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Cookery DLL Thurday
Cookery DLL Thurday
DEPARTMENT OF EDUCATION
SCHOOLS DIVISION OFFICE OF CAGAYAN
GADU NATIONAL HIGH SCHOOL
I. Objectives
A. Content Standards The learner demonstrates an understanding of concepts,
underlying theories and principles in the preparing and stocks
sauces and soups and poultry products
B. Performance Standards Independently prepare stocks, sauces and soup and poultry
products
C. Learning At the end of the lesson, students should be able to:
Competencies/Objectives A. Practice skills on the upcoming technolympics event..
II. CONTENT
III. LEARNING
RESOURCES
A. References
1. Curriculum’s Guide pages
2. Textbook Pages
3. Additional Materials from
Learning
Resource (LR) portal
B. Other Learning
References
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
B. Establishing a purpose Chosen students will practice their skills in preparation of the
for the lesson upcoming technolympics event.
C. Presenting Teacher will train and guide the students.
examples/instances of
the new lesson
D. Discussing new concepts Remaining students will continue complying their lackings.
and practicing new skills
#1
E. Discussing new concepts
and practicing new skills
#2
F. Developing mastery
G. Finding practical
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about
the lesson
I. in Evaluating learning
VI. REFLECTION
A. No. of Learners who
earned 80% on the
formative assessment
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?
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