GRADE 1 to 12 BUKIG NATIONAL Grade Level 12

DAILY LESSON School AGRICULTURAL AND

LOG
TECHNICAL SCHOOL
RHOALE C. MACASADDU
Teacher Learning Area TVL.-HE-Cookery
Teaching Date and Time SEPTEMBER 26-OCTOBER 7, Quarter First
2022

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.OBJECTIVE

B. Content Standard The learners demonstrate an

understanding preparing and
cooking cereals and starch
dishes
C .Performance The learners independently
Standard prepare and cook cereals and
starch dishes

A. Learning LO1. Perform mise en

Competency/Object place
ives /Code 1.1. prepare the tools,
equipment, and
ingredients based on
prescribed standards
1.2. determine the sources
and kinds of starch
and cereals
TLE_HECK9-12CD-If-5
II.CONTENT PREPARE CEREALS and STARCH DISHES (CD)

Common tools and

equipment used in cooking
starch and cereals
III.LEARNING
RESOURCES
 A. References .
1.Teacher’s Guide Pages Page 26
2.Learner’s Materials Pp58
page
3.Textbook pages Cookery manual

4.Additional Materials https://

From Learning www.slideshare.net/
Resource marvsmalinao/prepare-
(LR) portal cereals-and-starch-dishes?
from_action=save
B. Other Learning
Resource
IV.PROCEDURES

A. Reviewing What are the tools and

previous lesson or equipment used in
presenting the new preparing and cooking
lesson cereal and starch?
B. Establishing a Read Lesson Information
purpose for the on page 58LM
lesson
C. Presenting Show pictures of tools and
examples/Instances equipment for preparing
of the new lesson and cooking cereals and
starch.
D. Discussing new Video showing the use of
concepts and tools and equipment in
practicing new skills preparing and cooking
#1 cereals and starch.
E. Discussing new Let the learners read .
concepts and Lesson Information
practicing new skills Page 58LM
#2
F. Developing Group Activity/Question
Mastery and Answer
Group A will ask questions
 to Group B about the topic
and vice versa
G. Finding practical Continuation of the activity
application of
concepts and skills

H. Making Why is it important to

generalizations and know the proper use of
abstractions about each kitchen tool and
the lesson equipment?

I. Evaluating Performance assessment on

Learning activity

J. Additional Assigning Task for next

activities for meeting activity
application or Bring needed materials
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.
J. What innovation or
localized materials did I
use/discover which I wish to
share with other teachers?
Prepared by: Checked by: Noted by: Approved by:

RHOALE C. MACASADDU EMELITA S. CABILDO JACK JOCK B. RIGONAN, PhD EDWARD D. GARCIA, PhD
Teacher II Master Teacher II SHS Coordinator Principal II