School URBIZTONDO INTEGRATED SCHOOL GRADE LEVEL KINDERGARTEN B
GRADE I Teacher DILMA JOY R. JUNIO LEARNING PHYSICAL AND NATURAL
TO 12 AREA ENVIRONMENT
DAILY LESSON LOG Teaching Dates and JULY 26, 2019 (WEEK 8) QUARTER FIRST
Time 1:30-2:20
MOVs/Indicators
I. OBJECTIVES
A. A. Content Standards
Body Parts and their uses
B. B. Performance Standards
Take care of oneself and the environment and able to solve problems
encountered within the context of everyday living.
C. C. Learning Use the senses to observe and perform simple experiments in classifying Indicator 1: Applies knowledge of content within and
across curriculum teaching areas.
Competencies/Objectives objects (e.g. texture-soft/hard, smooth/rough; taste-salty, sweet, sour and
D. bitter)
E. II. CONTENT I can smell, taste and Touch ( Taste: Sweet, Sour, Salty and Bitter Foods)
F. III. LEARNING RESOURCES Standard and Competencies for Five – Year-Old Filipino Children Page 27.
A. A. References Kindergarten Teachers Guide Page 107,113
1. Teacher’s Guide pages 107,113
2. Learner’s Materials Real objects of foods with different tastes (sweet, sour, salty and bitter)
pages Page 113
3. Textbook pages
4. Additional Materials
from Learning Facebook group: DepEd Kindergarten Teachers in the Philipine
Resources (LR) portal
B. B. Other Learning Real objects of foods with different tastes (sweet, sour, salty and bitter)
Resources Pictures of different kinds of foods
Powerpoint Presentation
IV. PROCEDURES
A. A. Reviewing previous Do you have a tongue? Who among of you has a tongue? Indicator 3: Applies a range of teaching strategies to
develop critical and creative thinking, as well as
lesson or presenting the When do we use our tongue?
other higher-order thinking skills.
new lesson What are the foods that our tongue can taste?
B. Establishing a purpose Present a picture of the different kinds of food. Indicator 3: Applies a range of teaching strategies to
develop critical and creative thinking, as well as
for the lesson Let the pupils identify the pictures with their shapes texture and its taste. other higher-order thinking skills.
Can you give an example of a food we eat and taste? Indicator 1: Applies knowledge of content within and
across curriculum teaching areas.
C. Presenting Present a powerpoint presentation of foods with a sweet, sour, salty and
Indicator 7: Plans, manages and implements
examples/instances of the bitter tastes.
developmentally sequenced teaching and learning
new lesson Did you already taste some of that foods? processes to meet curriculum requirements and
D. Discussing new Present different kinds of food like, sugar, calamasi, salt and coffee. varied teaching contexts.
concepts and practicing Ask some pupils to taste the following food presented and let them identify Indicator 1: Applies knowledge of content within and
across curriculum teaching areas.
new skills #1 the taste.
E. Discussing new concepts Can you give an example of the following? Indicator 3: Applies a range of teaching strategies to
develop critical and creative thinking, as well as
and practicing new skills #2 What are the food taste sweet? other higher-order thinking skills.
What are the food taste sour? Indicator 5: Manages learner behavior constructively
What are the food taste salty? by applying positive and non-violent discipline to
What are the food taste bitter? ensure learning-focused environment.
F. Developing mastery Show a picture of foods and ask the learners to identify it.
( Leads to Formative If the learners identify the taste of the picture let them paste it on the chart Indicator 5: Manages learner behavior constructively
by applying positive and non-violent discipline to
Assessment 3) provided with its corresponding taste if it is sweet, sour, salty and bitter.) ensure learning-focused environment.
G. Finding practical Taste sorting: Indicator 3: Applies a range of teaching strategies to
develop critical and creative thinking, as well as
applications of concepts Sort the classify objects according to one attributes/property (shape,
other higher-order thinking skills.
and skills in daily living color, size, function/use) (MKSC-00-6) Indicator 4: Manages classroom structure to engage
Classify objects according to observable properties like size, color, shape, learners, individually or in groups, in meaningful
texture, and weight) (PNEKPP-00-1)
exploration, discovery and hands-on activities within
a range of physical and learning environment.
indicator 7: Plans, manages and implements
developmentally sequenced teaching and learning
processes to meet curriculum requirements and
varied teaching contexts.
H. Making generalizations Learners can recognize the taste of the different foods, colors, and its Indicator 1: Applies knowledge of content within and
across curriculum teaching areas.
and abstractions about the textures
Indicator 3: Applies a range of teaching strategies to
lesson develop critical and creative thinking, as well as
other higher-order thinking skills.
I. Evaluating learning
Indicator 7: Plans, manages and implements
developmentally sequenced teaching and learning
processes to meet curriculum requirements and
varied teaching contexts.
Indicator 1: Applies knowledge of content within and
across curriculum teaching areas.
J. Additional activities for Cut the pictures bellow the chart provided on your notebook #3, and paste
application or remediation the correct taste ( sweet, sour, salty and bitter).
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who
require additional activities
for remediation
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?
Checked By:
ELVIRA D. CANILANG
Master Teacher III
Prepared by:
Noted:
SAJID S. ELIANG,Ed.D. DILMA JOY R. JUNIO
Principal IV Class Adviser
