Gov.

Feliciano Leviste Memorial

School Grade Level Grade 9
DAILY LESSON LOG National High School
Learning
Teacher Ms. Ken Arriane A. Satira TLE (Cookery)
Area
Teaching
Dates and (2 hours) Quarter First
Time

DAY 1
I. OBJECTIVES
1. Content Standards Demonstrates an understanding of core concepts and principles in cookery.

2. Performance Standards Apply core competencies in cookery as prescribed in the TESDA Training Regulation.

1. explain concepts in cookery

3. 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
2. discuss the relevance of the course
3. explore career opportunities in cookery
- Concepts in cookery
- Relevance of the course
- Career opportunities
CG, LM, laptop, DLP
LM, CG in G10 Cookery, websites
page 17
pages 4-12

B. Other Learning Resources http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/basic_principles_of_cookery.html

https://www.youtube.com/results?search_query=career+opportunities+in+cookery
 http://www.jobmonkey.com/chefjobs/cooking-opportunities/http://www.jobmonkey.com/chefjobs/cooking-
opportunities/
https://www.google.com.ph/search?q=chef&site=webhp&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiJv6z-
2afTAhXLFpQKHQDrAQ8Q_AUIBigB&biw=1366&bih=662#tbm=isch&q=cookery&imgrc=_

IV. PROCEDURE INTEGRATIVE APPROACH – AICDR ACTIVITY

Ask the following questions:

- What can you see in the bowl?

A. Reviewing previous
lesson/presenting the new lesson

Let the students look at the pictures shown and analyze it.

Ask the following questions:

- What can you see in the pictures?
- How are you going to describe them?

“Talk and Construct”

B. Establishing a purpose for the
Group the students into four. Let each group construct an ideas about the concepts and relevance of the course cookery
lesson
based from what they have observed in the pictures shown and from their prior knowledge. Ask a representative from
each group to present their output.
 Present the different career opportunities in cookery.

C. Presenting examples/ instances

of the new lesson

Ask: Present these questions to the students: What are the different career opportunities in cookery?

Investigate: To answer the given questions, each group is given five minutes to think and analyze the pictures.

D. Discussing new concepts and Create: Each group will try to give the different career opportunities in cookery and differentiate them. They will also
practicing new skills # 1 try to give the task/job of each career based from their observations. Let them prepare visual aids about it.

Discuss: Representative from each group will present and discuss their output to the class.

Reflect: The groups of students will compare their output with each other and will be given a chance to give feedback
to each other’s work.

E. Discussing new concepts and

practicing new skills # 2

F. Developing mastery
“Fill Me In”
 Students will fill in the needed information using the diagram.

COOKERY

Career
Concepts Relevance
Opportunities

G. Finding practical applications of

concepts and skills in daily living If you will be given a chance to choose any business or career relevant to cookery, what will you choose and why?
“Complete Me”

Based on the discussion complete the statements below.

H. Making generalizations and
abstractions about the lesson
Cookery is divided into ____________________________. This course is important because

____________________. Someday, a cookery student can become _______________________________.

I. Evaluating learning
TRUE or FALSE.

1) Cookery is the art or activity of cooking food.

2) Cooking makes you self- sufficient.
3) Cooking involves the application of heat to foodstuff.
 4) Cookery is not only concerned with tenderizing of food but also in the creation and concentration of flavors.
5) The skill cookery involved the ability to control the amount of foodstuff.

J. Additional activities for

 Make a list of different career opportunities in the field of cookery within your locality.
application or remediation
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?