WLP3 7
WLP3 7
WLP3 7
Tuesday Directions: For the following activities, choose only one Individual
that you prefer to accomplish. Use another sheet for your Output
answer.
Wednesday Evidence of Explain how fossil The teacher discusses the following: Discussion
Evolution records, Evidence of Evolution
comparative Geological Time Scale and Evolution of Animals
anatomy, and and Plants
genetic Evidence of Fossil
information Comparative Anatomy
provide evidence Embryology
for evolution
(S10LT-IIIf-39);
SELF-ASSESSTMENT
I was able to discuss Nervous System: The Control System of the Body and Protein Synthesis. Then the students were able to describe
how the nervous system coordinates and regulates these feedback mechanisms to maintain homeostasis and explain how protein is made using
information from DNA.
Recommending Approval:
MARICEL C. BARGAYO
Junior High School Coordinator
Approved:
Grade 12 – 2:40 – 3:40 HOMEROOM identify positive ways on Activity 1: Look on the Brighter Side Individual
Cookery/EI GUIDANCE – Live resolving issues that involve Suggested Time Allotment: 20 minutes Output
M Positively oneself and others;
Study the picture below and answer the
following processing questions:
Processing Questions:
1. What do you think is the picture telling us?
2. How do you view the challenges and strife
that you experience in life?
3. Why do you think it is important to look on
the brighter side of life?
Grade 12 – 7:30 – 8:20 ENTREPRENEURS identify the seven P’s in the The teacher discusses the following: Discussion
Cookery/EI HIP – 7 P’s of Marketing Mix; Product
M Marketing and describe the Concept of Place
Monday Branding Marketing Mix; Price
Promotion
People
Packaging
Positioning
Wednesday appreciate the importance of Direction: Create a Concept Map for the 7 Individual
Marketing Mix and Branding; P’s of Marketing Mix. Create your Concept Activity
Map in your activity notebook.
Rubrics for Scoring
Score Description
15 The illustration of the concept
map is clear and complete.
12 The illustration of the concept
map is complete.
9 The illustration of the concept
map is lacking 1.
6 The illustration of the concept
map is lacking 2
3 The illustration of the concept
map is lacking 3
Grade 12 – 9:25 – Work Immersion - get familiarized with the The teacher discusses the following: Discussion
Cookery/EI 10:15 Appreciating the different credentials for a job; Resume
M Importance Tips in Writing a Resume
1:00 – 1:50 of Credentials Application Letter and Its Guidelines
Grade 12 – Barangay Clearance and Its
SMAW Requirements
1:50 – 2:40 Police Clearance
Grade 12 - Mayor’s Clearance
SMAW Monday Medical Certificate
Job Interview Skills
Grade 11 – Satuday FOOD AND LO3. Welcome Customers The teacher discusses the following: Discussion
FBS 7:30 – 4:30 BEVERAGE 3.1 Welcome costumers Checking Reservation Details
SERVICES – upon arrival in accordance Reservation Procedure
Welcoming Guests with costumers service Confirming Reservation once the
standard Guests Arrive
3.2 Check details of Protocols in Welcoming, Escorting,
reservations based on and Seating Guests
established service standard
policies
3.3 provide clear information Activity: Checking Reservation Details Individual
and description to customer. A guests arrives with his friends and claims Activity
3.4. Escort and seat that he has made reservation days before.
costumers according to table He also emphasized that he gave specific
allocations instructions. How would you verify all the
3.5 Offer available premeal information on the booking sheet to the
services if appropriate. guest?
SELF-ASSESTMENT
For Homeroom Guidance, the students were able to learn how to promote specific laws protecting themselves and others through
awareness campaigns. For Entrepreneurship, the students were able to explain what market research is, understand the meaning of data
gathering, identify the different data gathering techniques, and appreciate the importance of market research. For the Work Immersion, I was able
to accompany the immersion students on their orientation at Cebeco II, Malingin, Bogo City. For the Food and Beverage S ervices, the students
were able to identify flatware, cutlery, hollowware, chinaware, and glassware.
Recommending Approval:
ANA LIZA M. COMPUESTO
Senior High School Coordinator
Approved: