Region XI Grade Level 9

GRADE 10 Teacher Learning Area Technology and

DAILY Livelihood
LESSON Education
LOG
Teaching Dates
7-19-2022 Quarter 4
and Time

I. OBJECTIVES
A. Content
Standards
The learners demonstrate an understanding of how to prepare dessert.
B. Performance The learners independently prepare dessert.
Standards
C. Learning At the end of the lesson, the students are expected to:
Competencies/
a. distinguish the common types of desserts.
Objectives
(Write the LC b. reflect the importance of desserts in a meal, and
code) c. make one simple dessert.

II. CONTENT
Types of Common Desserts

III. LEARNING
RESOURCES
Payne, June et. Al (2010).Thesis; Introduction to Food Service
A. References
Wayne e Gisslen,(2007). Professional Cooking
1. Teacher’s Guide pages
2. Learner’s Materials TLE Self Learning Materials
pages Other related materials
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning
Resources Activity Sheets, Pictures, Video clips
C. Integration
ICT Integration
IV. PROCEDURES
The teacher will present the classroom rules as guide for the students during the class
discussion.

Classroom Rules:

1. Listen attentively to the teacher's discussion of the lesson.

A. Reviewing previous
lesson or presenting the 2. Follow properly the instruction for various activities.
new lesson 3. Participate actively in every task to the best of your ability and understanding.

5 mins ELICIT
Activity 1
 The teacher will show pictures of different common occasion and ask
questions.
-What do the following pictures have in common?
 ENGAGE

Activity 2: WATCH ME! GUESS ME!

o Let the students watch a video clip and they will distinguish its common types
B. Establishing a of desserts.
purpose for the lesson

EXPLORE

Activity 1: Four Pics One Word

The teacher will show four pictures of desserts and the students will guess the correct common
C. Presenting types of dessert on it.
examples/instances of the
1. Answer: Fruit
new lesson
2. Answer: Pudding
3. Answer: Cake
4. Answer: Gelatin

EXPLORE
D. Discussing new
concepts and practicing
Activity 2: Name Me!
new skills #1
The students will give an example of each type of dessert.
1. Fruit: ________________
E. Discussing new 2. Pudding: _______________
concepts and practicing 3. Cake: _______________
new skills #2
4. Gelatin: ________________

Activity 3:

F. Developing mastery 1. What is the relevance of preparing dessert in real life situation?
(leads to Formative 2. What is the importance dessert in one meal in real life situation?
Assessment) 3. How do you apply the lesson in real life situation?

Make one simple dessert.

Ingredients:
o 2 tablespoons of sugar
o ½ cup of hot water
o 1 banana

Procedures:
1. Wash the banana.
G. Finding practical 2. Peel the banana.
application of concepts 3. Slice the banana.
and skills in daily living 4. Make a sugar syrup.
5. In a bowl put a sliced banana and sugar syrup and mix together.
6. Then serve, or refrigerate if needed.

Materials Needed:
Slicer
Clean Bowl
Tablespoon
Plate
Drinking Glass
H. Making The students will make a reflection from the topic about the importance of desserts in a meal.
generalizations and
abstractions about the RUBRICS:
lesson
I. Evaluating Assessment
Learning
J. Additional activities
for application or
remediation

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 75% in the evaluation
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.
F.
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?
Noted by:
Prepared by: