DAILY LESSON LOG

School SAN ISIDRO NATIONAL HIGH SCHOOL Grade Level GRADE 10

Teacher Mrs. Irene M. Valdez Learning Area Cookery
Teaching Dates August 6-8, 2018 Quarter First
Teaching Time 12:20 - 4:40 M-W Section

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES
A. Content Standards The learner The learner The learner
demonstrates demonstrates demonstrates
understanding of understanding of understanding of
concepts and concepts and concepts and
principles in cookery.
principles in principles in
cookery. cookery.
B. Performance Standards The learner The learner The learner
independently apply independently apply independently
core competencies in core competencies apply core
cookery as in cookery as competencies in
prescribed in the prescribed in the cookery as
TESDA Training TESDA Training prescribed in the
Regulation Regulation TESDA Training
Regulation
C. Learning Competencies/ LO 3. Present egg LO 3. Present egg LO 3. Present egg
objectives dishes 3.1select dishes 3.1select dishes 3.1select
Write the LC code for suitable plates suitable plates suitable plates
each according to according to according to
standards standards standards
3.2present egg 3.2present egg 3.2present egg
dishes hygienically dishes hygienically dishes hygienically
and attractively and attractively and attractively
using suitable using suitable using suitable
garnishing and side garnishing and side garnishing and side
 dishes sequentially dishes sequentially dishes sequentially
within the required within the required within the required
time frame time frame time frame

D. CONTENT Topic 3: Presenting Topic 3: Presenting Topic 3: Presenting

Egg Dishes Egg Dishes Egg Dishes
3.1Factors for 3.1Factors for 3.1Factors for
consideration in consideration in consideration in
presenting egg presenting egg presenting egg
dishes: a. dishes: a. dishes: a.
Plating b. Garnishing Plating b. Plating b.
c. Side Dishes Garnishing c. Side Garnishing c. Side
3.2OHS Dishes Dishes
3.2OHS 3.2OHS

E. LEARNING RESOURCES
A. Reference
1. Teacher’s Guide Pages 171- 172 171- 172 171- 172
2. Learner’s Materials Pages 173 173 173
3. Textbook Pages ---------------------------------- --------------------------------- -------------------------------
------- -------- ----------
4. Additional Materials form ---------------------------------- --------------------------------- -------------------------------
Learning Resource (LR) portal ------ ------- ---------
B. Other Learning Resources Learner’s Module Learner’s Module Learner’s Module
F. PROCEDURES
A. Review previews lesson or Elicit student Elicit student Elicit student
presenting a new lesson generalization about generalization generalization
the egg dishes about the about
egg dishes egg dishes
B. Establishing a purpose for Explain the uses of Explain the uses of Explain the uses of
the lesson eggs in culinary arts eggs in culinary arts eggs in culinary arts
 C. Presenting examples/
instances of new lesson
D. Discussing new concepts
and practicing new skills #1 accordance with the
E. Discussing new concepts
and practicing new skills
#2
F. Developing mastery
(Leads to formative
assessment
G. Finding practical
applications of concepts
and skills in daily living
H. Making generalizations
and abstractions about
the lesson
I. Evaluating learning
J. Additional activities for
application or remediation
G. REMARKS
H. REFLECTION
cook egg dishes in cook egg dishes in cook egg dishes in
accordance with the accordance with the accordance with the
prescribed salad prescribed salad prescribed salad
cook egg dishes in cook egg dishes in cook egg dishes in
accordance with the accordance with the
prescribed salad prescribed salad prescribed salad
cook egg dishes in cook egg dishes in cook egg dishes in
accordance with the accordance with the accordance with the
prescribed salad prescribed salad prescribed salad
Formative Test Formative Test Formative Test
Suggested projects: Suggested projects: Suggested projects:
Various egg dishes Various egg dishes Various egg dishes
Summarizes’ the Summarizes’ the Summarizes’ the
days discussion days discussion days discussion
The teacher will The teacher will The teacher will
flash a card give it flash a card give it flash a card give it
equivalent in equivalent in equivalent in
measurement measurement measurement
Cookery Grade 10 is Cookery Grade 10 is Cookery Grade 10
taken only one (1) taken only one (1) is taken only one
time a week with time a week with (1) time a week
four hours per four hours per with four hours per
meeting. Thursday meeting. Thursday meeting. Thursday
and Friday is Grade 8 and Friday is Grade and Friday is Grade
exploratory 8 exploratory 8 exploratory
A. No. of learners who
earned 70% on the
formative assessment
B. No of learners who
require additional
activities for
remediation
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 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.