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- Words: 19,701
- Pages: 147
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
March 25-28, 2019, 8:30:9:30
MONDAY
TUESDAY
WEDNESDAY
GRADE 9 TLE- COOKERY IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… The learners… 1.Follow given instructions 2.Test student’s knowledge and understanding based on the lessons discussed 3. Show honesty and independence in the activity 4. Participate actively in the given activities
II. CONTENT III. LEARNING RESOURCES
The learners… The learners… 1. Follow the given instructions 2. Participate actively in the given activities 3. Value the importance of cleaning
Oral Recitation
Clean and Green
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Let the students prepare for activity
Let the students prepare for activity
Let the students prepare for the test
Discuss the objectives Presenting the rubric
papers
Each student will answer the given questions
Presenting the rubric Each student will perform the given activities
Each student will perform the given activities
FRIDAY
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Practical application
V. REMARKS VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
Learning Area
FEB. 7, 2019, 1;00-2:00
Quarter
GRADE 7 TLE- Agriculture IV
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learner demonstrates understanding in the preparation of land for planting The learner independently prepares the land and applies correct methods of planting crops The learners… a. give meaning/description of unfamiliar words used in this lesson b. arrange the picture showing the steps in land preparation correctly c. discuss the steps in land preparation d. value the importance of following the correct steps in land preparation
II. Subject Matter Topic References Materials Concept
Steps in Preparing the Land Learning Module for grade 7,Technology and livelihood Education, Agriculture and Fishery Arts – Horticulture and Crop Production, pp. 18-22 Pictures, laptop, projector Soil has to be tilled well to ensure crop productivity
IV. PROCEDURES A. Review
Ask the students to give the factors in the selection of site
B.Motivation
Let the students do the Agri-Puzzel (activity 1) by group 1. Present the objective of the lesson ( The students will read the objectives flashed in the power point) 2. Let the students do the activity 2, Arrange the picture 3. Presentation of output 4. Discuss the steps in land preparation using powerpoint
C. Development of the lesson D. Generalization
IV. EVALUATION
Is it important to follow the steps in preparing the land before planting? Why?
See attached copy
V. AGREEMENT/ASSIGNMENT
Bring your working clothes and let us apply these steps tomorrow. I’ll assign an area for you to plant vegetable by group
VI. REMARKS VII. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
MARCH 11-14, 2019, 8:30-9:30
MONDAY
TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
The learners demonstrate an understanding an understanding on how to prepare dessert The learners independently prepare dessert The learners… The learners… The learners…
1.Identify/prepare tools and equipment needed in storing dessert 2. Keep desserts in appropriate conditions to maintain their quality and taste 3. Participate actively in the given activity Storing Desserts Safety and Hygienic Practices in Storing Desserts Practicum
Practicum
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material P ages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.220-224
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson
Let the students explain the importance of proper packaging
B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and
Let the students explain the importance Of proper storing of desserts
Discuss the learning competencies
Discuss the learning competencies
Video presentation
Picture presentation
Discuss the different guidelines in
Discuss the different tools and
Giving instructions
Discuss the learning competencies Presenting the rubric Activity proper
Giving instruction Discuss the learning competencies Presenting the rubric Activity proper
FRIDAY
practicing new skill #1
E. Discussing new concepts and practicing new skill #2
Storing desserts Let the students explain the Importance of following the guidelines in storing storing desserts
equipment in storing desserts Let the students classify the tools/equipment in storing desserts
Discuss the different materials used in storing desserts Let the students classify the different materials in storing desserts
F. Developing Mastery Answer the questions given G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Discuss/demonstrate the sanitary Practices in storing desserts Let the students explain the Of following the sanitary practices In storing desserts Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
MARCH 11-14, 2019, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners demonstrate an understanding preparing and cooking meat dishes The learners independently prepare and cook meat dishes The learners… The learners… The learners… 1.Identify/prepare tools and equipment needed in preparing/meat dishes 2. Preserve meat according to the given recipe 3. Participate actively in the given activity MEAT PRESERVATION PRACTICUM PRACTICUM
The learners…
PRACTICUM
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material P ages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Let the students differentiate the method of preserving meat
Giving instructions
Discuss the learning competencies
Discuss the learning competencies
Giving instructions
Presenting the rubric
Giving instructions Discuss the learning competencies Presenting the rubric
Giving instruction Discuss the learning competencies Presenting the rubric
FRIDAY
D. Discussing new concepts and practicing new skill #1
Demonstrate the method of meat preservation
Activity proper
Activity proper
Activity proper
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Practical application
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
JAN.14-17 , 2019, 8:30-9:30
MONDAY
TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrate an understanding an understanding on how to prepare desert The learners independently prepare desert The learners… The learners… The learners…
The learners…
1. Identify tools and equipment needed in preparing deserts 2. Identify the importance of desert in a meal
PREPARE DESSERTS * Tools, equipment and utensils needed in preparing dessert * Importance of deserts
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material P ages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.187-194
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different techniques in storing sandwiches? Discuss the learning competencies Brainstorming Answer the pre-test
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Ask the learners to give Ask the students to differentiate Example of dessert tools and utensils Discuss the learning competencies Video presentation Discuss the different tools needed In preparing dessert
Video presentation
Answer the given questions
Picture presentation
Discuss the different equipment Needed in preparing dessert
Discuss the different utensils needed in Preparing dessert Answer the given questions
Ask the students to differentiate blender and mixer
Reasons for eating desserts and sweets Answer activity 1, pp. 194-195
Answer the given questions
FRIDAY
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Written test
Written test
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
MARCH 4-7, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
The learners demonstrate understanding in preparing and cooking meat The learners independently prepare and cook meat dishes The learners… The learners… The learners…
1. utilize quality trimmings and leftovers in storing meat 2. store fresh cryovac-packed meat according to health regulations 3. use required containers and store meat in proper temperature to maintain quality and freshness Methods of Preserving Meat
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Laptop, manila paper. projector pp.375-380
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2
Let the students describe the basic elements of plating
Let the students differentiate The methods of preserving meat
Discuss the learning competencies
Discuss the learning competencies
Video presentation
Picture presentation
Discuss the methods of preserving Meat
Discuss the ways of evaluating the quality of preserved meat products Discuss the food storage chart
Let the students explain the importance of preserving meat
Let the students explain the Let the students explains the importance of importance of evaluating proper hygiene practices The quality of preserved in storing meat products products Discuss the learning Discuss the learning competencies competencies Video presentation Discuss the hygiene practices in storing meat products
Brainstorming Discuss the techniiques in storing meat
Let the students demonstrates the Let the students explain the Hygiene practices in storing importance of following the
FRIDAY
Meat products F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
proper techniques in Storing meat
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 5-8, 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups The learners prepares a variety of stocks, sauces and soups used in different cultures The learners… The learners… The learners…
FRIDAY
1. Use ingredients and flavouring according to enterprise standards 2. Produce variety of stocks according to enterprise standards
PREPARE STOCKS, SAUCES AND SOUPS * Principles of Preparing Stocks * Classifications of Stocks * Ingredients in Preparing Stocks
II. CONTENT
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.238-250
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Let the students give the importance Let the students differentiate the Preparing materials in making stocks. Classification of stocks
Discuss the learning competencies Answer the Pre-test pp.238-241
Presenting the rubrics Picture presentation
Discuss the overview of the lesson Discuss the different classification Of stocks Answer the given questions
Giving instructions
Picture presentation Discuss the different guidelines for preparing stocks Discuss the different kinds of of spices and seasoning.
Answer the given questions
Perform activity 1, pp.248-249
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
Practical application
Update incomplete activity
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 12-15 , 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups The learners prepares a variety of stocks, sauces and soups used in different cultures The learners… The learners… The learners…
e. Select and assemble correct ingredients in preparing soups, including stocks and garnishes f. Prepare a variety of soup recipes according to enterprise standards g. Present and evaluate soup recipes in accordance with the criteria
FRIDAY
PREPARE STOCKS, SAUCES AND SOUPS Classification of Soup Ingredients in Preparing Soups Techniques in Presenting and Evaluating Soups Garnishes for the Presentation of Soups
II. CONTENT
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.255-261
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop Let the students give the different kinds of spices and seasoning
Let the students differentiate the clear And the thick soup
Let the students give the example Giving instruction of thickening agent
Discuss the learning competencies Picture presentation Discuss the different examples of Clear soup Discuss the different example of thick soup Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Presenting the rubrics Picture presentation
Picture presentation Discuss the basic principles of preparing soup
Perform enchancement activity,pp 260-261
Discuss the other types of soup Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
Noted:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 12-15, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on how to prepare sandwiches The learners independently prepare sandwiches The learners… The learners… The learners…
1. Identify sandwich component 2. Identify bread suited for sandwich making
II. CONTENT
PREPARE A VARIETY OF SANDWICHES
FRIDAY
Components of the sandwich Types of bread suited for sandwiches
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.149-154
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Manila Paper, Pentel Pen,laptop Let the students give the ingredients used for sandwiches
Let the students differentiate the Basic components of a sandwich
Discuss the learning competencies Brainstorming
Presenting trhe rubrics
Presenting the rubrics
Perform activity 1, pp.149
Perform activity 2, pp. 153-154
Picture presentation
Discuss the basic components of A sandwich Discuss the different examples of Cold sandwiches Answer the given questions
Discuss the different examples of Of hot sandwiches . Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
Practical application
written test
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 19-22 , 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… h. i. j. k.
II. CONTENT
The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups The learners prepares a variety of stocks, sauces and soups used in different cultures The learners… The learners… The learners…
Classify various types of sauces Prepare a variety of hot and cold sauces based on the required menu item Identify the types of thickening agents and convenience products used in preparing sauces Use the thickening agents and convenience products appropriately
PREPARE STOCKS, SAUCES AND SOUPS Classification of sauces Ingredients in preparing sauces Methods of preparing sauces Types of thickening agents
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages
pp.
FRIDAY
2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.271-278
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop Let the students give the different the principles of preparing soup
Let the students differentiate the Hot and cold sauces
Let the students differentiate clarified butter and margarine
Discuss the learning competencies Picture presentation
Presenting the rubrics Picture presentation
Discuss the different sauces for meat, Vegetables and meat Discuss the importance of variation Discuss the examples of thickening of sauces agents Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Giving instruction
Picture presentation Discuss the methods of preparing sauces Discuss the basic finishing techniques in sauce making
Answer the given questions
Perform activity 1, pp 277-278
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 19-24, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on how to prepare sandwiches The learners independently prepare sandwiches The learners… The learners… The learners…
3. Identify sandwich component 4. Identify bread suited for sandwich making
II. CONTENT
PREPARE A VARIETY OF SANDWICHES Suitable filling and spreads for each type of sandwich Types of bread suited for sandwiches
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
pp. pp.149-154
Manila Paper, Pentel Pen,laptop
PRACTICUM
FRIDAY
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Let the students differentiate hot and Let the students differentiate flat and Let the students differentiate cold sandwiches Quick breads dry and moist fillings
Giving instructions
Discuss the learning competencies
Presenting the rubrics
Picture presentation
Picture presentation
Brainstorming Discuss the most popular sandwich fillings combination
Discuss the different types of bread
Perform the given activity
Discuss fillings for sandwiches
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 26-29 , 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on concepts and principles in storing and reheating stocks, sauces, and soups The learners independently demonstrates competencies in storing and reheating stocks, sauces, and soups The learners… The learners… The learners…
1. Maintain optimum quality and freshness of stocks, sauces, and soups 2. Reconstitute stocks, sauces, and soups
II. CONTENT
Store and reconstitute stocks, sauces and soups Methods of controlling and reheating stocks, sauces, and soups
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.284-286
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Manila Paper, Pentel Pen,laptop Let the students differentiate the techniques in making sauces
Let the students give the different Equipment in storing soup and sauces
Discuss the learning competencies Picture presentation
Brainstorming
Giving instructions
Giving instructions
Presenting the rubric
Presenting the rubrics
Activity proper
Activity proper
FRIDAY
D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Discuss the different techniques of Storing stocks, sauces and soups
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Discuss the ways to reconstitute stocks Demonstrate the ways to reconstitute stocks Answer the given questions
Ask learners to give /summarize the lesson. Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 5-8, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on how to prepare sandwiches The learners independently prepare sandwiches The learners… The learners… The learners…
5. Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks 6. 2. Identify ingredients according to the given recipe
II. CONTENT
PREPARE SANDWICHES Tools, equipment, and utensils needed in preparing sandwiches Variety of ingredients in preparing sandwiches
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages
pp. pp.137-149
FRIDAY
4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Let the students give the importance Let the students differentiate Of eating sandwich butter knife to chef’s knife
Discuss the learning competencies Answer the Pre-test pp. 138-139
Presenting the rubrics Picture presentation
Picture presentation Discuss the ingredients used for sandwiches
Discuss the overview of the lesson
Perform activity 1, pp. 149
Discuss the different tools In preparing sandwiches. Answer the given questions
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
SEPT. 17-20, 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
1. Handle seafood hygienically 2.Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
PREPARE AND COOK SEAFOOD DISHES LO2 HANDLE FISH AND SEAFOOD * Methods of Thawing frozen ingredients
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES
pp. pp.194-205
Manila Paper, Pentel Pen,laptop
FRIDAY
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the factors of food presentation?
Ask the students to enumerate the Different classifications of seafood
Discuss the learning competencies
Discuss the learning competencies Picture presentation
What are the market forms of fish?
Picture presentation
Picture presentation
Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Structure of fish fresh fish and shellfish Discuss the characteristics and market Discuss the different parts of a fish Market forms of fish and shellfish Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
Discuss the different ways of storing fresh and frozen fish Discuss the ways of storing shellfish
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test Perform enhancement activity pp.205
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
OCT. 29-31, 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… 1 2 3
II. CONTENT
Clean, cut and cook fish Prepare ingredients according to a given recipe Demonstrate various methods of cooking fish.
PREPARE AND COOK SEAFOOD DISHES LO 3 Cook Fish and Shellfish PRACTICUM
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.206-213
B. Other Learning Resources IV. PROCEDURES A. Preparation B. Establishing a purpose for the
Manila Paper, Pentel Pen,laptop -Let the students recall the different steps of preparing and cooking fish Discuss the learning competencies/presenting the rubrics
FRIDAY
lesson C. Motivation D. Activity proper
Let the students prepare the materials needed for the activity Let the students perform the given activities
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson Ask learners to give /summarize the lesson. I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
OCT. 10-13, 2018, 10:00-11:00
MONDAY
Grade Level
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… 1 2 3
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
Clean, cut and filet seafood Prepare ingredients according to a given recipe Demonstrate various methods of cooking fish and shellfish
PREPARE AND COOK SEAFOOD DISHES LO 3 Cook Fish and Shellfish
II. CONTENT A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.206-213
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Manila Paper, Pentel Pen,laptop Ask the students to give the different ways of storing fresh fish
What are the different techniques in Cooking fish and shellfish?
Brainstorming
Brainstorming
Discuss the learning competencies Picture presentation
Picture presentation
Picture presentation
Picture presentation
FRIDAY
D. Discussing new concepts and practicing new skill #1
Discuss the cooking techniques for Fish and shellfish
Discuss/demonstrate the steps in deboning fish
Answer the given questions
Answer the given questions
Discuss /demonstrate the different ways of scaling whole fish
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Discuss/demonstrate the steps in filleting fish
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
SEPT. 24-27, 2018, 10:00-11:00
Grade Level Learning Area Quarter
GRADE 10 TLE- Cookery II
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… 4 5 6
II. CONTENT
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
Identify types, varieties, market forms nutritive value and composition of fish and seafood Handle seafood hygienically Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
PREPARE AND COOK SEAFOOD DISHES LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD *Types of Seafood * Methods of Thawing frozen ingredients * Varieties of Fish * Market Forms of Fish Products
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.194-205
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations &
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Ask the students to enumerate the Different classifications of seafood
Discuss the learning competencies
Discuss the learning competencies Picture presentation
What are the market forms of fish?
Picture presentation
Picture presentation
Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Structure of fish fresh fish and shellfish Discuss the characteristics and market Discuss the different parts of a fish Market forms of fish and shellfish Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson.
Answer the given questions
Discuss the different ways of storing fresh and frozen fish Discuss the ways of storing shellfish Answer the given questions
FRIDAY
abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Written test
Written test Perform enhancement activity pp.205
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES
Noted:
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
SEPT. 17-20, 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
FRIDAY
A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
1. Identify types, varieties, market forms nutritive value and composition of fish and seafood 2. Handle seafood hygienically 3. Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
PREPARE AND COOK SEAFOOD DISHES LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD *Types of Seafood * Methods of Thawing frozen ingredients * Varieties of Fish * Market Forms of Fish Products
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.194-205
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Ask the students to enumerate the Different classifications of seafood
Discuss the learning competencies
Discuss the learning competencies Picture presentation
What are the market forms of fish?
Picture presentation
Picture presentation
Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Structure of fish fresh fish and shellfish Discuss the characteristics and market Discuss the different parts of a fish Market forms of fish and shellfish Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or
Answer the given questions
Answer the given questions
Discuss the different ways of storing fresh and frozen fish Discuss the ways of storing shellfish Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test Perform enhancement activity
Remediation
pp.205
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
OCT. 10-13, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads
FRIDAY
B. Performance Standards C. Learning Competencies/Objectives
The learners independently prepare salad and dressing The learners… The learners…
The learners… The learners… 1. Present salads and dressing attractively 2. Observe sanitary practices in presenting salad and dressing 3. Identify the accompaniments of salad and dressings
II. CONTENT
LO 3 PRESENT A VARIETY OF SALADS AND DRESSINGS Factors to consider in plating and presenting salads Accompaniments of salads
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.119-123
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop Brainstorming
Picture presentation
VI. REFLECTION
Picture presentation
Discuss the essential factors of salad presentation
Picture presentation Discuss the different guidelines in plating
Picture presentation Discuss the different creative presentation techniques
Discuss/demonstrate the different Plating styles Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
V. REMARKS
Brainstorming
Discuss the learning competencies
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Let the students give the Essential factors in salad presentation
Answer the given questions
Ask learners to give /summarize the lesson.
Update incomplete activity
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
AUG. 20-23, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the different classification of vegetables 3. Identify the ingredients according to standard recipe
PREPARE VEGETABLES DISHES DISHES LO1 Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 62-66 pp.144-153
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop
Brainstorming
What are the different tools needed What are the different factors in Preparing vegetables? To consider in choosing good Vegetables?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different classification of vegetables
Discuss the flavour components Of vegetables Discuss the different tools needed Preparing vegetables
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the different classification Of vegetables?
Answer the given questions
Answer the given questions
Discuss the factors to consider in choosing good quality vegetables
Discuss the nutritional value of vegetables
FRIDAY
Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Short quiz
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
SEPT. 10-13, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners…
1. Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition 2. Present vegetable recipes with appropriate sauces and accompaniments 3. Perform the given activity
II. CONTENT
PREPARE VEGETABLES DISHES DISHES LO2 Prepare vegetable dishes PRACTICUM
PREPARE VEGETABLE DISHES LO 3 Present Vegetable Dishes Factors in Plating Vegetable Dishes
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 66-67 pp.185-189
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and
Manila Paper, Pentel Pen,laptop Giving instructions Motivation
Giving instructions Motivation
What are the methods of cooking Ask the students to give the factors vegetables? Of food presentation Discuss the learning competencies Picture presentation
Activity Proper
Activity Proper
Discuss the essential factors of food presentation Discuss the plating styles with
Brainstorming Discus the creative presentation techniques
FRIDAY
practicing new skill #2
Vegetable dishes
F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Practical application
Written test Enhancement activity pp. 189
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
SEPT. 3-6, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners… The learners… 4. Identify market forms of vegetables 5. Select various kinds of vegetables according to a given menu
PREPARE VEGETABLES DISHES DISHES LO2 Prepare vegetable dishes Market Forms of Vegetables
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 66-67 pp.153-165
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
What are the different methods of preparing vegetables?
Picture presentation
Brainstorming
D. Discussing new concepts and practicing new skill #1
Discuss the effects of cooking Vegetables
Discuss the general rules of vegetable cookery
E. Discussing new concepts and practicing new skill #2
Discuss the standard quality of cooked vegetables
Discus the different qualities of frozen goods
F. Developing Mastery G. Finding practical applications of
Ask the students to give the effects Cooking vegetables
What are the different rules of vegetable cookery?
Why do we need to drained Canned vegetables before cooking?
Discuss/demonstrate the different method of cooking frozen and canned goods
Discuss the different ways of cooking vegetables
Discuss the learning competencies
Answer the given questions
Answer the given questions
Answer the given questions
Answer the given questions
FRIDAY
concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Written test
Written test Enhancement activity pp. 170
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
AUG. 20-23, 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the different classification of vegetables 3. Identify the ingredients according to standard recipe
PREPARE VEGETABLES DISHES DISHES LO1 Perform mise en place
FRIDAY
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 62-66 pp.144-153
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different classification Of vegetables?
Brainstorming Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different classification of vegetables
Discuss the flavour components Of vegetables Discuss the different tools needed Preparing vegetables
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the different tools needed What are the different factors in Preparing vegetables? To consider in choosing good Vegetables?
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Discuss the nutritional value of vegetables
Discuss the factors to consider in choosing good quality vegetables
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Short quiz
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
AUG. 20-23, 2018, 8:30-9:30 TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads The learners independently prepare salad and dressing The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing 2 Clean, sanitize, and prepare tools and equipment based on the required tasks 3. Identify the ingredients according to given recipe recipe
PREPARE SALAD AND DRESSING LO1 Perform mise en place
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages
pp.
FRIDAY
2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.101-110
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop
HOLIDAY
Brainstorming
What are the different tools needed in What are the classification of Preparing salad? Salad according to ingredient?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different tools in preparing salad
Discuss the different classification of salads according to ingredients used
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Answer activity 1, pp.108 Answer the given questions
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Short quiz Answer Activity B, pp. 109
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
OCT. 29-31, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads The learners independently prepare salad and dressing The learners… The learners… The learners…
FRIDAY
1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing 2 Clean, sanitize, and prepare tools and equipment based on the required tasks 3. Identify the ingredients according to given recipe 4. Perform the given activity
II. CONTENT
PREPARE A VARIETY OF SALAD DRESSING Making salad and dressing PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.119-123
B. Other Learning Resources IV. PROCEDURES A. Preparation B. Establishing a purpose for the lesson C. Motivation D. Activity proper
Manila Paper, Pentel Pen,laptop Let the students recall the different steps/procedure in making salad and dressing Discuss the learning competencies/presenting the rubrics Let the students prepare the materials for the activity Let the students perform the given activities
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Answer the given questions
Ask learners to give /summarize the lesson.
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
SEPT.17-20, 2018, 8:30-9:30 TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads The learners independently prepare salad and dressing The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing 2 Clean, sanitize, and prepare tools and equipment based on the required tasks 3. Identify the ingredients according to given recipe recipe
PREPARE A VARIETY OF SALAD DRESSING Factors and techniques in presenting salad dressing
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.119-123
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson
Manila Paper, Pentel Pen,laptop
Brainstorming
Let the students identify the ingredients In making salad dressing
Let the students differentiate and vinegar
FRIDAY
B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different ingredients in dressing
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Picture presentation Discuss the different types of emulsion
Perform enhancement activity pp. 124
Discuss the different types of salad dressing Answer the given questions
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Answer the given questions
Ask learners to give /summarize the lesson. Answer Fill Me in. pp.123
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
July 16-19, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking cereals and starch dishes The learners independently prepare and cook cereals and starch dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the sources and kinds of starch and cereals 3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES LO1 Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.35-40 pp.84-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop What are the different classification of starch?
What are the different composition Of starch?
What are the properties of starches?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the composition and Structure of starch Discuss the properties and reaction Of starch Answer the given questions
Discuss the significance of noodles and pasta Discuss the functional properties of starches Answer the given questions
Practicum: Perform the gelatinization
FRIDAY
Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Short quiz
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
July 10-12, 2018, 10:00-11:00
Grade Level Learning Area Quarter
GRADE 10 TLE- Cookery I
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking cereals and starch dishes The learners independently prepare and cook cereals and starch dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the sources and kinds of starch and cereals 3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES LO1 Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.35-40 pp.84-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the techniques in presenting egg dishes?
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
What are the different classification Of starch?
Describe the composition of starch
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different tools ad equipment In preparing and cooking starch and Discuss the different sources of starch starch
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the tools needed in Preparing cereals?
Discuss the composition and structure of starch
Discuss the classification of starch Answer the given questions
Discuss the functional properties of starches
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Short quiz
Discuss the properties and reaction of starch
Short quiz
FRIDAY
J. Additional activities for application or Remediation
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES
Noted:
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
Aug. 13-14, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery I
THURSDAY
FRIDAY
A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… 1. 2. 3. 4.
The learners…
The learners…
Follow given instructions Test student’s knowledge and understanding based on the lessons discussed Participate actively in the activity Show honesty and independence in the activity
II. CONTENT
Oral Recitation
Oral Recitation
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
The learners…
J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES A. Content Standards B. Performance Standards
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
Aug. 13-14, 2018 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
FRIDAY
C. Learning Competencies/Objectives
The learners… 1. 2. 3. 4.
The learners…
The learners…
Follow given instructions Test student’s knowledge and understanding based on the lessons discussed Participate actively in the activity Show honesty and independence in the activity
II. CONTENT
Oral Recitation
Oral Recitation
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
The learners…
V. REMARKS VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
Aug. 13-14, 2018 1:00-2:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 7 TLE- Agriculture I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners…
The learners…
The learners…
FRIDAY
1. 2. 3. 4.
Follow given instructions Test student’s knowledge and understanding based on the lessons discussed Participate actively in the activity Show honesty and independence in the activity
II. CONTENT
Oral Recitation
Oral Recitation
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
V. REMARKS
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
July 2-5, 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learnes de monstrate an understanding the knowledge, skills, and attitudes required in preparing egg dishes The learners independently prepares egg dishes The learners… The learners… The learners… The learners… 1. Select suitable plates according to standards 2. Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
Present egg dishes
FRIDAY
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.35-40 pp.84-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different types of fried eggs?
What are the techniques in Presenting egg dishes?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss simple ways to present food
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the different ways to Present food?
Discuss the causes of outbreaks of food borne illnesses
Practicum: Perform atleast two techniques in presenting egg dishes
Discuss the techniques in presenting Discuss the safety measures to Egg dishes the different hazards in our workplace Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Short quiz
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
July 16-19 , 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers The learners independently prepare appetizers The learners… The learners… The learners… The learners… 1. Identify the fundamental of platting 2. Identify the accompaniments of appetizers 3. Present appetizers attractively 4. Observe sanitary practices in presenting appetizers PREPARE APPETIZERS (PA) LO 3 Present a range of appetizers
FRIDAY
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.3-4 pp.91-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2
Manila Paper, Pentel Pen,laptop Differentiatr hot and cold appetizer
What are the fundamentals of platting?
What are the different steps in
Discuss the learning competencies Picture presentation Discuss the fundamentals of platting
Discuss the steps in designing platter
Practicum: Pose and Dispose, pp. 93
Discuss the different tools needed in storing appetizer
Discuss the principles of platter presentation
Discuss the sanitary practices when Storing appetizer
F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Answer the given questions
Practical application
Ask learners to give /summarize the lesson. Reasearch and Piled Up, pp.8990
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY
School Teacher
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
Grade Level Learning Area
GRADE 9 TLE- Cookery
LESSON
Teaching Dates and Time
Quarter
July 9-12, 2018, 8:30-9:30
I
LOG MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers The learners independently prepare appetizers The learners… The learners… The learners… The learners… 1.Differentiate between a hot and cold appetizers 2. Prepare a variety of appetizers 3. Evaluate the finished product 4. Rate the finished product using rubric 5. Follow safety procedures PREPARE APPETIZERS (PA) LO 2 Prepare a range of appetizers
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.3-4 pp.84-90
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
What are the different kinds of cocktais?
D. Discussing new concepts and practicing new skill #1
Discuss the hot and cold appetizers
Discuss the learning competencies Picture presentation
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Differentiate hot and cold appetizers
Answer the given questions
Picture presentation Practicum: Perform steps in preparing Canapes using a toasted bread Discuss the procedures in preparing d oeuvre cocktails and relishes Hors ‘oeuvres Answer the given questions
Re demontration
Practicum: Perform steps in preparing Canapes using a toasted bread
FRIDAY
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Practical application Reasearch and Piled Up, pp.8990
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
DAILY
School
SAN MARCELINO NATIONAL HIGH SCHOOL
Noted:
TERESITA S. MALANA School Principal I
Grade Level
GRADE 9
Teacher
LESSON LOG
Teaching Dates and Time
Learning Area
BELLY M. REYES
Quarter
July 2-5, 2018, 8:30-9:30
MONDAY
TUESDAY
WEDNESDAY
TLE- Cookery I THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers The learners independently prepare appetizers The learners… The learners… The learners… The learners… 1. Identify the tool and equipment needed in hte preparation of appetizers 2. Clean, sanitize and prepare tools, utensils and equipment based on the required tasks 3. Classify appetizers according to ingredients 4. Identify materials according to given recipe 5. Perform/demonstrate the different steps in making canapé PREPARE APPETIZERS (PA) Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.3-4 pp.79-82
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different parts of canapé? Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different kinds of cocktails
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living
What are the different kinds of Cocktails?
Answer the given questions
Practicum: Perform the different steps in making canape Discuss the miscellaneous Hors ‘oeuvres Answer the given questions
Re demontration
Practicum: Perform the different steps in making canape
FRIDAY
H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
June. 18-21 , 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learnes demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… The learners… The learners… 1. Identify an egg’s components and its nutritive value 2. Identify and prepare ingredients according to standard recipes
FRIDAY
PREPARE EGG DISHES: Physical Structure and Composition of Eggs Nutritional value and components of eggs
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.24-26 pp.58-63
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Manila Paper, Pentel Pen What are the different parts of the egg?
Describe the physical structure of egg
Discuss the learning competencies Brainstorming
Picture presentation
Discuss the composition of an egg Discuss the nutritive value of egg
Answer the enhancement activity
Answer the enhancement activity
Discuss the egg quality
Answer the given questions
Ask learners to give /summarize the lesson. Quiz
Short quiz
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
Noted:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level
GRADE 7
Learning Area
BELLY M. REYES
Quarter
Feb. 5-8, 2018, 2:00-3:00 TUESDAY
TLE-Commercial Cooking
WEDNESDAY
IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from
The learners demonstrate an understanding the use and maintenance of equipment in commercial cooking. The learners independently use and maintain tools, equipment, and materials in commercial cooking according to standard operating procedures. The learners… The learners… The learners… The learners… The learners… 1. select and use chemicals for cleaning and/or sanitizing equipment and utensils 2. sanitize equipment and utensils according to maufacturer’s instructions 3. store cleaning equipment safely in the designated position and area. MAINTAIN KITCHEN TOOLS, EQUIPMENT AND WORKING AREA
K to 12 Basic Education Curriculum, Home Economics-Commercial cooking, pp. 5 Learning Module in Commercial cooking Grade 7 and 8 Lesson 1, pp. 23-43
Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or PRE TEST presenting the new lesson B. Establishing a purpose for the Discussing the learning competencies lesson C. Presenting examples/instances of Show some example of cleaning tool the new lesson D. Discussing new concepts and Discuss the different categories of practicing new skill #1 Cleaning agents. E. Discussing new concepts and practicing new skill #2 F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Manila paper, pentel pen Ask students to state knowledge learned from the lesson/review past lesson
POST TEST
Observe cleanliness and sanitation
Discuss the different example of cleaning supplies and materials Brainstorming
Types of appropriate cleaning tools and equipment based on their uses Question and answer Question and answer
Ask learners to give /summarize the lesson. Short quiz
quiz
Graded recitation
Answer the given questions
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
FEBRUARY 26-28-March 1, 2018, 1:00-2:00 TUESDAY
Grade Level
WEDNESDAY
Quarter
GRADE 7 TLE-C0mmercial Cooking IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking. The learners independently measures and calculates ingredients used in commercial cooking The learners… The learners… The learners… The learners… The learners… 1. Compute cost of production according to standard procedure 2. Validate computed cost of production according to enterprise production requirements 3. Measure ingredients according to recipe requirement PERFORM MENSURATION AND CALCULATIONS
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6 Learning Module in Cookery Grade 7 and 8 pp. 74-81
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson
Manila paper, pentel pen What are the tools needed in Measuring liquid ingredients
Answer the pretest,pp.76
B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Discuss the learning competencies Brainstorming Preparation of list of materials Activity:Make a list of materias needed to produce a food product Activity:Demonstrate the proper way of measuring liquid ingredients
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Answer tthe questions given
Question and answer
Ask learners to give /summarize the lesson. Short quiz Practical application
Compute the cost of production
Quiz
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
March 5-8, 2018, 1:00-2:00
MONDAY
Grade Level
TUESDAY
WEDNESDAY
GRADE 7 TLE-C0mmercial Cooking IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking. The learners independently measures and calculates ingredients used in commercial cooking The learners… The learners… The learners… The learners… The learners… 1. Compute cost of production according to standard procedure 2. Validate computed cost of production according to enterprise production requirements 3. Measure ingredients according to recipe requirement PERFORM MENSURATION AND CALCULATIONS Calculate Cost of Production
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6 Learning Module in Cookery Grade 7 and 8 pp. 44-47
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of
Manila paper, pentel pen, calculator, selling cost of the item, What are the tools needed in Measuring solid ingredients Discuss the learning competencies Brainstorming
What is list of materials?
the new lesson Activity:Make a list of materias D. Discussing new concepts and practicing new skill #1 product E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
needed to produce a food Discuss the procedure in the calculation of mark up perentage Answer the questions given
Answer activity 2.1, pp.46
Ask learners to give /summarize the lesson. Quiz
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
TLE-Cookery
Quarter
November 27,28,29,30, Dec.. 1,2017 TUESDAY
GRADE 7 Periwinkle
WEDNESDAY
III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures. The learners… The learners… The learners… The learners… The learners… 1. select various types of cleaning tools, equipment, and paraphernalia. 2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. 3. understand the value of cleaning tools, paraphernalia, and equipment. TLE_HECK7/8MT-Ob-2
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson
CLEANING KITCHEN PREMISES(FLOOR AND STORAGE AREAS)
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 24-27
Laptop, TV, Powerpoint Presentation/slides Ask students to state knowledge learned from the lesson/review past lesson Observe cleanliness and orderliness
C. Presenting examples/instances of Show some slides the new lesson D. Discussing new concepts and Various types of cleaning tools, equipment and paraphernalia practicing new skill #1 use cleaning tools, equipment, and paraphernalia in E. Discussing new concepts and practicing new skill #2 accordance to standard operating procedures. F. Developing Mastery Brainstorming Question and answer Question and answer G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson Ask learners to give /summarize the lesson. I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Update unfinished activity
School
DAILY
Teacher
TERESITA M. SALVATIERRA
Teaching Dates and Time
December 4,5,6,7,8, 2017
LESSON LOG
MONDAY
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
TUESDAY
Learning Area
1:00-2:00 PM WEDNESDAY
Quarter
GRADE 7 Periwinkle TLE-Cookery III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
The learners…
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures. The learners… The learners… The learners… The learners… 1. clean and sanitize kitchen tools and equipment following manufacturer’s instructions. 2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. 3. understand the value of cleaning tools, paraphernalia, and equipment. TLE_HECK7/8MT-Ob-2 STEPS IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 17-22
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and
Laptop, TV, Powerpoint Presentation/slides Ask students to state knowledge learned from the lesson/review past lesson Observe cleanliness and orderliness Show some slides Clean and sanitize kitchen tools and equipment following
practicing new skill #1
manufacturer’s instructions. Various types of cleaning tools, equipment and paraphernalia
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery Roleplaying Group 1 G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Oral recitation J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Roleplaying Group 2
Short quiz
use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. Roleplaying Group 3 Roleplaying Group 4
Ask learners to give /summarize the lesson. quiz
Grading recitation
Practicum by group
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
FEB. 12-15, 2018, 2:00-3:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 7 TLE-Commercial Cooking IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrate understanding in storing properly tools and equipment according to its designated place. The learners independently stores tools and equipment properly according to its designated place. The learners… The learners… The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. appreciate the importance of organizing kitchen cabinets.
II. CONTENT III. LEARNING RESOURCES
STORING AND STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
K to 12 Basic Education Curriculum, Home Economics, p. 7 Learning Module in Cookery Grade 7 and 8, pp. 46-54
B. Other Learning Resources IV. PROCEDURES
Manila paper, pentel pen
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Discuss the learning competencies
D. Discussing new concepts and practicing new skill #1
Discuss the proper storage and Handling of kitchen tools and Equipment
E. Discussing new concepts and practicing new skill #2
Ask learners to state knowledge and skills learned from the lesson/review past lesson.
Answer the pretest,pp.48 Discuss the different steps for organizing kitchen cabinets Activity:Redemonstrate the proper ways of storing and handling
Activity:Redemonstrate the Proper ways of storing and handling
kitchen tools and equipment F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Of kitchen tools and equipment
Activity/Demonstration
Activity /demonstration
Ask learners to give /summarize the lesson. Oral recitation/Short quiz
Practical application
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
December 18,19,20,21, 2017
MONDAY
TUESDAY
Grade Level
1:00-2:00 PM WEDNESDAY
Quarter
GRADE 7 Periwinkle TLE-Cookery III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. appreciate the importance of organizing kitchen cabinets. TLE_HECK7/8MT-Oc-3 STORING/STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 7 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 26-29; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Laptop, TV, Powerpoint Presentation/slides Ask learners to share to the class whatever skills learned from the activity. Observe safety precautions while having an activity. Demonstrate
The learners…
The learners…
The learners…
D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2
F. Developing Mastery
Store or stack cleaned equipment and utensils safely in the designated place. Illustrate proper stacking or storing of glassware, chinaware and silverware. Activity/Demonstration Demonstrated and perform 5 proper ways of storing and stacking tools and equipment —-------------------------------- 10 Demonstrated and perform 4 proper ways of storing and stacking tools and equipment --------------------------------— 8 Demonstrated and perform 3 proper ways of storing and stacking tools and equipment --------------------------------— 6 Demonstrated and perform 2 proper ways of storing and stacking tools and equipment --------------------------------— 4 Demonstrated and perform 1 proper ways of storing and stacking tools and equipment ---------------------------------— 2 Failed to demonstrate and perform any storing and stacking procedures of tools and equipment.--------------------0
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Learners’ Christmas get together
Teachers’ get together
Vacation
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
January 1,2,3,4,5, 2018 TUESDAY
Quarter
1:00-2:00 PM WEDNESDAY
GRADE 7 Periwinkle TLE-Cookery III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners…
The learners…
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. understand the importance of organizing kitchen cabinets. TLE_HECK7/8MT-Oc-3 STORING/STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 7 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 2629; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Laptop, TV, Powerpoint Presentation/slides Ask learners to share to the class whatever skills learned from the activity. Observe safety precautions while having an activity. Demonstration Store or stack cleaned equipment and utensils safely in the designated
place. Illustrate proper stacking or storing of glassware, chinaware and silverware. Activity/Demonstration
E. Discussing new concepts and practicing new skill #2
Demonstrated and perform 5 proper ways of storing and stacking tools and equipment —-------------------------------- 10 Demonstrated and perform 4 proper ways of storing and stacking tools and equipment --------------------------------— 8 Demonstrated and perform 3 proper ways of storing and stacking tools and equipment --------------------------------— 6 Demonstrated and perform 2 proper ways of storing and stacking tools and equipment --------------------------------— 4 Demonstrated and perform 1 proper ways of storing and stacking tools and equipment ---------------------------------— 2 Failed to demonstrate and perform any storing and stacking procedures of tools and equipment.--------------------0
F. Developing Mastery
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Practicum by group
V. REMARKS VI. REFLECTION
DAILY
School Teacher
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS TERESITA M. SALVATIERRA
Grade Level Learning Area
GRADE 7 Periwinkle TLE-Cookery
LESSON
Teaching Dates and Time
January 8,9,10,11,12, 2018
Quarter
1:00-2:00 PM
III
LOG MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners…
The learners…
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. understand the importance of organizing kitchen cabinets. TLE_HECK7/8MT-Oc-3 STORING/STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 7 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 2629; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and
Laptop, TV, Powerpoint Presentation/slides Ask learners to share to the class whatever skills learned from the activity. Observe safety precautions while having an activity. Demonstration Store or stack cleaned equipment and utensils safely in the designated place. Illustrate proper stacking or storing of glassware, chinaware
practicing new skill #2
and silverware. Activity/Demonstration Demonstrated and perform 5 proper ways of storing and stacking tools and equipment —-------------------------------- 10 Demonstrated and perform 4 proper ways of storing and stacking tools and equipment --------------------------------— 8 Demonstrated and perform 3 proper ways of storing and stacking tools and equipment --------------------------------— 6 Demonstrated and perform 2 proper ways of storing and stacking tools and equipment --------------------------------— 4 Demonstrated and perform 1 proper ways of storing and stacking tools and equipment ---------------------------------— 2 Failed to demonstrate and perform any storing and stacking procedures of tools and equipment.--------------------0
F. Developing Mastery
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Practicum by group
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
FEBRUARY 19-22, 2018
Grade Level
1:00-2:00
Quarter
GRADE 7 TLE-Commercial cooking IV
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS
The learners demonstrate an understanding performing mensuration and calculation in commercial cooking. The learners independently measure and calculates ingredients used in commercial cooking The learners… The learners… The learners… 1. Convert systems of measurementaccording to recipe requirement. 2. Measure ingredients according to recipe requirement 3. describe the functions of measuring tools PERFORM MENSURATION AND CALCULATIONS
The learners…
K to 12 Basic Education Curriculum, Home Economics, Commercial cooking , p. 7 Learning Module in Commercial cooking Grade 7 and 8 pp. 32-43
Manila paper, pentel pen Ask learners share to the class whatever skills learned from the activity. Discuss the learning competencies Present one recipe.Ask the students What are the tools needed in measuring The ingredients. Give the abbreviations and equivalents of measurements Functions of measuring tools. Types of measuring tools,
Demonstrate the proper way of measuring ingrediens
Answer the questions given
Accurate measurement produced quality product Quiz
Practical application
FRIDAY
VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Quarter
August 21,22,23,24,25, 2017
I. OBJECTIVES A. Content Standards
Learning Area
TERESITA M. SALVATIERRA
TUESDAY Baking tools and equipment, their uses and classification.
Grade Level
WEDNESDAY
GRADE 7 ANTHURIUM TLE-Bread and Pastry Production II THURSDAY
FRIDAY
B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
NINOY AQUINO DAY CELEB.
Baking tools and equipment are identified based on their uses. The learners… 1. explain the uses of tools and equipment for specific baking purposes. 2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
The learners…
The learners… 1. measure knowledge learned from the lesson.
The learners… Update lecture and other activities
2. write answers legibly. 3. apply good values learned while post-test is going on.
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
Lesson 1 p. 13 Lesson 1, LO1 pp. 5-8
Lesson 1 p. 13 Lesson 1, LO1 pp. 9-12
Lesson 1 p. 13 Lesson 1, LO1 pp. 5-12
Manila Paper, Laptop, TV, Powerpoint Presentation
Manila Paper
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or
Ask students to state knowledge learned from the lesson.
POST TEST
Show some pictures
Brainstorming Ask learners to give /summarize the lesson. Short quiz
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7-12
Answer the given questions Analyze the test results Written examination
remediation
V. REMARKS VI. REFLECTION
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
August 28,29,30,31; Sept 1, 2017 TUESDAY
Grade Level
WEDNESDAY
GRADE 7 MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
Standard table of weights and measures. The learners… 1. measure knowledge already know about the lesson.
POST TEST The learners…
The learners…
The learners…
2. write answers legibly. 3. apply good values learned while post-test is going on.
II. CONTENT
PERFORM MENSURATION AND CALCULATION
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
Lesson 2 p. 14 Lesson 2 LO1, pp. 18-20
Manila Paper, Laptop, TV, powerpoint presentation
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
PRE TEST
Ask learners to give /summarize the lesson. Presentation of activity by group
DAILY LESSON LOG
School Teacher Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
TLE-Bread and Pastry Production
Quarter
September 4,5,6,7,8, 2017 TUESDAY
GRADE 7 ANTHURIUM
Learning Area
TERESITA M. SALVATIERRA
MONDAY
Grade Level
WEDNESDAY
II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards
Standard table of weights and measures. Standard table of weights and measures are identified and applied.
B. Performance Standards C. Learning Competencies/Objectives
The learners… 1. measure knowledge already know about the lesson. 2. write answers legibly. 3. apply good values learned
The learners… 1. familiarize oneself with the table of weights and measures in baking. 2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid
The learners…
The learners… 1. measure knowledge learned from the lesson. 2. write answers legibly. 3. apply good values
The learners…
while pre-test is going on.
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Lesson 2 p. 14 Lesson 2 LO1, pp. 18-22
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the PRE TEST lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & Ask learners to give /summarize the abstractions about the lesson lesson. I. Evaluating Learning J. Additional activities for application or remediation
VI. REFLECTION
learned while post-test is going on.
PERFORM MENSURATION AND CALCULATION
B. Other Learning Resources IV. PROCEDURES
V. REMARKS
ingredients accurately.
Lesson 2 LO1, pp. 19-20
Lesson 2 LO1, pp. 21-22
CAMPUS INTRAMS
Lesson 2 LO1, pp. 18-22
Manila Paper, Laptop, TV, powerpoint presentation
Presentation of activity by group
Quiz after short review
Checking of answer sheets
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
GRADE 7 ANTHURIUM
Learning Area
TERESITA M. SALVATIERRA
TLE-Bread and Pastry Production
Quarter
September 11,12,13,14,15, 2017 TUESDAY
Grade Level
WEDNESDAY
II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards
Standard table of weights and measures. Standard table of weights and measures are identified and applied.
B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners… 1. familiarize oneself with the table of weights and measures in baking. 2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid ingredients accurately.
The learners…
The learners… 1. measure knowledge learned from the lesson. 2. write answers legibly. 3. apply pleasing values learned while post-test is going on.
The learners… Update incomplete lecture or activity
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
MARCOS’ DAY CELEB.
PERFORM MENSURATION AND CALCULATION
Lesson 2 p. 14 Lesson 2 LO1, pp. 19-20
Lesson 2 LO1, pp. 21-22
Lesson 2 LO1, pp. 18-22
Manila Paper, Laptop, TV, powerpoint presentation
Presentation of activity by group
Quiz after short review
Checking of answer sheets
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
October 9, 10, 11, 12,13 , 2017
MONDAY
TUESDAY
Grade Level
WEDNESDAY
GRADE 7 ANTHURIUM TLE-Bread and Pastry Production II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
Classification of functional and non-functional tools. Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specifications. The learners… The learners… The learners… The learners… 1. measure knowledge learned in 1. determine lesson already 1. apply basic preventive 1. discuss the importance Lesson 3, LO2. know about storing tools and maintenance. of proper storage of tools equipment. and equipment. 2. read and analyze the questions 2. read carefully and write 2. follow the procedure in 2. demonstrate how to properly answers legibly. cleaning ranges properly. store tools and equipment properly. 3. practice values learned 3. apply self-discipline while pre 3. understand the value of 3. exercise safety practices. - test is going on storing tools. PERFORM BASIC PREVENTIVE MEASURE STORE TOOLS AND EQUIPMENT
LO2 pp. 44-46
LO2 pp. 47
Lessonle 3, p. 15 LO3 pp. 49
LO3 pp. 50-51
The learners…
EAST UNIT MEET
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Manila Paper, Laptop, TV, powerpoint presentation Recall past lesson
Review
Introduce the lesson
Show some video
Demonstrate
Brainstorming
Question and answer
Ask learners to share knowledge gained. Written test
Post Test
Question and answer
Pre-test
Practicum
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
TLE-Cookery
Quarter
October 16,17,18,19,20, 2017
MONDAY
GRADE 7 ANTHURIUM
TUESDAY
WEDNESDAY
II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
Classification of functional and non-functional tools. Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specifications. The learners… The learners… The learners… 1. determine lesson know about 1. review time from L1,2,3 1. measure knowledge storing tools and equipment. gained in L1,2,3 2. read carefully and write 2. give long test 2. write answers accurately answers legibly. 3. apply self-discipline while post - 3. exercise proper discipline 3. understand the value of test is going on while having a review periodical test
CONTINUATION OF EAST UNIT MEET/TRANSPORT STRIKE
STORE TOOLS AND EQUIPMENT
SECOND PERIODICAL TEST
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Lessonle 1,2, 3, pp. LO3 pp. 49
Lessonle 1,2, 3,
Test questions
Modules
- 15
Test Papers
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or
Review, Post Test
Review, Long Test
Setting of standards
The learners…
2nd PT for other subjects
presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Determine how much they have learned from the lesson 3
Post Test
Determine how much they have learned from the lessons
Periodical Examination
DAILY LESSON LOG
School
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Grade Level
Teacher
TERESITA M. SALVATIERRA
Learning Area
Teaching Dates and Time
July 24,25,26,27,28, 2017
Quarter
MONDAY
TUESDAY
WEDNESDAY
GRADE 7 MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
Baking tools and equipment, their uses and classification. Baking tools and equipment are identified based on their uses. The learners… 1. explain the uses of tools and equipment for specific baking purposes. 2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
The learners…
PRACTICUM
POST TEST
The learners… 1. observe safety precautions while activity is going on
The learners… 1. measure knowledge learned from the lesson.
2. maintain cleanliness and orderliness 3. understand the value of practicum
2. write answers legibly.
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
3. apply good values learned while post-test is going on. USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages
Lesson 1 p. 13 Lesson 1, LO1 pp. 10-11
Lesson 1, LO1 pp. 12-13
Lesson 1, LO1 p. 14
Lesson 1, LO1 pp. 5,7-12
Baking tools and equipment, their uses and classification. Baking tools and equipment are identified based on their uses. The learners… Update incomplete lecture and other activities.
4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Manila Paper, Laptop, TV
Show some pictures
Group work, Brainstorming
Demonstration
Ask learners to give /summarize the lesson. Short quiz
Re-demonstration
Checking of answer sheet
DAILY LESSON LOG
School Teacher Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
July 31; August 1,2,3,4, 2017
MONDAY
TUESDAY
Grade Level
WEDNESDAY
GRADE 7 MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
Standard table of weights and measures. Standard table of weights and measures are identified and applied. The learners… 1. measure knowledge already know about the lesson. 2. write answers legibly. 3. apply good values learned while post-test is going on.
II. CONTENT
POST TEST The learners… 1. familiarize oneself with the table of weights and measures in baking.
The learners…
2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid ingredients accurately.
The learners… 1. measure knowledge learned from the lesson. 2. write answers legibly. 3. apply good values learned while post-test is going on.
PERFORM MENSURATION AND CALCULATION
USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Lesson 2 p. 14 Lesson 2 LO1, pp. 18-22
Lesson 2 LO1, pp. 19-20
Lesson 2 LO1, pp. 21-22
Lesson 2 LO1, pp. 18-22
The learners… Update incomplete lecture and other activities.
B. Other Learning Resources
Manila Paper, Laptop, TV, powerpoint presentation
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the PRE TEST lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & Ask learners to give /summarize the abstractions about the lesson lesson. I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Presentation of activity by group
Checking of answer sheets
DAILY LESSON LOG
School Teacher Teaching Dates and Time
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
August 7,8,9,10,11, 2017
MONDAY
TUESDAY
WEDNESDAY
Conversion/substitution of weights and measure Accurate conversion/substitution of weights and measures are performed. The learners… 1. measure knowledge already know from the lesson.
The learners… 1. determine knowledge gained in Module 1,2,3.
GRADE 7-MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards
Standard table of weights and measures.
B. Performance Standards
Standard table of weights and measures are identified and applied.
C. Learning Competencies/Objectives
The learners… 1. familiarize oneself with the table of weights and measures in baking. 2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid ingredients accurately.
II. CONTENT
PERFORM MENSURATION AND CALCULATION
2. write answers legibly.
2. answer the given exercises or questions.
3. apply good values learned while post-test is going on.
3. understand the importance of recalling past lessons.
POST TEST
LONG TEST/REVIEW
The learners…
The learners… 1. measure learner’s knowledge on different lessons in TLE 7 2. analyze questions carefully and choose answers accurately. 3. give value to your time and effort while test is going on.
PT FOR OTHER SUBJECTS
PERIODICAL EXAMINATION
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or
Lesson 2 p. 14 Lesson 2 LO1, pp. 21-22
Manila Paper, Laptop, TV, powerpoint presentation
Lesson 2 LO2, pp. 23-25
Test papers
presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Discussion, brainstorming Answer Self-check 1.1
Ask learners to give /summarize the lesson. Presentation of activity by group
Checking of answer sheets
Checking of answer sheets
V. REMARKS VI. REFLECTION
DAILY
School Teacher
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS TERESITA M. SALVATIERRA
Grade Level Learning Area
GRADE 7 Anthurium TLE-Cookery
LESSON
Teaching Dates and Time
Quarter
September 25,26,27,28,29, 2017
II
LOG MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
Proper measuring of ingredients. Reading of measurements is practiced with accuracy. Practice measuring Perform the given activity The learners… The learners… The learners… The learners… 1. measure the following; oil, white sugar, baking powder and 1. measure knowledge already 1. enumerate some liquid and dry ingredients. baking soda, evaporated milk, flour and butter. know from the lesson. 2. demonstrate on how to measure 2. exercise cleanliness and orderliness while activity is going on. 2. write answers legibly. dry and liquid ingredients. 3. observe safety practices while 3. appreciate the beauty of measuring ingredients accurately. 3. apply good values learned having a demonstration. while post-test is going on.
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
PERFORM MENSURATION AND CALCULATION
Lesson 2 p. 14 Lesson 2 LO3, p. 27
Lesson 2 LO3, pp. 28-31
Lesson 2 LO3, pp. 31
Manila Paper, Laptop, TV, powerpoint presentation
Measuring tools, spatula, mixing bowl, towel and complete PPE
DSSAA MEET
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations &
Recall the past lesson.
Ask learners to give /summarize
The learners…
PRACTICUM
abstractions about the lesson I. Evaluating Learning PRETEST/Checking of papers J. Additional activities for application or remediation
the lesson. Re-demonstration
Evaluate their performance
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS TERESITA M. SALVATIERRA
July 10,11,12,13,14, 2017
Grade Level Learning Area Quarter
GRADE 7 TLE-Bread and Pastry Production I
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
Proper measuring of ingredients. Reading of measurements is practiced with accuracy. The learners… 1. measure the following; oil, white sugar, baking powder and baking soda, evaporated milk, flour and butter. 2. exercise cleanliness and orderliness while activity is going on. 3. appreciate the beauty of measuring ingredients accurately.
PRACTICUM(Group 1,2)
Perform the given activity The learners…
The learners…
The learners… 1. measure knowledge gained from the lesson. 2. write answers legibly. 3. apply good values learned while post-test/long test is going on.
PRACTICUM(Group 3,4)
PRACTICUM(Group 5,6,7)
PERFORM MENSURATION AND CALCULATION
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Lesson 2 p. 14 Lesson 2 LO3, p. 27-31
Measuring tools, spatula, mixing bowl, towel and complete PPE
Test paper
The learners… Update incomplete lecture and other activities.
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
Demonstration
POST TEST/LONG TEST/Checking of papers
Evaluate their performance
J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
July 17,18,19,20,21, 2017 TUESDAY
Grade Level
WEDNESDAY
GRADE 7 (MYRTLE) TLE-Bread and Pastry Production I THURSDAY
FRIDAY
A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
Baking tools and equipment, their uses and classification. Baking tools and equipment are identified based on their uses. The learners… 1. introduce the lesson to the learners, after which determine how much already know about tools and equipment. 2. write answers legibly. 3. apply good values learned while pre- test is going on.
II. CONTENT
The learners… 1. explain the uses of tools and equipment for specific baking purposes.
The learners…
The learners…
2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
USE TOOLS AND BAKERY EQUIPMENT
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
Lesson 1 p. 13 Lesson 1, LO1 p. 6
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7
The learners… 1. measure knowledge learned from the lesson.
2. write answers legibly. 3. apply good values learned while post-test is going on. USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
Lesson 1 p. 13 Lesson 1, LO1 pp. 8-9
Lesson 1 p. 13 Lesson 1, LO1 pp. 10-12
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7-12
TV, Laptop, Manila Paper PRE TEST
Ask students to state knowledge learned from the lesson.
POST TEST
Show some pictures
Answer the given questions Analyze the test results
Brainstorming Ask learners to give /summarize the lesson. Short quiz
Demonstration
Answer the given questions Analyze the test results
Written examination
Re-demonstration
J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Teacher
TERESITA M. SALVATIERRA
Learning Area
Teaching Dates and Time
July 24,25,26,27,28, 2017
Quarter
MONDAY
I. OBJECTIVES A. Content Standards B. Performance Standards
Grade Level
Baking tools and equipment, their uses and classification. Baking tools and equipment are
TUESDAY
WEDNESDAY
GRADE 7 (MYRTLE) TLE-Bread and Pastry Production I THURSDAY
FRIDAY
C. Learning Competencies/Objectives
identified based on their uses. The learners… 1. introduce the lesson to the learners, after which determine how much already know about tools and equipment. 2. write answers legibly. 3. apply good values learned while pre- test is going on.
II. CONTENT
The learners… 1. explain the uses of tools and equipment for specific baking purposes.
The learners…
The learners…
2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
USE TOOLS AND BAKERY EQUIPMENT
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
Lesson 1 p. 13 Lesson 1, LO1 p. 6
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7
The learners… 1. measure knowledge learned from the lesson.
2. write answers legibly. 3. apply good values learned while post-test is going on. USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Lesson 1 p. 13 Lesson 1, LO1 pp. 8-9
Lesson 1 p. 13 Lesson 1, LO1 pp. 10-12
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7-12
TV, Laptop, Manila Paper PRE TEST
Ask students to state knowledge learned from the lesson.
POST TEST
Show some pictures
Answer the given questions Analyze the test results
Brainstorming Ask learners to give /summarize the lesson. Short quiz
Demonstration
Answer the given questions Analyze the test results
Written examination
Re-demonstration
V. REMARKS VI. REFLECTION
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
March 25-28, 2019, 8:30:9:30
MONDAY
TUESDAY
WEDNESDAY
GRADE 9 TLE- COOKERY IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… The learners… 1.Follow given instructions 2.Test student’s knowledge and understanding based on the lessons discussed 3. Show honesty and independence in the activity 4. Participate actively in the given activities
II. CONTENT III. LEARNING RESOURCES
The learners… The learners… 1. Follow the given instructions 2. Participate actively in the given activities 3. Value the importance of cleaning
Oral Recitation
Clean and Green
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Let the students prepare for activity
Let the students prepare for activity
Let the students prepare for the test
Discuss the objectives Presenting the rubric
papers
Each student will answer the given questions
Presenting the rubric Each student will perform the given activities
Each student will perform the given activities
FRIDAY
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Practical application
V. REMARKS VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
Learning Area
FEB. 7, 2019, 1;00-2:00
Quarter
GRADE 7 TLE- Agriculture IV
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learner demonstrates understanding in the preparation of land for planting The learner independently prepares the land and applies correct methods of planting crops The learners… a. give meaning/description of unfamiliar words used in this lesson b. arrange the picture showing the steps in land preparation correctly c. discuss the steps in land preparation d. value the importance of following the correct steps in land preparation
II. Subject Matter Topic References Materials Concept
Steps in Preparing the Land Learning Module for grade 7,Technology and livelihood Education, Agriculture and Fishery Arts – Horticulture and Crop Production, pp. 18-22 Pictures, laptop, projector Soil has to be tilled well to ensure crop productivity
IV. PROCEDURES A. Review
Ask the students to give the factors in the selection of site
B.Motivation
Let the students do the Agri-Puzzel (activity 1) by group 1. Present the objective of the lesson ( The students will read the objectives flashed in the power point) 2. Let the students do the activity 2, Arrange the picture 3. Presentation of output 4. Discuss the steps in land preparation using powerpoint
C. Development of the lesson D. Generalization
IV. EVALUATION
Is it important to follow the steps in preparing the land before planting? Why?
See attached copy
V. AGREEMENT/ASSIGNMENT
Bring your working clothes and let us apply these steps tomorrow. I’ll assign an area for you to plant vegetable by group
VI. REMARKS VII. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
MARCH 11-14, 2019, 8:30-9:30
MONDAY
TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
The learners demonstrate an understanding an understanding on how to prepare dessert The learners independently prepare dessert The learners… The learners… The learners…
1.Identify/prepare tools and equipment needed in storing dessert 2. Keep desserts in appropriate conditions to maintain their quality and taste 3. Participate actively in the given activity Storing Desserts Safety and Hygienic Practices in Storing Desserts Practicum
Practicum
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material P ages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.220-224
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson
Let the students explain the importance of proper packaging
B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and
Let the students explain the importance Of proper storing of desserts
Discuss the learning competencies
Discuss the learning competencies
Video presentation
Picture presentation
Discuss the different guidelines in
Discuss the different tools and
Giving instructions
Discuss the learning competencies Presenting the rubric Activity proper
Giving instruction Discuss the learning competencies Presenting the rubric Activity proper
FRIDAY
practicing new skill #1
E. Discussing new concepts and practicing new skill #2
Storing desserts Let the students explain the Importance of following the guidelines in storing storing desserts
equipment in storing desserts Let the students classify the tools/equipment in storing desserts
Discuss the different materials used in storing desserts Let the students classify the different materials in storing desserts
F. Developing Mastery Answer the questions given G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Discuss/demonstrate the sanitary Practices in storing desserts Let the students explain the Of following the sanitary practices In storing desserts Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
MARCH 11-14, 2019, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners demonstrate an understanding preparing and cooking meat dishes The learners independently prepare and cook meat dishes The learners… The learners… The learners… 1.Identify/prepare tools and equipment needed in preparing/meat dishes 2. Preserve meat according to the given recipe 3. Participate actively in the given activity MEAT PRESERVATION PRACTICUM PRACTICUM
The learners…
PRACTICUM
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material P ages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Let the students differentiate the method of preserving meat
Giving instructions
Discuss the learning competencies
Discuss the learning competencies
Giving instructions
Presenting the rubric
Giving instructions Discuss the learning competencies Presenting the rubric
Giving instruction Discuss the learning competencies Presenting the rubric
FRIDAY
D. Discussing new concepts and practicing new skill #1
Demonstrate the method of meat preservation
Activity proper
Activity proper
Activity proper
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Practical application
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
JAN.14-17 , 2019, 8:30-9:30
MONDAY
TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrate an understanding an understanding on how to prepare desert The learners independently prepare desert The learners… The learners… The learners…
The learners…
1. Identify tools and equipment needed in preparing deserts 2. Identify the importance of desert in a meal
PREPARE DESSERTS * Tools, equipment and utensils needed in preparing dessert * Importance of deserts
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material P ages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.187-194
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different techniques in storing sandwiches? Discuss the learning competencies Brainstorming Answer the pre-test
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Ask the learners to give Ask the students to differentiate Example of dessert tools and utensils Discuss the learning competencies Video presentation Discuss the different tools needed In preparing dessert
Video presentation
Answer the given questions
Picture presentation
Discuss the different equipment Needed in preparing dessert
Discuss the different utensils needed in Preparing dessert Answer the given questions
Ask the students to differentiate blender and mixer
Reasons for eating desserts and sweets Answer activity 1, pp. 194-195
Answer the given questions
FRIDAY
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Written test
Written test
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
MARCH 4-7, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery IV
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
The learners demonstrate understanding in preparing and cooking meat The learners independently prepare and cook meat dishes The learners… The learners… The learners…
1. utilize quality trimmings and leftovers in storing meat 2. store fresh cryovac-packed meat according to health regulations 3. use required containers and store meat in proper temperature to maintain quality and freshness Methods of Preserving Meat
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Laptop, manila paper. projector pp.375-380
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2
Let the students describe the basic elements of plating
Let the students differentiate The methods of preserving meat
Discuss the learning competencies
Discuss the learning competencies
Video presentation
Picture presentation
Discuss the methods of preserving Meat
Discuss the ways of evaluating the quality of preserved meat products Discuss the food storage chart
Let the students explain the importance of preserving meat
Let the students explain the Let the students explains the importance of importance of evaluating proper hygiene practices The quality of preserved in storing meat products products Discuss the learning Discuss the learning competencies competencies Video presentation Discuss the hygiene practices in storing meat products
Brainstorming Discuss the techniiques in storing meat
Let the students demonstrates the Let the students explain the Hygiene practices in storing importance of following the
FRIDAY
Meat products F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
proper techniques in Storing meat
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 5-8, 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups The learners prepares a variety of stocks, sauces and soups used in different cultures The learners… The learners… The learners…
FRIDAY
1. Use ingredients and flavouring according to enterprise standards 2. Produce variety of stocks according to enterprise standards
PREPARE STOCKS, SAUCES AND SOUPS * Principles of Preparing Stocks * Classifications of Stocks * Ingredients in Preparing Stocks
II. CONTENT
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.238-250
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Let the students give the importance Let the students differentiate the Preparing materials in making stocks. Classification of stocks
Discuss the learning competencies Answer the Pre-test pp.238-241
Presenting the rubrics Picture presentation
Discuss the overview of the lesson Discuss the different classification Of stocks Answer the given questions
Giving instructions
Picture presentation Discuss the different guidelines for preparing stocks Discuss the different kinds of of spices and seasoning.
Answer the given questions
Perform activity 1, pp.248-249
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
Practical application
Update incomplete activity
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 12-15 , 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups The learners prepares a variety of stocks, sauces and soups used in different cultures The learners… The learners… The learners…
e. Select and assemble correct ingredients in preparing soups, including stocks and garnishes f. Prepare a variety of soup recipes according to enterprise standards g. Present and evaluate soup recipes in accordance with the criteria
FRIDAY
PREPARE STOCKS, SAUCES AND SOUPS Classification of Soup Ingredients in Preparing Soups Techniques in Presenting and Evaluating Soups Garnishes for the Presentation of Soups
II. CONTENT
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.255-261
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop Let the students give the different kinds of spices and seasoning
Let the students differentiate the clear And the thick soup
Let the students give the example Giving instruction of thickening agent
Discuss the learning competencies Picture presentation Discuss the different examples of Clear soup Discuss the different example of thick soup Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Presenting the rubrics Picture presentation
Picture presentation Discuss the basic principles of preparing soup
Perform enchancement activity,pp 260-261
Discuss the other types of soup Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
Noted:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 12-15, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on how to prepare sandwiches The learners independently prepare sandwiches The learners… The learners… The learners…
1. Identify sandwich component 2. Identify bread suited for sandwich making
II. CONTENT
PREPARE A VARIETY OF SANDWICHES
FRIDAY
Components of the sandwich Types of bread suited for sandwiches
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.149-154
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Manila Paper, Pentel Pen,laptop Let the students give the ingredients used for sandwiches
Let the students differentiate the Basic components of a sandwich
Discuss the learning competencies Brainstorming
Presenting trhe rubrics
Presenting the rubrics
Perform activity 1, pp.149
Perform activity 2, pp. 153-154
Picture presentation
Discuss the basic components of A sandwich Discuss the different examples of Cold sandwiches Answer the given questions
Discuss the different examples of Of hot sandwiches . Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
Practical application
written test
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 19-22 , 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… h. i. j. k.
II. CONTENT
The learners demonstrates understanding on basic concepts and underlying theories in preparing stocks, sauces, and soups The learners prepares a variety of stocks, sauces and soups used in different cultures The learners… The learners… The learners…
Classify various types of sauces Prepare a variety of hot and cold sauces based on the required menu item Identify the types of thickening agents and convenience products used in preparing sauces Use the thickening agents and convenience products appropriately
PREPARE STOCKS, SAUCES AND SOUPS Classification of sauces Ingredients in preparing sauces Methods of preparing sauces Types of thickening agents
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages
pp.
FRIDAY
2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.271-278
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop Let the students give the different the principles of preparing soup
Let the students differentiate the Hot and cold sauces
Let the students differentiate clarified butter and margarine
Discuss the learning competencies Picture presentation
Presenting the rubrics Picture presentation
Discuss the different sauces for meat, Vegetables and meat Discuss the importance of variation Discuss the examples of thickening of sauces agents Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Giving instruction
Picture presentation Discuss the methods of preparing sauces Discuss the basic finishing techniques in sauce making
Answer the given questions
Perform activity 1, pp 277-278
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 19-24, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on how to prepare sandwiches The learners independently prepare sandwiches The learners… The learners… The learners…
3. Identify sandwich component 4. Identify bread suited for sandwich making
II. CONTENT
PREPARE A VARIETY OF SANDWICHES Suitable filling and spreads for each type of sandwich Types of bread suited for sandwiches
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
pp. pp.149-154
Manila Paper, Pentel Pen,laptop
PRACTICUM
FRIDAY
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Let the students differentiate hot and Let the students differentiate flat and Let the students differentiate cold sandwiches Quick breads dry and moist fillings
Giving instructions
Discuss the learning competencies
Presenting the rubrics
Picture presentation
Picture presentation
Brainstorming Discuss the most popular sandwich fillings combination
Discuss the different types of bread
Perform the given activity
Discuss fillings for sandwiches
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 26-29 , 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on concepts and principles in storing and reheating stocks, sauces, and soups The learners independently demonstrates competencies in storing and reheating stocks, sauces, and soups The learners… The learners… The learners…
1. Maintain optimum quality and freshness of stocks, sauces, and soups 2. Reconstitute stocks, sauces, and soups
II. CONTENT
Store and reconstitute stocks, sauces and soups Methods of controlling and reheating stocks, sauces, and soups
PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.284-286
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Manila Paper, Pentel Pen,laptop Let the students differentiate the techniques in making sauces
Let the students give the different Equipment in storing soup and sauces
Discuss the learning competencies Picture presentation
Brainstorming
Giving instructions
Giving instructions
Presenting the rubric
Presenting the rubrics
Activity proper
Activity proper
FRIDAY
D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Discuss the different techniques of Storing stocks, sauces and soups
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Discuss the ways to reconstitute stocks Demonstrate the ways to reconstitute stocks Answer the given questions
Ask learners to give /summarize the lesson. Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by: BELLY M. REYES Subject Teacher
Checked by: ZENY M. LUCAS Head Teacher III
Noted: TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
NOV. 5-8, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding on how to prepare sandwiches The learners independently prepare sandwiches The learners… The learners… The learners…
5. Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks 6. 2. Identify ingredients according to the given recipe
II. CONTENT
PREPARE SANDWICHES Tools, equipment, and utensils needed in preparing sandwiches Variety of ingredients in preparing sandwiches
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages
pp. pp.137-149
FRIDAY
4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Let the students give the importance Let the students differentiate Of eating sandwich butter knife to chef’s knife
Discuss the learning competencies Answer the Pre-test pp. 138-139
Presenting the rubrics Picture presentation
Picture presentation Discuss the ingredients used for sandwiches
Discuss the overview of the lesson
Perform activity 1, pp. 149
Discuss the different tools In preparing sandwiches. Answer the given questions
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
SEPT. 17-20, 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
1. Handle seafood hygienically 2.Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
PREPARE AND COOK SEAFOOD DISHES LO2 HANDLE FISH AND SEAFOOD * Methods of Thawing frozen ingredients
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES
pp. pp.194-205
Manila Paper, Pentel Pen,laptop
FRIDAY
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the factors of food presentation?
Ask the students to enumerate the Different classifications of seafood
Discuss the learning competencies
Discuss the learning competencies Picture presentation
What are the market forms of fish?
Picture presentation
Picture presentation
Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Structure of fish fresh fish and shellfish Discuss the characteristics and market Discuss the different parts of a fish Market forms of fish and shellfish Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
Discuss the different ways of storing fresh and frozen fish Discuss the ways of storing shellfish
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test Perform enhancement activity pp.205
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
OCT. 29-31, 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… 1 2 3
II. CONTENT
Clean, cut and cook fish Prepare ingredients according to a given recipe Demonstrate various methods of cooking fish.
PREPARE AND COOK SEAFOOD DISHES LO 3 Cook Fish and Shellfish PRACTICUM
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.206-213
B. Other Learning Resources IV. PROCEDURES A. Preparation B. Establishing a purpose for the
Manila Paper, Pentel Pen,laptop -Let the students recall the different steps of preparing and cooking fish Discuss the learning competencies/presenting the rubrics
FRIDAY
lesson C. Motivation D. Activity proper
Let the students prepare the materials needed for the activity Let the students perform the given activities
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson Ask learners to give /summarize the lesson. I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
OCT. 10-13, 2018, 10:00-11:00
MONDAY
Grade Level
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… 1 2 3
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
Clean, cut and filet seafood Prepare ingredients according to a given recipe Demonstrate various methods of cooking fish and shellfish
PREPARE AND COOK SEAFOOD DISHES LO 3 Cook Fish and Shellfish
II. CONTENT A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.206-213
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Manila Paper, Pentel Pen,laptop Ask the students to give the different ways of storing fresh fish
What are the different techniques in Cooking fish and shellfish?
Brainstorming
Brainstorming
Discuss the learning competencies Picture presentation
Picture presentation
Picture presentation
Picture presentation
FRIDAY
D. Discussing new concepts and practicing new skill #1
Discuss the cooking techniques for Fish and shellfish
Discuss/demonstrate the steps in deboning fish
Answer the given questions
Answer the given questions
Discuss /demonstrate the different ways of scaling whole fish
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Discuss/demonstrate the steps in filleting fish
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
SEPT. 24-27, 2018, 10:00-11:00
Grade Level Learning Area Quarter
GRADE 10 TLE- Cookery II
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… 4 5 6
II. CONTENT
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
Identify types, varieties, market forms nutritive value and composition of fish and seafood Handle seafood hygienically Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
PREPARE AND COOK SEAFOOD DISHES LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD *Types of Seafood * Methods of Thawing frozen ingredients * Varieties of Fish * Market Forms of Fish Products
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.194-205
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations &
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Ask the students to enumerate the Different classifications of seafood
Discuss the learning competencies
Discuss the learning competencies Picture presentation
What are the market forms of fish?
Picture presentation
Picture presentation
Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Structure of fish fresh fish and shellfish Discuss the characteristics and market Discuss the different parts of a fish Market forms of fish and shellfish Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson.
Answer the given questions
Discuss the different ways of storing fresh and frozen fish Discuss the ways of storing shellfish Answer the given questions
FRIDAY
abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Written test
Written test Perform enhancement activity pp.205
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES
Noted:
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
SEPT. 17-20, 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
FRIDAY
A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding in preparing and cooking seafood dishes The learners independently prepare and cooks seafood dishes The learners… The learners… The learners…
1. Identify types, varieties, market forms nutritive value and composition of fish and seafood 2. Handle seafood hygienically 3. Thaw frozen seafood correctly to ensure maximum quality and maintain nutritional value.
II. CONTENT
PREPARE AND COOK SEAFOOD DISHES LO1 PERFORM MISE EN PLACE LO2 HANDLE FISH AND SEAFOOD *Types of Seafood * Methods of Thawing frozen ingredients * Varieties of Fish * Market Forms of Fish Products
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.194-205
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop What are the factors of food presentation?
Ask the students to enumerate the Different classifications of seafood
Discuss the learning competencies
Discuss the learning competencies Picture presentation
What are the market forms of fish?
Picture presentation
Picture presentation
Discuss the classifications of seafood Discuss the composition and Discuss the characteristics of Structure of fish fresh fish and shellfish Discuss the characteristics and market Discuss the different parts of a fish Market forms of fish and shellfish Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or
Answer the given questions
Answer the given questions
Discuss the different ways of storing fresh and frozen fish Discuss the ways of storing shellfish Answer the given questions
Ask learners to give /summarize the lesson. Written test
Written test Perform enhancement activity
Remediation
pp.205
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
OCT. 10-13, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads
FRIDAY
B. Performance Standards C. Learning Competencies/Objectives
The learners independently prepare salad and dressing The learners… The learners…
The learners… The learners… 1. Present salads and dressing attractively 2. Observe sanitary practices in presenting salad and dressing 3. Identify the accompaniments of salad and dressings
II. CONTENT
LO 3 PRESENT A VARIETY OF SALADS AND DRESSINGS Factors to consider in plating and presenting salads Accompaniments of salads
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.119-123
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop Brainstorming
Picture presentation
VI. REFLECTION
Picture presentation
Discuss the essential factors of salad presentation
Picture presentation Discuss the different guidelines in plating
Picture presentation Discuss the different creative presentation techniques
Discuss/demonstrate the different Plating styles Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
V. REMARKS
Brainstorming
Discuss the learning competencies
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Let the students give the Essential factors in salad presentation
Answer the given questions
Ask learners to give /summarize the lesson.
Update incomplete activity
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
AUG. 20-23, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the different classification of vegetables 3. Identify the ingredients according to standard recipe
PREPARE VEGETABLES DISHES DISHES LO1 Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 62-66 pp.144-153
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop
Brainstorming
What are the different tools needed What are the different factors in Preparing vegetables? To consider in choosing good Vegetables?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different classification of vegetables
Discuss the flavour components Of vegetables Discuss the different tools needed Preparing vegetables
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the different classification Of vegetables?
Answer the given questions
Answer the given questions
Discuss the factors to consider in choosing good quality vegetables
Discuss the nutritional value of vegetables
FRIDAY
Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Short quiz
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
SEPT. 10-13, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners…
1. Cook variety of vegetable dishes following appropriate cooking methods to preserve optimum quality and nutrition 2. Present vegetable recipes with appropriate sauces and accompaniments 3. Perform the given activity
II. CONTENT
PREPARE VEGETABLES DISHES DISHES LO2 Prepare vegetable dishes PRACTICUM
PREPARE VEGETABLE DISHES LO 3 Present Vegetable Dishes Factors in Plating Vegetable Dishes
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 66-67 pp.185-189
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and
Manila Paper, Pentel Pen,laptop Giving instructions Motivation
Giving instructions Motivation
What are the methods of cooking Ask the students to give the factors vegetables? Of food presentation Discuss the learning competencies Picture presentation
Activity Proper
Activity Proper
Discuss the essential factors of food presentation Discuss the plating styles with
Brainstorming Discus the creative presentation techniques
FRIDAY
practicing new skill #2
Vegetable dishes
F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Practical application
Written test Enhancement activity pp. 189
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
SEPT. 3-6, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners… The learners… 4. Identify market forms of vegetables 5. Select various kinds of vegetables according to a given menu
PREPARE VEGETABLES DISHES DISHES LO2 Prepare vegetable dishes Market Forms of Vegetables
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 66-67 pp.153-165
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
What are the different methods of preparing vegetables?
Picture presentation
Brainstorming
D. Discussing new concepts and practicing new skill #1
Discuss the effects of cooking Vegetables
Discuss the general rules of vegetable cookery
E. Discussing new concepts and practicing new skill #2
Discuss the standard quality of cooked vegetables
Discus the different qualities of frozen goods
F. Developing Mastery G. Finding practical applications of
Ask the students to give the effects Cooking vegetables
What are the different rules of vegetable cookery?
Why do we need to drained Canned vegetables before cooking?
Discuss/demonstrate the different method of cooking frozen and canned goods
Discuss the different ways of cooking vegetables
Discuss the learning competencies
Answer the given questions
Answer the given questions
Answer the given questions
Answer the given questions
FRIDAY
concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Written test J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Written test
Written test Enhancement activity pp. 170
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
AUG. 20-23, 2018, 10:00-11:00 TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners demonstrates understanding in preparing and cooking vegetable dishes The learners independently prepare and cook vegetable dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the different classification of vegetables 3. Identify the ingredients according to standard recipe
PREPARE VEGETABLES DISHES DISHES LO1 Perform mise en place
FRIDAY
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. 62-66 pp.144-153
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different classification Of vegetables?
Brainstorming Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different classification of vegetables
Discuss the flavour components Of vegetables Discuss the different tools needed Preparing vegetables
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the different tools needed What are the different factors in Preparing vegetables? To consider in choosing good Vegetables?
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Discuss the nutritional value of vegetables
Discuss the factors to consider in choosing good quality vegetables
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Short quiz
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
Grade Level
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
AUG. 20-23, 2018, 8:30-9:30 TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads The learners independently prepare salad and dressing The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing 2 Clean, sanitize, and prepare tools and equipment based on the required tasks 3. Identify the ingredients according to given recipe recipe
PREPARE SALAD AND DRESSING LO1 Perform mise en place
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages
pp.
FRIDAY
2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.101-110
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop
HOLIDAY
Brainstorming
What are the different tools needed in What are the classification of Preparing salad? Salad according to ingredient?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different tools in preparing salad
Discuss the different classification of salads according to ingredients used
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Answer activity 1, pp.108 Answer the given questions
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Short quiz Answer Activity B, pp. 109
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
OCT. 29-31, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery III
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads The learners independently prepare salad and dressing The learners… The learners… The learners…
FRIDAY
1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing 2 Clean, sanitize, and prepare tools and equipment based on the required tasks 3. Identify the ingredients according to given recipe 4. Perform the given activity
II. CONTENT
PREPARE A VARIETY OF SALAD DRESSING Making salad and dressing PRACTICUM
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.119-123
B. Other Learning Resources IV. PROCEDURES A. Preparation B. Establishing a purpose for the lesson C. Motivation D. Activity proper
Manila Paper, Pentel Pen,laptop Let the students recall the different steps/procedure in making salad and dressing Discuss the learning competencies/presenting the rubrics Let the students prepare the materials for the activity Let the students perform the given activities
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Answer the given questions
Ask learners to give /summarize the lesson.
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
SEPT.17-20, 2018, 8:30-9:30 TUESDAY
WEDNESDAY
GRADE 9 TLE- Cookery II
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding, knowledge, skills, and attitudes required in preparing salads The learners independently prepare salad and dressing The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based in the preparation of salad and dressing 2 Clean, sanitize, and prepare tools and equipment based on the required tasks 3. Identify the ingredients according to given recipe recipe
PREPARE A VARIETY OF SALAD DRESSING Factors and techniques in presenting salad dressing
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp. pp.119-123
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson
Manila Paper, Pentel Pen,laptop
Brainstorming
Let the students identify the ingredients In making salad dressing
Let the students differentiate and vinegar
FRIDAY
B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different ingredients in dressing
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Picture presentation Discuss the different types of emulsion
Perform enhancement activity pp. 124
Discuss the different types of salad dressing Answer the given questions
Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Answer the given questions
Ask learners to give /summarize the lesson. Answer Fill Me in. pp.123
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
July 16-19, 2018, 10:00-11:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking cereals and starch dishes The learners independently prepare and cook cereals and starch dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the sources and kinds of starch and cereals 3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES LO1 Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.35-40 pp.84-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Manila Paper, Pentel Pen,laptop What are the different classification of starch?
What are the different composition Of starch?
What are the properties of starches?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the composition and Structure of starch Discuss the properties and reaction Of starch Answer the given questions
Discuss the significance of noodles and pasta Discuss the functional properties of starches Answer the given questions
Practicum: Perform the gelatinization
FRIDAY
Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Short quiz
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
July 10-12, 2018, 10:00-11:00
Grade Level Learning Area Quarter
GRADE 10 TLE- Cookery I
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrates understanding in preparing and cooking cereals and starch dishes The learners independently prepare and cook cereals and starch dishes The learners… The learners… The learners… The learners… 1. Prepare the tools , equipment and ingredients based on prescribed standards 2 Determine the sources and kinds of starch and cereals 3. Identify the ingredients in the preparation of various types of starch and cereal dishes.
PREPARE CEREALS AND STARCH DISHES LO1 Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.35-40 pp.84-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the techniques in presenting egg dishes?
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
What are the different classification Of starch?
Describe the composition of starch
Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different tools ad equipment In preparing and cooking starch and Discuss the different sources of starch starch
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the tools needed in Preparing cereals?
Discuss the composition and structure of starch
Discuss the classification of starch Answer the given questions
Discuss the functional properties of starches
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Short quiz
Discuss the properties and reaction of starch
Short quiz
FRIDAY
J. Additional activities for application or Remediation
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES
Noted:
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
Aug. 13-14, 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery I
THURSDAY
FRIDAY
A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners… 1. 2. 3. 4.
The learners…
The learners…
Follow given instructions Test student’s knowledge and understanding based on the lessons discussed Participate actively in the activity Show honesty and independence in the activity
II. CONTENT
Oral Recitation
Oral Recitation
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
The learners…
J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES A. Content Standards B. Performance Standards
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
Aug. 13-14, 2018 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
FRIDAY
C. Learning Competencies/Objectives
The learners… 1. 2. 3. 4.
The learners…
The learners…
Follow given instructions Test student’s knowledge and understanding based on the lessons discussed Participate actively in the activity Show honesty and independence in the activity
II. CONTENT
Oral Recitation
Oral Recitation
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
The learners…
V. REMARKS VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
Noted:
ZENY M. LUCAS Head Teacher III
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
TERESITA S. MALANA School Principal I
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
Aug. 13-14, 2018 1:00-2:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 7 TLE- Agriculture I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners…
The learners…
The learners…
FRIDAY
1. 2. 3. 4.
Follow given instructions Test student’s knowledge and understanding based on the lessons discussed Participate actively in the activity Show honesty and independence in the activity
II. CONTENT
Oral Recitation
Oral Recitation
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Giving instructions B. Establishing a purpose for the lesson C. Motivation D. Activity proper E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
V. REMARKS
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
Let the students prepare for the activity Discuss the learning competencies Presenting the rubric Activity proper
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
July 2-5, 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learnes de monstrate an understanding the knowledge, skills, and attitudes required in preparing egg dishes The learners independently prepares egg dishes The learners… The learners… The learners… The learners… 1. Select suitable plates according to standards 2. Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required time frame
Present egg dishes
FRIDAY
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.35-40 pp.84-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different types of fried eggs?
What are the techniques in Presenting egg dishes?
Discuss the learning competencies Picture presentation
Picture presentation
Discuss simple ways to present food
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
What are the different ways to Present food?
Discuss the causes of outbreaks of food borne illnesses
Practicum: Perform atleast two techniques in presenting egg dishes
Discuss the techniques in presenting Discuss the safety measures to Egg dishes the different hazards in our workplace Answer the given questions
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Answer the given questions
Answer the given questions
Ask learners to give /summarize the lesson. Short quiz
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
July 16-19 , 2018, 8:30-9:30 TUESDAY
Grade Level
WEDNESDAY
GRADE 9 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers The learners independently prepare appetizers The learners… The learners… The learners… The learners… 1. Identify the fundamental of platting 2. Identify the accompaniments of appetizers 3. Present appetizers attractively 4. Observe sanitary practices in presenting appetizers PREPARE APPETIZERS (PA) LO 3 Present a range of appetizers
FRIDAY
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.3-4 pp.91-93
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2
Manila Paper, Pentel Pen,laptop Differentiatr hot and cold appetizer
What are the fundamentals of platting?
What are the different steps in
Discuss the learning competencies Picture presentation Discuss the fundamentals of platting
Discuss the steps in designing platter
Practicum: Pose and Dispose, pp. 93
Discuss the different tools needed in storing appetizer
Discuss the principles of platter presentation
Discuss the sanitary practices when Storing appetizer
F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Answer the given questions
Practical application
Ask learners to give /summarize the lesson. Reasearch and Piled Up, pp.8990
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY
School Teacher
SAN MARCELINO NATIONAL HIGH SCHOOL BELLY M. REYES
Grade Level Learning Area
GRADE 9 TLE- Cookery
LESSON
Teaching Dates and Time
Quarter
July 9-12, 2018, 8:30-9:30
I
LOG MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers The learners independently prepare appetizers The learners… The learners… The learners… The learners… 1.Differentiate between a hot and cold appetizers 2. Prepare a variety of appetizers 3. Evaluate the finished product 4. Rate the finished product using rubric 5. Follow safety procedures PREPARE APPETIZERS (PA) LO 2 Prepare a range of appetizers
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.3-4 pp.84-90
B. Other Learning Resources IV. PROCEDURES
Manila Paper, Pentel Pen,laptop
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
What are the different kinds of cocktais?
D. Discussing new concepts and practicing new skill #1
Discuss the hot and cold appetizers
Discuss the learning competencies Picture presentation
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Differentiate hot and cold appetizers
Answer the given questions
Picture presentation Practicum: Perform steps in preparing Canapes using a toasted bread Discuss the procedures in preparing d oeuvre cocktails and relishes Hors ‘oeuvres Answer the given questions
Re demontration
Practicum: Perform steps in preparing Canapes using a toasted bread
FRIDAY
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Practical application Reasearch and Piled Up, pp.8990
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
DAILY
School
SAN MARCELINO NATIONAL HIGH SCHOOL
Noted:
TERESITA S. MALANA School Principal I
Grade Level
GRADE 9
Teacher
LESSON LOG
Teaching Dates and Time
Learning Area
BELLY M. REYES
Quarter
July 2-5, 2018, 8:30-9:30
MONDAY
TUESDAY
WEDNESDAY
TLE- Cookery I THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learnes demonstrate an understanding on the knowledge, skills, and attitudes required in preparing appetizers The learners independently prepare appetizers The learners… The learners… The learners… The learners… 1. Identify the tool and equipment needed in hte preparation of appetizers 2. Clean, sanitize and prepare tools, utensils and equipment based on the required tasks 3. Classify appetizers according to ingredients 4. Identify materials according to given recipe 5. Perform/demonstrate the different steps in making canapé PREPARE APPETIZERS (PA) Perform mise en place
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.3-4 pp.79-82
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Manila Paper, Pentel Pen,laptop What are the different parts of canapé? Discuss the learning competencies Picture presentation
Picture presentation
Discuss the different kinds of cocktails
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living
What are the different kinds of Cocktails?
Answer the given questions
Practicum: Perform the different steps in making canape Discuss the miscellaneous Hors ‘oeuvres Answer the given questions
Re demontration
Practicum: Perform the different steps in making canape
FRIDAY
H. Making generalizations & abstractions about the lesson I. Evaluating Learning Short quiz J. Additional activities for application or Remediation
Ask learners to give /summarize the lesson. Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
BELLY M. REYES Subject Teacher
Checked by:
ZENY M. LUCAS Head Teacher III
Noted:
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
June. 18-21 , 2018, 10:00-11:00 TUESDAY
Grade Level
WEDNESDAY
GRADE 10 TLE- Cookery I
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learnes demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… The learners… The learners… 1. Identify an egg’s components and its nutritive value 2. Identify and prepare ingredients according to standard recipes
FRIDAY
PREPARE EGG DISHES: Physical Structure and Composition of Eggs Nutritional value and components of eggs
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
pp.24-26 pp.58-63
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
Manila Paper, Pentel Pen What are the different parts of the egg?
Describe the physical structure of egg
Discuss the learning competencies Brainstorming
Picture presentation
Discuss the composition of an egg Discuss the nutritive value of egg
Answer the enhancement activity
Answer the enhancement activity
Discuss the egg quality
Answer the given questions
Ask learners to give /summarize the lesson. Quiz
Short quiz
Practical application
V. REMARKS
Update incomplete activity
VI. REFLECTION
Prepared by:
Checked by:
Noted:
BELLY M. REYES Subject Teacher
ZENY M. LUCAS Head Teacher III
TERESITA S. MALANA School Principal I
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level
GRADE 7
Learning Area
BELLY M. REYES
Quarter
Feb. 5-8, 2018, 2:00-3:00 TUESDAY
TLE-Commercial Cooking
WEDNESDAY
IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from
The learners demonstrate an understanding the use and maintenance of equipment in commercial cooking. The learners independently use and maintain tools, equipment, and materials in commercial cooking according to standard operating procedures. The learners… The learners… The learners… The learners… The learners… 1. select and use chemicals for cleaning and/or sanitizing equipment and utensils 2. sanitize equipment and utensils according to maufacturer’s instructions 3. store cleaning equipment safely in the designated position and area. MAINTAIN KITCHEN TOOLS, EQUIPMENT AND WORKING AREA
K to 12 Basic Education Curriculum, Home Economics-Commercial cooking, pp. 5 Learning Module in Commercial cooking Grade 7 and 8 Lesson 1, pp. 23-43
Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or PRE TEST presenting the new lesson B. Establishing a purpose for the Discussing the learning competencies lesson C. Presenting examples/instances of Show some example of cleaning tool the new lesson D. Discussing new concepts and Discuss the different categories of practicing new skill #1 Cleaning agents. E. Discussing new concepts and practicing new skill #2 F. Developing Mastery Answer the given questions G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Manila paper, pentel pen Ask students to state knowledge learned from the lesson/review past lesson
POST TEST
Observe cleanliness and sanitation
Discuss the different example of cleaning supplies and materials Brainstorming
Types of appropriate cleaning tools and equipment based on their uses Question and answer Question and answer
Ask learners to give /summarize the lesson. Short quiz
quiz
Graded recitation
Answer the given questions
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
FEBRUARY 26-28-March 1, 2018, 1:00-2:00 TUESDAY
Grade Level
WEDNESDAY
Quarter
GRADE 7 TLE-C0mmercial Cooking IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking. The learners independently measures and calculates ingredients used in commercial cooking The learners… The learners… The learners… The learners… The learners… 1. Compute cost of production according to standard procedure 2. Validate computed cost of production according to enterprise production requirements 3. Measure ingredients according to recipe requirement PERFORM MENSURATION AND CALCULATIONS
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6 Learning Module in Cookery Grade 7 and 8 pp. 74-81
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson
Manila paper, pentel pen What are the tools needed in Measuring liquid ingredients
Answer the pretest,pp.76
B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Discuss the learning competencies Brainstorming Preparation of list of materials Activity:Make a list of materias needed to produce a food product Activity:Demonstrate the proper way of measuring liquid ingredients
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Answer tthe questions given
Question and answer
Ask learners to give /summarize the lesson. Short quiz Practical application
Compute the cost of production
Quiz
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
Quarter
March 5-8, 2018, 1:00-2:00
MONDAY
Grade Level
TUESDAY
WEDNESDAY
GRADE 7 TLE-C0mmercial Cooking IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners demonstrate an understanding in performing mensuration and calculation in commercial cooking. The learners independently measures and calculates ingredients used in commercial cooking The learners… The learners… The learners… The learners… The learners… 1. Compute cost of production according to standard procedure 2. Validate computed cost of production according to enterprise production requirements 3. Measure ingredients according to recipe requirement PERFORM MENSURATION AND CALCULATIONS Calculate Cost of Production
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
K to 12 Basic Education Curriculum, Home Economics-Commercial cooking pp.5-6 Learning Module in Cookery Grade 7 and 8 pp. 44-47
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of
Manila paper, pentel pen, calculator, selling cost of the item, What are the tools needed in Measuring solid ingredients Discuss the learning competencies Brainstorming
What is list of materials?
the new lesson Activity:Make a list of materias D. Discussing new concepts and practicing new skill #1 product E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Practical application J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
needed to produce a food Discuss the procedure in the calculation of mark up perentage Answer the questions given
Answer activity 2.1, pp.46
Ask learners to give /summarize the lesson. Quiz
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
TLE-Cookery
Quarter
November 27,28,29,30, Dec.. 1,2017 TUESDAY
GRADE 7 Periwinkle
WEDNESDAY
III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures. The learners… The learners… The learners… The learners… The learners… 1. select various types of cleaning tools, equipment, and paraphernalia. 2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. 3. understand the value of cleaning tools, paraphernalia, and equipment. TLE_HECK7/8MT-Ob-2
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson
CLEANING KITCHEN PREMISES(FLOOR AND STORAGE AREAS)
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 24-27
Laptop, TV, Powerpoint Presentation/slides Ask students to state knowledge learned from the lesson/review past lesson Observe cleanliness and orderliness
C. Presenting examples/instances of Show some slides the new lesson D. Discussing new concepts and Various types of cleaning tools, equipment and paraphernalia practicing new skill #1 use cleaning tools, equipment, and paraphernalia in E. Discussing new concepts and practicing new skill #2 accordance to standard operating procedures. F. Developing Mastery Brainstorming Question and answer Question and answer G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson Ask learners to give /summarize the lesson. I. Evaluating Learning Oral recitation Short quiz quiz Grading recitation J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Update unfinished activity
School
DAILY
Teacher
TERESITA M. SALVATIERRA
Teaching Dates and Time
December 4,5,6,7,8, 2017
LESSON LOG
MONDAY
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
TUESDAY
Learning Area
1:00-2:00 PM WEDNESDAY
Quarter
GRADE 7 Periwinkle TLE-Cookery III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
The learners…
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating prcedures. The learners… The learners… The learners… The learners… 1. clean and sanitize kitchen tools and equipment following manufacturer’s instructions. 2. use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. 3. understand the value of cleaning tools, paraphernalia, and equipment. TLE_HECK7/8MT-Ob-2 STEPS IN CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENT
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 6 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 17-22
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and
Laptop, TV, Powerpoint Presentation/slides Ask students to state knowledge learned from the lesson/review past lesson Observe cleanliness and orderliness Show some slides Clean and sanitize kitchen tools and equipment following
practicing new skill #1
manufacturer’s instructions. Various types of cleaning tools, equipment and paraphernalia
E. Discussing new concepts and practicing new skill #2 F. Developing Mastery Roleplaying Group 1 G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning Oral recitation J. Additional activities for application or Remediation
V. REMARKS VI. REFLECTION
Roleplaying Group 2
Short quiz
use cleaning tools, equipment, and paraphernalia in accordance to standard operating procedures. Roleplaying Group 3 Roleplaying Group 4
Ask learners to give /summarize the lesson. quiz
Grading recitation
Practicum by group
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Grade Level Learning Area
BELLY M. REYES
Quarter
FEB. 12-15, 2018, 2:00-3:00
MONDAY
TUESDAY
WEDNESDAY
GRADE 7 TLE-Commercial Cooking IV
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners demonstrate understanding in storing properly tools and equipment according to its designated place. The learners independently stores tools and equipment properly according to its designated place. The learners… The learners… The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. appreciate the importance of organizing kitchen cabinets.
II. CONTENT III. LEARNING RESOURCES
STORING AND STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
K to 12 Basic Education Curriculum, Home Economics, p. 7 Learning Module in Cookery Grade 7 and 8, pp. 46-54
B. Other Learning Resources IV. PROCEDURES
Manila paper, pentel pen
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Discuss the learning competencies
D. Discussing new concepts and practicing new skill #1
Discuss the proper storage and Handling of kitchen tools and Equipment
E. Discussing new concepts and practicing new skill #2
Ask learners to state knowledge and skills learned from the lesson/review past lesson.
Answer the pretest,pp.48 Discuss the different steps for organizing kitchen cabinets Activity:Redemonstrate the proper ways of storing and handling
Activity:Redemonstrate the Proper ways of storing and handling
kitchen tools and equipment F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Of kitchen tools and equipment
Activity/Demonstration
Activity /demonstration
Ask learners to give /summarize the lesson. Oral recitation/Short quiz
Practical application
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
December 18,19,20,21, 2017
MONDAY
TUESDAY
Grade Level
1:00-2:00 PM WEDNESDAY
Quarter
GRADE 7 Periwinkle TLE-Cookery III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. appreciate the importance of organizing kitchen cabinets. TLE_HECK7/8MT-Oc-3 STORING/STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 7 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 26-29; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson
Laptop, TV, Powerpoint Presentation/slides Ask learners to share to the class whatever skills learned from the activity. Observe safety precautions while having an activity. Demonstrate
The learners…
The learners…
The learners…
D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2
F. Developing Mastery
Store or stack cleaned equipment and utensils safely in the designated place. Illustrate proper stacking or storing of glassware, chinaware and silverware. Activity/Demonstration Demonstrated and perform 5 proper ways of storing and stacking tools and equipment —-------------------------------- 10 Demonstrated and perform 4 proper ways of storing and stacking tools and equipment --------------------------------— 8 Demonstrated and perform 3 proper ways of storing and stacking tools and equipment --------------------------------— 6 Demonstrated and perform 2 proper ways of storing and stacking tools and equipment --------------------------------— 4 Demonstrated and perform 1 proper ways of storing and stacking tools and equipment ---------------------------------— 2 Failed to demonstrate and perform any storing and stacking procedures of tools and equipment.--------------------0
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Learners’ Christmas get together
Teachers’ get together
Vacation
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
January 1,2,3,4,5, 2018 TUESDAY
Quarter
1:00-2:00 PM WEDNESDAY
GRADE 7 Periwinkle TLE-Cookery III THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners…
The learners…
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. understand the importance of organizing kitchen cabinets. TLE_HECK7/8MT-Oc-3 STORING/STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 7 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 2629; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1
Laptop, TV, Powerpoint Presentation/slides Ask learners to share to the class whatever skills learned from the activity. Observe safety precautions while having an activity. Demonstration Store or stack cleaned equipment and utensils safely in the designated
place. Illustrate proper stacking or storing of glassware, chinaware and silverware. Activity/Demonstration
E. Discussing new concepts and practicing new skill #2
Demonstrated and perform 5 proper ways of storing and stacking tools and equipment —-------------------------------- 10 Demonstrated and perform 4 proper ways of storing and stacking tools and equipment --------------------------------— 8 Demonstrated and perform 3 proper ways of storing and stacking tools and equipment --------------------------------— 6 Demonstrated and perform 2 proper ways of storing and stacking tools and equipment --------------------------------— 4 Demonstrated and perform 1 proper ways of storing and stacking tools and equipment ---------------------------------— 2 Failed to demonstrate and perform any storing and stacking procedures of tools and equipment.--------------------0
F. Developing Mastery
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Practicum by group
V. REMARKS VI. REFLECTION
DAILY
School Teacher
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS TERESITA M. SALVATIERRA
Grade Level Learning Area
GRADE 7 Periwinkle TLE-Cookery
LESSON
Teaching Dates and Time
January 8,9,10,11,12, 2018
Quarter
1:00-2:00 PM
III
LOG MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES
The learners…
The learners…
The learners demonstrate an understanding the use and maintenance of equipment in cookery. The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures. The learners… The learners… The learners… 1. store or stack cleaned equipment and utensils safely in the designated place, 2. illustrate proper storing of glassware, chinaware and silverware, 3. understand the importance of organizing kitchen cabinets. TLE_HECK7/8MT-Oc-3 STORING/STACKING TOOLS AND EQUIPMENT
A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
K to 12 Basic Education Curriculum, Home Economics-Cookery (NC II) , p. 7 Learning Module in Cookery Grade 7 and 8 Lesson 1, LO2 pp. 2629; Foods Module I. Lesson 1 pp. 3-7
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and
Laptop, TV, Powerpoint Presentation/slides Ask learners to share to the class whatever skills learned from the activity. Observe safety precautions while having an activity. Demonstration Store or stack cleaned equipment and utensils safely in the designated place. Illustrate proper stacking or storing of glassware, chinaware
practicing new skill #2
and silverware. Activity/Demonstration Demonstrated and perform 5 proper ways of storing and stacking tools and equipment —-------------------------------- 10 Demonstrated and perform 4 proper ways of storing and stacking tools and equipment --------------------------------— 8 Demonstrated and perform 3 proper ways of storing and stacking tools and equipment --------------------------------— 6 Demonstrated and perform 2 proper ways of storing and stacking tools and equipment --------------------------------— 4 Demonstrated and perform 1 proper ways of storing and stacking tools and equipment ---------------------------------— 2 Failed to demonstrate and perform any storing and stacking procedures of tools and equipment.--------------------0
F. Developing Mastery
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Practicum by group
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
SAN MARCELINO NATIONAL HIGH SCHOOL
Learning Area
BELLY M. REYES
FEBRUARY 19-22, 2018
Grade Level
1:00-2:00
Quarter
GRADE 7 TLE-Commercial cooking IV
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS
The learners demonstrate an understanding performing mensuration and calculation in commercial cooking. The learners independently measure and calculates ingredients used in commercial cooking The learners… The learners… The learners… 1. Convert systems of measurementaccording to recipe requirement. 2. Measure ingredients according to recipe requirement 3. describe the functions of measuring tools PERFORM MENSURATION AND CALCULATIONS
The learners…
K to 12 Basic Education Curriculum, Home Economics, Commercial cooking , p. 7 Learning Module in Commercial cooking Grade 7 and 8 pp. 32-43
Manila paper, pentel pen Ask learners share to the class whatever skills learned from the activity. Discuss the learning competencies Present one recipe.Ask the students What are the tools needed in measuring The ingredients. Give the abbreviations and equivalents of measurements Functions of measuring tools. Types of measuring tools,
Demonstrate the proper way of measuring ingrediens
Answer the questions given
Accurate measurement produced quality product Quiz
Practical application
FRIDAY
VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Quarter
August 21,22,23,24,25, 2017
I. OBJECTIVES A. Content Standards
Learning Area
TERESITA M. SALVATIERRA
TUESDAY Baking tools and equipment, their uses and classification.
Grade Level
WEDNESDAY
GRADE 7 ANTHURIUM TLE-Bread and Pastry Production II THURSDAY
FRIDAY
B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
NINOY AQUINO DAY CELEB.
Baking tools and equipment are identified based on their uses. The learners… 1. explain the uses of tools and equipment for specific baking purposes. 2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
The learners…
The learners… 1. measure knowledge learned from the lesson.
The learners… Update lecture and other activities
2. write answers legibly. 3. apply good values learned while post-test is going on.
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
Lesson 1 p. 13 Lesson 1, LO1 pp. 5-8
Lesson 1 p. 13 Lesson 1, LO1 pp. 9-12
Lesson 1 p. 13 Lesson 1, LO1 pp. 5-12
Manila Paper, Laptop, TV, Powerpoint Presentation
Manila Paper
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or
Ask students to state knowledge learned from the lesson.
POST TEST
Show some pictures
Brainstorming Ask learners to give /summarize the lesson. Short quiz
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7-12
Answer the given questions Analyze the test results Written examination
remediation
V. REMARKS VI. REFLECTION
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
August 28,29,30,31; Sept 1, 2017 TUESDAY
Grade Level
WEDNESDAY
GRADE 7 MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
The learners…
Standard table of weights and measures. The learners… 1. measure knowledge already know about the lesson.
POST TEST The learners…
The learners…
The learners…
2. write answers legibly. 3. apply good values learned while post-test is going on.
II. CONTENT
PERFORM MENSURATION AND CALCULATION
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
Lesson 2 p. 14 Lesson 2 LO1, pp. 18-20
Manila Paper, Laptop, TV, powerpoint presentation
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
PRE TEST
Ask learners to give /summarize the lesson. Presentation of activity by group
DAILY LESSON LOG
School Teacher Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
TLE-Bread and Pastry Production
Quarter
September 4,5,6,7,8, 2017 TUESDAY
GRADE 7 ANTHURIUM
Learning Area
TERESITA M. SALVATIERRA
MONDAY
Grade Level
WEDNESDAY
II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards
Standard table of weights and measures. Standard table of weights and measures are identified and applied.
B. Performance Standards C. Learning Competencies/Objectives
The learners… 1. measure knowledge already know about the lesson. 2. write answers legibly. 3. apply good values learned
The learners… 1. familiarize oneself with the table of weights and measures in baking. 2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid
The learners…
The learners… 1. measure knowledge learned from the lesson. 2. write answers legibly. 3. apply good values
The learners…
while pre-test is going on.
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Lesson 2 p. 14 Lesson 2 LO1, pp. 18-22
A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the PRE TEST lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & Ask learners to give /summarize the abstractions about the lesson lesson. I. Evaluating Learning J. Additional activities for application or remediation
VI. REFLECTION
learned while post-test is going on.
PERFORM MENSURATION AND CALCULATION
B. Other Learning Resources IV. PROCEDURES
V. REMARKS
ingredients accurately.
Lesson 2 LO1, pp. 19-20
Lesson 2 LO1, pp. 21-22
CAMPUS INTRAMS
Lesson 2 LO1, pp. 18-22
Manila Paper, Laptop, TV, powerpoint presentation
Presentation of activity by group
Quiz after short review
Checking of answer sheets
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
MONDAY
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
GRADE 7 ANTHURIUM
Learning Area
TERESITA M. SALVATIERRA
TLE-Bread and Pastry Production
Quarter
September 11,12,13,14,15, 2017 TUESDAY
Grade Level
WEDNESDAY
II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards
Standard table of weights and measures. Standard table of weights and measures are identified and applied.
B. Performance Standards C. Learning Competencies/Objectives
The learners…
The learners… 1. familiarize oneself with the table of weights and measures in baking. 2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid ingredients accurately.
The learners…
The learners… 1. measure knowledge learned from the lesson. 2. write answers legibly. 3. apply pleasing values learned while post-test is going on.
The learners… Update incomplete lecture or activity
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
MARCOS’ DAY CELEB.
PERFORM MENSURATION AND CALCULATION
Lesson 2 p. 14 Lesson 2 LO1, pp. 19-20
Lesson 2 LO1, pp. 21-22
Lesson 2 LO1, pp. 18-22
Manila Paper, Laptop, TV, powerpoint presentation
Presentation of activity by group
Quiz after short review
Checking of answer sheets
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
October 9, 10, 11, 12,13 , 2017
MONDAY
TUESDAY
Grade Level
WEDNESDAY
GRADE 7 ANTHURIUM TLE-Bread and Pastry Production II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages
Classification of functional and non-functional tools. Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specifications. The learners… The learners… The learners… The learners… 1. measure knowledge learned in 1. determine lesson already 1. apply basic preventive 1. discuss the importance Lesson 3, LO2. know about storing tools and maintenance. of proper storage of tools equipment. and equipment. 2. read and analyze the questions 2. read carefully and write 2. follow the procedure in 2. demonstrate how to properly answers legibly. cleaning ranges properly. store tools and equipment properly. 3. practice values learned 3. apply self-discipline while pre 3. understand the value of 3. exercise safety practices. - test is going on storing tools. PERFORM BASIC PREVENTIVE MEASURE STORE TOOLS AND EQUIPMENT
LO2 pp. 44-46
LO2 pp. 47
Lessonle 3, p. 15 LO3 pp. 49
LO3 pp. 50-51
The learners…
EAST UNIT MEET
3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Manila Paper, Laptop, TV, powerpoint presentation Recall past lesson
Review
Introduce the lesson
Show some video
Demonstrate
Brainstorming
Question and answer
Ask learners to share knowledge gained. Written test
Post Test
Question and answer
Pre-test
Practicum
School
DAILY
Teacher
LESSON LOG
Teaching Dates and Time
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
TLE-Cookery
Quarter
October 16,17,18,19,20, 2017
MONDAY
GRADE 7 ANTHURIUM
TUESDAY
WEDNESDAY
II THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
The learners…
Classification of functional and non-functional tools. Maintain tools and equipment according to preventive maintenance schedule or manufacturer’s specifications. The learners… The learners… The learners… 1. determine lesson know about 1. review time from L1,2,3 1. measure knowledge storing tools and equipment. gained in L1,2,3 2. read carefully and write 2. give long test 2. write answers accurately answers legibly. 3. apply self-discipline while post - 3. exercise proper discipline 3. understand the value of test is going on while having a review periodical test
CONTINUATION OF EAST UNIT MEET/TRANSPORT STRIKE
STORE TOOLS AND EQUIPMENT
SECOND PERIODICAL TEST
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Lessonle 1,2, 3, pp. LO3 pp. 49
Lessonle 1,2, 3,
Test questions
Modules
- 15
Test Papers
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or
Review, Post Test
Review, Long Test
Setting of standards
The learners…
2nd PT for other subjects
presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Determine how much they have learned from the lesson 3
Post Test
Determine how much they have learned from the lessons
Periodical Examination
DAILY LESSON LOG
School
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Grade Level
Teacher
TERESITA M. SALVATIERRA
Learning Area
Teaching Dates and Time
July 24,25,26,27,28, 2017
Quarter
MONDAY
TUESDAY
WEDNESDAY
GRADE 7 MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
Baking tools and equipment, their uses and classification. Baking tools and equipment are identified based on their uses. The learners… 1. explain the uses of tools and equipment for specific baking purposes. 2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
The learners…
PRACTICUM
POST TEST
The learners… 1. observe safety precautions while activity is going on
The learners… 1. measure knowledge learned from the lesson.
2. maintain cleanliness and orderliness 3. understand the value of practicum
2. write answers legibly.
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
3. apply good values learned while post-test is going on. USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages
Lesson 1 p. 13 Lesson 1, LO1 pp. 10-11
Lesson 1, LO1 pp. 12-13
Lesson 1, LO1 p. 14
Lesson 1, LO1 pp. 5,7-12
Baking tools and equipment, their uses and classification. Baking tools and equipment are identified based on their uses. The learners… Update incomplete lecture and other activities.
4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Manila Paper, Laptop, TV
Show some pictures
Group work, Brainstorming
Demonstration
Ask learners to give /summarize the lesson. Short quiz
Re-demonstration
Checking of answer sheet
DAILY LESSON LOG
School Teacher Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
July 31; August 1,2,3,4, 2017
MONDAY
TUESDAY
Grade Level
WEDNESDAY
GRADE 7 MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
Standard table of weights and measures. Standard table of weights and measures are identified and applied. The learners… 1. measure knowledge already know about the lesson. 2. write answers legibly. 3. apply good values learned while post-test is going on.
II. CONTENT
POST TEST The learners… 1. familiarize oneself with the table of weights and measures in baking.
The learners…
2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid ingredients accurately.
The learners… 1. measure knowledge learned from the lesson. 2. write answers legibly. 3. apply good values learned while post-test is going on.
PERFORM MENSURATION AND CALCULATION
USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
Lesson 2 p. 14 Lesson 2 LO1, pp. 18-22
Lesson 2 LO1, pp. 19-20
Lesson 2 LO1, pp. 21-22
Lesson 2 LO1, pp. 18-22
The learners… Update incomplete lecture and other activities.
B. Other Learning Resources
Manila Paper, Laptop, TV, powerpoint presentation
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the PRE TEST lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & Ask learners to give /summarize the abstractions about the lesson lesson. I. Evaluating Learning J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
Presentation of activity by group
Checking of answer sheets
DAILY LESSON LOG
School Teacher Teaching Dates and Time
Grade Level
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
August 7,8,9,10,11, 2017
MONDAY
TUESDAY
WEDNESDAY
Conversion/substitution of weights and measure Accurate conversion/substitution of weights and measures are performed. The learners… 1. measure knowledge already know from the lesson.
The learners… 1. determine knowledge gained in Module 1,2,3.
GRADE 7-MYRTLE TLE-Bread and Pastry Production I THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards
Standard table of weights and measures.
B. Performance Standards
Standard table of weights and measures are identified and applied.
C. Learning Competencies/Objectives
The learners… 1. familiarize oneself with the table of weights and measures in baking. 2. apply basic mathematical operations in calculating weights and measures. 3. measure dry and liquid ingredients accurately.
II. CONTENT
PERFORM MENSURATION AND CALCULATION
2. write answers legibly.
2. answer the given exercises or questions.
3. apply good values learned while post-test is going on.
3. understand the importance of recalling past lessons.
POST TEST
LONG TEST/REVIEW
The learners…
The learners… 1. measure learner’s knowledge on different lessons in TLE 7 2. analyze questions carefully and choose answers accurately. 3. give value to your time and effort while test is going on.
PT FOR OTHER SUBJECTS
PERIODICAL EXAMINATION
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or
Lesson 2 p. 14 Lesson 2 LO1, pp. 21-22
Manila Paper, Laptop, TV, powerpoint presentation
Lesson 2 LO2, pp. 23-25
Test papers
presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Discussion, brainstorming Answer Self-check 1.1
Ask learners to give /summarize the lesson. Presentation of activity by group
Checking of answer sheets
Checking of answer sheets
V. REMARKS VI. REFLECTION
DAILY
School Teacher
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS TERESITA M. SALVATIERRA
Grade Level Learning Area
GRADE 7 Anthurium TLE-Cookery
LESSON
Teaching Dates and Time
Quarter
September 25,26,27,28,29, 2017
II
LOG MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
Proper measuring of ingredients. Reading of measurements is practiced with accuracy. Practice measuring Perform the given activity The learners… The learners… The learners… The learners… 1. measure the following; oil, white sugar, baking powder and 1. measure knowledge already 1. enumerate some liquid and dry ingredients. baking soda, evaporated milk, flour and butter. know from the lesson. 2. demonstrate on how to measure 2. exercise cleanliness and orderliness while activity is going on. 2. write answers legibly. dry and liquid ingredients. 3. observe safety practices while 3. appreciate the beauty of measuring ingredients accurately. 3. apply good values learned having a demonstration. while post-test is going on.
II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources
PERFORM MENSURATION AND CALCULATION
Lesson 2 p. 14 Lesson 2 LO3, p. 27
Lesson 2 LO3, pp. 28-31
Lesson 2 LO3, pp. 31
Manila Paper, Laptop, TV, powerpoint presentation
Measuring tools, spatula, mixing bowl, towel and complete PPE
DSSAA MEET
IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations &
Recall the past lesson.
Ask learners to give /summarize
The learners…
PRACTICUM
abstractions about the lesson I. Evaluating Learning PRETEST/Checking of papers J. Additional activities for application or remediation
the lesson. Re-demonstration
Evaluate their performance
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS TERESITA M. SALVATIERRA
July 10,11,12,13,14, 2017
Grade Level Learning Area Quarter
GRADE 7 TLE-Bread and Pastry Production I
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
II. CONTENT
Proper measuring of ingredients. Reading of measurements is practiced with accuracy. The learners… 1. measure the following; oil, white sugar, baking powder and baking soda, evaporated milk, flour and butter. 2. exercise cleanliness and orderliness while activity is going on. 3. appreciate the beauty of measuring ingredients accurately.
PRACTICUM(Group 1,2)
Perform the given activity The learners…
The learners…
The learners… 1. measure knowledge gained from the lesson. 2. write answers legibly. 3. apply good values learned while post-test/long test is going on.
PRACTICUM(Group 3,4)
PRACTICUM(Group 5,6,7)
PERFORM MENSURATION AND CALCULATION
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery
Lesson 2 p. 14 Lesson 2 LO3, p. 27-31
Measuring tools, spatula, mixing bowl, towel and complete PPE
Test paper
The learners… Update incomplete lecture and other activities.
G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
Demonstration
POST TEST/LONG TEST/Checking of papers
Evaluate their performance
J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School Teacher Teaching Dates and Time
MONDAY
I. OBJECTIVES
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Learning Area
TERESITA M. SALVATIERRA
Quarter
July 17,18,19,20,21, 2017 TUESDAY
Grade Level
WEDNESDAY
GRADE 7 (MYRTLE) TLE-Bread and Pastry Production I THURSDAY
FRIDAY
A. Content Standards B. Performance Standards C. Learning Competencies/Objectives
Baking tools and equipment, their uses and classification. Baking tools and equipment are identified based on their uses. The learners… 1. introduce the lesson to the learners, after which determine how much already know about tools and equipment. 2. write answers legibly. 3. apply good values learned while pre- test is going on.
II. CONTENT
The learners… 1. explain the uses of tools and equipment for specific baking purposes.
The learners…
The learners…
2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
USE TOOLS AND BAKERY EQUIPMENT
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
Lesson 1 p. 13 Lesson 1, LO1 p. 6
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7
The learners… 1. measure knowledge learned from the lesson.
2. write answers legibly. 3. apply good values learned while post-test is going on. USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning
Lesson 1 p. 13 Lesson 1, LO1 pp. 8-9
Lesson 1 p. 13 Lesson 1, LO1 pp. 10-12
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7-12
TV, Laptop, Manila Paper PRE TEST
Ask students to state knowledge learned from the lesson.
POST TEST
Show some pictures
Answer the given questions Analyze the test results
Brainstorming Ask learners to give /summarize the lesson. Short quiz
Demonstration
Answer the given questions Analyze the test results
Written examination
Re-demonstration
J. Additional activities for application or remediation
V. REMARKS VI. REFLECTION
DAILY LESSON LOG
School
DINGRAS NHS/Lt. EFMNHS, POBLACION CAMPUS
Teacher
TERESITA M. SALVATIERRA
Learning Area
Teaching Dates and Time
July 24,25,26,27,28, 2017
Quarter
MONDAY
I. OBJECTIVES A. Content Standards B. Performance Standards
Grade Level
Baking tools and equipment, their uses and classification. Baking tools and equipment are
TUESDAY
WEDNESDAY
GRADE 7 (MYRTLE) TLE-Bread and Pastry Production I THURSDAY
FRIDAY
C. Learning Competencies/Objectives
identified based on their uses. The learners… 1. introduce the lesson to the learners, after which determine how much already know about tools and equipment. 2. write answers legibly. 3. apply good values learned while pre- test is going on.
II. CONTENT
The learners… 1. explain the uses of tools and equipment for specific baking purposes.
The learners…
The learners…
2. prepare tools and equipment for specific baking purposes. 3. understand the value of kitchen tools and equipment.
USE TOOLS AND BAKERY EQUIPMENT
PREPARE TOOLS AND EQUIPMENT FOR SPECIFIC BAKING PURPOSES
Lesson 1 p. 13 Lesson 1, LO1 p. 6
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7
The learners… 1. measure knowledge learned from the lesson.
2. write answers legibly. 3. apply good values learned while post-test is going on. USE TOOLS AND BAKERY EQUIPMENT
III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources
B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Making generalizations & abstractions about the lesson I. Evaluating Learning J. Additional activities for application or remediation
Lesson 1 p. 13 Lesson 1, LO1 pp. 8-9
Lesson 1 p. 13 Lesson 1, LO1 pp. 10-12
Lesson 1 p. 13 Lesson 1, LO1 pp. 5,7-12
TV, Laptop, Manila Paper PRE TEST
Ask students to state knowledge learned from the lesson.
POST TEST
Show some pictures
Answer the given questions Analyze the test results
Brainstorming Ask learners to give /summarize the lesson. Short quiz
Demonstration
Answer the given questions Analyze the test results
Written examination
Re-demonstration
V. REMARKS VI. REFLECTION
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