School FISHING VILLAGE COMPREHENSIVE NATIONAL HIGH Grade Level 9

SCHOOL
Teacher BLESY CHARIS L. CEZAR Learning Area MATH
DAILY LESSON LOG
Teaching Dates and Time M- Th 8:45-9:45 / 3:00 – 4:00 Quarter 1st
MONDAY TUESDAY WEDNESDAY Thursday
September 25, 2023 September 26, 2023 September 27, 2023 September 28,2023
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding demonstrates understanding of key concepts of quadratic equations, inequalities and functions, and
rational algebraic equations.
B. Performance Standard The learner is able to investigate thoroughly mathematical relationships in various situations, formulates real – life problems involving quadratic
equations, inequalities ad functions, and rational algebraic equations and solve them using a variety of strategies.
C. Learning Competency/ At the end of this lesson, you are At the end of this lesson, you are expected to do the At the end of this lesson, you are expected to do At the end of this lesson, you are expected to do
Objectives expected to do the following: following: the following: the following:
a. Evaluate the a. Evaluate the expression
expression b – 4ac b – 4ac given the value of Evaluate the a. Evaluate the expression b
given the value of a, a, b and c. expression – 4ac given the value of a,
b and c. b. Determine the nature of the b – 4ac given the value b and c.
b. Determine the roots of the quadratic of a, b and c. b. Determine the nature of the
nature of the roots of equations using the Determine the nature of roots of the quadratic
the quadratic discriminant. the roots of the equations using the
equations using the quadratic equations discriminant.
discriminant. using the discriminant.

II. 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.
THE NURE OF THE ROOTS OF A QUADRATIC EQUATION USING THE DISCRIMINANT

III. LEARNING RESOURCES

References
Teacher’s Guide pages
Learner’s Materials pages Pg. 56 - 66 Pg. 56 - 66 Pg. 56 - 66 Pg. 56 - 66
Textbook pages
IV. PROCEDURES The teacher will discuss/ The teachers will discuss the different steps. The students The students will Answer the different activities given.
review different concepts will identify the different steps and answers the given answer the given
related. problems. problems
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their groupmates.
V. REMARKS
Accomplished

School LACARON NATIONAL HIGH SCHOOL Grade Level 9

Teacher ERIC GLENN V. CEZAR Learning Area T.L.E.
Teaching Dates and Time M-2:00-3:00/ T-Th-F 8:45-9:45 Quarter 1st
MONDAY TUESDAY THURDAY FRIDAY
June 24, 2019 June 25, 2019 June 27, 2019 June 28, 2019
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of core concepts and theories in cookery lessons.
B. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the Department of Education.
C. Learning Competency/ At the end of this lesson, you are expected to At the end of this lesson, you are expected to do At the end of this lesson, you are expected to do At the end of this lesson, you are expected to do
Objectives do the following: the following: the following: the following:
Identify tools and equipment Classify appetizers according to Differentiate hot and cold Prepare a variety of appetizers.
needed in the preparation of ingredients. appetizers.
appetizers. Identify ingredients according to Follow workplace safety
Clean, sanitize and prepare the given recipe. procedures
tools and equipment based on
the required tasks.
II. 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.
Perform Mise’en Place Perform Mise’en Place Prepare a Range of Appetizers Prepare a Range of Appetizers

III. LEARNING RESOURCES

References
Teacher’s Guide pages
Learner’s Materials pages Pp.69-72 Pp. 73-82 Pp. 84-85 Pp. 86-89
Textbook pages
IV. PROCEDURES The teacher will show some The teacher will discuss with the The students will be given a picture The students will prepare their own
pictures to the students and they students the classifications of and they will differentiate it whether recipe of appetizers.
will identify what kitchen tools and appetizers. They will give some it is a hot or a cold appetizers.
equipment is at the picture. examples including the ingredients on
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V. REMARKS The students will pick a strips of a
paper with the names of following
tools and equipment and explain
the uses of it in the preparation of
appetizer.
how to prepare them.
The teachers will give guidelines for Preparation of appetizers require The students will follow the safety
assembling canapés and to be knowledge and skills in preparing of procedures in the workplace and
followed by a short quiz the different recipes. It provides you there output will be rated using the
different recipes in preparing scoring rubric.
appetizers for your guidance and
reference.

School LACARON NATIONAL HIGH SCHOOL Grade Level 9

Teacher ERIC GLENN V. CEZAR Learning Area T.L.E.
DAILY LESSON LOG
in T.L.E. 9 Cookery Teaching Dates and Time M-2:00-3:00/ T-Th-F 8:45-9:45 Quarter 1st
MONDAY TUESDAY THURDAY FRIDAY
July 01, 2019 July 02, 2019 July 04, 2019 July 05, 2019
I. OBJECTIVES
A. Content Standard The learner demonstrates understanding of core concepts and theories in cookery lessons.
B. Performance Standard The learner independently demonstrates core competencies in cookery as prescribed in the Department of Education.
C. Learning Competency/ At the end of this lesson, you are expected to do At the end of this lesson, you are expected to do At the end of this lesson, you are expected to do At the end of this lesson, you are expected to do
Objectives the following: the following: the following: the following:
Identify the fundamentals of Present appetizers attractively. Utilize quality trimmings. Keep appetizers in appropriate
plating. conditions to maintain its
Identify the accompaniments of Observe sanitary practices in Select appropriate container for freshness, quality and taste.
appetizers. presenting appetizers. storing salads and appetizer.
II. 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.
Present a Range of Appetizers Present a Range of Appetizers Store Appetizer Store Appetizer

III. LEARNING RESOURCES

References
Teacher’s Guide pages
Learner’s Materials pages Pg.91 Pp. 92-93 Pg. 94 Pg. 95
Textbook pages
IV. PROCEDURES Ask the following questions: The students will arrange their There will be a video showing the The students will make a presentation
What is the importance of knowing appetizers attractively and follow the proper storing of salad and showing the proper storing of salads
the fundamentals of plating? fundamentals of plating, basic appetizers. and appetizers.
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 How does colour, shapes, texture
and flavour affect the appetizers
you prepared?
V. REMARKS The teachers will correct the ideas
given by the students and add
some information so that they could
understand it clearly.
principles of platter presentation and
designing the platter.
The output of the students will be
rated using the scoring rubric
The teacher will ask some question
about the video.
The students will learn the proper
storing technique and to sustain the
quality and taste of appetizers.
The teachers will give sanitary
practices in storing food and to be
followed by a short quiz
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