School AGSAM INTEGRATED SCHOOL Grade Level COOKERY

Daily Lesson Teacher AILYN P. ORILLANEDA Learning Area TVL-COOKERY

Log Teaching Dates and AUGUST 29-31, SEPT 1, 2023

Time
Quarter 1

Monday Tuesday Wednesday Thursday Frida

y
I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises.
B. Performance Standards The learners independently maintain clean kitchen tools, equipment, and premises.
C. Learning LO 1. Clean, sanitize, and store LO 1. Clean, sanitize, and LO 1. Clean, sanitize,
Competences/Objectives kitchen tools and equipment store kitchen tools and and store kitchen tools - clean and sanitize kitchen
- recognize kitchen tools and equipment and equipment tools in accordance with
(Write the LC code for
equipment to be cleaned - identify the chemicals prepare cleaning prescribed standards
each)
and sanitized to be utilized in agents in
HOLIDAY TLE_HECK9- 12KP-Ia-1 cleaning and accordance with
sanitizing kitchen manufacturer’s
tools and instructions
equipment
TLE_HECK9- 12KP-Ia-1
II – CONTENT Performance Task

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as
paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References TECGINICAL-VOCATIONAL- TECGINICAL-VOCATIONAL- TECGINICAL-
LIVELIHOOD (HOME ECONOMICS) LIVELIHOOD (HOME VOCATIONAL-
COOKERY MANUAL ECONOMICS) LIVELIHOOD (HOME
COOKERY MANUAL ECONOMICS)
COOKERY MANUAL
1. Teacher’s Guide Pages
2. Learner’s Manual Pages PP. 21-24 PP.21-24 PP.21-24
3. Textbook Pages
4. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources
 Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES

A. Reviewing previous lesson or

presenting the 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
(Leads to Formative Assessment 3)
 Monday Tuesday Wednesday Thursday Friday
G. Finding practical applications of
concepts and skills in daily living

H. Making generalizations and

abstractions about the lesson

I. Evaluating learning
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION .
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?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
 School Tboli National High School Grade Level COOKERY
Daily Lesson Log Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Teaching Dates and July 09-13,2018 2:50-4:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equi0pment in cookery
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en place
Competences/Objectives identify tools and equipment 1.2 clean, sanitize, and prepare tools, classify appetizers identify ingredients according
(Write the LC code for needed in the preparation of utensils, and equipment based on according to ingredients to the given recipe
appetizers DOING
each) the required tasks 1. Enumerate the different 1. Discuss the following recipe that
1. define what is appetizer RELATED
1. Discuss the proper way of cleaning classification of appetizers can be used in preparing
2. Discuss the brief history of WORKS
and sanitizing tools and equipment appetizer
appetizer 2. Classify the following
needed for appetizer 2. Create a simple recipe of
3. Enumerate the different foods if it is hot or cold hor
appetizer
tools and equipment in 2. Demonstrate the proper way of d` oeuvre
3. Recognize the importance of
preparing appetizers cleaning and sanitizing tools and 3. Give importance to the recipe in preparing appetizer
TLE_HECK912PA-Ic-3 equipment needed for appetizer following classification of TLE_HECK912PA-Ic-3
3. Value the importance of proper appetizers to prepare it
cleaning and sanitizing tools and properly
equipment to insure safety in TLE_HECK912PA-Ic-3
preparing appetizer
TLE_HECK912PA-Ic-3
II – CONTENT History of Appetizer Cleaning, sanitizing, and preparing tools and Classification of appetizers Variety of ingredients in
utensils to be used preparing appetizers

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education Curriculum
Curriculum Technology and Technology and Livelihood Education Curriculum Technology and Technology and Livelihood
Livelihood Education Learning Learning Module Livelihood Education Learning Education Learning Module
Module Module
 5. Teacher’s Guide Pages
6. Learner’s Manual Pages
7. Textbook Pages
8. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources
IV – PROCEDURES
A. Reviewing previous lesson or
presenting the 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
(Leads to Formative Assessment 3)
Monday Tuesday Wednesday Thursday Friday
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
Review the past activity taken What are the different tools needed Review the previous
in preparing appetizer? lesson
Picture parade Picture analysis :Ask the learners What do you usually eat
how the two picture differ from before you have your
each other in terms of cleaning them lunch?
The teacher will show a video Video presentation: showing the Video clip of the different
about the brief history of do`s and don’ts in cleaning tools and classification of
appetizer equipment appetizers
Discuss the brief history of Discussion about the proper way of Enumerate each
appetizer cleaning and sanitizing tools and classification of
equipment appetizers
Discuss the different tools Enumerate the correct way of Discuss each classification
needed in preparing appetizer cleaning the tools and equipment of appetizers
Picture analysis Checklist: Put check if the statement Let the learners identify
is correct and X if not the following foods if it is
Hot or cold hor`d oeuvre
 Monday Tuesday Wednesday Thursday Friday
G. Finding practical applications of The learners will have to choose Demonstration of proper way of Let the learners list down
concepts and skills in daily living one picture from the different tools cleaning some tools and foods under hot and cold
needed in preparing appetizer and equipment Hor`d oeuvre
they have to tell its uses
H. Making generalizations and Why there’s a need for us to study Why cleaning and sanitizing is What are the different
abstractions about the lesson the different tools need in important? classification of appetizer?
preparing appetizer? How can we make sure that we What is the difference of hot
How will you choose the tools and clean and sanitize the tools and and cold hor`d oeuvre
equipment needed in preparing equipment properly?
appetizer?
I. Evaluating learning quiz
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION 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 to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet 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?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON

School Tboli National High School Grade Level COOKERY

Daily Lesson Log Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Teaching Dates and July 02-06,2018 2:30-3:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competences/Objectives
(Write the LC code for
each)
II – CONTENT
The learners demonstrate an understanding the use and maintenance of equipment in cookery
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
LO 1. Utilize appropriate LO 1. Utilize appropriate kitchen Practicum: Garnishing LO 1. Perform mise en
kitchen tools, equipment, tools, equipment, and 1. Perform the different place
and paraphernalia paraphernalia garnishes 1.1 identify tools and
1. Identify the different types of Return Demonstration DOING equipment needed in the
2. Apply the different
cuts 1.Demonstrate the different types of RELATED preparation of appetizers
styles used in garnishing
WORKS
2. Demonstrate the different cuts foods 1. define what is appetizer
types of cuts 2. Apply the proper way of cutting 2. Discuss the brief history of
3. Participate actively in
3. Give importance to the fruits and vegetables appetizer
different methods of cutting 3. Appreciate the importance of the the activity 3. Enumerate the different tools
proper way cutting fruits and and equipment in preparing
vegetables appetizers
Types of cuts

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum
Curriculum Technology and Technology and Livelihood Education Technology and Livelihood
Livelihood Education Learning Learning Module Education Learning Module pp.33-
Module 36
9. Teacher’s Guide Pages

10. Learner’s Manual Pages

11. Textbook Pages
 12. Additional Materials from
Learning Resource (LR)
Portal
B. Other Learning Resources
IV – PROCEDURES
A. Reviewing previous lesson or
presenting the 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
(Leads to Formative Assessment 3)
Monday Tuesday Wednesday Thursday Friday
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
What are the different methods As a review the learners will have Review through a group activity Review the past activity
of cooking? a demonstration about the taken
different types of cutting
The teacher will show different Enable for the learners to Enable for the learners to Picture parade
picture and the learners will have familiarized with the different perform/practice some
to tell something about the types of cutting garnishing techniques need for
different pictures food platting
The teacher will show a
Picture parade video about the brief
history of appetizer
Discuss the different cutting Discuss the brief history
methods of fruits and vegetables of appetizer
Discuss the different tools
needed in preparing
appetizer
Picture analysis Practicing the different types of Practicing/performing some Picture analysis
cutting garnishes
 Monday Tuesday Wednesday Thursday Friday
G. Finding practical applications of The teacher will ask some Group Activity: Demonstration Group activity: Each group The learners will have to
concepts and skills in daily living volunteer to demonstrate some of the different types of cuts are given 2 hours to perform choose one picture from the
cutting types the different garnishes different tools needed in
preparing appetizer and they
have to tell its uses
H. Making generalizations and What are the different cutting Oral questioning about the Oral questioning about the Why there’s a need for us to
abstractions about the lesson methods? activity activity study the different tools
What is the importance of applying need in preparing appetizer?
appropriate cutting methods? How will you choose the
tools and equipment needed
in preparing appetizer?
I. Evaluating learning Checking their output with Checking of the output with
rubrics rubrics
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION 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 to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet 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?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C. GUANZON

School Tboli National High School Grade Level COOKERY

Daily Lesson Log Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Teaching Dates and JUNE 18-22,2018 2:30-3:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
C. Learning LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate LO 1. Utilize appropriate LO 1. Utilize
Competences/Objectives tools, equipment, and kitchen tools, equipment, kitchen tools, equipment, and appropriate kitchen
(Write the LC code for paraphernalia and paraphernalia paraphernalia tools, equipment, and
each) 1.Explain the proper dishwashing, 1.Discuss the proper way of 1. Identify the different paraphernalia
rinsing and sanitizing techniques cleaning kitchen Surfaces cleaning agents 1. Identify the sanitation
2.Demonstrate the proper 2.Demonstrate the proper way 2. Determine the uses of each procedure
of cleaning kitchen surfaces DOING RELATED
dishwashing techniques cleaning agents 2. Discuss the sanitation
3. Appreciate the importance WORKS
3. Give importance to the proper procedures
3. Value the importance of
of cleaning the kitchen 3. Give importance to the
way of dishwashing techniques surfaces to ensure safety in storing cleaning agents properly
sanitation procedure
preparing foods

II – CONTENT Proper Dishwashing Cleaning Kitchen Surfaces Types and Uses of Cleaning Sanitation Procedures
Techniques Agents

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
 A. References
13. Teacher’s Guide
Pages
14. Learner’s Manual
Pages
15. Textbook Pages
16. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning Resources
IV – PROCEDURES
A. Reviewing previous lesson or
presenting the 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
K to 12 Basic Education Curriculum K to 12 Basic Education K to 12 Basic Education Curriculum K to 12 Basic Education
Technology and Livelihood Education Curriculum Technology and Technology and Livelihood Curriculum Technology and
Learning Module Livelihood Education Learning Education Learning Module, Livelihood Education
Module pg.15-18 pgs. 20-24 Learning Module,
pgs. 20-24
Monday Tuesday Wednesday Thursday Friday
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
Review the previous lesson What are the procedure in Ask the learners about the Review the previous
through a quiz washing the dishes? previous topic lesson
Ask the learners if they do Are you cleaning your Ask the learners if they are using What should you do
dishwashing at home. How do kitchen? What do you cleaning agents in cleaning their before starting cleaning?
they make sure that they are clean first? Are you kitchen, dishes etc.
washing it carefully? cleaning the kitchen while What type of cleaning agent are
What are their procedure in cooking? they using?
washing dishes?
Arrange the following steps on The teacher will show different The teacher will ask the
the proper way of washing the Picture analysis: compare cleaning agents, and the learners learner to define what is
dishes the two picture will site examples on where do sanitation
they use the cleaning agents
Discuss the correct way of Discuss the proper way of Discuss the different cleaning Discuss the sanitation
washing the dishes cleaning kitchen Surfaces agents and its purpose procedures
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery
(Leads to Formative Assessment 3)
What are the steps in washing Discuss the do`s and Don’ts Discuss the proper way of storing Discuss the importance of
the dishes while cleaning the kitchen the cleaning agents cleaning schedules
surfaces
Check This:
Fill in the blanks with the
correct answer

Monday Tuesday Wednesday Thursday Friday

G. Finding practical applications of Individual activity; Answer the Make a slogan on a Give the reasons why the following
concepts and skills in daily living following questions “CHECK OR proper way of cleaning agents should not be mixed Check This: True or false
CROSS” cleaning kitchen Drain cleaner + drain cleaner
surfaces Hydrogen peroxide + vinegar
Slogan will be rated Bleach + Ammonia
using scoring rubric Baking Soda + Vinegar
H. Making generalizations and What is dishwashing? Why is it important to What precautionary measure will What is sanitation?
abstractions about the lesson What are the correct procedure in clean kitchen you advise in using cleaning agents? What is the importance
washing the dishes? surfaces? of sanitation procedure?

I. Evaluating learning Check the activity Check the slogan Check the output of the learners Checked the activity
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION 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 to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet 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?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. GUANZON
GUANZON

School Tboli National High School Grade Level COOKERY

Daily Lesson Log Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Teaching Dates and JUNE 11-15,2018 2:30-3:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards
C. Learning
Competences/Objectives
(Write the LC code for
each)
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
LO 1. Utilize appropriate kitchen LO 1. Utilize appropriate
tools, equipment, and kitchen tools, equipment, and
paraphernalia paraphernalia
1.1 identify types of tools,
equipment, and a. Identify the cleaning kitchen
HOLIDAY HOLIDAY
paraphernalia tools and Equipment used in
(INDEPENDENCE DAY) DOING RELATED Eid al-Fitr
a. identify the types of tools, cookery WORKS
equipment and paraphernalia; b. Demonstrate the proper way
b. describe the various types of of cleaning kitchen tools and
kitchen tools, equipment and equipment
paraphernalia; and c. Value the importance of
proper way of cleaning kitchen
 c. appreciate the importance of tools and equipment to minimize
kitchen tools, equipment and accumulation of dust, dirt and to
paraphernalia prevent food contamination

II – CONTENT Types of kitchen tools, Cleaning Kitchen tools and

equipment and paraphernalia equipment used in cookery

III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum
Technology and Livelihood Education Technology and Livelihood
Learning Module, Education Learning Module,
pgs. 1-8 pgs. 9-12
17. Teacher’s Guide
Pages
18. Learner’s Manual
Pages
19. Textbook Pages P49-58 P87-91
20. Additional Materials
from Learning
Resource (LR) Portal
B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or
presenting the 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
(Leads to Formative Assessment 3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
What are the kitchen tools that
you use in your kitchen?
Present a video clip
“Tool Story”
Discuss the different kitchen tools
and equipment
The teacher will discuss the uses
of tools and equipment
Ask for a volunteer to pick a tools or
equipment & describe appropriate
use of kitchen tools & equipment.
Monday
Directions: Read the given recipe
carefully & list down all the tools that
you need to prepare in order to finish
the activity.
“RELLENONG BANGUS”
. What are the cutting, measuring,
mixing, tools & equipment that can be
used in COOKERY?
2. When are we going to use these
tools & equipment?
3. Why is it important to know the
proper use of tools & equipment?
Evaluate groups on their time lines
Ask the learners about the
previous topic
4 Pics 1 word
The teacher will ask some
volunteer to demonstrate the
proper way of cleaning some
kitchen tools
Discuss the proper way of
cleaning the tools and equipment
Demonstrate the proper way of
cleaning kitchen tools
Return Demonstration: The
teacher will ask the learners to
demonstrate the proper way of
cleaning kitchen tools
Tuesday Wednesday Thursday Friday
Check this: Tell whether the
following practices are applicable in
cleaning and sanitizing kitchen tools
and equipment.
Why is it important to clean and,
sanitize kitchen tools and equipment
properly?
Check the output of the learners
IV – REMARKS
V – REFLECTION 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 to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet 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?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON
GUANZON GUANZON
 School Tboli National High School Grade Level COOKERY
Daily Lesson Log Teacher NEISTEL ZHEEN P. LOZADA Learning Area TVL-COOKERY
Teaching Dates and JUNE 11-15,2018 3:30-4:30 Quarter 1
Time

Monday Tuesday Wednesday Thursday Friday

I - OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery

B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures

C. Learning
Competences/Objectives
(Write the LC code for
each)
HOLIDAY
(INDEPENDENCE DAY)

II – CONTENT
 III – LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
as paper-based materials. Hands - on learning promotes concept development.
RESOURCES
A. References
21. Teacher’s Guide
Pages
22. Learner’s Manual
Pages
23. Textbook Pages P49-58 P87-91
24. Additional Materials
from Learning
Resource (LR) Portal
25.
B. Other Learning Resources

Monday Tuesday Wednesday Thursday Friday

IV – PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer
from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw
conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.

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
(Leads to Formative Assessment 3)

Monday Tuesday Wednesday Thursday Friday

G. Finding practical applications of
concepts and skills in daily living

H. Making generalizations and

abstractions about the lesson

I. Evaluating learning
J. Additional activities for application
or remediation
IV – REMARKS
V – REFLECTION 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 to help the students learn? Identify what help your
instructional supervisors can provide for you so when youmeet 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?
G.What innovation or localized materials
did I use/discover which I wish to share
with other teachers?
Observed/Checked by:
Name & Signature CRISTINA C. GUANZON CRISTINA C. CRISTINA C. GUANZON CRISTINA C. GUANZON CRISTINA C.
GUANZON GUANZON