Grade

School 8
DUMOLOG NATIONAL HIGH SCHOOL Level
GRADE ___8__ Learning
DAILY LESSON Teacher TLE- Dressmaking
JEMIMAH B. BUENVENIDA Area
LOG
Teaching Dates and Time JANUARY 29-31,FEBRUARY 01-02, 2024 Quarter 3rd QUARTER

1st Session 2nd Session 3rd Session 4th Session

I. OBJECTIVES
The learner demonstrates understanding the basic concept in dressmaking/tailoring
A. Content Standards

B. Performance Standards The learner independently explore on opportunities dressmaking/tailoring.

1. Explain the basic concept in 1. Explain the basic concept in

C. Learning Competencies/ dressmaking/tailoring dressmaking/tailoring
Objectives Write the LC code for 2. Discuss the relevance of the 2. Discuss the relevance of the
each course. course.

MID-YEAR REVIEW MID-YEAR REVIEW Basic concept in Basic concept in

II. CONTENT dressmaking/tailoring and relevance dressmaking/tailoring and relevance
of the course. of the course.

III. LEARNING RESOURCES

A. References

page-416 page-416
1. Teachers Guide pages

2. Learner's Materials pages none none

none none
3. Textbook pages
 Power point presentation-Laptop/ Power point presentation-Laptop/
4. Additional Materials from Visual aids Visual aids
Learning Resource (LR) portal

B. Other Learning Resources

IV. PROCEDURES

Showing pictures of concept of Showing pictures of concept of

A. Reviewing previous lesson dressmaking/tailoring and relevance dressmaking/tailoring and relevance
or presenting the new lesson of the course. of the course.

Let the students know and explore Let the students know and explore
B. Establishing a purpose for opportunities in dressmking/tailoring. opportunities in dressmking/tailoring.
the lesson

Let the students watch a video. Let the students watch a video.
C. Presenting 1. What can you say about the 1. What can you say about the video?
examples/instances of the video?
new lesson

Discuss the concept of Discuss the concept of

D. Discussing new concepts dressmaking/tailoring and relevance dressmaking/tailoring and relevance
and practicing new skills #1 of the course. of the course.

Discuss and explain the concept of Discuss and explain the concept of
E. Discussing new concepts dressmaking/tailoring and relevance dressmaking/tailoring and relevance
and practicing new skills #2 of the course. of the course.

Ask: Ask:
1. What is the importance of knowing 1. What is the importance of knowing
F. Developing mastery (Leads the concept of dressmaking/tailoring? the concept of dressmaking/tailoring?
to Formative Assessment 3)
 Group Activity: The students will be Group Activity: The students will be
group into two and each group will group into two and each group will
select a leader. The group will select a leader. The group will
G. Finding practical applications discuss and explain the concept of discuss and explain the concept of
of concepts and skills in daily dressmaking/tailoring? dressmaking/tailoring?
living

The students will explain the concept The students will explain the concept
of dressmaking/tailoring and of dressmaking/tailoring and
H. Making generalizations and relevance of the course. relevance of the course.
abstractions about the lesson

I. Evaluating learning
 How does dressmaking/tailoring differ
from dressmakers/tailors?
J. Additional activities for
applications or remediation

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 u with the lesson.
D. No. of learners who continue
to require remediation.
E. Which of my teaching
strategies wod 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: Approved by:

JEMIMAH B. BUENVENIDA MARIA LORLINE D. ALOVERA ESTER F. DAMASO

TEACHER I JHS Master Teacher I Principal III
 Grade
School
DUMOLOG NATIONAL HS Level
GRADE __8__ Learning
Teacher
DAILY LESSON JEMIMAH B. BUENVENIDA Area
LOG
Teaching
Dates and Quarter
Time FEBRUARY 13, 2023

I. OBJECTIVES
The learner demonstrates understanding of uses and maintenance of food (fish)
processing tools, equipment, instruments and utensils in food (fish) processing.
A. Content Standards

The learner uses and maintain appropriate food (fish) processing tools,
B. Performance Standards equipment,instruments and utensils and reports accordingly upon
discovery of defect/s.
LO 1. Select tools, equipment, utensils and instruments
1.1. Select tools, equipment, utensils
C. Learning Competencies/ and instruments according to food
Objectives Write the LC (fish) processing method
code for each TLE_AFFP9- 12UT- 0a-1

Selecting Tools, Equipment, Utensils and Instruments

II. CONTENT

III. LEARNING RESOURCES

A. References

1. Teachers Guide pages pages-423

2. Learner's Materials pages none

3. Textbook pages none

4. Additional Materials from Power point presentationLaptop/ Visual aids

Learning Resource (LR)
portal
B. Other Learning Resources

IV. PROCEDURES
 Showing pictures of equipment, tools, materials and utensils
1. Do you know what are they?
2. What are the different between,equipment, tools, materials and utensils ?
Map of conceptual change:
Instruction: accomplish the table below.Write what you know about food processing
equipment, tools, materials and utensils in the first column.In the second column, write
what you want to know. In the third column, write what you learned from the discussion
and do this after the lesson.

A. Reviewing previous
lesson or presenting the
new lesson

Let the students identify the commonly used equipment, tools, materials and utensils in
B. Establishing a purpose food processing.
for the lesson

Let the students watch a video.

C. Presenting 1. What can you say about the video? What are the equipment, tools, materials and
examples/instances of the utensils in food processing.?
new lesson

Discuss a brief history of food processing.

D. Discussing new
concepts and practicing
new skills #1

E. Discussing new Discuss and enumerate the different equipment, tools, materials and utensils in food
concepts and practicing processing.
new skills #2
Group Activity: The
students will be group into two and each group will select a leader. The teacher will give
pictures to different group and the group will think and identify what is the picture and
they will differentiate each picture and they will share it to everyone.

F. Developing mastery
(Leads to Formative
Assessment 3)
 Ask:
1. What is food processing?
G. Finding practical 2. What are the equipment,tools, materials and utensils in food processing?
applications of concepts and 3.What is the importance of knowing the equipment, tools, materials and utensils
skills in daily living in food processing?

The students will draw equipment, tools, materials and utensils in a long bond paper
H. Making generalizations using pencil and crayons. They should make their work presentable and colorful. Be
and abstractions about the artistic and be creative.
lesson

I. Evaluating learning

J. Additional activities for

applications or remediation

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 u with the
lesson.

D. No. of learners who

continue to require
remediation.
E. Which of my teaching
strategies wod well? Why did
these work?

F. What difficulties did I

encounter which my pricipal
or supervisor can help me
solve?

G. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
 8

TLE- Food Processing

3rd QUARTER

ntenance of food (fish)

ood (fish) processing.

cessing tools,
ly upon
ils

ials and utensils ?

now about food processing

.In the second column, write
u learned from the discussion

tools, materials and utensils in

pment, tools, materials and

terials and utensils in food

The
a leader. The teacher will give
ntify what is the picture and
everyone.
food processing?
tools, materials and utensils

nsils in a long bond paper

esentable and colorful. Be