BAUAN TECHNICAL

Grade
School INTEGRATED HIGH Grade 8
Level
SCHOOL
GRADES 1 to 12
EARL JIMWELL A. Learnin
Daily Lesson Plan Teacher G8 - Cookery
POBLETE g Area
Teaching February 27, 2024
Date and 2:00 – 3:40 pm Quarter Third Quarter
Time

DAY: Teacher’s Activity Students Activity

I. OBJECTIVES
A. Content Standards Demonstrate an understanding on Preparing Chicken Nuggets

B. Performance Standards The students are able to Prepare Chicken Nuggets

1. Prepare the needed tools and ingredients in cooking Chicken
C. Learning Competencies/ Nuggets
Objectives 2.Practice safety precaution while cooking
3. Appreciate the cooked chicken nuggets
II. CONTENT Chicken Nuggets Practicum
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide CBLM
Pages
2. Learner’s Materials
Pages
3. Textbook Pages
4. Additional Materials
from Tools and ingredients for chicken nuggets, PPE, Activity Notebook,
Learning Resource Pen, drawing and coloring materials
(LR) Portal
B. Other Learning Resource
IV. PROCEDURES
Reviewing previous
lesson or presenting
the new lesson

A. Establishing a purpose What poultry dishes are best Sir, fried chicken and eggs are
for the Lesson served at breakfast? Why do you best served for breakfast
 think so? because they are high in protein.

Very good!

B. Presenting examples/
instances of the
new lesson

Preparatory Activity
* Checking of PPE
* Workstation set-up
C. Discussing new * Giving safety reminders
concepts and * Recipe Comprehension
practicing new skills
#1 The students will be asked to
name the ingredients of chicken
nuggets to be cooked and cite
the procedure as to how the
cooking will be prepared.

Individual student’s performance

in the preparation of chicken
nuggets

Safety Practices to be observed:

1. Observe cleanliness
2. Remove all hand accessories
D. Discussing new 3. Wash your hands properly
concepts and 4. Wear complete working outfit
practicing new skills (PPE)
#2 5. Observe proper handling of
tools

Note: The rest of the students,

who are in the classroom, will be
answer some questions about
preparing and cooking Chicken
Nuggets.
E. Developing mastery
(Leads to Formative
Assessment 3

What are some creative serving Sir, make different shapes of

suggestions for chicken nuggets? chicken nuggets to make it more
F. Finding practical appealing and attractive to the
Why?
applications of eyes of your customers.
concepts and skills in
daily living
Very good!

G. Making generalizations How will you know when chicken Sir, when you see the outside of
and abstractions nuggets are fully cooked chicken nuggets are golden
about the lesson already? brown.

Very good!
The criteria that I’ll be using to
check your activity are;

H. Evaluation Learning

I. Additional activities for Group 3, get ready for your

J. application or practicum
remediation

V. REMARKS

VI. REFLECTION
Class Proficiency Level:
A. No. of learners who
 Earned 80% in the
evaluation
B. No. of learners who
Require additional
activities for remediation
who scored below 80%
C. Did the remedial lessons
work? No. of learners
who have caught up
with the lesson
D. No. of 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 or discover
which I wish to share
with other teachers?

Prepared by: Checked by:

EARL JIMWELL A. POBLETE EDNA B. BAGTING
Student Teacher Master teacher I

Noted by:

VICTORIA M. CASTILLO
Head Teacher IV