GRADE 1 to 12 School Namatacan National High School Grade Level 7

DAILY LESSON LOG Teacher Joy M. Peralta Learning Area TLE – Bread and Pastry Production
Teaching Dates and Time April 18 & 19,2022 (10:45-11:45am) Quarter Third – Week 8

MONDAY & TUESDAY

I. OBJECTIVES Objectives must be met 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 may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards
Demonstrate understanding in practicing occupational health and safety procedures in bread and pastry.

B. Performance Standard The learners independently practices occupational health and safety procedures in bread and pastry.
C.Learning Competency/Objective MELC: LO1 – Identify hazards and risks.
Write the LC code for each. Code: TLE_HEBP7/7-Ob-8
Objectives:
After going through this module, you are expected to
a. Identify workplace hazards and risks in working area,
b. Deeply understand hazards and risks and their corresponding indicators; and
c. Follow contingency measures to be recognized and established in accordance with workplace policies.
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.
Practice Occupational Health and Safety Procedures
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Activity Learning Sheet – BPP 7/8
3. Textbook pages
4. Additional Materials from https://www.youtube.com/watch?v=PZmNZi8bon8
Learning Resource https://www.youtube.com/watch?v=n_IPD1ZMXpA
(LR)portal
B. Other Learning Resource

IV.PROCEDURES
A. Reviewing previous lesson or Ask the students to answer the pre-assessment test
presenting the new lesson

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B. Establishing a purpose for the
lesson

Ask the students to tell something about the pictures

C. Presenting examples/Instances Can you give examples of hazards and risks in bread and pastry production?
of the new lesson Table 1 Examples of Hazards and Their Effects
Workplace Hazard Example of Hazard Example of Harm Caused
Substance Benzene Leukemia
Material Asbestos Mesothelioma
Source of Energy Electricity Shock, electrocution
D. Discussing new concepts and Integrative Approach
practicing new skills # 1 Scaffold Knowledge Integration
4A’s Activity
Activity
Watch a video showing Hazard, Risk & Safety - Understanding Risk Assessment, Management and Perception
•What can you say about the video?
•Can you identify hazards and risks from the video?

E. Discussing new concepts and

practicing new skills # 2
F. Developing mastery
(leads to Formative Assessment 1. What is the difference between hazard and risk?
3) 2. What are the different types of workplace hazards? Can you describe it?
3. Give examples of hazard and the harm it can cause.
4. If you are the employer how would you apply safety measures for these hazards and risks for the safety of the workers?

G. Finding practical application of Make posters of warning signs on dangerous or risky areas in the workplace.
concepts and skills in daily living Learners will be evaluated using scoring rubrics. (show rubrics)

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H. Making generalization and
abstractions about the lesson
Why is it important to identify hazards and risks and its control?

I. Evaluating learning Describe what is ask in the picture

Determine what is ask in the statement: Choose the answer from the list.
Hazards Risks Physical hazard Chemical Back injury
1. It is the chance or the probability that a person will be harmed.
2. Is a source of potential damage, harm or adverse health effects
3. Back injury Repetitive strain
4. Noise vibration energy
5. Vapor or gaseous substance
J. Additional activities for The Health and Safety Executive (HSE) advises employers to follow five steps when carrying out a workplace risk assessment:
application or remediation Step 1: Identify hazards, i.e. anything that may cause harm.
Step 2: Decide who may be harmed, and how.
Step 3: Assess the risks and take action.
Step 4: Make a record of the findings.
Step 5. Review the risk assessment
Prepare a skit following the steps.
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
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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 by: Joy M. Peralta Checked by: EDGAR E. SAGUN

Teacher I Principal III

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