Cuenca National High School Grade Level Grade 7
DAILY LESSON LOG Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time

DAY I
I. OBJECTIVES
The learners demonstrate an understanding on baking tools and equipment, their uses.
A. Content Standards
B. Performance Standards Baking tools and equipment are identified based on their uses.
LO1
C. Learning Competencies
Prepare tools and equipment for specific baking purposes.
II. CONTENT Baking tools and Equipment and their uses.
III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages page1
2. Learner’s Materials pages Page 4-12
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) Portal
Print Materials, Laptop ,DLP, /TV Real Ingredients
B. Other Learning Resources
IV. PROCEDURES
Parade of baking tools

A. Reviewing previous
lesson/presenting the new
lesson
1. What are the tools shown?

B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skills#1
E. Discussing new concepts and
practicing new skills#2
F. Developing mastery
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 or remediation
2. How are they used in baking?
Game: The Queen wants......
The class will be divided into four groups. The teacher will describe the tools then from the group of baking
tools shown a while ago; the students from each group will chose the specific tool described by the teacher.
The first student who picked the correct tool and brought this in front will be the winner.
KNOW ME
A video presentation focusing on the different baking tools will be shown. Let the students take note of
these tools and their functions.
THINK –PAIR-SHARE
Working in pairs, the students will discuss the baking tools will be shown in the video. The output of each
pair will be written in meta cards and will be posted on the walls around the room.
From the concepts presented in the metacards, the student will answer the following questions.
a. What are the common tools used in baking?
b. How are these tools used?
Sing, Pick and Tell.....
Music will be played while a basket of tools is passed around the class. When the music stops, the students
holding the basket will pick one tool which he will identify and tell its functions.
Why is it important to be familiar with the baking tools and understand their uses? How will it help in
facilitating ease in performing the assigned tasks to us?
Think- Group- Share:
The teacher will facilitate groupings of students. Within each group, the student will asked to select a leader
who will share the learning gained from the lesson.
Group Quiz Bee
Using the illustration boards and pieces of chalk, each group is going to answer question that will be given
by teacher.
Note: the scores obtained from the quiz bee will be added to succeeding days in week, the group with the
highest score will be the winner.
Take home Activity
Conduct an interview with a baker in your locality and ask him about the different tools and equipment he is
using. Share in class next meeting.
 V. REMARKS

VI. REFLECTION
O. No. of learners who earned 80% in
the evaluation
P. No. of learners who require
additional activities for
remediation who scored below
80%.
Q. Did the remedial lessons work?
No. of learners who have caught
up with the lesson.

R. No of learners who continue to

require remediation
S. Which of my teaching strategies
worked well? Why did these
work?
T. What difficulties did I encounter
which my principal or supervisor
can help me solve?
U. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?
 School Cuenca National High School Grade Level Grade 7
DAILY LESSON LOG Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time

DAY 2
I. OBJECTIVES
The learners demonstrate an understanding on baking tools and equipment, their uses.
A. Content Standards
B. Performance Standards Baking tools and equipment are identified based on their uses.
LO1
C. Learning Competencies
Prepare tools and equipment for specific baking purposes.
II. CONTENT Baking tools and Equipment and their uses.
III. LEARNING RESOURCES
A. References
5. Curriculum Guide & pages page1
6. Learner’s Materials pages Page 8-12
7. Textbook pages
8. Additional Materials from
Learning Resource (LR) Portal
Print Materials, Laptop ,DLP, /TV Real Ingredients, Real Tools and Equipment
B. Other Learning Resources
IV. PROCEDURES
Parade of baking tools
Varied baking tools like measuring tools, cutting tools, and kinds of ovens. Let the students identify each
A. Reviewing previous one.
lesson/presenting the new
lesson

B. Establishing a purpose for the
lesson
C. Presenting examples/instances of
the new lesson
D. Discussing new concepts and
practicing new skills#1
E. Discussing new concepts and
practicing new skills#2
F. Developing mastery
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
1. What are the tools and equipment shown?
2. How are they used in baking?
Sing and Learn
The teacher will prepare an old piggy bank where small strips of paper with questions are rolled inside.
As the music plays, the students will pass the piggy bank to their classmates. When the music stops, the
student holding the piggy bank will open it to get one piece of paper. He/ She will read and answer the
question.
KNOW ME
A video presentation focusing on the different baking tools will be shown. Let the students take note of
these tools and their functions.
THINK –PAIR-SHARE
Working in pairs, the students will discuss the baking tools will be shown in the video. The output of each
pair will be written in meta cards and will be posted on the walls around the room.
Watch and Learn
A slide show of different cutting tool will be shown to the students; the student will then take note of the
important details in concepts about the video based on the guide questions below.
Stand…”That’s me “
Each student will be assigned to specific cutting, measuring and different kinds of oven. Once the teacher
gives specific tools and equipment the student concerned will stand and say “That’s me.
How will you make the learning gained from the day’s lesson useful at home? How it help facilitate ease in
performing the assigned task to you?
Think- Group- Share:
The teacher will facilitate groupings of students. Within each group, the student will asked to select a leader
who will share the learning gained from the lesson.
Group Quiz Bee
Using the illustration boards and pieces of chalk, each group is going to answer question that will be given
by teacher.
Note: the scores obtained from the quiz bee will be added to succeeding days in week, the group with the
highest score will be the winner.
Take home Activity
 application or remediation Conduct an interview with a baker in your locality and ask him about the different tools and equipment he is
using. Share in class next meeting.

V. REMARKS

VI. REFLECTION
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?
 School Cuenca National High School Grade Level Grade 7
DAILY LESSON LOG Teacher Gemma J. Magsombol Specialization Bread and Pastry
Teaching Dates
Quarter
and Time

DAY 2
I. OBJECTIVES
The learners demonstrate an understanding on baking tools and equipment, their uses.
D. Content Standards
E. Performance Standards Baking tools and equipment are identified based on their uses.
LO1
F. Learning Competencies
Check condition of tools and equipment
II. CONTENT Safety Measures in the use of tools and Equipment
III. LEARNING RESOURCES
A. References
1. Curriculum Guide & pages page15
2. Learner’s Materials pages Page 37
3. Textbook pages
SEDP Series. Home Technology Food Management and Service pp. 47
4. Additional Materials from and Duran Home Economics III pp. 73
Learning Resource (LR) Portal

B. Other Learning Resources Print Materials, Laptop ,DLP, /TV

IV. PROCEDURES
 Identify the function of the following kitchen tools, utensils

A. Reviewing previous
lesson/presenting the new lesson

B. Establishing a purpose for the Is it important to maintain tools and equipment in the bakeshop? Why?
lesson

KNOW ME
A video presentation focusing the importance of maintaining tools and equipment
C. Presenting examples/instances of
Video presentation about importance of maintaining tools and equipment.
the new lesson
https://www.youtube.com/watch?v=GL5h3wZcIBY

Name that Tool

From the set of pictures. Choose the tools appropriate for baking. Give a short description of its function
D. Discussing new concepts and
practicing new skills#1

E. Discussing new concepts and CLASS the TOOLS

practicing new skills#2 Classify the tools shown as to functional or non functional. Give a short explanation why the following tools
or equipment should belong to the group.
 Lift your Tools
Each student will stand every time they hear a correct statement given by the teacher about the safety
F. Developing mastery
measures otherwise they will stay seated.

Save a Tool
G. Finding practical applications of The student will finished the statement prepared by the teacher in a form of a short skit presentation. This
concepts and skills in daily living will be done in 5 minutes

One –Minute Challenge

H. Making generalizations and Given a one minute the student will be asked to write all the things that they have learned.5-10 students will
abstractions about the lesson be asked to read their output.

Learn and Act

The students will be grouped according to their talents and skills. From the groupings, they will be asked to
present their learning for today’s topic in different ways:
1. sing and dance
I. Evaluating learning 2. Poster Slogan
3. Poem Recital
4. News Casting

The groups ‘output will be graded based on a rubrics.

J. Additional activities for Take Home Activity

application or remediation Observe your storage at home. How do your parents arrange the tools and equipment?

V. REMARKS
VI. REFLECTION
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?