Lesson plan q1 bpp 22 21
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This lesson plan focuses on teaching proper personal hygiene habits and hand washing techniques to students. The objectives are for students to understand the importance of good hygiene especially in the workplace, demonstrate proper hand washing, and appreciate how these skills can benefit them in daily life and future careers. The lesson will include a group activity to identify hygiene hazards, a discussion on hygiene importance, and a teacher demonstration of hand washing techniques. Students will then perform and record a return demonstration of proper hand washing steps for assessment. The goal is to help prepare students for shared home management responsibilities and safety in food handling.
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This lesson plan is originally made by me so I've decided to upload it here so viewers can have ideas in making one.
acp 10 dll.docx
This document contains a daily lesson plan for an Agriculture 10 class at Lanton High School. The plan covers the week of July 29 - August 2, 2019. The objectives for the week are for students to identify required materials, tools, and equipment for crop production; check tools for faults; demonstrate proper handling techniques; select suitable personal protective equipment; and provide work support according to health and safety requirements. Content will focus on supporting horticultural work. Learning resources listed include textbooks, additional materials from an online learning portal, and Google.com. Planned activities include analyzing pictures, listing tools for cultivation, and discussing concepts like the origins of horticultural science and the importance of horticulture. The plan outlines procedures for each
DLL_TLE 6_Q2_W8.docx
The daily lesson log outlines a lesson on food preservation for 6th grade students. The lesson objectives are for students to demonstrate an understanding of and skills in food preservation. Students will preserve foods using appropriate tools and materials while applying food preservation principles and skills. The lesson content discusses food preservation. Procedures include student group presentations on preserved food products and a discussion of safety rules in food processing. The lesson emphasizes sanitation and safety practices for processed foods.
ET Q1 W1.docx
This document contains a daily lesson log for a Grade 12 Empowerment Technologies class taught by Julieta O. Diwata at Timamana National High School. Over the course of a week, the class will cover topics related to information and communication technology, online platforms and sites, and online safety, security, and netiquette. A variety of activities and assessments are outlined to help students meet the learning competencies of comparing online platforms and applying safety standards in their professional fields. The log details the objectives, content, resources, teaching procedures, and plans for reflection for the week's lessons.
Empowerment Technology Quarter 3 week 1 daily lesson log
The document is a daily lesson log for a Grade 11 class on Empowerment Technologies. Over the course of a week, the teacher will explore principles of interactivity and rich content in the context of Web 2.0. Students will analyze interfaces and content to understand how rich media affects user experience. Activities include discussing features of Web 1.0, 2.0 and 3.0, analyzing a Facebook page, answering textbook questions, and embedding videos on websites. The teacher will use references, online interactions, and videos to demonstrate concepts and assess student competency through performances tasks and formative assessments.
DAILY_LESSON_LOG.docx
This document is a daily lesson log from a Grade 7 teacher covering an exploratory course on bread and pastry production. The log outlines the objectives, content, learning resources, procedures, and assessment for the week's lessons on identifying and classifying different baking tools and equipment. Key points covered include identifying various tools by their uses, discussing their importance in baking, and describing how they differ. Formative assessments were conducted during class activities and discussions to evaluate student learning.
CURRICULUM MAP FOOD AND BEVERAGE 2021-2022.docx
The document provides a curriculum map for Grade 10 students taking the TLE (Food and Beverage Services) subject at Clarete School of Zamboanga City. It outlines the content and performance standards, as well as the weekly schedule and learning activities for the school year. Over five weeks, students will learn about food and beverage service procedures like efficient pickup of food items, table setting, and handling reservations. They will develop skills in verbal communication, food safety practices, and table dressing. Learning activities include module exercises, demonstrations, group work and assessments to help students achieve the desired competencies.
Dll_empowerment_technologies.docx
This document is a daily lesson log for an Empowerment Technologies class at Del Carmen National High School. It outlines the objectives, content, learning resources and procedures for lessons taking place from November 14, 2016 to January 6, 2017. The lessons focus on introducing students to key concepts about information and communications technology (ICT) including current technologies, online systems and platforms, online safety, and advanced productivity tools. Learning activities include using presentations, discussions, questions and answers, and quizzes. The teacher reflects on lesson effectiveness and seeks ways to improve teaching strategies.
Syllabus in Swine National Certificate (NCII) New Format.docx
Swine Production and Management is a comprehensive course designed to provide students with a deep understanding of the principles, practices, and technologies involved in the production and management of swine. Topics covered include swine genetics, nutrition, reproduction, health management, housing, environmental control, marketing, and industry trends.
Course Objectives:
To familiarize students with the anatomy, physiology, and behavior of swine.
To provide students with knowledge of different swine breeds, their characteristics, and selection criteria.
To understand principles of swine nutrition and formulate balanced diets for various production stages.
To learn about reproductive physiology and management techniques to optimize breeding efficiency.
To introduce students to common swine diseases, prevention strategies, and health management practices.
To explore housing systems, environmental control, and welfare considerations in swine production.
To understand the economics of swine production, including cost analysis and marketing strategies.
To stay updated on current industry trends, innovations, and emerging technologies in swine production.
Course Outline:
Module 1: Introduction to Swine Production
Overview of the swine industry
Historical perspectives and industry trends
Swine anatomy, physiology, and behavior
Roles and responsibilities in swine production
Module 2: Swine Breeds and Selection
Classification of swine breeds
Breed characteristics and performance traits
Breeding stock selection criteria
Genetic improvement techniques
Module 3: Swine Nutrition
Nutrient requirements of swine
Feed ingredients and their nutritional value
Feed formulation principles
Feeding strategies for different production stages
Module 4: Reproduction and Breeding Management
Reproductive anatomy and physiology of swine
Estrus synchronization techniques
Artificial insemination (AI) and natural mating methods
Pregnancy diagnosis and management
Module 5: Swine Health Management
Common swine diseases and pathogens
Disease prevention and biosecurity measures
Vaccination programs and disease control strategies
Treatment protocols and veterinary care
Module 6: Swine Housing and Environment
Housing systems for swine production
Environmental control and ventilation
Bedding materials and waste management
Welfare considerations and animal behavior
Module 7: Swine Economics and Marketing
Economic principles in swine production
Cost analysis and budgeting
Pricing strategies and market channels
Risk management and financial planning
Module 8: Industry Trends and Innovations
Emerging technologies in swine production
Sustainable practices and environmental stewardship
Global market dynamics and trade policies
Future prospects and career opportunities in the swine industry
Teaching Methodology:
Lectures: Classroom sessions covering theoretical concepts and principles.
Practical Demonstrations: Hands-on activities in farms or laboratories to reinforce learning.
Case Stu
DLL_agricrop_w1.docx.pdf
The document is a daily lesson log for an 11th grade agriculture class. Over the course of a week, the teacher will cover the topics of work tasks in farm operations and places for safety measures. Some key objectives are to identify different work tasks, appreciate the roles of various tasks, and determine important safety areas. The log outlines daily procedures like reviewing concepts, presenting examples, discussing new ideas, and evaluating student comprehension through activities and quizzes. It also includes reflections on teaching effectiveness and opportunities for improvement.
Nail Care Module 2.pdf
Here are some key terms defined:
Hygiene - Conditions and practices that help to maintain health and prevent the spread of diseases. Proper hygiene includes keeping your body and living areas clean.
Sanitation - The maintenance of conditions that protect health. This includes the disposal of human waste, provision of clean drinking water and food hygiene, among other things.
Disinfection - The reduction of pathogenic microorganisms on inanimate objects and surfaces. Disinfection aims to kill or inactivate viruses and bacteria, but not bacterial spores.
Sterilization - The complete elimination or destruction of all forms of microbial life, including spores. Sterilization aims to kill all microorganisms and prevent their growth.
DIGITAL LESSON PLAN .pptx
The PowerPoint presentation on digital lesson planning provides a comprehensive overview of using technology to enhance the process of designing and delivering effective lessons. This presentation is about the various tools and techniques available to educators, emphasizing the integration of digital resources for creating engaging and interactive lesson plans.
dll-tle-9-cookery.docx
This document contains a daily lesson log for a Grade 9 TLE class. It outlines the objectives, content standards, learning competencies, learning resources and procedures for lessons across a week. The lessons focus on identifying and discussing reasons for eating desserts and sweets, types of desserts, and characteristics of desserts. Formative assessment activities are included each day like group discussions, storytelling, puzzles and quizzes. The teacher reflects on students' progress and mastery of concepts, as well as successful and challenging aspects of their teaching methods.
toaz.info-dll-food-processing-pr_b1597cb61c5a89bd3b5d0c8f2ffe62ed.pdf
This daily lesson log outlines lessons for a Grade 9 Food Processing class over the course of a week. The lessons focus on dispensing non-bulk ingredients and include objectives like preparing equipment and identifying raw materials. Learning activities include reviewing concepts, presentations, group discussions, and research assignments. The teacher reflects on using cooperative learning and multimedia strategies and seeks advice on improving classroom technology and setup.
TLE August 1st 2022.doc
This document outlines the weekly lesson plan for a Grade 10 class at the East Central Integrated School in Dagupan City, Philippines. The plan covers the week of August 30 to September 2, 2022 and focuses on the subject of TLE-Caregiving. The objectives are to discuss principles and procedures for preparing appetizers and to identify ingredients according to recipes. Content will focus on preparing a range of appetizers. Learning resources include textbooks, additional materials, and demonstrations. Procedures across the week include reviewing concepts, establishing purposes, presenting examples, practicing skills through activities like compiling ingredient lists, evaluating learning, and providing remediation or extension. The teacher will reflect on student progress and ways to improve instruction.
Similar to Lesson plan q1 bpp 22 21 (20)
Empowerment Technology Quarter 3 week 1 daily lesson log
Empowerment Technology Quarter 3 week 1 daily lesson log
Syllabus in Swine National Certificate (NCII) New Format.docx
Syllabus in Swine National Certificate (NCII) New Format.docx
toaz.info-dll-tle-9-cookery-pr_f4b944b94a3c0a411121b3252001a556.pdf
toaz.info-dll-tle-9-cookery-pr_f4b944b94a3c0a411121b3252001a556.pdf
Cookery daily Lesson Log Fir Grade 9 Technology and Livelihood Education
Cookery daily Lesson Log Fir Grade 9 Technology and Livelihood Education
toaz.info-dll-food-processing-pr_b1597cb61c5a89bd3b5d0c8f2ffe62ed.pdf
toaz.info-dll-food-processing-pr_b1597cb61c5a89bd3b5d0c8f2ffe62ed.pdf
Lesson plan q1 bpp 22 21
- 1. Region I PANGASINAN DIVISION II MANGALDAN NATIONAL HIGH SCHOOL Mangaldan, Pangasinan Semi-detailed Lesson Plan in Technology and Livelihood Education (Home Economics) BREAD AND PASTRY PRODUCTION VII February 24, 2021 I. Objectives: At the end of the lesson the students should be able to: 1. Familiarize oneself and discuss the importance of good personal hygiene habits and proper hand washing especially in the workplace. 2. Demonstrate proper hand washing. 3. Appreciate the knowledge and skills gained on the lesson on their daily lives and on the workplace. II. Subject Matter: A. Topic: Practice Occupational Health and Safety Procedures Sub Topic : Good Personal Hygiene Habit and Proper Handwashing B. Reference: K12 TLE (HE) Bread and Pastry VII ,Learning Module 6,pp.3-4 C. Materials: Laptop, television, video/powerpoint presentation D. GAD Core Concept: Shared Home Management E. Integration: MAPEH (Health) F. Value Infusion: Safety, Cleanliness and Productivity III. Procedure/ Methodology A. Preliminary Activities. 1. Prayers 2. Checking of attendance 3. Review the past lesson through kahoot game B. Motivation Group game (Jumbled Letters) : Let the students arrange the jumbled letters to form the name of pictures posted. The group who correctly got the answer first will be given a prize. C. Lesson Proper: 1. Activity Group activity:( Spot the Hazard)- the group will be given a picture showing some personal practices that can be a hazard in the kitchen. They are going to encircle the spotted hazard in 5 minutes. The group who got the most correct answer will be declared the winner.
- 2. 2. Analysis a. Do you think it is important to practice good personal hygiene habits especially in handling foods? Why? b. What are the importance of proper handwashing in handling foods and todays pandemic situation? c. How the lesson does benefits you as a woman and a mother in the future and as a part of your home management. 3. Abstraction 1. Powerpoint presentation (dress me up) and discussion on personal hygiene and personal hygiene habits and practices. 2. Demonstration of the teacher on proper hand washing thru video presentation. 4. Application Performance task: The students will do the return demonstration and follow the steps in proper hand washing. They may record their own video on performing the task and send it to thru messenger or their google classrooms. Rubrics for performance 5 –Demonstrate and shows complete understanding of the steps with complete materials used 4- One significant step is not followed but with complete materials used 3- Two or more significant steps are not followed but with complete materials used 2- Attempts to engage in the task but no preparation of the materials needed 1- No attempt to engage in the activity and no evidence of preparation IV. Assessment The students will answer a short quiz thru google forms in their google classroom. V. Agreement Posted in google classroom classwork: 1. Prepare for the on the spot poster or slogan making performance in connection with proper hygiene. 2. Bring oslo paper, pencil, ruler, crayons or coloring materials. Prepared By: CLARISA S. DE GUZMAN Teacher III TLE ( Home Economics) Noted by: PERLITA S. REYES, Ph. D Head Teacher VI