dll in entrep.docx

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chona.candelariadayon@gmail.com
GRADE 1 to 12
DAILY LESSON
LOG
School RIZAL COMPREHENSIVE NATIONAL HIGH
SCHOOL Grade Level 12
Teacher MRS. CHONA C. DAYON Learning Area ENTREPRENEURSHIP
Teaching Dates and Time Quarter FIRST QUARTER, 1st SEM, SY 2022-2023
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
I. OBJECTIVES
To be able to recall and understand the competencies in entrepreneurship
A. Content Standard The learner demonstrates understanding of key concept, underlying principles, and core competencies in Entrepreneurship
B. Performance Standard The learner independently creates/provides quality and marketable product and/or service in entrepreneurship
C. Learning
Competency/Objectives
Write the LC code for each.
1. Discuss the relevance of the course
2.Explain the key concepts
of common competencies
HOLIDAY
4. Explore job opportunities
as a career
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 can be tackled in a
week or two.
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materialspages
3. Textbook pages
4. Additional Materials from
Learning
Resource
(LR)portal
B. Other Learning Resource https://www.ideasforleaders.com/ideas/three-competencies-every-
entrepreneur-should-develop
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students 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 students with multiple ways to learn new things,
practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and
previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or
presenting the new lesson
Ask the students of their idea of
relevance of the subject to
their track
Ask the student of their
definition of
entrepreneurship based on
their previous lesson during
their junior high school days
then introduce key common
competencies of
Ask the students of
common competencies in
entrepreneurship
Ask the students of
common competencies in
entrepreneurship

2
entrepreneurship
B. Establishing a purpose for
the lesson Present the idea of DepEd's Objective
for K-12 learners which is to prepare
learners i: college; business and
employment
Ask the students: What do
you think are the
competencies of an
entrepreneurs?
Ask the students: among
common competencies that
we'd discuss on our
previous lesson, what do
you think are the core
competencies in
entrepreneurship?
Ask the students: among
common competencies that
we'd discuss on our
previous lesson, what do
you think are the core
competencies in
entrepreneurship?
C. Presenting
examples/Instances of the
new lesson
Ask the students: What will you do to
earn in case you will not be able to
pursue your college
studies or get employed?
Ask the students: If you
opted to put up your own
business, what
do you are the
competencies that
Ask the students: With the
core competencies that
you've
answered, what do you
already
Ask the students: With the
core competencies that
you've
answered, what do you
already

3
you should possess? possessed? possessed ?
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
F. Developing mastery
(leads to Formative
Assessment 3)
Ask each learners idea on relevance
of the subject with their track
Ask the students to re-
discuss the key concepts
and common
competencies in
entrepreneurship
discuss the core
competencies in
entrepreneurship
discuss the core
competencies in
entrepreneurship
G. Finding practical
application of concepts
and skills in daily living
H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning Recitation Recitation short quiz Follow up
discussion
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION Reflect onyour teaching andassess yourself asa teacher.Think aboutyour students’progress thisweek. What works? What else needs to be done tohelp
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

4
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?

5
GRADE 1 to 12
DAILY LESSON
LOG
School SAN ISIDRO NATIONLA HIGH SCHOOL Grade Level 12
Teaching Dates and Time June 10 – 11, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
Quarter FIRST QUARTER, 1st SEM, SY 2019-2020
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
VII. OBJECTIVES To be able to know and understand the concepts in writing/developing business plan
D. Content Standard The learnerdemonstratesunderstandingof concepts,underlyingprinciples,andprocessesof developingabusinessplan
E. Performance Standard The learnerindependentlyorwithhis/her classmatespresentsanacceptable detailedbusinessplan
F. Learning
1. Identify the meaning of business
plan
2. To understand the
importance of writing
business plan
3. Identifying the Business
Plan Outline
4. identifythenAnalyze the
1st part of 1st sectionof
businessplanwhichis
Descriptionof the Business
VIII. 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 can be tackled in a
week or two.
Development of Business Plan
IX. LEARNING
RESOURCES
C. References
6. Learner’s Materialspages
7. Textbook pages
8. Additional Materials
from Learning
Resource (LR)portal
D. Other Learning Resource https://www.sba.gov/starting-business/write-your-business-plan
X. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students 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 students with multiple
ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment
for each step.
K. Reviewing previous lesson or
presenting the new lesson Askthe students:Whatdo you thinkis
the essence of writingabusinessplan?
Ask the students the
concept and importance of
writing a business plan as a
review for the new lesson
discuss the three sections of
Business Plan
Ask the students: what
products or services you are
willing to sell?

6
L. Establishing a purpose
for the lesson
Discussthe importance of writinga
businessplan
Ask the students to cite their
business idea and discuss
what is it all about
Discuss the importance of
knowing what
product/services to be sold
M. Presenting
new lesson
Re-visit learners' idea of
business they want to
establish
N. Discussing new concepts
and
Discuss the concept of writing a Discuss the three outlines Discuss the 1st part of 1st Ask the students to present

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practicing new skills # 1 business plan and its importance of a business plan and the
meaning of each
section of business plan
which is Description of the
Business
their evaluation of the
products/services they want
to sell
O. Discussing new concepts
P. Developing mastery
(leads to Formative
Assessment 3)
Ask the students to re-discuss the
concept and importance of business
plan
discuss the Business Plan
Outline and explain each
Ask each group to present
their respective business
ideas in front of class
Ask each group to present
their respective business
ideas in front of class
Q. Finding practical
Ask the students to group their selves
with 4 members each and ask them to
think of a business you want to
establish
R. Making generalizations
the lesson
Ask the students: Do you think you
still need to write a business plan
before doing a business?
S. Evaluating learning
recitation recitation
group activity/presentation
of Description of the
Business
group activity/presentation
of Products and Services
T. Additional activities for
XI. REMARKS
XII. REFLECTION Reflect onyour teaching and assess yourselfas ateacher.Think aboutyour students’ progressthis week. What works? What else needs to be done to help
the
questions.
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?

8
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time June 10 – 14, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
I. OBJECTIVES
NO CLASS To be able to know and understand the concepts in writing/developing business plan
A. Content Standard The learnerdemonstratesunderstandingof concepts,underlyingprinciples,andprocessesof developingabusinessplan
B. Performance Standard The learnerindependentlyorwithhis/herclassmates presentsanacceptable detailedbusinessplan
C. Learning
Differentiate the concept of
Features and Benefits
5. Identify then analyze the
3rd part of 1st section of
business plan which is Market
Analysis
Continuation of presentation
of market analysis of
respective business of
learners.
Continuation of presentation of
learners' idea/concept of 2nd part
of 1st section of business plan
which is on Products and Services
week or two.
FeaturesandBenefits Market Analysis Market Analysis Products and Services
III. LEARNING
RESOURCES
A. References
10. Learner’s Materials pages
11. Textbook pages
from Learning Resource
(LR)portal
B. Other Learning Resource https://www.sba.gov/starting-business/write-your-business-plan
U. Reviewing previous lesson or
ask the students to summarize
their ideas/concepts on
products and services then ask
them to identify their
products' features and benefits
Ask the students of their
target market
The learners will present their
market analysis in the class
The learners will present their
respective concept/ idea on
their products and services to
the class

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V. Establishing a purpose for
the lesson
Let the students analyze their market
with these guiding questions:1) Who
are the purchasers of your products
or type of products? (Geographic,
Demographic and Psychographic
characteristics)
2) What is the sizeof the market? Is
The learners will defend their

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it growing?
3) What is (will be) your share? How
will your share change over time? 4)
What is the industry outlook?
5) Are there segments of users who
are under-served by competition?
6) Do any of theseunder-served
segments present opportunities?
market analysis to the class
W. Presenting
new lesson
Show a picture of a product
and ask the students to
identify its features and
benefits
X. Discussing new concepts and
practicing new skills # 1
Y. Discussing new concepts and
Z. Developing mastery
(leads to Formative
Assessment 3)
Ask the learners to present
their identified features and
benefits of the product shown
The learners will defend their
concept/idea to the class
AA. Finding practical
BB. Making generalizations
the lesson
CC. Evaluating learning short quiz presentation of learners'
output
presentation of learners'
output
DD. Additional activities for
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself asa 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.
G. No. of learners who earned
H. No. of learners who require
80%

11
I. Did the remedial lessons work?
J. No. of learners who continue to
require remediation
K. Which of my teaching strategies
worked
well? Why did these work?

12
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time June 24 & 25, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
I. OBJECTIVES To be able to write and develop a business plan
B. Performance Standard The learnerindependentlyorwithhis/herclassmatespresentsanacceptable detailedbusinessplan
C. Learning
6. Identify then analyze the 4th part of 1st
section of business plan which is
Marketing Plan
7. Identify the marketing
mix as part of marketing
plan; 1.Product 2. Price
3.Promotion 4. Place
week or two.
III. LEARNING
RESOURCES
A. References
14. Learner’s Materials
pages
15. Textbook pages
from
Learning
Resource
(LR)portal
B. Other Learning Resource https://www.sba.gov/starting-business/write-your-business-plan

13
EE. Reviewing previous lesson
or presenting the new
lesson
From marketing analysis concept,
marketing plan will be
discussed/presented
Continuation of the
yesterday's activity on
marketing plan /developing
Product, Price, and
Promotional Strategies
Continuation of the
Product, Price, and
Continuation of the
Product, Price, and
FF. Establishing a purpose for
the lesson
GG. Presenting
examples/Instances of
the new lesson
The learners will answer the guiding
questions to come up with the
idea/concept of marketing plan which are:
What are you selling? (What benefits do
The learners will
conceptualize a
product/packaging by
answering these question
Te learners will present and
defend their actual
packaging design in the
class
The learners will compute
and strategize the price of
their product/services and
be guided with the
HH. Discussing new concepts
and

14
II. Discussing new
concepts and practicing
new skills # 2
you provide and what position or
image do you have?)
· Who wants the things you sell? (Identify
Target Markets) How will you reachyour
Target Markets and motivate them to
buy?
(Develop Product, Price, and Promotional
Strategies)
guides: 1) How will
products be packaged?
2) How broad will your
product line be?
3) What new products will
you introduce?
4) What Position or Image
will you try to develop or
reinforce?
following questions: What
will be your pricing
strategies? (For example:
Premium, Every Day
Low Price, Frequent Sale
Prices, Meet Competitor
Price, etc.)
2) How will you compare
with competition and how
will they respond?
3) Why will customers pay
your price?
JJ. Developing mastery
(leads to Formative
Assessment 3)
KK. Finding practical
LL. Making generalizations
the lesson
MM.Evaluating learning recitation group activity group activity group activity
NN. Additional activities for
V. REMARKS
VI. REFLECTION Reflect onyour teaching andassess yourself asa teacher.Think about your students’ progressthisweek. What works? What else needs to be done to help
the
questions.
L. No. of learners who
earned 80% in the
evaluation
M. No. of learners who
require additional
who scored below 80%
N. Did the remedial lessons
lesson
O. No. of learners who continue
P. Which of my teaching
strategies
worked well? Why did
these work?

15
Q. What difficulties did I
encounter which my
help me solve?
R. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

16
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time July 1 & 2, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
I. OBJECTIVES To be able to write and develop a business plan NO CLASS
B. Performance Standard The learnerindependentlyorwithhis/herclassmatespresentsanacceptable detailedbusinessplan
C. Learning
7. Identify the marketing mix as part of marketing plan; 1.Product 2. Price 3.Promotion 4. Place
week or two.
III. LEARNING RESOURCES
C. References
3. Textbook pages
(LR)portal
https://www.slideshare.net/balar
ajbl/ma rket-and-classification-
of-market
https://www.slideshare.net/bal
arajbl/ market-and-
classification-of-market
arajbl/ market-and-
arajbl/ market-and-
D. Other Learning Resource https://www.sba.gov/starting-business/write-your-business-plan
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students 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 students with multiple ways to learn new
things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences
and previous knowledge. Indicate the time allotment for each step.
OO. Reviewing previous lesson or
Continuation of the
Product, Price, and
Continuation of the yesterday's
activity on marketing plan
/developing Product, Price,and
/developing Product, Price, and
/developing Product, Price, and
PP. Establishing a purpose for
the lesson
The learners will form an idea The learners will form an idea

17
QQ. Presenting
the new lesson The learners will present and
defend their
computation/basis of the
price of their product
for the promotion of their
products and be guided with the
following questions: Who are
your Target Markets?
2) How will you reach your
Target Markets? (What Media
will you use?)
3) How will you motivate them
The learners will present and
defend their formed/designed
idea for their promotion strategy
for the place/location of their
business and be guided with the
following questions: ) What is
the business address?
2) Is it owned or leased? If
leased, what are the terms?
3) Are renovations or
modifications needed, and what
RR. Discussing new concepts and
SS. Discussing new concepts and
TT. Developing mastery

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(leads to Formative Assessment
3)
to buy? (What Message will you
stress?)
4) What is the cost and
timetable for implementation of
the marketing plan?
are the costs?
UU. Finding practical
VV. Making generalizations and
abstractions about the lesson
WW. Evaluating learning
XX. Additional activities for
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as ateacher. Think about your students’ progress this week. What works? What else needs tobedone to
help the
relevant questions.
S. No. of learners who earned
T. No. of learners who require
remediation who scored
below 80%
U. Did the remedial lessons
lesson
V. No. of learners who continue
W. Which of my teaching
strategies
work?
X. What difficulties did I
encounter which my principal
or supervisor can
help me solve?
Y. What innovation or localized
other teachers?

19
GRADE 1 to 12
DAILY LESSON
LOG
School SAN ISIDRO NATIONAL HIGH SCHOOL Grade Level 12
Teaching Dates and Time July 8 & 9, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
VII. OBJECTIVES
D. Content Standard The learner demonstrates
understanding of concepts,
underlying principles, and
processes of developing a
business plan.
The learner demonstrates
business plan.
business plan.
business plan.
E. Performance Standard The learner independently
or with his/her classmates
presents an acceptable
detailed business plan.
The learner independently
The learner independently or
with his/her classmates
F. Learning
7. Identify the marketing mix
as part of marketing plan;
1. Product 2. Price
1. Product 2. Price
1. Product 2. Price
1. Product 2. Price
week or two.
DISCUSS THE FACTORS TO CONSIDER IN CREATING A
BUSINESS PLAN.
IX. LEARNING
RESOURCES
E. References
6. Learner’sMaterialspages
7. Textbook pages
(LR)portal
F. Other Learning Resource https://www.sba.gov/starting-business/write-your-business-plan
for each step.

20
YY. Reviewing previous lesson
or presenting the new lesson
Continuation of the
Product, Price, and
Continuation of the
Product, Price, and
Continuation of the
Product, Price, and
Continuation of the
Product, Price, and
ZZ. Establishing a purpose for
the

21
lesson
AAA. Presenting
the new lesson
defend their
computation/basis of the price
of their product
The learners will form an idea
for the promotion of their
products and be guided with
the following questions: Who
are your Target Markets?
2) How will you reach your
Target Markets? (What Media
will you use?)
3) How will you motivate
them to buy? (What Message
will you stress?)
4) What is the cost and
timetable for implementation
of the marketing plan?
defend their formed/designed
idea for their promotion
strategy
The learners will form an
idea for the place/location
of their business and be
guided with the following
questions: ) What is the
business address?
2)Is it owned or
leased? If leased,
what are the terms?
3)Are renovations or
modifications needed,
and what are the costs?
BBB. Discussing new concepts
and
CCC. Discussing new
new skills # 2
DDD. Developing mastery
(leads to Formative
Assessment 3)
EEE. Finding practical
application
of concepts and skills in
daily living
FFF. Making
generalizations and
abstractions about the
lesson
GGG. Evaluating
learning
GROUP ACTIVITY
HHH. Additional
activities for
application or
remediation
XI. REMARKS
XII. REFLECTION Reflect onyour teaching andassess yourself asateacher.Think aboutyour students’ progressthis week. Whatworks? What else needs to be done tohelp
the
relevant questions.
Z. No. of learners who earned
AA. No. of learners who require
remediation
who scored below 80%

22
BB. Did the remedial lessons
work?
CC. No. of learners who
continue to
require remediation
DD. Which of my teaching
strategies worked well? Why
did these work?
EE. What difficulties did I
encounter which my
help me solve?

23
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and
Time
July 15 & 16, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m.
I. OBJECTIVES
A. Content Standard The learner demonstrates
business plan.
business plan.
business plan.
business plan.
B. Performance Standard The learner independently
C. Learning
Propose solution/s in terms
of product/s and service/s
that will meet the need using
techniques on seeking,
screening, and seizing
opportunities:
Propose solution/s in
terms of product/s and
service/s that will meet the
need using techniques on
seeking, screening, and
seizing opportunities:
Propose solution/s in terms of
product/s and service/s that
will meet the need using
opportunities:
Propose solution/s in terms of
product/s and service/s that
will meet the need using
opportunities:
week or two.
III. LEARNING RESOURCES
A. References
3. Textbook pages
(LR)portal
B. Other Learning Resource Tulong Ko Pasa Mo TV 5 Tulong Ko Pasa Mo TV 5 Tulong Ko Pasa Mo TV 5 Tulong Ko Pasa Mo TV 5
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time

24
allotment for each step.
Review previous
discussion.
Review previous
discussion.
Review previous
discussion.
Review previous
discussion.
the lesson
Should everybody be an
entrepreneur? Discuss the
lesson
Show the class a video on
why others afraid to start
a business.
Show the class a video on
why others afraid to start
a business.
Give the instruction
regarding the test.

25
C. Presenting
new lesson
Show them a video on
what are the
characteristics of a good
entrepreneur.
After the viewing, let the
students answers the
questions given by the
teacher.
After the viewing, let the
students answers the
questions given by the
teacher.
Conduct the test.
D. Discussing new concepts and
What are the traits of a
good entrepreneur?
What are the reasons why
most Filipinos are afraid
to start a business?
What are the reasons why
most Filipinos are afraid
to start a business?
Discussion Discussion
3)
Develop the importance of
entrepreneurship among
students
Class recitation based
on the video being
shown.
Class recitation based
on the video being
shown.
Checking of answers.
How can you overcome
your
fears towards putting
up a business?
How can you overcome
your
fears towards putting
up a business?
Identify the items with least
the lesson
Give your ideas on how
to be a successful
entrepreneur.
Summarize key points. Summarize key points. Giving of feed backs.
I. Evaluating learning Record corresponding
points
Give feedbacks. Summarize the discussion Give assignment.
V. REMARKS
VI. REFLECTION Reflect onyour teaching andassess yourselfasateacher.Think about your students’progressthis week. Whatworks? Whatelse needs to be done tohelp
the
relevant questions.
B. Did the remedial lessons work?
C. No. of learners who continue
D. Which of my teaching
strategies worked well? Why
did these work?

26
E. What difficulties did I
or supervisor can help me
solve?
F. What innovation or localized
other teachers?

27
GRADE 1 to 12
DAILY
LESSON
LOG
Teaching Dates and Time July 22, 23, 24 & 25 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 2:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
VII. OBJECTIVES
D. Content Standard The learner demonstrates
understanding of environment
and market in one’s
locality/town.
understanding of
environment and market in
one’s locality/town.
locality/town.
locality/town.
locality/town.
E. Performance Standard The learner independently
creates a business vicinity map
reflective of potential market
in one’s locality/town.
creates a business vicinity
map reflective of potential
market in one’s locality/town.
F. Learning
2. Recognize and understand
the market
TLE_ICTAN11/12EM -Ib-1
2. Recognize and understand
the market
TLE_ICTAN11/12EM -Ib-1
2.1 Describe the unique
selling proposition and value
proposition that differentiates
one’s product/service from
existing products/services;
TLE_ICTAN11/12EM-Ib-2
2.2 Determine who the
customers are in terms of:
2.2.1 Target market;
2.2.2 Customer requirements;
and 2.3 Market size
2.3 Validate customer-related
concerns through:
2.3.1 Interview;
week or two.
IX. LEARNING
RESOURCES
C. References
6. Learner’sMaterialspages WIKIHOW-Designing
your product
WIKIHOW-Designing
your product
WIKIHOW-Designing
your product
WIKIHOW-Designing
your product
WIKIHOW-Designing
your product
7. Textbook pages
(LR)portal
D. Other Learning Resource

28
for each step.
K. Reviewing previous lesson or
Review on how to
create a business
plan.
Review on how to
create a business
plan.
Review previous lesson Recall previous lesson
about qualities of an
existing product.
Recall previous lesson
L. Establishing a purpose for
the
lesson
Give the important things
identifying the right
business.
Give the important things
identifying the right
business.
Present a sample product.
Let
the students describe it.
Why do entrepreneurs
create
products? Enumerate
reasons.
Give guidelines on how to
conduct the interview.

29
M. Presenting
new lesson
What are the factors to
considers in selecting the
suitable business for each
individual?
considers in selecting the
suitable business for each
individual?
Compare the students
product with the product
being presented.
Show slides about target
market.
Show the rubrics.
N. Discussing new concepts and
Discuss the topic. Discuss the topic. Answer: What
qualities do existing
product possess?
Who is our target
market? Discuss the
classifications.
Give the set of questions
to be given during the
interview.
O. Discussing new concepts and
Give sample
demographic
presentation of a
business plan
Give sample
demographic
presentation of a
business plan
Discuss the
characteristics of a good
product.
Why should we
considers the type of
market we have?
Interview proper.
(leads to Formative
Assessment 3)
Let the students
answer the prepared
set of questions.
Let the students
answer the prepared
set of questions.
Cite the qualities of a
qualitative product.
Define the following:
Target market,
customers, etc..
Do the interview
follow the guidelines.
Make a plan on how to
imitate
the existing product with
students desired product.
Describe how a good
market looks like.
the lesson
Feed backing. Feed backing. Feed backing. Summarize the discussion. Feed backing.
S. Evaluating learning Give reminders. Give reminders. Provide reminders for next
lesson
Give reminders.
XI. REMARKS
XII. REFLECTION Reflect on your teaching and assess yourself as ateacher. Think about your students’ progress this week. What works? What else needs to bedone
tohelp the
relevant questions.
G. No. of learners who earned
H. No. of learners who require
80%
I. Did the remedial lessons work?
J. No. of learners who continue to
require remediation

30
K. Which of my teaching strategies
work?
L. What difficulties did I encounter
which my
principal or supervisor can help me
solve?
M. What innovation or localized
materials did Iuse/discover which
I wish to share with other
teachers?

31
GRADE 1 to 12
DAILY
LESSON
LOG
Teaching Dates and Time July 29, 30, 31 & August 1 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
XIII. OBJECTIVES
G. Content Standard The learner demonstrates
locality/town.
locality/town.
locality/town.
locality/town.
understanding of
H. Performance Standard The learner independently
Learning Competency
/Objectives
2.3.2 Focused Group
Discussion (FGD);
TLE_ICTA N11/12EM-Ic-1
Conduct marketing of
product.
TLE_ICTAN11/12EM-Ic-2
product
product.
Accomplish the columnar
for the entrepreneurial
activities.
XIV. 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 can be tackled in a
week or two.
XV. LEARNING
RESOURCES
E. References
11. Textbook pages
(LR)portal
F. Other Learning Resource Google, Other related
search engine
Google, Other related
search engine
search engine
search engine
search engine
XVI. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration
of learning by the students which
U. Reviewing previous lesson or
Give the guidelines
of the research.
Check attendance. Check attendance. Check attendance. Review the previous
activities.

32
V. Establishing a purpose for the
lesson
Identify the pro’s and con’s
during the research period.
Check the groups’ product. Check the groups’ product. Check the groups’ product. Inspect the records of the
previous activities.
W. Presenting
new lesson
Clarify the activity by
entertaining questions from
the class
Give the guidelines
for the marketing of
the products.
Give the guidelines
the products.
Give the guidelines
the products.
Provide the instructions
on how to fill in the
columnar.
X. Discussing new concepts and
Checking of
venues for
marketing.
Checking of
venues for
marketing.
Checking of
venues for
marketing.

33
Discuss the significance
of the activity
Actual marketing of
products.
Actual marketing of
products.
Actual marketing of
products.
Check the accuracy
of the activity.
(leads to Formative
Assessment 3)
Calculating the sales
of the marketing
activity.
of the marketing
activity.
of the marketing
activity.
Conduct the activity proper
of filling up the 3-column
columnar.
AA. Finding practical application
of
concepts and skills in daily
living
Recording of the business
transaction.
transaction.
transaction.
the lesson
Feed backing. Feed backing. Feed backing.
CC. Evaluating learning Checking of students’ outputs Give reminders. Give reminders. Give reminders. Checking of the columnar by
group.
Give feedbacks. Check attendance. Check attendance. Give reminders
about the
requirements for
midterm.
XVII. REMARKS
XVIII. REFLECTION Reflect onyour teaching andassess yourself asateacher.Think aboutyour students’ progressthisweek. What works? What else needs to bedone to help
the
relevant questions.
N. No. of learners who earned
O. No. of learners who require
below 80%
P. Did the remedial lessons
lesson
Q. No. of learners who continue
R. Which of my teaching
strategies
work?

34
S. What difficulties did I
encounter
which my principal or
supervisor can help me
solve?
T. What innovation or localized
which
I wish to share with
other teachers?

35
GRADE 1 to 12
DAILY
LESSON
LOG
Teaching Dates and Time August 5 & 6, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
XIX. OBJECTIVES CHECKING OF
REQUIREMENTS.
CHECKING OF
REQUIREMENTS.
MIDTERM
EXAM
I. Content Standard The learner demonstrates
locality/town.
locality/town.
locality/town.
locality/town.
locality/town.
J. Performance Standard The learner independently
K. Learning
XX. 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 can be tackled in a
week or two.
XXI. LEARNING
RESOURCES
G. References
15. Textbook pages
(LR)portal
H. Other Learning Resource Google, Other related
search engine
search engine
XXII. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of
EE. Reviewing previous lesson
or presenting the new lesson
Announce the guidelines
for the checking
Announce the guidelines
for the checking

36
the lesson
Check students’ requirements. Check students’ requirements.
GG. Presenting
new lesson
Allow students to
accomplish the subjects
requirements.
Allow students to
accomplish the subjects
requirements.
HH. Discussing new
new skills # 1
II. Discussing new concepts
and

37
(leads to Formative
Assessment 3)
LL. Making generalizations
the lesson
MM.Evaluating learning Record students Record students
NN. Additional activities for
XXIII. REMARKS
XXIV. REFLECTION Reflect onyour teaching andassess yourself asateacher.Think aboutyour students’ progressthis week. Whatworks? What else needs to be done tohelp
the
relevant questions.
U. No. of learners who earned
V. No. of learners who require
below 80%
W. Did the remedial lessons
work?
X. No. of learners who continue
Y. Which of my teaching
strategies
work?
Z. What difficulties did I
encounter which my
principal or supervisor
can help me solve?

38
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time August 13, 14 15 &16, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
XXV. OBJECTIVES HOLIDAY SMEA
L. Content Standard The learner demonstrates
locality/town.
locality/town.
locality/town.
locality/town.
M. Performance Standard The learner independently
N. Learning
3. Recognize the importance
of marketing mix in the
development of marketing
strategy
TLE_ICTAN11/12EM -Ic-4
Describe the Marketing Mix
(7Ps) in relation to the
business opportunity vis-à-vis:
3.1.1 Product;
3.1.2 Place;
TLE_ICTA N11/12EM-Id-3
3.1.3 Price;
3.1.4 Promotion;
3.1.5 People;
3.1.6 Packaging; and
XXVI. 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 can be tackled in a
week or two.
XXVII.
LEARNI
NG
RESOURCES
I. References
17. Teacher’s Guidepages
18. Learner’s Materials pages Cookery Learning
Materials
Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials
19. Textbook pages
(LR)portal
J. Other Learning Resource
XXVIII. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration

39
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time
allotment for each step.
Who are our target
market? Review the
class about the
importance of establishing
market.
Review the meaning of
Marketing Mix.
Review previous
discussion on the first of
7Ps.
Review previous
discussion on the role of
price and promotion.
the lesson
What are the 4Ps of
marketing?
Conduct a short recitation
on the
advantages of using
Marketing Mix
How important is to
consider the product to be
sold?
Present the role of
people and packaging in
marketing.

40
C. Presenting
new lesson
Show slides of lesson. Present the
components of
Marketing Mix.
Show a commercial about
Gabby and Sharon.
Present a sample product.
D. Discussing new concepts and
What is a marketing mix?
Let the class give their
answers.
Group students and
give instructions about
the activity.
Inquire the role of the
model in relation to the
promotion of product.
Let the class state how it is
being packed.
Give the 4C’s of marketing. Relate the 4 Ps of
Marketing.
Give the instructions on
how to give review
regarding the promotion
of McDonalds.
Mention the different things
found on the labels of the
packaging.
3)
Discuss the people who
greatly contributed much
on marketing principle
How important is studying
the marketing mix? Discuss
answers.
Writing of review based
on the commercials
shown.
Show slides about the
topic. Give a short
quiz.
Show words on the slides
and let the class describe
them.
Answer. How will a
student promote
successfully a product?
Design a creative
design of a product.
the lesson
Summarize the class
discussion.
Summarize the activity/ Make a summary of the
activity.
Summarize the lesson.
I. Evaluating learning Conduct oral recitation. Give a short test. Check students’ answers. Give a short quiz.
Give reminders for the
next activity.
Give reminder for the
next session.
XXIX. REMARKS
XXX. 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 tohelp the
relevant questions.
AA. No. of learners who earned
BB. No. of learners who require
below 80%
CC. Did the remedial lessons
lesson
DD. No. of learners who
continue to require
remediation

41
GRADE 1 to 12
DAILY
LESSON
LOG
Teaching Dates and Time August 19, 20, 21 & 22, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
XXXI. OBJECTIVES
O. Content Standard The learner demonstrates
understanding of environment and
understanding of
environment and market
in one’s locality/town.
HOLIDAY The learner demonstrates
understanding of
P. Performance Standard The learner independently creates a
business vicinity map reflective of
potential market in one’s locality/town.
The learner
independently creates a
business vicinity map
reflective of potential
market in one’s
locality/town.
market in one’s
locality/town.
Q. Learning
Describe the Marketing Mix (7Ps) in
relation to the business opportunity
vis-à-vis:
3.1.7 Positioning
3.2 Develop a brand
name
TLE_ICTAN11/12EM -
Ie-1
3.2 Develop a brand name
TLE_ICTA N11/12EM-Ie-1
XXXII. 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 can be tackled in a
week or two.
XXXIII.
LEARNI
NG
RESOURCES
K. References
22. Learner’s Materials
pages
23. Textbook pages
from
Learning
Resource
(LR)portal

42
L. Other Learning Resource Youtube; Google and other search
engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
XXXIV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of
K. Reviewing previous lesson
or presenting the new
lesson
Review previous discussion on
the role of people & packaging.
Review past lesson What is a brand name?
L. Establishing a purpose for
the
Present the role of positioning. Provide rubrics for the Define brand name and
cite its

43
lesson activity. importance.
M. Presenting
the new lesson
Present a sample product. Select a product you
like to innovate.
Present slides that shows
different brands of one
product.
N. Discussing new concepts
Create a significant connection
between the first 6 with
positioning.
How important is
innovation in paving its
way to
success.?
Show a brand name
before the class through
a slide.
What is positioning?
Show slides about the topic.
Create a strategic
design for a product’s
brand name.
Let the class describe the
components of its brand
name.
(leads to Formative
Assessment 3)
Give a short quiz. Answer: Why is it
important
to consider the brand
name?
Answer: Why should we
create
a distinguishable brand
name?
Groupings: Answer: List down your top 10
best brand name in
the market.
Write your answer
on ½ crosswise of
paper.
the lesson
Summarize the lesson. How this brand name
help in promoting the
product?
Summarize the
whole discussion.
S. Evaluating learning Give a short quiz. Rate the groups’ output. Encourage feed backs.
application or
remediation
Give inputs for tomorrow’s
discussion.
Remind the class for
the next topic.
XXXV. REMARKS
XXXVI. REFLECTION Reflect onyour teaching and assess yourselfas ateacher.Think about your students’ progressthis week. Whatworks? What else needs to be done to help
the
questions.
EE. No. of learners who earned 80% in
the evaluation
FF. No. of learners who require
emediation who scored below
80%
GG. Did the remedial lessons work?
No. of learners who have caught
up with the
lesson
HH. No. of learners who continue to
require remediation

44
II. Which of my teaching strategies
work?
JJ. What difficulties did I encounter
which my principal or
supervisor can help me solve?

45
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time August 26, 27, 28 & 29, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
XXXVII. OBJECTIVES HOLIDA
Y
R. Content Standard The learner demonstrates
locality/town.
locality/town.
Discuss how MANPOWER
takes an important part in
production
S. Performance Standard The learner independently
locality/town.
T. Learning Competency/
Objectives
4. Demonstrate
understanding of the 4Ms of
operations
Identify the 4M’s of Production
and discuss each.
XXXVIII. 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 can be tackled in a
week or two.
XXXIX.
LEARNI
NG
RESOURCES
M. References
27. Textbook pages
(LR)portal
N. Other Learning Resource Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
XL. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration
U. Reviewing previous lesson or Recall the process of What are the parts of a Review previous

46
W. Presenting
new lesson
What can you say
about the video? Let
the class discuss.
Give the 4M’s of business
production.
Give guide questions.
Let the class answer
these questions.
X. Discussing new concepts
How important is the
properly executed
business operation?
Define each component
of the 4M’s of
production.
Define the following
words: Manpower,
etc..
Encourage class
discussion.
Encourage class
discussion.
Discussion of the topic.
Present words and make
demo pronunciation
3)
Establish a question chain in
the class. Give guidelines to
the activity.
Show slides of the topic. Let the students give the
correct
pronunciation as
presented previously.
AA. Finding practical application
of
concepts and skills in daily
living
Give points according to the
students’ responses.
Give follow-up discussion. Post words on board. Give
oral
exercises to the class
the lesson
Summarize discussion. Summarize the lesson. Give rubrics.
CC. Evaluating learning Feed backing. Feed backing. Checking of activity.
Give inputs for tomorrow’s
discussion.
Give additional inputs. Make feed backing.
XLI. REMARKS
XLII. REFLECTION Reflect onyour teaching and assessyourself asateacher.Think aboutyour students’ progressthisweek. What works? What else needs to bedone to help
the
relevant questions.
KK. No. of learners who earned
LL. No. of learners who require
below 80%
MM.Did the remedial lessons
work? No.
of learners who have caught
up with the lesson
NN. No. of learners who
continue to require

47
remediation
OO. Which of my teaching
strategies
work?
PP. What difficulties did I
or supervisor can
help me solve?
QQ. What innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?

48
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time September 2, 3, 4 & 5, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. 10:00 11:00 a.m.
I. OBJECTIVES Discuss how MANPOWER takes
an
important part in production
Discuss how METHOD
takes an
Discuss how MACHINE
takes an
Discuss how MATERIALS
takes
an important part in
production
II. Content Standard The learner demonstrates
understanding of environment and
understanding of
understanding of
understanding of
III. Performance Standard The learner independently creates a
business vicinity map reflective of
potential market in one’s
locality/town.
market in one’s
locality/town.
market in one’s
locality/town.
market in one’s
locality/town.
IV. Learning
4.1 Describe the 4Ms (Manpower,
Method, Machine, Materials)
TLE_ICTA N11/12EM-Ia-4
4.1 Describe the 4Ms
(Manpower, Method,
Machine, Materials)
TLE_ICTAN11/12EM -Ia-
5
(Manpower, Method,
Machine, Materials)
6
(Manpower, Method,
Machine, Materials)
7
V. 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 can be tackled in a
week or two.
4M’s of Business Production 4M’s of Business Production 4M’s of Business
Production
4M’s of Business Production 4M’s of Business Production
VI. LEARNING RESOURCES
O. References
31. Textbook pages
(LR)portal
Youtube; Google and other
search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
P. Other Learning Resource
VII. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration

49
EE. Reviewing previous lesson or
Review previous
discussion on business
production.
Recall the correct
pronunciation of
words.
Recall previous
discussion.
Recall previous
discussion.
the lesson
Show a video about a
worker in a factory.
What are the effects of
choosing the right
manpower?
Present a sample of a
machine
Present guide questions
for the discussion.
GG. Presenting
Give guide questions. Let the
class
Give the meaning of
method.
Let the class guess what What is the procedure of

50
the new lesson answer these questions. machine is on the slide. selecting the right
materials?
HH. Discussing new
new skills # 1
Define the following words:
Manpower, etc..
Discuss the topics to the
class
Give points to students
who
can describe the function
of the machine being
presented.
Give the difference
between
right and
inappropriate
materials.
II. Discussing new concepts and
Discussion of the topic. Present
words and make demo pronunciation
Describe how methods be
achieved successfully.
Present different machine
usually used during
production.
Show a video on how to
make
vinaigrette
3)
Let the students give the
correct pronunciation as
presented previously.
Let the students
recite 2-3 guidelines
Discuss the functions and
uses of these machines.
.Encourage feed
backing from the class.
Post words on board.
Give oral exercises to the
class
Answer the self check
of the lesson
Give self check. Solicit ideas on what
materials be better used
as for each
prduction.
Making generalizations
the lesson
Give rubrics. Summarize the topic Checking of students’ answers. Class discussion
LL. Evaluating learning Checking of activity. Give corresponding
scores to the responses
Evaluating the students
results.
Evaluation through
check up test.
MM.Additional activities for
Give feedbacks. Give feedbacks Give reminders for the
next activity.
VIII. REMARKS
IX. 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 tohelp the
relevant questions.
RR. No. of learners who earned 80%
in the evaluation
SS. No. of learners who require
additional
activities for remediation who
scored below 80%
TT. Did the remedial lessons work?
No. of learners who have caught
up with the
lesson
UU. No. of learners who continue to
require remediation

51
VV. Which of my teaching strategies
work?
WW. What difficulties did I encounter
which my
principal or supervisor can help me
solve?
XX. What innovation or localized
materials did Iuse/discover which I
wish to share with other teachers?

52
GRADE 1 to 12
DAILY LESSON
LOG
Teaching Dates and Time September 5 & 6, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. (Remedial Class)
X. OBJECTIVES
U. Content Standard The learner demonstrates
locality/town.
locality/town.
locality/town.
locality/town.
locality/town.
V. Performance Standard The learner independently
W. Learning
ompetency/Objectives
a. Develop a product
description
TLE_ICTAN11/12EM-Ia-4
A. Create a prototype of the
product
B. Test the product prototype
Validatethe servicedescription
of the product with potential
customers to determine its
market acceptability;
Select/pinpointpotential
suppliers of rawmaterials and
other inputs necessary for the
production of the product or
service
Develop the business model.
Develop a product
description
XI. 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 can be tackled in a
week or two.
XII. LEARNING
RESOURCES
Q. References
35. Textbook pages
(LR)portal
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine

53
R. Other Learning Resource
XIII. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration
for each step.

54
NN. Reviewing previous
lesson or presenting the
new lesson
Review on how to
create a business
plan.
Review on how to
create a business
plan.
Review previous lesson Recall previous lesson
about qualities of an
existing product.
Recall previous lesson
OO. Establishing a purpose for
the lesson
Give the important
things identifying the
right business.
Give the important
things identifying the
right business.
Present a sample
product. Let the students
describe it.
Why do entrepreneurs
create products?
Enumerate reasons.
Give guidelines on
how to conduct the
interview.
PP. Presenting
new lesson
considers
in selecting the suitable
business for each
individual?
considers
in selecting the suitable
business for each
individual?
Compare the students
product with the product
being presented.
Show slides about target
market.
Show the rubrics.
QQ. Discussing new concepts
Discuss the topic. Discuss the topic. Answer: What
qualities do existing
product possess?
Who is our target
market? Discuss the
classifications.
Give the set of questions
to be given during the
interview.
RR. Discussing new concepts
and
Give sample demographic
presentation of a business
plan
Give sample demographic
presentation of a business
plan
Discuss the characteristics
of a
good product.
Why should we considers
the
type of market we have?
Interview proper.
SS. Developing mastery
(leads to Formative
Assessment 3)
Let the students
answer the prepared
set of questions.
Let the students
answer the prepared
set of questions.
Cite the qualities of a
qualitative product.
Define the following:
Target market,
customers, etc..
Do the interview
follow the guidelines.
TT. Finding practical
Make a plan on how to
imitate the existing product
with students
desired product.
Describe how a good
market looks like.
UU. Making generalizations
the lesson
Feed backing. Feed backing. Feed backing. Summarize the discussion. Feed backing.
VV. Evaluating learning Give reminders. Give reminders. Provide reminders for
next lesson
Give reminders.
WW. Additional
activities for
application or
remediation
XIV. REMARKS
XV. REFLECTION Reflect on your teaching andassess yourself asateacher.Think aboutyour students’ progressthis week.What works? Whatelse needstobe done to help
the
relevant questions.
YY. No. of learners who earned

55
ZZ. No. of learners who require
below 80%
AAA. Did the remedial
lessons work? No. of
learners who have caught
up with the lesson
BBB. No. of learners who
continue to require
remediation
CCC. Which of my teaching
strategies worked well?
Why did these work?

56
GRADE 1 to 12
DAILY
LESSON
LOG
Teaching Dates and Time September 9 & 10, 2019
10:00 – 11:00, 1:00 – 4;00 p.m. ( Monday ) Gr. 12
Emerald
10:00 – 11:00, 1:00 - 4:00 p.m. ( Tuesday) Gr. 12
Zircon
10:00 11:00 a.m. 1:00 – 2: 00 p.m. 2:00 – 3:00 p.m. 3:00 – 4:00 p.m. (Remedial Class)
I. OBJECTIVES Discuss the importance of
revenues in the business.
II. Content Standard The learner demonstrates
locality/town.
locality/town.
locality/town.
locality/town.
III. Performance Standard The learner independently
IV. Learning
Competency/Object
ives
V. Write the LC code for
each.
4.3Forecast the revenues
of the business;
4.4Forecast the costs
to be incurred
4.5 Compute for the profits 4.6Create the company’s five (5)
year projected financial
statements, income
statement
and cash flow
4.6Create the company’s five (5)
year projected financial
statements, income
statement
and cash flow
VI. 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 can be tackled in a
week or two.
VII. LEARNING
RESOURCES
A. References
B. Teacher’s Guide pages
C. Learner’s Materials pages
D. Textbook pages
E. Additional Materials from
Learning Resource
(LR)portal
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
Youtube; Google and
other search engine
F. Other Learning Resource
VIII. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration
for each step.

57
A. Reviewing previous
new lesson
Recall how the
prototype. How this help
the product itself?
Recall the previous
projection of business
income.
the
lesson
What makes the business
survive? Give ideas.
Conduct Pinoy henyo on:
income, expenses and profit
C. Presenting examples/
Instances of the new
lesson
Group the class Define
revenues. Give meaning to
the terms.
Group the class into 5.
Answer the questions on
the board.
D. Discussing new concepts
and
What makes a profit a fuel
in a

58
practicing new skills # 1 business?
and practicing new skills
# 2
Draw a sample
projection of a revenue.
G. (leads to Formative
Assessment 3)
Answer exercises.
H. Finding practical
Show relevance of
revenue to the business
activity and its effect.
I. Making generalizations
the lesson
How revenue helps to
boost business
income.
J. Evaluating learning Conduct a quiz.
K. Additional activities
for application or
remediation
Conduct feed backing. Have an advance reading
on the emulsions used in
salad dressing
Instruct the class for the
check up test the
following session.
Record score.
VIII. REMARKS
IX. REFLECTION Reflect onyour teaching andassess yourself asateacher.Think aboutyour students’ progressthisweek. What works? What else needs tobe done to help
the
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
learners who have
caught up with the
lesson
D. No. of learners who
continue to require
remediation

59
E. Which of my teaching
Why
did these work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me
solve?
GRADE 1 to 12 School SAN ISIDRO NATIONLA HIGH SCHOOL Grade Level 11,12

60
DAILY LESSON
LOG
Teacher MRS. CHONA C. DAYON Learning Area COOKERY NC II
Teaching Dates and Time 7:45 – 9:455 ( Mon-Friday ) Quarter SECOND QUARTER, 1st SEM
MONDAY
September 25, 2017
TUESDAY
September 26, 2017
WEDNESDAY
September 27, 2017
THURDAY
September 28, 2017
FRIDAY
September 29, 2017
I. OBJECTIVES HOLIDAY HOLIDAY
II. Content Standard The learners demonstrate an
understanding how to prepare
sandwiches
The learners demonstrate an
sandwiches
sandwiches
III. Performance Standard The learners independently
prepare sandwiches
The learners independently
prepare sandwiches
prepare sandwiches
IV. Learning
Observe sanitary
practices in presenting
salad and dressing
Identify ingredients according
to the given recipe
Identify culinary terms related
to sandwiches identify
type/classification of
sandwiches
V. 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 can be tackled in a
week or two.
VI. LEARNING RESOURCES
A. References
a) Teacher’s Guide pages
b) Learner’s Materials pages COOKERYMANUAL p.
114
COOKERYMANUAL p.
115-116
COOKERYMANUAL
p.117
COOKERY MANUAL
p.118
c) Textbook pages
d) Additional Materials from
Learning Resource
(LR)portal
B. Other Learning Resource
I. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration
for each step.
C. Reviewing previous lesson or
Review the discussion
given about structure
of a salad.
Review pervious
discussion.
How should a salad be
properly presented?
D. Establishing a purpose for
the lesson
Give an overview of the
present lesson.
Present sample recipes of
salad found on p.115.
How do you know if the
salad being served to is

61
safe to eat?
E. Presenting
new lesson
Discussion on the
guidelines for arranging
salads
Let the students identify
the ingredients used in
the recipes.
Formulate ideas.
Conduct random
questioning.
F. Discussing new concepts and
Discuss the important
points one by one.
From the given recipes,
write their
accompaniments.
Read the practices
found on page 117 of
your LM.
G. Discussing new concepts and Subsequently conduct oral What are the main
ingredients
Discuss each practice.

62
practicing new skills # 2 questions to
facilitate the
discussion.
that composed Salad
Nicoise?
H. Developing mastery
(leads to Formative
Assessment 3)
Give the importance of
using the correct
accompaniments of salad
Give follow up questions
to facilitate further the
discussion.
I. Finding practical
Summarize how important
is this guidelines for
beginners to follow.
Why is it important to
use the right
ingredients?
Why should refrigeration is
required for salad
before serving?
J. Making generalizations
the lesson
Summarize the procedure
of the two recipes.
Give rubrics for
scoring of
responses.
K. Evaluating learning Conduct oral questioning. Give corresponding
points for their
responses.
What is the purpose of
avoiding
the addition of dressing to
salad unless before
serving?
L. Additional activities for
Record scores.
II. REMARKS
III. REFLECTION Reflect onyour teaching andassess yourself asateacher.Think aboutyour students’ progressthis week. Whatworks? What else needs to be done tohelp
the
relevant questions.
B. No. of learners who require
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
work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?

63
G. What innovation or localized
materials did
I use/discover which I wish to
share with other teachers?

64
GRADE 1 to 12
DAILY LESSON
LOG
School SAN ISIDRO NATIONAL HIGH SCHOOL Grade Level 11, 12
MONDAY
October 2, 2017
TUESDAY
October 3, 2017
WEDNESDAY
October 4, 2017
THURDAY
October 5, 2017
FRIDAY
October 6 ,
2017
VIII. OBJECTIVES
IX. Content Standard The learners demonstrate an
sandwiches
sandwiches
sandwiches
sandwiches
sandwiches
X. Performance Standard The learners independently
prepare sandwiches
prepare sandwiches
prepare sandwiches
prepare sandwiches
prepare sandwiches
XI. Learning
Competency/Object
ives
XII. Write the LC code for
each.
Identify sandwich component Identify bread suited for
sandwich making
Suitable filling and spreads Select and prepare
glazes/sweet sauces
Prepare sandwiches using
sanitary practices
XIII. 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 can be tackled in a
week or two.
XIV. LEARNING
RESOURCES
G. References
H. Teacher’s Guide pages
I. Learner’sMaterialspages Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials
J. Textbook pages
K. Additional Materials from
Learning Resource
(LR)portal
L. Other Learning Resource
for each step.
L. Reviewing previous
new lesson
Recall previous lesson Recall previous lesson Recall previous lesson Recall previous lesson Recall previous lesson

65
M. Establishing a purpose for
the
lesson
Have you eaten sandwiches
before?
Describe a certain sandwich
like
the standard sandwich.
What are the common
spread
used in sandwich?
What are the differences
between spread and
fillings?
Why should we prepare the
sandwiches sanitarily?
N. Presenting
examples/Instances
of the
new lesson
Let the students narrate
the taste, appearance and
quality of
the sandwich they
consumed.
What is the usual based
used in making the
sandwich?
Give the commonly
used spreads.
Let the students write
their answers in a ¼
sheet of paper.
# 1
Discuss them individually. What are sauces and
sweet glazes in
sandwich making?
How importance is
cleanliness in the
sandwich preparation?
P. Discussing new concepts
# 2
Define sandwich and
discuss briefly its
history
Discuss the different
breads preferably used
in sandwich

66
making
Q. Developing mastery
R. (leads to Formative
Assessment 3)
How do these sandwiches
vary in
terms of taste with the
base that they use?
Create a diagram of
spread that connect
mainly to the sandwich.
How do these spreads
transform the image of a
sandwich.
Conduct class discussion
S. Finding practical
Class discussion Give rubric for the oral test Conduct class discussion. Give class discussion Emphasize important facts
on the facts when there is
failure on the
sanitation during
sandwich making.
T. Making generalizations
and
abstractions about the
lesson
Answer the pretest found in
the
book
Conduct oral questioning. Give self check Give self check Give self check
U. Evaluating learning Check the answers. Check answers. Check answers. Check answers. Check answers.
V. Additional activities
for application or
remediation
Give feedbacks Give feedbacks Give feedbacks Give feedbacks. Give feedbacks.
VIII. REMARKS
IX. REFLECTION Reflect on your teaching and assess yourself asateacher. Think about your students’ progress this week. What works? What else needs tobe done to
help the
relevant questions.
G. No. of learners who
earned 80% in the
evaluation
H. No. of learners who
require additional
who scored
below 80%
I. Did the remedial
learners who have
caught up with the
lesson
J. No. of learners who
continue to require
remediation

67
K. Which of my teaching
Why
did these work?
L. What difficulties did I
encounter which my
principal
or supervisor can
help me solve?
M. What innovation or
localized materials did I
use/discover
which I wish to share
with other teachers?

68
GRADE 1 to 12
DAILY LESSON
LOG
MONDAY
October 9, 2017
TUESDAY
October 10, 2017
WEDNESDAY
October 11, 2017
THURDAY
October 12, 2017
FRIDAY
October 14 ,
2017
XV. OBJECTIVES NO CLASS NO CLASS
XVI. Content Standard The learners demonstrate an
sandwiches
sandwiches
sandwiches
XVII. Performance Standard The learners independently
prepare sandwiches
prepare sandwiches
prepare sandwiches
XVIII. Learning
Competency/Object
ives
XIX. Write the LC code for
each.
Present sandwiches
attractively
Present sandwiches
attractively
Present sandwiches
attractively
XX. 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 can be tackled in a
week or two.
XXI. LEARNING
RESOURCES
M. References
N. Teacher’s Guide pages
O. Learner’s Materials pages Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials
P. Textbook pages
Q. Additional Materials from
Learning Resource
(LR)portal
R. Other Learning Resource
for each step.
W. Reviewing previous
Mise en’ place Mise en’ place Mise en’ place

69
new lesson
X. Establishing a purpose for
the lesson
Provide the guidelines
to be followed when
making the sandwich.
to be followed when
to be followed when
Y. Presenting
examples/Instances
of the new lesson
Present the rubric as the
basis for grading the
outputs.
outputs.
outputs.
Z. Discussing new concepts
and

70
AA. Discussing new
new skills # 2
Remind the class to
follow the rules in
operating equipment
Remind the class to
follow the rules in
operating equipment
Remind the class to
follow the rules in
operating equipment
BB. Developing mastery
CC. (leads to Formative
Assessment 3)
Actual project making. Actual project making. Actual project making.
DD. Finding practical
Observation on
students
performance
Observation on
students
performance
Observation on
students
performance
EE. Making generalizations
the lesson
Grading of outputs. Grading of outputs. Grading of outputs.
FF. Evaluating learning Record grades on class
records
Record grades on class
records
Record grades on class
records
GG. Additional activities
for application or
remediation
Give feedbacks Give feedbacks Give feedbacks
VIII. REMARKS
IX. REFLECTION Reflect onyour teaching andassess yourself asateacher.Think aboutyour students’ progressthis week. Whatworks? What else needs to be done tohelp
the
relevant questions.
N. No. of learners who earned
O. No. of learners who require
below 80%
P. Did the remedial lessons
lesson
Q. No. of learners who
continue to require
remediation
R. Which of my teaching
Why did these work?
S. What difficulties did I
solve?

71
T. What innovation or localized
materials did Iuse/discover
other teachers?

72
GRADE 1 to 12
DAILY LESSON
LOG
MONDAY
November 20, 2017
TUESDAY
November 21, 2017
WEDNESDAY
November 22, 2017
THURDAY
November 23, 2017
FRIDAY
November 24,
2017
XXII. OBJECTIVES
XXIII. Content Standard
XXIV. Performance Standard
XXV. Learning
Competency/Object
ives
XXVI. Write the LC code for
each.
XVII. 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 can be tackled in a
week or two.
XVIII. LEARNING
RESOURCES
S. References
T. Teacher’s Guide pages
U. Learner’s Materials pages Cookery Learning Materials Cookery Learning Materials Cookery Learning Materials
V. Textbook pages
W. Additional Materials from
Learning Resource
(LR)portal
X. Other Learning Resource
for each step.
HH. Reviewing previous
new lesson
II. Establishing a purpose
for the

73
lesson
JJ. Presenting
examples/Instances
of the new lesson
KK. Discussing new
new skills # 1

74
LL. Discussing new concepts
# 2
MM.Developing mastery
NN. (leads to Formative
Assessment 3)
OO. Finding practical
and skills in daily
living
PP. Making generalizations
the lesson
QQ. Evaluating learning
RR. Additional activities
for application or
remediation
VIII. REMARKS
IX. REFLECTION Reflect on your teaching andassess yourself asateacher.Think aboutyour students’ progressthis week.What works? Whatelse needstobe done to help
the
relevant questions.
U. No. of learners who earned
V. No. of learners who require
below 80%
W. Did the remedial lessons
lesson
X. No. of learners who
continue to require
remediation
Y. Which of my teaching
strategies
work?

75
Z. What difficulties did I
solve?
AA. What innovation or localized
materials did Iuse/discover
other teachers?

76

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