School:

DAILY LESSON LOG

Teacher:
Teaching Dates and
Time:
COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY

Aug 29-Sept 1, 2023 (WEEK 1) Quarter: 1ST QUARTER

Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
DAILY Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
LESSON LOG Teaching Dates and
Time: Aug 29-Sept 1, 2023 (WEEK 1) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

The learners demonstrate The learners demonstrate The learners demonstrate The learners demonstrate
A. Content Standards
an understanding of basic an understanding of basic an understanding the an understanding the
concepts and theories in concepts and theories in dimensions and dimensions and
cookery cookery characteristics of PECs characteristics of PECs

The learners The learners recommend The learners recommend

The learners independently
independently specific strategies to specific strategies to
demonstrate common
B. Performance Standards HOLIDAY demonstrate common
competencies in cookery as
improve “weak” areas and improve “weak” areas and
competencies in cookery sustain “strong” areas in sustain “strong” areas in
prescribed in the TESDA
as prescribed in the TESDA their PECs their PECs

LO 1. Assess Personal LO 1. Assess Personal

The learners: 1. explain The learners: 1. explain Entrepreneurial Entrepreneurial
core concepts in cookery 2. core concepts in cookery 2. Competencies 1.1. explain Competencies 1.1. explain
C. Learning Competencies/ discuss the relevance of discuss the relevance of dimensions/clusters of PECs dimensions/clusters of
Objectives the course 3. explore the course 3. explore and the different PECs and the different
opportunities for a career opportunities for a career characteristic traits per characteristic traits per
in cookery in cookery cluster 1.2. evaluate one’s cluster 1.2. evaluate one’s
PECs PECs

( Write the L Ccode for each)

II. CONTENT Introduction to Cookery Introduction to Cookery PECs PECs
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp.
2. Learner’s Material pages . pp.
3. Textbook pages

4. Additional Materials from

Learning Resource LR portal

B. Other Learning Resources LED tv, ppt, materials for LED tv, ppt, speakers, LED tv, ppt, speakers, LED tv, ppt, speakers,
activity
IV. PROCEDURE
A. Reviewing previous Lesson Energizer Energizer Energizer Energizer
or presenting new lesson
Show pictures Show pictures
B. Establishing a purpose for
the lesson Ask: what can say about the Ask: what can say about the
pictures? pictures?
a. Presenting examples/ Group Activites Let the group present their Group activities Group activities
instances of the new lesson. output.
b. Discussing new concepts Group Reporting Discuss their output. Discuss their output Discuss their output
and practicing new skills.#1
c. Discussing new concepts What competencies do you What competencies do you
and practicing new skills #2. posses right now? posses right now?

d. Developing Mastery Give example of successful Give example of successful

entrepreneur? entrepreneur?
(Lead to Formative Assessment
3)
e. Finding practical If you were an orchard grower Why do we need to know our Why do we need to know our
application of concepts and how can you help other personal competencies? personal competencies?
skills in daily living people?
f. Making Generalizations How can we say that an
and Abstraction about the orchard owner is a successful? What have you learned? What have you learned?
Lesson.
List down competencies ? List down competencies ?
g. Evaluating Learning

In your drawing book, collect 3 In your drawing book, collect

h. Additional Activities for success stories 3 success stories
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%

C. Did the remedial lesson

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 used/discover
which I wish to share with other
teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
DAILY Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
LESSON LOG Teaching Dates and
Time: Sept 4-8, 2023 (WEEK 2) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES

The learners demonstrate The learners demonstrate The learners demonstrate

an understanding the an understanding of basic an understanding the
A. Content Standards MAPEH MAPEH
dimensions and concepts and theories in dimensions and
characteristics of PECs cookery characteristics of PECs

The learners
The learners recommend The learners recommend
independently
specific strategies to specific strategies to
demonstrate common
B. Performance Standards improve “weak” areas and improve “weak” areas and
competencies in cookery
sustain “strong” areas in sustain “strong” areas in
as prescribed in the
their PECs their PECs
TESDA

LO 1. Assess Personal
LO 1. Assess Personal
C. Learning Competencies/ Entrepreneurial
The learners: Entrepreneurial
Objectives Competencies
Competencies
1.2. evaluate one’s PECs
( Write the L Ccode for each) TLE_PECS9-12-00-1
II. CONTENT PECs Introduction to Cookery PECs
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp.
2. Learner’s Material pages pp.
3. Textbook pages
4. Additional Materials from
Learning Resource LR portal
B. Other Learning Resources
IV. PROCEDURE
A. Reviewing previous Lesson Energizer
or presenting new lesson
B. Establishing a purpose for
the lesson
a. Presenting examples/
instances of the new lesson.
b. Discussing new concepts
and practicing new skills.#1
c. Discussing new concepts
and practicing new skills #2.
d. Developing Mastery
(Lead to Formative Assessment
3)
e. Finding practical
application of concepts and
skills in daily living
f. Making Generalizations
and Abstraction about the
Lesson.
g. Evaluating Learning
h. Additional Activities for
Application or Remediation
V. REMARKS
LED tv, ppt, speakers,
Show pictures
Ask: what can say about the
pictures?
Group activities
Discuss their output
What competencies do you
posses right now?
Give example of successful
entrepreneur?
Why do we need to know our
personal competencies?
What have you learned?
List down competencies ?
In your drawing book, collect 3
success stories
LED tv, ppt, speakers, LED tv, ppt, speakers, LED tv, ppt, speakers,
Energizer Energizer Energizer
Show pictures Show pictures
Ask: what can say Ask: what can say about the
about the pictures? pictures?
Let the group present their Group activities Group activities
output.
Discuss their output. Discuss their output Discuss their output
What competencies do What competencies do you
you posses right now? posses right now?
Give example of Give example of successful
successful entrepreneur?
entrepreneur?
If you were an orchard Why do we need to Why do we need to know our
grower how can you help know our personal personal competencies?
other people? competencies?
How can we say that an What have you
orchard owner is a learned? What have you learned?
successful?
List down List down competencies ?
competencies ?
In your drawing book, In your drawing book, collect
collect 3 success stories 3 success stories
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%

C. Did the remedial lesson

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 used/discover
which I wish to share with other
teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
DAILY Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
LESSON LOG
Teaching Dates and Time: Sept 11-15, 2023 (WEEK 3) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners demonstrate an
understanding the different The learners demonstrate an The learners demonstrate an
factors that influence the understanding the knowledge, understanding the knowledge,
A. Content Standards business environment. MAPEH skills, and attitudes required in MAPEH skills, and attitudes required in
maintaining kitchen tools, maintaining kitchen tools,
equipment, and work premises. equipment, and work premises.

The learners analyze how The learners independently The learners independently
factor influence the maintain clean kitchen maintain clean kitchen
business environment. tools, equipment, and tools, equipment, and
The learners relate premises. premises.
experience in generating
B. Performance Standards business ideas or
identifying business
opportunities.

LO 2. Understand the business LO 1. Clean, sanitize, and store LO 1. Clean, sanitize, and store
environment and business ideas kitchen tools and equipment 1.1 kitchen tools and equipment 1.1
recognize kitchen tools and recognize kitchen tools and
equipment to be cleaned and equipment to be cleaned and
C. Learning Competencies/ sanitized 1.2 identify the sanitized 1.2 identify the
Objectives chemicals to be utilized in chemicals to be utilized in
cleaning and sanitizing kitchen cleaning and sanitizing kitchen
tools and equipment tools and equipment

( Write the L Ccode for each) TLE_EM9-12-00-1 TLE_EM7/8-00-1

II. CONTENT BUSINESS ENVIRONMENT AND Clean and Sanitation Clean and Sanitation
MARKET (EM)
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp. pp. pp. pp. pp.
2. Learner’s Material pages pp. pp. pp. pp. pp.
3. Textbook pages

4. Additional Materials from

Learning Resource LR portal

B. Other Learning Resources LED tv, ppt, speakers, LED tv, ppt, speakers, pictures LED tv, ppt, speakers, LED tv, ppt, speakers,

IV. PROCEDURE

A. Reviewing previous Lesson crossword puzzle picture puzzle Picture Identification

or presenting new lesson

Show pictures Show pictures Show pictures

B. Establishing a purpose for
the lesson
a. Presenting examples/
instances of the new lesson.
b. Discussing new concepts
and practicing new skills.#1
c. Discussing new concepts
and practicing new skills #2.
Ask: what can say about the Ask: what can say about the Ask: what can say about the
pictures? pictures? pictures?
Group activities Group activities
Independent Activity 1
Discuss their output Discuss their output. Discuss their output
What is business environment? What is the difference of tools and What is the difference of tools and
equipments? equipments?

d. Developing Mastery
(Lead to Formative Assessment
3)
e. Finding practical
application of concepts and
skills in daily living
f. Making Generalizations
and Abstraction about the
Lesson.
g. Evaluating Learning
Give example of successful
entrepreneur?
Why do we need to know business
environment and market?
What have you learned?
Identification of Business
Environment
True or False
Pinoy hinyo game Give example of successful
entrepreneur?
Why do we need the different tools Why do we need the different tools
in the kitchen? in the kitchen?
What have you learned? What have you learned?
identification of tools List down kitchen tools that you can
see in the pictures

In your TLE Activity book. If you

were given a chance, what kind of
h. Additional Activities for business you want to be dealt with?
Application or Remediation Why?
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%

C. Did the remedial lesson

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 used/discover
which I wish to share with other
teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
DAILY Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
LESSON LOG
Teaching Dates and Time: Sept 18-22, 2023 (WEEK 4) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners demonstrate an
understanding the knowledge,
The learners demonstrate an
The learners demonstrate an skills, and attitudes required in
understanding the knowledge,
understanding the knowledge, preparing appetizers
MAPEH skills, and attitudes required MAPEH and
A. Content Standards skills, and attitudes required in
and TLE 7 in maintaining kitchen tools, TLE 7
maintaining kitchen tools,
equipment, and work
equipment, and work premises.
premises.

The learners independently The learners independently The learners independently

maintain clean kitchen maintain clean kitchen prepares appetizers
B. Performance Standards tools, equipment, and tools, equipment, and
premises. premises.

LO 2. Clean and sanitize LO 1. Perform mise en place 1.1

kitchen premises identify tools and equipment
C. Learning Competencies/ needed in the preparation of
Objectives
LO 1. Clean, sanitize, and store appetizers
kitchen tools and equipment
( Write the L Ccode for each)
TLE_HECK9- TLE_HECK9-
12KP-Ia-1 TLE_HECK9- 12KP-Ib-2 12PA-Ic-3
II. CONTENT Clean and Sanitation Introduction to Cookery PREPARE APPETIZERS (PA)
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp. pp.
2. Learner’s Material pages pp. pp.
3. Textbook pages

4. Additional Materials from

Learning Resource LR portal
B. Other Learning Resources
IV. PROCEDURE
A. Reviewing previous Lesson Picture Identification
or presenting new lesson
B. Establishing a purpose for
the lesson
a. Presenting examples/
instances of the new lesson.
b. Discussing new concepts
and practicing new skills.#1
c. Discussing new concepts
and practicing new skills #2.
d. Developing Mastery
(Lead to Formative Assessment
3)
e. Finding practical
application of concepts and
skills in daily living
f. Making Generalizations
and Abstraction about the
Lesson.
g. Evaluating Learning
h. Additional Activities for
Application or Remediation
V. REMARKS
VI. REFLECTION
A. No. of learners earned
80%in the evaluation.
LED tv, ppt, speakers, kitchen tools
Show pictures
Ask: what can say about the
pictures?
Group activities
Discuss their output
What is the difference of tools and
equipments?
What tools and equipment can
you find at home?
Why do we need the different
tools in the kitchen?
What have you learned?
List down kitchen tools that you
can see in the pictures
In your TLE book, write a story in
washing the dishes.
LED tv, ppt, speakers, kitchen
tools
Energizer
Let the group present their
output.
Discuss their output.
Cleaning and sanitizing
compounds.
What is the steps in washing the
dishes?
If you are going to wash dishes at
home, what are steps in
dishwashing?
What is the difference of cleaning
and sanitizing?
Give examples of cleaning
compound? How will stack the if
you are task to wash the dishes?
Collect pictures of cleaning and
sanitizing compounds.
LED tv, ppt, speakers,
video showing
Show pictures
Ask: what can say about the
pictures?
Individual Activity
Discuss their output
importance of knife skills and cuts
individual preformance
if your going to prepare a
vegetable salad, what are the
different cuts of vegetables that
you will use?
What have you learned?
Dempstrate how the proper way of
holding the knife.
Practice proper knife skills at
home.
B. No. of learners who required
additional activities for
remediation who scored below
80%

C. Did the remedial lesson

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 used/discover
which I wish to share with other
teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
DAILY LESSON LOG
Teaching Dates and Time: Sept 25-29, 2023 (WEEK 5) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners demonstrate an The learners demonstrate an
understanding the knowledge, understanding the knowledge,
The learners demonstrate an skills, and attitudes required in skills, and attitudes required in
understanding the knowledge, preparing appetizers preparing appetizers
MAPEH MAPEH and
A. Content Standards skills, and attitudes required in
and TLE 7 TLE 7
maintaining kitchen tools,
equipment, and work premises.

The learners independently The learners independently The learners independently

maintain clean kitchen prepares appetizers prepares appetizers
B. Performance Standards tools, equipment, and
premises.

LO 2. Clean and sanitize kitchen LO 1. Perform mise en place LO 1. Perform mise en place 1.1
premises 1.1 identify tools and identify tools and equipment
C. Learning Competencies/ equipment needed in the needed in the preparation of
Objectives
preparation of appetizers appetizers

( Write the L Ccode for each)

TLE_HECK9-
TLE_HECK9- 12KP-Ib-2 TLE_HECK9- 12PA-Ic-3 12PA-Ic-3
II. CONTENT Clean and Sanitation Introduction to Cookery PREPARE APPETIZERS (PA)
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp. pp.

2. Learner’s Material pages pp. pp.

3. Textbook pages
4. Additional Materials
from Learning Resource LR
portal
B. Other Learning LED tv, ppt, speakers, kitchen tools LED tv, ppt, speakers, kitchen LED tv, ppt, speakers,
Resources tools
IV. PROCEDURE
A. Reviewing previous Picture Identification Energizer video showing
Lesson or presenting new
lesson
Show pictures show a video (team cooking) Show pictures
B. Establishing a purpose
for the lesson Ask: what can you say about the Ask: what can you say about the Ask: what can say about the
pictures? video? pictures?
a. Presenting examples/ Group activities Group activity (Self introduction) Individual Activity
instances of the new lesson.

b. Discussing new concepts

and practicing new skills.#1 Discuss their output Discuss their output. Discuss their output

What is appetizer?
c. Discussing new concepts What tools and
and practicing new skills #2. How to clean the kitchen? equipment we can use in
Classification of appetizer.
preparing appetizer?
d. Developing Mastery What cleaning and sanitizing? Identify tools needed in preparing individual preformance
an appetizer
(Lead to Formative
Assessment 3)
e. Finding practical What is the importance of cleaning If you are tasks to prepare an If your going to prepare an
application of concepts and and sanitizing in the kitchen? appetizer, what will be your first appetizer, what kind of appetizer
skills in daily living step? will you prepare?
f. Making Generalizations
and Abstraction about the What have you learned? What have you learned? What have you learned?
Lesson.
List down the steps in washing the Identify tools needed in preparing what is canapes?
dishes? an appetizer.
g. Evaluating Learning
Give examples of cleaning
compound.
In your TLE book, write a story in Collect Appetizer recipes
h. Additional Activities for washing the dishes.
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%

C. Did the remedial lesson

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
used/discover which I wish to
share with other teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
DAILY LESSON LOG
Teaching Dates and Time: Oct. 2-6, 2023 (WEEK 6) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, understanding the knowledge, understanding the knowledge,
skills, and attitudes required in MAPEH skills, and attitudes required in MAPEH and skills, and attitudes required in
A. Content Standards preparing appetizers preparing appetizers preparing appetizers
and TLE 7 TLE 7

The learners independently The learners independently The learners independently

B. Performance Standards prepares appetizers prepares appetizers prepares appetizers
1.3 classify appetizers LO 2. Prepare a range Present a range of appetizers
according to of appetizers 3.1 identify the fundamental of
ingredients 2.1 differentiate plating
C. Learning Competencies/ 1.4 identify ingredients between hot and
Objectives according to the cold appetizers
given recipe

( Write the L Ccode for each) TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ii-5

4. Classification of Varieties of hot and Fundamentals of
appetizers cold appetizers plating
II. CONTENT
5. Variety of ingredients Methods of preparing
in preparing appetizers appetizers
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp. pp.

2. Learner’s Material pages pp. pp.

3. Textbook pages
4. Additional Materials
from Learning Resource LR
portal
B. Other Learning LED tv, ppt, speakers, kitchen tools LED tv, ppt, speakers, kitchen LED tv, ppt, speakers,
Resources tools
IV. PROCEDURE
A. Reviewing previous Picture Identification Energizer video showing
Lesson or presenting new
lesson How are appetizers classificied?
Show pictures show a video (team cooking) Show pictures
B. Establishing a purpose
for the lesson Ask: what can you say about the Ask: what can you say about the Ask: what can say about the
pictures? video? pictures?
a. Presenting examples/ Group activities Group activity (Self introduction) Individual Activity
instances of the new lesson.

b. Discussing new concepts

and practicing new skills.#1 Discuss their output Discuss their output. Discuss their output.

c. Discussing new concepts What is the difference between a

and practicing new skills #2. What is a canapes? hot and a cold appetizer? How do you plan a meal?

d. Developing Mastery What are the parts of the

(Lead to Formative canapes? Identify tools needed in preparing group activities
Assessment 3) What is the difference between a an appetizer
canapes and Hor's D' Oeuvres?

e. Finding practical Why it is important to add If your task to prepare an

application of concepts and garnishing in the canapes? appetizer, what type of appetizer Is color, size and balance important
skills in daily living Is spread necessary in making of will you prepare? Why? in plating?
canapes?

f. Making Generalizations
and Abstraction about the What have you learned? What have you learned? What have you learned?
Lesson.

Give ingreadients we can use for Give examples of hot and cold What is a platter? What are the
garnishing? appetizer. basic principle in platter
g. Evaluating Learning presentation?

Prepare different recipes of Collect Appetizer recipes How to design a platter?

h. Additional Activities for canapies
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%

C. Did the remedial lesson

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
used/discover which I wish to
share with other teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
Teacher: FELIPA PORTIA B. CABANES Learning Area: TLE - COOKERY
DAILY LESSON LOG
Teaching Dates and Time: Oct. 9-13, 2023 (WEEK 7) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, understanding the knowledge, understanding the knowledge,
skills, and attitudes required in MAPEH skills, and attitudes required in MAPEH and skills, and attitudes required in
A. Content Standards preparing appetizers preparing appetizers preparing appetizers
and TLE 7 TLE 7

The learners independently The learners independently The learners independently

B. Performance Standards prepares appetizers prepares appetizers prepares appetizers
LO 2. Prepare a range LO 2. Prepare a range Present a range of appetizers
of appetizers of appetizers 3.1 identify the fundamental of
C. Learning Competencies/ 2.1 differentiate 2.1 differentiate plating
Objectives between hot and between hot and
cold appetizers cold appetizers

( Write the L Ccode for each) TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ic-3 TLE_HECK9-12PA-Ii-5

Varieties of hot and Varieties of hot and Fundamentals of
cold appetizers cold appetizers plating
II. CONTENT
Methods of preparing Methods of preparing
appetizers appetizers
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pp. pp.

2. Learner’s Material pages pp. pp.

3. Textbook pages
4. Additional Materials
from Learning Resource LR
portal
B. Other Learning LED tv, ppt, speakers, kitchen tools LED tv, ppt, speakers, kitchen LED tv, ppt, speakers,
Resources tools
IV. PROCEDURE
A. Reviewing previous
Lesson or presenting new
lesson
B. Establishing a purpose
for the lesson
a. Presenting examples/
instances of the new lesson.
Picture Identification Energizer video showing
How are appetizers classificied?
show a video (team cooking) Video showing Show pictures
Ask: what can you say about the Ask: what can you say about the Ask: what can say about the
video? video? pictures?
Group activities Group activity (Self introduction) Individual Activity

b. Discussing new concepts

and practicing new skills.#1 Discuss their output Discuss their output. Discuss their output.

c. Discussing new concepts What is the difference between a

and practicing new skills #2. What is a canapes? hot and a cold appetizer? How do you plan a meal?

d. Developing Mastery What are the parts of the

(Lead to Formative canapes? Identify tools needed in preparing group activities
Assessment 3) What is the difference between a an appetizer
canapes and Hor's D' Oeuvres?

e. Finding practical Why it is important to add If your task to prepare an

application of concepts and garnishing in the canapes? appetizer, what type of appetizer Is color, size and balance important
skills in daily living Is spread necessary in making of will you prepare? Why? in plating?
canapes?

f. Making Generalizations
and Abstraction about the What have you learned? What have you learned? What have you learned?
Lesson.

Give ingreadients we can use for Give examples of hot and cold What is a platter? What are the
garnishing? appetizer. basic principle in platter
g. Evaluating Learning presentation?

Prepare different recipes of Collect Appetizer recipes How to design a platter?

h. Additional Activities for canapies
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%

C. Did the remedial lesson

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
used/discover which I wish to
share with other teachers?

Prepared by: Checked by: Noted by:

FELIPA PORTIA B. CABANES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal
Annex iB to DepEd Order No. 42 , s. 2016
School: COMPOSTELA NATIONAL HIGH SCHOOL -DAY Grade Level: 9
GRADES 1 to 12
Teacher: MARIAN ANGELI R. RELLES Learning Area: TLE - COOKERY
DAILY LESSON LOG
Teaching Dates and Time: Oct. 16,18, & 20, 2023 (WEEK 8) Quarter: 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, understanding the knowledge, understanding the knowledge,
skills, and attitudes required in TLE 10 skills, and attitudes required in TLE 10 (WELLNESS skills, and attitudes required in
A. Content Standards preparing appetizers (WELLNESS preparing appetizers preparing appetizers
MASSAGE)
MASSAGE)

The learners independently The learners independently The learners independently

B. Performance Standards
C. Learning Competencies/
Objectives
( Write the L Code for each)
II. CONTENT
( Subject Matter)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
prepares appetizers prepares appetizers prepares appetizers
Present a range of appetizers Present a range of appetizers
3.1 identify the fundamental 3.1 identify the fundamental of
of plating plating
LO 4. Store appetizers
TLE_HECK9-12PA-Ij-6 TLE_HECK9-12PA-Ij-6 TLE_HECK9-12PA-Ij-6
Principles and techniques in performance task
storing appetizers performance task
Safety and hygienic
practice
pp. pp.

2. Learner’s Material pages pp. pp.

3. Textbook pages
4. Additional Materials
from Learning Resource LR
portal
B. Other Learning LED tv, ppt, speakers, kitchen tools kitchen tools and ingredients kitchen tools and ingredients
Resources
IV. PROCEDURE
A. Reviewing previous
Lesson or presenting new
lesson
B. Establishing a purpose
for the lesson
a. Presenting examples/
instances of the new lesson.
game
How do feel about the game? check the project plan check the project plan
show a video (storing)
Ask: what can you say about the project plan project plan
video?
Group activities

b. Discussing new concepts Discuss their output remind the learning proper remind the learning proper
and practicing new skills.#1 sanitation and good mise en place sanitation and good mise en place

c. Discussing new concepts How do we store our food?

and practicing new skills #2. What are the ways to store food?

d. Developing Mastery
(Lead to Formative group activity group activities
Assessment 3)
e. Finding practical Why it is important to store proper
application of concepts and the appetizer?
skills in daily living
f. Making Generalizations
and Abstraction about the What have you learned? What have you learned? What have you learned?
Lesson.
Give storing rating the performance task rating performance task
g. Evaluating Learning

h. 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%
C. Did the remedial lesson
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
used/discover which I wish to
share with other teachers?

Prepared by: Checked by: Noted by:

MARIAN ANGELI R. RELLES CONSOLACION A. ANINIPO URLINDO CHAVEZ DevEdD
Teacher 1 Master Teacher Principal