School Tboli National High School Grade Level COOKERY

Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY

Daily Lesson Log Teaching Dates and Sept. 24-28,2018 2:50-4:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and
B. Performance The learners independently prepare salad and dressings.
Standards
C. Learning LO 1. Perform mise en place LO 1. Perform mise en LO 1. Perform mise en LO 1. Perform mise en LO 1. Perform
Competences/Objectives identify tools and equipment needed place identify tools and place identify tools and place identify tools and mise en place
(Write the LC code for in the preparation of salad and equipment needed in the equipment needed in the equipment needed in the identify tools and
each) dressing preparation of salad and preparation of salad and preparation of salad and equipment needed in
1.define salad and dressing dressing dressing dressing the preparation of
2.Identify the different tools and 1.define salad and dressing 1.define salad and dressing 1.define salad and dressing salad and dressing
equipment needed in preparing 2.Identify the different tools 2.Identify the different tools 2.Identify the different tools 1.define salad and
salad and dressing TLE_HECK9SD- IIa- and equipment needed in and equipment needed in and equipment needed in dressing
7 preparing salad and dressing preparing salad and dressing preparing salad and 2.Identify the different
TLE_HECK9SD- IIa-7 TLE_HECK9SD- IIa-7 dressing TLE_HECK9SD- IIa-7 tools and equipment
needed in preparing
salad and dressing
TLE_HECK9SD- IIa-7
II – CONTENT Tools equipment and utensils needed in
preparing salads and dressing

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based
materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education
Technology and Livelihood Education Technology and Livelihood Curriculum Technology and Curriculum Technology and Curriculum Technology
Learning Module Education Livelihood Education Learning Livelihood Education Learning and
Learning Module Module Module Livelihood Education
Learning
Module
1. Teacher’s Guide Pages
 2. Learner’s Manual Pages
3. Textbook Pages
4. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources https://www.slideshare.net/joviinthecity/saladssalad-
dressing

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about
what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Review the past activity taken
presenting the new lesson
B. Establishing a purpose for the 4 PICS 1 WORD- SALAD
lesson DRESSING

C. Presenting examples/ instances of PICTURE PARADE of different

the new lesson tools and equipment

D. Discussing new concepts and Discuss the different tools and

practicing new skills #1 equipment needed in preparing

E. Discussing new concepts and Discuss the uses of the different

practicing new skills #2 tools and equipment needed in
preparing salads and dressing
F. Developing mastery
(Leads to Formative Assessment 3)
Picture analysis
 Monday Tuesday Wednesday Thursday Friday
G. Finding practical applications of The learners will have to choose
concepts and skills in daily living one picture from the different tools
needed in preparing salad and
dressing and they have to tell its
uses
H. Making generalizations and Why is it important to know the
abstractions about the lesson proper use of each tool and
equipment?
How will you maintain the tools and
equipment in good condition?
I. Evaluating learning
J. Additional activities for application
or remediation
IV – REMARKS
V – 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 youmeet them, you can ask them relevant questions.
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?
Observed/Checked by: Name
& Signature BENJIE G. ESPINA BENJIE G. ESPINA BENJIE G. ESPINA BENJIE G. ESPINA

School Tboli National High School Grade Level COOKERY

Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Daily Lesson Log Teaching Dates and July 09-13,2018 2:50-4:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en LO 1. Perform mise en place
Competences/Objectives identify tools and equipment 1.2 clean, sanitize, and prepare tools, place classify appetizers identify ingredients according
(Write the LC code for needed in the preparation of utensils, and equipment based on according to ingredients to the given recipe
appetizers DOING
each) the required tasks 1.Enumerate the different 1.Discuss the following recipe that
1.define what is appetizer RELATED can be used in preparing
1.Discuss the proper way of cleaning classification of appetizers
2.Discuss the brief history of WORKS appetizer
appetizer and sanitizing tools and equipment 2.Classify the following
2.Create a simple recipe of
3.Enumerate the different needed for appetizer foods if it is hot or cold hor
appetizer
tools and equipment in 2.Demonstrate the proper way of d` oeuvre
3. Recognize the importance of
preparing appetizers cleaning and sanitizing tools and 3.Give importance to the recipe in preparing appetizer
TLE_HECK912PA-Ic-3 equipment needed for appetizer following classification of
TLE_HECK912PA-Ic-3
3.Value the importance of proper appetizers to prepare it
cleaning and sanitizing tools and properly
equipment to insure safety in TLE_HECK912PA-Ic-3
preparing appetizer
TLE_HECK912PA-Ic-3
II – CONTENT History of Appetizer Cleaning, sanitizing, and preparing tools and Classification of appetizers Variety of ingredients in
utensils to be used preparing appetizers

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as
paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education Curriculum
Curriculum Technology and Technology and Livelihood Education Curriculum Technology and Technology and Livelihood
Livelihood Education Learning Learning Module Livelihood Education Learning Education Learning Module
Module Module
5. Teacher’s Guide Pages

6. Learner’s Manual Pages

7. Textbook Pages
8. Additional Materials from
Learning Resource (LR) Portal

B. Other Learning Resources

 Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Review the past activity taken What are the different tools needed Review the previous
presenting the new lesson in preparing appetizer? lesson
B. Establishing a purpose for the Picture parade Picture analysis :Ask the learners What do you usually eat
lesson how the two picture differ from each before you have your
other in terms of cleaning them lunch?
C. Presenting examples/ instances of The teacher will show a video Video presentation: showing the Video clip of the different
the new lesson about the brief history of do`s and don’ts in cleaning tools and classification of
appetizer equipment appetizers
D. Discussing new concepts and Discuss the brief history of Discussion about the proper way of Enumerate each
practicing new skills #1 appetizer cleaning and sanitizing tools and classification of appetizers
equipment
E. Discussing new concepts and Discuss the different tools Enumerate the correct way of Discuss each classification
practicing new skills #2 needed in preparing appetizer cleaning the tools and equipment of appetizers
F. Developing mastery Picture analysis Checklist: Put check if the statement Let the learners identify
(Leads to Formative Assessment 3)
is correct and X if not the following foods if it is
Hot or cold hor`d oeuvre
 Monday Tuesday Wednesday Thursday Friday
G. Finding practical applications of The learners will have to choose Demonstration of proper way of Let the learners list down
concepts and skills in daily living one picture from the different tools cleaning some tools and foods under hot and cold
needed in preparing appetizer and equipment Hor`d oeuvre
they have to tell its uses
H. Making generalizations and Why there’s a need for us to study Why cleaning and sanitizing is What are the different
abstractions about the lesson the different tools need in important? classification of appetizer?
preparing appetizer? How can we make sure that we What is the difference of hot
How will you choose the tools and clean and sanitize the tools and and cold hor`d oeuvre
equipment needed in preparing equipment properly?
appetizer?
I. Evaluating learning quiz
J. Additional activities for application
or remediation
IV – REMARKS
V – 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 youmeet them, you can ask them relevant questions.
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?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON

School Tboli National High School Grade Level COOKERY

Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Daily Lesson Log Teaching Dates and July 02-06,2018 2:30-3:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning LO 1. Utilize appropriate LO 1. Utilize appropriate kitchen Practicum: Garnishing LO 1. Perform mise en
Competences/Objectives kitchen tools, equipment, and tools, equipment, and 1.Perform the different place
(Write the LC code for paraphernalia paraphernalia garnishes 1.1 identify tools and equipment
each) 1.Identify the different types of Return Demonstration DOING 2. Apply the different styles needed in the preparation
cuts 1.Demonstrate the different types of RELATED used in garnishing foods of appetizers
2.Demonstrate the different types cuts WORKS
3.Participate actively in the 1.define what is appetizer 2.Discuss
of cuts 2.Apply the proper way of cutting fruits the brief history of appetizer
activity
3. Give importance to the and vegetables 3.Enumerate the different tools and
different methods of cutting 3.Appreciate the importance of the equipment in preparing appetizers
proper way cutting fruits and
vegetables
 II – CONTENT Types of cuts

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as
paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum
Curriculum Technology and Technology and Livelihood Education Technology and Livelihood
Livelihood Education Learning Learning Module Education Learning Module pp.3336
Module
9. Teacher’s Guide Pages

10. Learner’s Manual Pages

11. Textbook Pages

12. Additional Materials from
Learning Resource (LR) Portal

B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or What are the different methods of As a review the learners will have Review through a group activity Review the past activity
presenting the new lesson cooking? a demonstration about the taken
different types of cutting
B. Establishing a purpose for the The teacher will show different Enable for the learners to Enable for the learners to Picture parade
lesson picture and the learners will have familiarized with the different perform/practice some
to tell something about the types of cutting garnishing techniques need for
different pictures food platting
C. Presenting examples/ instances of The teacher will show a
the new lesson Picture parade video about the brief
history of appetizer
D. Discussing new concepts and Discuss the different cutting Discuss the brief history of
practicing new skills #1 methods of fruits and vegetables appetizer
E. Discussing new concepts and Discuss the different tools
practicing new skills #2 needed in preparing
appetizer
F. Developing mastery Picture analysis Practicing the different types of Practicing/performing some Picture analysis
(Leads to Formative Assessment 3)
cutting garnishes
Monday Tuesday Wednesday Thursday Friday
G. Finding practical applications of The teacher will ask some volunteer Group Activity: Demonstration Group activity: Each group The learners will have to
concepts and skills in daily living to demonstrate some cutting types of the different types of cuts are given 2 hours to perform choose one picture from the
the different garnishes different tools needed in
preparing appetizer and they
have to tell its uses
H. Making generalizations and What are the different cutting Oral questioning about the Oral questioning about the Why there’s a need for us to
abstractions about the lesson methods? activity activity study the different tools need
What is the importance of applying in preparing appetizer? How
appropriate cutting methods? will you choose the tools and
equipment needed in
preparing appetizer?
I. Evaluating learning Checking their output with Checking of the output with
rubrics rubrics
J. Additional activities for application
or remediation
IV – REMARKS
V – 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 youmeet them, you can ask them relevant questions.
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?
Observed/Checked by: Name
& Signature CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON
 School Tboli National High School Grade Level COOKERY
Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Daily Lesson Log Teaching Dates and JUNE 18-22,2018 2:30-3:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate
Competences/Objectives tools, equipment, and kitchen tools, equipment, tools, equipment, and kitchen tools,
(Write the LC code for paraphernalia and paraphernalia paraphernalia equipment, and
each) 1.Explain the proper dishwashing, 1.Discuss the proper way of 1. Identify the different paraphernalia
rinsing and sanitizing techniques cleaning kitchen Surfaces cleaning agents 1.Identify the sanitation
2.Demonstrate the proper 2.Demonstrate the proper procedure
way of cleaning kitchen
2. Determine the uses of each
dishwashing techniques DOING RELATED 2.Discuss the sanitation
surfaces 3. Appreciate the cleaning agents procedures
3. Give importance to the proper WORKS
importance of cleaning the 3.Value the importance of 3. Give importance to the
way of dishwashing techniques kitchen surfaces to ensure storing cleaning agents properly sanitation procedure
safety in
preparing foods
II – CONTENT Proper Dishwashing Techniques Cleaning Kitchen Surfaces Types and Uses of Cleaning Sanitation Procedures
Agents

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education
Technology and Livelihood Education Curriculum Technology and Technology and Livelihood Curriculum Technology and
Learning Module Livelihood Education Learning Education Learning Module, Livelihood Education
Module pg.15-18 pgs. 20-24 Learning Module,
pgs. 20-24
 13. Teacher’s Guide
Pages
14. Learner’s Manual
Pages
15. Textbook Pages
16. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Review the previous lesson What are the procedure in Ask the learners about the Review the previous
presenting the new lesson through a quiz washing the dishes? previous topic lesson
B. Establishing a purpose for the Ask the learners if they do Are you cleaning your Ask the learners if they are using What should you do
lesson dishwashing at home. How do kitchen? What do you clean cleaning agents in cleaning their before starting cleaning?
they make sure that they are first? Are you cleaning the kitchen, dishes etc.
washing it carefully? kitchen while cooking? What type of cleaning agent are
What are their procedure in they using?
washing dishes?
C. Presenting examples/ instances of Arrange the following steps on the The teacher will show different The teacher will ask the
the new lesson proper way of washing the dishes Picture analysis: compare cleaning agents, and the learners learner to define what is
the two picture will site examples on where do sanitation
they use the cleaning agents
D. Discussing new concepts and Discuss the correct way of washing Discuss the proper way of Discuss the different cleaning Discuss the sanitation
practicing new skills #1 the dishes cleaning kitchen Surfaces agents and its purpose procedures

E. Discussing new concepts and What are the steps in washing the Discuss the do`s and Don’ts Discuss the proper way of storing Discuss the importance of
practicing new skills #2 dishes while cleaning the kitchen the cleaning agents cleaning schedules
surfaces
F. Developing mastery Check This:
(Leads to Formative Assessment 3)
 Fill in the blanks with the
correct answer

Monday Tuesday Wednesday Thursday Friday

G. Finding practical applications of Individual activity; Answer the Make a slogan on a
Give the reasons why the following
concepts and skills in daily living following questions “CHECK OR proper way of cleaning
cleaning agents should not be mixed Check This: True or false
CROSS” kitchen surfaces
Drain cleaner + drain cleaner
Slogan will be rated
Hydrogen peroxide + vinegar
using scoring rubric
Bleach + Ammonia
Baking Soda + Vinegar
H. Making generalizations and What is dishwashing? Why is it important to What precautionary measure will you What is sanitation? What
abstractions about the lesson What are the correct procedure in clean kitchen surfaces? advise in using cleaning agents? is the importance of
washing the dishes? sanitation procedure?

I. Evaluating learning Check the activity Check the slogan Check the output of the learners Checked the activity
J. Additional activities for application
or remediation
IV – REMARKS
V – 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 youmeet them, you can ask them relevant questions.
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?
Observed/Checked by: Name
& Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. GUANZON
GUANZON

School Tboli National High School Grade Level COOKERY

Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Daily Lesson Log Teaching Dates and JUNE 11-15,2018 2:30-3:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate kitchen
Competences/Objectives tools, equipment, and tools, equipment, and
(Write the LC code for paraphernalia paraphernalia
each) 1.1 identify types of tools,
equipment, and a. Identify the cleaning
paraphernalia HOLIDAY kitchen tools and Equipment HOLIDAY
 a. identify the types of (INDEPENDENCE DAY) used in cookery DOING RELATED Eid al-Fitr
tools, equipment and b. Demonstrate the proper WORKS
paraphernalia; way
b. describe the various of cleaning kitchen tools and
types of kitchen tools, equipment
equipment and paraphernalia; c. Value the importance of
and proper way of cleaning kitchen
c. appreciate the importance of tools and equipment to minimize
kitchen tools, equipment and accumulation of dust, dirt and to
paraphernalia prevent food contamination

II – CONTENT Types of kitchen tools, equipment Cleaning Kitchen tools and

and paraphernalia equipment used in cookery

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as
paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum
Technology and Livelihood Education Technology and Livelihood
Learning Module, Education Learning Module,
pgs. 1-8 pgs. 9-12
17. Teacher’s Guide
Pages
18. Learner’s Manual
Pages
19. Textbook Pages P49-58 P87-91
20. Additional Materials
from Learning
Resource (LR) Portal
 B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Ask the learners about the
presenting the new lesson previous topic
B. Establishing a purpose for the What are the kitchen tools that
lesson you use in your kitchen? 4 Pics 1 word

C. Presenting examples/ instances of The teacher will ask some

the new lesson Present a video clip volunteer to demonstrate the
“Tool Story” proper way of cleaning some
kitchen tools
D. Discussing new concepts and Discuss the different kitchen tools Discuss the proper way of cleaning
practicing new skills #1 and equipment the tools and equipment

E. Discussing new concepts and The teacher will discuss the uses Demonstrate the proper way of
practicing new skills #2 of tools and equipment cleaning kitchen tools
F. Developing mastery Ask for a volunteer to pick a tools or Return Demonstration: The
(Leads to Formative Assessment 3) equipment & describe appropriate teacher will ask the learners to
use of kitchen tools & equipment. demonstrate the proper way of
cleaning kitchen tools

Monday Tuesday Wednesday Thursday Friday

G. Finding practical applications of Directions: Read the given recipe Check this: Tell whether the
concepts and skills in daily living carefully & list down all the tools that following practices are applicable in
you need to prepare in order to finish cleaning and sanitizing kitchen tools
 the activity. and equipment.
“RELLENONG BANGUS”

H. Making generalizations and . What are the cutting, measuring, Why is it important to clean and,
abstractions about the lesson mixing, tools & equipment that can be sanitize kitchen tools and equipment
used in COOKERY? properly?
2. When are we going to use
these tools & equipment?
3. Why is it important to know
the proper use of tools & equipment?

I. Evaluating learning Evaluate groups on their time lines Check the output of the learners
J. Additional activities for application
or remediation
IV – REMARKS
V – 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 youmeet them, you can ask them relevant questions.
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?
Observed/Checked by: Name
& Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON
GUANZON GUANZON
 School Tboli National High School Grade Level COOKERY
Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Daily Lesson Log Teaching Dates and JUNE 11-15,2018 3:30-4:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
 C. Learning
Competences/Objectives
(Write the LC code for
each)

II – CONTENT

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References
21. Teacher’s Guide
Pages
22. Learner’s Manual
Pages
23. Textbook Pages P49-58 P87-91
24. Additional Materials
from Learning
Resource (LR) Portal
25.
B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from
formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or
presenting the new lesson
B. Establishing a purpose for the
lesson

C. Presenting examples/ instances of

the new lesson

D. Discussing new concepts and

practicing new skills #1

E. Discussing new concepts and

practicing new skills #2

F. Developing mastery
(Leads to Formative Assessment 3)

Monday Tuesday Wednesday Thursday Friday

G. Finding practical applications of
concepts and skills in daily living

H. Making generalizations and

abstractions about the lesson

I. Evaluating learning
J. Additional activities for application
or remediation
IV – REMARKS
V – 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 youmeet them, you can ask them relevant questions.
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?
Observed/Checked by: Name
& Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C.
GUANZON GUANZON