REPUBLIC OF THE PHILIPPINES

Department of Education
Region XI
DIVISION OF DAVAO CITY

CATALUNAN PEQUEŇO NATIONAL HIGH SCHOOL

Km. 12 Catalunan Pequeño, Davao City

DAILY School CATALUNAN PEQUENO NATIONAL HIGH SCHOOL Grade Level G-10
LESSON Teacher JHON RELL L. BALILI Learning Area HOUSEHOLD SERVICES 10
LOG Teaching Week Week 10 August 6-10, 2018 Quarter 1ST

Time: 7:30pm-9:30pm MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

August 6-10, 2018
I. OBJECTIV At the end of the lesson, the learner is expected to:
ES 1. Demonstrate serving of quality cooked vegetable, poultry, and seafood dishes according to its recipe
AFTER THE 60 MIN. 2. Serve cooked meat dishes with different culinary methods
PERIOD THE 75% 3. Serve pasta grain and farinaceous dishes as per standard operating procedure
OF STUDENTS
WERE EXPECTED
TO;
A. Content Standards The concepts, principles, and techniques in preparing and cooking hot and cold and hot meals.
B. Performance Independently prepares and cooks quality hot and cold meals according to recipe.
Standards
C. Learning LO 2. Cook meals and dishes according to recipe
Competencies/ 2.1 explain different basic cooking techniques and their procedures
Objectives 2.2 identify some samples of food using basic cooking techniques and their procedures
II. CONTENT PREPARE HOT AND COLD MEALS/FOOD (HC)
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
Pages
 2. Learner’s Material LM Household Services 10
Pages Specialization Course in Grade 10
3. Textbook Pages pp.99 pp.
4. Additional www.tesda.gov.ph
Materials from www.youtube.com
Learning Resources
B. Other Learning
Resources

IV. PROCEDURES
A. Reviewing previous Discussion: Discussion:
lesson or presenting the Meat and Poultry Dishes Fish and Seafood Dishes
new lesson
B. Establishing a DEMONSTRATION DEMONSTRATION
purpose for the lesson Directions. Students that are grouped Directions. Students will be grouped accordingly to
together have to perform meat dishes as perform the following seafood recipes:
follows: Activity No. 1 Parmesan Crusted fish
Activity No. 1 Rib Eye Steak with Potatoes
Activity
C. Presenting examples/ DEMONSTRATION
instances of the new DEMONSTRATION Activity No. 2 Garlic butter shrimp Activity
lesson Activity No 2. Liempo Estofado
D. Discussing new DEMONSTRATION DEMONSTRATION
concepts and practicing No. 3 Crispy Oven Broiled Liempo
new skill #1 No. 3 Stir Fried Crabs with Ginger & Scallions
E. Discussing new Video presentation
concepts and practicing DEMONSTRATION
new skill #2 Activity No. 4 Chicken Enselada Casserole

F. Developing Mastery Video presentation Brainstorming

G. Finding practical Brainstorming Feed Backing

applications of concepts
& skills in daily living
H. Making Feed Backing Students will rate their self-using rating sheet.
generalizations &
abstractions about the
lesson
I. Evaluating Learning Students will rate their self-using Group Presentation
rating sheet.
J. Additional activities Assignment: Assignment;
for application or Fish and Seafood Dishes Compare your output to a famous restaurant in
remediation davao.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 75% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who scored
below 75%
C. Did the remedial
lesson work? No. of
learners who 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?
Prepared by: Checked by: Noted:

JHON RELL L. BALILI EILENE G. NIOG MARY JEAN A. ABADIA

Teacher Master Teacher 1 School Principal II