School Pantalan Senior High School Grade Level HE 11 HERME & HE11 FRITZ

DAILY LESSON Learning

LOG Teacher BERNADETH R. BALANDRON Food and Beverage Services
Area
GRADES 1 to 12
DepEd Order No. Week Third Quarter Second Semester
42, s. 2016
Date: Feb. 21,2024
I. OBJECTIVE Objective over the week and connected to the curriculum standards. To meet the
objectives, necessary procedures must be followed and if needed,
additional lessons exercises and remedial activities maybe done for developing
content knowledge and competencies. These are using Formatives
Assessment Strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the
lesson. Weekly objectives shall be derived from the curriculum guide
Objective over the week and connected to the curriculum standards. To meet the
objectives, necessary procedures must be followed and if needed,
additional lessons exercises and remedial activities maybe done for developing
content knowledge and competencies. These are using Formatives
Assessment Strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the
lesson. Weekly objectives shall be derived from the curriculum guide
Objective over the week and connected to the curriculum standards. To meet the
objectives, necessary procedures must be followed and if needed,
additional lessons exercises and remedial activities maybe done for developing
content knowledge and competencies. These are using Formatives
Assessment Strategies. Valuing objectives support the learning of content and
competencies and enable the learners to find significance and joy in learning the
lesson. Weekly objectives shall be derived from the curriculum guide.
The learner demonstrates understanding of concepts and principles in preparing
a. Content Standard
the dining room / restaurant area of service.
The learner independently
prepares the dining room /
b. Performance Standard
restaurant area for service
The learner independently prepares the dining room /restaurant area for service.
c. Learning 1.5Provide additional information about the food service
Competency/Objective establishments.TLE_HEFBS9-12AS-Ia-b-1
II. CONTENT content is what the lesson is all about. It pertains to the subject matter that the
teacher aims to teach. In the CG, the content in a week or two:
Lo 3. Take table reservation process
III. LEARNING List the materials to be used in different days. Varied resources of materials sustain
RESOURCES children’s interest in the lesson an in learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper-based materials. Hands-on
learning promotes concept development.
a. T.G. Pages
b. L.M. Pages
c. Other Learning Black board, chalkboard Power Point Presentation
Resources DepEd IX,SLM- Module
III. PROCEDURES These steps should be done across the week. Spread out the activities
appropriately so that the students will learn will learn well. Always be guided by
demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing the students
with multiple ways to learn new things, practice their learning, question their
learning processes and draw conclusion about what they learned in relation to
their life experiences and previous knowledge. Indicate the time allotment for each
step
Preliminary Activities:
 Greetings
a. Reviewing Previous  Checking of Attendance
Lesson (Recall)  Manage classroom physical arrangement

Reviewing on how to take the reservation.

b. Establishing a purpose In order to understand fully the lesson, more exercises are given in the module.
for the Lesson
(Priming)
c. Presenting Discussion of the lesson
 Examples/Instances of
the new Lesson
(Activity)
d. Discussing new Let the learners lists down the different types of booking.
concepts and
practicing new skills
(Analysis)
e. Developing Mastery Allow the learners to do the activities given.
(Leads to formative
assessment)
f. Making generalizations They will present their outputs and make generalizations based on their answers in
and abstractions about the activities.
the lesson
(Abstraction)
g. Finding practical
applications of
concepts and skills in
daily living
(Application)
h. Evaluating learning Giving Performance Task, and checking their Activity on given information sheet.
(Assessment)
i. Additional activities Read the topic and get ready for the weekly long quiz.
for Remediation
IV. REMARKS These steps should be done across the week. Spread out the activities
appropriately so that the students will learn will learn well. Always be guided by
demonstration of learning the by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing the students
with multiple ways to learn new things, practice their learning, question their
learning processes and draw conclusion about what they learned in relation to
their life experiences and previous knowledge. Indicate the time allotment for each
step.
V. REFLECTION
a. No. of learners who
earned 80% on the
formative test
b. No. of learners who
need remediation
c. Which of my teaching
strategies work well?
d. What difficulties did I
encounter?
e. What innovations or
localized materials did
I use which I can share
to my fellow teachers?

Prepared by: Checked and Noted by:

BERNADETH R. BALANDRON JANET G. APOLINAR

Teacher I Principal
II