School NEW NONGNONGAN NNATIONAL HIGH Grade Level 9
DAILY LESSON SCHOOL-ANNEX
LOG Teacher GINE D. BARRIENTOS Learning Area T.L.E. (Cookery)
Teaching Week 10 Quarter I
Time: 9:45-11:45
DATE: August 7, 2019 (WEDNESDAY) August 9, 2019 (FRIDAY)
I. OBJECTIVES
First Periodical Exam
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in
preparing appetizers
B. Performance Standard The learners independently prepares appetizers The students will be able to determine their learning in the first grading
period.
C. Learning Competencies/ Objectives LO 3. Present a range of appetizers
3.3 present appetizers attractively
3.4 observe sanitary practices in presenting appetizers
(Group 3, 4, and 5)
II. CONTENT Accompaniments of appetizers
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Pages Page: 12
2. Learner’s Materials Pages Pages: 77-78
3. Textbook Pages
4. Additional Materials from
Learning Resources
B. Other Learning Resources Instructional Video
IV. PROCEDURES
A. Reviewing Preview lesson or Recalling concepts that had been discussed during the last session.
presenting the new lesson
B. Establishing a purpose for the Setting the mood and presentation of learning objectives.
lesson
C. Presenting examples/instances of Discuss with the students the criteria that will be used in evaluating their output.
the new lesson
D. Discussing new concepts and Cooking laboratory
practicing new skill #1
- Preparing and presenting hot appetizer
E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
G. Finding practical application of
concepts & skills in daily living
H. Making generalization & skills in How do you find the activity today?
daily living
I. Evaluating Learning Output will be check with a scoring rubric.
J. Additional activities for application Remind students to update their sinking fund for the incoming cooking laboratory for preparing
or remediation Hors d’oeuvres.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities for remediation
who scored below 80%.
C. Did the remedial lesson work? No.
of learners who caught up with the
lesson
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 or supervisor
can help me solve?
G. What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by: Noted:
GINE D. BARRIENTOS FERNANDO T. GARCIA, MGA.
T.L.E. Teacher Secondary School Principal
STANDARDIZE RECIPE COST
Grade & Section: ____________ Group Members: Recipe Number: ___________
Group #: ___________________ ______________________ ______________________ Recipe Yield: _____________
Activity #: __________________ ______________________ ______________________ Portion Size: _____________
Menu Item: _________________ ______________________ ______________________ Portion Cost: ____________
______________________ ______________________ Date Costed:
______________________ ______________________
______________________ ______________________
______________________ ______________________
Ingredients Ingredients Cost
_____________________________ _____________________________
Item Quantity/Amount Unit Cost Total Cost
TOTAL COST
