School: Dayap National High School Mabacan Annex Grade Level: 9

GRADES 1 to 12 Teacher: Jayson S. Malate Learning Area: Cookery 9

DAILY LESSON LOG Teaching Dates and Time: November 6-10, 2023 – 12:00-12:45 PM Quarter: 2-WEEK 1

I. OBJECTIVES SESSION 1 SESSION 2 SESSION 3 SESSION 4

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to understanding how to understanding how to prepare
sandwiches prepare sandwiches prepare sandwiches. sandwiches
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches. prepare sandwiches
C. Learning Competencies LO1: Perform mise en place LO1: Perform mise en place LO1: Perform mise en place LO1: Perform mise en place

1.1 identify ingredients 1.2 Identify culinary terms 1.3 Identify type/classification
according to the given recipe. 1.1 identify ingredients related to sandwiches of sandwiches
according to the given
recipe.
D. Sub tasking (if needed) At the end of the session, At the end of this session, At the end of the session, the At the end of the session, the
students can enumerate the the learners can familiarize learners can apply the learners can classify the
different ingredients in making and classify the different culinary terms related to different kinds of sandwiches.
sandwich. tools and equipment for sandwich.
sandwich making.

Write the LC code for each TLE_HECK9-12SW-IIIa-11 TLE_HECK9-12SW-IIIa-11 TLE_HECK9-12SW-IIIa-11 TLE_HECK9-12SW-IIIa-11

II. CONTENT - DIAGNOSTIC TEST Ingredients Used for -Special Tools for Culinary Terms Related to - Different Types of Sandwich
(Subject Matter) Sandwiches Sandwiches Sandwiches

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages LM p6-8 LM p8-10 NA LM p 12-15
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and https://www.scribd.com/ Visuals from Laptop and TV,
pictures, actual tools, chalk, TV, pictures, actual tools, document/517108632/ pictures, actual tools, chalk,
eraser, speaker, chalk, eraser, speaker, Information-Sheet-5-1- eraser, speaker,

Visuals from Laptop and

TV, pictures, actual tools,
chalk, eraser, speaker,
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Conduct a recap of the Conduct a recap of the previous
meeting. previous discussion. previous discussion. discussion.
B. Establishing purpose for the Lesson Tell Me What You See! YOU NAME IT! GIBERRISH GAME The teacher will ask the learners
(Motivation) Show pictures of different Name the following tools or The learners will guess the about their favorite sandwich
ingredients on making equipment. gibberish word. and why.
sandwiches.

C. Presenting examples /instances of the -Power point Presentation or -Power point Presentation or -Power point Presentation -Power point Presentation or
new lessons (show pics, videos, ppt) Video Presentation Video Presentation - Video Presentation Video Presentation
D. Discussing new concepts and Conduct a 5-item pretest What are the basic tools The teacher will call The teacher will ask the learner
practicing new skills #1. (Pre-Discussion related to sandwiches that students randomly and ask about their favorite sandwich
Activity) you know? them about their and why?
assignments and they will
present it in the class.
E. Discussing new concepts & practicing Using visual aids, the teacher Using visual aids, the Using visual aids, the Using visual aids, the teacher
and concern to new skills #2 will deliver the lesson for the teacher will deliver the teacher will deliver the will deliver the lesson for the
day. lesson for the day. lesson for the day. day.
F. Developing Mastery (Leads to The class will enumerate the The class will identify the Conduct of the graded Hot or Cold
Formative Assessment) (activity after the different ingredients in making following if it’s Tools or recitation. Two points if able Identify the following
lesson) sandwiches. Equipment. to answer correctly. sandwiches if they are belong to
hot or cold sandwiches
G. Finding Practical Applications of Why is it important to identify How is it important to have Why do we need to be Why do we need to be familiar
concepts and skills in daily living the different ingredients in tools in making sandwich? familiar in the different in the different culinary terms
(application) making a sandwich? culinary terms related to related to sandwich?
sandwich?
H. Generalizing & Abstractions about the If time permits, have a synthesis If time permits, have a If time permits, have a If time permits, have a synthesis
lessons of the lesson. synthesis of the lesson. synthesis of the lesson. of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a eight The teacher will conduct a The teacher will conduct a Classify the different kinds of
(8) – item formative assessment, ten (10) – item formative five (5) – item formative sandwiches.
advice students to prepare a ¼ assessment, advice students assessment, advice students
sheet of paper) to prepare a ¼ sheet of to prepare a ¼ sheet of
paper) paper.
J. Additional activities for application or Interview Search at least 10 culinary Search the Different Prepare for a long quiz.
remediation (assignment/homework) Ask 5 members of your family terms related to sandwiches Types/Classifications of
and ask the what is their favorite Sandwiches. Write it in your
ingredients of sandwich. Write TLE Notebook.
in your TLE notebook.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
 C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which
my principal/supervisor can help me solve?
G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: NOVEMBER 13-17, 2023 – 12:00-12:45 PM Quarter: 2- WEEK 2

I. OBJECTIVES SESSION 5 SESSION 6 SESSION 7 SESSION 8 FREE DAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate
understanding how to prepare understanding how to prepare understanding how to an understanding how to
sandwiches. sandwiches. prepare sandwiches. prepare sandwiches.
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches. prepare sandwiches.
C. Learning Competencies LO 1. Perform mise en place LO 2. Prepare a variety of LO 2. Prepare a variety of LO1
1.1 identify ingredients sandwiches sandwiches
according to the given. LO2
1.2 Identify culinary terms 2.1 Identify sandwich component. 2.1Identify sandwich
component
related to sandwiches
1.3 Identify type/classification
of sandwiches

D. Sub tasking (if needed) At the end of the session, At the end of this session, the At the end of this session, At the end of the session,
students should be able to attain learners can name the sandwich the learners can students should be able to
at least 75% mastery from the components. independently observe their answer the given question.
long quiz. own subject based on its
component.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb- TLE_HECK9-12SW-IIIb-
g12 g12
II. CONTENT Ingredients Used for Basic Component of Sandwich Observation GRADED
(Subject Matter) Sandwiches RECITATION
Special Tools for Sandwiches
Culinary terms for Sandwich
Different Kinds of Sandwich

III. Learning Resources

A. References

1.Teacher’s Guide Pages NA NA NA NA

2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages NA NA p.260-262 NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and https://
pictures, actual tools, chalk, TV, pictures, actual tools, www.youtube.com/watch?
eraser. chalk, eraser, masking tape, v=NvP-iYf1ymc
speaker,
https://www.youtube.com/watch?
v=LfrI7iqJQZ4
IV.PROCEDURES
A. Review Previous Lessons Give a short review. Conduct a recap of the previous Conduct a recap of the NA
discussion. previous discussion.
B. Establishing purpose for the Lesson Long Quiz WORD HUNT Video Watching about The teacher will play the
(Motivation) Sandwiches “Let’s Make a Burger
Song”

C. Presenting examples /instances of the new Long Quiz Show pictures -Actual Observation Power point or Video
lessons (show pics, videos, ppt) Presentation
D. Discussing new concepts and practicing Long Quiz The learners will try to label the The teacher will discuss the The teacher will discuss
new skills #1. (Pre-Discussion Activity) components of sandwich through directions of observation the instructions to the
the pictures shown on the screen. activity. learners.
E. Discussing new concepts & practicing and Long Quiz The learners will start to There is bowl that full of
concern to new skills #2 answer the observation tool questions about the
about their sandwich. previous topics. The
Using visual aids, the teacher will learners will pass the bowl
deliver the lesson for the day. to their classmates while
the music is being play.
When the songs stop, the
student who hold the bowl
will pick a question and
he/she will answer it.
Continue the process until
all learners answer the
recitation.
F. Developing Mastery (Leads to Formative Long Quiz Label the components of The learners will start to GRADED
Assessment) (activity after the lesson) sandwich. answer the observation tool RECITATION
given to them.
G. Finding Practical Applications of concepts Long Quiz The learners will think and write The learners will share their GRADED
and skills in daily living (application) ingredients which can be used as observations to the class. RECITATION
structure or base, fillings or
moistening agent in the
corresponding place or area of a
BIG SANDWICH.
H. Making Generalizations & Abstractions Long Quiz If time permits, have a synthesis If time permits, have a GRADED
 about the lessons of the lesson. synthesis of the lesson. RECITATION
I. Evaluating Learning (assessment/test) Long Quiz The teacher will conduct a five The learner will answer the GRADED
(5) – item formative assessment, journal RECITATION
advice students to prepare ¼ sheet
of paper. I learned that…………
I realized that………….
J. Additional activities for application or Collect and compile twenty Bring any types of sandwich next Prepare for graded recitation Search for Identify Breads
remediation (assignment/homework) pictures of different types of meeting. next meeting. Suited for Sandwich
sandwiches, classify according Making. Write it in your
to Hot or Cold sandwiches. TLE Notebook.
The learners’ output will be
rated based on the rubric.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: NOVEMBER 20-24, 2023 – 12:00-12:45 PM Quarter: 2 WEEK 3

I. OBJECTIVES SESSION 9 SESSION 10 SESSION 11 SESSION 12 FREE DAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding preparing and understanding preparing and
sandwiches. sandwiches. cooking sauces required for cooking sauces required for
menu items. menu items.
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare and sauces required prepare and sauces required
for menu items. for menu items.
C. Learning Competencies LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches sandwiches sandwiches sandwiches

2.2 Identify bread suited for 2.2 Identify bread suited for 2.2 Identify bread suited for 2.1 Identify sandwich
sandwich making sandwich making sandwich making component.

2.2 Identify bread suited for

sandwich making
D. Subtasking (if needed) At the end of the session, At the end of the session, Observation At the end of the session,
students should identify bread students should identify bread students should be able to
suited for sandwich making suited for sandwich making attain at least 75% mastery
from the long quiz.
Continuation………….
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12
II. CONTENT Types of Bread Continuation…. Observation Types of Bread
(Subject Matter) -Yeast Bread Types of Bread
-Buns and Rolls -Flat Bread
-Wraps
-Quick Bread
III. Learning Resources
A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages pp. 154-158 pp. 154-158 NA NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B.Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser, masking tape, speaker, eraser, masking tape, speaker, eraser, masking tape, speaker.
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the Conduct a recap of the previous Conduct a recap of the Give a short review.
previous discussion. Ask the discussion. Ask the learners previous discussion. Ask the
learners about their past about their past lessons. learners about their past
lessons. lessons.
B. Establishing purpose for the Lesson Give different kinds of bread Continuation of Discussion…… MATCH IT! Long Quiz
(Motivation) available in your place.
Describe it’s looks and taste.

C. Presenting examples /instances of the new Power point Presentation or Power point Presentation Actual bread, pen and paper. Long Quiz
lessons (show pics, videos, ppt) Video Presentation - Video Presentation
D. Discussing new concepts and practicing NA NA The teacher will discuss the Long Quiz
new skills #1. (Pre-Discussion Activity) instructions.

E. Discussing new concepts & practicing and Using visual aids, the teacher Using visual aids, the teacher Using the actual bread, pen Long Quiz
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the and paper. The teacher will let
day. day. the learners observe their
breads.
This is a 2-day discussion
F. Developing Mastery (Leads to Formative The learners will group the The learners will bring out Long Quiz
Assessment) (activity after the lesson) breads base on their types. their different types of bread.
This is a 2-day discussion They will observe each type
based on the last discussion.
G. Finding Practical Applications of concepts This is a 2-day discussion. Why is it important to become How does breads affect our Long Quiz
and skills in daily living (application) familiar in the different types of economy?
breads?
H. Making Generalizations & Abstractions If time permits, have a synthesis If time permits, have a Long Quiz
about the lessons of the lesson. synthesis of the lesson.
This is a 2-day discussion
I. Evaluating Learning The teacher will conduct a They will describe their bread Long Quiz
(assessment/test) This is a 2-day discussion. five(5) – item formative using the format given to
assessment, advice students to them.
prepare ¼ sheet of paper.
 Bread 1:
Bread 2:
Bread 3:
J. Additional activities for application or Have an advance reading for Bring 3 different kinds of bread Prepare for long quiz. Search for the Suitable
remediation (assignment/homework) the continuation of topic. next meeting. filling and spreads for
sandwich. Write in your
TLE Notebook.
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT III/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: NOVEMBER 27-DECEMBER 1, 2023 – 12:00-12:45 PM Quarter: 2 WEEK 4

I. OBJECTIVES SESSION 13 SESSION 14 SESSION 15 SESSION 16 FREE DAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. sandwiches. prepare sandwiches.
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches prepare sandwiches
C. Learning Competencies LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches. sandwiches sandwiches sandwiches
2.1 Identify sandwich
2.3 Suitable filling and 2.3 Suitable filling and spreads. 2.3 Suitable filling and component
spreads. spreads. 2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and
spreads.
D. Subtasking (if needed) At the end of this session, the At the end of this session, the At the end of this session, the At the end of the session,
learners can select suitable learners can select suitable learners should familiarize in students should be able to
fillings and spreads. fillings and spreads. different kinds of spread. answer the given questions.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
II. CONTENT GRADED RECITATION
(Subject Matter) Fillings and Spreads for Fillings and Spreads for Fillings and Spreads For
Sandwiches Part 1 Sandwiches Part 2 Sandwiches Part 3

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages LM pp. 158-159 LM pp 158-159 LM pp.158-159 NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B.Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV, NA
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser. eraser. eraser.

https://en.wikipedia.org/wiki/
Spread_(food)#:~:text=Comm
on%20spreads%20include
%20dairy%20spreads,spreads
%20(such%20as%20p
%C3%A2t%C3%A9).
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the Conduct a recap of the previous Conduct a recap of the NA
previous discussion. discussion. previous discussion.
B. Establishing purpose for the Lesson FOUR PICS, ONE WORD Ask the learners about their CROSSWORD PUZZLE CHARADES
(Motivation) favorite sandwich fillings. The teacher will prepare
Ask the learners about their words from the previous
favorite spread. topics.

C. Presenting examples /instances of the new Power point Presentation or Power point Presentation or Power point Presentation or Power point or Video
lessons (show pics, videos, ppt) - Video Presentation - Video Presentation - Video Presentation Presentation
D. Discussing new concepts and practicing NA NA NA The teacher will discuss the
new skills #1. (Pre-Discussion Activity) instructions to the learners.

E. Discussing new concepts & practicing and Using visual aids, the teacher The topic will deliver the lesson Using visual aids, the teacher Group the class into 6
concern to new skills #2 will deliver the lesson for the through PowerPoint and playing will deliver the lesson for the members. The team will
day. the downloaded video. day. choose one representative
who will act and the rest will
guess it. Timer is 2minutes.
F. Developing Mastery (Leads to Formative The learners will classify the Combi Combi! The learners will name 5 GRADED RECITATION
Assessment) (activity after the lesson) following fillings if they are The learners will try to guess different kinds of spread.
dry or moist fillings. what sandwich will come out
based on the filling’s
combinations.
G. Finding Practical Applications of concepts Why filling is called as the Is it necessary to used expensive Give the importance of spread. GRADED RECITATION
and skills in daily living (application) heart of sandwich? fillings to be suitable in any
kind of sandwich?
H. Generalizing & Abstractions about the If time permits, have a If time permits, have a synthesis If time permits, have a GRADED RECITATION
lessons synthesis of the lesson. of the lesson. synthesis of the lesson.
 I. Evaluating Learning The teacher will conduct a five The teacher will conduct a ten The teacher will conduct a The team who earned more
(assessment/test) (5) – item formative (10) – item formative five (5) – item formative points at the end of the game
assessment, advice students to assessment, advice students to assessment, advice students to are considered winners.
prepare ¼ sheet of paper. prepare ¼ sheet of paper. prepare ¼ sheet of paper.
J. Additional activities for application or Search for the most popular Search for the different kinds of Make an album (collage or Follow up for the Collage or
remediation (assignment/homework) sandwich fillings Spreads. Write it in your TLE scrapbook) of ten (10) Scrapbook Activity. To be
combinations. Write in your Notebook. different fillings and spread submitted on Monday.
TLE Notebook. Your output will be evaluated
using rubrics. To be submitted
next week.
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 SESSIONSchool:
17 DAYAP NHS MABACAN
SESSION 18 ANNEX SESSION 19 Grade
SESSION 20Level: 9 FREE DAY
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: DECEMBER 4-8, 2023 – 12:00-12:45 PM Quarter: 2 WEEK 5
I. OBJECTIVES
A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. sandwiches. prepare sandwiches.
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches prepare sandwiches
C. Learning Competencies LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches LO 2. Prepare a variety of sandwiches sandwiches
sandwiches
2.4 Select and prepare 2.4 Select and prepare 2.5 Prepare sandwiches using 2.5 Prepare sandwiches
glazes/sweet sauces glazes/sweet sauces. sanitary practices. using sanitary practices.

D. Sub tasking (if needed) At the end of this session, the At the end of this session the At the end of this session, the At the end of this session,
learners select appropriate learners can prepare skillfully learners can prepare the learners can prepare
glaze and sweet sauce. glazes and sweet sauces. sandwich using sanitary simple cold sandwich
practices. skillfully using sanitary
practices.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
II. CONTENT Prepare glazes/sweet sauces -Preparing Sandwiches Making Simple Cold
(Subject Matter) Prepare glazes/sweet sauces Sandwiches (Ham
Performance Task Sandwich)

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages NA NA pp. 161-162 pp. 162-165
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk, TV, pictures, actual tools,
 eraser. eraser, masking tape, speaker, eraser, masking tape, speaker, chalk, eraser, masking tape,
speaker,
https://www.youtube.com/
watch?v=eFoUP7M8wG0

https://www.youtube.com/
watch?v=m4Y4gmUrXVI

https://www.youtube.com/
watch?v=_CVuKvEr9cs

https://www.youtube.com/
watch?v=tJrT27G2FQM

tration/discussion.IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Conduct a recap of the Conduct a recap of the
discussion. previous discussion. previous discussion. previous discussion.
B. Establishing purpose for the Lesson DESCRIBE ME! PERFORMANCE TASK JUMBLED WORD Ask the learners if they are
(Motivation) The learners will describe the ready for today’s
pictures shown on the screen. performance.

C. Presenting examples /instances of the new Power point Presentation or Actual Ingredients, Tools and Power point Presentation or Power point Presentation
lessons (show pics, videos, ppt) - Video Presentation, board and Equipment - Video Presentation - Video Presentation
chalk

D. Discussing new concepts and practicing NA NA NA The teacher can decide if

new skills #1. (Pre-Discussion Activity) they will do the performance
task simultaneously or right
after the
demonstration/discussion of
the whole process.
E. Discussing new concepts & practicing and Using visual aids, the teacher PERFORMANCE TASK Using visual aids, the teacher Using visual aids, the
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the teacher will deliver the
day. day. lesson for the day.

The teacher will also

demonstrate the sandwich
making.
F. Developing Mastery (Leads to Formative FACT or BLUFF PERFORMANCE TASK The learners will find their
Assessment) (activity after the lesson) partner for the next activity. The learners will prepare
Group the learners into 5 their ingredients, tools and
groups. Each group will be equipment in preparing
given a n illustration board and sandwich.
chalk. (They will write their
 answer at the black part of it).
They will answer FACT if the
statement is correct, and
BLUFF if it’s not.
G. Finding Practical Applications of concepts Why glazes and sauces are PERFORMANCE TASK Why is it important to practice The learners will follow the
and skills in daily living (application) important in sandwich making? safety in assembling steps in making simple cold
sandwich? sandwich using their own
ingredients.
H. Making Generalizations & Abstractions If time permits, have a synthesis PERFORMANCE TASK If time permits, have a If time permits, have a
about the lessons of the lesson. synthesis of the lesson. synthesis of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a eight The teacher will evaluate the The teacher will conduct a ten The teacher will evaluate the
(8) – item formative assessment, output using the rubric. (5) – item formative performance using the
advice students to prepare ¼ assessment, advice students to rubric.
sheet of paper. prepare ¼ sheet of paper.
J. Additional activities for application or
remediation (assignment/homework) Prepare for a Performance Task Search for the Tools and Find a partner Find a partner
Equipment needed in
The learners will divide into sandwich making. Bring 2 loaf bread, ham, Bring buns or monay, burger
four groups. Each group will lettuce and cheese. If it’s not patty, lettuce and cheese. If
bring ingredients for making available, you can bring any it’s not available, you can
simple glaze. The performance spread or fillings available in bring any spread or fillings
will be rated using rubric. your home. available in your home.

V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA
Teacher III HT I/OIC

School: DAYAP NHS MABACAN ANNEX Grade Level: 9

GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: DECEMBER 11-15, 2023 – 12:00-12:45 PM Quarter: 2/WEEK 6

I. OBJECTIVES SESSION 21 SESSION 22 SEESION 23 SESSION 24 FREE DAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. sandwiches. prepare sandwiches.
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches prepare sandwiches

C. Learning Competencies LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches sandwiches sandwiches sandwiches

2.4 Prepare sandwiches using 2.4 Prepare sandwiches using 2.4 Prepare sandwiches using 2.1 Identify sandwich
sanitary practices. sanitary practices. sanitary practices. component.
2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and
spreads.
.4 Select and prepare
glazes/sweet sauces

2.5 Prepare sandwiches

using sanitary practices.

D. Sub tasking (if needed) At the end of this session, the At the end of this session, the At the end of this session, the At the end of the session,
learners can prepare simple learners can prepare learners can prepare students should be able to
hamburger skillfully using sandwich skillfully using sandwich skillfully using attain at least 75% mastery
sanitary practices. sanitary practices. sanitary practices. from the long quiz.
Write the LC code for each TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
II. CONTENT Make Hot Sandwiches Making Clubhouse Sandwich Making Grilled Cheese All the topics of LO2.
(Subject Matter) (Hamburger) Sandwich Prepare a variety of
 sandwiches

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages pp. 162-165 pp. 162-165 pp. 162-165 NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser, masking tape, speaker, eraser, masking tape, speaker, eraser, masking tape, speaker,
IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Conduct a recap of the Give a short review.
discussion. previous discussion. previous discussion.
B. Establishing purpose for the Lesson PERFORMANCE TASK PERFORMANCE TASK PERFORMANCE TASK Long Quiz
(Motivation)

C. Presenting examples /instances of the new Power point Presentation Power point Presentation Power point Presentation Long Quiz
lessons (show pics, videos, ppt) - Video Presentation - Video Presentation - Video Presentation

D. Discussing new concepts and practicing The teacher can decide if they The teacher can decide if they The teacher can decide if they Long Quiz
new skills #1. (Pre-Discussion Activity) will do the performance task will do the performance task will do the performance task
simultaneously or right after the simultaneously or right after simultaneously or right after
demonstration/discussion of the the demonstration/discussion the demonstration/discussion
whole process. of the whole process. of the whole process.
E. Discussing new concepts & practicing and Using visual aids, the teacher Using visual aids, the teacher Using visual aids, the teacher Long Quiz
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the will deliver the lesson for the
day. day. day.

The teacher will demonstrate the The teacher will demonstrate The teacher will demonstrate
actual hamburger making. the actual clubhouse making. the actual grilled cheese
making.
F. Developing Mastery (Leads to Formative Long Quiz
Assessment) (activity after the lesson) The learners will prepare their The learners will prepare their The learners will prepare their
ingredients, tools and equipment ingredients, tools and ingredients, tools and
in preparing sandwich. equipment in preparing equipment in preparing
sandwich. sandwich.
G. Finding Practical Applications of concepts The learners will follow the The learners will follow the The learners will follow the Long Quiz
and skills in daily living (application) steps in making hamburger steps in making clubhouse steps in making simple grilled
using their own ingredients. sandwich using their own cheese sandwich using their
 ingredients. own ingredients.
H. Making Generalizations & Abstractions If time permits, have a synthesis If time permits, have a If time permits, have a Long Quiz
about the lessons of the lesson. synthesis of the lesson. synthesis of the lesson.
I. Evaluating Learning (assessment/test) The teacher will evaluate the The teacher will evaluate the The teacher will evaluate the Long Quiz
performance using the rubric. performance using the rubric. performance using the rubric.
J. Additional activities for application or Find a partner On your notebook, write a
remediation (assignment/homework) Find a partner Prepare for a unit test. journal.
Bring 2 loaf bread,monay or
Bring 2 loaf bread, scrambled pandesal, butter and cheese. Date:
ham, butter and cheese. If it’s Topic:
not available, you can bring any I learned that……………
spread or fillings available in I realized that……………
your home.
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: January 3-5, 2023 – 12:00-12:45 PM Quarter: 3/WEEK 7

I. OBJECTIVES SESSION 25 SESSION 26 SESSION 27 SESSION 28

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwich. sandwich. sandwich. prepare sandwich.
B. Performance Standards The learners independently The learners independently The learners independently The learners
prepare sandwiches. prepare sandwiches. prepare sandwiches. independently prepare
sandwiches.
C. Learning Competencies LO 3. Present a variety of LO 3. Present a variety of LO 3. Present a variety of LO 3. Present a variety of
sandwiches sandwiches sandwiches sandwiches

3.1 Present sandwiches 3.1 Present sandwiches 3.1 Present sandwiches 3.1 Present sandwiches
attractively attractively attractively attractively

D. Sub tasking (if needed) At the end of this session, the At the end of this session, the At the end of this session, the At the end of the session,
learners can explain the learners can independently learners can apply the students should be able to
importance of portion control in present sandwich creatively. creative way to present attain at least 75% mastery
sandwich making. sandwiches. from the long quiz.
Write the LC code for each TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-
13
II. CONTENT - Present a Variety of - Present a Variety of
(Subject Matter) Sandwiches Sandwiches Performance Task Quiz

Portion Sandwiches and It’s Creative Way to Present

Ingredients
 Sandwiches

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages pp. 178 pp. 179 NA NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser. eraser, masking tape, speaker, eraser, masking tape, speaker,

IV.PROCEDURES
C. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Conduct a recap of the Give a short review.
discussion. previous discussion. previous discussion.
B. Establishing purpose for the Lesson DESCRIBE THE PICTURES COMPARE ME PERFORMANCE TASK Quiz
(Motivation)
C. Presenting examples /instances of the new Power point Presentation or Power point Presentation Actual Ingredients, Tools and Quiz
lessons (show pics, videos, ppt) - Video Presentation - Video Presentation Equipment

D. Discussing new concepts and practicing NA NA NA Quiz

new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and Using visual aids, the teacher Using visual aids, the teacher PERFORMANCE TASK Quiz
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the
day. day.
F. Developing Mastery (Leads to Formative Give the tools and equipment The learners will form a ten- PERFORMANCE TASK Quiz
Assessment) (activity after the lesson) needed in portion control. member group for the next
performance task.
G. Finding Practical Applications of concepts What will happen if we do not How does plating affects the PERFORMANCE TASK Quiz
and skills in daily living (application) apply the portion control in food presentation?
sandwiches and other kinds of
foods?

H. Generalizing & Abstractions about the If time permits, have a synthesis If time permits, have a PERFORMANCE TASK Quiz
lessons of the lesson. synthesis of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a ten The teacher will conduct a ten The teacher will evaluate the Quiz
(5) – item formative assessment, (5) – item formative output using the rubric.
advice students to prepare ¼ assessment, advice students to
sheet of paper. prepare ¼ sheet of paper.
J. Additional activities for application or Search for the creative ways to Group the learners into 10 On your notebook, write a
remediation (assignment/homework) present sandwiches. Write in groups. Each group will Prepare for a quiz tomorrow. journal.
 your TLE Notebook. present 5 different sandwich
recipes. They will apply the Date:
safety practices, portion Topic:
control and creative I learned that……………
presentation. The performance I realized that……………
task will be rated based on the
rubric.

V.REMARKS
VI. Reflection

A. No. of learners who earned 80% in the

evaluation

B. No. of learners who requires additional

acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: January 8-12, 2023 – 12:00-12:45 PM Quarter: 3 WEEK 8

I. OBJECTIVES SESSION 29 SESSION 30 SESSION 31 SESSION 32 FREE DAY

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners
understanding how to prepare understanding how to prepare understanding how to prepare demonstrate an
sandwich. sandwich. sandwich. understanding how to
prepare sandwich.
B. Performance Standards The learners independently The learners independently The learners independently The learners
prepare sandwiches. prepare sandwiches. prepare sandwiches. independently prepare
sandwiches.
C. Learning Competencies LO4. Storing Sandwiches LO4. Storing Sandwiches LO4. Storing Sandwiches LO 4. Present a variety of
sandwiches
4.1 Store sandwiches properly 4.1 Store sandwiches properly 4.1 Store sandwiches properly

a. Store sandwiches hygienically a. Store sandwiches a. Store sandwiches

at the proper temperature hygienically at the proper hygienically at the proper
temperature temperature
D. Subtasking (if needed) At the end of this session, the At the end of this session, the At the end of the session,
learners will independently store learners will independently students should be able to
sandwiches. store sandwiches. attain at least 75% mastery
from the long quiz.
Write the LC code for each TLE_HECK9-12SW-IIIj-14 TLE_HECK9-12SW-IIIj-14 TLE_HECK9-12SW-IIIj-14 3.1 Present
sandwiches attractively
II. CONTENT Proper Storage for Proper Storage for At the end of the
(Subject Matter) Sandwiches part 1 Sandwiches part 2 Post-Test session, students
should be able to attain
at least 75% mastery
 from the long quiz.
III. Learning Resources TLE_HECK9-12SW-
IIIh-i-13
A. References
1.Teacher’s Guide Pages NA NA NA Quiz
2. Curriculum Guide NA NA NA
2.Learner’s Materials Pages LM Pp 182-185 LM Pp 182-185 NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, NA NA
pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser. eraser.

IV.PROCEDURES NA
D. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Post-Test NA
discussion. previous discussion.
B. Establishing purpose for the Lesson TELL SOMETHING Continuation………… Post-Test
(Motivation)
C. Presenting examples /instances of the new Power point Presentation or Post-Test
lessons (show pics, videos, ppt) - Video Presentation

D. Discussing new concepts and practicing NA Continuation………… Post-Test Give a short review.
new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and Using visual aids, the teacher Using visual aids, the teacher Post-Test Quiz
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the
day. day.
F. Developing Mastery (Leads to Formative THIS IS A 2-DAYS Why proper temperature is Post-Test Quiz
Assessment) (activity after the lesson) DISCUSSION important in storing technique
of sandwiches and any other
food?

G. Finding Practical Applications of concepts THIS IS A 2-DAYS Why is it important to apply Post-Test Quiz
and skills in daily living (application) DISCUSSION the proper storing of
sandwiches and any other
food?

H. Making Generalizations & Abstractions THIS IS A 2-DAYS If time permits, have a Post-Test Quiz
about the lessons DISCUSSION synthesis of the lesson.
I. Evaluating Learning (assessment/test) THIS IS A 2-DAYS The teacher will conduct a Post-Test Quiz
DISCUSSION five(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
 J. Additional activities for application or Have an advance study for the Prepare for pos-test. On your notebook, write a Quiz
remediation (assignment/homework) continuation of topic. journal.

Date:
Topic:
I learned that……………
I realized that……………
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did this work?
F. What difficulties did I encounter which my
principal/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC