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DAILY LESSON PLAN (DLP)

COOKERY 10

SCHOOL TAMBANGAN NATIONAL HIGH GRADE/SECTI Grade 10

SCHOOL ON
TEACHER
MA. KATHLEEN E. JOGNO SUBJECT COOKERY 10

DATE SEPTEMBER 9, 2019 QUARTER SECOND

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking
A. Content Standards
vegetable dishes
The learners independently prepare and cook vegetable dishes
B. Performance Standards
C. Learning Competencies/ cook variety of vegetable dishes following appropriate cooking
Objectives methods to preserve optimum quality and nutrition
Write the LC code for each TLE_HECK912VD-IIb-c-10
 cook variety of vegetable dishes following appropriate cooking
methods to preserve optimum quality and nutrition
D. Specific Objectives
 Value the importance of knowing how to cook variety of
vegetable dishes
COOK VARIETY OF VEGETABLES
II. CONTENT
(PERFORMANCE TASK OF GROUP 1)

III. LEARNING
RESOURCES
A. References
There is no Teachers Guide used.
1. Teacher’s Guide Pages

2. Learner’s Material Pages

There is no Textbook Used in the discussions
3. Textbook Pages
4. Additional Materials from There is no additional Materials from Learning Resource used
Learning Resources
IV. PROCEDURES

A. Reviewing previous
Guide Question/s:
lesson or presenting the
1.
new lesson

B. Establishing a purpose for

Video Presentation of Cooking Vegetables
the lesson

C. Presenting examples/
instances of the new
lesson
D. Discussing new concepts
and practicing new skills
#1
E. Discussing new concepts
and practicing new skills
#2
F. Developing mastery
(leads to Formative
Assessment 3)
G. Finding practical
application of concepts
and skills in daily living
H. Making generalizations
and abstractions about the
lesson
I. Evaluating learning
J. Additional activities for
application or
remediation
V. REMARKS
VI. VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment.
At the end of the lesson, the students should be able to cook variety of
vegetable dishes and the value of knowing it.
Processing question/s:
1. What do you see on the video presentation?
2. What is the chef cooking?
3. What does the video presentation imply?
The assigned group to cook variety of vegetable dishes will discuss the
following:
 Ingredients and procedure of the vegetable dishes
 Cooking method to be utilized
 Preparations before the performance task
The teacher will present the grading rubrics
The group 1 will cook variety of vegetable dishes.
As for the remaining groups, they will write down their observation
about the good/bad practices of the performing group on a one whole
sheet of paper.
 Presenting of outputs
The student will present their output to the teacher, then discuss its
nutritional value
(The teacher will grade student’s output and give feedbacks and
suggestions for student’s better output)
My Vegie Why’s
Guide question/s:
1. Why is it important to know how to cook variety of vegetable
dishes?
Exit Slips
The students will share their thoughts on the following:
3 – things I’ve learned today
2 – things I found interesting
1 – question I still have
Rate and Evaluate students output using the rubrics.
Study the next lesson
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
share with other teachers?