School STO.

TOMAS NATIONAL HIGH SCHOOL Grade Level 8

DAILY Teacher LYRNA M. LLANDER Learning Area TLE-COMMERCIAL
LESSON LOG COOKING
Teaching Dates & Time FEBRUARY 13, 2023 Quarter 3RD

DAY 1
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of basic concepts and theories in cookery.
B. Performance Standards The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training
Regulation.
C. Learning 1. Explain basic concepts in cookery
Competencies/ 2. Discuss the relevance of the course
Objectives 3. Explore opportunities for cookery as a career
II. CONTENT Introduction
 Basic concepts in cookery
 Relevance of the course
 Career opportunities
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pp. Curriculum Guide page 3
2. Learner’s Materials pp. Module pages 2 – 5
3. Textbook pp.
4. Additional Materials
from Learning Resource portal

B. Other Learning Resources https://i.ytimg.com/vi/IP321w5nMvo/hqdefault.jpg

http://www.spot.ph/newsfeatures/60518/the-spot-ph-guide-to-weekend-classes
 https://firstgourmetacademy.wordpress.com/category/uncategorized/page/2/
https://i.ytimg.com/vi/5PNyGctfvHM/maxresdefault.jpg
http://www.chefline.co.uk/popup_image.php?pID=2732&image=0
http://www.zazzle.com/aprons
https://www.pamperedchef.com/shop/Cookware/Cookware+Utensils/Executive+Slotted+Turner/2358
http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/basic_principles_of_cookery.html
Curriculum Guide
DLP
IV. PROCEDURES
A. Reviewing previous Answer the Pre-test in Cookery module pp. 2-5
lesson or presenting
the new lesson
B. Establishing a purpose Picture Puzzle Game
for the Lesson Directions: Answer the questions given. Each correct answer will give you a chance to reveal the given pictures.

http://www.chefline.co.uk/popup_shop/ http://www.zazzle.com/apron http://.pamperedchef.com/image.php?pID=2732

Cookware/Cookware+Utensils &image=0Executive+Slotted+Turner/2358

Questions:
1) This is used for slicing, chopping and mincing food. CHOPPING BOARD

2) It is an outer protective garment that covers primarily the front of the body. APRON

3) The tool used in turning the food when cooking. FLIPPER

C. Presenting Slide show:
examples/instances of the The teacher will show pictures of different persons working in the field of cookery.
new lesson

https://i.ytimg.com/vi/IP321w5nMvo/ http://www.spot.ph/newsfeatures/60518/ https://firstgourmetacademy.wordpress. https://i.ytimg.com/vi/5PNyGctfvHM/

hdqefault.jpg the-spot-ph-guide-to-weekend-classes com/category/uncategorized/page/2/ maxresdefault.jpg

D. Discussing new “LET’S DO IT”

concepts and practicing The class will grouped into three (3), each group will be given the following tasks:
new skills # 1
Group 1 – Using a Venn Diagram, discuss the concept of cookery during the ancient times and cookery today
Group 2 – Give the relevance of the course
Group 3 - Through a drawing, show different career opportunities in cookery

E. Discussing new “YOU KNOW IT, SHARE IT”

concepts and practicing
new skills # 2 Directions: With your partner, fill the pan with the needed information about the concept, importance and career
opportunities of cookery. Write your answer in a one whole sheet of paper.

o“You know
Opportunities
Areas
Relevance
F. Developing mastery “LAST GROUP STANDING”

Directions: You will be given a chance to pick out a task to be presented in the class.
Task 1: Singing the areas of cookery (Song)
Task 2: Acting out the importance of cookery (Role Play)
Task 3: Advertising the career opportunities (Commercial)

RUBRICS

Criteria 5 3 2
Relevance/Message Understanding of concept Understanding of concept Understanding of the
is clearly evident. is evident. concept is not evident.

Organized Presentation Presentation is orderly Presentation is orderly and Presentation is not orderly
and visually appealing. effective. done.
Creativity Engaging and attention Mostly engaging. Interesting in parts but not
grabbing throughout the sustained.
presentation.

G. Finding practical If you will be given a chance to choose any business or career relevant to cookery, what will you choose and why?
applications of concepts
and skills in daily living
H. Making Based on the discussion complete the statements below.
generalizations and
abstractions about the Cookery is divided into . This course is important because
lesson .

Someday, a cookery student can become .

 I. Evaluating learning TRUE or FALSE. Draw a chef’s hat if the statement is true and if it is false draw a spatula

1) Cookery is the practice or skill of preparing and cooking food.

2) Baking is an area of cookery.
3) Cooking involves the application of heat to foodstuff.
4) Cookery is not only concerned with tenderizing of food but also in the creation and concentration of flavors.
5) The skill cookery involved the ability to control the amount of foodstuff.

J. Additional activities for  Is it a great help for an entrepreneur or a would-be entrepreneur to have knowledge of the concepts of
application or cookery? Why? Or why not?
Remediation  Make a list of different career opportunities in the field of cookery within your locality.

V. REMARKS
VI. REFLECTION

Prepared by: Reviewed and Checked by:

LYRNA M. LLANDER MRS. LANI D. MARTINEZ

Teacher III Master Teacher I