School GUISGUIS NATIONAL HIGH Grade Level GRADE 11

GRADES 1-12 SCHOOL

DAILY LESSON
Teacher JAN ALLEANA M. FERNANDEZ Learning Area COOKERY
LOG
Teaching Dates and Time Quarter QUARTER 1

Date SESSION 1 SESSION 2 SESSION 3 SESSION 4

Objectives must be met over the week and connected to the curriculum standards. To meet the objectives,
necessary procedures must be followed and if needed, additional lessons, exercises and remedial activities
may be done for developing content knowledge and competencies. These are assessed using Formative
I. OBJECTIVES
Assessment strategies. Valuing objectives support the learning of content and competencies and enable children
to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum
guides.
The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing
A. Content Standards
appetizers.
B. Performance The learners independently prepare appetizers.
Standards
C. Learning LO 2. Prepare a range of appetizers
Competencies/Objecti 2.1 differentiate between hot and cold appetizers
ves 2.2 prepare a variety of appetizers
(Write the LC code for 2.3 follow workplace safety procedures
each) TLE_HECK9- 12PA-Ic-3
Content is what the lesson is all about. It pertains to the subject matter the teacher aims to teach. In the CG, the
II. CONTENT content can be tackled in a week or two.

List the materials to be used in different days. Varied sources of materials sustain children’s interest in the
III. LEARNING
lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-
RESOURCES
based materials. Hands-on leaning promotes concept development.
A. References
1. Teacher’s Guide Curriculum Guide Page 14
pages
2. Learner’s 1. CBLM II Food Trades. 1. CBLM II Food Trades. 1. CBLM II Food Trades.
Materials pages Module VIII. Lesson II. Module VIII. Lesson II. Module VIII. Lesson II.
Cookery Learning Module Cookery Learning Module Cookery Learning Module
3. Textbooks pages
Page 76 Page 76 Page 76
4. Additional
Materials from
Learning Resource
(LR) portal
B. Other Learning Google
Resources
IV. PROCEDURES
Review of the previous
A. Reviewing previous lesson.
lesson or presenting What is appetizer and its
the new lesson classification?

The teacher will ask the

students.
If you are going to make
B. Establishing a your own appetizer what
purpose for the lesson unique main ingredients in
your place you are going to
use and how will you
prepare it?
Continuation…
The teacher will show The teacher will show the
C. Presenting pictures of different ingredients of Mango
examples/instances of appetizers which are Salsa and Chicken Mango
the new lesson famous in Zambales on the Wraps.
board.
Group the students into The teacher will With the same group, the
two. Using a T Chart demonstrate on how to teacher will ask them to
Graphic Organizer, each prepare cold appetizer bring out the ingredients
D. Discussing new group will classify the Mango Salsa and hot on their list.
concepts and appetizers whether it is hot appetizer Chicken Mango
practicing new skills or cold. Wraps following the safety
#1 workplace procedures.
The teacher will ask the
students how they grouped
the pictures.
D. Discussing new After the activity, the The teachers will group The teacher will let the
concepts and skills #2 teacher will ask: the students into four groups to prepare their
Based on your and guide them in own recipe of hot or cold
observations, what is preparing appetizers. appetizer.
meant by hot appetizers?
Cold appetizer? Group 1 and 2 will The finished product of
prepare Mango Salsa each group will be
Teacher will gather appetizer. evaluated using the rubric
student’s answers and link explained to them.
 to the lesson. Group 3 and 4 will
prepare Chicken Mango
Wraps.
The teacher will ask the After preparing, the group
students to list down will present their finished
varieties of appetizers they product on how they
F. Developing mastery
have already eaten in prepare their unique hot
(Leads to Formative
restaurants or any or cold appetizers.
Assessment 3)
occasions in their places
and classify whether it is
hot or cold appetizer.
With the same group, the
teacher will ask to:

Group 1 and 2- Make a

list of ingredients
G. Finding practical available in your place to
applications of make your own recipe of
concepts and skills in cold appetizer.
daily living
Group 3 and 4- Make a
list of ingredients
available in your place to
make your own recipe of
hot appetizer.
Let the students share
H. Making
their learnings as a
generalizations and
summary of the lesson.
abstractions about the
lesson
Short quiz.
I. Evaluating learning
J. Additional activities The teacher will ask the
for application or students to bring
remediation ingredients in their list.
V. REMARKS
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What
VI. REFLECTION works? What else needs to be done to help the students learn? Identify what help your instructional supervisors
can provide for you so when you meet them, you can ask them relevant questions.
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
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
these 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?
Prepared by: Approved by:

JAN ALLEANA M. FERNANDEZ ROWENA D. MENDEZ

Teacher I Principal I