GRADE 1 to 12 School NORTHVILLE 15 INTEGRATED SCHOOL Grade Level 12

DAILY LESSON LOG Teacher MARJORIE C. BACHINI Learning Area COOKERY

Teaching Dates and Time SEPTEMBER 12 – 16, 2022 │ 1:00 PM – 6:00 PM Quarter FIRST

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support the
learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.
B. Performance Standard The learners independently prepares appetizers.
C. Learning Competency/Objectives 4.1 utilize quality trimmings 4.1 utilize quality trimmings 4.2 keep appetizers in appropriate 4.2 keep appetizers in appropriate 4.1 utilize quality trimmings
Write the LC code for each. TLE_HECK9- 12PA-Ij-6 TLE_HECK9- 12PA-Ij-6 conditions to maintain their conditions to maintain their 4.2 keep appetizers in appropriate
freshness, quality, and taste freshness, quality, and taste conditions to maintain their
TLE_HECK9- 12PA-Ij-6 TLE_HECK9- 12PA-Ij-6 freshness, quality, and taste
TLE_HECK9- 12PA-Ij-6

II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
PREPARE APPETIZERS
STORE APPETIZERS (TLE_HECK9- 12PA-Ij-6)
III. LEARNING RESOURCES Lists 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.
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages Self-Learning Module – Q1W9 Self-Learning Module – Q1W9 Self-Learning Module – Q1W9 Self-Learning Module – Q1W9
Cookery pages 1-15 (Division of Cookery pages 1-15 (Division of Cookery pages 1-15 (Division of Cookery pages 1-15 (Division of
Pasig City) Pasig City) Pasig City) Pasig City)

3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource ELAS, pictures, laptop, and TV ELAS, pictures, laptop, and TV ELAS, pictures, laptop, and TV ELAS, pictures, laptop, and TV Personal Protective Equipment
Tools and Utensils needed in
Storing Appetizers
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 Recap Recap Recap Recap Review of the previous lesson
presenting the new lesson Agree or Disagree Agree or Disagree What are the purposes of storing What are the purposes of storing Preparation for the performance
appetizers? appetizers? activity
B. Establishing a purpose for the Pre-assessment: Multiple Choice Pre-assessment: Multiple Choice Pre-assessment: Pre-assessment: Reminders for safety precautions
lesson What is the difference between What is the difference between and hygienic practices.
REFRIGERATING and CHILLING? REFRIGERATING and CHILLING?
C. Presenting examples/Instances of Sharing of thoughts and insights Sharing of thoughts and insights Sharing of thoughts and insights Sharing of thoughts and insights Discuss the steps to undertake in

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 the new lesson about the question. about the question. about the question. about the question. storing appetizers.

What is storing and why is it What is storing and why is it Do we have to observe proper Do we have to observe proper
important to store? important to store? sanitary practices in storing sanitary practices in storing
appetizers? appetizers?
D. Discussing new concepts and Discuss the day 1 in ELAS about Discuss the day 2 in ELAS about Discuss the day 3 in ELAS about Discuss the day 4 in ELAS about Instructions:
practicing new skills # 1 the purpose of storing and tools the purpose of storing and tools the storing techniques and sanitary the storing techniques and sanitary  PERFORM THE
and equipment used in storing and equipment used in storing practices in storing appetizers. practices in storing appetizers. STORING OF
appetizers. appetizers. APPETIZERS
 The class shall be
divided in five (5) groups.
 The teacher will let each
group to decide at least 2
appetizers to store for
their output for the
activity.
o Hot Appetizers
o Cold
Appetizers
 All group members are
required to cooperate
with their particular
group.
 Each group will be given
10 minutes to prepare
their personal protective
equipment and 60
minutes to perform the
task.

E. Discussing new concepts and Discuss the day 1 in ELAS about Discuss the day 2 in ELAS about Discuss the day 3 in ELAS about Discuss the day 4 in ELAS about Provision of rubrics to performance
practicing new skills # 2 the purpose of storing and tools the purpose of storing and tools the storing techniques and sanitary the storing techniques and sanitary task.
and equipment used in storing and equipment used in storing practices in storing appetizers. practices in storing appetizers.
appetizers. appetizers.

F. Developing mastery Activity 2: Classify and Store Activity 2: Classify and Store Activity 1: Sanitary Practices Activity 1: Sanitary Practices Performing the activity
(Leads to Formative Assessment 3) Crossword Puzzle Crossword Puzzle
G. Finding practical application of Activity 3: Modified True or False Activity 3: Modified True or False In your own point of view, what do In your own point of view, what do Performing the activity
concepts and skills in daily living you think is the importance of you think is the importance of
proper storing of appetizers? Why proper storing of appetizers? Why
is it necessary to observe the is it necessary to observe the
sanitary practices in storing sanitary practices in storing
appetizers? appetizers?
H. Making generalizations and WRAP UP: WRAP UP: WRAP UP: WRAP UP: WRAP UP:
abstractions about the lesson I believe that you have learned a I believe that you have learned a I believe that you have learned a I believe that you have learned a I believe that you have learned a

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 lot today. Write down some of your lot today. Write down some of your lot today. Write down some of your lot today. Write down some of your lot today. Write down some of your
thoughts about the lesson. thoughts about the lesson. thoughts about the lesson. thoughts about the lesson. thoughts about the lesson.

Answer: Answer: Answer: Answer: Answer:

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I. Evaluating learning Post Test: Multiple Choice Post Test: Multiple Choice Post Test: Multiple Choice Post Test: Multiple Choice Exit Ticket
J. Additional activities for application Research on the different Research for common appetizers What is the difference between Remind the students in bringing Take pictures on how students
or remediation techniques in storing appetizers. and how they are stored. refrigerating and chilling? what they need for their activity. store their appetizers.

V. REMARKS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

VI. REFLECTION
A. No. of learners who earned 80% in MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
the evaluation

B. No. of learners who require MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

additional activities for remediation
who scored below 80%

C. Did the remedial lessons work? No. MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
of learners who have caught up
with the lesson

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 D. No. of learners who continue to MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
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?

Prepared: Reviewed: Noted:

MARJORIE C. BACHINI MARVIN N. CATACUTAN GLENDA N. NAGUIT, PhD

SHST-I MT-I/Subject Group Head Assistant Senior High School Principal II

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