Cookery Week 2-Day2

OLIVAREZ COLLEGE TAGAYTAY
E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City
DAILY LESSON LOG (DLL)

1ST SEMESTER S.Y. 2018-2019
Subject Code :HE001 Subject Description :Cookery 1

Inclusive Teaching Dates:Week 2 Day 2 Schoology Access Code: T39FN-QRCM4
I. Objectives
A. Content B. Content C. Performance D. Learning E. LC Code F.
Standards Standards Competencies Date
1. Factors in the The learners The learners recognize L1. Assess TLE_EM7/8- Week
business demonstrate his/her PECs and Personal 00-1 2/Day
environment an prepare an activity plan Entrepreneurial 2
2. Identifying understanding that aligns that with that Competencies
business one’s PECs of a 1.1. Explain
opportunities practitioner/entrepreneur dimensions/clusters
in cookery of PECs and the
different
characteristic traits
per cluster
1.2. evaluate one’s
PECs
II. Content (Topic Covered)

1. Factors in the business environment
2. Identifying business opportunities
III. Learning Resources (printed/online in APA format)

 Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,
 Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
 De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
 Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
 De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-
429
 Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.
 De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420432.
 Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.
 De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home Economics Third
Year, pp 86 -89. Saint Bernadette Publications, INC. 1997
IV. Procedures:
A. Reviewing previous 1. The instructor will ask questions related to previous topics so
lesson or presenting the new that the students can recall
lesson 2. The instructor will present the topic through showing videos
and photos.
B. Establishing a purpose for Classroom Opinion Polls – The instructor asked the idea of the
the lesson students about the topic and provided the objective and outline of
the matter
Video Presentation – The instructor presented a video that
shows the overview of the topic
C. Presenting 1. Presentation of photos and videos related to the lesson.
examples/instances of the 2. Presentation Power Point Presentation
new lesson 3. Relates industry based experiences to students.
4. Checks students' comprehension through asking related
questions
D. Discussing new concepts Discussion Method:
and practicing new skills # 1 Discuss the factors in the business environment through power
point presentation.
E. Discussing new concepts Discussion Method:

and practicing new skill # 2 1. Discuss the Identifying business opportunities through
power point presentation and setting examples through
video presentation.
F. Developing mastery Formative Assessment strategies:
(Leads to Formation Convergence Mastery
Assessment 3) Group Activity
Interview a successful chef or entrepreneur in your area whose
type of business is related with Cookery. Analyze the result of
the interview and reflect on the similarities and/or differences.
This will be presented after a certain hours
G. Finding practical Concrete experience and reflective observation.
applications of concepts and 1. The students can identify what is of “value” to the
skills in daily living customer
2. The students can identify the customer to sell
3. The students can explain what makes a product unique
and competitive
4. The students can apply creativity and innovative
techniques to develop marketable product
5. The students can employ a unique selling proposition
(USP) to the product and/or service
H. Making generalization Generalization and abstraction approaches:
and abstraction about the
lesson 1. The study of the business environment in a particular
location has far reaching and long-term effects on a small
or micro enterprise’s viability. In fact, business ideas and
opportunities are partly shaped or determined by the
business location.
2. Unless it is possible to migrate to more favorable
locations, the ideas and opportunities for business will
oftentimes be delimited to the surrounding areas.
3. The business environment consists of both the tangible
and intangible factors that affect either the external or
internal business operations. They may include the land
area available for economic zones, the physical layout
and barriers such as rivers, parks or lakes, and building
obstructions as well as the transportation network; all of
which are considered tangible factors. They also include
the demography of clients and suppliers, the competitors
in the locale/area and the available technology for
production. The intangible factors, on the other hand,
include the sub-culture, industry trends, economic and
government activity or the political situations in the area.
I. Evaluating learning Written Exam

J. Additional activities for
application or remediation
(BLENDED LEARNING)
V. Remarks:
The students have been able to learn the following through elaborative discussion, setting of
examples through photos and video presentation and formative assessment strategies.
1. Three clusters of PECS (achievement, planning, and power clusters)
2. Characteristics
VI. Reflection
A. No. of learners who earned 80% on the
formative assessment From previous activities 100%
B. No. of learners who require additional

activities for remediation From previous activities 0%
C. Did the remedial lesson work? No. of

learners who have caught up with the lessons No remedial class
D. No. of learners who continue to require

remediation Students do not need remedial lesson
E. Which of my teaching strategies worked Video Presentation and Power Point

well? Presentation
F. What difficulties did I encounter which my

principal or supervisor can help me solve? Internet connection for more references
G. What innovation or localized materials did I

use/discover which I wish to share with other Powerpoint Presentation and Video
teachers? Presentation
Prepared by:
RAYMOND L. MARCOS
Instructor
Checked by:
MR. MYKE PONCE CUESTA

TVL Coordinator
Approved by:
EFANNY E. FELIAS, LPT, MEM
Principal

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OLIVAREZ COLLEGE TAGAYTAY

E. Aguinaldo Hi-Way, Crossing Silang, Tagaytay City

DAILY LESSON LOG (DLL)

Subject Code :HE001 Subject Description :Cookery 1

II. Content (Topic Covered)

III. Learning Resources (printed/online in APA format)

E. Discussing new concepts Discussion Method:

I. Evaluating learning Written Exam

B. No. of learners who require additional

C. Did the remedial lesson work? No. of

D. No. of learners who continue to require

E. Which of my teaching strategies worked Video Presentation and Power Point

F. What difficulties did I encounter which my

G. What innovation or localized materials did I

MR. MYKE PONCE CUESTA

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