Grade 12 School: PATRIA SABLE CORPUS COLLEGE Grade Level: 12

Daily Lesson Teacher: EDISON D. AGUILAR Learning Area: Cookery NC II

Log Teaching Dates & Times: W1;S1-4/ 2:00-5:00PM/TTH Sem/SY /Quarter: 1st Sem;2017-2018; 1st Quarter

S1: S2: S3: S4:

I. OBJECTIVES At the end of the sessions, students are expected to:
1. Acquaint with the Hospitality Industry being their field of choice;
Graduation Day for Summer 2. Discuss the values and importance of learning areas in the HI; and
3. Appreciate the Industry

A. Content Standards The learner demonstrates interests in identifying his/her skills as the learning process is undertaken’
B. Performance The learner independently demonstrates core competencies as prescribed in the TESDA Training Regulation.
Standards
C. Learning At the end of the session learners are expected to:
Competencies/ 1. Compare with one’s PEC with those practitioners/ entrepreneur;
Objectives with 2. Assess one’s PEC;
Competency Codes 3. Assess Practitioner’s PEC
II. CONTENT INTRODUCTION TO THE HOSPITALITY INDUSTRY AND ENTREPRENEURIAL COMPETENCIES
III. LEARNING RESOURCES
A. References TESDA Training Regulation, TESDA
B. Teaching Learning Projector, Laptop, Board Marker Cook Book Magazines
Materials
C. Teaching Classroom Discussion
Methodology and
Strategies
D. Integration Values; History
IV. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson
B. Establishing a purpose Setting the mood and presentation of learning objectives.
for the lesson
C. Presenting examples Defining technical terminologies use in the industry.
of the new lesson
D. Discussing new Discussion in the Assessment of PECs, its components, relevance and importance in the industry and
concepts and to practitioners.
practicing new
 concepts
E. Developing mastery Questioning:
(leads to mastery) Students will identify PECS that they believe they possess to become a member of the industry.
F. Applications/Finding
practical applications
of concept and skills in
daily living
G. Making generalization Students will write their characteristics that best suit to the PECs and to the industry.
and abstractions
about the lesson
H. Evaluating Learning Make a concept map about the topics discussed.
I. Additional Activities Assignement:
for application or Students will read the KEY CONCEPTS OF MARKET AND CONSUMER ANALYSIS to be discussed next
mediation meeting.
V.REMARKS

VI.REFLECTION

A. No. of Learners who

earned 80% on the
Formative Assessment
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lesson work? No. of
learners who have
caught up with the
lesson
D. No. of Learners who
 continue to require
E. Which of my teaching
strategies worked
well? Why did these
work?

Prepared by: Checked by: Approved by:

EDISON D. AGUILAR JULIE ANN P. HERNANDEZ, MAEd JULIE ANN HERNANDEZ, MAEd
Teacher, Cookery NC II PSCC-SHS Principal PSCC-SHS Principal