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GRADES 1 to 12 School: Bacungan National High School Grade Level:

DAILY LESSON LOG
Teacher: MC REGOR A. LUCHING Learning Area: TLE COOKERY
Teaching Dates and Time: Quarter: THIRD (3)

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Content Standards: The learner demonstrates an understanding of the operational concept and principles in:
Performance Standards:  Tasks to be undertaken  Appropriate hand tools  Malfunctioning tools in  Routine maintenance of
are properly identified. are checked for proper unplanned or unusual tools are undertaken
 Appropriate hand tools operation and safety. event are reported. according to standard
are identified.  Unsafe or faulty tools operational procedure,
 Hand tools are selected are identified. principles and
according to the task  All tools are marked for techniques.  Tools are
requirement. repair according to stored safely in
standard company appropriate locations in
procedures. accordance with
manufacturer‟s
specifications or standard
operating procedure.
Learning 1. Plan and prepare the 2. Prepare and use hand 3. Prepare report of 4. Maintain hand tools
Competencies/Objectives: task to be undertaken tools malfunctioning tools
Write the LC Code for each

II. CONTENT Use hand tool Use hand tool Use hand tool Use hand tool

III. LEARNING RESOURCES

References Automotive learning Automotive learning Automotive learning Automotive learning Automotive learning
module by Dir. IMELDA module by Dir. IMELDA module by Dir. IMELDA module by Dir. IMELDA module by Dir. IMELDA
B. TAGANAS, CG B. TAGANAS, CG B. TAGANAS, CG B. TAGANAS, CG B. TAGANAS, CG
downloaded from downloaded from downloaded from downloaded from downloaded from
deped.gov.ph deped.gov.ph deped.gov.ph deped.gov.ph deped.gov.ph
Teacher’s Guide Pages
Learner’s Materials Pages 10-12 10-12 10-12 10-12 10-12
Textbook Pages Not applicable Not applicable Not applicable Not applicable Not applicable
Additional Materials from Learning Yahoo.com/images
Resource (LR) portal
Other Learning Resources
MONDAY
IV. PROCEDURES
A. Reviewing Previous Lesson or “Picture Analysis”
Presenting the New Lesson Let the students give their
ideas about the two
pictures.
B. Establishing a Purpose for the Let the students guess
Lesson the title of the new lesson.
Present the objectives of
the lesson to the students.
C. Presenting Present tools and utensils
Examples/Instances of the situations to the students
Lesson and ask what appropriate
tool and equipment
should be used.
Teofilo and Ana were
asked by their teacher to
to get the tools ask and
what is the uses of the
tools and utensils
D. Discussing New Concepts Divide the class into five
and Practicing New Skills #1 groups through color
coding. Each group will be
given an envelope
containing pictures,
manila paper, glue and
Yahoo.com/images
TUESDAY
“Picture Analysis”
Let the students give their
ideas about the two
pictures.
Inform the students the
competency they should
achieve for an hour.
The teacher will give a
situation with an improper
use ingredient. Let the
students determine the
mistake done in the
situation and give the
correct ingredients
needed in preparing
sandwiches
(the same group)
Assign each group a task
identifying the ingredients
needed in preparing
sandwiches. The teacher
will provide the
Yahoo.com/images
WEDNESDAY
“Picture Analysis”
Let the students give their
ideas about the two
pictures.
The teacher will give the
students an activity.
Jumbled word in common
culinary industry terms
The teacher will ask
every group who can give
a culinary term used in
preparing sandwiches
The teacher will discuss
the lesson and show
picture of common
culinary terms examples
and each group will
identify the given pictures
Yahoo.com/images Yahoo.com/images
THURSDAY FRIDAY
“Picture Analysis” “Picture Analysis”
Let the students give their Let the students give their
ideas about the two ideas about the two
pictures. pictures.
Let the students’ share
their ideas on what are
the classification of
sandwiches
The teacher will give
examples of classification
of sandwiches
The teacher will discuss
the classification of
sandwiches
 strips of paper with written
names of different tools,
utensils
Task: The students will
paste the pictures in the
manila paper and the
strips of paper below each
picture to label/indicate
the names of the tools
and utensils and
equipment. The students
will then post their outputs
on the board using the
pushpins. Students will be
given 5 minutes to finish
the task.
E. Discussing New Concepts The teacher will discuss the
and Practicing New Skills different tools, utensils and
#2 equipment and their uses
F. Developing Mastery (the same group)
(Leads to Formative
Each group will be given a mini
Assessment 3)
white board and a white board
marker. The students will
identify the names of the tool
and equipment according to the
meaning/use given by the
teacher.
G. Finding Practical The students will share to the
Applications of Concepts class their personal experiences
and Skills in Daily Living in using the tools and
equipment in preparing
sandwiches
ingredients. Each group
will pick the ingredient
given in each list
Group 1: hamburger
ground patty with
vegetable
Group 2: cheese with one
or more varieties
Group 3: Chicken ,grilled,
fried breast or chicken
salad
Group 4: corned beef
with pickle and mustard
Group 5: ham with
cheese , fried egg
The teacher will discuss the
correct ingredients to be
used for each kind of
sandwiches
(the same group)
The group will perform a
role play on how they will
act as an-ingredients in
preparing sandwiches. Each
group will be given 5
minutes to present.
Why do we need to use the
appropriate ingredients?
using the newly learned
culinary terms.
Group 1. Club sandwich
picture
Group 2. Cold sandwich
picture
Group 3. Garnishes
picture
Group 4. Hot sandwich
picture
Group 5. Open sandwich
picture
The teacher will discuss the The teacher discuss the hot
common culinary industry and cold sandwiches and
terms components of sandwiches
. The teacher will give The teacher will give an
feedback to the students exercise to the students and
regarding their performance let the students identify the
during the activity. type of sandwiches. The
following exercise was
written in the manila paper.
Are the culinary terms the Why do we need to tackle
same with the ones you do the classification of
or apply in home? Explain in sandwiches ?
what way?
H. Making Generalizations and
Abstractions about the Lesson
I. Evaluating Learning
J. Additional Activities for
Application or Remediation
REMARKS
REFLECTION
No. of learners who earned 80% in
the evaluation
No. of learners who require
additional activities for remediation
Did the remedial lessons work? No.
of learners who have caught up with
the lesson
No. of learners who continue to
require remediation
Which of my teaching strategies
work well? Why did these work?
What is the importance of
learning the uses of the
different tools utensils and
equipment in preparing
sandwiches equipment, and
supplies/materials in our
daily living?
Identify the following tools
and equipment in preparing
sandwiches.
1.Used to cut cheese
(cheese knife)
2.Used to shred or grate
cheese.
3.Used to slice hard-boiled
egg evenly (egg slice)
4. It is used to store
ingredients that need to be
cooled (refrigerator)
5. Used to mix ingredients
(Wooden-spoon)
Research the other tools
and equipment used in
preparing sandwiches
Reflect on your teaching and assess yourself as a teacher. Think about your student’s 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.
What benefit can we get
from proper using of
ingredients needed in
preparing appetizer?
Show a picture and let the
students identify the
ingredients in preparing
sandwiches
1.egg
2.hamburger
3.bacon
4.cheese
5. corned beef
Why do we need to value
the importance of the
common culinary terms in
preparing sandwiches?
The teacher will announce
the result of their activity.
Give at least 3 culinary
terms in preparing
sandwiches
Why do we need to study
and discuss the
classification of
sandwiches?
The students will identify
whether the statement is
true or false.
1.Cold sandwich is a two
slice of bread with spread
applied with cold filling
2.Garnishes maybe
vegetable or fruits
3. Spread used to add
flavor, ,moisture, and
richness to sandwich
Research the most
expensive sandwich
What difficulties did I encounter
which my principal or supervisor can
help me solve?

What innovations or localized

materials did I used/discover which I
wish to share with other teachers?