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School SAN JUAN NATIONAL HIGH SCHOOL
Teacher
Teaching Week
Time:
1:10 – 2:00 MAGITING
2:00 – 2:50 MATIYAGA
3:10 – 4:00 MASIKAP
4:00 – 4:50 MASINOP
4:50 - 5:40 MATULUNGIN
Date: OCTOBER 14 - OCTOBER 18
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher's Guide Pages
2. Learner's Materials Pages
3. Learner's Code
Grade Level
BARBARA O. POSO Learning Area
19 Quarter
MONDAY TUESDAY WEDNESDAY THURSDAY
October 14 October 15 October 16 October 17
Identify the three primary kitchen Determine the five primary kitchen Determine commonly encountered
work stations layout shapes maintenance problems in
ICL commercial kitchens
Kitchen types and layouts Kitchen types and layouts Apply health, safety and security
procedures in the workplace
Types of kitchens and appropriate Types of kitchens and appropriate Hazards/risks in the workplace and
layouts are identified layouts are identified their corresponding indicators are
identified to minimize or eliminate
risk to coworkers, workplace and
environment in accordance with
organization procedures
Lesson 3 L.O.2 Create kitchen layout Lesson 3 L.O.2 Create kitchen layout Lesson 4 L.O. 1 Identify hazards and
risks
Interpret Kitchen Layout Interpret Kitchen Layout Occupational Safety & Health
K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum K to 12 Basic Education Curriculum
Technology & Livelihood Education Technology & Livelihood Education Technology & Livelihood Education
Learning Module p.56 Learning Module p57-58 Learning Module p.65-66
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https://www.ppt.com/document/141599836/primary
https://www.scribd.com/document/141599836/-primary
kitchen work stations https://www.scribd.com/document/141599836/-commonly
kitchen layout shapes encountered maintena
4. Additional Materials from
Learning Resources/Portal

B. Other Learning Resources

IV. PROCEDURES
PEDAGOGICAL APPROACH
How do we calculate mark up What are the three primary kitchen What are five primary kitchen layout
A. Reviewing previous lesson or percentage? work stations shapes
presenting the new lesson
B. Establishing a purpose for or Video Presentation https://www.ppt.com/document/141599836/the
Video Presentation Video
https://www.scribd.com/document/141599836/-five
three
Presentation
primary kitchen work stations primary kitchen layout
presenting the new lesson
https://www.scribd.com/document/
141599836/-commonly encountered
maintenance problems in
commercial kitchens
C. Presenting examples/or presenting Group Activity Determine the five primary kitchen Role Play the commonly
the new lesson Identify the three primary layout shapes. Draw each and encountered maintenance problems
kitchen work stations draw and provide description provided for in commercial kitchens
provide description provided for each each group
group

D. Discussing new concepts and

practicing new skills #1
Presentation of the group activity Presentation of the group activity Presentation of the group activity

E. Discussing new concepts and practicing new

skills # 2
Identify the following statement. Determine the five primary kitchen Determine commonly encountered
Write TRUE if the statement is correct layout shapes. Fill in the blanks the maintenance problems in
FALSE if not correct correct answer. Write your answer commercial kitchens. Write your
F. Developing Mastery on your answer sheet answer on a separate sheet. Wrtite
the letters only

What is the value of the lesson in our What is the value of the lesson in our How do the lesson helps you to
G. Finding practical application daily life? daily life? develop & sustain your personal
(Valuing) skills?

What are the three primary kitchen What are the five primary kitchen What are the commonly
work stations? layout shapes? encountered maintenance problems
H. Making generalizations and in commercial kitchens?
abstractions

I. Evaluating Learning
Collect pictures of primary kitchen
work stations. Provide description for
J. Additional activities for application each
or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% on the
formative assesment
B. No. of learners who require additional
activities for remediation
C. Did the remedial lessons work? ______ YES ________ NO
No. of learners who have ________ Number of learners who
caught up in the lesson caught up the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well?
_____ Group collaboration
_____ Games
_____ Power point presentation
_____ Discussion
_____ Case method
_____ Think-Pair-Share
_____ Expository method
_____ Differentiated Instructions
_____ Role playing/drama
_____ Discovery method
_____ Lecture method
_____ Direct instructions
_____ Demonstration
WHY:
_____ Complete Ims
_____ Availability of materials
_____ Students eagerness to learn
_____ Group members cooperation
in doing their tasks
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Portfolio. Different types of kitchen
______ YES ________ NO
________ Number of learners who
caught up the lesson
_____ Group collaboration
_____ Games
_____ Power point presentation
_____ Discussion
_____ Case method
_____ Think-Pair-Share
_____ Expository method
_____ Differentiated Instructions
_____ Role playing/drama
_____ Discovery method
_____ Lecture method
_____ Direct instructions
_____ Demonstration
WHY:
_____ Complete Ims
_____ Availability of materials
_____ Students eagerness to learn
_____ Group members cooperation
in doing their tasks
Research a video of commonly
encountered maintenance problems
in commercial kitchens. Present your
video to the class
______ YES ________ NO
________ Number of learners who
caught up the lesson
_____ Group collaboration
_____ Games
_____ Power point presentation
_____ Discussion
_____ Case method
_____ Think-Pair-Share
_____ Expository method
_____ Differentiated Instructions
_____ Role playing/drama
_____ Discovery method
_____ Lecture method
_____ Direct instructions
_____ Demonstration
WHY:
_____ Complete Ims
_____ Availability of materials
_____ Students eagerness to learn
_____ Group members cooperation
in doing their tasks

F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
_____ Students behavior; attitude
_____ Unavailable learning resources
_____ Bullying among students
_____ Unavailable technology
_____ Lack of interest of students
_____ Lack of facilities
G. What innovation or localized
materials did I use/discover which
I wish to share with other teachers?
Planned Innovations:
_____ Localized video
____ Flashcards
____ Pictures
____ Powerpoint presentation
____ Instructional materials
BARBARA O. POSO MRS. FE J. ROSARIO
T.L.E. Subject Teacher OIC/HT III
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_____ Students behavior; attitude
_____ Unavailable learning resources
_____ Bullying among students
_____ Unavailable technology
_____ Lack of interest of students
_____ Lack of facilities
Planned Innovations:
_____ Localized video
____ Flashcards
____ Pictures
____ Powerpoint presentation
____ Instructional materials
_____ Students behavior; attitude
_____ Unavailable learning resources
_____ Bullying among students
_____ Unavailable technology
_____ Lack of interest of students
_____ Lack of facilities
Planned Innovations:
_____ Localized video
____ Flashcards
____ Pictures
____ Powerpoint presentation
____ Instructional materials
MR. JOSE L. CATANES
PRINCIPAL II
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G7
COMMERCIAL COOKING
2nd QUARTER

FRIDAY

October 18

Enumerate health, safety and

security procedures in the
workplace

Kitchen types and layouts

Types of kitchens and appropriate

layouts are identified

Lesson 3 L.O.2 Create kitchen layout

Interpret Kitchen Layout

K to 12 Basic Education Curriculum

Technology & Livelihood Education
Learning Module p.56
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https://www.ppt.com/document/141599836/primary kitchen work stations

How do we calculate mark up

percentage?

Video Presentation https://www.ppt.com/document/141599836/the three primary kitchen work stations

Group Activity
Identify the three primary
kitchen work stations draw and
provide description provided for
each group

Presentation of the group activity

Identify the following statement.

Write TRUE if the statement is
correct FALSE if not correct

What is the value of the lesson in

our daily life?

What are the three primary kitchen

work stations?
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Collect pictures of primary kitchen

work stations. Provide description
for each

______ YES ________ NO

________ Number of learners who
caught up the lesson

_____ Group collaboration

_____ Games
_____ Power point presentation
_____ Discussion
_____ Case method
_____ Think-Pair-Share
_____ Expository method
_____ Differentiated Instructions
_____ Role playing/drama
_____ Discovery method
_____ Lecture method
_____ Direct instructions
_____ Demonstration
WHY:
_____ Complete Ims
_____ Availability of materials
_____ Students eagerness to learn
_____ Group members cooperation
in doing their tasks
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_____ Students behavior; attitude

_____ Unavailable learning resources
_____ Bullying among students
_____ Unavailable technology
_____ Lack of interest of students
_____ Lack of facilities

Planned Innovations:
_____ Localized video
____ Flashcards
____ Pictures
____ Powerpoint presentation
____ Instructional materials