DLL Cookery

DAILY School SAN MARCELINO NATIONAL HIGH SCHOOL Grade Level GRADE 9
LESSON Teacher BELLY M. REYES Learning Area TLE- COOKERY
LOG Teaching Dates and Time March 25-28, 2019, 8:30:9:30 Quarter IV
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies/Objectives The learners… The learners… The learners… The learners…
1.Follow given instructions 1. Follow the given instructions
2.Test student’s knowledge and understanding based on 2. Participate actively in the given activities
the lessons discussed 3. Value the importance of cleaning
3. Show honesty and independence in the activity
4. Participate actively in the given activities
II. CONTENT Oral Recitation Clean and Green

III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Material Pages
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources
IV. PROCEDURES
Let the students
A. Giving instructions Let the students prepare for activity Let the students prepare for the test
prepare for activity
B. Establishing a purpose for the
Discuss the objectives
lesson
C. Motivation Presenting the rubric
Presenting the rubric
papers
D. Activity proper Each student will perform the Each student will perform the
Each student will answer the given questions
given activities given activities
E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
G. Finding practical applications of
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning Practical application
J. Additional activities for application or
Remediation
V. REMARKS
VI. REFLECTION
Prepared by: Checked by: Noted:
BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

Subject Teacher Head Teacher III School Principal I
LESSON Teacher BELLY M. REYES Learning Area TLE- Agriculture
Teaching Dates and Time FEB. 7, 2019, 1;00-2:00 Quarter IV
LOG
I. OBJECTIVES
A. Content Standards The learner demonstrates understanding in the preparation of land for planting
B. Performance Standards The learner independently prepares the land and applies correct methods of planting crops
C. Learning Competencies/Objectives The learners…
a. give meaning/description of unfamiliar words used in this lesson
b. arrange the picture showing the steps in land preparation correctly
c. discuss the steps in land preparation
d. value the importance of following the correct steps in land preparation
II. Subject Matter
Steps in Preparing the Land

Topic
Learning Module for grade 7,Technology and livelihood Education, Agriculture and Fishery Arts – Horticulture and Crop Production, pp. 18-22
References
Materials Pictures, laptop, projector
Concept
Soil has to be tilled well to ensure crop productivity
IV. PROCEDURES
A. Review Ask the students to give the factors in the selection of site
B.Motivation Let the students do the Agri-Puzzel (activity 1) by group
1. Present the objective of the lesson ( The students will read the objectives flashed in the power point)
C. Development of the lesson 2. Let the students do the activity 2, Arrange the picture
3. Presentation of output
4. Discuss the steps in land preparation using powerpoint
D. Generalization
Is it important to follow the steps in preparing the land before planting? Why?
IV. EVALUATION See attached copy

V. AGREEMENT/ASSIGNMENT Bring your working clothes and let us apply these steps tomorrow. I’ll assign an area for you to plant vegetable by group
VI. REMARKS
VII. REFLECTION

LESSON Teacher BELLY M. REYES Learning Area TLE- Cookery
Teaching Dates and Time MARCH 11-14, 2019, 8:30-9:30 Quarter IV
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding an understanding on how to prepare dessert
B. Performance Standards The learners independently prepare dessert
1.Identify/prepare tools and equipment needed in storing dessert
2. Keep desserts in appropriate conditions to maintain their quality and taste
3. Participate actively in the given activity
Storing Desserts
II. CONTENT
Safety and Hygienic Practices in Storing Desserts Practicum Practicum
A. References
2. Learner’s Material P ages pp.220-224
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila Paper, Pentel Pen,laptop
IV. PROCEDURES
Let the students explain the importance
A. Reviewing previous lesson or Let the students explain the
Of proper storing of desserts Giving instructions Giving instruction
presenting the new lesson importance of proper packaging
B. Establishing a purpose for the Discuss the learning Discuss the learning
Discuss the learning competencies Discuss the learning competencies
lesson competencies competencies
C. Presenting examples/instances of
Video presentation Picture presentation Presenting the rubric Presenting the rubric
the new lesson
D. Discussing new concepts and Discuss the different guidelines in Discuss the different tools and Activity proper Activity proper
practicing new skill #1 Storing desserts equipment in storing desserts
Let the students explain the Let the students classify the
Importance of following the tools/equipment in storing
guidelines in storing storing desserts
desserts
Discuss/demonstrate the sanitary
Discuss the different materials used
Practices in storing desserts
E. Discussing new concepts and in storing desserts
Let the students explain the
practicing new skill #2 Let the students classify the different
Of following the sanitary practices
materials in storing desserts
In storing desserts
F. Developing Mastery Answer the questions given Answer the given questions
H. Making generalizations & Ask learners to give /summarize the lesson.
I. Evaluating Learning Written test Written test Practical application
Remediation
V. REMARKS Update incomplete activity
VI. REFLECTION

LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding preparing and cooking meat dishes
B. Performance Standards The learners independently prepare and cook meat dishes
1.Identify/prepare tools and equipment needed in preparing/meat dishes
2. Preserve meat according to the given recipe
3. Participate actively in the given activity
MEAT PRESERVATION
II. CONTENT
PRACTICUM PRACTICUM PRACTICUM PRACTICUM
A. References
2. Learner’s Material P ages
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students differentiate the Giving instructions Giving instructions Giving instruction
presenting the new lesson method of preserving meat
Giving instructions Presenting the rubric Presenting the rubric Presenting the rubric
the new lesson
D. Discussing new concepts and Demonstrate the method of meat
Activity proper Activity proper
practicing new skill #1 preservation Activity proper
I. Evaluating Learning Practical application Practical application Practical application
Remediation
VI. REFLECTION

LOG Teaching Dates and Time JAN.14-17 , 2019, 8:30-9:30 Quarter IV

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding an understanding on how to prepare desert
B. Performance Standards The learners independently prepare desert
1. Identify tools and equipment needed in preparing deserts
2. Identify the importance of desert in a meal
PREPARE DESSERTS
* Tools, equipment and utensils needed in preparing dessert
II. CONTENT
* Importance of deserts

A. References
2. Learner’s Material P ages pp.187-194
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the different techniques in Ask the learners to give Ask the students to differentiate Ask the students to differentiate
presenting the new lesson storing sandwiches? Example of dessert tools and utensils blender and mixer
lesson
Brainstorming Video presentation Video presentation Picture presentation
the new lesson
D. Discussing new concepts and Answer the pre-test Discuss the different tools needed Discuss the different equipment Reasons for eating desserts
practicing new skill #1 In preparing dessert Needed in preparing dessert and sweets
E. Discussing new concepts and Discuss the different utensils needed in Answer activity 1, pp. 194-195
practicing new skill #2 Preparing dessert
F. Developing Mastery Answer the given questions Answer the given questions Answer the given questions
Ask learners to give /summarize the lesson.
I. Evaluating Learning Written test Written test
Remediation
VI. REFLECTION

LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate understanding in preparing and cooking meat
B. Performance Standards The learners independently prepare and cook meat dishes
1. utilize quality trimmings and leftovers in storing meat
2. store fresh cryovac-packed meat according to health regulations
3. use required containers and store meat in proper temperature to maintain quality and freshness
Methods of Preserving Meat
II. CONTENT
A. References Laptop, manila paper. projector
1. Teacher’s Guide Pages pp.375-380
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students differentiate Let the students explain the Let the students explains the importance of
A. Reviewing previous lesson or Let the students describe the basic The methods of preserving meat importance of evaluating proper hygiene practices
presenting the new lesson elements of plating The quality of preserved in storing meat products
products
Video presentation Picture presentation Video presentation Brainstorming
the new lesson
Discuss the methods of preserving Discuss the ways of evaluating
D. Discussing new concepts and Discuss the hygiene practices in Discuss the techniiques in
Meat the quality of preserved meat
practicing new skill #1 storing meat products storing meat
products
E. Discussing new concepts and Let the students explain the Discuss the food storage chart Let the students demonstrates the Let the students explain the
practicing new skill #2 importance of preserving meat Hygiene practices in storing importance of following the
Meat products proper techniques in
Storing meat
F. Developing Mastery Answer the given questions Answer the given questions Answer the given questions
Remediation
VI. REFLECTION

Teaching Dates and Time NOV. 5-8, 2018, 10:00-11:00 Quarter III
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups
B. Performance Standards The learners prepares a variety of stocks, sauces and soups used in different cultures
1. Use ingredients and flavouring according to enterprise standards
2. Produce variety of stocks according to enterprise standards
PREPARE STOCKS, SAUCES AND SOUPS

* Principles of Preparing Stocks PRACTICUM
II. CONTENT * Classifications of Stocks
* Ingredients in Preparing Stocks

A. References
1. Teacher’s Guide Pages pp.
2. Learner’s Material Pages pp.238-250
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the factors of food Let the students give the importance Let the students differentiate the Giving instructions
presenting the new lesson presentation? Preparing materials in making stocks. Classification of stocks
Discuss the learning competencies Presenting the rubrics
lesson
Answer the Pre-test pp.238-241 Picture presentation Picture presentation
the new lesson
D. Discussing new concepts and Discuss the different guidelines
Discuss the overview of the lesson Perform activity 1, pp.248-249
practicing new skill #1 for preparing stocks
E. Discussing new concepts and Discuss the different classification Discuss the different kinds of
practicing new skill #2 Of stocks of spices and seasoning.
F. Developing Mastery Answer the given questions Answer the given questions
Answer the given questions
Remediation
VI. REFLECTION

LOG Teaching Dates and Time NOV. 12-15 , 2018, 10:00-11:00 Quarter III

I. OBJECTIVES
e. Select and assemble correct ingredients in preparing soups, including stocks and garnishes
f. Prepare a variety of soup recipes according to enterprise standards
g. Present and evaluate soup recipes in accordance with the criteria
 Classification of Soup Ingredients in Preparing Soups PRACTICUM
II. CONTENT
 Techniques in Presenting and Evaluating Soups
 Garnishes for the Presentation of Soups
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students give the different Let the students differentiate the clear Let the students give the example Giving instruction
presenting the new lesson kinds of spices and seasoning And the thick soup of thickening agent
lesson
Picture presentation Picture presentation Picture presentation
the new lesson
D. Discussing new concepts and Discuss the different examples of Discuss the basic principles of Perform enchancement
practicing new skill #1 Clear soup preparing soup activity,pp 260-261
E. Discussing new concepts and Discuss the different example of
Discuss the other types of soup
practicing new skill #2 thick soup
Remediation
VI. REFLECTION

LOG Teaching Dates and Time NOV. 12-15, 2018, 8:30-9:30 Quarter III

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on how to prepare sandwiches
B. Performance Standards The learners independently prepare sandwiches
1. Identify sandwich component
2. Identify bread suited for sandwich making
II. CONTENT PREPARE A VARIETY OF SANDWICHES

 Components of the sandwich
 Types of bread suited for sandwiches
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students give the ingredients Let the students differentiate the
presenting the new lesson used for sandwiches Basic components of a sandwich
Discuss the learning competencies Presenting trhe rubrics Presenting the rubrics
lesson
Brainstorming Picture presentation
the new lesson
D. Discussing new concepts and Discuss the basic components of
Perform activity 1, pp.149 Perform activity 2, pp. 153-154
practicing new skill #1 A sandwich
E. Discussing new concepts and Discuss the different examples of Discuss the different examples of
practicing new skill #2 Cold sandwiches Of hot sandwiches .
I. Evaluating Learning Written test Written test Practical application written test
Remediation
VI. REFLECTION

Teaching Dates and Time NOV. 19-22 , 2018, 10:00-11:00 Quarter III
LOG

I. OBJECTIVES
h. Classify various types of sauces
i. Prepare a variety of hot and cold sauces based on the required menu item
j. Identify the types of thickening agents and convenience products used in preparing sauces
k. Use the thickening agents and convenience products appropriately

 Classification of sauces
II. CONTENT  Ingredients in preparing sauces
 Methods of preparing sauces PRACTICUM
 Types of thickening agents
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students give the different Let the students differentiate the Let the students differentiate Giving instruction
presenting the new lesson the principles of preparing soup Hot and cold sauces clarified butter and margarine
lesson
the new lesson
D. Discussing new concepts and Discuss the different sauces for meat, Discuss the methods of
Perform activity 1, pp 277-278
practicing new skill #1 Vegetables and meat preparing sauces
E. Discussing new concepts and Discuss the importance of variation Discuss the examples of thickening Discuss the basic finishing
practicing new skill #2 of sauces agents techniques in sauce making
Remediation
VI. REFLECTION


I. OBJECTIVES
3. Identify sandwich component
4. Identify bread suited for sandwich making
PREPARE A VARIETY OF SANDWICHES

II. CONTENT  Suitable filling and spreads for each type of sandwich PRACTICUM
 Types of bread suited for sandwiches
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students differentiate hot and Let the students differentiate flat and Let the students differentiate Giving instructions
presenting the new lesson cold sandwiches Quick breads dry and moist fillings
lesson
Picture presentation Picture presentation Brainstorming
the new lesson
D. Discussing new concepts and Discuss the most popular
Discuss the different types of bread Perform the given activity
practicing new skill #1 sandwich fillings combination
Discuss fillings for sandwiches
Remediation
VI. REFLECTION

Teaching Dates and Time NOV. 26-29 , 2018, 10:00-11:00 Quarter III
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding on concepts and principles in storing and reheating stocks, sauces, and soups
B. Performance Standards The learners independently demonstrates competencies in storing and reheating stocks, sauces, and soups
1. Maintain optimum quality and freshness of stocks, sauces, and soups
2. Reconstitute stocks, sauces, and soups
Store and reconstitute stocks, sauces and soups PRACTICUM

II. CONTENT
Methods of controlling and reheating stocks, sauces, and soups
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students differentiate the Let the students give the different
presenting the new lesson techniques in making sauces Equipment in storing soup and sauces Giving instructions Giving instructions
Discuss the learning competencies Presenting the rubric Presenting the rubrics
lesson
Picture presentation Brainstorming Activity proper Activity proper
the new lesson
D. Discussing new concepts and Discuss the different techniques of Discuss the ways to reconstitute
practicing new skill #1 Storing stocks, sauces and soups stocks
E. Discussing new concepts and Demonstrate the ways to reconstitute
practicing new skill #2 stocks
I. Evaluating Learning Written test Practical application
Remediation
VI. REFLECTION


I. OBJECTIVES
5. Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
6. 2. Identify ingredients according to the given recipe
PREPARE SANDWICHES
II. CONTENT  Tools, equipment, and utensils needed in preparing sandwiches
 Variety of ingredients in preparing sandwiches
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the factors of food Let the students give the importance Let the students differentiate
presenting the new lesson presentation? Of eating sandwich butter knife to chef’s knife
lesson
Answer the Pre-test pp. 138-139 Picture presentation Picture presentation
the new lesson
D. Discussing new concepts and Discuss the ingredients used for
Discuss the overview of the lesson Perform activity 1, pp. 149
practicing new skill #1 sandwiches
E. Discussing new concepts and Discuss the different tools
practicing new skill #2 In preparing sandwiches.
Remediation
VI. REFLECTION

Teaching Dates and Time SEPT. 17-20, 2018, 10:00-11:00 Quarter II
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking seafood dishes
B. Performance Standards The learners independently prepare and cooks seafood dishes
1. Handle seafood hygienically
2.Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
PREPARE AND COOK SEAFOOD DISHES

LO2 HANDLE FISH AND SEAFOOD
* Methods of Thawing frozen ingredients
II. CONTENT

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the factors of food Ask the students to enumerate the What are the market forms of fish?
presenting the new lesson presentation? Different classifications of seafood
B. Establishing a purpose for the Discuss the learning
Discuss the learning competencies
lesson competencies
the new lesson
D. Discussing new concepts and Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Discuss the different ways of
practicing new skill #1 Structure of fish fresh fish and shellfish storing fresh and frozen fish
E. Discussing new concepts and Discuss the characteristics and market Discuss the ways of storing shellfish
Discuss the different parts of a fish
practicing new skill #2 Market forms of fish and shellfish
Answer the given questions Answer the given questions
I. Evaluating Learning Written test Written test Written test
J. Additional activities for application or Perform enhancement activity
Remediation pp.205
VI. REFLECTION

Teaching Dates and Time OCT. 29-31, 2018, 10:00-11:00 Quarter III
LOG

I. OBJECTIVES
C. Learning Competencies/Objectives The learners…
1 Clean, cut and cook fish
2 Prepare ingredients according to a given recipe
3 Demonstrate various methods of cooking fish.

II. CONTENT LO 3 Cook Fish and Shellfish
PRACTICUM
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Preparation
-Let the students recall the different steps of preparing and cooking fish
B. Establishing a purpose for the Discuss the learning competencies/presenting the rubrics
lesson
C. Motivation
Let the students prepare the materials needed for the activity
D. Activity proper
Let the students perform the given activities

abstractions about the lesson Ask learners to give /summarize the lesson.
Remediation
V. REMARKS
VI. REFLECTION

Teaching Dates and Time OCT. 10-13, 2018, 10:00-11:00 Quarter II
LOG

I. OBJECTIVES
1 Clean, cut and filet seafood
2 Prepare ingredients according to a given recipe
3 Demonstrate various methods of cooking fish and shellfish

II. CONTENT LO 3 Cook Fish and Shellfish
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Ask the students to give the different What are the different techniques in Brainstorming Brainstorming
presenting the new lesson ways of storing fresh fish Cooking fish and shellfish?
lesson
Picture presentation Picture presentation Picture presentation Picture presentation
the new lesson
D. Discussing new concepts and Discuss the cooking techniques for Discuss/demonstrate the steps in Discuss/demonstrate the steps
practicing new skill #1 Fish and shellfish filleting fish in deboning fish
Discuss /demonstrate the
different ways of scaling
whole fish
Remediation
VI. REFLECTION

LOG Teaching Dates and Time SEPT. 24-27, 2018, 10:00-11:00 Quarter II
I. OBJECTIVES
4 Identify types, varieties, market forms nutritive value and composition of fish and seafood
5 Handle seafood hygienically
6 Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.

LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD
*Types of Seafood * Methods of Thawing frozen ingredients
II. CONTENT
* Varieties of Fish
* Market Forms of Fish Products

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
lesson competencies
the new lesson
Remediation pp.205
VI. REFLECTION

LOG

I. OBJECTIVES
1. Identify types, varieties, market forms nutritive value and composition of fish and seafood
2. Handle seafood hygienically
3. Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.

LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD
*Types of Seafood * Methods of Thawing frozen ingredients
II. CONTENT
* Varieties of Fish
* Market Forms of Fish Products

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
lesson competencies
the new lesson
Remediation pp.205
VI. REFLECTION

Teaching Dates and Time OCT. 10-13, 2018, 8:30-9:30 Quarter II
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads
B. Performance Standards The learners independently prepare salad and dressing
1. Present salads and dressing attractively
2. Observe sanitary practices in presenting salad and dressing
3. Identify the accompaniments of salad and dressings
LO 3 PRESENT A VARIETY OF SALADS AND DRESSINGS

II. CONTENT  Factors to consider in plating and presenting salads
 Accompaniments of salads
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Let the students give the
Brainstorming
presenting the new lesson Essential factors in salad presentation Brainstorming
lesson
Picture presentation Picture presentation Picture presentation Picture presentation
the new lesson
D. Discussing new concepts and Discuss the essential factors of salad Discuss the different guidelines Discuss the different creative
practicing new skill #1 presentation in plating presentation techniques
Discuss/demonstrate the different
Plating styles
I. Evaluating Learning Short quiz
Remediation
VI. REFLECTION

LOG Teaching Dates and Time AUG. 20-23, 2018, 10:00-11:00 Quarter II

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking vegetable dishes
B. Performance Standards The learners independently prepare and cook vegetable dishes
1. Prepare the tools , equipment and ingredients based on prescribed standards
2 Determine the different classification of vegetables
3. Identify the ingredients according to standard recipe
PREPARE VEGETABLES DISHES DISHES

II. CONTENT
LO1 Perform mise en place
A. References
1. Teacher’s Guide Pages pp. 62-66
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different classification What are the different tools needed What are the different factors
A. Reviewing previous lesson or
Brainstorming Of vegetables? in Preparing vegetables? To consider in choosing good
presenting the new lesson
Vegetables?
lesson
Picture presentation Picture presentation
the new lesson
Discuss the different classification of
D. Discussing new concepts and Discuss the flavour components Discuss the nutritional value of
vegetables
practicing new skill #1 Of vegetables vegetables
Discuss the different tools needed Discuss the factors to consider
Preparing vegetables in choosing good quality vegetables
I. Evaluating Learning Short quiz Short quiz
Remediation
VI. REFLECTION

LOG

I. OBJECTIVES
1. Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition
2. Present vegetable recipes with appropriate sauces and accompaniments
3. Perform the given activity
PREPARE VEGETABLES DISHES DISHES PREPARE VEGETABLE DISHES

II. CONTENT LO2 Prepare vegetable dishes LO 3 Present Vegetable Dishes
PRACTICUM Factors in Plating Vegetable Dishes
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Giving instructions What are the methods of cooking Ask the students to give the factors
Giving instructions
presenting the new lesson vegetables? Of food presentation
Motivation Motivation
lesson competencies
Picture presentation Brainstorming
the new lesson
D. Discussing new concepts and Discuss the essential factors of Discus the creative presentation
Activity Proper Activity Proper
practicing new skill #1 food presentation techniques
E. Discussing new concepts and Discuss the plating styles with
practicing new skill #2 Vegetable dishes
I. Evaluating Learning Practical application Practical application Written test
Enhancement activity pp. 189
Remediation
VI. REFLECTION

LOG Teaching Dates and Time SEPT. 3-6, 2018, 10:00-11:00 Quarter II

I. OBJECTIVES
4. Identify market forms of vegetables
5. Select various kinds of vegetables according to a given menu

II. CONTENT LO2 Prepare vegetable dishes
Market Forms of Vegetables
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the different methods of Ask the students to give the effects What are the different rules Why do we need to drained
presenting the new lesson preparing vegetables? Cooking vegetables of vegetable cookery? Canned vegetables before cooking?
lesson
Picture presentation Brainstorming
the new lesson
Discuss/demonstrate the
D. Discussing new concepts and Discuss the effects of cooking Discuss the general rules of Discuss the different ways of
different method of cooking
practicing new skill #1 Vegetables vegetable cookery cooking vegetables
frozen and canned goods
E. Discussing new concepts and Discuss the standard quality of Discus the different qualities of frozen
practicing new skill #2 cooked vegetables goods
Enhancement activity pp. 170
Remediation
VI. REFLECTION

Teaching Dates and Time AUG. 20-23, 2018, 10:00-11:00 Quarter II
LOG

I. OBJECTIVES
2 Determine the different classification of vegetables
3. Identify the ingredients according to standard recipe

II. CONTENT
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different classification What are the different tools needed What are the different factors
Brainstorming Of vegetables? in Preparing vegetables? To consider in choosing good
Vegetables?
lesson
the new lesson
Discuss the different classification of
D. Discussing new concepts and Discuss the flavour components Discuss the nutritional value of
vegetables
practicing new skill #1 Of vegetables vegetables
Discuss the different tools needed Discuss the factors to consider
Preparing vegetables in choosing good quality vegetables
Remediation
VI. REFLECTION

LOG Teaching Dates and Time AUG. 20-23, 2018, 8:30-9:30 Quarter II

I. OBJECTIVES
1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing
2 Clean, sanitize, and prepare tools and equipment based on the required tasks
3. Identify the ingredients according to given recipe recipe
PREPARE SALAD AND DRESSING

II. CONTENT
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different tools needed in What are the classification of
A. Reviewing previous lesson or HOLIDAY Preparing salad? Salad according to ingredient?
Brainstorming

lesson
the new lesson
Discuss the different tools in preparing Discuss the different
D. Discussing new concepts and
salad classification of salads according
to ingredients used
E. Discussing new concepts and Answer activity 1, pp.108
F. Developing Mastery Answer the given questions
Answer Activity B, pp. 109
Remediation
VI. REFLECTION

Teaching Dates and Time OCT. 29-31, 2018, 8:30-9:30 Quarter III
LOG

I. OBJECTIVES
3. Identify the ingredients according to given recipe
4. Perform the given activity
PREPARE A VARIETY OF SALAD DRESSING

II. CONTENT Making salad and dressing
PRACTICUM
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students recall the different steps/procedure in making salad and dressing
A. Preparation
B. Establishing a purpose for the Discuss the learning competencies/presenting the rubrics
lesson
C. Motivation
Let the students prepare the materials for the activity
D. Activity proper
Let the students perform the given activities
Remediation
V. REMARKS
VI. REFLECTION

Teaching Dates and Time SEPT.17-20, 2018, 8:30-9:30 Quarter II
LOG

I. OBJECTIVES
3. Identify the ingredients according to given recipe recipe
PREPARE A VARIETY OF SALAD DRESSING

II. CONTENT
Factors and techniques in presenting salad dressing
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students differentiate
Brainstorming Let the students identify the ingredients
In making salad dressing and vinegar
lesson
the new lesson
D. Discussing new concepts and Discuss the different ingredients in Discuss the different types of Perform enhancement activity
practicing new skill #1 dressing emulsion pp. 124
Discuss the different types of salad
dressing
I. Evaluating Learning Short quiz Answer Fill Me in. pp.123
Remediation
VI. REFLECTION

LOG Teaching Dates and Time July 16-19, 2018, 10:00-11:00 Quarter I

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
2 Determine the sources and kinds of starch and cereals
3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES

II. CONTENT
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different composition What are the properties of starches?
A. Reviewing previous lesson or What are the different classification
Of starch?
presenting the new lesson of starch?
lesson
the new lesson
Discuss the composition and
D. Discussing new concepts and Discuss the significance of Practicum: Perform the
Structure of starch
practicing new skill #1 noodles and pasta gelatinization
Discuss the functional properties of
E. Discussing new concepts and Discuss the properties and reaction
starches
practicing new skill #2 Of starch
Remediation
VI. REFLECTION

I. OBJECTIVES
A. Content Standards The learners demonstrates understanding in preparing and cooking cereals and starch dishes
B. Performance Standards The learners independently prepare and cook cereals and starch dishes
2 Determine the sources and kinds of starch and cereals
3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES

II. CONTENT
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the tools needed in What are the different classification Describe the composition of starch
A. Reviewing previous lesson or What are the techniques in
Preparing cereals? Of starch?
presenting the new lesson presenting egg dishes?
lesson
the new lesson
Discuss the different tools ad equipment
D. Discussing new concepts and In preparing and cooking starch and Discuss the different sources of Discuss the composition and Discuss the properties and
practicing new skill #1 starch starch structure of starch reaction of starch
E. Discussing new concepts and Discuss the classification of starch Discuss the functional properties of
practicing new skill #2 starches
Remediation
VI. REFLECTION

Teaching Dates and Time Aug. 13-14, 2018, 8:30-9:30 Quarter I
LOG

I. OBJECTIVES
1. Follow given instructions

2. Test student’s knowledge and understanding based on the lessons discussed
3. Participate actively in the activity
II. CONTENT
Oral Recitation Oral Recitation

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Let the students prepare for the
A. Giving instructions
activity Let the students prepare for the activity
lesson
C. Motivation
Presenting the rubric Presenting the rubric
D. Activity proper

I. Evaluating Learning
Remediation
V. REMARKS
VI. REFLECTION

Teaching Dates and Time Aug. 13-14, 2018 10:00-11:00 Quarter I
LOG

I. OBJECTIVES

II. CONTENT

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
lesson
C. Motivation
D. Activity proper

Remediation
V. REMARKS
VI. REFLECTION

LESSON Teacher BELLY M. REYES Learning Area TLE- Agriculture
LOG Teaching Dates and Time Aug. 13-14, 2018 1:00-2:00 Quarter I

I. OBJECTIVES
II. CONTENT

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
lesson
C. Motivation
D. Activity proper

Remediation
V. REMARKS
VI. REFLECTION

Teaching Dates and Time July 2-5, 2018, 10:00-11:00 Quarter I
LOG

I. OBJECTIVES
A. Content Standards The learnes de monstrate an understanding the knowledge, skills, and attitudes required in preparing egg dishes
B. Performance Standards The learners independently prepares egg dishes
1. Select suitable plates according to standards
2. Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
II. CONTENT Present egg dishes

A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
What are the different ways to What are the techniques in
A. Reviewing previous lesson or What are the different types of fried
Present food? Presenting egg dishes?
presenting the new lesson eggs?
lesson
the new lesson
Practicum: Perform atleast two
D. Discussing new concepts and Discuss simple ways to present food Discuss the causes of outbreaks
techniques in presenting egg
practicing new skill #1 of food borne illnesses
dishes
E. Discussing new concepts and Discuss the techniques in presenting Discuss the safety measures to
practicing new skill #2 Egg dishes the different hazards in our workplace
I. Evaluating Learning Short quiz Short quiz Practical application
Remediation
VI. REFLECTION

LOG Teaching Dates and Time July 16-19 , 2018, 8:30-9:30 Quarter I

I. OBJECTIVES
A. Content Standards The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards The learners independently prepare appetizers
1. Identify the fundamental of platting
2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers
PREPARE APPETIZERS (PA)

II. CONTENT LO 3 Present a range of appetizers
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the fundamentals of platting? What are the different steps in
Differentiatr hot and cold appetizer
lesson
Picture presentation
the new lesson
Discuss the fundamentals of platting Discuss the steps in designing
D. Discussing new concepts and Practicum: Pose and Dispose, Discuss the different tools
platter
practicing new skill #1 pp. 93 needed in storing appetizer
E. Discussing new concepts and Discuss the principles of platter

Discuss the sanitary practices when
practicing new skill #2 presentation
Storing appetizer
F. Developing Mastery Answer the given questions Answer the given questions Practical application
I. Evaluating Learning Short quiz
J. Additional activities for application or Reasearch and Piled Up, pp.89-
Remediation 90
VI. REFLECTION

Teacher BELLY M. REYES Learning Area TLE- Cookery
LESSON Teaching Dates and Time July 9-12, 2018, 8:30-9:30 Quarter I
LOG

I. OBJECTIVES
1.Differentiate between a hot and cold appetizers
2. Prepare a variety of appetizers
3. Evaluate the finished product
4. Rate the finished product using rubric
5. Follow safety procedures

II. CONTENT
LO 2 Prepare a range of appetizers
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the different kinds of
Differentiate hot and cold appetizers
presenting the new lesson cocktais?
lesson
the new lesson
Practicum: Perform steps in Practicum: Perform steps in
D. Discussing new concepts and Discuss the hot and cold appetizers
preparing Canapes using a preparing Canapes using a
toasted bread toasted bread
E. Discussing new concepts and Discuss the procedures in preparing

practicing new skill #2 d oeuvre cocktails and relishes
Hors ‘oeuvres
F. Developing Mastery Answer the given questions Answer the given questions Re demontration
I. Evaluating Learning Short quiz Practical application
J. Additional activities for application or Reasearch and Piled Up, pp.89-
Remediation 90
VI. REFLECTION


I. OBJECTIVES
1. Identify the tool and equipment needed in hte preparation of appetizers
2. Clean, sanitize and prepare tools, utensils and equipment based on the required tasks
3. Classify appetizers according to ingredients
4. Identify materials according to given recipe
5. Perform/demonstrate the different steps in making canapé

II. CONTENT
Perform mise en place
A. References
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the different parts of What are the different kinds of
presenting the new lesson canapé? Cocktails?
lesson
the new lesson
D. Discussing new concepts and Discuss the different kinds of cocktails Practicum: Perform the different Practicum: Perform the different
practicing new skill #1 steps in making canape steps in making canape
Discuss the miscellaneous
Hors ‘oeuvres
F. Developing Mastery Answer the given questions Answer the given questions Re demontration
I. Evaluating Learning Short quiz Practical application
Remediation
VI. REFLECTION

Teaching Dates and Time June. 18-21 , 2018, 10:00-11:00 Quarter I
LOG

I. OBJECTIVES
A. Content Standards The learnes demonstrate an understanding the use and maintenance of equipment in cookery.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures.
1. Identify an egg’s components and its nutritive value
2. Identify and prepare ingredients according to standard recipes
PREPARE EGG DISHES: Physical Structure and Composition of Eggs
II. CONTENT
Nutritional value and components of eggs
A. References
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila Paper, Pentel Pen
IV. PROCEDURES
A. Reviewing previous lesson or What are the different parts of the
Describe the physical structure of egg
presenting the new lesson egg?
lesson
Brainstorming Picture presentation
the new lesson
D. Discussing new concepts and Answer the enhancement
Discuss the composition of an egg Answer the enhancement activity
practicing new skill #1 activity
Discuss the nutritive value of egg Discuss the egg quality
F. Developing Mastery Answer the given questions
I. Evaluating Learning Quiz Short quiz Practical application
Remediation
VI. REFLECTION

LESSON Teacher BELLY M. REYES Learning Area TLE-Commercial Cooking
LOG Teaching Dates and Time Feb. 5-8, 2018, 2:00-3:00 Quarter IV

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in commercial cooking.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in commercial cooking according to standard operating procedures.
C. Learning Competencies/Objectives The learners… The learners… The learners… The learners… The learners…
1. select and use chemicals for cleaning and/or sanitizing equipment and utensils
2. sanitize equipment and utensils according to maufacturer’s instructions
3. store cleaning equipment safely in the designated position and area.
II. CONTENT MAINTAIN KITCHEN TOOLS, EQUIPMENT AND WORKING AREA

A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking, pp. 5
2. Learner’s Material Pages Learning Module in Commercial cooking Grade 7 and 8 Lesson 1, pp. 23-43
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila paper, pentel pen
IV. PROCEDURES
A. Reviewing previous lesson or POST TEST
PRE TEST Ask students to state knowledge learned from the lesson/review past lesson
Discussing the learning competencies Observe cleanliness and sanitation
lesson
Show some example of cleaning tool
the new lesson
D. Discussing new concepts and Discuss the different categories of
practicing new skill #1 Cleaning agents.
E. Discussing new concepts and Discuss the different example of Types of appropriate cleaning tools and equipment based on their
practicing new skill #2 cleaning supplies and materials uses
F. Developing Mastery Answer the given questions Brainstorming Question and answer Question and answer Answer the given questions
H. Making generalizations & Ask learners to give /summarize
abstractions about the lesson the lesson.
I. Evaluating Learning Short quiz quiz Graded recitation
Remediation
V. REMARKS
VI. REFLECTION
LESSON Teacher BELLY M. REYES Learning Area TLE-C0mmercial Cooking
LOG Teaching Dates and Time FEBRUARY 26-28-March 1, 2018, 1:00-2:00 Quarter IV

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking.
B. Performance Standards The learners independently measures and calculates ingredients used in commercial cooking
1. Compute cost of production according to standard procedure
2. Validate computed cost of production according to enterprise production requirements
3. Measure ingredients according to recipe requirement
II. CONTENT PERFORM MENSURATION AND CALCULATIONS
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 pp. 74-81
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or What are the tools needed in
presenting the new lesson Measuring liquid ingredients Answer the pretest,pp.76
lesson
Brainstorming
the new lesson
Preparation of list of materials
E. Discussing new concepts and Activity:Make a list of materias needed to produce a food
practicing new skill #2 product
Activity:Demonstrate the proper way
F. Developing Mastery Answer tthe questions given Question and answer Compute the cost of production
of measuring liquid ingredients
I. Evaluating Learning Practical application Short quiz Practical application Quiz
Remediation
V. REMARKS
VI. REFLECTION
LESSON Teacher BELLY M. REYES Learning Area TLE-C0mmercial Cooking
Teaching Dates and Time March 5-8, 2018, 1:00-2:00 Quarter IV
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking.
B. Performance Standards The learners independently measures and calculates ingredients used in commercial cooking
1. Compute cost of production according to standard procedure
2. Validate computed cost of production according to enterprise production requirements
PERFORM MENSURATION AND CALCULATIONS
II. CONTENT
Calculate Cost of Production
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 pp. 44-47
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila paper, pentel pen, calculator, selling cost of the item,
IV. PROCEDURES
A. Reviewing previous lesson or What are the tools needed in What is list of materials?
presenting the new lesson Measuring solid ingredients
lesson
C. Presenting examples/instances of Brainstorming
the new lesson
D. Discussing new concepts and Activity:Make a list of materias needed to produce a food Discuss the procedure in the
practicing new skill #1 product calculation of mark up perentage
F. Developing Mastery Answer the questions given Answer activity 2.1, pp.46
I. Evaluating Learning Practical application Quiz
Remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 Periwinkle
LESSON Teacher TERESITA M. SALVATIERRA Learning Area TLE-Cookery
Teaching Dates and Time November 27,28,29,30, Dec.. 1,2017 Quarter III
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding the use and maintenance of equipment in cookery.
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures.
1. select various types of cleaning tools, equipment, and paraphernalia.
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
3. understand the value of cleaning tools, paraphernalia, and equipment.
TLE_HECK7/8MT-Ob-2
II. CONTENT CLEANING KITCHEN PREMISES(FLOOR AND STORAGE AREAS)
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 24-27
3. Textbook Pages
Learning Resources
B. Other Learning Resources Laptop, TV, Powerpoint Presentation/slides
IV. PROCEDURES
Ask students to state knowledge learned from the lesson/review past lesson
Observe cleanliness and orderliness
lesson
Show some slides
the new lesson
Various types of cleaning tools, equipment and paraphernalia
E. Discussing new concepts and use cleaning tools, equipment, and paraphernalia in
Update unfinished activity
practicing new skill #2 accordance to standard operating procedures.
F. Developing Mastery Brainstorming Question and answer Question and answer
I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation
Remediation
V. REMARKS
VI. REFLECTION
Teaching Dates and Time December 4,5,6,7,8, 2017 1:00-2:00 PM Quarter III
LOG

I. OBJECTIVES
B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures.
1. clean and sanitize kitchen tools and equipment following manufacturer’s instructions.
2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures.
3. understand the value of cleaning tools, paraphernalia, and equipment.
TLE_HECK7/8MT-Ob-2
II. CONTENT STEPS IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 17-22
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Ask students to state knowledge learned from the lesson/review past lesson
Observe cleanliness and orderliness
lesson
Show some slides
the new lesson
D. Discussing new concepts and Clean and sanitize kitchen tools and equipment following
practicing new skill #1 manufacturer’s instructions. Various types of cleaning tools, equipment
and paraphernalia
E. Discussing new concepts and use cleaning tools, equipment, and paraphernalia in
Practicum by group
practicing new skill #2 accordance to standard operating procedures.
F. Developing Mastery Roleplaying Group 1 Roleplaying Group 2 Roleplaying Group 3 Roleplaying Group 4
I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation
Remediation
V. REMARKS
VI. REFLECTION
LESSON Teacher BELLY M. REYES Learning Area TLE-Commercial Cooking
Teaching Dates and Time FEB. 12-15, 2018, 2:00-3:00 Quarter IV
LOG

I. OBJECTIVES
A. Content Standards The learners demonstrate understanding in storing properly tools and equipment according to its designated place.
B. Performance Standards The learners independently stores tools and equipment properly according to its designated place.
1. store or stack cleaned equipment and utensils safely in the designated place,
2. illustrate proper storing of glassware, chinaware and silverware,
3. appreciate the importance of organizing kitchen cabinets.
II. CONTENT STORING AND STACKING TOOLS AND EQUIPMENT

A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics, p. 7
2. Learner’s Material Pages Learning Module in Cookery Grade 7 and 8, pp. 46-54
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Ask learners to state knowledge and skills learned from the lesson/review past lesson.
lesson
Answer the pretest,pp.48
the new lesson
Discuss the proper storage and
D. Discussing new concepts and Discuss the different steps for
Handling of kitchen tools and
practicing new skill #1 organizing kitchen cabinets
Equipment
E. Discussing new concepts and Activity:Redemonstrate the proper Activity:Redemonstrate the
practicing new skill #2 ways of storing and handling Proper ways of storing and handling
kitchen tools and equipment Of kitchen tools and equipment
F. Developing Mastery Activity/Demonstration Activity /demonstration
Oral recitation/Short quiz

remediation
V. REMARKS
VI. REFLECTION
Teaching Dates and Time December 18,19,20,21, 2017 1:00-2:00 PM Quarter III
LOG

I. OBJECTIVES
The learners demonstrate an understanding the use and maintenance of
equipment in cookery.
The learners independently use and maintain tools, equipment, and
materials in cookery according to standard operating procedures.
1. store or stack cleaned equipment and utensils safely in the
designated place,
2. illustrate proper storing of glassware, chinaware and
silverware,
3. appreciate the importance of organizing kitchen cabinets.
TLE_HECK7/8MT-Oc-3
II. CONTENT STORING/STACKING TOOLS AND EQUIPMENT
A. References
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) ,
p. 7
Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 26-29;
Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Ask learners to share to the class whatever skills learned from the activity.
Observe safety precautions while having an activity.
lesson
Demonstrate
the new lesson
D. Discussing new concepts and Store or stack cleaned equipment and utensils safely in the
practicing new skill #1 designated place.
E. Discussing new concepts and Illustrate proper stacking or storing of glassware, chinaware and
practicing new skill #2 silverware.
Activity/Demonstration
Demonstrated and perform 5 proper ways of storing

and stacking tools and equipment —-------------------------------- 10
and stacking tools and equipment --------------------------------— 8
and stacking tools and equipment ---------------------------------— 2
Failed to demonstrate and perform any storing
and stacking procedures of tools and equipment.--------------------0
remediation
V. REMARKS Learners’ Christmas get together Teachers’ get together Vacation
VI. REFLECTION
LOG Teaching Dates and Time January 1,2,3,4,5, 2018 1:00-2:00 PM Quarter III

I. OBJECTIVES
The learners independently use and maintain tools, equipment, and materials in cookery according to
standard operating procedures.
1. store or stack cleaned equipment and utensils safely in
the designated place,
silverware,
3. understand the importance of organizing kitchen
cabinets.
TLE_HECK7/8MT-Oc-3
A. References
K to 12 Basic Education Curriculum, Home Economics-Cookery
(NC II) , p. 7
Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 26-
29; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Ask learners to share to the class whatever skills
presenting the new lesson learned from the activity.
lesson
Demonstration
the new lesson
Store or stack cleaned
equipment and utensils
safely in the designated
place.
E. Discussing new concepts and Illustrate proper stacking or storing of glassware, chinaware
practicing new skill #2 and silverware.

I. Evaluating Learning Practicum by group
remediation
V. REMARKS
VI. REFLECTION
Teacher TERESITA M. SALVATIERRA Learning Area TLE-Cookery
LESSON Teaching Dates and Time January 8,9,10,11,12, 2018 1:00-2:00 PM Quarter III
LOG

I. OBJECTIVES
The learners independently use and maintain tools, equipment, and materials in cookery according to
standard operating procedures.
1. store or stack cleaned equipment and utensils safely in
the designated place,
silverware,
3. understand the importance of organizing kitchen
cabinets.
TLE_HECK7/8MT-Oc-3
A. References
K to 12 Basic Education Curriculum, Home Economics-Cookery
(NC II) , p. 7
Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 26-
29; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Ask learners to share to the class whatever skills
presenting the new lesson learned from the activity.
lesson
Demonstration
the new lesson
Store or stack cleaned
D. Discussing new concepts and equipment and utensils
practicing new skill #1 safely in the designated
place.
E. Discussing new concepts and Illustrate proper stacking or storing of glassware, chinaware
practicing new skill #2 and silverware.

I. Evaluating Learning Practicum by group
remediation
V. REMARKS
VI. REFLECTION
LESSON Teacher BELLY M. REYES Learning Area TLE-Commercial cooking
Teaching Dates and Time FEBRUARY 19-22, 2018 1:00-2:00 Quarter IV
LOG
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding performing mensuration and calculation in commercial cooking.
B. Performance Standards The learners independently measure and calculates ingredients used in commercial cooking
1. Convert systems of measurementaccording to recipe requirement.
3. describe the functions of measuring tools
II. CONTENT PERFORM MENSURATION AND CALCULATIONS
A. References
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum, Home Economics, Commercial cooking , p. 7
2. Learner’s Material Pages Learning Module in Commercial cooking Grade 7 and 8 pp. 32-43
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Ask learners share to the class whatever skills learned from the activity.
lesson
Present one recipe.Ask the students
What are the tools needed in measuring
the new lesson
The ingredients.
D. Discussing new concepts and Give the abbreviations and
practicing new skill #1 equivalents of measurements
Functions of measuring tools.
E. Discussing new concepts and Demonstrate the proper way of
Types of measuring tools,
practicing new skill #2 measuring ingrediens
F. Developing Mastery Answer the questions given
abstractions about the lesson Accurate measurement produced quality product
I. Evaluating Learning Quiz Practical application
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 ANTHURIUM
LESSON Teacher TERESITA M. SALVATIERRA Learning Area TLE-Bread and Pastry Production
Teaching Dates and Time August 21,22,23,24,25, 2017 Quarter II
LOG

I. OBJECTIVES
Baking tools and equipment, their
uses and classification.
Baking tools and equipment are
identified based on their uses.
1. explain the uses of tools and 1. measure knowledge Update lecture and other
equipment for specific baking learned from the lesson. activities
purposes.
2. prepare tools and equipment for 2. write answers legibly.
specific baking purposes.
3. understand the value of 3. apply good values
kitchen tools and equipment. learned while post-test is
going on.
PREPARE TOOLS AND

USE TOOLS AND BAKERY
II. CONTENT NINOY AQUINO DAY CELEB. EQUIPMENT FOR SPECIFIC
EQUIPMENT
BAKING PURPOSES
A. References
1. Teacher’s Guide Pages Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13
2. Learner’s Material Pages Lesson 1, LO1 pp. 5-8 Lesson 1, LO1 pp. 9-12 Lesson 1, LO1 pp. 5-12 Lesson 1, LO1 pp. 5,7-12
3. Textbook Pages
Learning Resources
Manila Paper, Laptop, TV,
B. Other Learning Resources Manila Paper
Powerpoint Presentation
IV. PROCEDURES
A. Reviewing previous lesson or Ask students to state knowledge POST TEST
presenting the new lesson learned from the lesson.
lesson
Show some pictures
the new lesson
F. Developing Mastery Brainstorming Answer the given questions
H. Making generalizations & Ask learners to give /summarize Analyze the test results
I. Evaluating Learning Short quiz Written examination
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 MYRTLE
Teaching Dates and Time August 28,29,30,31; Sept 1, 2017 Quarter I
LOG

I. OBJECTIVES
Standard table of weights and
B. Performance Standards POST TEST
measures.
1. measure knowledge already
know about the lesson.
2. write answers legibly.
3. apply good values learned

while post-test is going on.
PERFORM MENSURATION AND

II. CONTENT
CALCULATION
A. References
1. Teacher’s Guide Pages Lesson 2 p. 14
2. Learner’s Material Pages Lesson 2 LO1, pp. 18-20
3. Textbook Pages
Learning Resources
powerpoint presentation
IV. PROCEDURES
PRE TEST
lesson
the new lesson
I. Evaluating Learning Presentation of activity by group
remediation
V. REMARKS
VI. REFLECTION
Teaching Dates and Time September 4,5,6,7,8, 2017 Quarter II
LOG

I. OBJECTIVES
A. Content Standards Standard table of weights and measures.
Standard table of weights and measures are identified and applied.
1. measure knowledge already 1. familiarize oneself with the table 1. measure knowledge
know about the lesson. of weights and measures in baking. learned from the lesson.
2. write answers legibly. 2. apply basic mathematical 2. write answers legibly.
operations in calculating weights
and measures.
3. apply good values learned 3. measure dry and liquid 3. apply good values
while pre-test is going on. ingredients accurately. learned while post-test is
going on.
II. CONTENT PERFORM MENSURATION AND CALCULATION CAMPUS INTRAMS

A. References
2. Learner’s Material Pages Lesson 2 LO1, pp. 18-22 Lesson 2 LO1, pp. 19-20 Lesson 2 LO1, pp. 21-22 Lesson 2 LO1, pp. 18-22
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila Paper, Laptop, TV, powerpoint presentation
IV. PROCEDURES
PRE TEST
lesson
the new lesson
H. Making generalizations & Ask learners to give /summarize the
abstractions about the lesson lesson.
I. Evaluating Learning Presentation of activity by group Quiz after short review Checking of answer sheets
remediation
V. REMARKS
VI. REFLECTION
LOG Teaching Dates and Time September 11,12,13,14,15, 2017 Quarter II

I. OBJECTIVES
A. Content Standards Standard table of weights and measures.
Standard table of weights and measures are identified and applied.
1. familiarize oneself with the table 1. measure knowledge Update incomplete lecture or
of weights and measures in baking. learned from the lesson. activity
2. apply basic mathematical 2. write answers legibly.
and measures.
3. measure dry and liquid 3. apply pleasing values
ingredients accurately. learned while post-test is
going on.
II. CONTENT MARCOS’ DAY CELEB. PERFORM MENSURATION AND CALCULATION
A. References
2. Learner’s Material Pages Lesson 2 LO1, pp. 19-20 Lesson 2 LO1, pp. 21-22 Lesson 2 LO1, pp. 18-22
3. Textbook Pages
Learning Resources
IV. PROCEDURES
lesson
the new lesson
I. Evaluating Learning Presentation of activity by group Quiz after short review Checking of answer sheets
remediation
V. REMARKS
VI. REFLECTION
LOG Teaching Dates and Time October 9, 10, 11, 12,13 , 2017 Quarter II

I. OBJECTIVES
A. Content Standards Classification of functional and non-functional tools.
B. Performance Standards Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specifications.
1. apply basic preventive 1. measure knowledge learned in 1. determine lesson already 1. discuss the importance
maintenance. Lesson 3, LO2. know about storing tools and of proper storage of tools
equipment. and equipment.
2. follow the procedure in 2. read and analyze the questions 2. read carefully and write 2. demonstrate how to
cleaning ranges properly. properly answers legibly. store tools and equipment
properly.
3. exercise safety practices. 3. practice values learned 3. apply self-discipline while pre 3. understand the value of
- test is going on storing tools.
II. CONTENT PERFORM BASIC PREVENTIVE MEASURE STORE TOOLS AND EQUIPMENT EAST UNIT MEET
A. References
1. Teacher’s Guide Pages Lessonle 3, p. 15
2. Learner’s Material Pages LO2 pp. 44-46 LO2 pp. 47 LO3 pp. 49 LO3 pp. 50-51
3. Textbook Pages
Learning Resources
IV. PROCEDURES
Recall past lesson Review Introduce the lesson Show some video
lesson
Demonstrate
the new lesson
F. Developing Mastery Brainstorming Question and answer Question and answer
H. Making generalizations & Ask learners to share knowledge
abstractions about the lesson gained.
I. Evaluating Learning Written test Post Test Pre-test Practicum
remediation
V. REMARKS
VI. REFLECTION
LOG Teaching Dates and Time October 16,17,18,19,20, 2017 Quarter II

I. OBJECTIVES
A. Content Standards Classification of functional and non-functional tools.
B. Performance Standards Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specifications.
1. determine lesson know about 1. review time from L1,2,3 1. measure knowledge
storing tools and equipment. gained in L1,2,3
2. read carefully and write 2. give long test 2. write answers accurately
answers legibly.
3. apply self-discipline while post - 3. exercise proper discipline 3. understand the value of
test is going on while having a review periodical test
CONTINUATION OF EAST UNIT
II. CONTENT STORE TOOLS AND EQUIPMENT SECOND PERIODICAL TEST 2nd PT for other subjects
MEET/TRANSPORT STRIKE
A. References
1. Teacher’s Guide Pages Lessonle 1,2, 3, pp. - 15
2. Learner’s Material Pages LO3 pp. 49 Lessonle 1,2, 3,
3. Textbook Pages
Test questions Modules Test Papers
Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or Review, Post Test Review, Long Test Setting of standards
B. Establishing a purpose for the Determine how much they have Determine how much they have
lesson learned from the lesson 3 learned from the lessons
the new lesson
I. Evaluating Learning Post Test Periodical Examination
remediation
V. REMARKS
VI. REFLECTION
Teaching Dates and Time July 24,25,26,27,28, 2017 Quarter I
LOG

I. OBJECTIVES
Baking tools and equipment, their Baking tools and equipment,
uses and classification. their uses and classification.
Baking tools and equipment are Baking tools and equipment are
B. Performance Standards PRACTICUM POST TEST
identified based on their uses. identified based on their uses.
1. explain the uses of tools and 1. observe safety precautions 1. measure knowledge Update incomplete lecture
equipment for specific baking while activity is going on learned from the lesson. and other activities.
purposes.
2. prepare tools and equipment for 2. maintain cleanliness and 2. write answers legibly.
specific baking purposes. orderliness
3. understand the value of kitchen 3. understand the value of 3. apply good values
tools and equipment. practicum learned while post-test is
going on.
PREPARE TOOLS AND

USE TOOLS AND BAKERY
II. CONTENT EQUIPMENT FOR SPECIFIC
EQUIPMENT
BAKING PURPOSES
A. References
2. Learner’s Material Pages Lesson 1, LO1 pp. 10-11 Lesson 1, LO1 pp. 12-13 Lesson 1, LO1 p. 14 Lesson 1, LO1 pp. 5,7-12
3. Textbook Pages
Learning Resources
B. Other Learning Resources Manila Paper, Laptop, TV
IV. PROCEDURES
lesson
C. Presenting examples/instances of Show some pictures
the new lesson
F. Developing Mastery Group work, Brainstorming Demonstration
I. Evaluating Learning Short quiz Re-demonstration Checking of answer sheet
remediation
V. REMARKS
VI. REFLECTION
LOG Teaching Dates and Time July 31; August 1,2,3,4, 2017 Quarter I

I. OBJECTIVES
measures.
B. Performance Standards POST TEST
measures are identified and applied.
1. measure knowledge already 1. familiarize oneself with the table 1. measure knowledge Update incomplete lecture
know about the lesson. of weights and measures in baking. learned from the lesson. and other activities.
2. write answers legibly. 2. apply basic mathematical 2. write answers legibly.

and measures.
3. apply good values learned 3. measure dry and liquid 3. apply good values
while post-test is going on. ingredients accurately. learned while post-test is
going on.
PERFORM MENSURATION AND USE TOOLS AND BAKERY

II. CONTENT
CALCULATION EQUIPMENT
A. References
2. Learner’s Material Pages Lesson 2 LO1, pp. 18-22 Lesson 2 LO1, pp. 19-20 Lesson 2 LO1, pp. 21-22 Lesson 2 LO1, pp. 18-22
3. Textbook Pages
Learning Resources
IV. PROCEDURES
PRE TEST
lesson
the new lesson
I. Evaluating Learning Presentation of activity by group Checking of answer sheets
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7-MYRTLE
LOG Teaching Dates and Time August 7,8,9,10,11, 2017 Quarter I

I. OBJECTIVES
Standard table of weights and Conversion/substitution of weights
measures. and measure
Accurate conversion/substitution of
B. Performance Standards weights and measures are
measures are identified and applied.
performed.
1. familiarize oneself with the table 1. measure knowledge already 1. determine knowledge gained 1. measure learner’s
of weights and measures in baking. know from the lesson. in Module 1,2,3. knowledge on different
lessons in TLE 7
2. apply basic mathematical 2. write answers legibly. 2. answer the given exercises or 2. analyze questions
operations in calculating weights questions. carefully and choose answers
and measures. accurately.
3. measure dry and liquid 3. apply good values learned 3. understand the importance of 3. give value to your time
ingredients accurately. while post-test is going on. recalling past lessons. and effort while test is going
on.
PERFORM MENSURATION AND
II. CONTENT POST TEST LONG TEST/REVIEW PT FOR OTHER SUBJECTS PERIODICAL EXAMINATION
CALCULATION
A. References
2. Learner’s Material Pages Lesson 2 LO1, pp. 21-22 Lesson 2 LO2, pp. 23-25
3. Textbook Pages
Learning Resources
B. Other Learning Resources Test papers
IV. PROCEDURES
lesson
the new lesson
D. Discussing new concepts and Discussion, brainstorming
practicing new skill #1 Answer Self-check 1.1
I. Evaluating Learning Presentation of activity by group Checking of answer sheets Checking of answer sheets
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 Anthurium
Teacher TERESITA M. SALVATIERRA Learning Area TLE-Cookery
LESSON Teaching Dates and Time September 25,26,27,28,29, 2017 Quarter II
LOG

I. OBJECTIVES
A. Content Standards Proper measuring of ingredients.
B. Performance Standards Reading of measurements is practiced with accuracy. Practice measuring Perform the given activity
1. measure knowledge already 1. enumerate some liquid and dry 1. measure the following; oil, white sugar, baking powder and
know from the lesson. ingredients. baking soda, evaporated milk, flour and butter.
2. write answers legibly. 2. demonstrate on how to measure 2. exercise cleanliness and orderliness while activity is going on.
dry and liquid ingredients.
3. apply good values learned 3. observe safety practices while 3. appreciate the beauty of measuring ingredients accurately.
while post-test is going on. having a demonstration.
II. CONTENT PERFORM MENSURATION AND CALCULATION DSSAA MEET

A. References
2. Learner’s Material Pages Lesson 2 LO3, p. 27 Lesson 2 LO3, pp. 28-31 Lesson 2 LO3, pp. 31
3. Textbook Pages
Learning Resources
Manila Paper, Laptop, TV, Measuring tools, spatula, mixing
powerpoint presentation bowl, towel and complete PPE
IV. PROCEDURES
Recall the past lesson. PRACTICUM
lesson
the new lesson
I. Evaluating Learning PRETEST/Checking of papers Re-demonstration Evaluate their performance
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7
LOG
I. OBJECTIVES
A. Content Standards Proper measuring of ingredients.
Reading of measurements is
B. Performance Standards Perform the given activity
practiced with accuracy.
1. measure the following; oil, white 1. measure knowledge Update incomplete lecture
sugar, baking powder and baking gained from the lesson. and other activities.
soda, evaporated milk, flour and
butter.
2. exercise cleanliness and 2. write answers legibly.
orderliness while activity is going on.
3. appreciate the beauty of 3. apply good values
measuring ingredients accurately. learned while post-test/long
test is going on.
PERFORM MENSURATION
II. CONTENT PRACTICUM(Group 1,2) PRACTICUM(Group 3,4) PRACTICUM(Group 5,6,7)
AND CALCULATION
A. References
2. Learner’s Material Pages Lesson 2 LO3, p. 27-31
3. Textbook Pages
Learning Resources
Measuring tools, spatula, mixing
B. Other Learning Resources Test paper
bowl, towel and complete PPE
IV. PROCEDURES

lesson
the new lesson
POST TEST/LONG
I. Evaluating Learning Demonstration Evaluate their performance
TEST/Checking of papers
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 (MYRTLE)
LOG

I. OBJECTIVES
Baking tools and equipment are
1. introduce the lesson to the 1. explain the uses of tools and 1. measure knowledge
learners, after which determine equipment for specific baking learned from the lesson.
how much already know about purposes.
tools and equipment.
2. write answers legibly. 2. prepare tools and equipment for 2. write answers legibly.
3. apply good values learned 3. understand the value of kitchen 3. apply good values learned
while pretest is going on. tools and equipment. while post-test is going on.
PREPARE TOOLS AND

USE TOOLS AND BAKERY USE TOOLS AND BAKERY
EQUIPMENT EQUIPMENT
BAKING PURPOSES
A. References
1. Teacher’s Guide Pages Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13
2. Learner’s Material Pages Lesson 1, LO1 p. 6 Lesson 1, LO1 pp. 5,7 Lesson 1, LO1 pp. 8-9 Lesson 1, LO1 pp. 10-12 Lesson 1, LO1 pp. 5,7-12
3. Textbook Pages
Learning Resources
B. Other Learning Resources TV, Laptop, Manila Paper
IV. PROCEDURES
PRE TEST
lesson
Show some pictures
the new lesson
F. Developing Mastery Answer the given questions Brainstorming Demonstration Answer the given questions
H. Making generalizations & Analyze the test results Ask learners to give /summarize Analyze the test results
I. Evaluating Learning Short quiz Written examination Re-demonstration
remediation
V. REMARKS
VI. REFLECTION
DAILY School DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS Grade Level GRADE 7 (MYRTLE)
LOG Teaching Dates and Time July 24,25,26,27,28, 2017 Quarter I

I. OBJECTIVES
B. Performance Standards Baking tools and equipment are
1. introduce the lesson to the 1. explain the uses of tools and 1. measure knowledge
learners, after which determine equipment for specific baking learned from the lesson.
how much already know about purposes.
tools and equipment.
2. write answers legibly. 2. prepare tools and equipment for 2. write answers legibly.
3. apply good values learned 3. understand the value of kitchen 3. apply good values learned
while pretest is going on. tools and equipment. while post-test is going on.
PREPARE TOOLS AND

USE TOOLS AND BAKERY USE TOOLS AND BAKERY
EQUIPMENT EQUIPMENT
BAKING PURPOSES
A. References
1. Teacher’s Guide Pages Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13 Lesson 1 p. 13
2. Learner’s Material Pages Lesson 1, LO1 p. 6 Lesson 1, LO1 pp. 5,7 Lesson 1, LO1 pp. 8-9 Lesson 1, LO1 pp. 10-12 Lesson 1, LO1 pp. 5,7-12
3. Textbook Pages
Learning Resources
B. Other Learning Resources TV, Laptop, Manila Paper
IV. PROCEDURES
PRE TEST
lesson
Show some pictures
the new lesson
F. Developing Mastery Answer the given questions Brainstorming Demonstration Answer the given questions
H. Making generalizations & Analyze the test results Ask learners to give /summarize Analyze the test results
I. Evaluating Learning Short quiz Written examination Re-demonstration
remediation
V. REMARKS
VI. REFLECTION

DLL Cookery

Încărcat de

Informații document

Descriere originală:

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

DLL Cookery

Încărcat de

Drepturi de autor:

Formate disponibile

DAILY School SAN MARCELINO NATIONAL HIGH SCHOOL Grade Level GRADE 9

LESSON Teacher BELLY M. REYES Learning Area TLE- COOKERY

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

II. CONTENT Oral Recitation Clean and Green

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

II. Subject Matter

Steps in Preparing the Land

IV. EVALUATION See attached copy

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

LOG Teaching Dates and Time JAN.14-17 , 2019, 8:30-9:30 Quarter IV

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

III. LEARNING RESOURCES

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

PREPARE STOCKS, SAUCES AND SOUPS

III. LEARNING RESOURCES

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Prepared by: Checked by: Noted:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

II. CONTENT PREPARE A VARIETY OF SANDWICHES

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

PREPARE STOCKS, SAUCES AND SOUPS

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

PREPARE A VARIETY OF SANDWICHES

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Store and reconstitute stocks, sauces and soups PRACTICUM

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

PREPARE AND COOK SEAFOOD DISHES

III. LEARNING RESOURCES

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

PREPARE AND COOK SEAFOOD DISHES

E. Discussing new concepts and

Prepared by: Checked by: Noted:

BELLY M. REYES ZENY M. LUCAS TERESITA S. MALANA

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

PREPARE AND COOK SEAFOOD DISHES