8

GRADES 1 to 12 School: Bacungan National High School Grade Level:

DAILY LESSON LOG
Teacher: MC REGOR A. LUCHING Learning Area: TLE COOKERY
Teaching Dates and Time: Quarter: THIRD (3)

I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Content Standards: The learner demonstrates an understanding of the operational concept and principles in:
Performance Standards:  Tasks to be undertaken  Appropriate hand tools  Malfunctioning tools in  Routine maintenance of
are properly identified. are checked for proper unplanned or unusual tools are undertaken
 Appropriate hand tools operation and safety. event are reported. according to standard
are identified.  Unsafe or faulty tools operational procedure,
 Hand tools are selected are identified. principles and
according to the task  All tools are marked for techniques.  Tools are
requirement. repair according to stored safely in
standard company appropriate locations in
procedures. accordance with
manufacturer‟s
specifications or standard
operating procedure.
Learning 1. Plan and prepare the 2. Prepare and use hand 3. Prepare report of 4. Maintain hand tools
Competencies/Objectives: task to be undertaken tools malfunctioning tools
Write the LC Code for each

II. CONTENT Use hand tool Use hand tool Use hand tool Use hand tool

III. LEARNING RESOURCES

References Automotive learning Automotive learning Automotive learning Automotive learning Automotive learning
module by Dir. IMELDA module by Dir. IMELDA module by Dir. IMELDA module by Dir. IMELDA module by Dir. IMELDA
B. TAGANAS, CG B. TAGANAS, CG B. TAGANAS, CG B. TAGANAS, CG B. TAGANAS, CG
downloaded from downloaded from downloaded from downloaded from downloaded from
deped.gov.ph deped.gov.ph deped.gov.ph deped.gov.ph deped.gov.ph
Teacher’s Guide Pages
Learner’s Materials Pages 10-12 10-12 10-12 10-12 10-12
Textbook Pages Not applicable Not applicable Not applicable Not applicable Not applicable
Additional Materials from Learning Yahoo.com/images Yahoo.com/images Yahoo.com/images Yahoo.com/images Yahoo.com/images
Resource (LR) portal
Other Learning Resources

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES

A. Reviewing Previous Lesson or “Picture Analysis” “Picture Analysis” “Picture Analysis” “Picture Analysis” “Picture Analysis”
Presenting the New Lesson Let the students give their Let the students give their Let the students give their Let the students give their Let the students give their
ideas about the two ideas about the two ideas about the two ideas about the two ideas about the two
pictures. pictures. pictures. pictures. pictures.

B. Establishing a Purpose for the Let the students guess Inform the students the The teacher will give the Let the students’ share
Lesson the title of the new lesson. competency they should students an activity. their ideas on what are
Present the objectives of achieve for an hour. Jumbled word in common the classification of
the lesson to the students. culinary industry terms sandwiches
C. Presenting Present tools and utensils The teacher will give a The teacher will ask The teacher will give
Examples/Instances of the situations to the students situation with an improper every group who can give examples of classification
Lesson and ask what appropriate use ingredient. Let the a culinary term used in of sandwiches
tool and equipment students determine the preparing sandwiches
should be used. mistake done in the
Teofilo and Ana were situation and give the
asked by their teacher to correct ingredients
to get the tools ask and needed in preparing
what is the uses of the sandwiches
tools and utensils
D. Discussing New Concepts Divide the class into five (the same group) The teacher will discuss The teacher will discuss
and Practicing New Skills #1 groups through color Assign each group a task the lesson and show the classification of
coding. Each group will be identifying the ingredients picture of common sandwiches
given an envelope needed in preparing culinary terms examples
containing pictures, sandwiches. The teacher and each group will
manila paper, glue and will provide the identify the given pictures
 strips of paper with written ingredients. Each group using the newly learned
names of different tools, will pick the ingredient culinary terms.
utensils given in each list Group 1. Club sandwich
Task: The students will Group 1: hamburger picture
paste the pictures in the ground patty with Group 2. Cold sandwich
manila paper and the vegetable picture
strips of paper below each Group 2: cheese with one Group 3. Garnishes
picture to label/indicate or more varieties picture
the names of the tools Group 3: Chicken ,grilled, Group 4. Hot sandwich
and utensils and fried breast or chicken picture
equipment. The students salad Group 5. Open sandwich
will then post their outputs Group 4: corned beef picture
on the board using the with pickle and mustard
pushpins. Students will be Group 5: ham with
given 5 minutes to finish cheese , fried egg
the task.

E. Discussing New Concepts The teacher will discuss the The teacher will discuss the The teacher will discuss the The teacher discuss the hot
and Practicing New Skills different tools, utensils and correct ingredients to be common culinary industry and cold sandwiches and
#2 equipment and their uses used for each kind of terms components of sandwiches
sandwiches

F. Developing Mastery (the same group) (the same group) . The teacher will give The teacher will give an
(Leads to Formative feedback to the students exercise to the students and
Each group will be given a mini The group will perform a regarding their performance let the students identify the
Assessment 3)
white board and a white board role play on how they will during the activity. type of sandwiches. The
marker. The students will act as an-ingredients in following exercise was
identify the names of the tool preparing sandwiches. Each written in the manila paper.
and equipment according to the group will be given 5
meaning/use given by the minutes to present.
teacher.

G. Finding Practical The students will share to the Why do we need to use the Are the culinary terms the Why do we need to tackle
Applications of Concepts class their personal experiences appropriate ingredients? same with the ones you do the classification of
and Skills in Daily Living in using the tools and or apply in home? Explain in sandwiches ?
equipment in preparing what way?
sandwiches
H. Making Generalizations and What is the importance of What benefit can we get Why do we need to value Why do we need to study
Abstractions about the Lesson learning the uses of the from proper using of the importance of the and discuss the
different tools utensils and ingredients needed in common culinary terms in classification of
equipment in preparing preparing appetizer? preparing sandwiches? sandwiches?
sandwiches equipment, and
supplies/materials in our
daily living?
I. Evaluating Learning Identify the following tools Show a picture and let the The teacher will announce The students will identify
and equipment in preparing students identify the the result of their activity. whether the statement is
sandwiches. ingredients in preparing true or false.
1.Used to cut cheese sandwiches 1.Cold sandwich is a two
(cheese knife) 1.egg slice of bread with spread
2.Used to shred or grate 2.hamburger applied with cold filling
cheese. 3.bacon 2.Garnishes maybe
3.Used to slice hard-boiled 4.cheese vegetable or fruits
egg evenly (egg slice) 5. corned beef 3. Spread used to add
4. It is used to store flavor, ,moisture, and
ingredients that need to be richness to sandwich
cooled (refrigerator)
5. Used to mix ingredients
(Wooden-spoon)
J. Additional Activities for Research the other tools Give at least 3 culinary Research the most
Application or Remediation and equipment used in terms in preparing expensive sandwich
preparing sandwiches sandwiches

REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be done to help the students learn?
REFLECTION Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
No. of learners who earned 80% in
the evaluation

No. of learners who require

additional activities for remediation

Did the remedial lessons work? No.

of learners who have caught up with
the lesson

No. of learners who continue to

require remediation

Which of my teaching strategies

work well? Why did these work?
What difficulties did I encounter
which my principal or supervisor can
help me solve?

What innovations or localized

materials did I used/discover which I
wish to share with other teachers?