School : COMMISIONER LUIS R.

ASIS NATIONAL HIGH SCHOOL Grade Level : GRADE 7

GRADES 1 TO 12 DAILY
Teacher : ARLYN MAY B. BALGOS Learning Area : TLE- COOKERY
LESSON LOG
Day/Time : Quarter : 1

Day 1 Day 2 Day 3 Day 4 Day 5

OBJECTIVES
DATE: DATE: DATE: DATE: DATE:

CONTENT STANDARD

PERFORMANCE STANDARD

Use cleaning tools, equipment, Use cleaning tools, equipment, Use cleaning tools, equipment, Use cleaning tools, equipment, Use cleaning tools, equipment,
and paraphernalia in accordance and paraphernalia in accordance and paraphernalia in accordance and paraphernalia in accordance and paraphernalia in accordance
Learning Competencies / Objectives to standard operating to standard operating to standard operating to standard operating to standard operating
procedures. procedures. procedures. procedures. procedures.
(TLE_HECK7/8MT-0b-2) (TLE_HECK7/8MT-0b-2) (TLE_HECK7/8MT-0b-2) (TLE_HECK7/8MT-0b-2) (TLE_HECK7/8MT-0b-2)
CONTENT LESSON 2: DISHWASHING LESSON 2: DISHWASHING LESSON 2: DISHWASHING LESSON 2: DISHWASHING LESSON 2: DISHWASHING
METHODS METHODS METHODS METHODS METHODS
LEARNING RESOURCES

A. References

● Teacher’s Guide

● Learner’s Material Technology and Livelihood Technology and Livelihood Technology and Livelihood Technology and Livelihood Technology and Livelihood
Education Cookery – Module 3 Education Cookery – Module 3 Education Cookery – Module 3 Education Cookery – Module 3 Education Cookery – Module 3
● Textbook

● Additional Material

From LRMDS Portal

● Other resources

PROCEDURES

A. Review Question and Answer Method Question and Answer Method Question and Answer Method Question and Answer Method Question and Answer Method
B. Establishing the Purpose of the WHAT’S NEW WHAT’S NEW WHAT’S NEW WHAT’S NEW WHAT’S NEW
lesson
(refer to module 3, page 10) (refer to module 3, page 10) (refer to module 3, page 10) (refer to module 3, page 10) (refer to module 3, page 10)

WHAT IS IT WHAT IS IT WHAT IS IT WHAT IS IT WHAT IS IT

C. Presenting the lesson
(refer to module 3, page 10) (refer to module 3, page 10) (refer to module 3, page 10) (refer to module 3, page 10) (refer to module 3, page 10)

Discuss the following topics: Discuss the following topics: Discuss the following topics: Discuss the following topics: Discuss the following topics:

- The Three Sink Dishwashing - The Three Sink Dishwashing - The Three Sink Dishwashing - The Three Sink Dishwashing - The Three Sink Dishwashing
D. Discussion/Activity Method Method Method Method Method
- Cleaning Dishes and Kitchen Cleaning Dishes and Kitchen Cleaning Dishes and Kitchen Cleaning Dishes and Kitchen Cleaning Dishes and Kitchen
Utensils by Hand Utensils by Hand Utensils by Hand Utensils by Hand Utensils by Hand

WHAT’S MORE WHAT’S MORE WHAT’S MORE WHAT’S MORE WHAT’S MORE

D. Practical applications /Activity Activity 1 and 2 Activity 1 and 2 Activity 1 and 2 Activity 1 and 2 Activity 1 and 2

(refer to module 3, page 14-15) (refer to module 3, page 14-15) (refer to module 3, page 14-15) (refer to module 3, page 14-15) (refer to module 3, page 14-15)

E. Evaluating learning ASSESSMENT ASSESSMENT ASSESSMENT ASSESSMENT ASSESSMENT

(refer to module 3, page 19-21) (refer to module 3, page 19-21) (refer to module 3, page 19-21) (refer to module 3, page 19-21) (refer to module 3, page 19-21)

ADDITIONAL ACTIVITIES ADDITIONAL ACTIVITIES ADDITIONAL ACTIVITIES ADDITIONAL ACTIVITIES ADDITIONAL ACTIVITIES
F. Additional Activities
(refer to module 1, page 21) (refer to module 1, page 21) (refer to module 1, page 21) (refer to module 1, page 21) (refer to module 1, page 21)

REMARKS:

REFLECTIONS:

● No. of learners who earned 80%

on the summative test

● No. of learners who require

additional activities for remediation

● Did the remedial lessons work?

No. of learners who have cope-up
with lessons

● No. of learners who need more

remediation

● Which of the strategies work well?

Why?
● What difficulties are encountered
that need principal’s assistance?

● Innovations/localized materials
used