OLIVAREZ COLLEGE TAGAYTAY

E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City

DAILY LESSON LOG (DLL)

1ST SEMESTER S.Y. 2018-2019

Subject Code :HE001 Subject Description :Cookery 1

Inclusive Teaching Dates:Week 6 Day 2 Schoology Access Code: T39FN-QRCM4

I. Objectives
A. Content B. Content C. Performance D. Learning E. LC F.
Standards Standards Competencies Code Date
1. Fundamentals of The learners The learners LO 3. Present a TLE_HEC Week
plating demonstrate independently range of appetizers K912PA-Ic- 6/Day
2. Accompaniments an prepares appetizers 3.1 Identify the 3 2
of appetizers understandin fundamental of
3. Safety and g the plating
hygienic practices knowledge, 3.2 Identify the
skills, and accompaniments of
attitudes appetizers
required in 3.3 Present
preparing appetizers
appetizer attractively
3.4 Observe
sanitary practices
in presenting
appetizers

LO 4. Store
appetizers
4.1 utilize quality
trimmings
4.2 keep
appetizers in
appropriate
conditions to
maintain their
freshness, quality,
and taste

II. Content (Topic Covered)

1. Fundamentals of plating
2. Accompaniments of appetizers
3. Occupational Health and Safety (OHS)
4. Principles and techniques in storing appetizers
5. Safety and hygienic practices

III. Learning Resources (printed/online in APA format)

 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,
 Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
 De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
 Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
 De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-
429
  Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.
 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
 Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
 De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third
Year, pp 86 -89. Saint Bernadette Publications, INC. 1997
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
E. Discussing new concepts
and practicing new skill # 2
F. Developing mastery
(Leads to Formation
Assessment 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalization
and abstraction about the
lesson
I. Evaluating learning
1. The instructor will ask questions related to previous topics so
that the students can recall
2. The instructor will present the topic through showing videos
and photos.
Classroom Opinion Polls – The instructor asked the idea of the
students about the topic and provided the objective and outline of
the matter
Video Presentation – The instructor presented a video that
shows the overview of the topic
1. Presentation of photos and videos related to the lesson.
2. Presentation Power Point Presentation
3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
Discussion Method:
Discuss the ff: through power point presentation.
1. Fundamentals of plating
2. Accompaniments of appetizers
3. Safety and hygienic practices
Demonstration Method:
Actual Demonstration of making canapé with the application of
the ff:
1. Fundamentals of plating
2. Accompaniments of appetizers
3. Safety and hygienic practices
Formative Assessment strategies:
Convergence Mastery
Return Demonstration of Preparing Canapes
Concrete experience and reflective observation.
1. The students can do the following:
a. Identify the fundamentals of plating
b. Identify the accompaniments of appetizers
c. Present appetizers attractively
d. Observe sanitary practices in presenting appetizers
Generalization and abstraction approaches:
1. Appetizers can be more appreciated if presented
attractively like the saying goes “the eyes eats first”.
2. Plate presentation is the process of offering the appetizer
to guests in a stylish and pleasing manner.
3. It requires skills, style and creativity.
4. Cold hors d’oeuvres should stimulate appetite, and
therefore should always be served at the first course in
the menu
Actual Demonstration
J. Additional activities for
application or remediation
(BLENDED LEARNING)

V. Remarks:
The students have been able to learn the following through elaborative discussion, setting of
examples through photos and video presentation and formative assessment strategies.
1. Fundamentals of plating
2. Accompaniments of appetizers
3. Safety and hygienic practices

VI. Reflection
A. No. of learners who earned 80% on the
formative assessment From previous activities 100%

B. No. of learners who require additional

activities for remediation From previous activities 0%

C. Did the remedial lesson work? No. of

learners who have caught up with the lessons 48

D. No. of learners who continue to require 0

remediation
E. Which of my teaching strategies worked Actual Demonstration
well?

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 Video Presentation and Actual Demonstration
teachers?

Prepared by:

RAYMOND L. MARCOS
Instructor

Checked by:

MR. MYKE PONCE CUESTA

TVL Coordinator

Approved by:
EFANNY E. FELIAS, LPT, MEM
Principal