DAILY

LESSON School: VICTORIA NATIONAL HIGH SCHOOL Grade Level: 9

PLAN
Teacher JULIETA M. SANTOS Learning Area: TLE-COOKERY 9
Teaching Date and
Time: August 29-September 2, 2023 Quarter FIRST

Session 1 Session 2 Sessions 3 Session 4

I. OBJECTIVES 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 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.

A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the use and understanding the use and understanding the use and understanding the use and
maintenance of equipment in maintenance of equipment in maintenance of equipment in maintenance of equipment in
cookery cookery cookery cookery
B. Performance The learners independently The learners independently The learners independently The learners independently
Standards use and maintain tools, use and maintain tools, use and maintain tools, use and maintain tools,
equipment, and materials in equipment, and materials in equipment, and materials in equipment, and materials in
cookery according to cookery according to cookery according to cookery according to
standard operating standard operating standard operating standard operating
procedures procedures procedures procedures
C. Learning Conduct Preparatory LO1. Clean, Sanitize, and LO1. Clean, Sanitize, and LO1. Clean, Sanitize, and
Competencies/ Objectives Activities for the opening of Store Kitchen Tools and Store Kitchen Tools and Store Kitchen Tools and
classes. Equipment Equipment Equipment

1. Get to know the students 1. Identify the Chemicals 1. Prepare cleaning 1. Clean and sanitize
and teachers to be utilized in agents in accordance kitchen tools in
cleaning and with the accordance with
2. Familiarize the class and sanitizing kitchen manufacturer’s prescribed standards.
school rules and regulations. tools and equipment instruction
2. Store and clean
3. Organize the class 2. Give chemicals that 2. Give safety kitchen tools and
organization and assign are present at home precautions in equipment safely in
cleaners. that can be used in preparing cleaning designated places.
cleaning and agents.
sanitizing tools and 3. Value the importance
3. Value the importance of cleanliness and
equipment.
of cleanliness and sanitation.
3. Value the importance sanitation.
of cleanliness and
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 sanitation.
Clean, Sanitize, and Store Clean, Sanitize, and Store Clean, Sanitize, and Store
Class Orientation and
II. CONTENT Kitchen Tools and Kitchen Tools and Kitchen Tools and
Organization of Classes
Equipment Equipment Equipment

III. LEARNING RESOURCES Laptop, television, LM,CG Laptop, television, LM,CG Laptop, television, LM,CG Laptop, television, LM,CG

A. References

1. Teacher’s Guide Pages N/A 1-5 1-5 1-5

2. Learner’s Materials N/A

LAS and Compendium of LAS and Compendium of LAS and Compendium of
notes Page 1-2 notes Page 3-4 notes Page 4-15

3. Textbook Pages
4. Additional Materials from ADM Self Learning Module ADM Self Learning Module ADM Self Learning Module ADM Self Learning Module
Learning Resources (LR) Portal www.commons.deped.gov.ph www.commons.deped.gov.ph www.commons.deped.gov.ph www.commons.deped.gov.ph

B. Other Learning Resources Power point presentation Power point presentation Power point presentation Power point presentation

IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
Conduct Preparatory
Activities for the opening of
classes
Activity # 1: Knowing Each
Other
The teacher will ask the
learners who among them
loves to cook and the
learners will share his/her
experience in cooking
The teacher will ask the
learners, What are the
cleaning agent that we can
used in sanitizing and
cleaning Kitchen tools and
equipment?
The teacher will ask the
learners, What are the thing
we need to consider in
preparing cleaning agent that
we can used in sanitizing
and cleaning Kitchen tools
and equipment?

B. Establishing a purpose for The teacher will ask the
the lesson. learners to introduce
themselves to know each
other.
Activity # 2: Knowing the
School and Class Rules
C. Presenting The teacher will ask the
examples/instances of the new
learners to create class rules
lesson
so that everyone will follow.
The learners will give
chemicals present in their
home that can be use in
cleaning and sanitizing
kitchen tools and equipment.
The teacher will show
pictures of different
chemicals and the learners
will identify them.
Charade
The teacher will pick a leaner
and give a name of a
cleaning agent, the learner
who will show to the class on
how to prepare and use the
cleaning agent.
The teacher will show
pictures of different
chemicals and ask the
learner on how to prepare
The teacher will show a
picture of kitchen tools and
equipment, the learner will
show on how to clean and
sanitize that tool.
The learners demonstrate an
understanding the use and
maintenance of equipment in
cookery

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D. Discussing new concepts
and practicing new skills #1
E. Discussing new concepts
and practicing new skills #2
F. Developing mastery (Leads to
formative Assessment 3)
G. Finding practical
applications of concepts and in
daily living skills.
H. Making generalizations and
abstractions about the lesson.
I. Evaluating Learning
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The teacher will also assign
groups for the cleanliness
and disinfection of the
classroom
Activity # 3: Knowing the
Class Schedule and Subject
Teachers
The teacher will explain the
class schedule.
Activity # 4: Organize the
Class Officers
The learners will elect their
class officers.
The teacher will discuss the
different cleaning materials
in Cleaning and Sanitizing
Kitchen tools and equipment.
Who Am I?
One of the main reasons why
you need to sanitize your
tools is to prevent pathogens
such as viruses, bacteria,
and molds from spreading to
your food. When you use
your tools to prepare raw
food, pathogens from the raw
food transfer to your tools.
Ask the following:
1. What are the Chemicals to
be utilized in cleaning and
sanitizing kitchen tools and
equipment
2. Why is it cleaning, and
sanitation is very important?
Group Activity:
The learners will be group
into 4. Each group will
perform a role-playing by
them.
The teacher will discuss the
concepts of preparing the
cleaning agents in
accordance with
manufacturer’s instructions.
Group Activity:
The learners will be group
into 5 members each. Each
group will be given a cleaning
agent, the learners task is to
write down in a manila paper
the steps on how to prepare
the cleaning agent.
One of the main reasons why
you need to sanitize your
tools is to prevent pathogens
such as viruses, bacteria,
and molds from spreading to
your food. When you use
your tools to prepare raw
food, pathogens from the raw
food transfer to your tools.
Ask the following:
1. What are the things to
remember in preparing
cleaning agents?
2. Why is safety precaution is
important?
Written Work # 1 How Far I
Know?
Directions: The following is a
list of competencies in
The teacher will discuss the
concepts of cleaning and
sanitizing kitchen tools in
accordance with prescribed
standards; Storing and
cleaning kitchen tools and
equipment safely in
designated places
Tell Me a Story
Situation: Your mother
assigned you to clean all the
tools and kitchen utensils
used in the preparation of
food of your family for lunch.
In two or three paragraphs.
One of the main reasons why
you need to sanitize your
tools is to prevent pathogens
such as viruses, bacteria,
and molds from spreading to
your food. When you use
your tools to prepare raw
food, pathogens from the raw
food transfer to your tools.
Ask the following:
1. Why is it Cleaning, and
sanitizing kitchen tools
should be in accordance with
prescribed standards?
2. Why do we need to store
and cleaned kitchen tools
and equipment safely in
designated place?
Performance Task # 1: Create
and Post
Make a slogan on proper
cleaning and sanitizing
 giving the importance of cleaning and maintaining kitchen tools, utensils,
sanitation. kitchen tools, equipment and equipment and working
premises. Write the number premises using Oslo paper,
that best represents how you coloring materials, pencil,
feel in each of the given pentel pen and ruler.
competencies.
J. Additional activities for
application or remediation.
V. REMARKS

VI. REFLECTION

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 this 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?

Submitted by: Reviewed: Noted:

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 JULIETA M. SANTOS NELIA P. ABAYA, ED.D. ANGELITO S. MAGAT, EdD
MT-II SSHT-IV TLE Department Principal IV

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