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    DLL-Format-for-TLE 2nd Day

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    JENEFER REYES
    This document is a daily lesson log for a 7th grade commercial cooking class. The objectives are for students to identify different kitchen tools and equipment and their functions. The content topic is "Cooking utensils that every kitchen needs." The procedures have the teacher review kitchen utensils with students, present pictures of utensils, have students identify functions, do a matching activity, discuss definitions, and evaluate students by having them list kitchen utensils and their uses. The reflection section asks the teacher to assess their lesson and students' progress.

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    © All Rights Reserved
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    DLL-Format-for-TLE 2nd Day

    Uploaded by

    JENEFER REYES
    846 views1 page
    This document is a daily lesson log for a 7th grade commercial cooking class. The objectives are for students to identify different kitchen tools and equipment and their functions. The content topic is "Cooking utensils that every kitchen needs." The procedures have the teacher review kitchen utensils with students, present pictures of utensils, have students identify functions, do a matching activity, discuss definitions, and evaluate students by having them list kitchen utensils and their uses. The reflection section asks the teacher to assess their lesson and students' progress.

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    This document is a daily lesson log for a 7th grade commercial cooking class. The objectives are for students to identify different kitchen tools and equipment and their functions. The content topic is "Cooking utensils that every kitchen needs." The procedures have the teacher review kitchen utensils with students, present pictures of utensils, have students identify functions, do a matching activity, discuss definitions, and evaluate students by having them list kitchen utensils and their uses. The reflection section asks the teacher to assess their lesson and students' progress.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    846 views1 page

    DLL-Format-for-TLE 2nd Day

    Uploaded by

    JENEFER REYES
    This document is a daily lesson log for a 7th grade commercial cooking class. The objectives are for students to identify different kitchen tools and equipment and their functions. The content topic is "Cooking utensils that every kitchen needs." The procedures have the teacher review kitchen utensils with students, present pictures of utensils, have students identify functions, do a matching activity, discuss definitions, and evaluate students by having them list kitchen utensils and their uses. The reflection section asks the teacher to assess their lesson and students' progress.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Emilia Perez Ligon High

    School Grade Level 7


    School
    Commercial
    GRADE 1 to 12 Teacher Renz Eliseo M. Hernandez Learning Area
    DAILY Cooking
    LESSON LOG Teaching Dates and
    TECHNOLOG January 22, 2020/ 8:30-9:30 Quarter 4th
    Y AND
    Time
    LIVELIHOOD
    EDUCATION
    Department
    Checked by:
    Nestor A. Guimbaolibot
    Officer-In-Charge/ Head Teacher VI
    FIRST DAY
    Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary
    procedures must be followed and if needed, additional lessons, exercises and remedial activities may be done for
    I. OBJECTIVES developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing
    objectives support the learning of content and competencies and enable children to find significance and joy inlearning the
    lessons. Weekly objectives shall be derived from the curriculum guides.
    A. Content Standards The learners demonstrate understanding of kitchen tools and equipment
    B. Performance Standards The learners shall be able to identify kitchen tools and equipment based on their uses.

    The learners….

    C.Objectives / Utilize kitchen tools and equipment


    Learning Competencies
    TLE-HECK7/8UT-oa-1
    K –Identify different Kitchen equipment with its function.
    S- Re-arrange pictures of kitchen equipment according to function.
    A- Accept the idea that this equipment lessen the kitchen workload.
    Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the
    content can be tackled in a week or two.
    II. CONTENT / TOPIC
    “Cooking utensils that every kitchen need”
    List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in
    III. LEARNING REFERENCES / RESOURCES learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on
    learning promotes concept development.
    A. References 10-11 K-12 Learning Module in TLE Commercial Cooking/Exploratory Course in Grade 7 & 8
    B. Other Learning Resources Pictures from the internet
    These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always
    be guided by demonstration of learning by the students which you can infer from formative assessment activities. Sustain
    IV. PROCEDURES learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
    learning processes, and draw conclusions about what they learned in relation to their life experiences and previous
    knowledge. Indicate the time allotment for each step.
    A. Review What are the different kitchen utensils can be found in your kitchen?
    Flashing pictures of kitchen utensils.
    Let the students decide on the functions of each kitchen utensils.
    B. Topic presentation / Discussion
    Discussion
    Conclusion
    C. Practical application / Mastery development Match the pictures with its function.

    Definition of terms
    D. Generalization / Abstraction
    Strengthening of knowledge
    Discussion
    E. Evaluation / Assessment Give at least 5 kitchen utensils with their uses.
    F. Homework / Agreement List down more kitchen utensils/equipment function that were not discussed.
    V. REMARKS
    Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works?
    VI. REFLECTION What else needs to be done to help the students learn? Identify what help your instructional supervisors can provide for you
    so when you meet them, you can ask them relevant questions.
    A. No. of learners who earned 80% in the
    evaluation.

    B. No. of learners who scored below 80%. / for


    remediation

    C. What innovation or localized materials did I


    use/discover

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