K TO 12 School LUBIGAN SR HIGH SCHOOL Grade Level 9

DAILY Teacher NESTOR B. CORDERO JR. Learning Area Cookery

LESSON Teaching Dates and Time AUGUST 30 – SEPTEMBER 1, 2023 Quarter/Week No. 1 – Week 1
LOG MTWTH 3:15 PM – 4:15 PM

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

August 28, 2023 August 29, 2023 August 30, 2023 August 31, 2023 Sept.1, 2023
I. OBJECTIVES
A. Content
Standards The learners demonstrate an understanding the knowledge, skills and attitudes required in maintaining kitchen tools, equipment and work premises.

B. Performance
Standards The learners independently maintain clean kitchen tools, equipment and premises.

C. Learning
Competencies LO 1. Clean, sanitize and store kitchen tools and equipment
Objectives Write
the LC code for 1.1. recognize kitchen tools and 1.2 identify the chemicals to be
each equipment to be cleaned and utilized in cleaning and sanitizing
sanitized kitchen tools and equipment

At the end of the lesson, the

At the end of the lesson, the students are expected to:
students are expected to:
 Identify the types of
 Recognize the different chemicals used in cleaning
kitchen tools and and in sanitizing kitchen
equipment that are tools and equipment.
commonly found in the
kitchen.
1.1 Kitchen tools and equipment to Types of chemicals used in cleaning VALUES RECOVERY
HOLIDAY GENERAL ORIENTATION be cleaned, sanitized, and stored and sanitizing kitchen tools and PROGRAM
1.1. cutting tools and equipment equipment
1.2. measuring tools and
equipment
II. CONTENT 1.3. mixing tools and equipment
1.4. top-of-the-range equipment
baking tools
III. LEARNING RESOURCES
A. References
1 | P a g eGuide
1. Teacher’s TLE_HECK9- 12KP-Ia-1 TLE_HECK9- 12KP-Ia-1
pages
2. Learner’s CBLM II Food Trades. Module CBLM II Food Trades. Module I.
Materials pages I. Lesson I.
Lesson I.
3. Textbook pages Page 30 – 39 Page 41 - 42
4. Additional
Materials from
Learning Resource
(LR) portal

B. Other Learning
Resources
Internet/ Youtube. Internet/ Youtube.
GENERAL VALUES RECOVERY
HOLIDAY ORIENTATION PROGRAM
IV. PROCEDURES

A. Reviewing Scumbled cutouts on the different Showing pictures of different kinds of

previous lesson or tools and equipment will be given to chemicals to be utilized in cleaning
presenting the new the students. Students will then form it and sanitizing kitchen tools and
lesson and give its name. equipment

B. Establishing a Discussing the purpose and Discussing the purpose and

purpose for the importance of kitchen tools and importance of using
lesson equipment including kitchen premises. chemical to be utilized in cleaning
and s a n i t i z i n g kitchen
tools,
equipment including kitchen
premises.
C. Presenting Ask students on what tools and Showing video on how to use
examples/ equipment they have used at home different chemicals to be utilized in
instances of the kitchen when cooking. cleaning and sanitizing kitchen tools
new lesson and equipment.

D. Discussing new Showing pictures of different tools and Discussing the types of chemicals
concepts and equipment, students will give its name used in cleaning and sanitizing
practicing new and uses. kitchen tools and equipment
skills #1

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E. Discussing new Group the tools and equipment
concepts and according to its uses. Doing Activity Sheets: “Name Me”
practicing new
skills #2
F. Developing Activity sheets on identifying tools
mastery (Leads to and equipment and their uses.
Formative Assessment Students will discuss their
3) answer in Activity “Name Me”

G. Finding Citing examples of daily activities Identify chemicals to be used in

practical where tools and equipment are being different types of soil from a surface
applications of used. of kitchen tools, equipment and
concepts and premises VALUES RECOVERY
skills in daily living GENERAL PROGRAM
H. Making
HOLIDAY ORIENTATION Why is it important to identify the
generalizations Why is it important to recognize types of chemicals to be used in
and abstractions kitchen tools and equipment and their cleaning tools, equipment and kitchen
about the lesson uses? premises.

I. Evaluating Quiz on different types of

Quiz on recognizing kitchen tools
learning chemicals to be used in cleaning
and equipment found in the kitchen.
tools, equipment and kitchen
premises.
J. Additional
activities for
application or
remediation
V. REMARKS Lesson will be continued next
meeting due to time constraints.

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% on
the formative
assessment

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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 GENERAL VALUES RECOVERY
HOLIDAY ORIENTATION PROGRAM
worked well? Why
did this 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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