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GRADE 11 School CAMAMAN-AN NATIONAL HIGH SCHOOL Grade Level 11

DAILY LESSON LOG Teacher Marry Jean C. Hechanova Learning COOKERY
Area
Teaching Dates and Jan. 15,2019 Quarter Second
Time

SESSION 1 SESSION 2 SESSION 3 SESSION 4

I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning
Competency/Objectives
Write the LC code for each.
II. CONTENT
At the end of the week, the students are expected to:
1. Identify tools utensils needed in preparing fish dishes
2. Prepare variety of fish dishes.
3. Present different fish dishes.
The learners demonstrate an understanding preparing and cooking cereals and starch dishes.
The learners independently prepare and cook cereals and starch dishes.
Cook fish and shelfish e
TLE_HECK9-12-PC-IIgi-16 d
Prepare and Cook Seafood Dishes

IV. LEARNING Cookery CBLM

RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials CBLM
from Learning
Resource
B. Other Learning Resource
V. PROCEDURES
A. Motivation / Review The teacher will give short review of the previous topic.

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  Parts of the fish
 Market form of fish
 Kinds of fish

B. Presenting . The teacher will show different fish dish using printed pictures.
examples/Instances Activity will be given to the learners, they will form a group compose of 5 members and they will
of the new lesson answer the following questions.
 Why do we give value and importance in cleanliness?
 Why do we need to follow the correct procedures in cleaning and slicing fish and other
raw ingredients?
 What is the importance of proper waste segregation?

C. Developing mastery Learners will be given 3 minutes to think of a fish recipe using the available ingredients that
(leads to Formative will be provided by their teacher.
Assessment)
D. Finding practical
applications of Learners will be given 30 minutes to cook and present their dishes in attractive way.
concepts and skills in  Selecting ingredients
daily living  Actual cutting of ingredients
 Actual cooking
 Plating
E. Making
generalizations and Teacher will ask the learners of the importance of choosing fresh and quality ingredients?
abstractions about the
lesson
F. Evaluating learning Students output will be rated using rubrics

G. Additional activities NONE

for application or
remediation

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 VI. REMARKS
VII. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
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?
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Prepared by: Noted by: Approved:

MARRY JEAN C. HECHANOVA Gaspar S. Cantere Jr. ROWENA G. CONCEPCION

TVL Teacher SHS Coordinator School Administrator

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