School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12

GRADE 12
Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG
Teaching Dates and Time Oct. 30, Nov. 1-3, 2017/ 8:20-10:20, 12:00-2:00 Quarter 2nd
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning HOLIDAY HOLIDAY 2nd Quarter Examination 2nd Quarter Examination
Competencies/Objectives
Write the LC code for each

II. CONTENT 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.

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Material pages

3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal

B. Other Learning Resources

IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the Lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and new skills # 1
E. Discussing new concepts
and practicing new skills #2
F. Developing mastery
(Leads to Formative
Assessment 3)
G. Finding practical
applications 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. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
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
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?

Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON
Noted by:

ANTONINA D. SANTOS
School Principal II
 School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12
GRADE 12 Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG Teaching Dates and Time Nov. 6-10, 2017/ 7:00-9:00, 9:20-11:20 Quarter FIRST
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES Identify and clean tools, utensils and equipment needed in egg preparation.
Identify egg components and its nutritive value
Prepare ingredients according to standard recipe
Explain the uses of eggs in culinary
Cook egg dishes with appropriate taste and seasoned in accordance with the prescribed standard.
A. Content Standards The learners demonstrate an understanding how to prepare desserts
B. Performance Standards The learners independently prepare desserts
C. Learning LESSON 1: Prepare Egg Dishes
Competencies/Objectives LO1. Perform mise en LO1. Perform mise en LO1. Perform mise en LO2. Prepare and Cook LO2. Prepare and Cook
Write the LC code for each place place place Egg Dishes Egg Dishes
1.1 Clean, sanitize, and 1.2 Clean, sanitize, and 1.3 identify and prepare 2.1 Identify market forms of 2.3 Cook egg dishes in
prepare tools, utensils prepare tools, utensils ingredients according to egg accordance with the
and equipment and equipment needed standard recipes 2.2 Explain the uses of eggs prescribed salad
needed in preparing in preparing egg dished TLE_HECK9-12ED-Ia-1 in culinary arts TLE_HECK9-12ED-Ib-2
egg dished 1.2 identify an egg’s
TLE_HECK9-12ED-Ia-1 components and its nutritive TLE_HECK9-12ED-Ib-2
value
TLE_HECK9-12ED-Ia-1
II. CONTENT 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.
 Tools, utensils and  Cleaning and sanitizing  Characteristics of  Market forms of egg  Varieties of egg dishes
equipment needed in tools and equipment quality fresh eggs  Uses of eggs in culinary  Various egg dishes
egg preparation  Nutritional value and  Ingredients for egg arts
components of eggs dishes
III. LEARNING RESOURCES
A. References TVL Home Eco. Cookery TVL Home Economics TVL Home Economics TVL Home Economics TVL Home Economics
Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2)
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the Lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and new skills # 1
www.google.com/ www.google.com/
www.youtube.com www.youtube.com
Teacher reviews the Teacher reviews the lesson
lesson from the previous from the previous lesson
lesson
The teacher will ask the The teacher will show a
students the question: picture of a cooking
“Can you give tools and laboratory that is organize
equipment you know that and clean. Then the teacher
are usually use in cooking will ask the students:
dishes?” “What can you say about the
picture?”
The teacher will do the The teacher will do the
following: following:
Discuss the following: Discuss the following:
 Tools, utensils and  Cleaning and sanitizing
equipment needed in tools and equipment
egg preparation  Nutritional value and
components of eggs
The students will do the The students will do the
following; following;
Discuss the following: Discuss the following:
 Tools, utensils and  Cleaning and sanitizing
39-68
www.google.com/ www.google.com/ www.google.com/
www.youtube.com www.youtube.com www.youtube.com
Teacher reviews the lesson Teacher reviews the lesson Teacher reviews the lesson
from the previous lesson from the previous lesson from the previous lesson
The teacher will show the The teacher show different The teacher will show a
picture of an egg then ask pictures of egg dishes, then video of preparing egg
the teacher will ask the the teacher the will ask the dishes, then the teacher will
students: “Do you like students, “What do you ask the students: “Can you
eggs?” think eggs are sometimes or name that dish?”
often use in culinary?”
The teacher will do the The teacher will do the The teacher will do the
following: following: following:
Discuss the following: Discuss the following: Discuss the following:
 Characteristics of  Market forms of egg  Varieties of egg dishes
quality fresh eggs  Uses of eggs in culinary  Various egg dishes
 Ingredients for egg arts
dishes
The students will do the The students will do the The students will do the
following; following; following;
Discuss the following: Discuss the following: Discuss the following:
 Characteristics of  Market forms of egg  Varieties of egg dishes

E. Discussing new concepts
and practicing new skills #2
F. Developing mastery (Leads
to Formative Assessment 3)
G. Finding practical
applications 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. REFLECTION
A. No. Of learners who
equipment needed in tools and equipment
egg preparation  Nutritional value and
components of eggs
Teacher will show pictures Students will answer the
and students will answer question:
the question: “What are the procedures in
“How to use this tools, cleaning and sanitizing tools
utensils or equipment?” and equipment?”
“What are the different
nutrients that we can get
from eating egg.”
Students will do the Students will do the
activity A Yes/No Cards of performance activity 1 B, of
the module p.43 the module p. 43.
The students answer the The students answer the
question; question;
“Why is it important to “Why is it important to know
know the different tools, the the proper way of
utensils and equipment cleaning and sanitizing tools
used in and equipment. ”
Oral Recitation Short Quiz
Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
quality fresh eggs
 Ingredients for egg
dishes
Students will answer the
question:
“How do you know if the egg
is fresh or not?”
Students will do the
enhancement activity A
Minute it to Write it of the
module p. 49
The students answer the
question;
“Why is it important to know
the different
Oral Recitation
 Uses of eggs in culinary
arts
Students will answer the
question:
“What are the different
markets forms of egg?”
“What are the different uses
of eggs in culinary?”
Students will
The students answer the
question;
“Why is it important to know
the proper way of
Oral Recitation
 Various egg dishes
Students will answer the
question:
“Can you explain one egg
dish?”
Practicum: Students will
prepare one egg dish.
They will be graded by using
rubrics.
The students answer the
question;
“Why is it important to know
the proper way of
Practicum
 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
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?

Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II

GRADE 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write the LC code for each
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level
Teacher Marymell P. Austria Learning Area
Teaching Dates and Time Nov. 13-17, 2017/ 7:00-9:00, 9:20-11:20 Quarter
Session 1 Session 2 Session 3 Session 4
Present egg dishes
The learners demonstrate an understanding how to prepare desserts
The learners independently prepare desserts
LESSON 1: Prepare Egg Dishes
LO3. Present Egg Dishes
3.1 Select suitable plates
according to standards
TLE_HECK9-12ED-Ie-3
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.
 Factors for
consideration in
presenting egg dishes
(plating, garnishing and
side dishes)
TVL Home Economics
Cookery Manual (Module 2)
12
Cookery NC II
FIRST
LO3. Present Egg Dishes
3.2 Present egg dishes
hygienically and attractively
using suitable garnishing and
side dishes sequentially
within the required time
frame
TLE_HECK9-12ED-Ie-3
 Occupational Health
and Safety
TVL Home Economics
Cookery Manual (Module 2)

3. Textbook pages 69-75

4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the Lesson
C. Presenting examples/
instances of the new lesson
D. Discussing new concepts
and new skills # 1
E. Discussing new concepts
and practicing new skills #2
www.google.com/
www.youtube.com
Teacher reviews the lesson
from the previous lesson
The teacher will show a
picture of a plated egg dish,
then the teacher will ask the
students: “What can you say
about the picture?”
The teacher will do the
following:
Discuss the following:
 Factors for
consideration in
presenting egg dishes
(plating, garnishing and
side dishes)
The students will do the
following;
Discuss the following:
 Factors for
consideration in
presenting egg dishes
(plating, garnishing and
side dishes)
www.google.com/
www.youtube.com
Teacher reviews the lesson
from the previous lesson
The teacher will as the
students:
“What do we mean by
OHS?”
The teacher will do the
following:
Discuss the following:
 Occupational Health
and Safety
The students will do the
following;
Discuss the following:
 Occupational Health
and Safety
F. Developing mastery (Leads
to Formative Assessment 3)
G. Finding practical
applications 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. REFLECTION
A. No. Of learners who earned
80% on the formative
assessment
B. No. Of learners who require
additional activities for
Students will answer the
questions:
“How to present a food like
a chef?”
“What are the different
techniques in presenting egg
dishes attractively?”
Practicum: Students will
prepare and present in an
artistic way one egg dish.
Their performance will be
evaluated using rubrics.
The students answer the
question;
“Why is it important to know
the different techniques and
ways in presenting egg dish
attractively?”
Practicum
Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
Students will answer the
questions:
“What are the different good
occupational healthy and
safety?”
Continuation of Practicum:
Students will prepare and
present in an artistic way
one egg dish. Their
performance will be
evaluated using rubrics.
The students answer the
question;
“Why is it important to know
the good occupational
healthy and safety?”
Practicum
 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?

Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II

School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12

 GRADE 12 Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG Teaching Dates and Time Nov. 20-24, 2017/ 7:00-9:00, 9:20-11:20 Quarter FIRST
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare desserts
B. Performance Standards The learners independently prepare desserts
C. Learning LESSON 1: Prepare Egg Dishes/ Lesson 2: Prepare Cereals and Starch Dishes
Competencies/Objectives LO4. Evaluate the finish LO4. Evaluate the finish LO1. Perform mise en place LO2. Prepare Starch and LO2. Prepare Starch and
Write the LC code for each product product 1.1 Prepare tools, utensils Cereals Dishes Cereals Dishes
4.1 Rate the finish 4.1 Rate the finish products and equipment and 2.1 Cook various types of 2.1 Cook various types of
products using rubrics using rubrics ingredients based on starch and cereals dishes starch and cereals dishes
prescribed standards 2.2 Prepare sauces and 2.2 Prepare sauces and
TLE_HECK9-12ED-Ie-4 TLE_HECK9-12ED-Ie-4 1.2 Determine the sources accompaniments of selected accompaniments of selected
and kinds of starch and starch and cereals products starch and cereals products
cereals 2.3 Follow safety and 2.3 Follow safety and
1.3 Identify the ingredients hygienic practices while hygienic practices while
in the preparation of various working in the kitchen working in the kitchen
types of cereals and starch
dishes TLE_HECK9-12ED-Ig-6 TLE_HECK9-12ED-Ig-6
TLE_HECK9-12ED-If-5
II. CONTENT 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.
 Evaluation of the  Evaluation of the  Tools, utensils and  Methods of cooking  Methods of cooking
finished products finished products using equipment needed cereals and starch cereals and starch
using rubrics rubrics  Quality of starch and dishes dishes
cereals dishes  Preparation of sauces  Preparation of sauces
 Nutritional Value and
and accompaniments and accompaniments
components of cereals
and starch for starch and cereals for starch and cereals
 Food sources and kinds dishes dishes
of starch and cereals  Safety and hygienic  Safety and hygienic

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the Lesson
C. Presenting examples/
instances of the new lesson
 Ingredients for starch practices in the kitchen practices in the kitchen
and cereals dishes
TVL Home Economics TVL Home Economics TVL Home Economics TVL Home Economics TVL Home Economics
Cookery Manual (Module Cookery Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2)
2)
77-97
www.google.com/ www.google.com/ www.google.com/ www.google.com/ www.google.com/
www.youtube.com www.youtube.com www.youtube.com www.youtube.com www.youtube.com
Teacher reviews the Teacher reviews the lesson Teacher reviews the lesson Teacher reviews the lesson Teacher reviews the lesson
lesson from the previous from the previous lesson from the previous lesson from the previous lesson from the previous lesson
lesson
The teacher will show The teacher will show The teacher will ask the The teacher will ask the The teacher will show video
picture of an egg dish picture of an egg dish students: “Can you give students: “Do you know of preparing different sauces
prepared and presented prepared and presented tools and equipment you what is cereal and starch?” for cereal and starch.
artistically. artistically. know that are usually use in
cooking dishes?”
The teacher will do the The teacher will do the The teacher will do the The teacher will do the The teacher will do the
following: following: following: following: following:
Discuss how students Discuss how students Discuss the following: Discuss the following: Discuss the following:
finished product will be finished product will be  Tools, utensils and  Methods of cooking  Methods of cooking
evaluated. evaluated. equipment needed cereals and starch cereals and starch
 Quality of starch and dishes dishes
cereals dishes  Preparation of sauces  Preparation of sauces
 Nutritional Value and

D. Discussing new concepts
and new skills # 1
E. Discussing new concepts
and practicing new skills #2
F. Developing mastery (Leads
to Formative Assessment 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations
and abstractions about the
lesson
The students will do the
following;
 Prepare and cook
French omelet using
the given recipe.
Students will explain the
procedures on how they
prepared their omelet.
Practicum: Students will
prepare French omelet
and present it artistically
The students answer the
question;
“Why is it important to
know the proper
procedures in preparing
The students will do the
following;
 Prepare and cook
French omelet using the
given recipe.
Students will explain the
procedures on how they
prepared their omelet.
Practicum: Students will
prepare French omelet and
present it artistically
The students answer the
question;
“Why is it important to know
the the proper procedures in
preparing dish?”
components of cereals
and starch
 Food sources and kinds
of starch and cereals
 Ingredients for starch
and cereals dishes
The students will do the
following;
Discuss the following:
 Tools, utensils and
equipment needed
 Quality of starch and
cereals dishes
 Nutritional Value and
components of cereals
and starch
 Food sources and kinds
of starch and cereals
 Ingredients for starch
and cereals dishes
Students will answer the
activities of the module p.89
Students will answer the
activities of the module p.89
The students answer the
question;
“Why is it important to know
the correct use or functions
of tools and equipment?”
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
The students will do the
following;
Discuss the following:
 Methods of cooking
cereals and starch
dishes
 Preparation of sauces
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
Students will do the activity
in the module p.95
Students will do the activity
in the module p.95
The students answer the
question;
“Why is it important to
practice safety and hygienic
practices in the kitchen?”
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
The students will do the
following;
Discuss the following:
 Methods of cooking
cereals and starch
dishes
 Preparation of sauces
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
Students will do the activity
in the module p.95
Students will do the activity
in the module p.95
The students answer the
question;
“Why is it important to
safety and hygienic practices
in the kitchen?”
 dish?”
I. Evaluating learning Practicum Practicum Quiz Quiz Practicum
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
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
strategies worked well? Why
did these work?
F. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II

School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12

 GRADE 12 Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG Teaching Dates and Time Nov. 27-Dec 1, 2017/ 7:00-9:00, 9:20-11:20 Quarter FIRST
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare desserts
B. Performance Standards The learners independently prepare desserts
C. Learning Lesson 2: Prepare Cereals and Starch Dishes
Competencies/Objectives LO2. Prepare Starch and LO3. Present Starch and LO3. Present Starch and LO4. Storing Starch and
Write the LC code for each Cereals Dishes Cereal Dishes Cereal Dishes Cereals Dishes
2.1 Cook various types of 3.1 Present starch dishes 3.1 Present starch dishes 4.1 Store starch and cereal
starch and cereals dishes with suitable plating and with suitable plating and at appropriate temperature
2.2 Prepare sauces and garnishing according to garnishing according to 4.2 Maintain optimum
accompaniments of selected standards standards freshness and quality of
starch and cereals products starch and cereals dishes
TLE_HECK9-12ED-Ij-7 TLE_HECK9-12ED-Ij-7
2.3 Follow safety and according to standards
hygienic practices while 4.3 Store starch and cereals
working in the kitchen according to standard
operating procedures
TLE_HECK9-12ED-Ig-6 TLE_HECK9-12ED-Ij-8
II. CONTENT 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.
 Methods of cooking  Factors to consider  Factors to consider in  Techniques for storing
cereals and starch in presenting starch and presenting starch and starch and cereal dishes
dishes cereal dishes (plating, cereal dishes (plating, HOLIDAY  FIFO
 Preparation of sauces garnishing, sauces and garnishing, sauces and
accompaniments) accompaniments)
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
III. LEARNING RESOURCES
A. References TVL Home Economics TVL Home Economics TVL Home Economics TVL Home Economics
Cookery Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2) Cookery Manual (Module 2)
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages 99-108
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning www.google.com/ www.google.com/ www.google.com/ www.google.com/
Resources www.youtube.com www.youtube.com www.youtube.com www.youtube.com
IV. PROCEDURES
A. Reviewing previous Teacher reviews the lesson Teacher reviews the lesson Teacher reviews the lesson Teacher reviews the lesson
lesson or presenting the from the previous lesson from the previous lesson from the previous lesson from the previous lesson
new lesson
B. Establishing a purpose The teacher will show video The teacher will show The teacher will show The teacher will
for the Lesson of preparing different sauces pictures of plated pasta. pictures of plated pasta.
for cereal and starch.
C. Presenting examples/ The teacher will do the The teacher will do the The teacher will do the The teacher will do the
instances of the new following: following: following: following:
lesson Discuss the following: Discuss the following: Discuss the following: Discuss the following:
 Methods of cooking  Factors to consider in  Factors to consider in  Techniques for storing
cereals and starch presenting starch and presenting starch and starch and cereal dishes
dishes cereal dishes (plating, cereal dishes (plating,  FIFO
 Preparation of sauces garnishing, sauces and garnishing, sauces and
accompaniments) accompaniments)
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
D. Discussing new The students will do the The students will do the The students will do the The students will do the
concepts and new skills #
1 Discuss the following:
E. Discussing new
concepts and practicing
new skills #2
F. Developing mastery
(Leads to Formative
Assessment 3)
G. Finding practical
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning
J. Additional activities for
following;
 Methods of cooking
cereals and starch
dishes
 Preparation of sauces
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
Students will do the activity
in the module p.95
Students will do the activity
in the module p.95
The students answer the
question;
“Why is it important to
safety and hygienic practices
in the kitchen?”
Practicum
following;
Discuss the following:
 Factors to consider in
presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
Students will answer the
question:
“What are the factors to
consider in presenting starch
and cereal dishes?”
Students will do the activity
in the module p.98.
The students answer the
question;
“Why is it important to know
the factors or techniques in
preparing and presenting
starch and cereal dishes ”
Practicum (students will be
evaluated using rubrics)
following;
Discuss the following:
 Factors to consider in
presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
Students will answer the
question:
“What are the factors to
consider in presenting starch
and cereal dishes?”
Students will the activity in
the module p.98.
The students answer the
question;
“Why is it important to know
the factors or techniques in
preparing and presenting
starch and cereal dishes ”
Practicum (students will be
evaluated using rubrics)
following;
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
Students will answer the
question:
“How to store pasta
noodles?”
Students will the activity in
the module p. 108
The students answer the
question;
“Why is it important to know
proper storage of pasta?”
Practicum (students will be
evaluated using rubrics)
 application or
remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
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
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?

Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ
Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II

School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12

GRADE 12 Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG Teaching Dates and Time Dec 4-8, 2017/ 7:00-9:00, 9:20-11:20 Quarter FIRST
 Session 1
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare desserts
B. Performance Standards The learners independently prepare desserts
C. Learning
Competencies/Objectives LO3. Present Starch and
Write the LC code for each Cereal Dishes
3.1 Present starch dishes
with suitable plating and
garnishing according to
standards
TLE_HECK9-12ED-Ij-7
II. CONTENT 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.
 Factors to consider in
presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
III. LEARNING RESOURCES
A. References TVL Home Economics
Cookery Manual (Module 2)
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages
4. Additional Materials
Session 2
Lesson 2: Prepare Cereals and Starch Dishes
LO3. Present Starch and
Cereal Dishes
3.1 Present starch dishes
with suitable plating and
garnishing according to
standards
TLE_HECK9-12ED-Ij-7
 Factors to consider
in presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
TVL Home Economics
Cookery Manual (Module 2)
Session 3
LO4. Storing Starch and
Cereals Dishes
4.1 Store starch and cereal
at appropriate temperature
4.2 Maintain optimum
freshness and quality of
starch and cereals dishes
according to standards
4.3 Store starch and cereals
according to standard
operating procedures
TLE_HECK9-12ED-Ij-8
 Techniques for storing
starch and cereal dishes
 FIFO
TVL Home Economics
Cookery Manual (Module 2)
99-108
Session 4
LO4. Storing Starch and
Cereals Dishes
4.1 Store starch and cereal
at appropriate temperature
4.2 Maintain optimum
freshness and quality of
starch and cereals dishes
according to standards
4.3 Store starch and cereals
according to standard
operating procedures
TLE_HECK9-12ED-Ij-8
 Techniques for storing
starch and cereal dishes
 FIFO
TVL Home Economics
Cookery Manual (Module 2)
LO4. Storing Starch and
Cereals Dishes
4.1 Store starch and cereal
at appropriate temperature
4.2 Maintain optimum
freshness and quality of
starch and cereals dishes
according to standards
4.3 Store starch and cereals
according to standard
operating procedures
TLE_HECK9-12ED-Ij-8
 Techniques for storing
starch and cereal dishes
 FIFO
TVL Home Economics
Cookery Manual (Module 2)
from Learning Resource
(LR) portal
B. Other Learning www.google.com/
Resources www.youtube.com
IV. PROCEDURES
A. Reviewing previous Teacher reviews the lesson
lesson or presenting the from the previous lesson
new lesson
B. Establishing a purpose The teacher will show show
for the Lesson pictures of plated pasta.
C. Presenting examples/ The teacher will do the
instances of the new following:
lesson Discuss the following:
 Factors to consider in
presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
D. Discussing new The students will do the
concepts and new skills # following;
1 Discuss the following:
 Methods of cooking
cereals and starch
dishes
 Preparation of sauces
and accompaniments
for starch and cereals
dishes
 Safety and hygienic
practices in the kitchen
E. Discussing new
concepts and practicing
www.google.com/
www.youtube.com
Teacher reviews the lesson
from the previous lesson
The teacher will show
pictures of plated pasta.
The teacher will do the
following:
Discuss the following:
 Factors to consider in
presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
The students will do the
following;
Discuss the following:
 Factors to consider in
presenting starch and
cereal dishes (plating,
garnishing, sauces and
accompaniments)
www.google.com/
www.youtube.com
Teacher reviews the lesson
from the previous lesson
The teacher will show video
of proper storage
The teacher will do the
following:
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
The students will do the
following;
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
www.google.com/
www.youtube.com
Teacher reviews the lesson
from the previous lesson
The teacher will show video
of proper storage
The teacher will do the
following:
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
The students will do the
following;
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
www.google.com/
www.youtube.com
Teacher reviews the lesson
from the previous lesson
The teacher will show video
of proper storage
The teacher will do the
following:
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
The students will do the
following;
Discuss the following:
 Techniques for storing
starch and cereal dishes
 FIFO
new skills #2
F. Developing mastery Students will answer the Students will answer the Students will answer the Students will answer the Students will answer the
(Leads to Formative question: question: question: question: question:
Assessment 3) “What are the factors to “What are the factors to “How to store pasta “How to store pasta “How to store pasta
consider in presenting starch consider in presenting starch noodles?” noodles?” noodles?”
and cereal dishes?” and cereal dishes?”
G. Finding practical Students will the activity in Students will do the activity Students will the activity in Students will the activity in Students will the activity in
applications of concepts the module p.98. in the module p.98. the module p.108. the module p.108. the module p.108.
and skills in daily living
H. Making generalizations The students answer the The students answer the The students answer the The students answer the The students answer the
and abstractions about question; question; question; question; question;
the lesson “Why is it important to know “Why is it important to know “Why is it important to know “Why is it important to know “Why is it important to know
the factors or techniques in the factors or techniques in proper storage of pasta?” proper storage of pasta?” proper storage of pasta?”
preparing and presenting preparing and presenting
starch and cereal dishes ” starch and cereal dishes ”
I. Evaluating learning Practicum (students will be Practicum (students will be Practicum (students will be Practicum (students will be Practicum (students will be
evaluated using rubrics) evaluated using rubrics) evaluated using rubrics) evaluated using rubrics) evaluated using rubrics)
J. Additional activities for
application or
remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
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
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?

Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II
School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12
GRADE 12 Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG Teaching Dates and Time Dec 11-15, 2017/ 7:00-9:00, 9:20-11:20 Quarter FIRST
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding how to prepare desserts
B. Performance Standards The learners independently prepare desserts
C. Learning Lesson 2: Prepare Cereals and Starch Dishes
Competencies/Objectives Prepare and Present Prepare and Present
Write the LC code for each Starch and Cereal Dishes Starch and Cereal Dishes
Present starch dishes with Present starch dishes with
suitable plating and suitable plating and
garnishing according to garnishing according to
standards standards

II. CONTENT 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.

Continuation of practicum Continuation of practicum REVIEW FOR 1ST QUARTER 1ST QUARTERLY 1ST QUARTERLY
EXAMINATION EXAMINATION EXAMINATION
III. LEARNING RESOURCES
A. References TVL Home Economics TVL Home Economics
Cookery Manual (Module 2) Cookery Manual (Module 2)
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning www.google.com/ www.google.com/
Resources www.youtube.com www.youtube.com
IV. PROCEDURES
A. Reviewing previous Teacher reviews the lesson Teacher reviews the lesson
lesson or presenting the from the previous lesson from the previous lesson
new lesson
B. Establishing a purpose The teacher will show show
for the Lesson pictures of plated pasta.
C. Presenting examples/ The teacher will do the
instances of the new following:
lesson Discuss the following:
 Procedures in preparing
and presenting different
varieties of pasta dish
D. Discussing new The students will do the
concepts and new skills # following;
1
 Demonstrate the proper
procedures in preparing
and presenting pasta
dish.
 Prepare and present
pasta dish
E. Discussing new
concepts and practicing
new skills #2
F. Developing mastery Students will answer the
(Leads to Formative question:
Assessment 3) “What are the factors to
consider in presenting pasta
dishes?”
G. Finding practical Students will prepare and
applications of concepts present one pasta dish.
and skills in daily living
H. Making generalizations The students answer the
and abstractions about question;
the lesson “Why is it important to know
the factors or techniques in
The teacher will show
pictures of plated pasta.
The teacher will do the
following:
Discuss the following:
 Procedures in preparing
and presenting different
varieties of pasta dish
The students will do the
following;
 Demonstrate the proper
procedures in preparing
and presenting pasta
dish.
 Prepare and present
pasta dish
Students will answer the
question:
“What are the factors to
consider in presenting pasta
dishes?”
Students will prepare and
present one pasta dish.
The students answer the
question;
“Why is it important to know
the factors or techniques in
 preparing and presenting preparing and presenting
pasta dishes ” pasta dishes ”
I. Evaluating learning Practicum (students will be Practicum (students will be
evaluated using rubrics) evaluated using rubrics)
J. Additional activities for
application or
remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
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
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II

School OBANDO SENIOR HIGH SCHOOL STAND ALONE Grade Level 12

GRADE 12 Teacher Marymell P. Austria Learning Area Cookery NC II
DAILY LESSON LOG Teaching Dates and Time Dec 18-22, 2017/ 7:00-9:00, 9:20-11:20 Quarter FIRST
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
Write the LC code for each

II. CONTENT 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.
Checking of Test papers and Student’s Christmas Party Gender and Development Gender and Development Gender and Development
Item Analysis Seminar Seminar Seminar
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose
for the Lesson
C. Presenting examples/
instances of the new
lesson
D. Discussing new
concepts and new skills #
1
E. Discussing new
concepts and practicing
new skills #2
F. Developing mastery
(Leads to Formative
Assessment 3)
G. Finding practical
applications 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. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. 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.
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
strategies worked well?
Why did these work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?

Prepared by: Checked by:

MARYMELL P. AUSTRIA JOSELYN G. DELA CRUZ

Teacher II – OSHS-SA T-III, OSHS-SA, FOCAL PERSON

Noted by:

ANTONINA D. SANTOS
School Principal II