GRADE 1 to 12 School BAGBAGUIN NATIONAL HIGH SCHOOL Grade Level GRADE 7

DAILY LESSON LOG Teacher Joanne M. Cabangil Learning Area Commercial Cooking 7
Teaching Dates and Time July 15- 19 ,2019 FIRST QUARTER
,

DAY 1 DAY 2 DAY 3 DAY 4

I. OBJECTIVES
A. Content Standard
The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding of the use and understanding of the use and understanding of the use and understanding of the use and
maintenance of equipment in maintenance of equipment in maintenance of equipment in maintenance of equipment in
cookery. cookery. cookery. cookery.

B. Performance Standard
C. Learning Competency/Objectives
The learners: independently use and
maintain tools, equipment, and
materials in cookery according to
standard operating procedures.
LO 2. Maintain appropriate kitchen tools,
equipment, and paraphernalia
2.2 clean and sanitize kitchen tools
and equipment following
manufacturer’s instructions.
TLE_HECK7/8MT-0b-2
The learners: independently use
and maintain tools, equipment,
and materials in cookery according
to standard operating procedures.
LO 2. Maintain appropriate
kitchen tools, equipment, and
paraphernalia
2.3 use cleaning tools, equipment,
and paraphernalia in accordance to
standard operating procedures
TLE_HECK7/8MT-0b-2
The learners: independently use and
maintain tools, equipment, and
materials in cookery according to
standard operating procedures
2.4 Maintain kitchen tools,
equipment, and work areas.
TLE_HECK7/8MT-0b-2
The learners: independently use and
maintain tools, equipment, and
materials in cookery according to
standard operating procedures
Apply knowledge in taking the
test.

II. CONTENT Sanitizing methods Advantages and disadvantages Cleaning Kitchen premises Summative test
Of chemical sanitizers

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
B.
C. Discussing new concepts and
practicing new skills # 1
D. Discussing new concepts and
practicing new skills # 2
E. Developing mastery
(leads to Formative Assessment 3)
F. Finding practical application of
concepts and skills in daily living
G. Making generalizations and
abstractions about the lesson
H. Evaluating learning
I. Additional activities for application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the
TG pp.2-4 TG p.3-4 TG.p.4-4 TG p.4-5
LM in Commercial Cooking p.19 N/A N.A.
N.A.
N.A. N/A N.A.
http:www.sanitizing methods www.http:sanitizers and chemicals.com www.youtube.com
Recall previous lesson Review of the previous lesson Recall of the previous lesson Recall of the previous lesson
Why is it important to know some of these Short Review
cleaning and sanitizing methods? Ask the students about the importance of What Is the importance of cleaning kitchen ( 3-5 mins)
this lesson premises
Group Presentation Think Pair and Share Give important points on
Students will be divided into 4 Guide question: Activity no.8 answering test questions
Each group will discuss methods of sanitizing What are the advantages and the impact After watching the video presentation
methods of these sanitizers in our everyday living? students will be divided into 4 groups and
they will perform how to clean and sanitize
kitchen premises
Discussion of the topic Discussion Teacher will discuss the lesson and show . Giving Directions
proper cleaning of kitchen premises.
Recitation Oral Recitation Recitation Students will read the directions
Students will be asked about the topic. and afterwards they will answer the
test.
3 Minute Interview Activity no.7 (Teach Me) Brainstorming
By pair students will interview their classmate Students will act and show what are they
what sanitizing methods they use in sanitizing going to do in some situations:
their kitchen tools and utensils at home. 1.Supposed to be your brother suffer an
Test Proper
allergy from chlorine.
2.You’e going to sanitize your dishes in
your restaurant what sanitizers or
chemicals are you going to use?
Students will tell and say something about the Summary of the lesson Recitation Summary of the lesson being
topic, followed by the summary of the lesson discussed.
Scoring criteria Rubrics Scoring criteria Checklist
.
 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?

Checked by:
Approved by:
JOAN C. BALBIN ALEJANDREA A. YLAN
TLE Coordinator Principal II