Grades 1 – 12 School
TOMAS NATIONAL HIGH SCHOOL
DAILY LESSON
LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Learning Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning
Resources/Materials
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
(ELICIT)
B. Establishing a purpose for the
lesson (ENGAGE)
C. Presenting examples/instances of
the new lesson (ENGAGE)
D. Discussing new concepts and
practicing new skills # 1
(EXPLORE)
E. Discussing new concepts and
practicing new skills # 2
(EXPLORE)
F. Developing mastery
(Leads to Formative Assessment)
(EXPLAIN)
STO.
Grade Level GRADE 7
Teacher CRETCHEL N. GARNACE Learning Area TLE
Teaching Dates and Time AUG. 29-SEPT 2, 2022 (ACACIA: 11:00-12:00 Quarter FIRST
NARRA: 1:30-2:30)
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
The learners demonstrate an understanding of the use and maintenance of equipment in cookery
The learners shall be able to independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures.
LO 1. Utilize appropriate kitchen tools, equipment, and paraphernalia
1. Explain the basic concepts of 1.1 identify types of tools, equipment, 1.2 classify the types of appropriate 1.3 describe the various types of
cookery. and paraphernalia cleaning tools and equipment based kitchen tools, equipment, and
2. Discuss the relevance of the course on their uses paraphernalia
13
pp. 3-5 pp. 7-12 pp. 12-13 pp. 13
www.youtube.com/watch?v=-
uKloH79fg8
Review the topics about cooking in the Review about the career Review of the uses of tools and Review of tool classification
elementary. opportunities for a cook. equipment. Short Kahoot quiz.
Video presentation Parade of Pictures: PPP Four pictures-1 word Scrambled words about materials
(Picture analysis) used in making kitchen tools.
Activity: Video Analysis Which of the following tools are used How are the pictures of kitchen What are these words for? Can you
Identify career opportunities shown in by a Chef? grouped in the games? find them in your kitchens?
the video
Why do you think TLE is added in the Tools and equipment in the Kitchen Can you group the other tools and Discussion: Types of materials of
DepEd BEC curriculum? Group Activity: List kitchen tools and equipment based on how they are kitchen tools and equipment.
equipment. As many as you can. used?
What are the materials usually used .
in making kitchen tools and
equipment.
What entrepreneurial activities do you Pick and tell activity: Pick and tell its Game: Classify me Chart activity: List down a tool and
know and capable of doing which is name and use. tell a material that can be used in
related to cookery? making the tool
G. Finding practical application of Given the opportunity to own a As a chef, why do we need to know Game: Pick and Tell: Pick a tool and Why do we need to know what
concepts and skills in daily living business, which do you prefer? Why? the different kitchen tools and tell its name and classification material is used in a certain tool?
(ELABORATE) equipment? according to use.
H. Making generalizations and Recapitulation of the lesson Recapitulation of the lesson Recapitulation of the lesson Recapitulation of the lesson
abstractions about the lesson
(ELABORATE)
I. Evaluating learning(EVALUATE) Teacher made test Matching Type (Pictures names and Activity Pen and paper test: true or false
uses) Group me: group the given tools
according to its use.
J. Additional activities for application
or remediation
(EXTEND)
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80 % on this
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 the
lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these worked?
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?

Prepared by: Checked by: Noted by:

CRETCHEL N. GARNACE FIDEL T. WIGAN JR. ALEJANDRO F. HABOC JR., EdD
TEACHER I HEAD TEACHER III SCHOOL PRINCIPAL III

Grades 1 – 12 School STO. TOMAS NATIONAL HIGH SCHOOL Grade Level GRADE 9
 DAILY LESSON Teacher CRETCHEL N. GARNACE Learning Area TLE
LOG Teaching Dates and Time AUG. 29-SEPT 2, 2022 / 8:30-9:30 Quarter FIRST

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an understanding of basic concepts and theories in cookery.
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises
The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation.
The learners independently maintain clean kitchen tools, equipment, and premises
A. Introduction to Cookery
B. Clean, sanitize, and store kitchen tools and equipment

D. Learning Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning
Resources/Materials
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
(ELICIT)
B. Establishing a purpose for the
lesson (ENGAGE)
C. Presenting examples/instances of
the new lesson (ENGAGE)
D. Discussing new concepts and
practicing new skills # 1
(EXPLORE)
1. explain basic concepts in cookery
pp. 3-5
Curriculum Guide: Page 1
https://www.academia21.com/blog/
2019/09/03/home-cook-to-chef-
commercial-cookery-courses/
Why is TLE added as subject in BEC?
What is TLE?
Do you help your mother cook at
home?
What is cookery?
1. discuss the relevance of the course 1. Recall the different kitchen tools, 3. Identify the proper cleaning procedure
2. explore opportunities for cookery as a equipment, and paraphernalia. in each tool or equipment
career. 2. Identify the cleaning materials used in
maintaining kitchen tools and equipment.
3. Choose suitable cleaning and
sanitizing agents for every type of kitchen
tool and equipment.
pp. 7-12 pp. 12-22 pp. 23-26
https://bestaccreditedcolleges.org/
articles/careers-and-education/what-
are-some-different-career-
opportunities-in-cookery.html
Define cookery. What are the career opportunities for Review on the cleaning and sanitizing
a cook or kitchen staff? agents.
Show pictures of successful people in Do you regularly clean at home? Show a refrigerator and a knife.
the field of food industry. How often do you clean your kitchen?
How often do you clean your
equipment?
What can you say about the pictures Why is cleaning important? What is the difference between the
shown? two in terms of cleaning?
What is the relevance of the course in What are the materials needed in Discussion: cleaning procedures
student’s life? cleaning and sanitizing your kitchen How do you clean tools that can be
tools and equipment? disassembled?
How do you clean tools that cannot
 be disassembled?
E. Discussing new concepts and What is the difference between What are the possible career .
practicing new skills # 2 cooking and commercial cooking? opportunities for a skilled cook?
(EXPLORE)
F. Developing mastery What career are you interested with? How do the cleaning and sanitizing What cleaning procedure is being
(Leads to Formative Assessment) Why? agents differ? described?
(EXPLAIN)
G. Finding practical application of Tell the difference: Show a picture of a How will you enhance your skill in If you are to choose which agent will Activity: Give tools/equipment that
concepts and skills in daily living cooking and commercial cooking and cooking to be able to achieve the you use, what would it be and why? can be cleaned through CIP and tools
(ELABORATE) let the students tell the difference. career you are interested with? that can be cleaned through COP?
H. Making generalizations and What are the two objectives of TLE Recapitulation of the lesson Recapitulation of the lesson
abstractions about the lesson curriculum? Summarize.
(ELABORATE)
I. Evaluating learning(EVALUATE) When do we use cooking and Career Chart: Make a chart showing Teacher made short quiz: Do we clean all tools and equipment
commercial cooking? a list of careers in every area of TLE True or False in the same manner?
and in Cookery.
J. Additional activities for application
or remediation
(EXTEND)
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80 % on this
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 the
lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these worked?
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?

Prepared by: Checked by: Noted by:

CRETCHEL N. GARNACE FIDEL T. WIGAN JR. ALEJANDRO F. HABOC JR., EdD
TEACHER I HEAD TEACHER III SCHOOL PRINCIPAL III

Grades 1 – 12 School STO. TOMAS NATIONAL HIGH SCHOOL Grade Level GRADE 10
 DAILY LESSON Teacher CRETCHEL N. GARNACE Learning Area TLE
LOG Teaching Dates and Time AUG. 29-SEPT 2, 2022 / 3:30-4:30 Quarter FIRST

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards The learner understands the concepts in preparing eggs and egg dishes.
B. Performance Standards The learners independently prepare and cook egg and egg dishes.
C. Learning Competencies LO 1. Perform mise en place

D. Learning Objectives 1.1. Identify egg parts and its 1.2. identify an egg’s components 1.3. identify the characteristics of a
Introduction to Cookery 10 functions and its nutritive value quality egg

II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning
Resources/Materials
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
(ELICIT)
B. Establishing a purpose for the
lesson (ENGAGE)
C. Presenting examples/instances of
the new lesson (ENGAGE)
D. Discussing new concepts and
practicing new skills # 1
(EXPLORE)
E. Discussing new concepts and
practicing new skills # 2
(EXPLORE)
F. Developing mastery
(Leads to Formative Assessment)
(EXPLAIN)
G. Finding practical application of
concepts and skills in daily living
(ELABORATE)
Why is TLE added as subject in BEC?
What is TLE?
Do you help your mother cook at
home?
What is cookery?
What is the difference between
cooking and commercial cooking?
Tell the difference: Show a picture of a
cooking and commercial cooking and
let the students tell the difference.
p. 1 pp.2-3 pp.3-5
Which came first, the chicken or the What are the benefits that we can get Scrambled letters Play:
egg? from eating an egg? MISE-EN-PLACE
Do you eat eggs? How many nutrients do we get from What are the benefits we get in
egg? eating eggs?
There are three parts of an egg, right What are the benefits we get from When you prepare or do a school or
or wrong? eating eggs? subject what is the first thing that you
are going to do?
There are 8 parts of an egg. Discussion: What are the nutrients What mise-en-place should we do
Discussion on the parts and functions we get from eggs? when cooking eggs?
of an egg.
Tools and equipment needed in .
preparing egg dishes.
Label me Enumerate at least 5 nutrients we getPick and Tell:
from eggs. Pick a tool name and tell its use when
preparing an egg dish.
Why is it important to know the parts Aside from the nutrients we get from What do you think will happen if
of an egg? What is the relevance of it egg, is there any other benefits we mise-en-place is not observed when
in cooking? can get from it? preparing a food?
 (Example: Cosmetics)
H. Making generalizations and Recapitulation of the lesson Recapitulation of the lesson What food group do egg belong? Do we really need to do mise-en-
abstractions about the lesson Recapitulation of the lesson place?
(ELABORATE)
I. Evaluating learning(EVALUATE) When do we use cooking and Paper and pencil test True or False: Essay:
commercial cooking? Write T if the statement about egg is Why do we need to strictly follow
True and F if it’s not. mise-en-place?
J. Additional activities for application
or remediation
(EXTEND)
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80 % on this
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 the
lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these worked?
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?

Prepared by: Checked by: Noted by:

CRETCHEL N. GARNACE FIDEL T. WIGAN JR. ALEJANDRO F. HABOC JR., EdD
TEACHER I HEAD TEACHER III SCHOOL PRINCIPAL III