You are on page 1of 3

GRADE 1 to 12 School Anselmo A.

Sandoval Memorial National High School Grade Level 9


DAILY LESSON LOG Teacher Maria Cristina M. Comia Learning Area TLE
Teaching Dates Quarter Fourth
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Cookery 2 Cookery 2

I. OBJECTIVES
A. Content Standard
B. Performance Standard
C. Learning Competency/Objectives TLE_HECK9PD-IVb-f-15
Write the LC code for each.
II. CONTENT Classification/Types Of Desserts And Their Characteristics
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages LM-Cookery Grade 9
195

3. Textbook pages
4. Additional Materials from
Learning Resource
(LR)portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
Picture Analysis!
(ingredients in making desserts-sugar, fruits,mr gulaman,cheese,etc)

B. Establishing a purpose for the


lesson

1
Jski.dv
Asks the students to say something about these ingredients
What is formed when we mixed some combinations of these
ingredients? What are the possible dishes that can be formed out of
these ingredients?
Pick and Make Rumours about Me!

Class will be divided into 7 groups. Each group will pick one type of
dessert and make a group discussion about it. Each group then shares
C. Presenting examples/instances something about their chosen type of dessert.
of the new lesson The discussion will be guided using this table:
Type of charact Ingredi examples
dessert eristics ents
used

Each group will be given a recipe and based on the procedures of the
D. Discussing new concepts and
recipe; students will identify the tools and equipment needed. The
practicing new skills # 1 students will then prepare lists of tools and present it to the class.
The teacher will present the rubrics for evaluating the students
‘performance and output. The students will now prepare the work area
E. Discussing new concepts and
and will assemble all the tools and ingredients needed. They will also
practicing new skills # 2 perform the mise en place.

The Chef’s Moment…


A. The students will now prepare all the tools and equipment needed in
making desserts. The students are expected to observe and follow all
the safety and sanitary rules when working in the food laboratory.

F. Developing mastery
(Leads to Formative Assessment 3)

Come to think of it!


G. Finding practical applications of
How will you make the learning gained from the day’s activity useful at
concepts and skills in daily living home and in the future?
2
Jski.dv
H. Making generalizations and Why do you think everyone should be familiar with the tools, equipment
abstractions about the lesson and utensils needed in preparing desserts?
Rate me!
I. Evaluating learning The group performance and outputs will be evaluated using the rubrics
provided in the students’ LM’s.
Journal Activity
The students will accomplish this activity on their journal.

What did I learn today? How


was my performance?

J. Additional activities for What should I do to


application or remediation make my performance
better?

What difficulties did I


encounter during my
laboratory activity?

V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in the evaluation
B. No. of learners who require additional activities for
remediation who scored below 80%
C. Did the remedial lessons work? No. of learners who
have caught up with the lesson
D. No. of learners who continue to require remediation

E. Which of my teaching strategies


worked well? Why did these
work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?

Checked by:
___________________
GABRIEL R. ROCO,Ed.D.
Principal IV

3
Jski.dv