School EASTERN CABU NATIONAL HIGHSCHOOL Grade Level 11

DAILY LESSON Teacher Learning COOKERY NC II

MARIEL S.P REYES
LOG Area
Teaching Dates and Semester 2nd
January 13-17, 2020
Time

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES At the end of the lesson, students are expected to:
1. Answer the test questions correctly
2. Prepare the data needed for MPS
3. Prepare learners’ grades
A. Content Standard The learners demonstrate an understanding preparing and cooking cereals and starch dishes

B. Performance Standard The learners independently prepare and cook cereals and starch dishes

C. Learning TLE_HECK9-12CD-If-1
Competency/Objectives TLE_HECK9-12CD-If-2
TLE_HECK9-12CD-If-3
TLE_HECK9-12CD-If-4
TLE_HECK9-12CD-If-5
II. CONTENT 1. Tools, utensils, and equipment needed in egg preparation 6. Market forms of egg 11. Factors for consideration in
2. Cleaning and sanitizing tools and equipment 7. Uses of eggs in culinary arts presenting egg dishes
3. Nutritional value and components of eggs 8. Varieties of egg dishes 11.1 Plating
4. Characteristics of quality fresh eggs 9. Suggested projects: 11.2 Garnishing
5. Ingredients for egg dishes 10. Various egg dishes 11.3 Side dishes
12 OHs
13 Evaluation of the finished 1. Tools and equipment needed
product using rubrics 2. Quality of cereals and starch dishes
3. Nutritional value and components of cereals and starch
4. Food sources and kinds of starch and cereals
5. Ingredients for starch and cereal dishes

IV.LEARNING
RESOURCES
A. References Cookery module 2 of 2
1. Teacher’s Guide
pages
2. Learner’s Materials
pages

1
 3. Textbook pages
4. Additional Materials Learners’ Material/ PPT
from Learning
Resource (LR)portal
B. Other Learning Resource
V. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose
for the lesson

C. Presenting Checking and recording of scores,

Classes suspended due to Taal 3rd Quarter Examination
examples/Instances of Volcano Eruption
rd
3 Quarter Examination preparation of most learned least
the new lesson learned data.
D. Discussing new concepts
and practicing new skills

E. Developing mastery

F. Finding practical
application of concepts
and skills in daily living
G. Making generalizations
and abstractions about
the lesson

H. Evaluating learning

V. REMARKS

2
 Prepared by: Checked: Noted:

MARIEL S.P REYES ARTURO V. ZAFRA, PH.D IMELDA D. SISON

Teacher II OIC-SHS Principal I