SCHOOL Supang- Datag NHS Grade Level 9

GRADE 7 TO 10
TEACHER ANNA POLITTE C. DEL BARRIO Learning Area TLE- Cookery
DAILY LESSON
LOG TEACHING NOVEMBER 25, 2019/ 9:30-
Quarter 3rd
DATE AND TIME 10:30

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding on the
knowledge, skills, and attitudes required in preparing
sandwiches.
B. Performance Standards The learners independently prepare sandwiches.
C. Learning Competencies/ Objectives LO 2. Prepare a variety of sandwiches
TLE_HECK9SW-IIIb-g-12
II. CONTENT Components of the sandwich
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
2. Learner’s Material Pages Page 132
3. Textbook Pages Pages 109-111
4. Additional Materials from Learning Resource (LR) Rondilla, A.(et.al).(2016).COOKERY: Technical-Vocational-
Portal Livelihood Track: Home Economics Strand. Adriana
Publishing Co.,Inc. Quezon City.
B. Other Learning Resource Internet, actual tools, equipment and ingredients
IV. PROCEDURES
A. Reviewing previous lesson or presenting new Students will recall the past lesson through the game
lesson. ‘4 pics 1 word’.
B. Establishing a purpose for the lesson. At the end of the lesson you should be able to:
1. Identify components of a sandwich
2. Determine functions of each components
3. Prepare basic recipe for sandwich
C. Presenting example/ instances of the new lesson. Ask learners what is their favourite sandwich? How
would they describe it?
D. Discussing new concepts and Practicing new skills Teacher to discuss the different components of
#1 sandwich
E. Discussing new concepts and Practicing new skills Group Activity
#2 Class will group into 6. Each group will prepare basic
recipe for sandwich containing the components of
sandwich.
F. Developing mastery (lead to formative assessment) Presentation of the output
Students will present their work/ product.
G. Finding practical applications of concepts and skills How do you find the activity? Do you find any
in daily living difficulties while conducting the activity?
H. Making generalizations and abstractions about the Questions to be asked;
lesson 1. What are the components of sandwich?
2. How do this components function in the sandwich?
3. How will you share your learnings in today’s lesson?
I. Evaluating Learning Performance Criteria
Students’ performance will be evaluated through the
rubrics on the LM pp.158
J. Additional activities for application or remediation List down the components of sandwich together with
its function.
V. REMARKS
A. No. of learners who earned 80% on the formative
assessment
B. No. of learners who require additional activities for
remediation
C. Did the remedial lessons work? No. of learners who
caught up with the lesson.
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked well? Why
did these work?
F. What difficulties did I encounter which my principal
or supervisor can help me solve?
G. What innovation or localized materials did I use/
discover which I wish to share with other teachers?
PERFORMANCE CRITERIA RUBRIC FOR PREPARING VARIETY OF SANDWICHES

P E R F O R M A N C E L E V E L
Dimension

No
Very
Needs Improvement Attemp Points
Excellent (4 pts.) Satisfactory Satisfactory (2 pts.)
(1 pt.) t Earne d
(3 pts.)
(0 pt.)

Uses tools and equipment Uses tools and

Uses tools and equipment Uses tools and
correctly and confidently equipment No
1. Use of tools and at all correctly equipment incorrectly
correctly and attemp
equipment times but less confidently and less confidently
confidently most t
sometimes most of the time
of the times

Manifests less
Manifests very clear
understanding of the step- No
understanding of the step-
Manifests by-step procedure seeking attemp
by-step Manifests clear
understanding of the clarification most of the t
procedure understandin g
step-by-step procedure time
of the step- by-
2. Application but sometimes seeks
step procedure
of procedures clarification

Works
Works independently with independentl y Works independently with Works independently but No
ease and confidence at all with ease and ease and confidence with assistance from attemp
times confidence most sometimes others most of the time t
of the time

Observes safety Most of the time not No

3. Safety work Observes safety precautions Observes safety
precautions most observing safety attemp
habits at all times precautions sometimes t
of the time precautions

Task is completed following Task is

Task is started but not
the completed Task is nearly completed No
4.Completenes s of completed following the
procedures in the following the following the procedures attemp
Task activity procedures in the project t
procedures in in the project plan
improvement/innovatio ns plan
the project plan

Work completed Work completed Work completed

5. Time Work completed ahead of No
within allotted ___(mins./hours/day s) ___(mins./hours/day s)
management time attemp t
time beyond beyond

TOTAL POINTS