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    August 12, 2019

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    Maria Kathleen Evangelio Jogno
    The document summarizes a lesson plan for a cookery class on preparing vegetable dishes. The lesson plan outlines objectives, resources, procedures, and a reflection. Key activities included identifying ingredients for recipes like "Chopseuy" and "Pakbet" based on standard recipes, and assessing students' ability to list ingredients for recipes like fresh lumpia. The teacher reflected on students' performance on a formative assessment and on improving teaching strategies.

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    August 12, 2019

    Uploaded by

    Maria Kathleen Evangelio Jogno
    153 views4 pages
    The document summarizes a lesson plan for a cookery class on preparing vegetable dishes. The lesson plan outlines objectives, resources, procedures, and a reflection. Key activities included identifying ingredients for recipes like "Chopseuy" and "Pakbet" based on standard recipes, and assessing students' ability to list ingredients for recipes like fresh lumpia. The teacher reflected on students' performance on a formative assessment and on improving teaching strategies.

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    Dlp

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    AUGUST 12, 2019

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    The document summarizes a lesson plan for a cookery class on preparing vegetable dishes. The lesson plan outlines objectives, resources, procedures, and a reflection. Key activities included identifying ingredients for recipes like "Chopseuy" and "Pakbet" based on standard recipes, and assessing students' ability to list ingredients for recipes like fresh lumpia. The teacher reflected on students' performance on a formative assessment and on improving teaching strategies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    153 views4 pages

    August 12, 2019

    Uploaded by

    Maria Kathleen Evangelio Jogno
    The document summarizes a lesson plan for a cookery class on preparing vegetable dishes. The lesson plan outlines objectives, resources, procedures, and a reflection. Key activities included identifying ingredients for recipes like "Chopseuy" and "Pakbet" based on standard recipes, and assessing students' ability to list ingredients for recipes like fresh lumpia. The teacher reflected on students' performance on a formative assessment and on improving teaching strategies.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    DAILY LESSON LOG (DLP)

    COOKERY 10

    SCHOOL TAMBANGAN NATIONAL HIGH GRADE/SECTI Grade 10


    SCHOOL ON
    TEACHER
    MA. KATHLEEN E. JOGNO SUBJECT COOKERY 10

    DATE AUGUST 12, 2019 QUARTER SECOND

    I. OBJECTIVES
    The learners demonstrate an understanding preparing and cooking
    A. Content Standards
    vegetable dishes
    The learners independently prepare and cook vegetable dishes
    B. Performance Standards
    C. Learning Competencies/
    identify ingredients according to standard recipe TLE_HECK912VD-
    Objectives
    IIa-9
    Write the LC code for each
    II. CONTENT

    III. LEARNING
    RESOURCES
    A. References
    There is no Teachers Guide used.
    1. Teacher’s Guide Pages

    2. Learner’s Material Pages


    There is no Textbook Used in the discussions
    3. Textbook Pages
    4. Additional Materials from There is no additional Materials from Learning Resource used
    Learning Resources
    IV. PROCEDURES
    Drill:
    1. What have you learned from preparing egg, cereal and starch
    A. Reviewing previous dishes?
    lesson or presenting the Review:
    new lesson 3,2,1 Review
    3 – 3 things I’ve learned from studying preparation of egg dishes
    2 – 2 things I can use in my life as a student
    1 – 1 thing I can use in a real life situation
    B. Establishing a purpose for At the end of the lesson the students should be able to identify the
    the lesson ingredients in preparing vegetable dishes based on the standard recipe.
    Let the students sing “Bahay Kubo” and identify the different vegetables
    mentioned in the song.

    C. Presenting examples/ Guide question/s:


    instances of the new 1. What do you think is the reason of identifying the vegetables
    lesson mentioned in the bahay kubo?
    2. What is the relation of vegetable on our topic today?
    3. Are you guessing our topic for today?
    4. What is our topic today?
    Guide question/s:
    D. Discussing new concepts 1. Have you experienced cooking vegetable dish?
    and practicing new skills 2. What kind of vegetable recipe do usually cook?
    #1 3. Can you tell your classmates the ingredients that you use in
    preparation for the vegetable recipe that you usually cook?
    The students will be grouped into 3. Let each group identify the
    ingredients based on the recipe that will be given by the teacher.
    “Chopseuy”
    E. Discussing new concepts
    Rubrics:
    and practicing new skills
    Appropriateness of ingredients – 40%
    #2
    Completeness/number of appropriate ingredients listed – 30 %
    Cooperation – 20%
    Presentation of report – 10%

    F. Developing mastery
    Individual Activity: The students will identify the vegetables needed in
    (leads to Formative
    preparing the “Pakbet” recipe.
    Assessment 3)
    Guide questions:
    G. Finding practical
    1. Now that you’ve learned the different vegetables needed in
    application of concepts
    preparing some vegetable dishes, how can you apply it in your
    and skills in daily living
    daily living?
    H. Making generalizations
    and abstractions about the 1. What have you generalized from our discussion today?
    lesson
    Identify the ingredients needed in preparing fresh lumpia. Write your
    answer on ¼ sheet of paper

    Rubrics:
    I. Evaluating learning Appropriateness of ingredients – 50%
    Completeness number of appropriate ingredients listed – 40 %
    Neatness – 10%
    J. Additional activities for
    Agreement:
    application or
    1. What are the characteristics of quality vegetables?
    remediation
    V. REMARKS

    VI. VI. REFLECTION

    A. No. of learners who earned


    80% on the formative
    assessment.
    B. No. of learners who require
    additional activities for
    remediation.
    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?
    G. What innovation or
    localized materials did I use/
    discover which I wish to
    share with other teachers?

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