Based on Annex 2B.6 to DepEd Order No.42, s.
2016
GRADE
SCHOOL CATEEL INSTITUTE OF ARTS AND TECHNOLOGY INC 11
LEVEL
DAILY TEACHER TONY P. DELOS SANTOS, LPT LEARNING
LESSON INCLUSIVE AREA COOKERY
LOG DATE & TIME MARCH 10-13, 2025 SEMESTER/ 2ND SEMESTER /
SENIOR HIGH 2:00 PM – 3:00 PM QUARTER 4TH QUARTER
SCHOOL
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY
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.
C. Learning LO 2. Prepare a range of appetizers. TLE_HECK9-12PA-Ic-3
Competencies/Objectives At the end of the lesson, the learner shall be able to:
(Write the LC Code) a. Differentiate between hot and cold appetizers
b. Prepare a variety of appetizers
II. CONTENT PREPARE APPETIZERS (PA)
III. LEARNING
RESOURCES
A. References
1. Teachers’ Guide
Pages
2. Learners’ Materials
Pages
3. Textbooks Pages
4. Additional Materials
from Learning
Resources Portals
B Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous The class reviewed Students reviewed Students reviewed Students reviewed
lesson or presenting the previous the classification the process of both hot and cold
new lesson lesson on mise en of hot and cold preparing cold appetizer
place and basic appetizers by appetizers and preparations.
preparation sharing their reflected on the Previous outputs
techniques. homework. feedback given. were displayed
Students shared and discussed.
what they
remembered about
setting up
workstations and
preparing
ingredients.
B. Establishing a The purpose of The importance of It was emphasized The teacher
purpose for the learning about presentation, that cooking emphasized the
lesson appetizers was freshness, and methods and role of creativity
introduced. It was sanitation in temperature and
explained that preparing cold control are resourcefulness in
appetizers are the appetizers was essential in hot developing unique
first course of a discussed. appetizer appetizers.
meal and set the preparation.
tone for the dining
experience.
C. Presenting Visual aids and a A demonstration Images and Students
examples/instances short video video was shown samples of hot presented their
of the new lesson presentation were on the preparation appetizers like appetizer ideas,
shown to illustrate of cold appetizers dumplings, baked and the teacher
different types of like deviled eggs, meatballs, and provided feedback
hot and cold fruit skewers, and cheese sticks were and suggestions
appetizers such as cold canapés. presented and for improvement.
spring rolls, discussed.
canapés, and soup
shooters.
D. Discussing new Students learned The teacher The class The class
concepts and the definitions and explained the discussed various discussed
practicing new skills key characteristics preparation cooking methods ingredient
#1 of hot and cold techniques, plating (frying, baking, substitutions, cost-
appetizers through methods, and sautéing) used in efficient
teacher-led storage preparing hot preparation, and
discussion. procedures appetizers. combining
specific to cold techniques learned
appetizers. in the previous
days.
E. Discussing new Learners The class observed A demonstration of Students worked in
concepts and participated in an a demonstration a hot appetizer groups to prepare
practicing new skills activity where they by the teacher on preparation was their unique
#2 classified given how to prepare a given by the appetizer using
food images and simple cold teacher, selected
names into hot or appetizer. highlighting ingredients and
cold appetizers. cooking safety and their own plating
timing. style.
F. Developing mastery A short quiz was Learners worked in Learners, divided A mini “Appetizer
(Leads to Formative administered pairs to prepare a into small groups, Showcase” was
Assessment 3) where students cold appetizer prepared a hot held where each
matched appetizer using a provided appetizer following group explained
types with their recipe and a standardized their dish and
ingredients and materials. recipe. inspiration behind
descriptions. it.
G. Finding practical Students shared Students discussed Learners shared Students discussed
applications of situations where how cold how hot appetizers how the
concepts and skills in they had seen or appetizers can be are commonly knowledge and
daily living served appetizers prepared at home found in food skills gained can
during family using readily businesses and be applied in
gatherings and available catering services. family events or
special occasions. ingredients. small food
businesses.
H. Making Learners Learners reflected Students identified The class reflected
generalizations and summarized the on the importance how proper on what made
abstractions about characteristics of of cleanliness and cooking and their appetizers
the lesson hot and cold visual appeal when presentation affect successful and
appetizers and preparing cold the overall quality what
reflected on why dishes. of hot appetizers. improvements
this knowledge is could be made.
important.
I. Evaluating learning A written quiz and Each pair’s output Performance was Final assessment
oral recitation was assessed assessed through was done using a
were conducted to using a rubric a rubric evaluating rubric on
assess focusing on taste, texture, creativity, taste,
understanding. presentation, presentation, presentation, and
taste, and group cooperation, teamwork.
sanitation. and sanitation.
J. Additional activities Students were Students were Groups were asked Each learner
for application or assigned to tasked to write a to brainstorm submitted a
remediation research and bring short reflective ideas for an reflection journal
a recipe and photo paragraph on their original appetizer on what they
of one hot and one experience in they would like to learned about
cold appetizer for preparing a cold create the next preparing
the next class. appetizer. day. appetizers and
how they could
improve their
skills.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation
C. Did the remediation
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 it
work?
F. What difficulties did I
encounter which my
principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I used/discover
which I wish to share
with other learners?
Prepared by: Checked by:
TONY P. DELOS SANTOS, LPT CELSO BURGOS JR., LPT, MEd-EM
TEACHER SCHOOL PRINCIPAL
