Republic of the Philippines

Department of Education
Region III-Central Luzon

Teacher AIZA V. BERISO Grade Level 8

Week No. 1 Learning Area TVE
Date Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of uses and maintenance of food (fish) processing tools, equipment, instruments and utensils in food (fish) processing.
B. Performance Standards The learner uses and maintain appropriate food (fish) processing tools, equipment, instruments and utensils and reports accordingly upon discovery of defect/s.
LO 1. Select tools, equipment, utensils and intrumentsTLE_AFFP9-
12UT-
At the 0a-1
end of the session, learners are expected to: A. Select tools, equipment, utensils
C. Learning Competencies / and instruments according to food
B. Explain the defects
(fish) processing in tools,
method;
Objectives equipment, utensils and
C.. Follow procedures
instrument; and in reporting
defective tools, equipment,
utensils and instruments. CUTTING IMPLEMENTS/SALTING
II. CONTENT PARTS AND FUNCTION OF EQUIPMENT PARTS AND FUNCTION OF EQUIPMENT (Activity) PARTS AND FUNCTION OF EQUIPMENT MEASURING TOOLS USED IN FOOD PROCESSING
(Discussion) (Assessment) (Discussion) EQUIPMENT/SMOKING TOOLS AND
UTENSILS/OTHER TOOLS AND UTENSILS
III. LEARNING RESOURCES
A. References Food Fish Processing Learning Module Food Fish Processing Learning Module Food Fish Processing Learning Module Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 10 - 16 Food Fish Processing LM Pages 10 - 16 Food Fish Processing LM Pages 10 - 16 Food Fish Processing LM Pages 17 - 21 Food Fish Processing LM Pages 22
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES

A. Review Present a video about food processing. Using different illustration recall the parts of Let the learners answer vocabulary quiz based on Let the learners answer crossword puzzle based Ask the learner to answer the "Whati I know"
equipment and its function the definition of terms. on the definition of terms. on their module.

Present pictures of tools and utensils aand ask Present pictures of tools and utensils aand ask
Present different pictures of equipment, Guide the student the guide question. the student the guide question. Ask the learners about the importance of
question: What are those equipment, What have Ask the learner to answer the "Activity 1: Let
B. Presentation Guide question: What are knowing the parts and functions of tools and
you noticed and observed to those pictures those tools and utensils, What have you noticed Guide question: What are those tools and Me Know " on their module.
presented? and observed to those pictures presented? utensils, What have you noticed and observed to equipments?
those pictures presented?

Show the learners an illustration of the

Using powerpoint presentation discuss the Using powerpoint presentation discuss the different measuring tools used in fish
Using powerpoint presentation discuss the Show an illustration and discuss the different
C. Discussion different parts of tools and utensils in food different parts of tools and utensils in food processing.
different parts of equipment in food processing.
processing. processing. tools used in fish processing.
Discuss the steps in using the different
measuring tools
D. Application/Mastery Let the learners answer acitivity no. 1: Identify Let the learners answer acitivity no.1: Identify the Let the learners answer acitivity no.1: Identify the Let the learners have a return demonstration Ask the learner to answer the "Activity 2:
the parts of equipments in food processing parts of tools and utensils in food processing parts of tools and utensils in food processing on the proper way of using measuring tools. What Utensils am I?" on their module.

Ask the students do the What I have Learned

Recitation: Why do we need to familiarized Recitation: Why do we need to familiarized Recitation: Why do we need to familiarized Ask the students why it is important to follow
in their modules. "Share your learnings from
E. Generalization ourselves with those different parts of ourselves with those different parts of tools and ourselves with those different parts of tools and standard procedures in using the different
equpment? utensils? utensils? the lesson above by completing the
measuring tools
sentence."

Let the students have return demonstration

Let the slearners answer acitivity no.2: Matching Let the slearners answer acitivity no.2: Multiple Let the slearners answer acitivity no.2: Multiple What are the different measuring tools and
F. Evaluation on the proper way of using cutting
type choice choice their functions?
implements

Give one available type of equipment use in food Give one available type of equipment use in food Give one available type of equipment use in food Practice using fish processing tools and Let the students the asssessment in their
G. Other Activities processing at their home, draw and label each processing at their home, draw and label each processing at their home, draw and label each
parts. parts. parts. implements at home. modules.

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

AIZA V. BERISO
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs
 Republic of the Philippines
Department of Education
Region III-Central Luzon

Teacher Grade Level 8

Week No. 2 Learning Area Technology and Livelihood Education
Date September 4-8, 2023 Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of uses and maintenance of food (fish) processing tools, equipment, instruments and utensils in food (fish) processing.
B. Performance Standards The
LO 2.learner usesequipment
Use tools, and maintain appropriate food (fish) processing tools, equipment, instruments and utensils and reports accordingly upon discovery of defect/s.
instruments
and utensils by following the standard
procedures (TLE_AFFP9-
At
12 the end of the session, learners are expected to: A. Interpret a food processing
UT-0b-2)
C. Learning Competencies / procedure;
B. Apply standard procedures in
Objectives using tools, equipment,
instruments, and utensils;
C. Calibrate tools, equipmentand
instruments and utensils.
Procedure in Cleaning, Sanitizing, Calibrating and
PROCEDURES IN USING STANDARD MEASURING
II. CONTENT CHECKING AND INSPECTING EQUIPMENT Stowing Equipment and DEVICES Interpreting Manufacturer’s Specifications Perform Post-Operating Procedure
Instruments
III. LEARNING RESOURCES
A. References Food Fish Processing Learning Module Food Fish Processing Learning Module FOOD FISH PROCESSING LEARNING MODUL Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 36 Food Fish Processing LM Pages 38- 42 Food Fish Processing LM Pages 38- 42 Food Fish Processing LM Pages 38- 42 Food Fish Processing LM Pages 32 - 72
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Give the student a spelling exam based on Ask the learner to answer the pretest on Give the student a spelling test based on the Give the student a recitation based on the Give the students a short quiz based on the most
the most recent lesson. their module. most recent lesson. most recent lesson. recent lesson.
A. Review

Ask the students about the importance of Ask the students what is the importance of Ask the students if they know how to Ask the students if they already see a sample Ask the students to answer the pre-test on their
checking and inspecting equipment before cleaning and sanitizing tools and equipment properly use the different measuring devices. of user's manual/product specification modules.
B. Presentation use.

Discuss what parts are needed to be checked Using different pictures, discuss sanitizing Using different measuring tools, discuss and Using the user's manual, let the students find Using video presentation, post-operating
and inspected in a machine or equipment. tools and the proper procedure in cleaning demonstrate the procedures in using the information that is being ask by the procedures in food processing.
sanitizing tools and equipment standard measuring devices. teacher.
C. Discussion
 Divide the students into groups and assign Ask the students how can they apply at Ask the students why it is important to follow Ask the students why it is important to know
each group to inspect and check a particular home their knowledge in proper cleaning the proper procedures in using stanard the product specification of an equipment
D. Application/Mastery equipment or machine in the food and sanitizing tools and equipment measuring instruments Ask the students to do Operation sheet 3.1
laboratory/classroom on their modules.

Let each group present their findings to the Why do we need to clean and sanitize the What are the steps in using Salinometer, Food processing equipment when sold are
class and summarize student'sfindings. tools and equipment? Thermometer, Beaker, Weighing scale, provided with a manual containing the
Measuring cups for dry and liquid manufacturer’s specifications and a
ingredients? necessary reminder to the processor in the Ask the students do the What I have Learned in
E. Generalization form of a sticker or Warning Label. their modules. "Share your learnings from the
lesson above by completing the sentence."

Essay: Why it is needed to inspect and check Discuss and check the pretest,and let the Ask the students why it is important to follow Ask the learner to answer self-check 2.3 on
equipment before use? students answer self-check 2.1. the proper procedures in using stanard their module.
F. Evaluation measuring instruments Let the students the asssessment in their
modules.

G. Other Activities

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

0
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs
 Republic of the Philippines
Department of Education
Region III-Central Luzon

Teacher Grade Level 8

Week No. 2 Learning Area Technology and Livelihood Education
Date September 4-8, 2023 Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learner demonstrates
A. Content Standard understanding
The of basicbasic
learner performs
measurements and
measurements and calculation
calculation.
B. Performance Standards LO
that1.relate
Tabulate
withthe recorded
weight and data
relevant to production of processed
measurements.
food(LE_AFFP9-
At the end of the session, learners are expected to: A. record weights and
12MC-0d-1)
measurements of raw materials
C. Learning Competencies / B.
Objectives andSummarize/sum
ingredients; up recorded
weights and measurements of
processed products; and
C. Perform how a seam is measured.

Gathering the Record of Weights and

II. CONTENT Measurement of Ingredients and Materials
MEASURING DRY AND LIQUID INGREDIENTS MEASURING DRY AND LIQUID INGREDIENTS MEASUREMENT AND CONVERSION (Discussion) MEASUREMENT AND CONVERSION(Activity)

III. LEARNING RESOURCES

A. References Food Fish Processing Learning Module Food Fish Processing Learning Module FOOD FISH PROCESSING LEARNING MODUL Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Give the student a spelling test based on the Ask the learner to discuss briefly the proper Ask the learner to discuss briefly the proper Recall the post - operating procedures by Recall the post - operating procedures by
most recent lesson. procedures in using standard measuring procedures in using standard measuring through recitation. through recitation.
A. Review instruments. instruments.

Ask the students, "What do you really do Ask the students if they are familiar with Ask the students if they are familiar with Ask the students to do the Activity 1: Pair Ask the students to do the Activity 1: Pair me
when you take measurements?" measurement and conversion. measurement and conversion. me (Measuring Tool: Measured Ingredient (Measuring Tool: Measured Ingredient Pairing).
B. Presentation Pairing).

Using different measuring tools, discuss and Discuss the difference between measuring Discuss the difference between measuring dry Using the table of measurement and Using the table of measurement and conversion,
demonstrate the procedures in using dry ingredients and measuring liquids, and ingredients and measuring liquids, and conversion, discuss and demonstrate discuss and demonstrate conversion of unit used
standard measuring devices. deminstrate the proper techniques for each deminstrate the proper techniques for each conversion of unit used in food processing. in food processing.
C. Discussion
 Ask the students why it is important to follow Let the students practice measuring both dry Ask the students do the Activity 2: Self –
the proper procedures in using standard and liquid ingrdients by following the proper Let the students practice measuring both dry Assessment
measuring instruments techniques Ask the students do the Activity 2: Self –
D. Application/Mastery and liquid ingrdients by following the proper
Assessment
techniques

What are the steps in using Salinometer, Ask the students the proper technique in Ask the students do the What I have Learned
Thermometer, Beaker, Weighing scale, measuring dry and liquid ingredients in their modules. "Share your learnings from Ask the students do the What I have Learned in
E. Generalization Measuring cups for dry and liquid the
Ask the students the proper technique in measuring dry and liquid lesson above by completing the
ingredients their modules. "Share your learnings from the
ingredients? sentence." lesson above by completing the sentence."

Ask the students why it is important to follow Let the students practice measuring both dry Let the students the asssessment on their
the proper procedures in using stanard and liquid ingrdients by following the proper Let the students practice measuring both dry modules.
measuring instruments techniques Let the students the asssessment on their
F. Evaluation and liquid ingrdients by following the proper
modules.
techniques

G. Other Activities

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

0
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs
 Republic of the Philippines
Department of Education
Region III-Central Luzon

Teacher Grade Level 8

Week No. 2 Learning Area Technology and Livelihood Education
Date September 4-8, 2023 Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learner demonstrates
A. Content Standard understanding
The of basicbasic
learner performs
measurements and
measurements and calculation
calculation.
B. Performance Standards LO
that1.relate
Tabulate
withthe recorded
weight and data
relevant to production of processed
measurements.
food
At the(LE_AFFP9-
end of the session, learners are expected to: A. record weights and
12MC-0d-1)
measurements of raw materials
C. Learning Competencies / B.
Objectives and ingredients; up recorded
Summarize/sum
weights and measurements of
processed products; and
C. Perform how a seam is measured.

II. CONTENT TEMPERATURE CONVERSION ORGANIZING AND SUMMARIZING DATA SOLUTIONS AND ITS COMPONENT METHOD OF CURING AND SALTING SMOKING SOLUTIONS

III. LEARNING RESOURCES

A. References Food Fish Processing Learning Module Food Fish Processing Learning Module FOOD FISH PROCESSING LEARNING MODUL Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Ask the students to give some measuring Recall the formula in converting degrees celsius to Recall the importance of organizing and Recall the steps in calculating concentration. Recall the method of curing and salting
conversion. degrees fahrenheit and vise versa summarizing the data.
A. Review

Present a video about using an oven in food Explain to the students the imporatnce of Ask the students about their experiences in Ask the students to cite examples of salted Ask the students to cite examples of smoked
processing and take down note about the organizing and summarizing data preserving foods products products
temperatures needed in different dishes.
B. Presentation

Discuss the difference of texrual form and tabular Discuss what is a solution and its components. Discuss the different methods of curing and salting. Discuss the different types of smoking solutions.
and graphical form and give examples for each Discuss the Discuss the
Using the video presented, discuss the different process of dissolution Discuss the appropriate salt to fish ratio for appropriate salt to water for each method
C. Discussion temperature conversion needed in food each method
processing.
 Provide students with a data collected from a Explain concentration and its different expressions Demonstrate how calculate the salt to fish ratio. Let Demonstrate how calculate the salt to water ratio.
Marinated boneless milkfish. Instruct them to students have return demonstration Let students have return demonstration
review the data and summarize the information by
using textual form
D. Application/Mastery Ask the students to answer 3 practice exercises in
kconverting temperature.

Ask the student the importance of converting Encourage students to organize the data into Demonstrate how to calculate concentration Let the students prepare a salting/curing solution Let the students prepare a smoking solution with a
measurement in food processing. columns and rows and to include headings for with a specific salt to fish ratio specific salt to water ratio
each column
E. Generalization

Have the stuents share their summaries, tables Let the students prepare a simple solution with a Why do you think it is important to follow the Why do you think it is important to follow the
with the class. Explain the advantages of recording specific concentration correct ratio of salt to fish in this method? correct ratio of salt to water in this method?
data.
F. Evaluation Let the students multiple choice quiz. Explain the imptance of accuracy and precision
in recording data

Short quiz 1-10

G. Other Activities

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

0
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs
 Republic of the Philippines
Department of Education
Region III-Central Luzon

Teacher Grade Level 8

Week No. 8 Learning Area Technology and Livelihood Education
Date October 16 20, 2023 Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES The learner demonstrates
understanding of basic
A. Content Standard The learner exhibits
mathematical basicrelate
skills that
mathematical
with spoilage, skills
rejectsthat
andrelate
the
B. Performance Standards with computation
percentage of percentage
of recovery of yields. processing tools, equipment, instruments and utensils in food (fish) processing.
LO 3. Calculate
of spoilage, the production
rejects and recovery inputs
and output
of yields. (TLE_AFFP9-
instruments and utensils and reports accordingly upon discovery of defect/s.
12MC-0e-3)
C. Learning Competencies / At the end of the session, learners are expected to: A. Identify the parts of tools, equipment, and utensils in food processing;
Objectives B. Differentiate the tools, equipment, utensils and instrument in food processing; and
C. Appreciate the importance of being familiar with the tools, equipment, utensils and instrument in food processing.

II. CONTENT SUGAR CONCENTRATES PERFORMANCE TASK PRODUCTION PROCESS PRODUCTION PROCESS RECORDING PRODUCTION INPUT

III. LEARNING RESOURCES

A. References Food Fish Processing Learning Module Food Fish Processing Learning Module FOOD FISH PROCESSING LEARNING MODUL Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72 Food Fish Processing LM Pages 32 - 72
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Review the previous lesson through spelling test. Review the previous lesson through a short quiz. Review the previous lesson through a recitation. Review the previous lesson through a spelling test. Review the previous lesson through a recitation.
A. Review

Ask the students to cite examples of sugar ask the students the importance of data gathering Ask the students about actual spoilage or rejects Ask the students about actual yield and recoveries Ask the students the imporatnce of recording
concentrated products on raw materials and ingredients production input
B. Presentation

Discuss the different types of sugar concentrates Cite examples of data that are gathere based on introduce the concept of actual spoilage and Discuss the concept of actual yield and recoveries Discuss the importance of recording and
the product to be made (ex. Pickled mixed rejects and their imporatnce in the production and their imporatnce in the production process documenting production input
vegetables, smoked fish etc.) process
C. Discussion
 Discuss the appropriate fruit to sugar concentrates Demonstrate how to weigh materials and Give examples of spoilage and rejects for different Give examples of actual yield and recoveries for Discuss the steps in recording and documenting
for each method ingredients needed for a particular product products, such as mango jam, pickled fish, etc. different products, such as mango jam, pickled production input, such as weighing all the materials
fish, etc. neeeded, making a necessary listings, and
D. Application/Mastery following the correct format

Demonstrate how calculate the fruit to sugar Practice activity where students will weigh and Demonstrate on how to calculate the percentage of Demonstrate on how to calculate the percentage of Demonstrate how to create a sample of production
concentrates gather data on raw materials and ingredients for a actual spoilage and rejects actual yield and recoveries report
product of their choice
E. Generalization

Let students have return demonstration let students present their output Give the students practice activity on how to Give the students practice activity on how to Demonstrate how to create a samlpe of cost of
calculate the percentage of actual spoilage and calculate the percentage of actual yield and production
rejects recoveries
F. Evaluation

Let the students prepare a smoking solution with a What is the imporatnce of data gathering and its Why do we need to record the actual spoilage or Why do we need to record the actual yield and What is the significance of recording and
G. Other Activities specific fruit to sugar ratio impact on the production process rejects of the product to be made? recoveries of the product to be made? documenting production input for the progress of
the product?

V. REMARKS Short quiz 1-10

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

0
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs
 Republic of the Philippines
Department of Education
Region III-Central Luzon

Teacher Grade Level 8

Week No. 2 Learning Area Technology and Livelihood Education
Date September 4-8, 2023 Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES The learner demonstrates
understanding of interpreting
A. Content Standard plans and drawings that relate
The
withlearner interprets
basic fish plans and
processing
B. Performance Standards drawings that relate tools,
activities processing with basic
equipment, instruments and utensils in food (fish) processing.
fish
LO 1.processing
Interpret aactivities.
layout plan (TLE_AFFP9-
12ID-0f-1)
At the end of the session, learners are expected to: A. Explain the meanings of signs and
C. Learning Competencies / symbol used in lay outing plan for
B.
fishInterpret
processinglayout plan for fish
activity;
Objectives processing area according to
standard set; and
C. Value the importance of layouting og plans.
FISH PROCESSING LABORATORY AND THE
II. CONTENT PREPARATORY STEPS PROCESSING METHODS IMPORTANCE OF PROVIDING STORAGE ROOM FOR DIFFERENT SIGNS AND SYMBOLS USED IT IN BY RECORDING PRODUCTION INPUT
FINISHED PRODUCT SHOWING AN EXAMPLE OF A FISH PROCESSING
LABORATORY
III. LEARNING RESOURCES
A. References Food Fish Processing Learning Module Food Fish Processing Learning Module FOOD FISH PROCESSING LEARNING MODUL Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 73-100 Food Fish Processing LM Pages 73-100 Food Fish Processing LM Pages 73-100 Food Fish Processing LM Pages 73-100 Food Fish Processing LM Pages 73-100
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Review the previous lesson through spelling test. Review the previous lesson through a short quiz. Review the previous lesson through a recitation. Review the previous lesson through a spelling test. Review the previous lesson through a recitation.
A. Review

Ask students the different processes in preserving Ask the students, what is the next step after Ask the students what is the next step after Ask the students about their idea of an ideal fish Ask the students the imporatnce of recording
foods preparation. processing and sterilizing processing laboratory. production input
B. Presentation

Discuss the different preparatory steps such as Disuss the different processing methods such as Discuss the importance of providing a storage Discuss the meaning of a fish processing Discuss the importance of recording and
washing, eviscerating, cutting, and pre-cooking canning, smoking, salting, and pickling. room for finished products laboratory and the different signs and symbols documenting production input
used it in by showing an example of a fish
C. Discussion processing laboratory
 Ask students to give examples of fish products that Ask students to give examples of fish products that Ask students to give examples of fish products that Ask the students why proper lay outing the Discuss the steps in recording and documenting
go through the receiving and preparation activities. go through the processing ans sterelizing go through the storing and packaging activities. laboratory is important production input, such as weighing all the materials
activities. neeeded, making a necessary listings, and
D. Application/Mastery following the correct format

Ask students to create a flow chart of the receiving Ask the students to continue their flow chart in the Ask the students to continue their flow chart in the Demonstrate how to create a sample of production
and preparation activities in fish processing. previous discussion previous discussion report
E. Generalization What is the importance of symbols in making a
layout plan

Ask the imporatnce of sorting and grading raw Explain the imporatnce of this activity in ensuring Expalin the different packaging methods such as Discuss the different areas in a fish processing Demonstrate how to create a samlpe of cost of
materials that the finished product is safe for human wrapping laboratory production
consumption
F. Evaluation

G. Other Activities

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

0
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs
 Republic of the Philippines
Department of Education
Region III-Central Luzon

Teacher Grade Level 8

Week No. 2 Learning Area Technology and Livelihood Education
Date September 4-8, 2023 Quarter 1st

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES The learner demonstrates
understanding of basic principles
A. Content Standard The
and learner
rules to observes
be observedbasicto ensure
principles
food safetyand andrules to be when
sanitation
B. Performance Standards observed to ensure
he/she packages fishfood safety
products.
LO
and1.sanitation
Observe personal
when he/shehygiene and
good grooming
packages (TLE_AFFP9-
fish products.
12OS-0g-1)
At the end of the session, learners are expected to: A. Explain the importance of good
C. Learning Competencies / grooming
B. . Followinthea workplace;
procedures in cleaning,
Objectives checking and sanitizing personal
protective equipment; and
C. Appreciate the importance of personal hygiene and good grooming in everyday life.

IMPORTANCE OF PERSONAL HYGIENE PROVISION

II. CONTENT GMP(GOOD MANUFACTURING PRACTICES IMPORTANCE OF HAND WASHING AND WEARING PPE IMPACT OF WORKPLACE SAFETY LONG QUIZ

III. LEARNING RESOURCES

A. References Food Fish Processing Learning Module Food Fish Processing Learning Module FOOD FISH PROCESSING LEARNING MODUL Food Fish Processing Learning Module Food Fish Processing Learning Module
1. Teacher's Guide pages K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423 K to 12 -MELCS, P. 423
2. Learner's Materials pages Food Fish Processing LM Pages 10 1- 121 Food Fish Processing LM Pages 10 1- 121 Food Fish Processing LM Pages 10 1- 121 Food Fish Processing LM Pages 10 1- 121 Food Fish Processing LM Pages 10 1- 121
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
Review the previous lesson through spelling test. Review the previous lesson through a short quiz. Review the previous lesson through a recitation. Review the previous lesson through a spelling test. The teacher will instruct the students to turn off
their cellphones and gadgets, bring out paper and
A. Review others materials needed

Ask the students how they observe cleanliness in Ask the students how they obsereve personal Ask students their personal behaviors or habits in Ask students their experiences with workplace The teacher will command the students to put all
the kitchen cleanliness the workplace safety protocols their things in front of the classroom
B. Presentation

Discuss the (GMP) Good Manufacturing Practices Discuss the importance of maintaining a high Explain the importance of refraining from behavior Explain workplace safety regulations and The teacher will instruct the students to read the
and its importance in ensuring food safety degree of of personal cleanliness that can result in food contamination standards for entrance and exit prtotocols questions carefully and avoid erasures in
answering
C. Discussion
 Discuss the first GMP requirement on personal Discuss the proper use of waterproof dressing to Discuss the importance of visitors adhering to Explain the impact of workplace safety protocols The teacher will tell the students to raise their
hygiene which is health status cover cuts and wounds personal to personal hygiene provisions and on employees, employers and customers hand if there are any questions regarding the
wearing protective clothing when appropriate questionaire.
D. Application/Mastery

Ask the students the importance of not allowing Explain the importance of hand washing Ask the students the importance of refraining from Ask the students the possible accidents caused by The teacher will collect the answer sheet and
individuals with known or suspected diseases to the unnecessary behaviors and habits in the inadequate entrance and exit protocols questionnaire
handle food. workplace
E. Generalization

Ask the students what is a personal hygiene and Ask students the proper technique in hand washing Ask students to identify the unnecessary behavior Ask students why signs are needed in the
its role in maintaining food safety and habits in the workplace workplace

F. Evaluation Practice using food processing at home.

Ask the students the different diseases and Ask the students the importance of wearing Ask students the best practices in food handling
G. Other Activities conditions that should be reported to management suitable protective clothing in the workplace activity
and excluded from food handling activities

V. REMARKS

VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

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?

Prepared: Checked: Noted:

0
Subject Teacher Department Head School Principal

School ID: 307509

Address: Guzmanville, Sto. Cristo, City of San Jose del Monte, Bulacan, 3023
Telephone No: (044) 308-7814/(044) 308-6987
Email Address: 307509.sjdmc@deped.gov.ph
Website: https://stocristonhs.wixsite.com/scnhs