Emilia Perez Ligon High

School Grade Level 7

School
Commercial
GRADE 1 to 12 Teacher Renz Eliseo M. Hernandez Learning Area
DAILY Cooking
LESSON LOG Teaching Dates and
TECHNOLOG January 22, 2020/ 8:30-9:30 Quarter 4th
Y AND
Time
LIVELIHOOD
EDUCATION
Department
Checked by:
Nestor A. Guimbaolibot
Officer-In-Charge/ Head Teacher VI
FIRST DAY
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
I. OBJECTIVES 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 inlearning the
lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate understanding of kitchen tools and equipment
B. Performance Standards The learners shall be able to identify kitchen tools and equipment based on their uses.

The learners….

C.Objectives / Utilize kitchen tools and equipment

Learning Competencies
TLE-HECK7/8UT-oa-1
K –Identify different Kitchen equipment with its function.
S- Re-arrange pictures of kitchen equipment according to function.
A- Accept the idea that this equipment lessen the kitchen workload.
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.
II. CONTENT / TOPIC
“Cooking utensils that every kitchen need”
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in
III. LEARNING REFERENCES / RESOURCES learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on
learning promotes concept development.
A. References 10-11 K-12 Learning Module in TLE Commercial Cooking/Exploratory Course in Grade 7 & 8
B. Other Learning Resources Pictures from the internet
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
IV. PROCEDURES 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. Review What are the different kitchen utensils can be found in your kitchen?
Flashing pictures of kitchen utensils.
Let the students decide on the functions of each kitchen utensils.
B. Topic presentation / Discussion
Discussion
Conclusion
C. Practical application / Mastery development Match the pictures with its function.

Definition of terms
D. Generalization / Abstraction
Strengthening of knowledge
Discussion
E. Evaluation / Assessment Give at least 5 kitchen utensils with their uses.
F. Homework / Agreement List down more kitchen utensils/equipment function that were not discussed.
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works?
VI. REFLECTION 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 scored below 80%. / for

remediation

C. What innovation or localized materials did I

use/discover