School: Grade Level: 7

GRADES 1 to 12 TLE – Commercial

DAILY LESSON LOG Teacher: Learning Area: Cooking
September 26-30, 2022 (Week 6)
7A-1:00-2:00(Mon-Tue &Thu-Fri)
7B-11:00-12:00(Mon-Tue); 2:00-3:00(Wed-Thu)
Teaching Dates and 7C-7:40-8:40 (Mon-Thu)
Time: 7D- 8:40-9:40; 10:00-11:00( Mon-Tue); 8:40-9:40(Thu-Fri) Quarter: Quarter 1

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVE
A. Content Standards
B. Performance Standards
C. Learning Competencies/
Objectives
( Write the L Ccode for
each)
The learners demonstrate an The learners demonstrate an understanding on the Practice of occupational health and safety
understanding in creating
kitchen lay-out in
Commercial Cooking.
The learners independently The learners independently practice occupational health and safety
identify, familiarize the
signs,lines, symbols and the
types of kitchen and
appropriate layouts..
LO 2. Create kitchen lay-out LO 1: Identify hazards and risks
2.1 Identify the types of 1.1 Identify hazard and risks in the workplace and their corresponding indicators;
kitchen and appropriate 1.2 Apply safety measures in the kitchen;
layouts; 1.3 Recognize and establish contingency measure during workplace accidents, fire and other
2.2 Familiarize with signs, emergencies.
lines and symbols of kitchen TLE_HECK7/8OHSP-0j-10
layouts;
2.3 Use signs, lines and
symbols appropriately.
TLE_HECK7/8KL-0f-6

II. CONTENT Determining Your Kitchen’s Commonly Encountered Protecting property from Protecting staff and visitors from
( Subject Matter) Layout Maintenance Problems in fire,natural hazards and crime accidents and legislations that may
Commercial Kitchens affect business

III. LEARNING
 RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Material pages
3. Additional Materials from
Learning Resource LR
portal
B. Other Learning Resources
IV. PROCEDURE
A. Reviewing previous Lesson
or presenting new lesson
B. Establishing a purpose for the
lesson
C. Presenting examples/
instances of the new lesson.
D. Discussing new concepts and
practicing new skills.#1
E. Discussing new concepts and
practicing new skills #2.
TG, Page 15
Commercial Cooking
Exploratory Course 7/8,
page 56-59
Cookery NC II, LM
Recall the previous lesson on
basic kitchen layout.
-What are the three primary
kitchen work station?
Show a video on different
kitchen layout.
Let the students share their
ideas what they know about
kitchen layout.
Let the students design their
own kitchen by using the
different symbols
More elaboration and show
kitchen layout samples to let
the students understand well.
TG, Page 15
Commercial Cooking
Exploratory Course 7/8, page
63-67
Cookery NC II, LM
What are the three basic kitchen
layout and primary kitchen
layout shapes?
-Read and explain the definition
of terms
Show a picture of different
kitchen fire accidents.
-Let the learners give their ideas
What safety and security
procedures do you suggest to
avoid and prevent such
accidents?
In your notebook, list down 5
hazards that cause fire accidents
Power point presentation on
the common kitchen hazards.
TG, Page 15
Commercial Cooking
Exploratory Course 7/8, page
67-69
Cookery NC II, LM
A review activity-it is on
arranging the letters to form the
correct word.
In running a business in a
cafeteria or a big food service
establishment what are the
responsibilities as the owner
that you are going to consider?
What is the no. 1 priority that
you will secure?
As a worker in an
establishment, what are your
responsibilities regarding
health, safety and security to
your workplace.
Discuss on apply health, safety
and security procedures in the
workplace
TG, Page 15
Commercial Cooking
Exploratory Course 7/8, page 69-
72
Cookery NC II, LM
Review from the previous lesson
In a business, a worker/staff plays
an important role in carrying out
the work and implementing the
plants that made by the owner that
is why they are called the
backbone of organization and they
should be safely secured and
protected from accidents in the
workplace.
What common type of workplace
accident usually happen in a
cafeteria or food establishment?
Give safety tips in securing staff
and vistors from workplace
accidents?
A broad explanation on
 Protecting your staff and
visitors from accidents
- Slips, Trips and Falls

F. Developing Mastery
(Lead to Formative Assessment
3)
G. Finding practical application
of concepts and skills in daily
living
H. Making Generalizations and
Abstraction about the Lesson.
I. Evaluating Learning
Have the sketches complete
Let the students
discuss/explained their own
sketches
-Let the students cite
advantages of their dream
kitchen layout sketches.
Present to the students the
scoring rubrics
16-20-Excellent Output
11-15 Very Good
6-10 Fair Output
5 and below-Poor Output
Answer self-Check 1.1
Spot the Hazard at Work
Directions. Take a look at the
pictures of kitchen workplace.
List down all your observations
of unsafe acts or conditions.
Choose your answer/s from the
choices.
What is potential hazard?
What are the common problems
that we face on a day to day use
in commercial kitchens?
Enumeration: Give at least 5
ways to reduce the risk of
kitchen hazards.
- Electricity
- Fire safety
- Accident reporting and
investigation
 Legislations that may
affect business
Do the given activity by filling
in with the missing word/s
in the sentence.
Group Activity The teacher will give most
Each group will give their ideas common workplace accidents and
on the following; the students will give the necessary
Group 1-How to protect safety procedures
establishment from fire hazards
Group 2- How to protect
establishment from natural
hazards
Group 3- How to protect
property/establishment from
crime like burglary and theft of
money.
What are the responsibilities Let the students summarize the
that an owner or a worker topic
should consider when running a
business like cafeteria or big
food establishment?
How should a worker or an
owner protect his/her
establishment from natural
hazards, fire hazards and from
crime?
#Match Me
Answer the given assessment Directions. Match Column A with
your answers from Column B
 J. Additional Activities for
Application or Remediation
V. REMARKS
Answer the following
questions in your TLE
notebook.
1.What kitchen shape is the
most flexible and most
popular which provide a
compact triangle?
2. How do you choose the
best layout for your kitchen?
Let the students list the
unexpected kitchen hazards and
some suggestions to prevent
them.
Answer the following question
in your notebook.
1. How should a worker/owner
manage risks to ensure overall
safety of his/her clients and
business?
Poster making
Draw/make slogan/poster on safety
and hygiene practices in the
workplace. Use 2x4 feet
illustration board, appropriate
color medium and drawing tools.

VI. REFLECTION

A. No. of learners earned

80%in the evaluation.
B. . No. of learners who required
additional activities for
remediation who scored below
80%