School: Tagumpay National High School Grade Level: 9

GRADES 1 to 12 Teacher: JERLYN C. BALLOLA Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time: January 16-19,2023 Quarter: 2

I. OBJECTIVES DAY1 DAY2 DAY3 DAY4

A. Content Standards The knowledge, skills, and attitudes required in preparing salad

B. Performance Standards
The knowledge, skills, and attitudes required in preparing salad
C. Learning Competencies
Present a variety of salads and dressings

II. CONTENT
(Subject Matter) Salads and
Salads and Dressing Salads and Dressing Salads and Dressing Dressing
(Review of the lesson) Performance task Performance task Performance
task

III. Learning Resources

A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Recipe, Kitchen Tools, PPE and activity sheet

IV.PROCEDURES
A. Review Previous Lessons
The teacher will discuss the flow of the The learner who perform today will The learner who perform today will The learner who perform
learner performance. prepare for the performance. prepare for the performance. today will prepare for the
performance.

B. Establishing purpose for the The teacher will group the class.
Lesson (Motivation)
C. Presenting examples /instances of
the new lessons
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
5 students will perform every day
following the rubrics.
The teacher will present the rubrics for
the performance
The teacher will explain the task of the
learners who are not going to perform
every day
The teacher will explain the Rubrics The teacher will explain the Rubrics The teacher will
explain the
Rubrics
Each learner perform Mise En Place Each learner perform Mise En Place Each learner perform
Mise En Place
Each learner will perform the task Each learner will perform the task Each learner will perform
( Prepare and plate salads and ( Prepare and plate salads and the task
Dressing) Dressing) ( Prepare and plate salads
and Dressing)

E. Discussing new concepts &

practicing and concern to new skills Housekeeping Housekeeping Housekeeping
#2

F. Developing Mastery (Leads to

Formative Assesment 3 (activity
after the lesson)
G. Finding Practical Applications of Evaluation of Finished product Evaluation of Finished product Evaluation of Finished
concepts and skills in daily living product
(application)
H. Making Generalizations &
Abstractions about the lessons
I. Evaluating Learning
(assessment/test)

J. Additional activities for application “ The learner who are not performing “ The learner who are not “ The learner who are not
or remediation will answer the observation sheet” performing will answer the performing will answer
(assignment/homework) observation sheet the observation sheet

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work? No.
of learners who caught up with the
lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?

Prepared by: Checked by:

JERLYN C. BALLOLA JENELYN L. ARCENA

TLE Teacher Teacher – In - Charge