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  • DLL Day 3 - March 29

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    Lyrna Martinez Llander
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    This document provides a daily lesson log for a Grade 8 cooking class. The objectives are to demonstrate understanding of mensuration and calculation in cookery, and to independently measure and calculate ingredients. The lesson covers calculating the cost of production, including defining and analyzing markup using the peso markup formula to compute markup according to cost. Students will practice computing expenses and markup for sample recipes in groups and individually. The teacher will evaluate learning through a short quiz.

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    DLL Day 3 - march 29

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    This document provides a daily lesson log for a Grade 8 cooking class. The objectives are to demonstrate understanding of mensuration and calculation in cookery, and to independently measure and calculate ingredients. The lesson covers calculating the cost of production, including defining and analyzing markup using the peso markup formula to compute markup according to cost. Students will practice computing expenses and markup for sample recipes in groups and individually. The teacher will evaluate learning through a short quiz.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    8 views3 pages

    DLL Day 3 - March 29

    Uploaded by

    Lyrna Martinez Llander
    This document provides a daily lesson log for a Grade 8 cooking class. The objectives are to demonstrate understanding of mensuration and calculation in cookery, and to independently measure and calculate ingredients. The lesson covers calculating the cost of production, including defining and analyzing markup using the peso markup formula to compute markup according to cost. Students will practice computing expenses and markup for sample recipes in groups and individually. The teacher will evaluate learning through a short quiz.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    School STO.

    TOMAS NATIONAL HIGH SCHOOL Grade Level 8


    DAILY Teacher LYRNA M. LLANDER Learning Area TLE-COOKERY
    LESSON LOG Teaching Dates & Time MARCH 29, 2023 Quarter 3RD

    DAY 3
    I. OBJECTIVES
    A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery.
    B. Performance Standards The learners independently measure and calculate ingredients in cookery.

    C. Learning LO4. Calculate Cost of Production


    Competencies/ 4.1. Define mark-up.
    Objectives 4.2. Analyze/follow the formula of peso mark-up.
    4.3. Compute peso mark-up according to cost of production.

    TLE_HECK7/8PM-0e-5
    II. CONTENT Costing the Finished Products/Recipes
    -Mark-up

    III. LEARNING
    RESOURCES
    A. References Commercial Cooking
    1. Teacher’s Guide pp. 14
    2. Learner’s Materials pp. 45 – 46
    3. Textbook pp.
    4. Additional Materials http://www.memam-webster.com/dictionary/markup
    from Learning Resource portal
    http://www.dictionary.com/browse/markup
    https://www.youtube.com/watch?v=jkQMN-7uDul
    B. Other Learning Resources Cookery NCII

    IV. PROCEDURES
    A. Reviewing previous Recall the lesson on the computation of food cost/expenses.
    lesson or presenting the new
    lesson
    B. Establishing a purpose for MOTIVATION:
    the Lesson Show sample of the computation for the expenses through power point presentation.

    C. Presenting ANALYSIS – Sharing of Ideas


    examples/instances of the new Let the students share their ideas on the sample computation of the expenses.
    lesson

    D. Discussing new concepts ACTIVITY


    and practicing new skills # The group will be given a sample recipe. Let the group compute the expenses of the ingredients indicated in the recipe
    1 provided. Let them follow the guide questions in doing the activity.

    Guide Questions:
    1. How do you find the activity.
    2. Why it is necessary to compute the mark-up of any food cost?
    3. What mathematical operation did you use in the computation of mark-up?
    4. What skill did you discover after the given activity?

    E. Discussing new concepts ABSTRACTION


    and practicing new skills # Discussion on:
    2
     Definition of mark-up.
     The peso mark-up formula through power point presentation.
     Video presentation on the computation of mark-up.
    F. Developing mastery APPLICATION – Group Work

    Let the group compute for the peso mark-up of the following dish or recipe base on the formula of mark-up.

    Group 1 – Munchkin
    Group 2 – Polvoron
    Group 3 – Yema
    Group 4 – Ice Candy

    G. Finding practical Individual Performance – Board Work


    applications of concepts and
    skills in daily living Let the students compute the peso mark-up given on the board.

    H. Making generalizations Recapitulation of the lesson


    and abstractions about the
    lesson
    I. Evaluating learning Short Quiz – Teacher made test

    J. Additional activities for Collect at least 5 recipes and compute the peso mark-up of the product. Compile your output in your portfolio.
    application or
    Remediation
    V. REMARKS ____Out of _____ students reached the mastery level.
    VI. REFLECTION
    A. No. of learners who Grade 8 ______ out of _____ students reached the mastery level
    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 students who
    continue to require
    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: Reviewed and Checked by:

    LYRNA M. LLANDER MRS. LANI D. MARTINEZ


    Teacher II Master Teacher I

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