K TO 12 School Grade Level 9

DAILY LESSON LOG Teacher Learning Area Cookery

Teaching Dates and Time Quarter 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I.
OBJECTIVES
A. Content
Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.

B. Performance
Standards The learners independently prepares appetizers.

C. Learning
Competencies / LO 2. Prepare a range of appetizers
Objectives
Write the LC
code for each 2.1 differentiate between 2.2 prepare a variety of 2.3 evaluate the finished 2.5 follow workplace
hot and cold appetizers appetizers product safety procedures
2.4 rate the finished
product using rubric

7. Varieties of hot and cold appetizers 8. Methods of preparing appetizers 9. Suggested projects
9.1. Canapés 9.2. Hors d’oeuvres 9.3. Fruit appetizers
II. CONTENT
9.4. Vegetable appetizers 9.5. Etc. 10. Occupational Health and Safety
(OHS)

III. LEARNING RESOURCES

A. References

1. Teacher’s TLE_HECK9-KP-I-D-1
Guide pages
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2. Learner’s Page 84-90
Materials pages
3. Textbook
pages
4. Additional
Materials from
Learning
Resource (LR)
portal

B. Other .
Learning
Resources

IV.
PROCEDURES
A. Reviewing
Performance task :
the previous The students will enumerate
lesson or the different classification of
presenting the appetizer.
Students will prepare appetizer with the given recipe.
new lesson
B. Establishing Discussing the purpose and
a purpose for importance of Preparing
the lesson Appetizers.
Students will elaborate Occupational Health and Safety (OHS).

C. Presenting Students will demonstrate the given appetizer recipes:

examples/ Activity: Video Presentation
instances of the of pictures of different Salmon and Cucumber Bites
new lesson appetizer recipes. Preparing hors d’ oeuvre cocktails and relishes
Mixed vegetables relish with cheddar cheese dip
Activity: Ask students the Procedure for preparing Canapés from toast.
difference of each appetizers
from one another.

D. Discussing
new concepts Discussing the meaning of

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and practicing Hors d vors and the
new skills #1 difference of hot and cold
appetizers.

E. Discussing
new concepts Activity: Video Presentation
and practicing Prepare a range of appetizer:
new skills #2 Hot and Cold Appetizer

F. Developing
mastery (Leads Activity sheets on identifying
to Formative hot and cold appetizer.
Assessment 3)
G. Finding
practical Citing examples of daily
applications of activities where hot and cold
concepts and appetizer can be served.
skills in daily Students will identify their prepared appetizer as hot or cold appetizer.
living

H. Making
generalizations Why is it important to
and abstractions recognize hot and cold
about the lesson appetizer?

I. Evaluating Your output will be rated using the scoring rubric below:
learning Post-test on hot and cold SCORE CRITERIA
appetizer. 5 Properly compiled complete (20) recipes in a very attractive manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner

J. Additional
activities for Students will make a journal: What I have Learn Journal.
application or
remediation

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V. REMARKS

VI. 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
REFLECTION 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%
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?

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G. What
innovation or
localized
materials did I
use/discover
which I wish to
share with other
teachers?

Prepared by:

JACKIE LOU S. VILLARBA

Teacher I

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