School Kaytitinga Nhs Grade Level Grade 12 - Ciriacos

GRADE 1 TO 12 Teacher Mrs. Leilanie R. Catapang Learning Area TLE – Cookery

DAILY LESSON LOG
Teaching Dates and Time Aug 6-Aug10, 2018 Quarter First

Monday Tuesday Wednesday Thursday Friday

 identify tools and equipment needed in preparing dessert
 give the importance of dessert in a meal;
I. OBJECTIVES
 classify dessert according to types of ingredients used;

 Tools, equipment, and utensils needed in preparing deserts

 Importance of desserts
A. Content Standards  Classifications of dessert and their characteristics

B. Performance Standards  independently prepare dessert

 identify tools  classify dessert 

and equipment according to 
needed in types of
preparing ingredients
dessert used;
C. Learning Competencies/  give the
Objectives
importance of
dessert in a
meal;

D.
LO 1. Perform mise
en place
1.1 Identify tools and
equipment needed in
* identify
preparing desserts
II. CONTENT characteristics of
1.2 Importance of
desserts
dessert in a meal
1.3 Classify desserts
according to types of
ingredients used
1.
III. LEARNING RESOURCES
Materials: Laptop/TV/HDMI; Internet, LM Cookery Grade 9
 A. References

1. Teacher’s Guide pages

2. Learner’s Materials pages

3. Textbook pages
4. Additional Materials from
Learning Resources (LR)
portal
B. Other Learning Resources

IV. PROCEDURES
Have the students aware
the tools and equipment
A. Reviewing previous lesson needed in preparing
or presenting the new
dessert and its
lesson.
importance

Ask the students about

B. Establishing a purpose for their observation about
the lesson the different videos of
dessert.
Give the students to list
C. Presenting examples/
the tools and
instances of the new
equipment needed to a
lesson
simple dessert.
D. Discussing new concepts
and practicing new skill #1
E. Discussing new concepts
and practicing new skill #2
Let the student draw
the tools and
F. Developing mastery equipment ask by the
(Leads to Formative Assessment 3)
teacher.

G. Finding practical Mention instances that

applications of concepts we can use local fruits
and skills in daily living to provide good

H. Making generalizations
and abstractions about the
lesson
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
dessert.
Have students make
generalizations about
tools and equipment
needed in preparing
dessert and its
importance.
Let the students
evaluate their dessert
to be perform then list
the tools and
equipment needed
Have the students apply
the proper used of tools
and equipment’s in
preparing dessert
TLE Cookery 1 subject is taken for four (4) times a week with two (2 hours) per meeting day with the class.
some students will comply with their performance activities.

Through discussion, I discover that the students are giving importance to the lesson.
VI. REFLECTION In performing sandwich, we plan and costing the possible ingredients needed
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation
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?