DAILY LESSON LOG SCHOOL GRADE LEVEL

IN
7
TLE TEACHER LEARNING AREA TLE – AFA

TEACHING DATE QUARTER 2

AND TIME

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content standard The learners demonstrate an understanding of the concepts and skills in agri-crops and animal production.

B. Performance After this lesson, learners are expected to perform agricultural practices in crop production based on industry
standard standards.
C. Learning Learning Competency:
competencies/ Determine poultry and livestock materials, tools, and equipment and their uses based on industry standards.
Objectives
Lesson Objectives:
After the day’s lessons, the learners are expected to:
1. Gain knowledge on the different poultry and livestock materials, tools and equipment; and
2. Determine how each poultry and livestock materials, tools and equipment are used following the industry
standards.
II. CONTENT
Poultry and livestock materials, tools and equipment and their uses based on industry standards
III. LEARNING
RESOURCES
Textbook
Other resources
IV. PROCEDURES
A. Reviewing Previous The students will start Reviewing the Reviewing the previous Reviewing the previous The teacher
Lesson or Presenting in The Guess what? Fill previous lesson / lesson / activity/ies lesson / activity/ies will conduct
New Lessons in the blank’s activity. activity/ies a
remediation
and a
continuatio
 n of the
unfinished
activity/ies

B. Establishing A The teacher will ask The teacher will ask: The teacher will ask if
Purpose for the Lesson the question. anyone from the class
Do you have any have experienced in
Do you have any idea/s on livestock hog or swine raising?
question/s regarding materials and
our previous lesson on equipment? The class will watch
poultry and animal videos on Hog/swine
livestock breeds? The students will raising
watch videos on
animal production: What important
Farm tools and realization you have
Equipment. while and after
watching the videos on
From the videos we animal livestock / hog
watched, what strikes or swine raising? What
you the most? And important things to
why? remember for you to be
successful in hog/swine
raising business?
C. Presenting The students are going
Examples / Instances to guess the magic
of the New Lesson word/s combining two
photos.

The teacher will give

the content area
vocabulary
D. Discussing New The students will The teacher will The teacher will discuss
Concepts and watch video/s related discuss the different materials and
Practicing New Skills # to Poultry housing and Livestock materials equipment for
1 other materials and and equipment. hog/swine raising.
equipment needed in
 poultry raising
business.

The students will

answer the following
questions:

1. What have you

learned from the
videos you just
watched a while ago?
2. What are the
different materials and
equipment needed in
Poultry raising that
you saw from the
videos we watched?
E. Discussing New The teacher will
Concepts and discuss the different
Practicing New Skills # materials and
2 equipment in poultry
raising.
F. Developing Mastery
(Leads To Formative
Assessment 3)
G. Finding Practical
Applications of the
Concepts and Skills in
Daily Living
H. Making The students will do the The student will answer
Generalizations and Worksheet Lesson 8 - the learner’s takeaway
Abstractions About Activity No. 1 and the reflection for
the Lesson learners.
I. Evaluating Learning The students will answer
the formative assessment
J. Additional Activities
for Application and
Remediation
K. Assignment
V. Remarks

VI. Reflection
A. No. of Learners Who
Earned 80% In The
Evaluation
B. No. of Learners
Who Require
Additional 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
Strategies Worked
Well? Why Did These
Work?
F. What Difficulties Did
I Encounter Which My
Principal Or Supervisor
Helped Me Solved?
G. What Innovation or
Localized Materials
Did I Use / Discover
Which I Wish To Share
With Other Teachers?

Prepared By: Checked by: Noted by:

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