School
DAILY LESSON LOG Teacher
Teaching Dates and Time
I. OBJECTIVES
A .Content Standards
B. Performance Standards
C .Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A .References
1.Curriculum Guide & pages
2.Learner’s Materials pages
3.Textbook pages
4.Additional Materials from
Learning Resource (LR) Portal
B .Other Learning Resources
IV. PROCEDURES
A. Reviewing previous
lesson/presenting the new lesson
B. Establishing a purpose for the
Agoncillo National High School Grade Level Grade 9
Mrs. Rachel R. Azul Specialization Cookery
July 22-23, 2019 Quarter
Demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
Independently prepares appetizers
LO 3. Present a range of appetizers
TLE_HECK9PA-Ii-5
 Identify the accompaniments of appetizers
 Present appetizers attractively
Accompaniments of appetizers
Basic Principles of Platter Presentation
Designing the platter
p.9
Cookery G-9 p.92-93
Print materials, TV, Laptop, appetizers, materials, tools, utensils and equipment, PPE
“The Answer”
The teacher will give the answer and students will construct a question regarding the answer.
a. Balance
b. Portion size
c. Arrangement on the plate
Picture Parade
 Tell something about the following after analyzing the picture in the powerpoint.

lesson

C .Presenting examples/instances “Watch + Listen = Learn”

of the new lesson Let the students watch a video presentation showing the principles of platter presentation.
- What was the video all about?
- Based from what you have watched, what are the principles needed in plating presentation?

https://www.youtube.com/watch?v=QXAQ6LptHKI

D .Discussing new concepts and

+
practicing new skills#1
Watch and Learn!
The teacher present powerpoint about the basic principles of the platter presentation and design the platter.
Have a follow up discussion through powerpoint.
E .Discussing new concepts and
practicing new skills#2

F. Developing mastery
The chefs Moment
The students will arrange their prepared appetizers attractively following the fundamentals of plating, principles of
platter presentation and designing the platter.
G. Finding practical applications
of concepts and skills in daily
living What significant learning’s have you gained from your practicum?

H. Making generalizations and

abstractions about the lesson
Based on our discussion how the given fundamentals can effect in presenting a range of appetizers?
Give the fundamentals of plating.

The student performances and output will be rated according to rubrics.

Dimension PERFORMANCELEVEL
Excellent Very Satisfactory Satisfactory Needs No
(4 pts.) (3 pts.) (2 pts.) Improvement Attempt
(1 pt.) (0 pt.)
1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
I. Evaluating learning tools and equipment equipment equipment correctly equipment attempt
equipment correctly and correctly and and but less incorrectly and
confidently at all confidently most confidently less confidently
times of the times sometimes most of the time

2. Manifests very Manifests clear Manifests Manifests less

Application clear understanding of understanding of understanding of
of understanding of the step- by-step the step-by-step the step- by-step
procedures the step- by-step procedure procedure procedure seeking
procedure but sometimes seeks clarification most
clarification of the time
 Works Works Works Works No
independently independently independently with independently but attempt
with ease and with ease and ease and confidence with assistance
confidence at all confidence most sometimes from others most
times of the time of the time

3. Safety Observes safety Observes safety Observes safety Most of the time No
work habits precautions at all precautions most precautions not observing attempt
times of the time sometimes safety precautions

4.Completen Task is completed Task is Task is nearly Task is started but No

ess of Task following the completed completed following not completed attempt
procedures in the following the the procedures in the following the
activity procedures in the project plan procedures in the
improvement/inno project plan project plan
vations
5. Time Work completed Work completed Work completed Work completed No
management ahead of time within allotted ___(mins./hours/day ___(mins./hours/d attempt
time s) beyond ays) beyond
TOTAL POINTS

J. Additional activities for
application or remediation
Journal Activity
The students will accomplish this activity on their journal.
What did I learn today? How What difficulties did I What should I do to make my
was my performance? encounter during my performance better?
laboratory activity?

V. REMARKS
VI. 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?