Technology and Livelihood Education Department

School TS Cruz High School Grade Level 9

GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time
Yakal 1:50-2:50 (October 8, 2019) Quarter/Week Second Quarter
DLL#1 October 7-11, 2019
I. OBJECTIVES Values (October 7, 2019)
Explain the procedure in salad production
The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Procedure for Salad Production

III. LEARNING RESOURCES TLE_HECK9- 12SD-IIh-i-9

A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)

3. Textbook pages TLE Cookery page 110-111

4. Additional Materials from Learning Resource

( LR Resources
B. Other Learning ) portal LCD Projector, Laptop, Whiteboard
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What have you learned about the salad making project ?

B. Establishing a purpose for the lesson What is your idea in the production of salad ?

C. Presenting examples/ instances of the new lesson Powerpoint presentation about the procedure for salad production

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Students will explain the procedure for salad production

F. Developing mastery (Leads to formative assestment 3 What are the basic procedure in salad production?

G. Finding Practical application of concepts and skills in daily living Why it is important to follow the right procedure in salad production ?

H. Making generalizations and abstractions about the lesson
Remember : In preparing the right quantity for salad production is very essential.First prepare all
ingredients, wash and cut fruits , greens, vegetables and garnishes.Prepare cooked vegetables
and mix bound and marinated salads.Have all ingredients chilled.Arrange salad plates on
worktables, line them up, transfer to refrigerator.Place bases on all plates. Garnish all salads,
refrigerate until serving.Do not add dressing to green salads until serving.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
 _____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
_____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____localized videos
_____internet lab
G. What innovation or localized materials did I use/ discover which I Why?
wish to share with other teachers? _____colourful worksheets
__________________________________________________________________
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
DLL#2 October 7-11, 2019 Yakal 1:50- 2:50 (October 9, 2019)
I. OBJECTIVES
Classify salads according to compatibility of dressings and its ingredients
The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

Classification of salads
II. CONTENT
III. LEARNING RESOURCES TLE_HECK9-
A. REFERENCES 12SD-IIh-i-9

1. Teacher's Guide Page K-12 Learning Module (Cookery 9)

2. Learner's Materials Page Module in Cookery (Grade 9)
3. Textbook
4. Additionalpages
Materials from Learning Resource ( LR ) portal TLE Cookery page 112-113

B. Other Learning Resources LCD Projector, Laptop, Whiteboard

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the procedure for salad production ?

What is your idea about the kinds of salads? Do all ingredients are compatible with its own
B. Establishing a purpose for the lesson
dressings?

C. Presenting examples/ instances of the new lesson Powerpoint presentation about classification of salad dressings and its ingredients

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Question and answer

F. Developing mastery (Leads to formative assestment 3 Why we need to classify the salads according to its dressings and ingredients ?

G. Finding Practical application of concepts and skills in daily living How classification of salads helps us before we prepare our salad dishes ?

Remember : Classification of salad is necessary before we prepare the salad dishes.There are
H. Making generalizations and abstractions about the lesson different kinds of salads which has its own compatibility of its dressings. Recall the important
ingredients in order to achieve a tasteful salad recipe.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught up the Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
_____board work
E. Which of my teaching strategies worked well? Why did these work? _____window card _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or supervisor can _____student's behavior/instruction
help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet
_____localized videos lab
G. What innovation or localized materials did I use/ discover which I wish Why? __________________________________________________________________
_____colourful worksheets
to share with other teachers? _____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
Yakal 1:50-2:50 (October 10, 2019)
DLL#3 October 7-11, 2019
I. OBJECTIVES
Explain the procedure in mixing green salad according to given recipe
The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers

B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Mixed green salad

III. LEARNING RESOURCES TLE_HECK9- 12SD-IIh-i-9
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)

3. Textbook pages TLE Cookery page 114-115

4. Additional Materials from Learning Resource

( LR ) portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or presenting the new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/ instances of the new lesson
D. Discussing new concepts and practicing new skills #1
E. Discussing new concepts and practicing new skills # 2
LCD Projector, Laptop, Whiteboard
What are the classfication of salads and its ingredients ?
Have you tried to prepare your own green salad at home ?
Powerpoint presentation about mixed green salad
Discussion
Students will explain the procedure in mixing green salad

F. Developing mastery (Leads to formative assestment 3 Why remembering the procedure in mixing green salad is important ?

G. Finding Practical application of concepts and skills in daily living In your own opinion, why it is essential to prepare your own green salad at home ?

H. Making generalizations and abstractions about the lesson
Remember : In mixing green salad, always wash the greens thoroughly and drain it.Refrigerate
greens in a colander cover with damp cloth. Cut into bite pieces. Mix the greens, toss, add
garnish. Put the dressings to the greens in a bowl.Toss to coat the greens with dressings.Use cold
plate and avoid plating salad more than an hour or two before service to prevent wilting or
drying of greens.

I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
_____localized videos
Why?
G. What innovation or localized materials did I use/ discover which I __________________________________________________________________
wish to share with other teachers? _____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
Yakal 1:50-2:50 (October 11, 2019)
DLL#4 October 7-11, 2019
I. OBJECTIVES

Important points in Learning Competencies in Technology and Livelihood Education ( Cookery

A.Content Standards
9)

B.Performance Standards The learner honestly answer the unit test for the second quarter

C.Learning Competencies/ Objectives (write the LC code) The learner will be able to assess oneself if they acquire the important points in Cookery

II. CONTENT Second Unit Test in Cookery 9

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)

3. Textbook pages
4. Additional Materials from Learning Resource

( LR ) portal
B. Other Learning Resources test questionnaires in TLE Cookery 9
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson Give directions and rules to students before they take the second unit test

B. Establishing a purpose for the lesson Second Unit Test in Cookery 9

C. Presenting examples/ instances of the new lesson

D. Discussing new concepts and practicing new skills #1 Set the standards in taking the Second Unit Test

E. Discussing new concepts and practicing new skills # 2

F. Developing mastery (Leads to formative assestment 3

G. Finding Practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

Use the test materials to assess and evaluate students' learning

I. Evaluating learning
(Second Unit Test)
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
_____localized videos
Why?
G. What innovation or localized materials did I use/ discover which I __________________________________________________________________
_____colourful worksheets
wish to share with other teachers?
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week First Quarter
DLL#2 October 15-18, 2019 Yakal 1:50:2:50 (August 9, 2019)
I. OBJECTIVES
Important points in Learning Competencies for the second quarter in Technology and Livelihood
A.Content Standards
Education ( Cookery 9 )
B.Performance Standards The learner honestly perform/ answer the oral recitation
C.Learning Competencies/ Objectives (write the LC code) The learner will be able to answer the important points in Cookery 9
II. CONTENT
III. LEARNING RESOURCES Graded Recitation
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery 9
3.
4. Textbook
Additionalpages
Materials from Learning Resource

B. Other Learning Resources ( LR ) portal whiteboard /teacher made questionnaire

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the techniques in storing appetizers ?
B. Establishing a purpose for the lesson What have you learned in the second quarter of Cookery 9 ?
C. Presenting examples/ instances of the new lesson Question and answer
D. Discussing new concepts and practicing new skills #1 Students will answer the teacher made questionnaire
E. Discussing new concepts and practicing new skills # 2
F. Developing mastery (Leads to formative assestment 3
G. Finding Practical application of concepts and skills in daily
living

Cooking food properly is the only way of completely destroying harmful bacteria as improperly
cooked food can give you food poisoning. To check whether foods have been properly cooked,
H. Making generalizations and abstractions about the lesson ensure that they are steaming hot. Cooking food provides an opportunity to create well-balanced
meals that include protein, carbohydrate, and fat as well as essential vitamins and minerals
required by the body.
I. Evaluating learning
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for
remediation who scored below 80%
C. Did the remedial lesson work? No. of learners who have Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
caught up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did _____board work _____window card
these work? _____role play _____discovery
_____think-pair-share
_____bullying among students

F. What difficulties did I encounter which my principal or _____student's behavior/instruction

supervisor can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
Why?
 _____localized videos
G. What innovation or localized materials did I use/ discover
which I wish to share with other teachers? _____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time
Yakal 1:50-2:50 (October 15, 2019)
Quarter/Week Second Quarter
DLL#1 October 14-18, 2019
Explain the guidelines in the proper storage of salad
I. OBJECTIVES Values (October 14, 2019)

The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers
B.Performance Standards The learners independently store the appetizers

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Proper storage of salad

III. LEARNING RESOURCES
A. REFERENCES TLE_HECK9-12SD-II-j-10
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3.
4. Textbook
Additionalpages
Materials from Learning Resource TLE Cookery page 116

B. Other Learning Resources( LR ) portal LCD Projector, Laptop, Whiteboard

IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the procedures in mixing green salad ?

B. Establishing a purpose for the lesson What is your best idea in storing your prepared salad ?

C. Presenting examples/ instances of the new lesson Students will identify pictures about storing the prepared salad

D. Discussing new concepts and practicing new skills #1 Powerpoint presentation about the storage of salad

E. Discussing new concepts and practicing new skills # 2 Students will explain the guidelines in proper storing of salad

F. Developing mastery (Leads to formative assestment 3
G. Finding Practical application of concepts and skills in daily
living
H. Making generalizations and abstractions about the lesson
Why it is important to apply the guidelines in proper storing of salad ?
In your own opinion, if you will create the guidelines in storing salad ,what standard will you
add ?
Remember : Always put your salad into a nice big bowl, and drape a paper towel or two over
the top so moisture doesn't settle on the leaves while your salad sits in the fridge. Cover the
whole thing with a really tight seal of plastic wrap, and store.

I. Evaluating learning

J. Additional Activities for application or remediation

V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No. of learners who have Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
caught up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery
_____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or _____student's behavior/instruction

supervisor can help me solve?
_____unavailable technology/equipment (AVR/LCD)
_____internet
lab
_____localized videos
G. What innovation or localized materials did I use/ discover Why?
which I wish to share with other teachers? __________________________________________________________________
_____colourful worksheets
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
DLL#2 October 14-18, 2019 Yakal 1:50-2:50 (October 16, 2019)
I. OBJECTIVES Explain the procedure in preparing composed salads
The learners demonstrate an understanding the knowledge, skills, and attitudes required in
A.Content Standards
preparing appetizers
B.Performance Standards The learners independently prepare salads and dressings

C.Learning Competencies/ Objectives (write the LC code)

II. CONTENT Composed Salads

III. LEARNING RESOURCES
A. REFERENCES TLE_HECK9-12SD-II-j-10
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3. Textbook
4. Additionalpages
Materials from Learning Resource TLE Cookery page 117

( LR ) portal
B. Other Learning Resources LCD Projector, Laptop, Whiteboard
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson What are the the proper storage of salad ?

B. Establishing a purpose for the lesson What is your idea about composed salads ?

C. Presenting examples/ instances of the new lesson Powerpoint presentation (composed salad)

D. Discussing new concepts and practicing new skills #1 Discussion

E. Discussing new concepts and practicing new skills # 2 Question and answer

F. Developing mastery (Leads to formative assestment 3 Students will explain the procedure in preparing composed salad

G. Finding Practical application of concepts and skills in daily

living How will you prepare the right ingredients for composed salad ?

Remember : Composed salads are made by arranging two or more elemens attractively on plate.
They are called composed because components are attanged on the plate rather than being mixed
together. They are elaborate and substantial in size, usually served as main course.
H. Making generalizations and abstractions about the lesson

I. Evaluating learning

J. Additional Activities for application or remediation

V. REMARKS
VI. REFLECTION Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation
who scored below 80%
C. Did the remedial lesson work? No. of learners who have Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
caught up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

F. What difficulties did I encounter which my principal or _____student's behavior/instruction

supervisor can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet
_____localizedlab
videos
Why?
G. What innovation or localized materials did I use/ discover which __________________________________________________________________
_____colourful worksheets
I wish to share with other teachers?
_____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
Yakal 1:50-2:50 (October 17, 2019)
DLL#3 October 14-18, 2019
I. OBJECTIVES

Important points in Learning Competencies in Technology and Livelihood Education ( Cookery

A.Content Standards
9)

B.Performance Standards The learner honestly answer the periodic test for the second quarter

C.Learning Competencies/ Objectives (write the LC code) The learner will be able to assess oneself if they acquire the important points in Cookery

II. CONTENT Second Periodic Test in Cookery 9

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3. Textbook pages
4. Additional Materials from Learning Resource

( LR ) portal
B. Other Learning Resources test questionnaires in TLE Cookery 9
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson Give directions and rules to students before they take the second periodic test

B. Establishing a purpose for the lesson Second Periodic Test in Cookery 9

C. Presenting examples/ instances of the new lesson

D. Discussing new concepts and practicing new skills #1 Set the standards in taking the Second Periodic Test
E. Discussing new concepts and practicing new skills # 2

F. Developing mastery (Leads to formative assestment 3

G. Finding Practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

Use the test materials to assess and evaluate students' learning

I. Evaluating learning
(Second Periodic Test)
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation

Yakal : _____out of ______ learners earned 80% and above.

B. No of learners who reqire additional activities for remediation who
scored below 80%

C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation

_____experiment _____collaborative learning _____differentiated instruction _____lecture

E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
 _____bullying among students

_____student's behavior/instruction
F. What difficulties did I encounter which my principal or supervisor
can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
_____localized videos Why?
__________________________________________________________________
G. What innovation or localized materials did I use/ discover which I _____colourful worksheets
wish to share with other teachers? _____local jingle composition
Why?
_____________________________________________________________________
 Technology and Livelihood Education Department
School TS Cruz High School Grade Level 9
GRADE 1-12 DAILY LESSON LOG Teacher MAYDEAN J. CONSIGNADO Learning Area TLE
Date /Time Quarter/Week Second Quarter
Yakal 1:50-2:50 (October 18, 2019)
DLL#4 October 14-18, 2019
I. OBJECTIVES

Important points in Learning Competencies in Technology and Livelihood Education ( Cookery

A.Content Standards
9)

B.Performance Standards The learner honestly answer the periodic test for the second quarter

C.Learning Competencies/ Objectives (write the LC code) The learner will be able to assess oneself if they acquire the important points in Cookery

II. CONTENT Second Periodic Test in Cookery 9

III. LEARNING RESOURCES
A. REFERENCES
1. Teacher's Guide Page K-12 Learning Module (Cookery 9)
2. Learner's Materials Page Module in Cookery (Grade 9)
3.
4. Textbook
Additionalpages
Materials from Learning Resource

( LR ) portal
B. Other Learning Resources test questionnaires in TLE Cookery 9
IV. PROCEDURES

A. Reviewing previous lesson or presenting the new lesson Give directions and rules to students before they take the second periodic test

B. Establishing a purpose for the lesson Second Periodic Test in Cookery 9

C. Presenting examples/ instances of the new lesson

D. Discussing new concepts and practicing new skills #1 Set the standards in taking the Second Periodic Test

E. Discussing new concepts and practicing new skills # 2

F. Developing mastery (Leads to formative assestment 3

G. Finding Practical application of concepts and skills in daily living

H. Making generalizations and abstractions about the lesson

Use the test materials to assess and evaluate students' learning
I. Evaluating learning
(Second Periodic Test)
J. Additional Activities for application or remediation
V. REMARKS
VI. REFLECTION
Yakal : _____out of ______ learners earned 80% and above.
A. No. of learners who earned 80% in the evaluation
Yakal : _____out of ______ learners earned 80% and above.
B. No of learners who reqire additional activities for remediation who
scored below 80%
C. Did the remedial lesson work? No. of learners who have caught Yakal :_____ yes ______ no, _____ out of _____ learners caught up with the lesson
up the lesson
Yakal : _____ out of _____ learners need to continue remediation
D. No. of learners who continue to require remediation
_____experiment _____collaborative learning _____differentiated instruction _____lecture
E. Which of my teaching strategies worked well? Why did these _____board work _____window card
work? _____role play _____discovery _____think-pair-share
_____bullying among students

F. What difficulties did I encounter which my principal or supervisor _____student's behavior/instruction

can help me solve?
_____unavailable technology/equipment (AVR/LCD)

_____internet lab
Why?
__________________________________________________________________
 _____localized videos
G. What innovation or localized materials did I use/ discover which I
_____colourful worksheets
wish to share with other teachers?
_____local jingle composition
Why?
_____________________________________________________________________