GRADE 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standard
C.Learning Competency/Objective
Write the LC code for each.
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 Resource
IV.PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
School Namatacan National High School Grade Level 9
Teacher Joy M. Peralta Learning Area TLE - Cookery
Teaching Dates and Time April 18 & 19,2022 (9:30-10:30am) Quarter Third – Week 8
MONDAY & TUESDAY
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons,
exercises, and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
The learners demonstrate an understanding how to prepare sandwiches
The learners independently prepare sandwiches
MELC: LO 1-4. Prepare a Variety of Sandwiches
Code: TLE_HECK9SW-IIIa-11 - TLE_HECK9SW-IIIj-14
Objectives:
1. Apply the proper way of preparing and presenting sandwiches; and
2. Create a vlog about sandwich preparation.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
178 - 181
Youtube (downloaded videos)
Activity Learning Sheet – Cookery 9
Remember ME !
•Recall for the general instruction in the kitchen while in the practicum
1. Wear your PPE.
2. Bring your 3 towels.
3. Remove all the accessories.
4. Check your fingernails.
5. Follow the mise en place.
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B. Establishing a purpose for the Aware and prepare!
lesson •Each student will prepare a list of their ingredients for their chosen recipe of sandwich.

C. Presenting examples/Instances Just do it!

of the new lesson • Each student will choose the tools, utensils, materials and equipment necessary in preparing desserts.
(see the attached pictures)
D. Discussing new concepts and Plan vs Fun!
practicing new skills # 1 •Ask the students regarding their plan before they will proceed to their preparation of desserts.

PROJECT PLAN
I. NAME OF RECIPE
II. OBJECTIVES
III. INGREDIENTS
IV. TOOLS/UTENSILS, EQUIPMENT
V. PROCEDURE
VI. BUDGETING
VII. MARK UP

E. Discussing new concepts and Check it Out!

practicing new skills # 2  Let each group check their market list if the ingredients are complete.

.
MARKET LIST

ITEMS QUANTITY COST

F. Developing mastery Try Me!

(leads to Formative Assessment 1.Follow what is written in your recipe.
3) 2.Measure the ingredients appropriately.
3.Have discipline in what you are doing.
4.Observe safety and cleanliness

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G. Finding practical application of
concepts and skills in daily living
H. Making generalization and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V.REMARKS
VI.REFLECTION
A. No. of learners who earned 80%
PERFORMANCE TASK
VLOGGING
Directions: Create a vlog showing the proper way of preparing hot/cold sandwiches including its presentation. Then submit your vlog for checking.
Telling the Truth!
The preparation and presentation of the sandwiches are made creatively through balance, height, texture, flavors, and color.
A sandwich is one of the easiest meals to prepare. It could be served hot or cold.
Criteria Raw Score
Content (50%) The multimedia element is clear and concise,
with a very logical progression of ideas. It
includes ALL assigned requirements. It clearly
addresses aspects such as one objective focus,
visual images, written words, and self-contained.
Quality (30%) Multimedia element is clear. If sound is included,
it is easy to hear/understand. If video is included,
it can be seen and/ or can be heard.
Included Description (20%) Description clearly and concisely addresses ALL
the main parts of the lesson: introduction,
objective, content, and assessment.
TOTAL:
Storing Technique
Directions: Identify the storing techniques being described in the following items. Choose your answers from the given choices below. Write your answers on a separate sheet of
paper.
___________________1. It is used to package sandwich.
___________________2. It is the process of preserving perishable food on a large scale by means of refrigeration.
___________________3. It means to draw, or to fold in order to cover.
___________________4. It is the application of low temperature that changes the state of water in the food from liquid to solid ice.
___________________5. It means to keep cold or to cool.
___________________6. It means to refrigerate or to reduce the temperature of food.
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
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 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?

Prepared by: Joy M. Peralta Checked by: EDGAR E. SAGUN

Teacher I Principal III

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