BOLBOK NATIONAL Grade 7 -

School Grade Level

HIGH SCHOOL Pearl/Emerald
DAILY Learning
Teacher MARILOU B. CHAVEZ TLE
LESSON Area
LOG Teaching June 5, 2018
Dates and 9:15-10:15 Quarter First
Time 10:15-11:15

Tuesday
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of basic concepts and theories in cookery.

B. Performance The learners independently demonstrate common competencies in cookery as prescribed in the
Standards TESDA Training Regulation.
C. Learning 1. Explain basic concepts in cookery
Competencies 2. Discuss the relevance of the course
Write the LC code for 3. Explore opportunities for cookery as a career
each
Introduction
 Basic concepts in cookery
II. CONTENT
 Relevance of the course
 Career opportunities
III. LEARNING
RESOURCES
A. References
1. Teacher’s Curriculum Guide page 3
Guide pages
2. Learner’s
Module pages
3. Textbook
pages
4. Additional Laptop ,Power point presentation, TV, pictures
Materials from
Learning
Resource (LR)
portal
B. Other Learning https://i.ytimg.com/vi/IP321w5nMvo/hqdefault.jpg
Resources http://www.spot.ph/newsfeatures/60518/the-spot-ph-guide-to-weekend-classes
https://firstgourmetacademy.wordpress.com/category/uncategorized/page/2/
https://i.ytimg.com/vi/5PNyGctfvHM/maxresdefault.jpg
http://www.chefline.co.uk/popup_image.php?pID=2732&image=0
http://www.zazzle.com/aprons
https://www.pamperedchef.com/shop/Cookware/Cookware+Utensils/
Executive+Slotted+Turner/2358
http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/
basic_principles_of_cookery.html
Curriculum Guide
DLP
IV. Procedures
A. Reviewing
previous lesson or
presenting new
lesson
B. Establishing a Picture Puzzle Game
purpose for the Directions: Answer the questions given. Each correct answer will give you a chance to reveal
lesson the given pictures.

Questions:
1) This is used for slicing, chopping and mincing food.
CHOPPING BOARD
 2) It is an outer protective garment that covers primarily the front of the body.
APRON

3) The tool used in turning the food when cooking.

C. Presenting Slide show:
examples/instance The teacher will show pictures of different persons working in the field of cookery.
s of the new lesson
(Analysis)

D. Discussing new “LET’S DO IT”

concepts and The class will grouped into three (3), each group will be given the following tasks:
practicing new
skill #1 Group 1 – Using a Venn Diagram, discuss the concept of cookery during the ancient times
and cookery today
Group 2 – Give the relevance of the course
Group 3 - Through a drawing, show different career opportunities in cookery

E. Discussing new
concept and “YOU KNOW IT, SHARE IT”
practicing new
skills Directions: With your partner, fill the pan with the needed information about the concept,
#2 importance and career opportunities cookery. Write your answer in a one whole sheet of
paper.

F. Developing “LAST GROUP STANDING”

mastery (Leads to
formative Directions: You will be given a chance to pick out a task to be presented in the class.
assessment #3) Task 1: Singing the areas of cookery (Song)
Task 2: Acting out the importance of cookery (Role Play)
Task 3: Advertising the career opportunities (Commercial)

RUBRICS

Criteria 5 3 2
Relevance/Message Understanding of Understanding of Understanding of
concept is clearly concept is evident. the concept is not
evident. evident.
Organized Presentation is Presentation is Presentation is not
Presentation orderly and visually orderly and orderly done.
appealing. effective.
Creativity Engaging and Mostly engaging. Interesting in parts
attention grabbing but not sustained.
throughout the
presentation.

G. Finding practical If you will be given a chance to choose any business or career relevant to cookery, what will
applications of you choose and why?
concepts and skills
in daily living
H. Making Based on the discussion complete the statements below.
generalizations
and abstractions Cookery is divided into ____________________________. This course is important
about the lesson because ____________________.

Someday, a cookery student can become _______________________________.

I. Evaluating TRUE or FALSE. Draw a chef’s hat if the statement is true and if it
learning is false draw a spatula

1) Cookery is the practice or skill of preparing and cooking food.

 2) Baking is an area of cookery.
3) Cooking involves the application of heat to foodstuff.
4) Cookery is not only concerned with tenderizing of food but also in the creation and
concentration of flavors.
5) The skill cookery involved the ability to control the amount of foodstuff.

J. Additional
activities for
application or
remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earn 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson
D. No. of learner 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?

Prepared by:

MARILOU B. CHAVEZ
Teacher III Noted by:

MARITES A. APDUA
Officer In- Charge