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DAILY School MACASANDIG NATIONAL HIGH SCHOOL Grade GRADE 8

LESSON Level
LOG Teacher Ma. Dorothy G. Royo Quarter 2nd Quarter
Inclusive Dates Subject
Scheduled Time Topic

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES 1. Explain basic concept in cookery
2. Discuss the relevance of the course
3. Explore Opportunities for cookery as a career
A. Content Standard The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the use and maintenance understanding the use and understanding the use and understanding the use and
of equipment in cookery maintenance of equipment in maintenance of equipment in maintenance of equipment in
cookery cookery cookery
B. Performance Standards The learners independently use and The learners independently use and The learners independently use The learners independently use
maintain tools, equipment, and materials maintain tools, equipment, and and maintain tools, equipment, and maintain tools, equipment,
in cookery according to standard materials in cookery according to and materials in cookery and materials in cookery according
operating procedures standard operating procedures according to standard operating to standard operating procedures
procedures
C. Learning LO 2. Maintain appropriate kitchen tools, LO 2. Maintain appropriate kitchen LO 2. Maintain appropriate LO 2. Maintain appropriate
Competencies / equipment, and paraphernalia tools, equipment, and kitchen tools, equipment, and kitchen tools, equipment, and
2.1 select various types of chemicals for paraphernalia paraphernalia paraphernalia
Objectives (Write the LC
cleaning and sanitizing kitchen tools, 2.2 clean and sanitize kitchen tools 2.3 use cleaning tools, 2.4 maintain kitchen tools,
Code) equipment, and paraphernalia and equipment following equipment, and paraphernalia in equipment, and work areas
TLE_HECK7/8MT0b-2 manufacturer’s instructions accordance with standard TLE_HECK7/8MT0b-2
TLE_HECK7/8MT0b-2 operating procedures
TLE_HECK7/8MT0b-2
1. Types of chemicals for cleaning and sanitizing kitchen tools and equipment
2. Steps in cleaning and sanitizing kitchen tools and equipment
III. CONTENT
3. Cleaning kitchen premises (floor and storage areas)
4. Maintenance of kitchen tools, equipment, and work areas
IV. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learners’ Materials Projector, Module, Laptop,
pages Learning Materials uploaded at
http://lrmds.deped.gov.ph/
 - T.H.E III Home Technology. Food
Management and Service I.
1991. pp. 47-50.
- CBLM II Food Trades. Module I.
Lesson I-II.
3. Textbook pages
4. Additional Materials
from Learning
Resources Portals
B. Other Learning
Resources
V. PROCEDURES
A. Revising previous In random selection the student will be In random selection the student In random selection the student In random selection the student
lesson or presenting the ask about the previous topic will be ask about the previous will be ask about the previous will be ask about the previous
topic topic topic
new lesson
B. Establishing a purpose Ask students if they have prior Ask students regarding their Show pictures of cleaning Show pictures of cleaning
for the lesson knowledge about sanitizing and roles at home if they are tools and ask the students tools and ask the students
cleaning agents for Kitchen tools tasked by their parents to about their uses or about their uses or function
clean or wash dishes function
C. Presenting examples/ Show pictures of cleaning agents Show images in PPT of a dirty Show pictures of cleaning Show pictures of cleaning
instances of the new and ask the students if they have kitchen and ask students what tools and ask the students tools and ask the students
lesson any idea about what the lesson is their point of view and the about their uses or about their uses or function
all about based on the picture relevance of the picture to the function
presented to them topic.
D. Discussing new Through PPT discuss the various Discuss to learners the steps Discuss to learners the Discuss to learners the
concepts and practicing types of chemicals used for and methods in cleaning cleaning tools to be used cleaning tools to be used in
new skills #1 sanitizing Kitchen tools and kitchen tools and equipment in cleaning kitchen cleaning kitchen premises
equipment premises and utensils and utensils
E. Discussing concepts and Explain the importance of Explain the importance and Explain the importance of Explain the importance of
practicing new skills #2 cleaning and sanitizing kitchen difference of cleaning and the cleaning tools the cleaning tools
tools and equipment sanitizing
F. Developing mastery Let the students write Let the students write
(Leads to Formative Individual work activity Let the students write about about the importance of about the importance of
Assessment 3) the importance of cleaning cleaning in relation to the cleaning in relation to the
in relation to the subject subject cookery subject cookery
cookery
G. Finding practical Students will be asked how they Students will be asked how Students will be asked Students will be asked how
applications of concepts are going to apply their learning they are going to apply their how they are going to they are going to apply
 and skills in daily living in real life situation. learning in real life apply their learning in real their learning in real life
situation. life situation. situation.
H. Making generalizations Ask students questions about Ask students questions Ask students questions Ask students questions
and abstractions about their views and opinions to the about their views and about their views and about their views and
the lesson entire topic by randomly calling opinions to the entire topic opinions to the entire opinions to the entire topic
them. by randomly calling them. topic by randomly calling by randomly calling them.
them.
I. Evaluating learning Formative Assessment Oral recitation Formative Assessment Formative Assessment
J. Additional activities for
application or
remediation

VI. REMARKS

VII. REFLECTION
A. No. of learners who
earned 80% in the
evaluation.
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 it work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did I
used/discover which I
wish to share with other
learners?

Prepared by: Checked by:

Ma. Dorothy G. Royo Ma. Louella Roz de Gracia-Raut

Subject Teacher JHS Department Head