Lesson in Salad

GRADE 1 to 12 School JOSE ABAD SANTOS HIGH SCHOOL Grade Level GRADE 9
DAILY LESSON
Teacher Learning Area COOKERY 9
LOG
Teaching Dates and Time JUNE 4-8, 2018 – 6:30- 7:20/7:40-8:10- Quarter FIRST
9:00
DAY 1 DAY2 DAY 3 DAY 4 DAY 5

1. OBJECTIVES
A. Content Standard The learners demonstrate an understanding, the knowledge, skills and attitude required in preparing appetizers.
B. Performance Standard The learners independently prepares appetizers.
C. Learning
Competency/Objectives LO1. Perform mise en place
1.2 clean, sanitize, and prepare tools, utensils, and
Write the LC code for each. Orientation Initiation of the new unit 1.1 identify tools and
equipment based on the required tasks
equipment in the kitcken
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.
1. Identification of tools and
1. Classroom rules
equipment needed. 3. Cleaning, sanitizing, and preparing tools and utensils to be
2. Grading system Course Outline
2. Tools, equipment and used.
utensils
III. LEARNING RESOURCES
A. References
1.Teacher’s Guide pages Curriculum Guide Curriculum Guide Curriculum Guide page 8 Curriculum Guide page 9
2.Learner’s Materials Learning module for cookery Learning module for cookery 9 pp. 2-60
Learning module for cookery Learning module for cookery
pages 9 pp. 2-60
K-12 Cookery Grade 9 - A. Rondilla, E. Avendano K-12 Cookery Grade 9 - A. Rondilla, E. Avendano,
3. Textbook pages K-12 Cookery Grade 9 , E. Roduc pp. 2-29 E. Roduc pp. 2-29
Skills for a Lifetime in TLE - Esmilla pp. Skills for a Lifetime in TLE - Esmilla pp
4. Additional Materials
PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
from Learning Resource Chalk board Chalk board
Learning Module Learning Module Learning Module
(LR)portal
B. Other Learning Resource Chalk board Chalk board Teacher's made Charts, Chalk board Chalk board
IV. PROCEDURES
A. Reviewing previous lesson or Discussion/Brain storming Pinoy Henyo: OHS and tools Short quiz
Question and answer Word Game
presenting the new lesson and equipment.
B. Establishing a purpose for the Situational analysis Situational Analysis: Identify Showing of realia of the Presentation of cleaning agents
lesson Question and answer which 5S in a Workplace is being cleaning agents
practice
C. Presenting examples/Instances Laboratory Activity: Show the Laboratory Activity: Show the
of the new lesson Question and answer Lecture discussion Analyzing pictures correct way of preparing correct way of preparing
dishwashing agents dishwashing agents
D. Discussing new concepts and Lecture discussion Picture parade of tools
Question and answer Group Activity Group Activity
practicing new skills # 1 and equipment.
E. Discussing new concepts and Lecture discussion Demonstrate the proper use of Show the correct way of Show the correct way of
Question and answer
practicing new skills # 2 the tools and equipment preparing dishwashing agents preparing dishwashing agents
F. Developing mastery Oral Response: Explain the uses of Oral Response: Explain the uses of
(leads to Formative Assessment) Question and answer Lecture discussion Return-Demo the the
cleaning agents cleaning agents
G. Finding practical application of Apply at home the proper use
Question and answer Question and answer Rubrics Rubrics
concepts and skills in daily living of the tools and equipment
H. Making generalizations and Social Discussion: Question
abstractions about the lesson Question and answer Question and answer and answer about the tools Portfolio of Cleaning agents Portfolio of Cleaning agents
and equipment.
I. Evaluating learning Copy rules Copy lecture Quizzes, Rubrics
J. Additional activities for
Compilation of Tools and Cut out pictures of cleaning Compilation of cleaning
application or remediation Question and answer Question and answer
equipment agents agents
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%
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 Power point presentation Power point presentation Multi- media devices Multi- media devices Multi- media devices
wish to share with other teachers?
DAILY LESSON
LOG
Teaching Dates and Time JUNE 11-15. 2018 – 6:30- 7:20/7:40-8:10 Quarter FIRST
DAY 6 DAY 7 DAY 8 DAY 9 DAY 10

I. OBJECTIVES
C. Learning 1.3 classify appetizers 1.identify ingredients 1. Differentiate 1. Construct a neat
Competency/Objectives according to ingredients according to the given between hot and cold and accurate project
Write the LC code for recipe appetizers plan
each.
Classification of appetizers 1. Nutritional value of 2. Varieties of hot and
appetizer) 3. Project Planning
cold appetizers
A. References
1. Teacher’s Guide Curriculum Guide
Curriculum Guide page 10 Independence day pp. 9-10 pp. 9-10
pages page 11
2. Learner’s Materials Learning module for cookery 9 pp. 2- Learning module for
N/A N/A
pages 60 cookery 9 pp. 2-60
3. Textbook pages K-12 Cookery Grade 9 - A. Rondilla, E. K-12 Cookery Grade 9 T.H.E Culinary Arts IV Effective Technology
Avendano, E. Roduc pp. 2-29 E. Roduc pp. 2-29 pp.106-121 Home Economics pp.
Skills for a Lifetime in TLE 247-248
4. Additional Materials PowerPoint Presentation and Learning PowerPoint Presentation PowerPoint Presentation PowerPoint Presentation
from Learning Module and Learning Module and Learning Module and Learning Module
Resource (LR)portal
B. Other Learning Resource Teacher's made Charts, power point Teacher's made Charts, Teacher's made Charts, Teacher's made Charts,
presentation and portfolio of related power point presentation power point presentation power point presentation
materials and portfolio of related and portfolio of related and portfolio of related
materials materials materials
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by
the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things,
practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge.
Indicate the time allotment for each step.
A. Reviewing previous lesson or Pick and tell Pick and tell Fun Game: Where do I belong?
(Classification of ingredients) Picture puzzle
presenting the new lesson (tools and equipment) (tools and equipment)
B. Establishing a purpose for the Picture analysis Picture analysis
Lecture/ class discussion Situational analysis
lesson
C. Presenting examples/Instances Parade of different pictures Parade of different pictures Fun Game: 4pics one word Picture Parade of Hot and
of the new lesson (appetizer) (appetizer) Cold appetizers then Q & A.
D. Discussing new concepts and Q & A: Are you familiar with Q & A: Do you still remember
practicing new skills # 1 Lecture discussion Lecture discussion appetizers? the parts & procedure in making
project plan?
E. Discussing new concepts and Group Presentation: Name examples of Picture analysis: Name examples Can you identify and
Can you make your own
practicing new skills # 2 appetizers Independence day of appetizers differentiate the variety of
project plan?
appetizers?
F. Developing mastery
Critiquing Critiquing Recitation Project plan making
(leads to Formative Assessment
G. Finding practical application Present a chart showing the Present a chart showing the
of concepts and skills in daily classification of appetizers classification of appetizers Socialized discussion Socialized discussion
living
H. Making generalizations and Appetizers help our body to Making project plan makes our
abstractions about the lesson Sharing of ideas/ fill in the blans Sharing of ideas/ fill in the blans stimulate appetite before the activity organize, easier, and
meal accurate.
I. Evaluating learning Quizzes, Rubrics Quizzes, Rubrics Formative test Formative test
J. Additional activities for Compilation of kinds of Compilation of kinds of
Peer teaching Peer teaching
application or remediation appetizers appetizers
V. REMARKS
A. No. of learners who earned
245/250
80% in the evaluation
B.No. of learners who require
additional activities for remediation Classes suspended Independence day Classes supended Edil fitir
B. Did the remedial lessons work?
No. of learners who have
caught up with the lesson
C. No. of learners who continue to
require remediation
D. Which of my teaching strategies
E. What difficulties did I encounter
can help me solve?
F. What innovation or localized
materials did I use/discover which I
DAILY LESSON
LOG
Teaching Dates and Time JUNE 18-22, 2018 – 6:30- 7:20/7:40-8:10 Quarter FIRST

I. OBJECTIVES
C. Learning
1.3 classify appetizers 1.3 classify appetizers
Competency/Objectives Identify the Ingredients
1.2 Identify Tool and 1.2 Identify Tool and according to ingredients according to ingredients
Write the LC code for and parts of canape
equipment needed in equipment needed in
each.
preparing appetizer preparing appetizer
TLE_HECK9-PA-Ic-3
Tools and equipment Tools and equipment
Classifications of an Classifications of an
needed in preparing needed in preparing Canape
appetizer appetizer
appetizer appetizer
A. References
1. Teacher’s Guide pages pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10
2. Learner’s Materials
LM pg 63-65 LM pg 63-65 LM pg 63-65 LM pg 63-65 LM pg 63-65
pages
3. Textbook pages T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV
pp.106-121 pp.106-121 pp.106-121 pp.106-121 pp.106-121
4. Additional Materials PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
from Learning Resource Learning Module Learning Module Learning Module Learning Module Learning Module
(LR)portal
B. Other Learning Resource Teacher's made Charts, Teacher's made Charts, Teacher's made Charts, Teacher's made Charts, Teacher's made Charts,
power point presentation and power point presentation and power point presentation and power point presentation and power point presentation and
portfolio of related materials portfolio of related materials portfolio of related materials portfolio of related materials portfolio of related materials
IV.PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning
by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things,
A. Reviewing previous lesson or Discussion/Brain storming Fun Game: Where do I belong? Discussion/Brain storming
(Classification of ingredients) Picture puzzle Question and answer
presenting the new lesson
B. Establishing a purpose for the Situational analysis Situational analysis
Lecture/ class discussion Situational analysis Question and answer
lesson
C. Presenting examples/Instances Fun Game: 4pics one word Picture Parade of Hot and
Lecture discussion Question and answer Lecture discussion
of the new lesson Cold appetizers then Q & A.
D. Discussing new concepts and Lecture discussion Q & A: Are you familiar with Q & A: Do you still remember the Lecture discussion
practicing new skills # 1 appetizers? parts & procedure in making Question and answer
project plan?
E. Discussing new concepts and Lecture discussion Can you identify and Lecture discussion
Can you make your own
practicing new skills # 2 differentiate the variety of Question and answer
project plan?
appetizers?
Lecture discussion Recitation Project plan making Question and answer Lecture discussion
G. Finding practical application of
Question and answer Socialized discussion Socialized discussion Question and answer Question and answer
concepts and skills in daily living
H. Making generalizations and Appetizers help our body to Making project plan makes our
abstractions about the lesson Question and answer stimulate appetite before the activity organize, easier, and Question and answer Question and answer
meal accurate.
I. Evaluating learning Copy rules
Formative test Formative test
Copy lecture Copy lecture
Question and answer Peer teaching Peer teaching Question and answer Question and answer
application or remediation
VII. REMARKS
VIII. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the
G. No. of learners who earned
H. Did the remedial lessons work?
No. of learners who have
caught up with the lesson
I. No. of learners who continue to
require remediation
J. Which of my teaching strategies
K. What difficulties did I encounter
can help me solve?
L. What innovation or localized
materials did I use/discover which I Multi- media devices Multi- media devices Multi- media devices Multi- media devices Multi- media devices
DAILY LESSON
LOG
Teaching Dates and Time JUNE 25-29, 2018 – 6:30- 7:20/7:40-8:10 Quarter FIRST

1. OBJECTIVES
C. Learning LO 3. Present a range of appetizers
Competency/Objectives 3.1 identify the fundamental of plating
Write the LC code for each. 3.2 identify the accompaniments of appetizers
TLE_HECK9-PA-Ic-3 3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
Discussing the rubrics of fundamental of plating
fundamental of plating continuation of the Discussing project plan Project planning
performance lesson
A. References
1.Teacher’s Guide pages pp. 9 pp. 9 pp. 9 pp. 9 pp. 9
2.Learner’s Materials
LM- Cookery pg. 80 LM- Cookery pg. 80 LM- Cookery pg. 80 LM- Cookery pg. 80 LM- Cookery pg. 80
pages
Skills for a Lifetime in
3Textbook pages Skills for a Lifetime in TLE pp. 34-63
TLE pp. 34-63
from Learning Resource Internet Internet Internet Internet Multi media
(LR)portal
B. Other Learning Resource Teacher's made Charts, Teacher's made Charts, power Teacher's made Charts, Teacher's made Charts, White board
power point presentation and point presentation and power point presentation power point presentation chart
portfolio of related materials portfolio of related materials and portfolio of related and portfolio of related
materials materials
IV. PROCEDURES
A. Reviewing previous lesson or Picture showing Picture showing Guessing game Arrange the jumbled letter Arrange the parts of project
presenting the new lesson Types of appetizer Canape’ plan
B. Establishing a purpose for the Picture presentation/ picture
Picture parade Picture parade Picture parade Picture parade puzzle
lesson
C.Presentingexamples/Instances Picture analysis
Realia Realia Picture analysis Picture analysis
of the new lesson Leading to questions
D. Discussing new concepts Lecture/ discussion Lecture/ discussion Lecture/ power point Lecture power point Q & A: Have you tasted hot
and practicing new skills # 1 presentation presentation appetizers?
E. Discussing new concepts and Do you know the Can you make one of the
practicing new skills # 2 Question and answer Question and answer fundamentals of plating? Socialized discussion variety of canape appetizers?
Picture parade
F. Developing mastery Laboratory: Canape
(leads to Formative Assessment Recitation Recitation Do you know how to apply Recitation prepared by group 1
3) them?
G. Finding practical application
of concepts and skills in daily Socialized discussion Socialized discussion Question and answer Complete the sentence Sharing of experience
living
H. Making generalizations and The parts of the rubrics are The fundamentals of plating The fundamentals of Complete the sentence
Fill in the balnks
abstractions about the lesson __________________________ are____________ plating are____________
I. Evaluating learning Question and answer Question and answer Rubrics
application or remediation Peer teaching Peer teaching Peer teaching Peer teaching Peer teaching
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored
below 80%
C. Did the remedial lessons work? No. of
learners who have caught up with the
lesson
require remediation
F. What difficulties did I encounter which
my principal or supervisor can help me
solve?
materials did I use/discover which I wish Multi- media devices Multi- media devices Multi- media devices Multi- media devices Multi- media devices
to share with other teachers?
DAILY LESSON
LOG
Teaching Dates and Time JULY 9-13, 2018 Quarter FIRST

1. OBJECTIVES
C. Learning LO 3. Present a range of appetizers
Write the LC code for each. 3.2 identify the accompaniments of appetizers
3.3 present appetizers attractively
Slogan making contest Poster making contest Essay writing contest Completion of activity
Long test
A. References
1.Teacher’s Guide pages None None none none None
2.Learner’s Materials
LM- Cookery pg. 80 None none none None
pages
Skills for a Lifetime in
None none none None
3. Textbook pages TLE pp. 34-63
from Learning Resource Internet Internet Internet Internet Internet
(LR)portal
B. Other Learning Resource Teacher's made Charts,
National nutrition council National nutrition National nutrition National nutrition
power point presentation and
web page council web page council web page council web page
portfolio of related materials
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning
by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things,
practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Parts of the project plan Theme for nutrition month Guessing game Guessing game
Picture analysis
B. Establishing a purpose for the Question and answer Question and answer Question and answer Question and answer
lesson
Question and answer
C. Presenting examples/Instances Brief discussion of the What is What is What is Question and answer
of the new lesson instruction Slogan making contest ? Poster making contest? Essay writing contest?
D. Discussing new concepts and Administer the test Show sample slogan Show sample poster Show sample essay Sample of All activities
practicing new skills # 1
E. Discussing new concepts and None Students Slogan making Students poster making Students essay writing
F. Developing mastery Question and answer
(leads to Formative Assessment)
None Question and answer Question and answer Question and answer
G. Finding practical application of Presentation of individual Presentation of individual Presentation of individual

Collect pare for checking slogan poster essay
Collection of finished awork
H. Making generalizations and Being prepared for the test

abstractions about the lesson Socialized discussion Socialized discussion Socialized discussion Socialized discussion
will get high score
I. Evaluating learning checking Choosing top 5 Choosing top 5 Choosing top 5 Announcement of top 5
application or remediation Peer teaching Home work Research work Research work Research work
V. REMARKS
in the evaluation
B. No. of learners who require
up with the lesson
require remediation
which my principal or supervisor None none none none None
can help me solve?
materials did I use/discover which I Multi- media devices Multi- media devices Multi- media devices Multi- media devices Multi- media devices
DAILY LESSON
LOG
Teaching Dates and Time JULY 2-6. 2018 Quarter FIRST

1. OBJECTIVES
C. Learning . Present a range of appetizers
Write the LC code for 3.2 identify the accompaniments of appetizers
each. 3.3 present appetizers attractively
Prepare a project plan Suggested: appetizer Suggested: appetizer Suggested: appetizer Suggested: appetizer
Group 1 Group 2 Group 3 Group 4
A. References
1. Teacher’s Guide
pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10
pages
N/A LM pg 63-65 LM pg 63-65 LM pg 63-65 LM pg 63-65
pages
3. Textbook pages Effective Technology Home
Economics pp. 247-248 T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV
4. Additional Materials PowerPoint Presentation and Learning PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
from Learning Resource Module Learning Module Learning Module Learning Module Learning Module
(LR)portal
B. Other Learning Resource Teacher's made Charts, power point Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
presentation and portfolio of related point presentation and point presentation and point presentation and point presentation and
materials portfolio of related materials portfolio of related materials portfolio of related materials portfolio of related materials
A. Reviewing previous lesson or Now you are ready to make a plan
presenting the new lesson Appetizer recipe of group 1 Appetizer recipe of group 2 Appetizer recipe of group 3 Appetizer recipe of group 4
for your laboratory
B. Establishing a purpose for the
lesson
Question and Answer Picture parade Q and A Picture parade Picture parade
C. Presenting examples/Instances Sample project plan Picture analysis Picture parade Picture analysis Picture analysis
of the new lesson
D. Discussing new concepts and Do you know how to make a Q & A: Have you tasted hot Q & A: Have you tasted hot Q & A: Have you tasted hot Q & A: Have you tasted hot
practicing new skills # 1 project plan? appetizers? appetizers? appetizers? appetizers?
E. Discussing new concepts and What are the parts of a project Can you make one of the Can you make one of the Can you make one of the Can you make one of the
practicing new skills # 2 plan? variety of appetizers? variety of appetizers? variety of appetizers? variety of appetizers?
F. Developing mastery Preparing project plan Laboratory: Appetizer Laboratory: Appetizer Laboratory: Appetizer Laboratory: Appetizer
(leads to Formative Assessment prepared by group 2 prepared by group 3 prepared by group 4 prepared by group 5
G. Finding practical application of Sharing of experience Sharing of experience Sharing of experience Sharing of experience Sharing of experience
H. Making generalizations and Project plan is the blue print of your Hot and cold appetizers add Question and answer Fill in the blanks Question and anser
abstractions about the lesson work. glamour to a variety of food
in the meal.
I. Evaluating learning Rubrics Rubrics Rubrics Rubrics Rubrics
J. Additional activities for Peer teaching Peer teaching Peer teaching Peer teaching Peer teaching
V. REMARKS
in the evaluation
up with the lesson
require remediation
which my principal or supervisor can
help me solve?
DAILY LESSON
LOG
Teaching Dates and Time JULY 16-20, 2018 Quarter FIRST

I. OBJECTIVES
Suggested: cocktail Suggested: cocktail Suggested: cocktail Suggested: cocktail
Suggested: cocktail appetizer
appetizer appetizer appetizer appetizer
Group 5
A. References
pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10
pages
LM pg 63-65 LM pg 63-65 LM pg 63-65 LM pg 63-65 LM pg 63-65
pages
3. Textbook pages
T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV
4.Additional Materials PowerPoint Presentation and Learning PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
(LR)portal
B.Other Learning Resource Teacher's made Charts, power point Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
A. Reviewing previous lesson or
Appetizer recipe of group 1 Appetizer recipe of group 1 Appetizer recipe of group 2 Appetizer recipe of group 3 Appetizer recipe of group 4
Presentation of recipe Presentation of recipe Presentation of recipe Presentation of recipe Presentation ofrecipe
lesson
C. Presenting examples/Instances
Picture analysis Picture analysis Picture parade Picture analysis Picture analysis
of the new lesson
D. Discussing new concepts and Q & A: Have you tatsted a cock tail Q & A: Have you tatsted a Q & A: Have you tatsted a Q & A: Have you tatsted a Q & A: Have you tatsted a
practicing new skills # 1 appetizer? cock tail appetizer? cock tail appetizer? cock tail appetizer? cock tail appetizer?
E. Discussing new concepts and Can you make one of the variety of Can you make one of the Can you make one of the Can you make one of the Can you make one of the
practicing new skills # 2 appetizers? variety of appetizers? variety of appetizers? variety of appetizers? variety of appetizers?
F. Developing mastery Laboratory: Appetizer prepared by Laboratory: Appetizer Laboratory: Appetizer Laboratory: Appetizer Laboratory: Appetizer
(leads to Formative Assessment group 5 prepared by group 1 prepared by group 2 prepared by group 3 prepared by group 4
G. Finding practical application of Sharing of experience about Sharing of experience about
Sharing of experience about Sharing of experience the Sharing of experience about
concepts and skills in daily living thework the work
the work work the work
in the meal.
V. REMARKS
in the evaluation
up with the lesson
require remediation
which my principal or supervisor can None none none none None
help me solve?
DAILY LESSON
LOG
Teaching Dates and Time JULY 23-27,. 2018 Quarter FIRST

1. OBJECTIVES
Prepare a project plan Suggested: appetizer Suggested: appetizer Suggested: appetizer Suggested: appetizer
A. References
pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10
pages
N/A LM pg 63-65 LM pg 63-65 LM pg 63-65 LM pg 63-65
pages
(LR)portal
A. Reviewing previous lesson or Now you are ready to make a plan
presenting the new lesson Appetizer recipe of group 1 Appetizer recipe of group 2 Appetizer recipe of group 3 Appetizer recipe of group 4
for your laboratory
Question and Answer Picture parade Q and A Picture parade Picture parade
lesson
C. Presenting examples/Instances Sample project plan Picture analysis Picture parade Picture analysis Picture analysis
of the new lesson
D. Discussing new concepts and Do you know how to make a Q & A: Have you tasted hot Q & A: Have you tasted hot Q & A: Have you tasted hot Q & A: Have you tasted hot
practicing new skills # 1 project plan? appetizers? appetizers? appetizers? appetizers?
E. Discussing new concepts and What are the parts of a project Can you make one of the Can you make one of the Can you make one of the Can you make one of the
practicing new skills # 2 plan? variety of appetizers? variety of appetizers? variety of appetizers? variety of appetizers?
F. Developing mastery Preparing project plan Laboratory: Appetizer Laboratory: Appetizer Laboratory: Appetizer Laboratory: Appetizer
G. Finding practical application of Sharing of experience Sharing of experience Sharing of experience Sharing of experience Sharing of experience
in the meal.
V. REMARKS CLASSES SUSPENDED LESSON WAS NOT
TAKEN
A. . No. of learners who earned 80%
106/106 98/106 86/106 86/106 105/106
in the evaluation
B. .No. of learners who require
additional activities for remediation 0 8 20 20 1
No. of learners who have caught Yes Yes yes Yes Yes
up with the lesson
None None none None None
require remediation
Presenting sample activity Presenting sample activity Presenting sample activity Presenting sample activity Presenting sample activity
which my principal or supervisor can None None none None None
help me solve?
materials did I use/discover which I wish Power point presentation Power point presentation Power point presentation Power point presentation Power point presentation
DAILY LESSON
LOG
Teaching Dates and Time JULY 30- AUGUST 3, 2018 Quarter FIRST

1. OBJECTIVES I. Identify the principles and techniques in storing appetizers.
II. Demonstrate ways on how to utilize quality trimmings.
Value importance of keeping appetizers in appropriate conditions
C. Learning LO4. STORE APPETIZERS
Competency/Objectives 4.1. Utilize quality trimmings
Write the LC code for 4.2. Keep appetizers in appropriate conditions to maintain their freshness, quality and taste.
each.
PRINCIPLES AND PRINCIPLES AND SAFETY AND HYGIENIC SAFETY AND HYGIENIC
Suggested: appetizer TECHNIQUES IN STORING TECHNIQUES IN STORING PRACTICES PRACTICES (LABORATORY)
Group 5 APPETIZERS APPETIZERS
(LABORATORY)
A. References
1. Teacher’s Guide pp. 9 pp. 9 pp. 9
pp. 9-10 pp. 9-10
pages
2. Learner’s Materials pp. 79 pp. 79 pp. 79
LM pg 63-65 LM pg 63-65
pages
3. Textbook pages
T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV
(LR)portal
A. Reviewing previous lesson or 4pics-1word about storing Sharing of experiences about Fact or Bluff about safety Picture analysis on plating
Appetizer recipe of group 4
presenting the new lesson materials storing practices myths
B. Establishing a purpose for the Pinoy Henyo Charades Situational Analysis Situational Analysis
Picture parade
lesson
C. Presenting examples/Instances Video Presentation Show and Tell Return Demonstration Realia Presentation
Picture analysis
of the new lesson
D. Discussing new concepts and Q & A: Have you tasted hot Show and Tell Safety Tour Return Demonstration Video Presentation with
practicing new skills # 1 appetizers? analysis
E. Discussing new concepts and Can you make one of the variety of Demonstration with return Video Presentation with Jigsaw Question and answer
practicing new skills # 2 appetizers? demonstration analysis
F. Developing mastery Laboratory: Appetizer prepared by Open-ended statement Exit Ticket Journal entry Brainstorming
(leads to Formative Assessment group 5
G. Finding practical application of Group activity on principles and Think pair and share Group activity on safety and Think pair and share
Sharing of experience techniques in storing appetizers
concepts and skills in daily living hygienic practices
H. Making generalizations and Question and anser Question and answer Slogan making Poster making Graphic organizer
abstractions about the lesson
I. Evaluating learning Formative test (Oral Formative test (True or False) Formative test (True or False) Formative test
Rubrics
Recitation) (Identification)
J. Additional activities for application or Peer teaching Observe ways on how to store Search on how to observe safety Record a video on how to Search on other ways to store
remediation foods at home and hygienic practices at home observe safety and hygienic appetizers
practices at home
V. REMARKS
in the evaluation
up with the lesson
None None none none None
require remediation
which my principal or supervisor can None None none none None
help me solve?
DAILY LESSON
LOG
Teaching Dates and Time AUGUST 6- 10,. 2018 Quarter FIRST

1. OBJECTIVES
C. Learning
Competency/Objectives 1. identify the fundamentals of plating;
Write the LC code for 2. identify the accompaniments of appetizers;
each. 3. present appetizers attractively; and
Basic Principles in designing the Basic Principles in
Fundamentals of plating Fundamentals of plating
Long test
platter designing the platter
A. References
pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10 pp. 9-10
pages
N/A LM pg 63-65 LM pg 63-65 LM pg 63-65 none
pages
(LR)portal
A. Reviewing previous lesson or Picture analysis on plating Sharing of experiences Fact or Bluff about safety Picture analysis on plating
presenting the new lesson about storing practices myths
Teacher’s reminders
B. Establishing a purpose for the Situational Analysis Charades Situational Analysis Situational Analysis Presentation of projects
lesson to complete
C. Presenting examples/Instances Realia Presentation Show and Tell Return Demonstration Realia Presentation Preparing new project
of the new lesson plans
D. Discussing new concepts and Video Presentation with analysis Safety Tour Return Demonstration Video Presentation with Laboratory work
practicing new skills # 1 analysis
E. Discussing new concepts and Question and answer Video Presentation with Jigsaw Question and answer Evaluating students
practicing new skills # 2 analysis project
F. Developing mastery Brainstorming Exit Ticket Journal entry Brainstorming
Sharing Experiences
G. Finding practical application of Think pair and share Think pair and share Group activity on safety and Think pair and share Open ended sentence
concepts and skills in daily living hygienic practices
H. Making generalizations and Graphic organizer Slogan making Poster making Graphic organizer Rubrics
I. Evaluating learning Formative test (Identification) Formative test (True or False) Formative test (True or False) Formative test none
(Identification)
J. Additional activities for Search on other ways to store appetizers Search on how to observe Record a video on how to Search on other ways to store
application or remediation safety and hygienic practices at observe safety and hygienic appetizers
home practices at home
V. REMARKS
in the evaluation
No. of learners who have caught yes Yes yes yes Yes
up with the lesson
none None none none None
require remediation
None None none None none
which my principal or supervisor can none None none none None
help me solve?
materials did I use/discover which I wish none None none none none
DAILY LESSON
LOG
Teaching Dates and Time AUGUST 13-17,. 2018 Quarter FIRST

1. OBJECTIVES
C. Learning
Competency/Objectives 1. Review some pointers in the test
Write the LC code for 2. Administer test
each. 3. Checking of the test
Classes suspended CHECKING Summative test Periodic test in THE First periodic test in Academic
A. References
pp. 9-10 pp. 9-10 pp. 9-10
pages
N/A none none
pages
Economics pp. 247-248 T.H.E Culinary Arts IV T.H.E Culinary Arts IV
4. Additional Materials PowerPoint Presentation and Learning PowerPoint Presentation and PowerPoint Presentation and
from Learning Resource Module Learning Module Learning Module
(LR)portal
B. Other Learning Resource Teacher's made Charts, power point Teacher's made Charts, power Teacher's made Charts, power
presentation and portfolio of related point presentation and point presentation and
materials portfolio of related materials portfolio of related materials
A. Reviewing previous lesson or Question and answer
Question and Answer Question and Answer
B. Establishing a purpose for the Pointers to review while Pointers to review while
lesson Teacher’s reminders in checking
taking the test taking the test
C. Presenting examples/Instances Distribution of test papers Explaining the direction Explaining the direction
of the new lesson
D. Discussing new concepts and Administering the test Administering the test
Checking of papers
E. Discussing new concepts and Announcing the scores Setting up standards to Setting up standards to
practicing new skills # 2 observed during exams observed during exams
F. Developing mastery Getting the Frequency of errors
Checking checking
G. Finding practical application of Being prepared for the test Being prepared for the test
concepts and skills in daily living Returning of papers always get good or high always get good or high
grades grades
H. Making generalizations and Checking of their own papers Checking the test Checking the test
I. Evaluating learning Review some weak points Answer the test quietly Answer the test quietly
J. Additional activities for None None None
V. REMARKS Classes suspended Periodic Test
n/a n/a n/a
in the evaluation
additional activities for remediation n/a n/a n/a
No. of learners who have caught n/a n/a n/a
up with the lesson
none None none
require remediation
None None none
which my principal or supervisor can none None none
help me solve?
materials did I use/discover which I wish None None none
DAILY LESSON
LOG
Teaching Dates and Time AUGUST 20- 24,. 2018 Quarter SECOND

1. OBJECTIVES
A. Content Standard The learners demonstrate an understanding, the knowledge, skills and attitude required in completing the projects
B. Performance Standard The learners independently complete the projects
C. Learning
Competency/Objectives
Write the LC code for each
Completion of projects Completion of projects Completion of projects Completion of projects Completion of projects
A. References
pages TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7
2. Learner’s Materials LM Cookery 9 Pg. 95- LM Cookery 9 Pg. 95-
pages LM Cookery 9 Pg. 108 LM Cookery 9 pg. 98 LM Cookery 9 Pg. 95-98 98 98
3. Textbook pages SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME
SKILLS FOR A LIFETIME IN TLE 9 SKILLS FOR A LIFETIME IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C.
BY: VIRGINA C. ESMILLA _ IN TLE 9 BY: VIRGINA C. ESMILLA _ SERCADO ESMILLA _ SERCADO ESMILLA _ SERCADO
SERCADO ESMILLA _ SERCADO
from Learning Resource
(LR)portal
Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders
B. Establishing a purpose for the Presentation of projects to Presentation of projects Presentation of projects Presentation of projects
lesson complete to complete to complete to complete
C. Presenting examples/Instances Preparing new project plans Preparing new project Preparing new project Preparing new project
of the new lesson plans plans plans
D. Discussing new concepts and Laboratory work Laboratory work Laboratory work Laboratory work
E. Discussing new concepts and Evaluating students project Evaluating students Evaluating students Evaluating students
practicing new skills # 2 project project project
F. Developing mastery Sharing Experiences
Sharing Experiences Sharing Experiences Sharing Experiences
G. Finding practical application of Open ended sentence Open ended sentence Open ended sentence Open ended sentence
H. Making generalizations and Rubrics Rubrics Rubrics Rubrics
I. Evaluating learning None None None None
V. REMARKS No classes holiday
none none none none none
in the evaluation
additional activities for remediation none none None none none
No. of learners who have caught none none None none none
up with the lesson
none none none none none
require remediation
none None Presenting sample activity Presenting sample activity Presenting sample activity
help me solve?
materials did I use/discover which I wish none None Power point presentation Power point presentation Power point presentation
DAILY LESSON
Teacher GEMMA M. PINEDA Learning Area COOKERY 9
LOG
Teaching Dates and Time AUGUST 27- 31, 2018 Quarter SECOND

1. OBJECTIVES
A. Content Standard The knowledge, skills and attitudes requirement in preparing salad and dressing
B. Performance Standard The learners independently prepare salad and dressing
C. Learning Perform Mise’ En Place
Competency/Objectives Identify tools and equipment
Identify ingredients according to the given recipe
II. CONTENT
Initiation of the new unit Classifications of salad
No classes ( holiday) Tools and equipment Tools and equipment
Mise en place Salad according to
used in preparing salad used in preparing salad
ingredients
A. References
pages TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7
2. Learner’s Materials LM Cookery 9 pg. -89-
pages 90 LM Cookery 9 Pg. 90-92 LM Cookery 9 Pg.90-92 LM Cookery 9 Pg.93-95
SKILLS FOR A LIFETIME IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C.
IN TLE 9 BY: VIRGINA C. ESMILLA _ SERCADO ESMILLA _ SERCADO ESMILLA _ SERCADO
ESMILLA _ SERCADO
YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK
(LR)portal
B. Other Learning Resource Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
point presentation and point presentation and point presentation and point presentation and
portfolio of related materials portfolio of related materials portfolio of related materials portfolio of related materials
A. Reviewing previous lesson or Discussion/Brain storming Label the parts and Question and Answer –
presenting the new lesson Sharing of experiences Components of salad celebrity bluff
B. Establishing a purpose for the Situational analysis Question and answer Drawing questions from the Raising problems about the
lesson learners lesson
C. Presenting examples/Instances Picture presentation of diff.
Lecture discussion
of the new lesson Types of salad Picture presentation Picture presentation
D. Discussing new concepts and Lecture discussion Picture presentation
practicing new skills # 1 Class discussion Class discussion
( parts of salad)
E. Discussing new concepts and Lecture discussion Enumerate the important
practicing new skills # 2 factors to consider in salad Naming the different
Describe the parts of salad preparation classifications of salad
Lecture discussion
(leads to Formative Assessment Name game Explain each factor
G. Finding practical application of Opinion sharing on the
concepts and skills in daily living Question and answer Where do I belong important consideration in Complete the sentences
salad preparation
H. Making generalizations and Open ended sentence Question and answer
Question and answer
abstractions about the lesson Oral questioning
I. Evaluating learning Copy lecture Formative test (True or False) Short quiz Short quiz
J. Additional activities for Research for different salad Make an album of different
Question and answer Checking
application or remediation recipe kinds of salad
V. REMARKS No classes holiday
A. . No. of learners who earned
98/106 86/106 86/106 None
additional activities for remediation 8 20 20 None
No. of learners who have caught Yes yes yes None
up with the lesson
None none none None
require remediation
Presenting sample activity Presenting sample activity Presenting sample activity None
which my principal or supervisor can None none none None
help me solve?
materials did I use/discover which I wish Power point presentation Power point presentation Power point presentation None
DAILY LESSON
LOG
Teaching Dates and Time September 4-8. 2018 Quarter SECOND

1. OBJECTIVES
C. Learning Prepare a variety of salad and dressings
Competency/Objectives Identify the different classifications of salad
Name some ingredients used in preparing salad
II. CONTENT
Guidelines in making Procedure for quantity
Guidelines in making salad SALAD INGREDIENTS SALAD INGREDIENTS
salad salad preparation
A. References
pages LM Cookery 9 Pg.93-95 LM Cookery 9 pg. 98 LM Cookery 9 Pg. 95-98 98 98
3. Textbook pages SKILLS FOR A LIFETIME IN TLE 9 SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME
BY: VIRGINA C. ESMILLA _ SKILLS FOR A LIFETIME IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C.
SERCADO IN TLE 9 BY: VIRGINA C. ESMILLA _ SERCADO ESMILLA _ SERCADO ESMILLA _ SERCADO
ESMILLA _ SERCADO
YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK YOUTUBE,GOOGLE,FACEBOOK
(LR)portal
A. Reviewing previous lesson or Label the parts and Question and Answer –
presenting the new lesson Short quiz
Question and Answer – celebrity bluff Short quiz Components of salad celebrity bluff
B. Establishing a purpose for the Short quiz form yesterday’s Raising problems about the
lesson Question and answer Question and answer
Raising problems about the lesson lesson lesson
C. Presenting examples/Instances Picture presentation Picture presentation
of the new lesson Picture presentation Picture presentation Picture presentation
D. Discussing new concepts and
Class discussion Discussion Discussion Class discussion Class discussion
E. Discussing new concepts and Naming the different classifications of Enumerate the important
practicing new skills # 2 salad Cooperative discussion Cooperative discussion factors to consider in salad
preparation Students interaction
Open-ended statement Open-ended statement
(leads to Formative Assessment Explain each factor
concepts and skills in daily living Complete the sentences Name game Name game important consideration in Complete the sentences
salad preparation
H. Making generalizations and Question and answer Question and answer
Question and answer Question and answer
I. Evaluating learning Short quiz Short quiz Short quiz Short quiz Short quiz
J. Additional activities for Make an album of different kinds of Research for different salad Make an album of different
application or remediation salad checking checking recipe kinds of salad
V. REMARKS
None 98/106 86/106 86/106 105/106
in the evaluation
additional activities for remediation None 8 20 20 1
No. of learners who have caught None Yes yes yes Yes
up with the lesson
require remediation
None Presenting sample activity Presenting sample activity Presenting sample activity Presenting sample activity
help me solve?
materials did I use/discover which I wish None Power point presentation Power point presentation Power point presentation Power point presentation
DAILY LESSON
LOG
Teaching Dates and Time September 10-14, 2018 Quarter SECOND

1. OBJECTIVES
C. Learning
Prepare a variety of salad and dressings
II. CONTENT Guidelines in making salad
Guidelines in making
Classifications of salad Classifications of salad
FACTORS TO CONSIDER IN
salad SALAD PREPARATION

A. References
2. Learner’s Materials LM Cookery 9 pg. 101-
pages LM Cookery 9 Pg-104 LM Cookery 9 Pg-104 LM Cookery 9 Pg-104
LM Cookery 9 pg. 101-104 103
SKILLS FOR A LIFETIME IN TLE 9 SKILLS FOR A LIFETIME IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C.
BY: VIRGINA C. ESMILLA _ IN TLE 9 BY: VIRGINA C. ESMILLA _ SERCADO ESMILLA _ SERCADO ESMILLA _ SERCADO
SERCADO ESMILLA _ SERCADO
(LR)portal
Short quiz Pinoy henyo game Celebrity bluff games Arrange the jumble letter
presenting the new lesson Short quiz
B. Establishing a purpose for the Drawing questions from the
lesson Question and answer Word puzzle Question and answer Guessing game
learners
C. Presenting examples/Instances Picture presentation Picture presentation Picture presentation
Picture presentation Picture presentation
of the new lesson
Discussion Discussion Discussion Class discussion Class discussion
E. Discussing new concepts and Enumerate the important
practicing new skills # 2 Cooperative discussion Cooperative discussion Cooperative discussion factors to consider in salad Cooperative discussion
preparation
Open-ended statement Pick and tell Show and tell
(leads to Formative Assessment Explain each picture
Realia of salad
concepts and skills in daily living Name game Name game Name game important consideration in Opinion sharing sharing
salad preparation
H. Making generalizations and Open ended statement
Question and answer Question and answer Question and answer
I. Evaluating learning Short quiz Formative test Short quiz Formative test Short quiz
J. Additional activities for Research for different salad Assignment about ingredient
application or remediation checking checking checking recipe to bring for activity
V. REMARKS
in the evaluation
up with the lesson
none none None None None
require remediation
which my principal or supervisor can none none None None None
help me solve?
DAILY LESSON
LOG

1. OBJECTIVES
C. Learning
II. CONTENT CLASSIFICATIONS OF SALAD PLACE CLASSIFICATIONS OF CLASSIFICATIONS OF FACTORS TO CONSIDER IN
SALAD INGREDIENTS
INGREDIENTS SALAD USE SALAD Place IN THE MENU SALAD PREPARATION

A. References
pages TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7
TLE_HECK9SD-II9-7 TLE_HECK9SD-II9-7
pages LM Cookery 9 pg. 98 LM Cookery 9 Pg. 95-98 LM Cookery 9 Pg. 95-98 98 98
3. Textbook pages SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME SKILLS FOR A LIFETIME
SKILLS FOR A LIFETIME IN TLE 9 IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C. IN TLE 9 BY: VIRGINA C.
BY: VIRGINA C. ESMILLA _ ESMILLA _ SERCADO ESMILLA _ SERCADO ESMILLA _ SERCADO ESMILLA _ SERCADO
SERCADO
(LR)portal
Label the parts and Question and Answer –
presenting the new lesson Short quiz Short quiz form yesterday’s
Short quiz Components of salad celebrity bluff
lesson
B. Establishing a purpose for the Drawing questions from the Raising problems about the
lesson Question and answer Question and answer Question and answer
learners lesson
C. Presenting examples/Instances Picture presentation Picture presentation Picture presentation
of the new lesson Picture presentation Picture presentation
practicing new skills # 2 Cooperative discussion Cooperative discussion Cooperative discussion factors to consider in salad
Different guidelines in
preparation
making salad
F. Developing mastery Enumerate the
Open-ended statement Open-ended statement
(leads to Formative Assessment classifications of salad Explain each factor
concepts and skills in daily living Name game Name game according to
Name game according to ingredients important consideration in Complete the sentences
according to use place in the menu
salad preparation
H. Making generalizations and Question and answer
I. Evaluating learning Short quiz Short quiz Short quiz Short quiz Short quiz
application or remediation checking checking Checking recipe kinds of salad
V. REMARKS
86/106
in the evaluation
additional activities for remediation 20 None
No. of learners who have caught yes Yes
up with the lesson
none None
require remediation
Presenting sample activity Group activity
which my principal or supervisor can none None
help me solve?
materials did I use/discover which I wish Power point presentation Power point presentation
DAILY LESSON
LOG

1. OBJECTIVES
C. Learning
II. CONTENT Structures and
Types of Salad Dressing Salad dressing ingredients Basic Salad Dressing Structures of Salad Guidelines in salad
making

A. References
2. Learner’s Materials LM Cookery 9 Pg. 112- LM Cookery 9 Pg. 112- LM Cookery 9 P115- LM Cookery 9 P115-
pages LM Cookery 9 Pg. 111 114 114 116 116
SERCADO
(LR)portal
Label the parts and
presenting the new lesson Name game Short quiz form yesterday’s Picture parade
Short quiz Components of salad
lesson
B. Establishing a purpose for the Drawing questions from the
lesson Question and answer Question and answer Question and answer Guessing game
learners
C. Presenting examples/Instances Picture presentation Picture presentation Picture presentation Picture presentation/ realia
of the new lesson Picture presentation parade
practicing new skills # 2 Cooperative discussion Cooperative discussion Cooperative discussion factors to consider in salad Teacher Demonstration
preparation
F. Developing mastery Enumerate the Return demonstration of the
Question and answer Question and answer
(leads to Formative Assessment classifications of salad Explain each factor students
concepts and skills in daily living Name game according to
Name the salad ingredients Name the salad ingredients important consideration in Opinion sharing
place in the menu
salad preparation
H. Making generalizations and Open ended sentence
I. Evaluating learning Copy the lessons Copy the lessons Short quiz Short quiz checkilst
application or remediation checking Checking Checking recipe kinds of salad
V. REMARKS
in the evaluation
No. of learners who have caught Yes Yes yes yes Yes
up with the lesson
require remediation
Presenting sample activity Group activity Presenting sample activity Group activity Group activity
help me solve?
DAILY LESSON
LOG Teacher Learning Area COOKERY 9
Teaching Dates and Time October 2-6, 2017 Quarter SECOND

1. OBJECTIVES
C. Learning
II. CONTENT Suggested: Suggested: Suggested:
Suggested: Suggested:
fruit and vegetable fruit and vegetable fruit and vegetable
fruit and vegetable salad fruit and vegetable
salad salad salad
Group 1 Group 3
Group 2 Group 4 Group 5

A. References
SERCADO
(LR)portal
A. Reviewing previous lesson or Question and Answer –
presenting the new lesson Salad recipe of group 1 Salad recipe of group 2 Salad recipe of group 3 Salad recipe group 4
celebrity bluff
B. Establishing a purpose for the Raising problems about the
lesson Picture parade Q and A Picture parade Picture parade
lesson
Picture analysis Picture parade Picture analysis Picture analysis
of the new lesson Picture presentation
Question and answer? Question and answer? Question and answer? Question and answer? Class discussion
E. Discussing new concepts and Can you make one of the variety Can you make one of the Can you make one of the Can you make one of the
Procedure for Quality Salad
practicing new skills # 2 salad? variety salad? variety salad? variety salad?
Production
F. Developing mastery Laboratory: Salad Laboratory: Salad Laboratory: Salad Laboratory: Salad
Sharing of experience Sharing of ideas Sharing of ideas Sharing of experience Complete the sentences
H. Making generalizations and
Complete the sentence Question and answer Fill in the blanks Question and answer Question and answer
I. Evaluating learning Rubrics Rubrics Rubrics Rubrics Short quiz
J. Additional activities for Make an album of different
Peer teaching Peer teaching Peer teaching Peer teaching
application or remediation kinds of salad
V. REMARKS
86/106 90/106 85/106 88/106 90/106
in the evaluation
additional activities for remediation 20 None 21 18 None
up with the lesson
None None none None None
require remediation
Presenting sample activity Group activity Group activity Presenting sample activity Presenting sample activity
which my principal or supervisor can None None none None None
help me solve?
Power point presentation Power point presentation Power point presentation Power point presentation Power point presentation
materials did I use/discover which I wish
DAILY LESSON
LOG
Teaching Dates and Time October 9-13, 2017 Quarter SECOND

1. OBJECTIVES
C. Learning
II. CONTENT Suggested: coleslaw
Suggested: Pasta salad Suggested: pasta salad Suggested: chef salad Suggested: chef salad
salad
Group 5

A. References
SERCADO
(LR)portal
A. Reviewing previous lesson or Question and Answer –
presenting the new lesson Salad recipe of group 1 Salad recipe of group 2 Salad recipe of group 3 Salad recipe group 4
celebrity bluff
Picture parade Q and A Picture parade Picture parade Picture parade
lesson
Picture analysis Picture parade Picture analysis Picture analysis Picture analysis
of the new lesson
D. Discussing new concepts and Q & A: What are the ingredients in Q & A: What are the Q & A: What are the Q & A: What are the Q & A: What are the
practicing new skills # 1 preparing ___________ salad? ingredients in preparing ingredients in preparing ingredients in preparing ingredients in preparing
___________ salad? ___________ salad? ___________ salad? ___________ salad?
E. Discussing new concepts and Can you make one of the variety Can you make one of the Can you make one of the Can you make one of the
practicing new skills # 2 salad? variety salad? variety salad? variety salad? Laboratory: Salad
F. Developing mastery Laboratory: Salad prepared by group 2 Laboratory: Salad prepared Laboratory: Salad Laboratory: salad prepared prepared by group 5
(leads to Formative Assessment by group 3 prepared by group 4 by group 5
Sharing of experience Sharing ideas Sharing of experience Sharing of ideas Sharing of experience
H. Making generalizations and
Complete the sentence Question and answer Fill in the blanks Question and answer Question and answer
Peer teaching Peer teaching Peer teaching Peer teaching Peer teaching
V. REMARKS
90/106 90/106 95/106 90/106 90/106
in the evaluation
additional activities for remediation none None none none None
No. of learners who have caught yes Yes yes yes Yes
up with the lesson
none None none none None
require remediation
Presenting sample activity Group activity Group activity Presenting sample activity Presenting sample activity
help me solve?
DAILY LESSON
LOG
Teaching Dates and Time OCTOBER 16-20,. 2017 Quarter 2ND

1. OBJECTIVES
C. Learning
Review day Summative test Periodic test in THE FIRST PERIODIC EXAMINATION
A. References
pp. 9-10 pp. 9-10 pp. 9-10
pages
N/A LM pg 63-65 LM pg 63-65
pages
Economics pp. 247-248 T.H.E Culinary Arts IV T.H.E Culinary Arts IV
from Learning Resource Module Learning Module Learning Module
(LR)portal
presentation and portfolio of related point presentation and point presentation and
A. Reviewing previous lesson or What is an appetizer Classifications of an
Fundamentals of plating
presenting the new lesson appetizer
B. Establishing a purpose for the Question and Answer tools and Question and Answer Question and Answer
lesson equipment tools and equipment tools and equipment
C. Presenting examples/Instances Pointers to review while taking the Pointers to review while Pointers to review while
of the new lesson test taking the test taking the test
D. Discussing new concepts and Explaining the direction Explaining the direction Explaining the direction
E. Discussing new concepts and Administering the test Administering the test Administering the test
F. Developing mastery Setting up standards to observed Setting up standards to Setting up standards to
(leads to Formative Assessment during exams observed during exams observed during exams
honesty Checking checking
H. Making generalizations and Being prepared for the test always get Being prepared for the test Being prepared for the test
abstractions about the lesson good or high grades always get good or high always get good or high
grades grades
I. Evaluating learning Checking the test Checking the test Checking the test
J. Additional activities for Answer the test quietly Answer the test quietly Answer the test quietly
V. REMARKS First periodic examination
106/106 98/106 86/106
in the evaluation
additional activities for remediation 0 8 20
No. of learners who have caught yes Yes yes
up with the lesson
None None none
require remediation
E. Which of my teaching strategies None None none
which my principal or supervisor can None None none
help me solve?
materials did I use/discover which I wish None None none
DAILY LESSON
LOG
Teaching Dates and Time NOVEMBER 2-3,. 2017 Quarter SECOND
1. OBJECTIVES
C. Learning
No classes Completion of Projects
A. References
None None
pages
None None
pages
3. Textbook pages Effective Technology Effective Technology
Home Economics pp. Home Economics pp.
247-248 247-248
from Learning Resource None None
(LR)portal
B. Other Learning Resource

None None
lesson
Teacher’s reminders Teacher’s reminders
C. Presenting examples/Instances Presentation of projects Presentation of projects
of the new lesson to complete to complete
D. Discussing new concepts and Preparing new project Preparing new project
practicing new skills # 1 plans plans
E. Discussing new concepts and Laboratory work Laboratory work
F. Developing mastery Evaluating students Evaluating students
(leads to Formative Assessment project project
Sharing Experiences Sharing Experiences
H. Making generalizations and Open ended sentence Open ended sentence
I. Evaluating learning
Rubrics Rubrics
J. Additional activities for None None

V. REMARKS
n/a n/a
in the evaluation
additional activities for remediation n/a n/a
C. Did the remedial lessons work? n/a n/a
up with the lesson
None None
require remediation
None None
which my principal or supervisor can None None
help me solve?
materials did I use/discover which I wish None None
DAILY LESSON
LOG
Teaching Dates and Time NOVEMBER 6-7,. 2017 Quarter SECOND
1. OBJECTIVES
C. Learning
CHECKING Completion of Projects Completion of Projects
A. References
pp. 9-10 pp. 9-10 pp. 9-10 None None
pages
N/A none None None None
pages
3. Textbook pages Effective Technology Home Effective Technology Effective Technology
Economics pp. 247-248 T.H.E Culinary Arts IV T.H.E Culinary Arts IV Home Economics pp. Home Economics pp.
247-248 247-248
from Learning Resource Module Learning Module Learning Module None None
(LR)portal
presentation and portfolio of related point presentation and point presentation and None None
A. Reviewing previous lesson or Question and answer
lesson
Teacher’s reminders in checking Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders
C. Presenting examples/Instances Distribution of test papers Presentation of projects Presentation of projects Presentation of projects Presentation of projects
of the new lesson to complete to complete to complete to complete
D. Discussing new concepts and Preparing new project Preparing new project Preparing new project Preparing new project
practicing new skills # 1 Checking of papers
plans plans plans plans
E. Discussing new concepts and Announcing the scores Laboratory work Laboratory work Laboratory work Laboratory work
F. Developing mastery Getting the Frequency of errors Evaluating students Evaluating students Evaluating students Evaluating students
(leads to Formative Assessment project project project project
Returning of papers Sharing Experiences Sharing Experiences Sharing Experiences Sharing Experiences
H. Making generalizations and Checking of their own papers Open ended sentence Open ended sentence Open ended sentence Open ended sentence
I. Evaluating learning Review some weak points Rubrics Rubrics Rubrics Rubrics
J. Additional activities for None none None None None
V. REMARKS
n/a n/a n/a n/a n/a
in the evaluation
additional activities for remediation n/a n/a n/a n/a n/a
n/a n/a n/a n/a n/a
up with the lesson
None None None None None
require remediation
None none None None None
which my principal or supervisor can None None None None None
help me solve?
materials did I use/discover which I wish None none None None None
DAILY LESSON
LOG
Teaching Dates and Time NOVEMBER 20-24, 2017 Quarter SECOND
1. OBJECTIVES 1. Understand the History of Sandwich Making
2. Know the common terminology used in sandwich making
3. Familiarize the needed tools, equipments and utensils in sandwich making
4. Identify the ingredients in sandwich making
5. List the classification of sandwiches
A. Content Standard The learner demonstrate how to prepare sandwiches

B. Performance Standard The learner independently prepare sandwiches
C. Learning LO 1. Perform mise en place
Competency/Objectives 1.1 clean, sanitize and prepare tools and equipment based on the required task
Write the LC code for 1.2 sIdentify ingredients according to the given recipe
each.
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.
Pre- test Initiation of the new unit CARDS RELEASE Pre- test Initiation of the
Tools needed in Ingredients used for
Mis en place new unit
Mis en place
preparing sandwiches sandwiches
A. References
pp. 9-10 pp. 9-10 pp. 9-10 None None
pages
None None none Lm –cookery pg. 131-132 LM Cookery pg 131-132
pages
3. Textbook pages Effective Technology Effective Technology
T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV Home Economics pp. Home Economics pp.
247-248 247-248
from Learning Resource Module Learning Module Learning Module None None
(LR)portal
A. Reviewing previous lesson or Guess the word Guess the word Short quiz form yesterday’s
What am I?
presenting the new lesson lesson
lesson
Question and answer Teacher’s reminders Question and answer Question and answer Question and answer
C. Presenting examples/Instances Presentation of projects Picture presentation Picture presentation

of the new lesson Picture parade Picture parade
to complete
D. Discussing new concepts and Preparing new project Show and Tell tools and
practicing new skills # 1 Show and Tell tools and equipment Discussion Discussion
plans equipment
E. Discussing new concepts and Discussion of the topics about the new Laboratory work Discussion of the topics
Cooperative discussion Cooperative discussion
practicing new skills # 2 lesson about the new lesson
F. Developing mastery Evaluating students Enumerate the Enumerate the ingredients
(leads to Formative Assessment Open-ended statement Open-ended statement
project classifications of SANDWICH used for sandwiches
G. Finding practical application of Name game classification of Name game ingredients
Copy the lesson Sharing Experiences Copy the lesson
sandwiches used for sandwiches
H. Making generalizations and Open ended sentence
Question and answer Question and answer Question and answer Question and answer
I. Evaluating learning Pre test Rubrics Pre test Short quiz Short quiz
J. Additional activities for none
application or remediation Checking checking Checking Checking
V. REMARKS UNITED NATION PROGRAM
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant question
n/a n/a 98/106 n/a n/a
in the evaluation
additional activities for remediation n/a n/a 8 n/a n/a
No. of learners who have caught n/a n/a Yes n/a n/a
up with the lesson
require remediation
None none Presenting sample activity None None
help me solve?
materials did I use/discover which I wish None none Power point presentation None None
DAILY LESSON
LOG
Teaching Dates and Time NOVEMBER 27-December 1, 2017 Quarter SECOND
C. Learning 1.2 Identify ingredients according to the given recipe
Competency/Objectives 1.3 Identify culinary terms related to sandwiches.
Write the LC code for 1.4 Identifytype/classification of sandwiches
each.
Variety of ingredients in preparing Classification of Classification of Components of Components of
sandwich sandwich sandwich Sandwich Sandwich
A. References
1. Teacher’s Guide pp. 9-10 pp. 9-10 pp. 9-10 None None
pages
None None none Lm –cookery pg. 131-132 LM Cookery pg 131-132
pages
3. Textbook pages Cookery 9 vol. 1 page 115 Cookery 9 vol. 1 page 115
T.H.E Culinary Arts IV T.H.E Culinary Arts IV T.H.E Culinary Arts IV
4. Additional Materials PowerPoint Presentation and Learning PowerPoint Presentation and PowerPoint Presentation and Youtube videos in in OHS Youtube videos in in OHS
from Learning Resource Module Learning Module Learning Module especially in FOS especially in FOS
(LR)portal
B. Other Learning Resource Teacher's made Charts, power point Teacher's made Charts, power Teacher's made Charts, power Portioning equipment, Portioning equipment,
presentation and portfolio of related point presentation and point presentation and sandwich ingredients, sandwich ingredients,
tools and utensils tools and utensils
A. Reviewing previous lesson or d Show and Tell tools and Short quiz form yesterday’s
What am I? What am I? What am I?
presenting the new lesson equipment lesson
Question and answer Picture parade Picture parade Question and answer Question and answer
lesson
C. Presenting examples/Instances Discussion on different types Discussion on different types Picture presentation Picture presentation
Picture parade
of the new lesson of sandwiches of sandwiches
D. Discussing new concepts and Where do I belong: types of Where do I belong: types of
Lecture Discussion Discussion
practicing new skills # 1 sandwiches sandwiches
E. Discussing new concepts and Discussion of the topics about the new Draw the different Draw the different
Cooperative discussion Cooperative discussion
practicing new skills # 2 lesson sandwiches sandwiches
F. Developing mastery Guessing game: Type of Guessing game: Type of Enumerate the Enumerate the ingredients
Open-ended statement
(leads to Formative Assessment sandwich sandwich classifications of SANDWICH used for sandwiches
G. Finding practical application of Practice making different Practice making different Name game classification of Name game ingredients
Copy the lesson
concepts and skills in daily living sandwiches at home sandwiches at home sandwiches used for sandwiches
H. Making generalizations and Open –ended sentence Open –ended sentence
I. Evaluating learning Classify the following Oral test
Pre test sandwiches as to Hot and Short quiz Short quiz
Cold sandwiches
application or remediation Checking checking none Checking Checking
V. REMARKS UNITED NATION PROGRAM
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant question.
A. . No. of learners who earned 80% n/a 98/106 n/a n/a n/a
in the evaluation
up with the lesson
require remediation
help me solve?
materials did I use/discover which I wish None none Power point presentation None None
DAILY LESSON
LOG
Teaching Dates and Time December 4-8, 2017 Quarter THIRD
C. Learning LO 2. Prepare a variety of
Competency/Objectives Sandwiches
Write the LC code for Prepare sandwiches using
each. sanitary practices
TLE- HECK9SW-111B-g-12
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.
Components of Sandwich Preparing Sandwiches Preparing Sandwiches
Project Planning Project Planning
(recipe) (recipe)
A. References
None pp. 9-10 pp. 9-10 None None
pages
LM Cookery pg 131-132 None none Lm –cookery pg. 131-132 LM Cookery pg 131-132
pages
3. Textbook pages Cookery 9 vol. 1 page 115 Cookery 9 vol. 1 page 115 Cookery 9 vol. 1 page 115
T.H.E Culinary Arts IV T.H.E Culinary Arts IV
4. Additional Materials Youtube videos in in OHS especially PowerPoint Presentation and PowerPoint Presentation and Youtube videos in in OHS Youtube videos in in OHS
from Learning Resource in FOS Learning Module Learning Module especially in FOS especially in FOS
(LR)portal
B. Other Learning Resource Portioning equipment, sandwich Teacher's made Charts, power Teacher's made Charts, power Portioning equipment, Portioning equipment,
ingredients, tools and utensils point presentation and point presentation and sandwich ingredients, sandwich ingredients,
portfolio of related materials portfolio of related materials
A. Reviewing previous lesson or Now you are ready to make Now you are ready to make
Short quiz form yesterday’s lesson Am I hot or cold Am I hot or cold
presenting the new lesson a plan for your laboratory a plan for your laboratory
lesson
Question and answer What am I? What am I? Question and Answer Question and Answer
C. Presenting examples/Instances Picture presentation Discussion on different Discussion on different Sample project plan Sample project plan
of the new lesson components of sandwiches components of sandwiches
D. Discussing new concepts and Discussion of tips in Discussion of tips in Do you know how to Do you know how to
practicing new skills # 1 Discussion preparing sandwiches preparing sandwiches make a project plan? make a project plan?
E. Discussing new concepts and Presentation of different Presentation of different What are the parts of a What are the parts of a
practicing new skills # 2 Cooperative discussion examples of preparing variety of preparing project plan? project plan?
sandwiches sandwiches
F. Developing mastery Enumerate the classifications of Video presentations Video presentations Preparing project plan Preparing project plan
(leads to Formative Assessment SANDWICH
G. Finding practical application of Name game classification of Practice making different Practice making different Sharing of experience Sharing of experience
concepts and skills in daily living sandwiches sandwiches at home sandwiches at home
H. Making generalizations and Open –ended sentence Open –ended sentence Project plan is the blue print Project plan is the blue print
Question and answer
abstractions about the lesson of your work. of your work.
I. Evaluating learning Short quiz Presentation of the rubrics Presentation of the rubrics Rubrics Rubrics
J. Additional activities for Peer teaching Peer teaching
application or remediation Checking None None
V. REMARKS
students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant question.
n/a None n/a n/a n/a
in the evaluation
up with the lesson
require remediation
None None Presenting sample activity None None
help me solve?
materials did I use/discover which I wish None None Power point presentation None None
DAILY LESSON
LOG
Teaching Dates and Time December 11-15, 2017 Quarter THIRD
1. OBJECTIVES At the end of the lesson the learner should choose the best spread and filling to be use for the types of sandwiches they are going to prepare
A. Content Standard Independently prepare sandwiches

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.
Project planning Laboratory activity Project planning Laboratory activity Project planning

A. References
1. Teacher’s Guide Curriculum guide cookery 9 page Curriculum guide Curriculum guide Curriculum guide Curriculum guide
pages 12 cookery 9 page 12 cookery 9 page 12 cookery 9 page 12 cookery 9 page 12
LM Cookery pg 131-132 None none Lm –cookery pg. 131-132 LM Cookery pg 131-132
pages
3. Textbook pages Cookery tech Voc lIvelihood track: Cookery tech Voc Cookery tech Voc Cookery tech Voc Cookery tech Voc
Home Economic strand vol 1 page lIvelihood track: Home lIvelihood track: Home lIvelihood track: Home lIvelihood track: Home
143-146 Economic strand vol 1 Economic strand vol 1 Economic strand vol 1 Economic strand vol 1
page 143-146 page 146-149 page 146-149 page 150-151
4. Additional Materials Youtube videos in in OHS PowerPoint Presentation and PowerPoint Presentation and Youtube videos in in OHS Youtube videos in in OHS
from Learning Resource especially in FOS Learning Module Learning Module especially in FOS especially in FOS
(LR)portal
B. Other Learning Resource Portioning equipment, sandwich ingredients, Teacher's made Charts, power Teacher's made Charts, power Portioning equipment, sandwich Portioning equipment, sandwich
tools and utensils point presentation and portfolio point presentation and portfolio ingredients, tools and utensils ingredients, tools and utensils
of related materials of related materials
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
IV. PROCEDURES which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning,
question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each
step.
A. Reviewing previous lesson or Picture Puzzle Word hunt Pick and tell Charting Pick and match
B. Establishing a purpose for the lesson Question and answer Question and answer Question and answer Question and answer Question and answer
C. Presenting examples/Instances of Chart presentation Video presentation Chart presentation Video presentation Chart presentation
the new lesson
D. Discussing new concepts and Question and answer Question and answer Question and answer Question and answer Question and answer
E. Discussing new concepts and Group work: on the procedure of preparing different kinds of sandwiches
F. Developing mastery Board activity Laboratory Board activity Laboratory Board activity
G. Finding practical application of Prepare different kinds of Prepare different kinds of Prepare different kinds of Prepare different kinds of Prepare different kinds of
concepts and skills in daily living sandwiches at home sandwiches at home sandwiches at home sandwiches at home sandwiches at home
H. Making generalizations and Learning sanitary procedures results to a Learning sanitary procedures Learning sanitary procedures Learning sanitary procedures Learning sanitary
abstractions about the lesson nutritious appetizing sandwich results to a nutritious appetizing results to a nutritious appetizing results to a nutritious appetizing procedures results to a
sandwich sandwich sandwich nutritious appetizing
sandwich
J. Additional activities for application or Practice making sandwich at home together with
Peer teaching Peer teaching
remediation your mother and write your development None None
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant question.
A. . No. of learners who earned 80% in
n/a None n/a n/a n/a
the evaluation
C. Did the remedial lessons work? No.
of learners who have caught up with n/a n/a Yes n/a n/a
the lesson
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 None None Power point presentation None None
other teachers?
DAILY LESSON
LOG
Teaching Dates and Time January 3-5, 2018 Quarter THIRD
A. Content Standard Independently prepare sandwiches

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.
CHRISTAMS BREAK Project planning Laboratory activity Project planning

A. References
1. Teacher’s Guide Curriculum guide Curriculum guide Curriculum guide
pages cookery 9 page 12 cookery 9 page 12 cookery 9 page 12
none Lm –cookery pg. 131-132 LM Cookery pg 131-132
pages
3. Textbook pages Cookery tech Voc Cookery tech Voc Cookery tech Voc
lIvelihood track: Home lIvelihood track: Home lIvelihood track: Home
Economic strand vol 1 Economic strand vol 1 Economic strand vol 1
page 146-149 page 146-149 page 150-151
4. Additional Materials PowerPoint Presentation and Youtube videos in in OHS Youtube videos in in OHS
from Learning Resource Learning Module especially in FOS especially in FOS
(LR)portal
B. Other Learning Resource Teacher's made Charts, power Portioning equipment, Portioning equipment,
point presentation and sandwich ingredients, sandwich ingredients,
portfolio of related materials
by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new
things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
A. Reviewing previous lesson or Pick and tell Charting Pick and match
B. Establishing a purpose for the Question and answer Question and answer Question and answer
lesson
C. Presenting examples/Instances Chart presentation Video presentation Chart presentation
of the new lesson
D. Discussing new concepts and Question and answer Question and answer Question and answer
E. Discussing new concepts and
Group sharing of ideas/ brainstorming
F. Developing mastery Board activity Laboratory Board activity
G. Finding practical application of Prepare different kinds of Prepare different kinds of Prepare different kinds of
concepts and skills in daily living sandwiches at home sandwiches at home sandwiches at home
H. Making generalizations and Learning sanitary procedures Learning sanitary procedures Learning sanitary procedures
abstractions about the lesson results to a nutritious appetizing results to a nutritious appetizing results to a nutritious appetizing
sandwich sandwich sandwich
I. Evaluating learning Rubrics Rubrics Rubrics
J. Additional activities for Peer teaching Peer teaching
application or remediation None
V. REMARKS
VI. REFLECTION
n/a n/a n/a
additional activities for
0 n/a n/a
remediation who scored below
80%
No. of learners who have caught Yes n/a n/a
up with the lesson
None None None
require remediation
Presenting sample activity None None
which my principal or supervisor can None None None
help me solve?
materials did I use/discover which I Power point presentation None None
DAILY LESSON
LOG
Teaching Dates and Time January 8-12, 2018 Quarter THIRD
A. Content Standard Independently prepares sandwiches

C. Learning 1. Review some pointers in
Competency/Objectives the test
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.
Summative test Periodic test in THE

A. References
1. Teacher’s Guide Curriculum guide cookery 9 page Curriculum guide
pages 12 cookery 9 page 12
PG. 134-170 PG 134-170
pages
3. Textbook pages Cookery tech Voc lIvelihood track: FEAST OF NAZARENE Cookery tech Voc
Home Economic strand vol 1 page lIvelihood track: Home
THIRD PERIODIC TEST IN ACADEMIC SUBJECTS
143-146 Economic strand vol 1
page 143-146
4. Additional Materials PowerPoint Presentation and Learning PowerPoint Presentation and
from Learning Resource Module Learning Module
(LR)portal
B. Other Learning Resource Teacher's made Charts, power point Teacher's made Charts, power point
presentation and portfolio of related
presentation and portfolio of related
materials
materials
IV. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students
which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question
their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
COMPONENTS OF SANDWICH TYPES OD BREAD
B. Establishing a purpose for the Question and Answer tools and Question and Answer
lesson equipment tools and equipment
C. Presenting examples/Instances Pointers to review while taking the Pointers to review while
of the new lesson test taking the test
D. Discussing new concepts and Explaining the direction Explaining the direction
E. Discussing new concepts and Administering the test Administering the test
THIRD PERIODIC TEST IN ACADEMIC SUBJECTS
F. Developing mastery Setting up standards to observed Setting up standards to
(leads to Formative Assessment during exams observed during exams
G. Finding practical application of FEAST OF NAZARENE
checking Checking
H. Making generalizations and Being prepared for the test always get Being prepared for the test
abstractions about the lesson good or high grades always get good or high
grades
I. Evaluating learning Checking the test Checking the test
J. Additional activities for Answer the test quietly Answer the test quietly
V. REMARKS
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant question.
n/a n/a
additional activities for remediation n/a n/a
C. Did the remedial lessons work? FEAST OF NAZARENE
No. of learners who have caught n/a n/a THIRD PERIODIC TEST IN ACADEMIC SUBJECTS
up with the lesson
None None
require remediation
None None
which my principal or supervisor can None None
help me solve?
materials did I use/discover which I None None
DAILY LESSON
LOG
Teaching Dates and Time JANUARY 15-19, 2018 Quarter THIRD
1. OBJECTIVES
C. Learning
Write the LC code for 2. Checking of the test
each. 3. Complete projects in preparing sandwiches
CHECKING Completion of Projects Completion of Projects
A. References
None None None None
pages
2. Learner’s Materials Learning module PG. Learning module PG. Learning module PG. Learning module PG.
Learning module PG. 134-170
pages 134-170 134-170 134-170 134-170
3. Textbook pages Effective Technology Home Effective Technology Effective Technology
Economics pp. 247-248 T.H.E Culinary Arts IV T.H.E Culinary Arts IV Home Economics pp. Home Economics pp.
247-248 247-248
4. Additional Materials PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
from Learning Resource Learning Module Learning Module Learning Module None None
(LR)portal
by the students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new
things, practice their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
A. Reviewing previous lesson or Question and answer Question and answer Short quiz Short quiz Short quiz
lesson
Teacher’s reminders in checking Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders
C. Presenting examples/Instances Distribution of test papers Presentation of projects Presentation of projects Presentation of projects Presentation of projects
of the new lesson to complete to complete to complete to complete
D. Discussing new concepts and Preparing new project Preparing new project Preparing new project Preparing new project
practicing new skills # 1 Checking of papers
plans plans plans plans
E. Discussing new concepts and Announcing the scores Laboratory work Laboratory work Laboratory work Laboratory work
F. Developing mastery Getting the Frequency of errors Evaluating students Evaluating students Evaluating students Evaluating students
Returning of papers Sharing Experiences Sharing Experiences Sharing Experiences Sharing Experiences
H. Making generalizations and Checking of their own papers Open ended sentence Open ended sentence Open ended sentence Open ended sentence
I. Evaluating learning Review some weak points Rubrics Rubrics Rubrics Rubrics
J. Additional activities for None None None None None
V. REMARKS
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
n/a n/a n/a n/a n/a
additional activities for
n/a n/a n/a n/a n/a
remediation who scored below
80%
No. of learners who have caught n/a n/a n/a n/a n/a
up with the lesson
require remediation
help me solve?
materials did I use/discover which I None None None None None
DAILY LESSON
LOG
Teaching Dates and Time JANUARY 22-26, 2018 Quarter FOURTH
1. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional
lessons, exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies.
Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be
derived from the curriculum guides.
A. Content Standard The learners demonstrate an understanding he knowledge, skills, and attitudes required in preparing desserts.
B. Performance Standard The learners independently prepare desserts
C. Learning
Competency/Objectives 1. Identify tools and utensils needed in preparing desserts
Write the LC code for 2. Identify the equipment needed in preparing desserts
each. 3. Importance of dessert in a meal
4. Classify desserts according to types of ingredients used
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.
Pre- test Initiation of the new unit Tools and utensils needed Equipments needed in Importance of desserts Classifications of dessert
Mis en place in preparing desert preparing deserts and their characteristics
A. References
1. Teacher’s Guide pages
pp. 9-10 pp. 9-10 pp. 9-10 None None
2. Learner’s Materials cookery 9 pages 193- LM Cookery 9 pages 190- cookery 9 pages 193- LM Cookery 9 pages 190-
LM Cookery 9 pages 190-193 LM
pages 194None 193 LM 194None 193 LM
3. Textbook pages Cookery Technical Vocational Livelihood Track: Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational
Home Economics Strand Pages Livelihood Track: Home Livelihood Track: Home Livelihood Track: Home Livelihood Track: Home
Economics Strand Pages 16-127 Economics Strand Pages 128-129 Economics Strand Pages 130-131 Economics Strand Pages 132-136
4. Additional Materials from PowerPoint Presentation and Learning Module PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
Learning Resource (LR)portal Learning Module Learning Module Learning Module Learning Module
presentation and portfolio of related materials point presentation and portfolio point presentation and portfolio point presentation and portfolio point presentation and portfolio
of related materials of related materials of related materials of related materials
A. Reviewing previous lesson or Short quiz form yesterday’s lesson 4 pics in 1 Reach me on top
Picture Puzzle Complete me
B. Establishing a purpose for the Social Recitation
lesson Question and answer Social Recitation Brainstorming Graffiti Wall
C. Presenting examples/Instances Video Presentation Picture Puzzle Situational Analysis Realia
Picture parade
of the new lesson
D. Discussing new concepts and Discussion Panel Discussion Powerpoint presentation Socialized Discussion
practicing new skills # 1 Show and Tell tools and equipment
E. Discussing new concepts and Discussion of the topics about the new True or False with the use of Fish Bone Concept Rally Short Skit
practicing new skills # 2 lesson Emoticon
F. Developing mastery Short Quiz Short Quiz Short Quiz Short Quiz
G. Finding practical application of Performance Performance Performance Performance
Copy the lesson
H. Making generalizations and Open Ended Statement Pass it On Commitment Board 4 pics 1 word
abstractions about the lesson Question and answer
I. Evaluating learning Pre test Rubrics Rubrics Rubrics Rubrics

J. Additional activities for Watch video related to the Interview a related person Make a research about the Visit a commercial
application or remediation Checking
topic (Baker) topic establishment and observe
V. REMARKS
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant question
n/a n/a 98/106 n/a n/a
up with the lesson
require remediation
help me solve?
materials did I use/discover which I None none Power point presentation None None
DAILY LESSON
LOG
Teaching Dates and Time JANUARY 29-FEB 2, 2018 Quarter FOURTH
1. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives
support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
A. Content The learners demonstrate an understanding he knowledge, skills, and attitudes required in preparing desserts.
Standard
B. Performance The learners independently prepare desserts
Standard
C. Learning
Competency/Obj identify ingredients for desserts
ectives Identify accompaniments – sauce
Identify accompaniments – sauce
Write the LC code
The learners identify the different dessert sauce
for each.
Varieties of ingredients in preparing Dessert accompaniments Dessert sauce recipes Different methods of preparing Different methods of preparing
desserts dessert dessert
A. References
pages pp. 9-10 pp. 9-10 pp. 9-10 None None
2. Learner’s cookery 9 pages 193- LM Cookery 9 pages 194-195 LM Cookery 9 pages 196-197
LM Cookery 9 pages 191-193 LM cookery 9 pages 195-196
Materials pages 194None LM LM
3. Textbook Rondilla – Cookery grade 9 Rondilla – Cookery grade 9 Rondilla – Cookery grade 9 Rondilla – Cookery grade 9 Rondilla – Cookery grade 9
pages Sercado – skills for a lifetime Grade 9 Sercado – skills for a lifetime Sercado – skills for a lifetime Sercado – skills for a lifetime Sercado – skills for a lifetime
Grade 9 Grade 9 Grade 9 Grade 9
4. Additional Materials PowerPoint Presentation and Learning Module PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
from Learning Learning Module Learning Module Learning Module Learning Module
Resource (LR)portal
B. Other Learning Teacher's made Charts, power point presentation Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
Resource and portfolio of related materials point presentation and portfolio of point presentation and portfolio of point presentation and portfolio of point presentation and portfolio of
related materials related materials related materials related materials
A. Reviewing previous lesson or Review with flash cards Tic tac-toe Qand A Pictionary Review Pictionary Reach me on top
B. Establishing a purpose for the Pictures; Q&A Social Recitation Explanation Class discussion Social Recitation
lesson
C. Presenting examples/Instances Realia of ingredients Video presentation realia Video clippings Realia
of the new lesson
D. Discussing new concepts and Brainstorming Panel discussion Socialized Discussion Short skit Socialized Discussion
E. Discussing new concepts and Picture analysis Identification Concept rally Fish bone Short Skit
F. Developing mastery Identifying the different ingredients for Short quiz Oral test Short quiz Short Quiz
(leads to Formative Assessment desserts
G. Finding practical application of Using local ingredients Performance performance Performance Performance
H. Making generalizations and Open ended statement Commitment board Pass it on Scavenger hunt 4 pics 1 word
J. Additional activities for Re teach Video clppings Interview a dessert maker Video clippings Visit a commercial
application or remediation establishment and observe
V. REMARKS
n/a n/a n/a 95/106 98/106
additional activities for remediation n/a n/a n/a 11 8
up with the lesson
require remediation
None none Presenting sample activity None Presenting sample activity
help me solve?
materials did I use/discover which I None none Power point presentation None Power point presentation
DAILY LESSON
LOG Teacher Learning Area COOKERY 9
Teaching Dates and Time FEBRUARY 5-9, 2018 Quarter FOURTH
DAY 156 DAY 157 DAY 158 DAY 159 DAY160

guides.
Standard
Standard
C. Learning Slideshow on the different sanitary practices in dessert making
Competency/Obj Enumerate the parts of a project plan
ectives Learner consistently practice making fruit dessert
Write the LC code
for each.
Following the sanitary practices in dessert making Making of the variety of desserts, Making of the variety of desserts, Making of the variety of desserts, Making of the variety of desserts,
fruit, cream, frozen, hot dessert fruit, cream, frozen, hot dessert fruit, cream, frozen, hot dessert fruit, cream, frozen, hot dessert
PROJECT PLANNING LABORATORY/ PERFORMANCE PROJECT PLANNING LABORATORY/ PERFORMANCE
A. References
pages pp. 11-12 pp. 11-12 pp. 11-12 pp. 11-12 pp. 11-12
2. Learner’s cookery 9 pages 193- LM Cookery 9 pages 190-193 cookery 9 pages 193- LM Cookery 9 pages 190-193
Materials pages 194None LM 194None LM
3. Textbook Cookery Technical Vocational Livelihood Track: Home Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational
Livelihood Track: Home Livelihood Track: Home
pages Economics Strand Pages Livelihood Track: Home Livelihood Track: Home
4. Additional PowerPoint Presentation and Learning Module PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
Materials from Learning Module Learning Module Learning Module Learning Module
Learning Resource
(LR)portal
B. Other Learning Teacher's made Charts, power point presentation and Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
Resource portfolio of related materials point presentation and portfolio point presentation and portfolio point presentation and portfolio point presentation and portfolio
A. Reviewing previous lesson or Short quiz form yesterday’s lesson Recall the parts of project 4 pics in 1 Reach me on top
presenting the new lesson Complete me
plan
B. Establishing a purpose for the State the learning task and Social Recitation
lesson Question and answer Brainstorming Graffiti Wall
guide questions
C. Presenting examples/Instances Role playing on the parts of Picture Puzzle Situational Analysis Realia
of the new lesson Picture parade
project plan
D. Discussing new concepts and Sanitary practices in dessert making Project plan making Group presentation of Discyssion in project plan Socialized Discussion
practicing new skills # 1 different fruit desserts making
E. Discussing new concepts and Follow workplacec safety procedures Parts of project plan Role playing on the proper Role playing on the information Short Skit
practicing new skills # 2 way to make fruit desserts needed in project planning
F. Developing mastery Role play Bring me Group demonstration “I’m thinking of” game Short Quiz
G. Finding practical application of Visit establishment and observe their Give relevance in making Ask neigghbors about the fruit Ask neighbors about about Performance
concepts and skills in daily living sanitary practice project plan at home dessert they prepare their project plan
H. Making generalizations and Learning the different sanitary practices Matching type game Open ended sentences Identifying missing words 4 pics 1 word
abstractions about the lesson will open doors of opportunities
I. Evaluating learning Practical tet Short quiz Short quiz-modofied true or Seatwork identification Rubrics
false
J. Additional activities for Observe other household Different6 fruit dessert at Ask the importance of project Visit a commercial
application or remediation project plan homew planning to your neighbors establishment and observe
V. REMARKS
n/a n/a 99/106 n/a 98/106
additional activities for remediation n/a n/a 7 n/a 8
No. of learners who have caught n/a n/a Yes n/a Yes
up with the lesson
require remediation
Presenting sample activity none Presenting sample activity None Presenting sample activity
help me solve?
materials did I use/discover which I Power point presentation none Power point presentation None Power point presentation
DAILY LESSON
LOG
Teaching Dates and Time FEBRUARY 12-16, 2018 Quarter FOURTH
guides.
Standard
Standard
C. Learning
Competency/Obj Enumerate the concepts in making cream dessert
ectives Define the project plan for cream dessert
Write the LC code Define how to make a frozen dssert
for each. Define how to practice making project plan in frozen dessert
Making of the variety of desserts, fruit, cream, frozen, hot dessert
LABORATORY/ PERFORMANCE
A. References
pages pp. 13-14 pp. 13-14 pp. 13-14 pp. 13-14 pp. 13-14
2. Learner’s cookery 9 pages 193- LM Cookery 9 pages 190-193 cookery 9 pages 193- LM Cookery 9 pages 190-193
Materials pages 194None LM 194None LM
3. Textbook Cookery Technical Vocational Livelihood Track: Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational
Livelihood Track: Home Economics Livelihood Track: Home Economics
pages Home Economics Strand Pages Livelihood Track: Home Economics Livelihood Track: Home Economics
Strand Pages 16-127 Strand Pages 128-129 Strand Pages 130-131 Strand Pages 132-136
4. Additional PowerPoint Presentation and Learning Module PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and PowerPoint Presentation and
Materials from Learning Module Learning Module Learning Module Learning Module
Learning Resource
(LR)portal
B. Other Learning Teacher's made Charts, power point presentation Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
Resource and portfolio of related materials point presentation and portfolio of point presentation and portfolio of point presentation and portfolio of point presentation and portfolio of
related materials related materials related materials related materials
A. Reviewing previous lesson or Introduce the new lesson on how to make Introduce the new lesson on how Recall how to make a projhect Recall the parts of project plan in
Reach me on top
presenting the new lesson cream dessert to make project plan in cream plan in cream dessert makingfrozen dessert
dessert
B. Establishing a purpose for the State the learning tasks and guide question State the learning tasks and guide State the learning tasks and State the learning tasks and guide Social Recitation
lesson question guide question question
C. Presenting examples/Instances Powerpoint presentation of making cream Picture analysis on the parts of Slideshow how to make frozen Powerpoint presentation on the Realia
of the new lesson dessert project plan in making cream dessert parts of project plan IN MAKING
dessert frozen desserts
D. Discussing new concepts and Making cream dessert Sharing of responses on making Discussion on how to make Group presentation on the parts Socialized Discussion
practicing new skills # 1 project plan of cream dessert frozen dessert of project plan in making frozen
desserts
E. Discussing new concepts and Different cream dessert Group reporting about the Video presentation on other Role playing on the project plan Short Skit
practicing new skills # 2 importance of making project kinds of frozen dessert of making frozen dessert
plan of cream dessert
F. Developing mastery Demonstration in making cr4eam dessert Picture puzzle (project plan) Conduct oral and graded recitation in Oral recitation Short Quiz
(leads to Formative Assessment making frozen dessert
G. Finding practical application of Relevance of making cream dessert in day to Ask students to visit restaurants Interview classmate on making Relevance of learning project Performance
concepts and skills in daily living day basis and observe their project plan frozen dessert plan in day to day basis
H. Making generalizations and Word puzzle Use of open ended sentence Identifying the missing picture 4 pics 1 word
I. Evaluating learning Seatwork identification Short quiz modified true or false Short quiz modified true or false Rubrics
J. Additional activities for Research about other cream desserts Observe making cream dessert at Visit a commercial establishment
application or remediation home and observe
V. REMARKS
n/a n/a 98/106 n/a n/a
up with the lesson
require remediation
help me solve?
materials did I use/discover which I None None Power point presentation None None
DAILY LESSON
LOG Teacher GEMMA M. PINEDA Learning Area COOKERY 9
Teaching Dates and Time FEBRUARY 19- 23, , 2018 Quarter FOURTH
Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be
derived from the curriculum guides.
C. Learning Enumerate the concepts in making cream dessert
Competency/Objectives Define the project plan for cream dessert
Write the LC code for Define how to make a frozen dssert
Define how to practice making project plan in frozen dessert
each.
Making of the variety of desserts, fruit, cream, frozen, hot dessert
LABORATORY/ PERFORMANCE
A. References
pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16
2. Learner’s Materials cookery 9 pages 193- LM Cookery 9 pages 190- cookery 9 pages 193- LM Cookery 9 pages 190-
pages 194None 193 LM 194None 193 LM
3. Textbook pages Cookery Technical Vocational Livelihood Track: Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational Cookery Technical Vocational
Home Economics Strand Pages Livelihood Track: Home Livelihood Track: Home Livelihood Track: Home Livelihood Track: Home
presentation and portfolio of related materials point presentation and portfolio point presentation and portfolio point presentation and portfolio point presentation and portfolio
A. Reviewing previous lesson or Different hot dessert 4 pics in 1 Reach me on top
Picture Puzzle Complete me
B. Establishing a purpose for the Demonstration in making hot dessert in Social Recitation
lesson Social Recitation Brainstorming Graffiti Wall
day to day basis
C. Presenting examples/Instances Word puzzle Video Presentation Picture Puzzle Situational Analysis Realia
of the new lesson
D. Discussing new concepts and Seatwork identification Discussion Panel Discussion Powerpoint presentation Socialized Discussion
E. Discussing new concepts and Research about other hot dessert True or False with the use of Fish Bone Concept Rally Short Skit
practicing new skills # 2 Emoticon
F. Developing mastery Short Quiz Short Quiz Short Quiz Short Quiz
G. Finding practical application of Performance Performance Performance Performance
Copy the lesson
H. Making generalizations and Open Ended Statement Pass it On Commitment Board 4 pics 1 word
abstractions about the lesson Question and answer
I. Evaluating learning Pre test Rubrics Rubrics Rubrics Rubrics

J. Additional activities for Watch video related to the Interview a related person Make a research about the Visit a commercial
application or remediation Checking
topic (Baker) topic establishment and observe
V. REMARKS
95/106 n/a 100/106 n/a 104/106
additional activities for remediation 11 n/a 6 n/a 2
No. of learners who have caught Yes n/a Yes n/a Yes
up with the lesson
require remediation
Presenting sample activity None Presenting sample activity None Presenting sample activity
help me solve?
materials did I use/discover which I Power point presentation None Power point presentation None Power point presentation
DAILY LESSON
LOG
Teaching Dates and Time FEBRUARY 26- MARCH 2, 2018 Quarter FOURTH
Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived
from the curriculum guides.
C. Learning
Competency/Objectives Keep desserts in appropriate conditions to maintain their quality and taste
Write the LC code for
each.
Safety and hygienic Safety and hygienic
Accompaniments for desserts
Plating desserts practices in storing practices in storing Long test
desserts desserts
A. References
pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16
2. Learner’s Materials LM Cookery 9 pages 190- LM cookery 9 pages 193-

pages cookery 9 pages 193- 193 194 LM Cookery 9 pages 190-
194None 193 LM
3. Textbook pages Cookery Technical Vocational

Cookery Technical Cookery Technical Cookery Technical Vocational
Cookery Technical Vocational Livelihood Track: Home Vocational Livelihood Vocational Livelihood Livelihood Track: Home
Livelihood Track: Home Economics Strand Pages 132-
Economics Strand Pages Track: Home Economics Track: Home Economics
Economics Strand Pages 16- 136
127 Strand Pages 126-127 Strand Pages 128
B. Other Learning Resource Teacher's made Charts, power point presentation and Teacher's made Charts, Teacher's made Charts, power Teacher's made Charts, power Teacher's made Charts, power
portfolio of related materials power point presentation point presentation and point presentation and point presentation and
and portfolio of related portfolio of related materials portfolio of related materials portfolio of related materials
materials
A. Reviewing previous lesson or Classification of different dessert Jumbled Words Wika rambulan Wika rambulan Reach me on top
B. Establishing a purpose for the Is there any accompaniment to be used Why is it important to prepare a puzzle puzzle Social Recitation
lesson clean and safe dessert ?
C. Presenting examples/Instances Picture parade Video presentation Video presentation/ picture Video presentation/ picture Realia
of the new lesson parade parade
D. Discussing new concepts and Realia of different accompaniment for dessert Discuss the hygienic procedure in Power point presentation Power point presentation Socialized Discussion
practicing new skills # 1 preparing dessert discussion discussion
E. Discussing new concepts and Video presentation of dessert with Follow the hygienic procedure in Video presentation Video presentation Short Skit
practicing new skills # 2 accompaniment preparing dessert
F. Developing mastery Preparation o dessert with accompaniment Return- Demonstration Discuss guidelines in storing Discuss guidelines in storing Short Quiz
(leads to Formative Assessment dessert dessert
G. Finding practical application of Preparation of dessert at home using the Role playing Discuss sanitary practices when Discuss sanitary practices when Performance
concepts and skills in daily living available resources storing dessrt storing dessrt
H. Making generalizations and The students found out that we can use Prepare dessert that is clean and 4 pics 1 word
abstractions about the lesson accompaniment for dessert safe for consumption to avoid Open ended statement Open ended statement
contamination/poisoning
I. Evaluating learning Rubrics Short quiz/ Short quiz Short quiz Rubrics
J. Additional activities for Visit nearby dessert cafes and list down the Observe nearby dessert café on Picture parade leading to next Visit a commercial establishment
application or remediation different accompaniment that they used ` hygienic procedure in preparing Picture parade leading to next leaason and observe
dessert leaason
V. REMARKS
95/106 n/a 104/106
additional activities for remediation 11 n/a 2
No. of learners who have caught Yes n/a Yes n/a Yes
up with the lesson
require remediation
Presenting sample activity None Presenting sample activity None Presenting sample activity
help me solve?
materials did I use/discover which I Power point presentation None Power point presentation None Power point presentation
DAILY LESSON
LOG
Teaching Dates and Time MARCH 5-9, 2018 Quarter FOURTH
C. Learning
Completion of Completion of Completion of Completion of
Completion of projects
projects projects projects projects
A. References
pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16

194None 193 LM

materials
Question and answer Question and answer Short quiz Question and answer Short quiz
lesson
Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders
C. Presenting examples/Instances Presentation of projects to Presentation of projects Presentation of projects Presentation of projects Presentation of projects
of the new lesson complete to complete to complete to complete to complete
D. Discussing new concepts and Preparing new project plans Preparing new project Preparing new project Preparing new project Preparing new project
practicing new skills # 1 plans plans plans plans
E. Discussing new concepts and Laboratory work Laboratory work Laboratory work Laboratory work Laboratory work
F. Developing mastery Evaluating students project Evaluating students Evaluating students Evaluating students Evaluating students
Sharing Experiences Sharing Experiences Sharing Experiences Sharing Experiences Sharing Experiences
H. Making generalizations and Open ended sentence Open ended sentence Open ended sentence Open ended sentence Open ended sentence
V. REMARKS
n/a n/a n/a n/a n/a
up with the lesson
require remediation
help me solve?
DAILY LESSON
LOG
Teaching Dates and Time MARCH 12-16, 2018 Quarter FOURTH
C. Learning
Completion of Completion of Completion of Completion of
Completion of projects
projects projects projects projects
A. References
pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16 pp. 15-16

194None 193 LM

materials
Question and answer Question and answer Question and answer Question and answer Question and answer
lesson
Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders Teacher’s reminders
C. Presenting examples/Instances Presentation of projects to Presentation of projects Presentation of projects Presentation of projects Presentation of projects
of the new lesson complete to complete to complete to complete to complete
D. Discussing new concepts and Preparing new project plans Preparing new project Preparing new project Preparing new project Preparing new project
practicing new skills # 1 plans plans plans plans
E. Discussing new concepts and Laboratory work Laboratory work Laboratory work Laboratory work Laboratory work
F. Developing mastery Evaluating students project Evaluating students Evaluating students Evaluating students Evaluating students
Sharing Experiences Sharing Experiences Sharing Experiences Sharing Experiences Sharing Experiences
H. Making generalizations and Open ended sentence Open ended sentence Open ended sentence Open ended sentence Open ended sentence
V. REMARKS
n/a n/a n/a n/a n/a
up with the lesson
require remediation
help me solve?

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GRADE 1 to 12 School JOSE ABAD SANTOS HIGH SCHOOL Grade Level GRADE 9

DAY 1 DAY2 DAY 3 DAY 4 DAY 5

DAY 6 DAY 7 DAY 8 DAY 9 DAY 10

DAY 11 DAY 12 DAY 13 DAY 14 DAY 15

DAY 16 DAY 17 DAY 18 DAY 19 DAY 20

DAY 21 DAY 22 DAY 23 DAY 24 DAY 25

G. Finding practical application of Presentation of individual Presentation of individual Presentation of individual

H. Making generalizations and Being prepared for the test

DAY 26 DAY 27 DAY 28 DAY 29 DAY 30

DAY 31 DAY 32 DAY 33 DAY 34 DAY 35

DAY 36 DAY 37 DAY 38 DAY 39 DAY 40

DAY 41 DAY 42 DAY 43 DAY 44 DAY 45

DAY 46 DAY 47 DAY 48 DAY 49 DAY 50

DAY 51 DAY 52 DAY 53 DAY 54 DAY 55

DAY 56 DAY 57 DAY 58 DAY 59 DAY 60

DAY 61 DAY 62 DAY 63 DAY 64 DAY 65

DAY 66 DAY 67 DAY 68 DAY 69 DAY 70

DAY 71 DAY 72 DAY 73 DAY 73 DAY 75

III. LEARNING RESOURCES

DAY 76 DAY 77 DAY 78 DAY 79 DAY 80

III. LEARNING RESOURCES

DAY 81 DAY 82 DAY 83 DAY 84 DAY 85

III. LEARNING RESOURCES

Teaching Dates and Time October 2-6, 2017 Quarter SECOND

DAY 86 DAY 87 DAY 88 DAY 89 DAY 90

III. LEARNING RESOURCES

DAY 91 DAY 92 DAY 93 DAY 94 DAY 95

III. LEARNING RESOURCES

DAY 96 DAY 97 DAY 98 DAY 99 DAY 100

B. Other Learning Resource

J. Additional activities for None None

A. Content Standard The learner demonstrate how to prepare sandwiches

C. Presenting examples/Instances Presentation of projects Picture presentation Picture presentation

A. Content Standard Independently prepare sandwiches

III. LEARNING RESOURCES

A. Content Standard Independently prepare sandwiches

CHRISTAMS BREAK Project planning Laboratory activity Project planning

A. Content Standard Independently prepares sandwiches

Summative test Periodic test in THE

III. LEARNING RESOURCES

I. Evaluating learning Pre test Rubrics Rubrics Rubrics Rubrics

Teaching Dates and Time FEBRUARY 5-9, 2018 Quarter FOURTH

DAY 156 DAY 157 DAY 158 DAY 159 DAY160

I. Evaluating learning Pre test Rubrics Rubrics Rubrics Rubrics

2. Learner’s Materials LM Cookery 9 pages 190- LM cookery 9 pages 193-

3. Textbook pages Cookery Technical Vocational

2. Learner’s Materials LM Cookery 9 pages 190- LM cookery 9 pages 193-

3. Textbook pages Cookery Technical Vocational

2. Learner’s Materials LM Cookery 9 pages 190- LM cookery 9 pages 193-

3. Textbook pages Cookery Technical Vocational

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