School: Grade Level: 7

GRADES 1 to 12 TLE – Commercial

DAILY LESSON LOG Teacher: Learning Area: Cooking
October 3-7, 2022 (Week 7)
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

I. OBJECTIVE Session 1 Session 2 Session 3 Session 4

A. Content Standards
The learners demonstrate an
understanding on the Practice
The learners demonstrate an understanding in evaluating and controlling hazards and risks in the
of occupational health and
workplace.
safety

B. Performance Standards
C. Learning Competencies/
Objectives
( Write the L Ccode for
each)
The learners independently
practice occupational health
and safety
LO 1: Identify hazards and
risks
TLE_HECK7/8OHSP-0j-10
The learners independently evaluate and control hazards and risks in the workplace.
LO 1: Evaluate and control hazards and risks in the workplace
1.1 Follow consistently OHS procedures for controlling hazards/risks.
1.2 Use Personal Protective Equipment (PPE) in accordance with OHS.

TLE_HECK7/8OHSP-Oi-9
II. CONTENT Types of Hazard/Risk in the OHSP for Controlling Engineering and Administrative Use Personal Protective
( Subject Matter) Workplace Hazards/Risks Controls Equipment (PPE) in Accordance
with OHS

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages TG, Page 15 TG, Page 15 TG, Page 15 TG, Page 15
2. Learner’s Material pages LM mod. 8,page 4-8 LM mod. 9,page 3-6 LM mod. 9,page 6-8 LM mod. 9,page 8-11
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.
F. Developing Mastery
(Lead to Formative Assessment
3)
Cookery NC II
Review from the previous
lesson
In a business, a worker/staff
should know how to identify
hazards and risk 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
 hazards identification
 four different types
and their examples
Activity 3:
Directions: Categorized the
type of Hazard/Risk in the
Workplace described by the
situation given below.
Identify according to the
Cookery NC II
Activity 1. Open-Ended
Statement
Direction: Answer the
following questions below.
Write your answers in your
TLE notebook.
-What do I know about hazards
in the workplace?
-What can I do in relation to
hazards inside the laboratory
room?
How do you implement
effective controls of hazards in
your kitchen?
How do you keep and Let the students share their
maintain your workplace free ideas.
from work hazards?
Activity 2. Word Search
Direction: From the puzzle,
search for at least ten (10)
words which are under
hazards/risks in the workplace.
Explain broadly the hierarchy
of controls
 Elimination
 Substitution
Answer self-Check 1 .1
Cookery NC II
A review from the previous
lesson.
-What is elimination and
subsiuion?
-How are these two hierarchy of
controls implemented?
Cite an example of building
designs that can give hazards to
workers or clients and that
needs engeeniring controls.
In your own idea what is
administrative control and
engeeniring control?
Discussion on
 Engineering Controls
 Administrative
Controls
-What are the work pratices
under administrative controls?
- How do you implement
engineering controls in your
workplace?
Cookery NC II
A review from the previous lesson.
-What are the five (5) control
methods under the hierarchy of
controls?
-What is the least effective among
the five controls?
Show pictures of a worker wearing
PPE
Le them share their ideas
Rearrange the letters to make a
word that describes the images
shown below. Write your answers
in your TLE notebook.
A broad explanation on the
 Use Personal Protective
Equipment (PPE) in
Accordance with OHS
Activity 2 Arrange Me.
Directions: Read the description
in each number then rearrange the
letters to get the correct word.
Write your answer in your TLE

G. Finding practical application
of concepts and skills in daily
living
H. Making Generalizations and
Abstraction about the Lesson.
I. Evaluating Learning
J. Additional Activities for
Application or Remediation
V. REMARKS
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%
Types of Hazard. (Physical,
Chemical, Biological,
Ergonomic) Write your
answer in your TLE
notebook.
The teacher will give most
common workplace accidents
and the students will give the
necessary safety procedures
-What are the four hazards?
Give an example of each.
-Differentiate hazards from
risks
#Match Me
Directions. Match Column A
with your answers from
Column B
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.
Identify the picture if it is
elimination or substitution?
What is the use of hierarchy of
controls?
-Explain what is elimination,
substitution and give some
examples.
Activity 1: Picture Talk
“4 Pics One Word”
Directions: Supply the missing
letters to form a word that gives
description appropriate to the
pictures shown.
1. What is engineering control?
2. How do you implement
administrative controls in your
workplace?
.
In an A4 size bond paper,
draw a signage or proper
labeling to avoid hazards. Use
the illustration in your module
as your basis.
What is the difference between
engineering control and
administrative controls?
How do you implement the
latter in a certain establishment?
Present to the students the
scoring rubrics
16-20-Excellent Output
11-15 Very Good
6-10 Fair Output
Draw the hierarchy of controls
in 1 whole bond paper (A4
Size) and to be submitted next
meeting.
notebook.
Enumerate 6 Personal Protective
Equipment we use in the kitchen
and give their uses.
Let the students summarize the
topic.
Answer the given assessment
(teacher-made test)
1. Why PPE reffered as the last
line of defense?
2. What is the main purpose of
wearing PPE?