School: Kawayan National High School Grade Level: 9

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: August 29 – September 1, 2023 Quarter: 1

TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES August 29, 2023 August 30, 2023 August 31, 2023 September 1, 2023
A. Content Standard
The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons

B. Performance Standards The learners independently demonstrate core competencies in cookery as prescribed in the TESDA Training Regulation

C. Learning Competencies/ The learners: The learners:

Objectives
(Write the LC code for each)
II. CONTENT
A. Topic
B. Concept
C. KBI
III. LEARNING RESOURCES
A. References
1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
B. Other Learning Resources
1. explain core concepts in cookery
2. discuss the relevance of the course
3. explore opportunities for a career in cookery
Orientation
1. Core concepts in cookery
2. Relevance of the course
3. Career opportunities
“Cooking is both an art and a science,
where flavors and techniques come
together to create delightful
experiences.”
Respect for Others
page 11
basic ingredients, illustrations,
PowerPoint presentations, video
clips, sample of recipe book
1. review Students Activity Program of HAU-JHS
2. follow Kitchen and Classroom Rules and Regulations
3. clarify TLE grading system
4. manage Groupings and seat plan
1. Students Activity Program of HAU-JHS
2. Kitchen and Classroom Rules and Regulations
3. TLE grading system
4. Groupings and seat plan
5. Pretest
“Cookery education empowers
"The Students Activity Program "Just as a recipe demands precision,
individuals with a life skill that
guides us, like a recipe, through the following rules in the classroom hones
nourishes not just bodies, but also
steps of culinary learning." discipline and respect."
creativity and culture.”
Observation and focus Participation Self-Discipline
page 11 page 11 page 11
video clips, PowerPoint
presentations, pictures, guest hand-outs visual aids, diagnostic test paper
speaker, pen, and paper

Cookery 9 – quarter 1 – week 1


IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose for
the lesson
C. Presenting examples/
instances of the new
lesson
D. Discussing new concepts
and practicing new skills # 1
Cookery 9 – quarter 1 – week 1
TUESDAY
August 29, 2023
Welcome students to the class and
introduce yourself.
Conduct a brief icebreaker activity to
help students get to know each
other and feel comfortable.
Briefly explain the importance of
understanding core concepts in
cookery.
Our topic for today is Core Concepts
in Cookery and Relevance of the
Course
Let the student read the Objective:
Understand the core concepts of
cookery and recognize the
relevance of the course in practical
life.
Session 1: Core Concepts in Cookery
Duration: 60 minutes
Introduction to Cookery Concepts
(15 minutes)
Discuss the fundamental concepts:
flavor profiles, culinary techniques,
food safety, and kitchen
equipment.
Flavor Profiles and Taste Principles
(20 minutes)
Explain the concept of flavor
profiles: sweet, sour, salty, bitter,
umami.
Discuss how balancing these
flavors enhances the taste of
dishes.
Conduct a simple taste test activity
with basic ingredients to illustrate
flavor profiles.
WEDNESDAY
August 30, 2023
Greetings!
Ask: What are the four fundamental
concepts of cookery?
Our topic for today is Career
Opportunities
Let the student read the Objective:
Explore various career
opportunities in the field of
cookery and understand the
potential pathways.
Session 1: Exploring Career
Opportunities
Duration: 60 minutes
Introduction to Culinary Careers (15
minutes)
Discuss the wide range of careers
available in the culinary industry:
chef, pastry chef, food stylist, food
critic, etc.
Explain that cookery skills can also
lead to entrepreneurial ventures
like catering and food trucks.
Guest Speaker: Professional Chef (25
minutes)
Invite a local professional chef to
share their journey in the culinary
world.
The guest speaker discusses their
experiences, challenges, and
rewards of working in the industry.
THURSDAY
August 31, 2023
Greetings!
Ask: What are the possible careers
available in culinary industry?
Our topic for today is Students
Activity Program
Let the student read the Objective:
To review the Students Activity
Program of HAU-JHS and
understand the importance of
organization in the kitchen.
Review of Students Activity Program
Students Activity Program (30
minutes)
Distribute copies of the Students
Activity Program from HAU-JHS.
Lead a discussion on the
importance of following a
structured program in a cooking
class.
Ask students to share their
experiences from previous years
and how following the program
benefited them.
FRIDAY
September 1, 2023
Greetings!
Kitchen Rules, Grading, and Group
Management
Let the student read the Objective:
To understand and follow kitchen
and classroom rules, clarify the TLE
grading system, and learn about
effective group management.
Time: 90 minutes
Activity 1: Kitchen and Classroom
Rules (30 minutes)
Remind students of the
importance of safety and
cleanliness in the kitchen.
Go over the kitchen and classroom
rules and regulations in detail.
Highlight the consequences of not
following these rules to ensure a
safe and productive learning
environment.
Activity 2: Clarifying TLE Grading
System (25 minutes)
Present the TLE grading system,
explaining the different
components (practicals, theory,

E. Discussing new concepts
and practicing new skills # 2
Cookery 9 – quarter 1 – week 1
Culinary Techniques (15 minutes)
Introduce various cooking
techniques: sautéing, roasting,
boiling, steaming, etc.
Show short videos demonstrating
these techniques.
Emphasize the importance of
technique in achieving desired
textures and flavors.
Food Safety and Hygiene (10
minutes)
Highlight the significance of proper
food handling and storage.
Discuss basic food safety practices:
handwashing, cross-contamination
prevention, temperature control.
Share real-life examples to
underscore the consequences of
poor food safety.
Session 2: Relevance of the Course
Duration: 60 minutes
Discussion: Why Cookery Matters (15
minutes)
Lead a discussion on the importance
of cookery skills in everyday life.
Encourage students to share their
thoughts on how cooking impacts
their health, budget, and lifestyle.
Q&A Session (20 minutes)
Allow students to ask questions to
the guest speaker, encouraging
them to inquire about career
pathways, required skills, and
advice for aspiring chefs.
Session 2: Mapping Your Culinary
Career
Duration: 60 minutes
Individual Reflection: Career
Pathway (15 minutes)
Ask students to reflect on the
career options discussed and
identify one that resonates with
them.
Have them write a short paragraph
explaining their chosen career
pathway.
Group Discussion and Sharing (20
minutes)
Divide students into small groups and
assign a specific topic or activity
from the program.
Each group discusses the given topic
and prepares a brief presentation.
Groups present their discussions,
highlighting the key points and
insights.
group work, etc.).
Clarify how each component
contributes to the overall grade.
Address any questions or concerns
regarding grading.
Activity 3: Effective Group
Management (25 minutes)
Discuss the importance of effective
group work in the kitchen setting.
Introduce strategies for effective
communication, collaboration, and
division of tasks within groups.
Share examples of successful
group dynamics from previous
classes.
Activity 4: Group Formation and Seat
Plan (10 minutes)
Based on class dynamics and
individual strengths, rearrange
seating to form groups for the
upcoming practical sessions.
Explain the rationale behind the
group formation.
Display the new seat plan and
group assignments.

F. Developing Mastery
(Leads to Formative Assessment # 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
concepts and skills in daily
living
I. Evaluating Learning
J. Additional activities for
application or remediation
Cookery 9 – quarter 1 – week 1
TUESDAY WEDNESDAY THURSDAY FRIDAY
August 29, 2023 August 30, 2023 August 31, 2023 September 1, 2023
Interactive Cooking Demonstration Group Activity: Career Vision Board Reflection and Q&A (25 minutes) Activity 5: Group Discussion
(25 minutes) (30 minutes) Facilitate a class discussion on the Simulation (10 minutes)
Perform a live cooking Divide students into groups. lessons learned from the Students Conduct a brief simulation activity
demonstration of a simple recipe. Provide magazines, newspapers, Activity Program. where students act out a group
Explain the steps clearly while and art supplies. Encourage students to ask discussion scenario related to
highlighting relevant techniques Instruct each group to create a questions about any unclear cooking tasks.
and safety practices. Engage vision board representing their aspects of the program. Emphasize active listening, sharing
students by answering questions chosen culinary career. Summarize the discussion and ideas, and constructive feedback
during the demonstration Groups present their vision boards emphasize the importance of within the group.
and explain their choices. structure and planning in the
kitchen.
Group Activity: Recipe Analysis (20 Guidance and Next Steps (15
minutes) minutes)
Divide students into small groups. Provide resources like websites,
Provide each group with a recipe books, and local institutions for
and ask them to identify the core pursuing culinary education and
concepts and techniques used. training.
Groups present their analyses to Emphasize the importance of
the class, fostering discussion. continuous learning and practical
experience in building a successful
culinary career.
Recap the key concepts covered over the two days and encourage students to
continue exploring their passion for cookery. Remind them that a strong
foundation in core concepts, an understanding of the course's relevance, and
awareness of career opportunities are essential for their culinary journey.
Pre-test
Summarize the key points discussed
during the lesson.
Assign a homework task related to
kitchen safety rules or preparing a
short reflection on the importance
of effective group work.
 MONDAY WEDNESDAY THURSDAY FRIDAY
V. REMARKS

VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment

B. No. of learners who require

additional activities for
remediation

C. Did the remedial lessons

work? No. of learners who
have caught up with the
lesson.
D. No. of learners who
continue to require
remediation

E. Which of my teaching
strategies worked well? Why
did these work?

F. What difficulties did I

encounter which my
principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with
other teachers?

Prepared by: Checked by: Noted by:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 9 – quarter 1 – week 1