GRADES 1 TO 12 SCHOOL: San Vicente School of Fisheries GRADE LEVEL: Grade-9

DAILY LESSON LOG TEACHER: Jonalyn Gabitan-Jao LEARNING AREA: Food and fish Processing
Nov.6-10 -2017
TEACHING DATES & TIME: Monday-Friday QUARTER: 3rd Quarter

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards:
Process Food by fermentation and pickling (Fruits and Vegetables)

B. Performance Standards:

Processing Food by fermentation and Pickling (Fruits and Vegetables)

II.CONTENT ON MODULE

C. Learning Making Production Report FIELD WORK ACTIVITIES Labelling of their products FIELD WORK ACTIVITIES.
Competencies/ Objectives:
1.Answer Pre Test
At the end of the
2.Record daily production
period, at least 75% of the
input
students will be able to:
3.Document production
output properly
III. LEARNING RESOURCES
A. References Module II-p.47-53 Module 11-p.47-53 Module II-p.47-53
1. Teacher’s Guide Pages
2. Learner’s Materials
Pages
3. Text book Pages
4. Additional Materials
from Learning
resources(LR)Portal
B. Other Learning
Resources

IV. PROCEDURES

A. Reviewing Previous
Lesson or Presenting
New Lesson

Define the following terms.

Input
Output
Production Report FIELD WORK ACTIVITIES
Spoilage ACTUAL HANDS ON ACTIVITY DISCUSSION
Variance DEMONSTRATION
Make a Production report

B. Establishing a Purpose
for the Lesson

C. Making generalizations
and Abstractions

The student should perform

well during the actual
activity

D. Evaluating learning
Tasting the final output of
the student. Collecting the final output
of the student for their
 performance criteria

ORAL QUESTIONING

OUT PUT PERFORMANCE

E. Additional Activities for

Afflication or
remediation

Every groups should make PREPARE LABELLING OF

their own lavel of their THE PRODUCT
product.

V.Remarks

Prepared by: Jonalyn Gabitan- Jao Checked By: Luida Damiar Approved by: Leonor C. Luba

SHS Teacher Teacher III O.I. C Principal