Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
DALANGUIRING INTEGRATED SCHOOL
S.Y. 2018 – 2019
__________________________________________________________________

Classroom Observation
Lesson Plan TLE 9

Teacher HILDA C. BAMBICO Subject TLE 9

Grades 1-12 Date March 1 , 2019 Grade & Section A
Daily Lesson Log Time 3:00 – 4:00 Grading Period Fourth

1. Identify the materials of kitchen tools and utensils

needed in preparing desserts.
I. OBJECTIVES 2. Value the uses and importance of the kitchen tools and
utensils.
3. Demonstrate the proper use of kitchen tools and
utensils.
The learners will be able to identify tools and utensils
A. Content Standards
needed in preparing desserts.
The learners independently identify tools and utensils
B. Performance Standards
needed in preparing desserts .
Tools ,and Utensils needed In preparing desserts (TLE Cookery9
C. Learning Competencies
PCM-IVb-g-31)
Tools and Utensils needed in preparing
II. CONTENT
desserts
III. LEARNING RESOURCES
A. References
1. Teacher's Guide pages 180-188
2. Learner's Material pages 190-195

3. Textbook's pages
4. Additional Materials from
https://www.youtube.com/watch?v=zWNiHOEi3x0
Learning Resource (LR) portal
Television, chalk and board, pictures, sample tools and
B. Other Learning Resources
utensils in preparing desserts.
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson. Students will give the brief history of Desserts.

Teacher will show pictures to the class and learners will give
their idea regarding the projected images.
B. Establishing a purpose for the lesson.
Picture analysis (What’s on your Mind!!!)

C. Presenting examples/ instances of the new lesson Students will watch a video of different tools and utensils in
preparing desserts.

D. Discussing new concepts and practicing new skills Teacher will discuss the different tools and utensils in
preparing desserts using PowerPoint slide presentation.

Students will identify the pictures of the different kitchen

E. Developing mastery (Leads to Formative Assessment 3)
F. Finding practical applications of concepts and skills in
daily living
G. Making generalizations and abstractions to the lesson
H. Evaluating learning
tools and utensils.
Students will answer the question, What do you think is the
reason of learning the different tools and utensils in
preparing desserts?
Students will make a summary by enumerating the
different tools and utensils in preparing desserts.
Students will form three (3) groups. Each group will pick
and tell and prepare a short skit demonstrate the proper
use of kitchen utensils for 3 minutes.
Group 1 -
Group 2 -
Group 3 -
 The students will identify the different materials of kitchen
I. Additional activities for application and remediation tools and utensils that commonly found in the kitchen
needed in preparing desserts.

V. REMARKS
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 have with other teachers?
To the supervisors/principal/head teacher ask the teacher for the color coding. Thank you.

Prepared by:

HILDA C. BAMBICO
TLE – 9 Teacher Checked by:
ROWENA O. ALMENDRALA, Ed. D.
Head Teacher – I

Noted by:
JOEGIE M. GALANO, Ph. D.
Principal II