GRADE 1 to 12 School Butuan City School of Arts and Trades Grade AVOGADRO /NEWTON

DAILY Level
LESSON Teacher MYLENE D. TIGON Learning Cookery 9
Area
LOG Teaching Dates and MTWTHF 9:10-11:10 am ,JAN.15—19,2024 Quarter SECOND QUARTER
Time

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

A.Content Standard The learners demonstrate an understanding of core concepts and understanding concepts and principles in preparing appetizers dishes

B.Performance Standard The learners independently demonstrate competencies in preparing salad and dressing.

C.Learning 1.Identify
different types of salads and dressings.
Competency/Objectives 2.Understand the nutritional value of various salad ingredients.
Write the Learning 3.Demonstrate the skill of preparing a basic salad and dressing.
Objective
I. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two
Prepare salad and dressings
II.LEARNING
RESOURCES
A. References Handouts/Google,TLE-HECK9sd-IIj-10

III.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.
 Subject Matter Factors and techniques in presenting salad and dressings

 Nature of Lesson ACTIVITY.

delivery Begin the lesson by discussing the importance of incorporating salads into a balanced diet.
Share interesting facts about the nutritional benefits of salads and dressings.
Analysis
1.Types of Salads and Dressings (Acquisition):

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 Present a visual display or slideshow showcasing various types of salads and dressings.
Discuss the key ingredients and characteristics of each type.
2: Nutritional Value (Application):

Provide handouts or online resources highlighting the nutritional content of different salad ingredients.
Engage students in a discussion on the importance of including a variety of nutrients in salads.
Abstraction:
1. What are the steps/ process of preparing a basic salad?
2.Emphasize proper washing, cutting, and arranging techniques.
3.What are the importance of flavor balance in dressings?
Application
Divide students into small groups and provide them with ingredients to create their own salads.
Encourage creativity and experimentation with different combinations of ingredients and dressings.
Activity for Formative Assessment:
skills/competency
development Observe students during the hands-on practice to ensure they are using proper techniques.
Ask questions to assess their understanding of the nutritional concepts discussed.
 Evaluating learning Evaluate the salads created by each group based on presentation, taste, and nutritional balance.
Conduct a short quiz to assess their knowledge of salad types and dressings.
 Additional activities Assignment: a reflection or homework where students can write about their experience, including what they learned and
for application or any challenges they faced.
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 you meet them, you can ask them relevant questions.

A.No.Of learner who earned 80% in

the evaluation.
B. No. of learner who require

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 additional activities for remediation
who scored below 80 %
C. Did the remediation 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
materilas did I use/discover which I
wish to share w/ other teacher?

Prepared by: Checked by:

MYLENE D. TIGON MARIA CRESTITA D. MONTOYO

SST-III
OIC

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 GRADE 1 to 12 School Butuan City School of Arts and Trades Grade 8
DAILY Level
Teacher MYLENE D. TIGON Learning cookery
LESSON LOG Area
Teaching Dates and Time MTWTHF 1:10-3;10pm MIXED Quarter SECOND QUARTER
JANUARY 15-19,2024

Session 1 Session 2 Session 3 Session 4 Session 5

A.Content Standard
B.Performance Standard
C.Learning Competency/Objectives
Write the Learning Objective
II. CONTENT
The learners demonstrate an understanding the knowledge ,skills , and attitudes required in preparing Egg Dishes
The learners independently preparing Egg Dishes
Identify various types of egg dishes.
Understand different cooking techniques for eggs.
Demonstrate the skills needed to prepare a selected egg dish.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or tw
Prepare egg dishes

II.LEARNING RESOURCES

B. References Handouts/Google/TLE-HECK9SD-lla-7

III.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.
 Subject Matter

 Nature of Lesson ACTIVITY:

delivery Begin the lesson with a brief discussion on the versatility of eggs in cooking.
Show a short video or slideshow highlighting different egg dishes from around the world.
ANALYSIS: Guided observation and discussion
Present a visual display or handout showcasing a variety of egg dishes, including omelets, frittatas, quiches, poached
eggs, etc.
Discuss the key characteristics and ingredients of each type.
Abstraction:
Explain different cooking techniques such as scrambling, frying, boiling, and baking eggs.
Demonstrate each technique, emphasizing proper heat control and timing.
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 Activity for
skills/competency
development
Application:
Divide students into small groups and assign each group a specific type of egg dish to prepare.
Provide ingredients and supervise the cooking process, offering guidance as needed.
Have each group present their prepared egg dish to the class, explaining the ingredients and cooking techniques used.
Allow classmates to taste and provide feedback on each dish.
Observe students during the hands-on cooking activity to ensure they are using proper techniques.
Ask questions to assess their understanding of the characteristics of different egg dishes.

 Evaluating learning
 Additional activities for
application or remediation
IV.REMARKS
Evaluate the presentations and taste-testing based on creativity, presentation, and flavor.
Conduct a short quiz to assess their knowledge of egg cooking techniques.
Performed the given activity with mov

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 you meet them, you can ask them relevant questions.

A.No.Of learner who earned 80% in

the evaluation.
B. No. of learner who require
additional activities for remediation
who scored below 80 %
C. Did the remediation 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
materilas did I use/discover which I
wish to share w/ other teacher?

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Prepared by: Checked by:

MYLENE D. TIGON MARIA CRESTITA D. MONTOYO

SST-III OIC

GRADE 1 to 12 School Butuan City School of Arts and Trades Grade 10

DAILY LESSON Level
Teacher MYLENE D. TIGON Learning cookery
LOG Area
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A.Content Standard
B.Performance Standard
C.Learning Competency/Objectives
Write the Learning Objective
III. CONTENT
II.LEARNING RESOURCES
C. References
III.PROCEDURES
 Subject Matter
 Nature of Lesson
delivery
Teaching Dates and Time MTWTHF 7:00-9::AM MIXED Quarter SECOND QUARTER
JANUARY 15-19,2024
Session 1 Session 2 Session 3 Session 4 Session 5
The learners demonstrate an understanding, preparing and cooking seafood dishes
The learners independently prepare and cook seafood dishes
Identify various types of seafood.
Understand the nutritional value and benefits of different seafood.
Demonstrate knowledge of basic seafood preparation techniques.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled
PREPARE SEAFOOD DISHES
Handouts/Google/TLE_HECK10VD-LLA-9
MATERIALS NEEDED:
Cutting boards and knives
Cooking utensils and equipment (pots, pans, stove, etc.)
Recipe cards
Plates for presentation
Ingredients for dressing or seasoning
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.
PRINCIPLES OF PREPARING seafoods
ACTIVITY:
Begin the lesson with a brief discussion on the importance of incorporating seafood into a balanced diet.
Show images or videos of diverse seafood options to spark interest and curiosity.
Present a visual display or handout showcasing a variety of seafood, including fish, shellfish, mollusks, and crustaceans.
Discuss the key characteristics, flavors, and nutritional benefits of each type.
ANALYSIS: Guided observation and discussion
Provide information on the nutritional content of different seafood, emphasizing omega-3 fatty acids, vitamins, and minerals.
Discuss the health benefits associated with consuming seafood.
ABSTRACTION
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 Discuss the different ways in which vegetables can be used creatively in various dishes, emphasizing the importance of experimenting with
different flavors and textures.
Encourage students to think critically about how they can incorporate vegetables into their daily meals at home.
Application:
Demonstrate basic seafood preparation techniques, such as cleaning, filleting, and cooking.
Discuss different cooking methods such as grilling, baking, steaming, and frying.
INTEGRATION:
Note for Safety:
Emphasize the importance of handling knives and other kitchen equipment with care and following safety guidelines while cooking.
Time Management: Allocate sufficient time for each activity, ensuring that students have enough time for exploration and tasting.

Safety Measures: Emphasize proper food safety practices during the seafood preparation demonstration and tasting session.
 Activity for Observe students during the seafood preparation demonstration to ensure they understand the techniques.
skills/competency Ask questions to assess their understanding of the nutritional benefits of seafood.
development

 Evaluating learning Evaluate the tasting session based on students' ability to identify different types of seafood and their knowledge of basic preparation methods.
Assign a short quiz to assess their understanding of the nutritional content of seafood.
 Additional activities for Performed the given activity with mov
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 you meet them, you can ask them relevant questions.

A.No.Of learner who earned 80% in

the evaluation.
B. No. of learner who require
additional activities for remediation
who scored below 80 %
C. Did the remediation work? No.of
learners who have caught up with the
lesson
D.No. of learner who continue to
require remediation
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 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
materilas did I use/discover which I
wish to share w/ other teacher?

Prepared by: Checked by:

MYLENE D. TIGON MARIA CRESTITA D. MONTOYO

SST-III OIC

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