School SAN JOSE NATIONAL HIGH SCHOOL Grade Level 9

Teacher EVITA Q. REGIS-SAYONG Learning Area Cookery

Daily Lesson Log Teaching Dates and Time 09:30 – 10:30
August 15 – 19, 2016 Franklin
MONDAY
I. OBJECTIVES
A. Content Standard The learner demonstrate an understanding
of: the core concepts and underlying
theories in cookery lessons.
B. Performance Standard The learner:
Independently demonstrate core
competencies in cookery.
C. Learning The students should be able to:
Competencies/Objectives
II. CONTENT Core concepts in Cookery.
10:30 – 11:30
Newton Quarter
TUESDAY WEDNESDAY
TLE_HEFB9-12BS-IIA-B-1 TLE_HEFB9-12BS-IIA-B-1
The learner demonstrate an understanding The learner demonstrate an understanding
of: the core concepts and underlying of: the core concepts and underlying
theories in cookery lessons. theories in cookery lessons.
The learner: The learner:
Independently demonstrate core Independently demonstrate core
competencies in cookery. competencies in cookery.
The students should be able to: The students should be able to:
1. Recall all the lesson discussed for the
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Core concepts in Cookery. Core concepts in Cookery.
First
THURSDAY FRIDAY
TLE_HEFB9-12BS-IIA-B-1
The learner demonstrate an understanding of: the core
concepts and underlying theories in cookery lessons.
The learner:
Independently demonstrate core competencies in cookery.
1st PERIODICAL EXAMINATION
1. The students should be able to follow
instruction/direction given for the examination.
Core concepts in Cookery.

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Page
2. Learner’s Materials Pages
3. Textbook Page
4. Additional Materials from Learning Resource
(LR) portal/ Other Learning Resources

IV. PROCEDURES
Prayer, checking of attendance and classroom appearance Prayer, checking of attendance and classroom appearance Prayer, checking of attendance and classroom appearance Prayer, checking of attendance and classroom appearance
A. Preliminary Activities
B. Activities 1. Draw by lots activity – The students 1. Draw by lots activity – The students
will formulate a question from the will formulate a question from the
assigned topic to them. assigned topic to them.
C. Analysis 1. What is the importance of proper
food storage?

D. Abstraction 1. What are the principles in storing

appetizer?

E. Application 1. Summative Test 1. Graded Recitation 1. Graded Recitation 1. Paper and Pencil Test
V. REMARKS

VI. REFLECTION
Signature/Date: