GRADE 1 to 12 School ALAE NATIONAL HIGH SCHOOL Grade Level GRADE 7

DAILY LESSON LOG Teacher KATHLYN L. DIVINO Quarter 2ND QUARTER

Inclusive Dates November 14, 2022
Scheduled Time 7:30 a.m. – 8:30 a.m., 8:30 AM – 9:30 AM, 11:00 – 12:00, 3:00 PM – 4:00 PM Learning Area T.L.E. COOKERY

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of basic concepts and theories in cookery.
B. Performance The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation.
Standards
C. Learning 1. Explain basic concepts in cookery
Competencies / 2. Discuss the relevance of the course
Objectives (Write the 3. Explore opportunities for cookery as a career
LC Code)
II. CONTENT Introduction
 Basic concepts in cookery
 Relevance of the course
 Career opportunities
III. LEARNING
RESOURCES
A. References K to 12 Basic Education Curriculum-Technology and Livelihood Education Learning Module Commercial Cooking
1. Teacher’s Guide Curriculum Guide page 3
pages
2. Learners’ Materials Module pages 2 - 5
pages
3. Textbook pages
4. Additional Materials
from Learning
Resources Portals
B. Other Learning https://i.ytimg.com/vi/IP321w5nMvo/hqdefault.jpg
Resources http://www.spot.ph/newsfeatures/60518/the-spot-ph-guide-to-weekend-classes
https://firstgourmetacademy.wordpress.com/category/uncategorized/page/2/
https://i.ytimg.com/vi/5PNyGctfvHM/maxresdefault.jpg
http://www.chefline.co.uk/popup_image.php?pID=2732&image=0
http://www.zazzle.com/aprons
https://www.pamperedchef.com/shop/Cookware/Cookware+Utensils/Executive+Slotted+Turner/2358
http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/basic_principles_of_cookery.html
Curriculum Guide
 DLP
IV. PROCEDURES
A. Revising previous
lesson or presenting
the new lesson
B. Establishing a
purpose for the lesson Picture Puzzle Game
Directions: Answer the questions given. Each correct answer will give you a chance to reveal the given pictures.

http://www.chefline.co.uk/popup_shop/ http://www.zazzle.com/apron http://.pamperedchef.com/image.php?pID=2732

Cookware/Cookware+Utensils &image=0Executive+Slotted+ Turner/2358

Questions:
1) This is used for slicing, chopping and mincing food. CHOPPING BOARD
2) It is an outer protective garment that covers primarily the front of the body. APRON
3) The tool used in turning the food when cooking. FLIPPER

C. Presenting examples/
instances of the new Slide show:
lesson The teacher will show pictures of different persons working in the field of cookery.

D. Discussing new
concepts and practicing “LET’S DO IT”
new skills #1 The class will grouped into three (3), each group will be given the following tasks:
Group 1 – Using a Venn Diagram, discuss the concept of cookery during the ancient times and cookery today
Group 2 – Give the relevance of the course
Group 3 - Through a drawing, show different career opportunities in cookery
E. Discussing concepts “YOU KNOW IT, SHARE IT”
and practicing new
skills #2

F. Developing mastery “LAST GROUP STANDING”

(Leads to Formative Directions: You will be given a chance to pick out a task to be presented in the class.
Assessment 3) Task 1: Singing the areas of cookery (Song)
Task 2: Acting out the importance of cookery (Role Play)
Task 3: Advertising the career opportunities (Commercial)
RUBRICS

G. Finding practical If you will be given a chance to choose any business or career relevant to cookery, what will you choose and why?
applications of
concepts and skills in
daily living
H. Make a generalization Based on the discussion complete the statements below.
and abstractions Cookery is divided into ____________________________. This course is important because ____________________.
about the lesson Someday, a cookery student can become _______________________________.
I. Evaluating learning TRUE or FALSE. Draw a chef’s hat if the statement is true and if it is false draw a spatula
1) Cookery is the practice or skill of preparing and cooking food.
2) Baking is an area of cookery.
3) Cooking involves the application of heat to foodstuff.
4) Cookery is not only concerned with tenderizing of food but also in the creation and concentration of
flavors.
5) The skill cookery involved the ability to control the amount of foodstuff.
 J. Additional

J. Additional activities o Is it a great help for an entrepreneur or a would-be entrepreneur to have knowledge of the concepts of cookery? Why?
for application or Or why not?
remediation o Make a list of different career opportunities in the field of cookery within your locality.

V. REMARKS

VI. 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: Noted by:

KATHLYN L. DIVINO TERESA MARIE B. GETUEZA, Ph.D.

SST I PRINCIPAL I