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    DLL 1st-QRT Appetizer LO1-and-2

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    Rachelle Mae Eguna
    The document outlines a lesson plan for teaching cookery students about appetizers over five sessions. The objectives are for students to understand and demonstrate knowledge of appetizers, and independently prepare a range of hot and cold appetizers. The plan details the content to be covered, procedures like presentations and assessments, and a reflection on outcomes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    DLL 1st-QRT Appetizer LO1-and-2

    Uploaded by

    Rachelle Mae Eguna
    24 views3 pages
    The document outlines a lesson plan for teaching cookery students about appetizers over five sessions. The objectives are for students to understand and demonstrate knowledge of appetizers, and independently prepare a range of hot and cold appetizers. The plan details the content to be covered, procedures like presentations and assessments, and a reflection on outcomes.

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    DLL_1st-QRT_appetizer_LO1-and-2

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    The document outlines a lesson plan for teaching cookery students about appetizers over five sessions. The objectives are for students to understand and demonstrate knowledge of appetizers, and independently prepare a range of hot and cold appetizers. The plan details the content to be covered, procedures like presentations and assessments, and a reflection on outcomes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views3 pages

    DLL 1st-QRT Appetizer LO1-and-2

    Uploaded by

    Rachelle Mae Eguna
    The document outlines a lesson plan for teaching cookery students about appetizers over five sessions. The objectives are for students to understand and demonstrate knowledge of appetizers, and independently prepare a range of hot and cold appetizers. The plan details the content to be covered, procedures like presentations and assessments, and a reflection on outcomes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    GRADE 9 School Laureta National High School Grade Level Grade 9 and 11 and 12

    DAILY LESSON LOG


    Teacher APRIL D. CABALLERO Learning Area T.L.E COOKERY
    Teaching Dates and July 3- July 7 2017/ 10:45-11:45 and 1:00-3:00, Quarter First
    Time 3:00-5:00

    Week 1 Session 1 Session 2 Session 3 Session 4 Session 5


    I. OBJECTIVES
    The learners demonstrate an understanding the knowledge, skills, and attitudes required in
    A. Content Standards
    preparing appetizers
    The learners independently prepares appetizers
    B. Performance Standards
    LO 1. Perform mise en place
    LO 2. Prepare a range of appetizers
    C. Learning 1.1 identify tools and equipment needed in the preparation of
    2.1 differentiate between hot and cold appetizers
    Competencies/Objectives appetizers
    2.2 prepare a variety of appetizers
    LC code 1.2 clean, sanitize, and prepare tools, utensils, and equipment based
    2.3 evaluate the finished product
    TLE_HECK9-12PA-Ic-3 on the required tasks
    2.4 rate the finished product using rubric
    TLE_HECK9-12PA-Ic-3 1.3 classify appetizers according to ingredients
    2.5 follow workplace safety procedures
    1.4 identify ingredients according to the given recipe

    II. CONTENT
    A. References
    1. Teacher’s Guide pages Page 17-20
    2. Learner’s Materials pages
    Cookery Manual Pages 28-36
    3. Textbook pages
    4. Additional Materials from
    Learning Resource (LR) portal
    B. Other Learning Resources
    IV. PROCEDURES
    A. Review previous lesson or
    Presentation of the History of appetizers Presentation /In Put on The different hot and cold appetizers
    presenting the new lesson
    B. Establishing a purpose for the
    Power Point Presentation of Canape and the different parts of canape
    lesson Make a summary presentation of the different classification of appetizers.
    C. Presenting examples/instances of Image presentation of canapé
    Sample Video Presentation of the different classification of appetizers.
    the new lesson
    D. Discussing new concepts and Formative Assessment: Presentation of the summary on the different
    practicing new skills #1 classifications of appetizers and their definitions.

    E. Discussing new concepts and


    practicing new skills #2
    F. Developing mastery
    (Leads to Formative Assessment 3)

    :
    Formative Assessment: Presentation of the summary on the different
    G. Finding practical applications of
    classifications of appetizers and their definitions.
    concepts and skills in daily living
    Formative Assessment: Group Preparation and presentation of
    H. Making generalizations and Formative Assessment: Presentation of the summary on the different
    canape
    abstractions about the lesson classifications of appetizers and their definitions.
    I. Evaluating learning Formative Assessment: Presentation of the summary on the different
    classifications of appetizers and their definitions.
    J. Additional activities for Formative Assessment: Presentation of the
    application summary on the different classifications of
    or remediation appetizers and their definitions.

    V. REMARKS

    VI. REFLECTION

    A. No. of learners who earned 8o% 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?

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