lOMoARcPSD|32040512

Cookery-9-DLL- Third- Quarter

Batchelor of Secondary Education , Major in Biology (Dr. Emilio B. Espinosa Sr.

Memorial State College of Agriculture and Technology)

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 lOMoARcPSD|32040512

School: BUSIING INTEGRATED SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: VANESSA JOY P. ORPILLA Learning Area: Cookery 9
DAILY LESSON Teaching Dates and Time: FEBRUARY 5-8, 2024 Quarter: 3-WEEK 1
LOG

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an
understanding how to prepare
sandwiches
The learners independently
prepare sandwiches
LO1: Perform mise en place
The learners demonstrate an
understanding how to prepare
sandwiches
The learners independently
prepare sandwiches
LO1: Perform mise en place
The learners demonstrate an
understanding how to
prepare sandwiches.
The learners independently
prepare sandwiches.
LO1: Perform mise en place
The learners demonstrate an
understanding how to
prepare sandwiches
The learners independently
prepare sandwiches
LO1: Perform mise en place

1.1 identify ingredients 1.2 Identify culinary terms 1.3 Identify

D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
according to the given recipe.
At the end of the session,
students can enumerate the
different ingredients in making
sandwich.
TLE_HECK9-12SW-IIIa-11
- Ingredients Used for
Sandwiches
1.1 identify ingredients related to sandwiches type/classification of
according to the given recipe. sandwiches
At the end of this session, the At the end of the session, the At the end of the session, the
learners can familiarize and learners can apply the learners can classify the
classify the different tools culinary terms related to different kinds of
and sandwich. sandwiches.
equipment for sandwich
making.
TLE_HECK9-12SW-IIIa-11 TLE_HECK9-12SW-IIIa-11 TLE_HECK9-12SW-IIIa-11
-Special Tools for Sandwiches Culinary Terms Related - Different Types of -
to Sandwiches Sandwich

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages LM p146-148 LM p140-146 NA LM p 150-153
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and Visuals from Laptop and https://www.scribd.com/doc Visuals from Laptop and
TV, pictures, actual tools, TV, pictures, actual tools, ument/517108632/Informati TV, pictures, actual tools,
chalk, eraser, speaker, chalk, eraser, speaker, on-Sheet-5-1- chalk, eraser, speaker,

Visuals from Laptop and

TV, pictures, actual tools,
chalk,
eraser, speaker,

IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the previous Conduct a recap of the
meeting.
B. Establishing purpose for the Lesson Tell Me What You See!
(Motivation) Show pictures of different Name the following tools or
ingredients on making equipment.
sandwiches.
C. Presenting examples /instances of the -Power point Presentation or
new lessons (show pics, videos, ppt) Video Presentation
D. Discussing new concepts and Conduct a 5-item pretest
practicing new skills #1. (Pre-
Discussion Activity)
E. Discussing new concepts & Using visual aids, the teacher
practicing and concern to new skills will deliver the lesson for the
#2 day.
F. Developing Mastery (Leads to The class will enumerate the
Formative Assessment) (activity after different ingredients in making
the lesson) sandwiches.
G. Finding Practical Applications Why is it important to identify
of concepts and skills in daily the different ingredients in
living (application) making a sandwich?
H. Generalizing & Abstractions about If time permits, have a synthesis
the lessons of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a eight
(8) – item formative assessment,
advice students to prepare a ¼
sheet of paper)
J. Additional activities for application or Interview
remediation (assignment/homework) Ask 5 members of your family
and ask the what is their favorite
ingredients of sandwich. Write
in your TLE notebook.
V.REMARKS
Prepared by:
VANESSA JOY P. ORPILLA
lOMoARcPSD|32040512
Conduct a recap of the
discussion. previous discussion. previous discussion.
YOU NAME IT! GIBERRISH GAME The teacher will ask the
The learners will guess the learners about their favorite
gibberish word. sandwich and why.
-Power point Presentation or -Power point Presentation -Power point Presentation or
Video Presentation - Video Presentation Video Presentation
What are the basic tools related The teacher will call The teacher will ask the
to sandwiches that you know? students randomly and ask learner about their favorite
them about their sandwich and why?
assignments and they will
present it in the class.
Using visual aids, the teacher Using visual aids, the Using visual aids, the
will deliver the lesson for the teacher will deliver the teacher will deliver the
day. lesson for the day. lesson for the day.
The class will identify the Conduct of the graded Hot or Cold
following if it’s Tools or recitation. Two points if able Identify the following
Equipment. to answer correctly. sandwiches if they are
belong to hot or cold
sandwiches
How is it important to have Why do we need to be Why do we need to be
tools in making sandwich? familiar in the different familiar in the different
culinary terms related to culinary terms related to
sandwich? sandwich?
If time permits, have a synthesis If time permits, have a If time permits, have a
of the lesson. synthesis of the lesson. synthesis of the lesson.
The teacher will conduct a ten The teacher will conduct a Classify the different kinds
(10) – item formative five (5) – item formative of sandwiches.
assessment, advice students to assessment, advice students
prepare a ¼ sheet of paper) to prepare a ¼ sheet of
paper.
Search at least 10 culinary terms Search the Different Prepare for a long quiz.
related to sandwiches Types/Classifications of
Sandwiches. Write it in your
TLE Notebook.
Noted:
AGRIFINA P. REIGO
 lOMoARcPSD|32040512

Teacher Principal
 lOMoARcPSD|32040512

Prepared by: Noted:

VANESSA JOY P. ORPILLA AGRIFINA P. REIGO
Teacher Principal
 lOMoARcPSD|32040512

School: BUSIING INTEGRATED SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: VANESSA JOY P. ORPILLA Learning Area: COOKERY
DAILY LESSON Teaching Dates and Time: FEBRUARY 12-15, 2024 / 3:15-4:15 PM Quarter: 3- WEEK 2
LOG

I. OBJECTIVES SESSION 5 SESSION 6 SESSION 7 SESSION 8 FR

EE
DA
Y
A. Content Standards The learners demonstrate an The learners demonstrate The learners demonstrate an The learners
understanding how to prepare an understanding how to understanding how to demonstrate an
sandwiches. prepare prepare sandwiches. understanding how to
sandwiches. prepare sandwiches.
B. Performance Standards The learners independently The learners The learners independently The learners
prepare sandwiches independently prepare prepare sandwiches. independently prepare
sandwiches sandwiches.
C. Learning Competencies LO 1. Perform mise en place LO 2. Prepare a variety LO 2. Prepare a variety of L
1.1 identify ingredients of sandwiches sandwiches
according to the given. O
1.2 Identify culinary terms 2.1 Identify sandwich 2.1Identify sandwich
related to sandwiches component. component 1
1.3 Identify type/classification
L
of sandwiches
O

D. Sub tasking (if needed) At the end of the session, students At the end of this session, the At the end of this session, At the end of the
should be able to attain at least learners can name the the learners can session, students
75% mastery from the long quiz. sandwich components. independently observe their should be able to
own subject based on its answer the given
component. question.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb- TLE_HECK9-12SW-
g12 IIIb-
g12
II. CONTENT Ingredients Used for Basic Component of Sandwich Observation GRADED
(Subject Sandwiches RECITATION
Matter) Special Tools for Sandwiches
Culinary terms for Sandwich
Different Kinds of Sandwich
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
 lOMoARcPSD|32040512

2.Learner’s Materials Pages NA NA p.260-262 NA

3.Textbook Pages NA NA NA NA
4. Additional Materials from NA NA NA NA
Learning Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and Visuals from Laptop and https://
TV, pictures, actual tools, TV, pictures, actual tools, www.youtube.com/
chalk, eraser. chalk, eraser, masking tape, watch?v=NvP-
speaker, iYf1ymc
https://www.youtube.com/
watch? v=LfrI7iqJQZ4
IV. PROCEDURES

A. Review Previous Lessons
B. Establishing purpose for the Lesson Long Quiz
(Motivation)
C. Presenting examples /instances of
the new lessons (show pics, videos,
ppt)
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
E. Discussing new concepts &
practicing and concern to new skills
#2
F. Developing Mastery (Leads to
Formative Assessment) (activity
after the lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
H. Making Generalizations &
Abstractions about the lessons
I. Evaluating Learning
(assessment/test)
J. Additional activities for
application or remediation
lOMoARcPSD|32040512
Give a short review. Conduct a recap of the previous Conduct a recap of NA
discussion. the previous
discussion.
WORD HUNT Video Watching The teacher will play the “Let’s
about Sandwiches Make a Burger Song”
Long Quiz Show pictures -Actual Observation Power point or Video
Presentation
Long Quiz The learners will try to label the The teacher will discuss The teacher will discuss the
components of sandwich through the directions of instructions to the learners.
the pictures shown on the screen. observation activity.
Long Quiz The learners will start to There is bowl that full of
answer the observation questions about the previous
tool about their topics. The learners will pass the
Using visual aids, the teacher will sandwich. bowl to their classmates while the
deliver the lesson for the day. music is being play. When the
songs stop, the student who hold
the bowl will pick a question and
he/she will answer it. Continue
the process until all learners
answer the recitation.
Long Quiz Label the components of The learners will start to GRADED RECITATION
sandwich. answer the observation
tool given to them.
Long Quiz The learners will think and write The learners will share GRADED RECITATION
ingredients which can be used as their observations to the
structure or base, fillings or class.
moistening agent in the
corresponding place or area of a
BIG SANDWICH.
Long Quiz If time permits, have a synthesis If time permits, have GRADED RECITATION
of the lesson. a synthesis of the
lesson.
Long Quiz The teacher will conduct a five The learner will answer GRADED RECITATION
(5) – item formative assessment, the journal
advice students to prepare ¼ sheet
of paper. I learned that…………
I realized that………….
Collect and compile Bring any types of sandwich next Prepare for graded Search for Identify Breads
twenty pictures of different meeting. recitation next meeting. Suited for Sandwich Making.
 lOMoARcPSD|32040512

(assignment/homework) types of sandwiches, Write it in your TLE Notebook.

classify according to Hot
or Cold sandwiches.
The learners’ output will
be
rated based on the rubric.
V.REMARKS

Prepared by: Noted:

VANESSA JOY P. ORPILLA AGRIFINA P. REIGO
Teacher Principal II
 lOMoARcPSD|32040512

Teacher Principal
 lOMoARcPSD|32040512

School: BUSIING INTEGRATED SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: VANESSA JOY P. ORPILLA Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: FEBRUARY 19-22, 2024 / 3:15-4:15 PM Quarter: 3/ WEEK 3

I. OBJECTIVES SESSION 9 SESSION 10 SESSION 11 SESSION 12 FREE DAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
The learners demonstrate an
understanding preparing and
cooking sauces required for
menu items.
The learners independently
prepare and sauces required
for menu items.
LO 2. Prepare a variety of
sandwiches
The learners demonstrate
an understanding
preparing and cooking
sauces required for
menu items.
The learners
independently prepare
and sauces required
for menu items.
LO 2. Prepare a variety
of sandwiches

2.2 Identify bread suited for 2.2 Identify bread suited for 2.2 Identify bread suited for 2.1 Identify
sandwich making sandwich making sandwich making sandwich
component.

2.2 Identify bread suited

for sandwich making
D. Subtasking (if needed) At the end of the session, At the end of the session, students Observation At the end of the session,
students should identify bread should identify bread suited for students should be able to
suited for sandwich making sandwich making attain at least 75%
mastery from the long
Continuation…………. quiz.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12
II. Types of Bread Continuation…. Observation Types of Bread
CONT -Yeast Bread Types of Bread
ENT -Buns and Rolls -Flat Bread
(Subje -Wraps
ct -Quick Bread
Matter
)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages pp. 154-158 pp. 154-158 NA NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from NA
Learning
Resources (LR) Portal)
B.Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and
pictures, actual tools, chalk, pictures, actual tools, chalk, TV, pictures, actual tools,

IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the
Lesson
(Motivation)
C. Presenting examples /instances of
the new lessons (show pics, videos,
ppt)
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
E. Discussing new concepts &
practicing and concern to new skills
#2
F. Developing Mastery (Leads to
Formative Assessment) (activity
after the lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
H. Making Generalizations &
Abstractions about the lessons
I. Evaluating Learning
(assessment/test)
J. Additional activities for
application or remediation
(assignment/homework)
V.REMARKS
eraser, masking tape, speaker,
Conduct a recap of the
previous discussion. Ask the
learners about their past
lessons.
Give different kinds of bread
available in your place.
Describe it’s looks and taste.
Power point Presentation or
Video Presentation
NA
Using visual aids, the teacher
will deliver the lesson for the
day.
This is a 2-day discussion
This is a 2-day discussion
This is a 2-day discussion.
This is a 2-day discussion
This is a 2-day discussion.
Have an advance reading for
the continuation of topic.
eraser, masking tape, speaker,
Conduct a recap of the previous
discussion. Ask the learners about previous discussion. Ask
their past lessons.
Continuation of Discussion……
Power point Presentation
- Video Presentation
NA
Using visual aids, the teacher
will deliver the lesson for the
day.
The learners will group the
breads base on their types.
Why is it important to become
familiar in the different types of
breads?
If time permits, have a synthesis
of the lesson.
The teacher will conduct a
five(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Bring 3 different kinds of bread
next meeting.
lOMoARcPSD|32040512
chalk,
eraser, masking tape, speaker.
Conduct a recap of the Give a short review.
the learners about their
past
lessons.
MATCH IT! Long Quiz
Actual bread, pen and paper. Long Quiz
The teacher will discuss Long Quiz
the instructions.
Using the actual bread, pen Long Quiz
and paper. The teacher will
let the learners observe their
breads.
The learners will bring out Long Quiz
their different types of
bread. They will observe
each type
based on the last discussion.
How does breads affect Long Quiz
our economy?
If time permits, have a Long Quiz
synthesis of the lesson.
They will describe their Long Quiz
bread using the format given
to them.
Bread 1:
Bread 2:
Bread 3:
Prepare for long quiz. Search for the Suitable
filling and spreads for
sandwich. Write in your
TLE Notebook.
 lOMoARcPSD|32040512

Prepared by: Noted:

VANESSA JOY P. ORPILLA AGRIFINA P. REIGO
Teacher Principal II
 lOMoARcPSD|32040512

Prepared by: Noted:

VANESSA JOY P. ORPILLA AGRIFINA P. REIGO
Teacher Principal II

Prepared by: Checked by:

Teacher Principal

School: Grade Level: 9

GRADES 1 to 12 Teacher: Learning Area: CO

DAILY LESSON LOG Teaching Dates and Time:
I. OBJECTIVES SESSION 13
A. Content Standards The learners demonstrate an
understanding how to prepare
sandwiches.
B. Performance Standards The learners independently
prepare sandwiches
C. Learning Competencies LO 2. Prepare a variety of
sandwiches.
2.3 Suitable filling
spreads.
D. Subtasking (if needed) At the end of this session, the
learners can select suitable
fillings and spreads.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12
II. CONTENT
(Subject Matter) Fillings and Spreads for
Sandwiches Part 1
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide NA
2.Learner’s Materials Pages LM pp. 158-159
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B.Other Learning Resources Visuals from Laptop and
TV, pictures, actual tools,
chalk, eraser.
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of
previous discussion.
lOMoARcPSD|32040512
Quarter: 3/ WEEK 4
SESSION 14 SESSION 15 SESSION 16 FREE DAY
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. prepare sandwiches.
The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches
LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches sandwiches sandwiches
2.1 Identify sandwich
and 2.3 Suitable filling and spreads. 2.3 Suitable filling and component
spreads. 2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and
spreads.
At the end of this session, the At the end of this session, the At the end of the session,
learners can select suitable learners should familiarize in students should be able to
fillings and spreads. different kinds of spread. answer the given questions.
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
GRADED RECITATION
Fillings and Spreads for Fillings and Spreads For
Sandwiches Part 2 Sandwiches Part 3
NA NA NA
NA NA NA
LM pp 158-159 LM pp.158-159 NA
NA NA NA
NA NA NA
Visuals from Laptop and Visuals from Laptop and NA
TV, pictures, actual tools, TV, pictures, actual tools,
chalk, eraser. chalk, eraser.
https://en.wikipedia.org/wiki/S
pread_(food)#:~:text=Commo
n%20spreads%20include
%20dairy%20spreads,spreads
%20(such%20as%20p
%C3%A2t%C3%A9).
the Conduct a recap of the previous Conduct a recap of the NA
discussion. previous discussion.

B. Establishing purpose for the Lesson
(Motivation)
C. Presenting examples /instances of the
new lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to
Formative Assessment) (activity after the
lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
H. Generalizing & Abstractions about the
lessons
I. Evaluating Learning
(assessment/test)
J. Additional activities for application
or remediation (assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
FOUR PICS, ONE WORD
Power point Presentation or
- Video Presentation
NA
Using visual aids, the teacher
will deliver the lesson for the
day.
The learners will classify the
following fillings if they are
dry or moist fillings.
Why filling is called as the
heart of sandwich?
If time permits, have a
synthesis of the lesson.
The teacher will conduct a five
(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Search for the most popular
sandwich fillings
combinations. Write in your
TLE Notebook.
lOMoARcPSD|32040512
Ask the learners about their CROSSWORD PUZZLE CHARADES
favorite sandwich fillings. The teacher will prepare
Ask the learners about their words from the previous
favorite spread. topics.
Power point Presentation or Power point Presentation or Power point or
- Video Presentation - Video Presentation Video Presentation
NA NA The teacher will discuss the
instructions to the learners.
The topic will deliver the lesson Using visual aids, the teacher Group the class into 6
through PowerPoint and playing will deliver the lesson for the members. The team will
the downloaded video. day. choose one representative
who will act and the rest
will guess it. Timer is
2minutes.
Combi Combi! The learners will name 5 GRADED RECITATION
The learners will try to guess different kinds of spread.
what sandwich will come out
based on the filling’s
combinations.
Is it necessary to used expensive Give the importance of spread. GRADED RECITATION
fillings to be suitable in any
kind of sandwich?
If time permits, have a synthesis If time permits, have a GRADED RECITATION
of the lesson. synthesis of the lesson.
The teacher will conduct a ten The teacher will conduct a The team who earned more
(10) – item formative five (5) – item formative points at the end of the game
assessment, advice students to assessment, advice students to are considered winners.
prepare ¼ sheet of paper. prepare ¼ sheet of paper.
Search for the different kinds of Make an album (collage or Follow up for the Collage or
Spreads. Write it in your TLE scrapbook) of ten (10) Scrapbook Activity. To be
Notebook. different fillings and spread submitted on Monday.
Your output will be evaluated
using rubrics. To be
submitted next week.
 lOMoARcPSD|32040512

E. Which of my teaching strategies worked

well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

Teacher Principal

School: Grade Level: 9

GRADES 1 to 12 Teacher: Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time:
I. OBJECTIVES SESSION 17
A. Content Standards The learners demonstrate an
understanding how to prepare
sandwiches.
B. Performance Standards The learners independently
prepare sandwiches
C. Learning Competencies LO 2. Prepare a variety of
sandwiches
2.4 Select and prepare
glazes/sweet sauces
D. Sub tasking (if needed) At the end of this session, the
learners select appropriate
glaze and sweet sauce.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12
II. CONTENT Prepare glazes/sweet sauces
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide NA
2.Learner’s Materials Pages NA
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and
TV, pictures, actual tools,
chalk, eraser.
https://www.youtube.com/watch
?v=eFoUP7M8wG0
https://www.youtube.com/watch
?v=m4Y4gmUrXVI
https://www.youtube.com/watch
?v=_CVuKvEr9cs
lOMoARcPSD|32040512
Quarter: 3/WEEK 5
SESSION 18 SESSION 19 SESSION 20 FREE DAY
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. prepare sandwiches.
The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches
LO 2. Prepare a variety of LO 2. Prepare a variety of
LO 2. Prepare a variety of sandwiches sandwiches
sandwiches
2.4 Select and prepare 2.5 Prepare sandwiches using 2.5 Prepare sandwiches
glazes/sweet sauces. sanitary practices. using sanitary practices.
At the end of this session the At the end of this session, the At the end of this session,
learners can prepare skillfully learners can prepare the learners can prepare
glazes and sweet sauces. sandwich using sanitary simple cold sandwich
practices. skillfully using sanitary
practices.
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
-Preparing Sandwiches Making Simple Cold
Prepare glazes/sweet sauces Sandwiches (Ham
Performance Task Sandwich)
NA NA NA
NA NA NA
NA pp. 161-162 pp. 162-165
NA NA NA
NA NA NA
Visuals from Laptop and TV, Visuals from Laptop and Visuals from Laptop and
pictures, actual tools, chalk, TV, pictures, actual tools, TV, pictures, actual tools,
eraser, masking tape, chalk, eraser, masking tape, chalk, eraser, masking tape,
speaker, speaker, speaker,

https://www.youtube.com/watch
?v=tJrT27G2FQM
tration/discussion.IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous
discussion.
B. Establishing purpose for the Lesson DESCRIBE ME!
(Motivation) The learners will describe the
pictures shown on the screen.
C. Presenting examples /instances of the Power point Presentation or
new lessons (show pics, videos, ppt) - Video Presentation, board and
chalk
D. Discussing new concepts and practicing NA
new skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and Using visual aids, the teacher
concern to new skills #2 will deliver the lesson for the
day.
F. Developing Mastery (Leads to FACT or BLUFF
Formative Assessment) (activity after the
lesson) Group the learners into 5
groups. Each group will be
given a n illustration board and
chalk. (They will write their
answer at the black part of it).
They will answer FACT if the
statement is correct, and
BLUFF if it’s not.
G. Finding Practical Applications of Why glazes and sauces are
concepts and skills in daily living important in sandwich making?
(application)
H. Making Generalizations & Abstractions If time permits, have a synthesis
about the lessons of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a eight
(8) – item formative assessment,
lOMoARcPSD|32040512
Conduct a recap of the Conduct a recap of the
previous discussion. previous discussion.
PERFORMANCE TASK JUMBLED WORD
Actual Ingredients, Tools and Power point Presentation or
Equipment - Video Presentation
NA NA
PERFORMANCE TASK Using visual aids, the teacher
will deliver the lesson for the
day.
PERFORMANCE TASK The learners will find their
partner for the next activity.
PERFORMANCE TASK Why is it important to practice
safety in assembling
sandwich?
PERFORMANCE TASK If time permits, have a
synthesis of the lesson.
The teacher will evaluate the The teacher will conduct a ten
output using the rubric. (5) – item formative
Conduct a recap of the
previous discussion.
Ask the learners if they are
ready for today’s
performance.
Power point Presentation
- Video Presentation
The teacher can decide if
they will do the performance
task simultaneously or right
after the
demonstration/discussion of
the whole process.
Using visual aids, the
teacher will deliver the
lesson for the day.
The teacher will also
demonstrate the sandwich
making.
The learners will prepare
their ingredients, tools and
equipment in preparing
sandwich.
The learners will follow the
steps in making simple cold
sandwich using their own
ingredients.
If time permits, have a
synthesis of the lesson.
The teacher will evaluate the
performance using the
 lOMoARcPSD|32040512

advice students to prepare ¼ assessment, advice students to rubric.

J. Additional activities for application
or remediation (assignment/homework)
sheet of paper.
Prepare for a Performance Task
The learners will divide into
four groups. Each group will
bring ingredients for making
simple glaze. The performance
will be rated using rubric.
prepare ¼ sheet of paper.
Search for the Tools and Find a partner
Equipment needed in
sandwich making. Bring 2 loaf bread, ham,
lettuce and cheese. If it’s not
available, you can bring any
spread or fillings available in
your home.
Find a partner
Bring buns or monay, burger
patty, lettuce and cheese. If
it’s not available, you can
bring any spread or fillings
available in your home.

V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

Teacher Principal

School: Grade Level: 9

GRADES 1 to 12 Teacher: Learning Area: COOKERY

DAILY LESSON LOG Teaching Dates and Time:
I. OBJECTIVES SESSION 21
A. Content Standards The learners demonstrate an
understanding how to prepare
sandwiches.
B. Performance Standards The learners independently
prepare sandwiches
C. Learning Competencies LO 2. Prepare a variety of
sandwiches
2.4 Prepare sandwiches using
sanitary practices.
D. Sub tasking (if needed) At the end of this session, the
learners can prepare simple
hamburger skillfully using
sanitary practices.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12
II. CONTENT Make Hot Sandwiches
(Subject Matter) (Hamburger)
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide NA
2.Learner’s Materials Pages pp. 162-165
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape,
speaker,
IV.PROCEDURES
lOMoARcPSD|32040512
Quarter: 3/WEEK 6
SESSION 22 SEESION 23 SESSION 24 FREE DAY
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. prepare sandwiches.
The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches
LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches sandwiches sandwiches
2.4 Prepare sandwiches using 2.4 Prepare sandwiches using 2.1 Identify sandwich
sanitary practices. sanitary practices. component.
2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and
spreads.
.4 Select and prepare
glazes/sweet sauces
2.5 Prepare sandwiches
using sanitary practices.
At the end of this session, the At the end of this session, the At the end of the session,
learners can prepare learners can prepare students should be able to
sandwich skillfully using sandwich skillfully using attain at least 75% mastery
sanitary practices. sanitary practices. from the long quiz.
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
Making Clubhouse Sandwich Making Grilled Cheese All the topics of LO2.
Sandwich Prepare a variety of
sandwiches
NA NA NA
NA NA NA
pp. 162-165 pp. 162-165 NA
NA NA NA
NA NA NA
Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser, masking tape, eraser, masking tape,
speaker, speaker,

A. Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to Formative
Assessment) (activity after the lesson)
G. Finding Practical Applications of concepts
and skills in daily living (application)
H. Making Generalizations & Abstractions
about the lessons
I. Evaluating Learning (assessment/test)
J. Additional activities for application or
remediation (assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
Conduct a recap of the previous
discussion.
PERFORMANCE TASK
Power point Presentation
- Video Presentation
The teacher can decide if they
will do the performance task
simultaneously or right after the
demonstration/discussion of the
whole process.
Using visual aids, the teacher
will deliver the lesson for the
day.
The teacher will demonstrate the
actual hamburger making.
The learners will prepare their
ingredients, tools and equipment
in preparing sandwich.
The learners will follow the
steps in making hamburger
using their own ingredients.
If time permits, have a synthesis
of the lesson.
The teacher will evaluate the
performance using the rubric.
Find a partner
Bring 2 loaf bread, scrambled
ham, butter and cheese. If it’s
not available, you can bring any
spread or fillings available in
your home.
lOMoARcPSD|32040512
Conduct a recap of the Conduct a recap of the Give a short review.
previous discussion. previous discussion.
PERFORMANCE TASK PERFORMANCE TASK Long Quiz
Power point Presentation Power point Presentation Long Quiz
- Video Presentation - Video Presentation
The teacher can decide if they The teacher can decide if they Long Quiz
will do the performance task will do the performance task
simultaneously or right after simultaneously or right after
the demonstration/discussion the demonstration/discussion
of the whole process. of the whole process.
Using visual aids, the teacher Using visual aids, the teacher Long Quiz
will deliver the lesson for the will deliver the lesson for the
day. day.
The teacher will demonstrate The teacher will demonstrate
the actual clubhouse making. the actual grilled cheese
making.
Long Quiz
The learners will prepare their The learners will prepare their
ingredients, tools and ingredients, tools and
equipment in preparing equipment in preparing
sandwich. sandwich.
The learners will follow the The learners will follow the Long Quiz
steps in making clubhouse steps in making simple grilled
sandwich using their own cheese sandwich using their
ingredients. own ingredients.
If time permits, have a If time permits, have a Long Quiz
synthesis of the lesson. synthesis of the lesson.
The teacher will evaluate the The teacher will evaluate the Long Quiz
performance using the rubric. performance using the rubric.
Find a partner On your notebook, write a
Prepare for a unit test. journal.
Bring 2 loaf bread,monay or
pandesal, butter and cheese. Date:
Topic:
I learned that……………
I realized that……………
 lOMoARcPSD|32040512

B. No. of learners who requires additional

acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

Teacher Principal

School: Grade Level: 9

GRADES 1 to 12 Teacher: Learning Area: COOKERY
DAILY LESSON Teaching Dates and Time: Quarter: 3/WEEK 7
LOG
 lOMoARcPSD|32040512

I. OBJECTIVES SESSION 25 SESSION 26 SESSION 27 SESSION 28

 lOMoARcPSD|32040512

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwich. sandwich. sandwich. prepare sandwich.
B. Performance Standards The learners independently The learners independently The learners independently The learners
prepare sandwiches. prepare sandwiches. prepare sandwiches. independently prepare
sandwiches.
C. Learning Competencies LO 3. Present a variety of LO 3. Present a variety of LO 3. Present a variety of LO 3. Present a variety of
sandwiches sandwiches sandwiches sandwiches

3.1 Present sandwiches 3.1 Present sandwiches 3.1 Present sandwiches 3.1 Present sandwiches
attractively attractively attractively attractively

D. Sub tasking (if needed) At the end of this session, the At the end of this session, the At the end of this session, the At the end of the session,
learners can explain the learners can independently learners can apply the students should be able to
importance of portion control in present sandwich creatively. creative way to present attain at least 75% mastery
sandwich making. sandwiches. from the long quiz.
Write the LC code for each TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-
13
II. CONTENT - Present a Variety of - Present a Variety of
(Subject Matter) Sandwiches Sandwiches Performance Task Quiz
Portion Sandwiches and It’s
Ingredients Creative Way to Present
Sandwiches
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages pp. 178 pp. 179 NA NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and Visuals from Laptop and TV, Visuals from Laptop and TV,
TV, pictures, actual tools, pictures, actual tools, chalk, pictures, actual tools, chalk,
chalk, eraser. eraser, masking tape, eraser, masking tape,
speaker, speaker,
IV.PROCEDURES
C. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Conduct a recap of the Give a short review.
discussion. previous discussion. previous discussion.
B. Establishing purpose for the Lesson DESCRIBE THE PICTURES COMPARE ME PERFORMANCE TASK Quiz
(Motivation)
C. Presenting examples /instances of the new Power point Presentation or Power point Presentation Actual Ingredients, Tools and Quiz
lessons (show pics, videos, ppt) - Video Presentation - Video Presentation Equipment
 lOMoARcPSD|32040512

D. Discussing new concepts and practicing NA NA NA Quiz

new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and Using visual aids, the teacher Using visual aids, the teacher PERFORMANCE TASK Quiz
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the
day. day.
F. Developing Mastery (Leads to Give the tools and equipment The learners will form a ten- PERFORMANCE TASK Quiz
Formative Assessment) (activity after the needed in portion control. member group for the next
lesson) performance task.
G. Finding Practical Applications of What will happen if we do not How does plating affects the PERFORMANCE TASK Quiz
concepts and skills in daily living apply the portion control in food presentation?
(application) sandwiches and other kinds of
foods?

H. Generalizing & Abstractions about the If time permits, have a synthesis
lessons of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a ten
(5) – item formative assessment,
advice students to prepare ¼
sheet of paper.
J. Additional activities for application Search for the creative ways to
or remediation (assignment/homework) present sandwiches. Write in
your TLE Notebook.
If time permits, have a PERFORMANCE TASK Quiz
synthesis of the lesson.
The teacher will conduct a ten The teacher will evaluate the Quiz
(5) – item formative output using the rubric.
assessment, advice students to
prepare ¼ sheet of paper.
Group the learners into 10 On your notebook, write a
groups. Each group will Prepare for a quiz tomorrow. journal.
present 5 different sandwich
recipes. They will apply the Date:
safety practices, portion Topic:
control and creative I learned that……………
presentation. The performance I realized that……………
task will be rated based on the
rubric.

V.REMARKS
VI. Reflection
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
 lOMoARcPSD|32040512

used/discover which I wish to share with other

teachers?

Prepared by: Checked by:

Teacher Principal

School: Grade Level: 9

GRADES 1 to 12 Teacher: Learning Area: COOKERY
DAILY LESSON Teaching Dates and Time: Quarter: 3 WEEK 8
LOG

I. OBJECTIVES SESSION 29 SESSION 30 SESSION 31 SESSION 32 FREE DAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an REMEDIAL DAY
understanding how to prepare understanding how to prepare understanding how to prepare
sandwich. sandwich. sandwich.
B. Performance Standards The learners independently The learners independently The learners independently
 lOMoARcPSD|32040512

prepare sandwiches. prepare sandwiches. prepare sandwiches.

C. Learning Competencies LO4. Storing Sandwiches LO4. Storing Sandwiches LO4. Storing Sandwiches

4.1 Store sandwiches properly 4.1 Store sandwiches properly 4.1 Store sandwiches properly

a. Store sandwiches hygienically a. Store sandwiches a. Store sandwiches

D. Subtasking (if needed)
Write the LC code for each
at the proper temperature
At the end of this session, the
learners will independently store
sandwiches.
TLE_HECK9-12SW-IIIj-14
hygienically at the proper hygienically at the proper
temperature temperature
At the end of this session, the At the end of the session,
learners will independently students should be able to
store sandwiches. attain at least 75% mastery
from the long quiz.
TLE_HECK9-12SW-IIIj-14 TLE_HECK9-12SW-IIIj-14

II. CONTENT Proper Storage for Proper Storage for

(Subject Matter) Sandwiches part 1 Sandwiches part 2 Post-Test
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA
2. Curriculum Guide NA NA NA
2.Learner’s Materials Pages LM Pp 182-185 LM Pp 182-185 NA
3.Textbook Pages NA NA NA
4. Additional Materials from Learning NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and Visuals from Laptop and NA
TV, pictures, actual tools, TV, pictures, actual tools,
chalk, eraser. chalk, eraser.

IV.PROCEDURES
D. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Post-Test
discussion. previous discussion.
B. Establishing purpose for the Lesson TELL SOMETHING Continuation………… Post-Test
(Motivation)
C. Presenting examples /instances of the Power point Presentation or Post-Test
new lessons (show pics, videos, ppt) - Video Presentation

D. Discussing new concepts and practicing NA Continuation………… Post-Test

new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to
Formative Assessment) (activity after the
lesson)
Using visual aids, the teacher Using visual aids, the teacher Post-Test
will deliver the lesson for the will deliver the lesson for the
day. day.
THIS IS A 2-DAYS Why proper temperature is Post-Test
DISCUSSION important in storing technique
of sandwiches and any other
 lOMoARcPSD|32040512

food?

G. Finding Practical Applications of THIS IS A 2-DAYS Why is it important to apply Post-Test

concepts and skills in daily living DISCUSSION the proper storing of
(application) sandwiches and any other
food?

H. Making Generalizations & Abstractions THIS IS A 2-DAYS
about the lessons DISCUSSION
I. Evaluating Learning (assessment/test) THIS IS A 2-DAYS
DISCUSSION
J. Additional activities for application Have an advance study for the
or remediation (assignment/homework) continuation of topic.
If time permits, have a Post-Test
synthesis of the lesson.
The teacher will conduct a Post-Test
five(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Prepare for pos-test. On your notebook, write a
journal.

Date:
Topic:
I learned that……………
I realized that……………
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

Teacher Principal
lOMoARcPSD|32040512