GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 10

DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time June 5-8, 2018/ 12:00-1:00 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES Identify the Kitchen materials, tools and equipment and give each functions

A. Content Standard
B. Performance Standard Kitchen tools and equipment are used in accordance to its function
Kitchen tools and equipment are used in accordance to its function

C. Learning Competency/Objectives Utilize kitchen tools and Utilize kitchen tools and Utilize kitchen tools and Utilize kitchen tools
Write the LC code for each. equipment equipment equipment and equipment
II. CONTENT Use and maintain kitchen tools and equipment

III. LEARNING RESOURCES

A. References K-12 Technology and Livelihood Education - Commercial Cooking
1. Teacher’s Guide pages 13 13 13
2. Learner’s Materials pages 9-10 11-12 13-16 13-16
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource Kitchen tools and Kitchen tools and Kitchen tools and Kitchen tools and
Equipment Equipment Equipment Equipment
IV. PROCEDURES
A. Reviewing previous lesson or Ask students the Let students scrutinize Recall the kichen tools Recall the kichen
presenting the new lesson different kitchen tools and familiarize the that were presented . tools that were
they used in their home. different kitchen tools. presented .
B. Establishing a purpose for the Present kitchen tools . Practice using kitchen Present kitchen tools and Present kitchen tools
lesson tools and equipment. equipment. and equipment.
C. Presenting examples/Instances of . Ask the students to give Ask the students to give Ask the students to give Ask the students to
the new lesson the functions of each the uses of each tool. the uses of each tool. give the uses of each
tool. tool.
D. Discussing new concepts and Perform Self-Check 1.1 in Answer How do you
practicing new skills # 1 LM p.15 extend your learning?
Page 16.
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E. Discussing new concepts and Discuss the functions of Explain the uses of each Explain the uses of each Explain the uses of
practicing new skills # 2 each tools. tools. tools. each tools.
F. Developing mastery Presentation of output Presentation of output Answer written activities.
(leads to Formative Assessment
3)
G. Finding practical application of Give some instances the Give some instances the Give the importance of
concepts and skills in daily living advantages of using right usage of kitchen kitchen tools and
kitchen tools in a day to tools in equipment.
day basis. preparing dishes.
H. Making generalizations and Let the students pick Let the students recite the Let the students make
abstractions about the lesson some kitchen tools and uses of each tools generalizations on the
give the functions of useful of using the right
each. tools and equipment and
buying the right materials
for long period of usage.
I. Evaluating learning Give a list of kitchen Ask the students to play a Performance Test Performance Test
tools and let students game demonstrating the
classify what materials proper use of each tools
are used in each tools. and let them guess the
tools.
J. Additional activities for application Let the students help in
or remediation their kitchen for the
preparation of dinner and
list the kitchen tools and
equipment used.
V. REMARKS

VI. REFLECTION 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.
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

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 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: Mylen D. Roll Checked by: Christopher S. Sarical

SSPI

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 GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 7
DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time June 27-30, 2017 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES Perform Mensuration and Calculations

A. Content Standard The learners demonstrate an understanding performing mensuration and calculation in cookery.
B. Performance Standard The learners independently measure and calculate ingredients in cookery.

C. Learning Competency/Objectives Give the abbreviations Identify the types of Describe the functions of Measure ingredients
Write the LC code for each. and equivalents of measuring tools. measuring tools. according to recipe
measurements. requirements.
II. CONTENT Types of measuring tools and their uses.
Measuring techniques of ingredients
Measurement abbreviations
Equivalent measurements
Conversion of weights and measurements
Substitution of ingredients
III. LEARNING
RESOURCES
A. References K-12 Technology and Livelihood Education - Commercial Cooking
B. Teacher’s Guide pages 14 14 14 14
C. Learner’s Materials pages 35-36 37 37-38 38-40
D. Textbook pages
E. Additional Materials from
Learning Resource (LR)portal
F. Other Learning Resource Visual aids, Conversion Visual aids, Conversion Visual aids, Conversion Visual aids, Laptop
table, LM table, LM, Laptop, table, LM, Laptop projector,Conversion
projector projector table, LM
IV. PROCEDURES
G. Reviewing previous lesson or Recall the tpes of Ask students to recite the Ask students to recite the Recalll formula of
presenting the new lesson cleaning agents and table of conversion. table of conversion. converting celcious to
chemical sanitizer. farenheight.
H. Establishing a purpose for the Let the students read Let the students read Read silently information Read silently
lesson silently the information silently the. sheet 3.1 page 37-38. information sheet 3.1
sheet 1.1 page 36. information sheet 1.1 page 38-40.
page 37.

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I. Presenting Discuss information 1.1 discuss Discuss information sheet Demonstration on
examples/Instances of the page 36 3.1. measuring
new lesson ingredients correctly.
J. Discussing new concepts Perform Pretest LO 1 A. Perform Pretest LO 1 B. Perform how much have Practice Group
and practicing new skills # 1 page 35 page 36 you learned? Self- Check Demonstration on
1.1 page 40-41. measuring
ingredients correctly.
K. Discussing new concepts and Students shall give Students shall identify Students shall give the Students shall give
practicing new skills # 2 abbreviations and types of measuring tools. uses of measuring tools. the steps on how to
equivalents of measure ingredients
measurements. correctly.
L. Developing mastery Answer the Pretest Presentation of output. Answer Self check 1.1. Presentation of
(leads to Formative Assessment output.
3)
M. Finding practical application Give the importance of Give the uses of Give the importance of Students shall give
of concepts and skills in daily knowing the measuring tools in the knowing the conversion of the uses of
living abbreviations and kitchen. temperature. measuring
equivalents of ingredients correctly.
measurements.
N. Making generalizations and Let the students give the Let the students give the Let the students Let the students
abstractions about the lesson helpful use of knowing importance use of quick understand that knowing understand that
the abbreviations and conversions on dry the conversion of knowing the uses of
equivalent of ingredients. temperature would help measuring devices
measurements. them when baking a would help them in
pastries. purchasing meat, fish
and other goods at
the right price and
weight.
O. Evaluating learning Written test Written test Written test Performance test.
P. Additional activities for Memorize Table of Memorize Table of Practice computation of Practice using
application or remediation conversion at home conversion at home conversion at home. different weighing
scales at home
V. REMARKS Lesson was not
carried out due to
GPTA.

VI. REFLECTION

Q. No. of learners who earned

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 80% in the evaluation
R. No. of learners who require
additional activities for
remediation who scored
below 80%
S. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
T. No. of learners who continue
to require remediation
U. Which of my teaching
strategies worked well? Why
did these work?
V. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
W. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 9

Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)

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 DAILY LESSON Teaching Dates and Time June 11-14, 2018 Quarter First Grading
LOG

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

A. OBJECTIVES The learners demonstrate an understanding one’s PECs

B. Content Standard The learners demonstrate an understanding one’s PECs

C. Performance Standard The learners recognize his/her PECs and prepare an activity plan that aligns that with that of a practitioner/entrepreneur
in cookery.

D. Learning Competency/Objectives Assess one’s pecs: INDEPENDENCE DAY . Assess one’s pecs: .
Write the LC code for each. characteristics, characteristics, lifestyle, compare one’s pecs
lifestyle, skills, traits. skills, traits. with those of an
entrepreneur

II. CONTENT The learners demonstrate an understanding of basic concepts and theories in cookery.

III. LEARNING
RESOURCES
E. References K-12 Technology and Livelihood Education - Commercial Cooking
F. Teacher’s Guide pages 3 3 3
G. Learner’s Materials 13-14 15-19 15-19
pages
H. Textbook pages
I. Additional Materials from
Learning Resource
(LR)portal
J. Other Learning Resource LM, Laptop, projector LM, Laptop, projector LM, Laptop projector
IV. PROCEDURES
K. Reviewing previous What do you mean What are the qualities of Do you have the qualities .
lesson or presenting the by entrepreneur? an entrepreneur? of an entrepreneur?
new lesson
L. Establishing a purpose Let the students read Let the students read the Let the students answer
for the lesson the concept review concept review on LM on the PECS self rating
on LM on Cookery Cookery page 13-14. questionnaire. Page 16-
page 13-14. 17..
M. Presenting Discuss Concept Discuss Concept Review .Answer PECs scoring .

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 examples/Instances of
the new lesson
N. Discussing new
concepts and practicing
new skills # 1
O. Discussing new concepts
and practicing new skills
#2
P. Developing mastery
(leads to Formative Assessment
3)
Q. Finding practical
application of concepts
and skills in daily living
R. Making generalizations
and abstractions about
the lesson
S. Evaluating learning
T. Additional activities for
application or
remediation
V. REMARKS
VI. REFLECTION
U. No. of learners who
earned 80% in the
evaluation
V. No. of learners who
require additional
activities for remediation
who scored below 80%
W. Did the remedial lessons
work? No. of learners
who have caught up with
the lesson
X. No. of learners who
Review on page 13- on page 13-14 sheet on page 18
14
Students will write Give the qualities of an .
the qualities of an entrepreneur.
entrepreneur.
. . .
Presentation of Presentation of output. Presentation of output
output
Do you possess Which of the qualities of
those qualities of an an entrepreneur do you
entrepreneur? posses and why?
Do you believe that . . Do you believe that the
the qualities of an qualities of an
entrepreneur help entrepreneur help oneself
oneself in developing in developing him
him wholistically? wholistically?
.Written test Written test .
Interview an Presentation of output.
entrepreneur in your
community.
Lesson does not yet finished.
Students realized that they have a dew qualities of an entrepreneur.
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 continue to require
remediation
Y. Which of my teaching
strategies worked well?
Why did these work?
Z. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
AA. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

9
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 GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 10
DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time June 12-15, 2018 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES The learners demonstrate an understanding one’s PECs

a. Content Standard The learners demonstrate an understanding one’s PECs

b. Performance Standard The learners recognize his/her PECs and prepare an activity plan that aligns that with that of a practitioner/entrepreneur
in cookery.

c. Learning Competency/Objectives INDEPENDENCE DAY . Assess one’s pecs: Assess one’s pecs: .IDLE FITER
Write the LC code for each. characteristics, lifestyle, characteristics, lifestyle,
skills, traits. skills, traits.
II. CONTENT The learners demonstrate an understanding of basic concepts and theories in cookery.

III. LEARNING
RESOURCES
d. References K-12 Technology and Livelihood Education - Commercial Cooking
e. Teacher’s Guide pages 3 3
f. Learner’s Materials pages 13-14 15-19
g. Textbook pages
h. Additional Materials from
Learning Resource (LR)portal
i. Other Learning Resource LM, Laptop, projector LM, Laptop projector
IV. PROCEDURES
j. Reviewing previous lesson or What are the qualities of Do you have the qualities .
presenting the new lesson an entrepreneur? of an entrepreneur?
k. Establishing a purpose for the Let the students read the Let the students answer
lesson concept review on LM on the PECS self rating
Cookery page 13-14. questionnaire. Page 16-
17..
l. Presenting Discuss Concept Review .Answer PECs scoring .
examples/Instances of the on page 13-14 sheet on page 18
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 new lesson
m. Discussing new concepts
and practicing new skills # 1
n. Discussing new concepts and
practicing new skills # 2
o. Developing mastery
(leads to Formative Assessment
3)
p. Finding practical application
of concepts and skills in daily
living
q. Making generalizations and
abstractions about the lesson
r. Evaluating learning
s. Additional activities for
application or remediation
V. REMARKS
. Give the qualities of an .
entrepreneur.
. . .
Presentation of output. Presentation of output
Which of the qualities of
an entrepreneur do you
posses and why?
. . Do you believe that the
qualities of an
entrepreneur help oneself
in developing him
wholistically?
. Written test .
Interview an entrepreneur
in the community.
Lesson does not yet finished.

VI. REFLECTION Students realized that they have a few qualities of an entrepreneur.

t. No. of learners who earned

80% in the evaluation
u. No. of learners who require
additional activities for
remediation who scored
below 80%
v. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
w. No. of learners who continue
to require remediation
x. Which of my teaching
strategies worked well? Why
did these work?
y. What difficulties did I
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 encounter which my principal
or supervisor can help me
solve?
z. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 9

DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time June 18-21, 2018 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

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 a. OBJECTIVES The learners demonstrate an understanding one’s PECs

b. Content Standard The learners demonstrate an understanding one’s PECs

c. Performance Standard The learners recognize his/her PECs and prepare an activity plan that aligns that with that of a practitioner/entrepreneur
in cookery.

d. Learning Competency/Objectives Assess one’s pecs:

Write the LC code for each. characteristics,
lifestyle, skills, traits.
II. CONTENT The learners demonstrate an understanding of basic concepts and theories in cookery.

III. LEARNING
RESOURCES
e. References K-12 Technology and Livelihood Education - Commercial Cooking
f. Teacher’s Guide pages 3 3 3 3
g. Learner’s Materials pages 15-19 15-19
h. Textbook pages
i. Additional Materials from
Learning Resource (LR)portal
j. Other Learning Resource LM, Laptop, projector LM, Laptop projector
IV. PROCEDURES
k. Reviewing previous lesson or Do you have the Do you have the qualities Do you have the qualities Do you have the qualities .
presenting the new lesson qualities of an of an entrepreneur? of an entrepreneur of an entrepreneur
entrepreneur?
l. Establishing a purpose for the Let the students Let the students answer Let the students answer .. Let the students answer
lesson answer the PECS the PECS self rating the PECS self rating the PECS self rating
self rating questionnaire. Page 16- questionnaire. Page 16-19 questionnaire. Page 16-19
questionnaire. Page 19
16-19
m. Presenting Answer PECs Answer PECs scoring Answer PECs scoring . Answer PECs scoring .
examples/Instances of the scoring sheet on sheet on page 18 sheet on page 18 sheet on page 18
new lesson page 18
n. Discussing new concepts . .
and practicing new skills # 1
o. Discussing new concepts and . . .
practicing new skills # 2
p. Developing mastery Presentation of Answer PECs scoring . Answer PECs scoring Answer PECs scoring
(leads to Formative Assessment output sheet on page 18 sheet on page 18 sheet on page 18
3)
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q. Finding practical application
of concepts and skills in daily
living
r. Making generalizations and Do you think you . Do you think you Do you think you possess Do you think you possess
abstractions about the lesson possess those kinds possess those kinds of those kinds of qualities of those kinds of qualities of
of qualities of an qualities of an an entrepreneur? an entrepreneur?
entrepreneur? entrepreneur?
s. Evaluating learning .Graph your answer .Graph your answer on .Graph your answer on .Graph your answer on .
on page 19. page 19. page 19. page 19.
t. Additional activities for .
application or remediation
V. REMARKS

VI. REFLECTION

u. No. of learners who earned

80% in the evaluation
v. No. of learners who require
additional activities for
remediation who scored
below 80%
w. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
x. No. of learners who continue
to require remediation
y. Which of my teaching
strategies worked well? Why
did these work?
z. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
aa. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

14
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Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical
T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 10

DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time June 19-22, 2018 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

A. OBJECTIVES The learners demonstrate an understanding one’s PECs

B. Content Standard The learners demonstrate an understanding one’s PECs

C. Performance Standard The learners recognize his/her PECs and prepare an activity plan that aligns that with that of a practitioner/entrepreneur
in cookery.

D. Learning Competency/Objectives Assess one’s pecs: Assess one’s pecs: Assess one’s pecs: Assess one’s pecs:
Write the LC code for each. characteristics, lifestyle, characteristics, lifestyle, characteristics, lifestyle, characteristics, lifestyle,

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 skills, traits. skills, traits. skills, traits. skills, traits.
II. CONTENT The learners demonstrate an understanding of basic concepts and theories in cookery.

III. LEARNING
RESOURCES
E. References K-12 Technology and Livelihood Education - Commercial Cooking
F. Teacher’s Guide pages 3 3 3 3
G. Learner’s Materials pages 15-19 15-19 15-19 15-19
H. Textbook pages
I. Additional Materials from
Learning Resource (LR)portal
J. Other Learning Resource LM, Laptop projector, LM, Laptop, projector LM, Laptop, projector LM, Laptop, projector
worksheet worksheet worksheet worksheet
IV. PROCEDURES
K. Reviewing previous lesson or Do you have the qualities Do you have the qualities Do you have the qualities . Do you have the
presenting the new lesson of an entrepreneur? of an entrepreneur of an entrepreneur qualities of an
entrepreneur?
L. Establishing a purpose for the Let the students answer Let the students answer .. Let the students answer Let the students
lesson the PECS self rating the PECS self rating the PECS self rating answer the PECS self
questionnaire. Page 16- questionnaire. Page 16-19 questionnaire. Page 16-19 rating questionnaire.
19 Page 16-19
M. Presenting Answer PECs scoring Answer PECs scoring . Answer PECs scoring . Answer PECs
examples/Instances of the sheet on page 18 sheet on page 18 sheet on page 18 scoring sheet on
new lesson page 18
N. Discussing new concepts . .
and practicing new skills # 1
O. Discussing new concepts and . . .
practicing new skills # 2
P. Developing mastery Answer PECs scoring . Answer PECs scoring Answer PECs scoring Presentation of
(leads to Formative Assessment sheet on page 18 sheet on page 18 sheet on page 18 output
3)
Q. Finding practical application
of concepts and skills in daily
living
R. Making generalizations and . Do you think you Do you think you possess Do you think you possess Do you think you
abstractions about the lesson possess those kinds of those kinds of qualities of those kinds of qualities of possess those kinds
qualities of an an entrepreneur? an entrepreneur? of qualities of an
entrepreneur? entrepreneur?
S. Evaluating learning .Graph your answer on .Graph your answer on .Graph your answer on . .Graph your answer
page 19. page 19. page 19. on page 19.
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 T. Additional activities for .
application or remediation
V. REMARKS

VI. REFLECTION

U. No. of learners who earned

80% in the evaluation
V. No. of learners who require
additional activities for
remediation who scored
below 80%
W. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
X. No. of learners who continue
to require remediation
Y. Which of my teaching
strategies worked well? Why
did these work?
Z. What difficulties did I
encounter which my principal
or supervisor can help me
solve?
AA. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

17
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 GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 9
DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time July 16-19, 2018 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES Prepare Appetizers

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 a. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers

b. Performance Standard The learners independently prepares appetizers

c. Learning Competency/Objectives identify tools and clean, sanitize, and classify appetizers identify ingredients .
Write the LC code for each. equipment needed in prepare tools, utensils, according to ingredients according to the given
the preparation of and equipment based on recipe
appetizers the required tasks
II. CONTENT 1. Identification of tools and equipment needed
2. Tools, equipment, and utensils needed in preparing appetizers
3. Cleaning, sanitizing, and preparing tools and utensils to be used
4. Classification of appetizers
5. Variety of ingredients in preparing appetizers
6. Nutritional value of appetizer
III. LEARNING
RESOURCES
d. References K-12 Technology and Livelihood Education - Commercial Cooking
e. Teacher’s Guide pages P6 P6 P6 P6
f. Learner’s Materials pages 57-59 57-59 61-66 66-69
g. Textbook pages
h. Additional Materials from
Learning Resource (LR)portal
i. Other Learning Resource Pictures, laptop, Pictures, laptop, Pictures, laptop, projector Pictures, laptop, projector
projector LM, projector LM, LM, LM,
IV. PROCEDURES
j. Reviewing previous lesson or Recall kitchen tools Recall kitchen tools and Recall tools on the Recall the classification of
presenting the new lesson and equipment equipment. preparation of appetizer. appetizer.
k. Establishing a purpose for the Let the students read Paste and tell activity Video Presentation on Read page 61-67 LM
lesson the brief history of different types of
appetizer. appetizer.
L.. Presenting examples/Instances of Discuss history of Described the usage of What are the classification What are the ingredients .
the new lesson appetizer. each tools of appetizers on the preparation of
appetizers.
K. Discussing new concepts and Perform Guessing Video presentation on Discuss the types of Video presentation. .
practicing new skills # 1 game students shall cooking appetizer, appetizers.
identify what tools students shall identify the
are being showed tools used in the video
and will answer
correctly the group
that the answer is

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 correct will get the
score.
L. Discussing new concepts and Students will Students will describe Students will discuss the Discuss page 61-67
practicing new skills # 2 described the kitchen how the chef used the classification of appetizer.
tools and equipment tools in making
in preparing appetizer.
appetizer.
M. Developing mastery Presentation of Presentation of output Presentation of output. Answer page 68-69
(leads to Formative Assessment output.
3)
N. Finding practical application of Students shall give Students shall give the .Can you substitute an What are the local .
concepts and skills in daily living the purpose of using purpose of using the appetizer as a main dish? appetizer in the
the correct tools in correct tools in the Give example? Explain. community that you know
the preparation of preparation of ?
appetizers. appetizers.
O. Making generalizations and Let the students . Let the students know What are the types of Why do you categorized
abstractions about the lesson know the helpful use the helpful use of appetizer that you wanted that local dishes as an
of knowing variety of knowing variety of tools. to prepare and why? appetizer?
tools.
P. Evaluating learning Written test Written test Written test Written test
Q. Additional activities for application Draw kitchen tools at Watch a video on making Write a recipe of an Practice making simple
or remediation home an appetizer. appetizer. appetizer at home.
R. REMARKS

S. REFLECTION

T. No. of learners who earned 80%

in the evaluation
U. No. of learners who require
additional activities for
remediation who scored below
80%
V. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
W. No. of learners who continue to
require remediation
X. Which of my teaching strategies
worked well? Why did these
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 work?
Y. What difficulties did I encounter
which my principal or supervisor
can help me solve?
Z. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 9

DAILY LESSON LOG Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
Teaching Dates and Time July 9-12, 2018 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I. OBJECTIVES MAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA

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 A. Content Standard The learners demonstrate an understanding the knowledge, skills and attitudes required in maintaining kitchen tools, equipment and work
premises.
b. Performance Standard The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures

c. Learning select various clean and sanitize use cleaning tools, store or stack cleaned .
Competency/Objectives types of kitchen tools and equipment, and equipment and utensils
Write the LC code for each. chemicals for equipment following paraphernalia in safely in the designated
cleaning and manufacturer’s accordance to standard place
sanitizing instructions operating procedures
kitchen tools,
equipment,
and
paraphernalia
II. CONTENT 1. Types of chemicals for cleaning and sanitizing kitchen tools and equipment
2. Steps in cleaning and sanitizing kitchen tools and equipment
3. Cleaning kitchen premises (floor and storage areas)
4. Maintenance of kitchen tools, equipment, and work areas
5. Storing/stacking tools and equipment
III. LEARNING
RESOURCES
d. References K-12 Technology and Livelihood Education - Commercial Cooking
e. Teacher’s Guide pages P6 P6 P6 P6
f. Learner’s Materials pages
g. Textbook pages
h. Additional Materials from
Learning Resource (LR)portal
i. Other Learning Resource Pictures, laptop, Pictures, laptop, Pictures, laptop, projector Pictures, laptop, projector
projector LM, projector LM, LM, LM,
IV. PROCEDURES
J. Reviewing previous lesson or Recall kitchen tools Recall cleaning agents. Give the steps on how to Recall the methods of
presenting the new lesson and equipment wash the dishes. cleaning equipment
K. Establishing a purpose for the .Paste different types Students will tell how do Read silently page 39-41 Read Proper Storage of
lesson of cleaning agents they clean kitchen tools Kitchen Tools and
and equipment at home. Equipment
L. Presenting Describe each What are the steps on What are the methods of Give the steps in .

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 examples/Instances of the
new lesson
M. Discussing new concepts
and practicing new skills # 1
N. Discussing new concepts and
practicing new skills # 2
O. Developing mastery
(leads to Formative Assessment
3)
P. Finding practical application
of concepts and skills in daily
living
Q. Making generalizations and
abstractions about the lesson
R. Evaluating learning
S. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
VII. No. of learners who
earned 80% in the
evaluation
VIII. No. of learners who
require additional
activities for remediation
cleaning agents washing the dishes. cleaning equipment organizing a kitchen.
Students will identify Video presentation on Give the factors that Video presentation. .
chemicals to be how to use the influence the cleaning
utilized in cleaning disgwashing machine process.
and sanitizing kitchen
tools and equipment.
Group discussion .Students will discuss on Students will discuss the Discuss page 46-47
how to Clean, Remove Equipment Sanitation
Stains, Sanitize, and Procedures
Store Your Cutting Board
Presentation of Presentation Presentation of output. Answer page 47
output
Students will give Students will give the Explain good Give the advantage of .
cleaning agents that advantages of housekeeping practices proper stacking of kitchen
they used at home maintaining cleanliness that must be observed to tools and equipment.
and they will describe at home.. maintain cleanliness and
the way they used sanitation.
the cleaning agents.
Students will give the What will happened if What are the effects of How do you stacks your
substitute to be used you didn’t follow the cleanliness and sanitation kitchen tools and
in case the cleaning proper way of cleaning in the kitchen premises. equipment at home.
agent cannot be the dishes and kitchen
found at home. tools and equipment,
Performance test Written test Written test Written test
Do the washing the Practice making simple
dishes at home. appetizer at home.
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 who scored below 80%
IX. Did the remedial lessons
work? No. of learners
who have caught up with
the lesson
X. No. of learners who
continue to require
remediation
XI. Which of my teaching
strategies worked well?
Why did these work?
XII. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
XIII. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 9

DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time July 23-26, 2018 Quarter First Grading

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

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 I. OBJECTIVES
Prepare Appetizers

A. Content Standard The learners demonstrate an understanding the knowledge, skills and attitudes required in maintaining kitchen tools, equipment and work
premises.
B. Performance Standard The learners independently prepares appetizers

C. Learning differentiate between hot identify the fundamental of .

Competency/Objectives and cold appetizers plating identify tools and
Write the LC code for each. Recall ingredients of equipment needed in the
appetizer according preparation of appetizers;
to the given recipe

II. CONTENT
Varieties of hot and cold appetizers
Methods of preparing appetizers
Fundamentals of plating
Accompaniments of appetizers

III. LEARNING
RESOURCES
d. References K-12 Technology and Livelihood Education - Commercial Cooking
e. Teacher’s Guide P6 P6 P6 P6
pages
f. Learner’s Materials K12 LM Cookery K12 LM cookery page 70 K12 LM page 76-78
pages page 61-68
g. Textbook pages
h. Additional Materials
from Learning
Resource (LR)portal
i. Other Learning Pictures, laptop, Pictures, laptop, Pictures, laptop, projector Pictures, laptop, projector
Resource projector LM, projector LM, LM, LM,
IV. PROCEDURES
J. Reviewing previous lesson or Recall appetizers Recall ingredients in Differentiate hot and cold Recall kitchen tools and
presenting the new lesson tools and equipment making appetizers. hors d oeuvres. equipment.
Video Presentation
K. Establishing a purpose for the What are the Give examples of hot Read silently page 76-78 Perform Guessing game
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 lesson ingredients in and cold appetizers?
preparing
appetizers?
L. Presenting Teachers will present Differentiate hot and cold What are the students will identify tools .
examples/Instances of the pictures of appetizers hors d oeuvres. fundamentals of plating that are being showed.
new lesson and ingredients. . appetizers?

M. Discussing new concepts students will identify Video presentation on Give the basic principles Discuss tools in preparing .
and practicing new skills # 1 what types of the variety of hot and of platter presentation? appetizers.
appetizer are being cold appetizers.
shown
N. Discussing new concepts and Group discussion .Students will identify Students discussion Describe each and tell the
practicing new skills # 2 whether the appetizers usage.
are hot or cold,
O. Developing mastery Presentation of Presentation/ Discussion Presentation of output. Answer Video
(leads to Formative Assessment output Presentation on making
3) an appetizers.
P. Finding practical application Cite examples of Can you substitute Why it is necessary to Students shall give the .
of concepts and skills in daily appetizers in our appetizers as a main present appetizers in a purpose of using the
living community. dish? very attractive ways?. correct tools in the
preparation of appetizers.
Q. Making generalizations and Do you think Can you give the Knowing the Let the students know the
abstractions about the lesson appetizers can nutritional value of an fundamentals of plating helpful use of knowing
replace the maindish appetizers? can you create your own variety of tools.
in the menu to fill the concept of plating
stomach of a hungry varieties of appetizers?
person?
R. Evaluating learning Written test Written test Written test Written test
S. Additional activities for Write a recipe of a cold Practice making
application or remediation appetizers. appetizer at home.
V. REMARKS

VI. REFLECTION

VII. No. of learners who

earned 80% in the
evaluation
VIII. No. of learners who
require additional
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 activities for remediation
who scored below 80%
IX. Did the remedial lessons
work? No. of learners
who have caught up with
the lesson
X. No. of learners who
continue to require
remediation
XI. Which of my teaching
strategies worked well?
Why did these work?
XII. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
XIII. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 10

DAILY LESSON Teacher Mylen D. Roll Learning Area TLE ( Commercial Cooking)
LOG Teaching Dates and Time July 27, 2018 Quarter First Grading

27
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 MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY
I. OBJECTIVES
Prepare Egg Dishes

A. Content Standard The learners demonstrate an understanding the knowledge, skills on preparing and cooking egg dishes.

B. Performance Standard The learners independently prepares egg dishes.

C. Learning .
Competency/Objectives present egg dishes
Write the LC code for each. hygienically and
attractively using suitable
garnishing and side
dishes sequentially within
the required time frame
II. CONTENT
Factors for consideration in presenting egg dishes:
1 Plating
2 Garnishing
3 Side dishes

III. LEARNING
RESOURCES
D. References K-12 Technology and Livelihood Education - Commercial Cooking
E. Teacher’s Guide pages TG page 17
F. Learner’s Materials K12 LM Cookery page 84-
pages 95
G. Textbook pages
H. Additional Materials from
Learning Resource
(LR)portal
I. Other Learning Resource Laptop, Projector
IV. PROCEDURES
J. Reviewing previous Recall the variety of egg
lesson or presenting the dishes?
new lesson
K. Establishing a purpose Do you eat eggs?
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 for the lesson.
L. Presenting . How do you cook and
examples/Instances of
the new lesson
M. Discussing new
concepts and practicing
new skills # 1
N. Discussing new concepts
and practicing new skills
#2
O. Developing mastery
(leads to Formative Assessment
3)
P. Finding practical
application of concepts
and skills in daily living
Q. Making generalizations
and abstractions about
the lesson
R. Evaluating learning
S. Additional activities for
application or
remediation
V. REMARKS
.
present your egg ?
Discuss the 7 simple ways .
to present food like a
chef.
. What are the tips on how
to handle eggs:
ANSWER PAGE 81
Students shall give the .
Nutritional value of eggs.
How do you use eggs in
cooking
Written test
Practice making egg
presentation at home

VI. REFLECTION

VII. No. of learners who

earned 80% in the
evaluation
VIII. No. of learners who
require additional
activities for remediation
who scored below 80%
IX. Did the remedial lessons
work? No. of learners
who have caught up with
the lesson
X. No. of learners who
29
Jski.dv
 continue to require
remediation
XI. Which of my teaching
strategies worked well?
Why did these work?
XII. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
XIII. What innovation or
localized materials did I
use/discover which I wish
to share with other
teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

GRADE 1 to 12 School Gonzalo Aler National High School Grade Level 8

Teacher Mylen D. Roll Learning Area ESP

30
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 DAILY LESSON Teaching Dates and Time July 27, 2018 Quarter First Grading
LOG

MONDAY TUESDAY WEDNESDAY THURDAY FRIDAY

I.OBJECTIVES Nakikilala ang mga gawi o karanasan sa sariling pamilya na nagpapakita ng
pagbibigay ng edukasyon, paggabay sa pagpapasiya, at paghubog ng
pananampalataya

A. Content Standard ANG MISYON NG PAMILYA SA PAGBIBIGAY NG

EDUKASYON, PAGGABAY SA PAGPAPASIYA, AT
PAGHUBOG NG PANANAMPALATAYA
B. Performance Standard
C. Learning .
Competency/Objectives
Write the LC code for each.
II.CONTENT Nakikilala ang mga gawi o karanasan sa sariling pamilya na nagpapakita ng
pagbibigay ng edukasyon, paggabay sa pagpapasiya, at paghubog ng
pananampalataya
b. Nasusuri ang mga banta sa pamilyang Pilipino sa pagbibigay ng
edukasyon,
paggabay sa pagpapasiya, at paghubog ng pananampalataya
c. Naipaliliwanag ang Batayang Konsepto ng aralin

III. LEARNING
RESOURCES
D. References ESP G8
E. Teacher’s Guide pages
F. Learner’s Materials pages
G. Textbook pages
H. Aditional Materials from
Learning Resource (LR)portal
I. Other Learning Resource Laptop projector
IV.PROCEDURES
J. Reviewing previous lesson or Balik aral
presenting the new lesson Ano ang mga tungkulin ng
pamilya sa kanyang mga
anak?
K. Establishing a purpose for Magkwento tungkol sa
the lesson. pamilya.
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 L. Presenting . Paano nahuhubog ang .
examples/Instances of the mabuting pagpasiya? At
new lesson ang paglalim ng
pananampalatay?
M. Discussing new concepts Pagtalakay .
and practicing new skills # 1
N. Discussing new concepts and . Paano kayo gumawa ng
practicing new skills # 2 pagpapasya?
O. Developing mastery Sagutin pahina 36
(leads to Formative Assessment
3)
P. Finding practical application Anong mga pagpapasiya .
of concepts and skills in daily ang ginawa mon a at
living paano ka ginabayan ng
iyong pamilya.
Anong mga pamamaraan
ang ginagawa ng iyong
pamilya para mahubog
ang iyong
pananampalataya.
Q. Making generalizations and Isalaysay ang mga
abstractions about the lesson ginawang pagpasya.
R. Evaluating learning Gawin ang pagsasabuhay
pahina 50-51.
S. Additional activities for
application or remediation
H. REMARKS

I. REFLECTION

J. No. of learners who earned 80%

in the evaluation
K. No. of learners who require
additional activities for
remediation who scored below
80%
L. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
32
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 M. No. of learners who continue to
require remediation
N. Which of my teaching strategies
worked well? Why did these
work?
O. What difficulties did I encounter
which my principal or supervisor
can help me solve?
P. What innovation or localized
materials did I use/discover which
I wish to share with other
teachers?

Prepared by: Mylen D. Roll Checked by: Cristopher S. Sarical

T1 SSPI

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