Session 1 Session 2 Session 3 Sessioin 4 I. Objectives

School: NEUST Grade Level: Grade 11
Daily Lesson Log Teacher: MS. Kim Rodriguez Learning Area: Food and Beverages
Grade 11
Teaching Dates and Time: 1:00-5:00 Thu/Fri Quarter: SECOND QUARTER
SESSION 1 SESSION 2 SESSION 3 SESSIOIN 4

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 assessed using Formative Assessment strategies. Valuing objectives
I. 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.
The learner demonstrates
The learner demonstrates The learner demonstrates
understanding of the
understanding of the basic understanding of the basic
basic concepts, and The learner demonstrates understanding of the basic concepts,
a. Content Standards
underlying theories in
concepts, and underlying
and underlying theories in food and beverage services
concepts, and underlying
theories in food and beverage theories in food and
food and beverage
services beverage services
services
The learner independently The learner independently
demonstrate The learner independently demonstrate competencies
competencies in food and demonstrate competencies in in food and beverage
beverage services as food and beverage services as services as prescribed in
The learner independently demonstrate competencies in food
prescribed in the TESDA prescribed in the TESDA the TESDA Training
and beverage services as prescribed in the TESDA Training
Training Regulation. Training Regulation. Regulation.
b. Performance Regulation.
The learner demonstrates The learner demonstrates The learner demonstrates
Standards The learner demonstrates knowledge and skills in food and
knowledge and skills in knowledge and skills in food knowledge and skills in
beverage service related to its concepts, job opportunities,
food and beverage service and beverage service related to food and beverage service
future career preparation, and market demand
related to its concepts, its concepts, job opportunities, related to its concepts, job
job opportunities, future future career preparation, and opportunities, future career
career preparation, and market demand preparation, and market
market demand demand
at the end of the lesson at the end of the lesson
at the end of the lesson at the end of the lesson students are expected to;
students are expected to; students are expected to;
students are expected to; - Recognize food and beverage service opportunities for other
-Explain the core concepts -
- Understand the significance of related future careers
in food and Beverages
food and beverage service in - Compare one’s PECs with those of a practitioner/entrepreneur
services.
today’s market job demands
-Discuss the relevance of
c. Learning
- Explore on opportunities
Competencies / the course.
Objectives
Write the LC code for
each
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.
II. Content Core concepts in food and Relevance of the course Career opportunities
College for Research and Technology of Cabanatuan 1

Grade 11
beverage services
III. Learning List 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
Resources manipulative materials as well as paper based materials. Hands on learning promotes concept development.
A. References
1. Teacher’ Guide Pg. 6-8 Pg. 9-11 - Pg. 11-13
-
pages
2. Learner’s Material - Pg. 11-13

Pg. 9-11
pages Pg. 6-8
Pg. 9-11 - Pg. 11-13

3. Textbook pages Pg. 6-8
4. Additional Materials
from Learning -
Resource (LR)
- - -
portal
B. Other Learning
Resource - - -
(Web Site, Web Article, Etc.)
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,
IV. Procedures 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.
Duration (2 minutes) Duration (2 minutes) Duration (2 minutes) Duration (2 minutes)
- The teacher will - The teacher will start - The teacher will start the class with the short prayer, - The teacher will
start the class the class with the checking of the attendance and classroom start the class
with the short short prayer, management. with the short
A. Reviewing previous prayer, checking of the prayer, checking
lesson or presenting the
checking of the attendance and of the
new lesson
attendance and classroom attendance and
classroom management. classroom
management. management.

- The teacher will - The teacher will asks The teacher will asks question about their ideas about Different The teacher will asks
asks question question about their types of Bread question about their ideas
B. Establishing a purpose about their ideas what the - Characteristic of good quality yeast bread about the Definition in
for the lesson ideas in Food relevance of the Pastry Making
and beverage course is. Ingredients in Pastry
services. Making
Kinds of Pastries
C. Presenting Duration ( 2 minutes) Duration ( 2 minutes) Duration ( 2 minutes) Duration ( 2 minutes)
examples/instances of The teacher will present - The teacher will The teacher will present the lesson about the Different types of The teacher will present
the new lesson
Grade 11
the lesson about Core present the lesson Bread the lesson about Definition
concepts in food and about what the Characteristic of good quality yeast bread in Pastry Making
beverage services. relevance of the Ingredients in Pastry
course is. Making
Kinds of Pastries
The teacher used Inquiry- The teacher used Inquiry- The teacher used Inquiry-based method: He will divide the The teacher used Inquiry-
based method: He will based method: He will divide class into four groups and he will give a certain topic: The based method: He will
divide the class into four the class into four groups and Leader will plan, prepare and present. Parade of Guidelines and divide the class into four
groups and he will give a he will give a certain topic: principles in baking. The selected presenter will write one groups and he will give a
certain topic. : Each group Each group will give their own guideline or principle on a strip of cartolina. He/ she will then certain topic: Bring an
must present their idea opinion on what the relevance read this aloud in front of the class and explain what it is all actual or sample or a
D. Discussing new concepts
about the food and of the course is. about and why it is an important guideline or principle in picture of one type of
and practicing new skills
#1 beverage services. baking. pastry. The Group show to
the class and tell
something about it. Each
group must present actual
or sample or picture of
pastries and calls on
another group to do the
same.
E. Discussing new concepts - Every group will - Every group will - Every group will demonstrate their topic. - Every group will
and practicing new skills demonstrate demonstrate their - demonstrate
#2 their topic. topic. their topic.
- -
The teacher will discuss - The teacher will The teacher will discuss again what is intended on the The teacher will discuss
again what is intended on discuss again what is book/subject matter: Different types of Bread again what is intended on
F. Developing Mastery the book/subject matter: intended on the - Characteristic of good quality yeast bread the book/subject matter:
(Leads to Formative Assessment)
Core concepts in food and book/subject matter: Definition in Pastry Making
beverage services Relevance of the Ingredients in Pastry
course Making
Kinds of Pastries
- The teacher will - The teacher will ask - The teacher will ask some questions regarding to the - The teacher will
ask some some questions topic. To assure the learning to the students. ask some
questions regarding to the questions
G. Finding practical
applications of concepts regarding to the topic. To assure the regarding to the
and skills in daily living topic. To assure learning to the topic. To assure
the learning to students. the learning to
the students. the students.
H. Making presentations
and abstractions about - (The teacher - (The teacher already - (The teacher already discussed the topic.) - (The teacher
Grade 11
the lesson already discussed the topic.) already

discussed the discussed the
topic.) topic.)

Recalling of the topic from . Recalling of the topic from the Recalling of the topic from the start. The teacher will ask final Recalling of the topic from
the start. The teacher will start. The teacher will ask final question to the students, to assure the learning outcome is the start. The teacher will
ask final question to the question to the students, to being attained. ask final question to the
I. Evaluating learning
students, to assure the assure the learning outcome is students, to assure the
learning outcome is being being attained. learning outcome is being
attained. attained.
J. Additional activities for Search what is the Cite what is Career Research another types of Bread. Research different
application or importance of food and Opportunities. decoration about pastry
remediation Beverages Services?
The lesson was The lesson was successfully The lesson was successfully accomplished. The lesson was
V. Remarks successfully accomplished. successfully
accomplished. accomplished.
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
VI. Reflection Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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
Inquiry-based Method/ Inquiry-based Method/ Inquiry-based Method/
strategies worked well? Inquiry-based Method/ Cooperative Method
Cooperative Method Cooperative Method Cooperative Method
Why did these work?
F. Which innovation or
localized materials did I
use or discover which I - - - -
wish to share with other
teachers?

Session 1 Session 2 Session 3 Sessioin 4 I. Objectives

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Session 1 Session 2 Session 3 Sessioin 4 I. Objectives

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School: NEUST Grade Level: Grade 11

SESSION 1 SESSION 2 SESSION 3 SESSIOIN 4

College for Research and Technology of Cabanatuan 1

2. Learner’s Material - Pg. 11-13

Pg. 9-11 - Pg. 11-13

Duration (5 minutes) Duration (5 minutes) Duration (5 minutes) Duration (5 minutes)

the lesson already discussed the topic.) already

Duration (2 minutes) Duration (2 minutes) Duration (2 minutes) Duration (2 minutes)

College for Research and Technology of Cabanatuan 4

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