Scribd Logo
Upload

Welcome to Scribd!

  • DLL Cookery 9 Day 1

    Uploaded by

    jerome perdigon
    8 views2 pages
    1. The document outlines a daily lesson plan for an Introduction to Cookery class in the 9th grade. 2. The objectives are for students to understand basic cookery concepts and career opportunities, and be able to determine course relevance, enumerate concepts, and recognize career opportunities. 3. The content will introduce cookery. Learning resources include a cookery manual, learner materials, and additional resources. 4. Procedures include reviewing previous learning areas, presenting course objectives and topics, and having students complete an information sheet and determine skills.

    Original Description:

    Original Title

    DLL COOKERY 9 DAY 1

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    1. The document outlines a daily lesson plan for an Introduction to Cookery class in the 9th grade. 2. The objectives are for students to understand basic cookery concepts and career opportunities, and be able to determine course relevance, enumerate concepts, and recognize career opportunities. 3. The content will introduce cookery. Learning resources include a cookery manual, learner materials, and additional resources. 4. Procedures include reviewing previous learning areas, presenting course objectives and topics, and having students complete an information sheet and determine skills.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    8 views2 pages

    DLL Cookery 9 Day 1

    Uploaded by

    jerome perdigon
    1. The document outlines a daily lesson plan for an Introduction to Cookery class in the 9th grade. 2. The objectives are for students to understand basic cookery concepts and career opportunities, and be able to determine course relevance, enumerate concepts, and recognize career opportunities. 3. The content will introduce cookery. Learning resources include a cookery manual, learner materials, and additional resources. 4. Procedures include reviewing previous learning areas, presenting course objectives and topics, and having students complete an information sheet and determine skills.

    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 2

    School MAPULANG LUPA Grade Level

    NATIONAL HIGH SCHOOL


    9
    DAILY
    Teacher JEROME A. PERDIGON Learning HOME
    LESSON
    Area ECONOMICS
    LOG
    Teaching Date
    Time
    Quarter 1ST
    DAY 1
    I. OBJECTIVES
    A. Content Standards The learner demonstrates an understanding basic concepts and underlying
    theories in cookery lessons.
    B. Performance Standards The learner independently demonstrates common competencies in cookery as
    prescribed by TESDA Training Regulations.
    C. Learning Competencies At the end of the lesson 90% of the students with 80% proficiency should
    be able to:
    a. Determine the relevance of the course;
    b. Enumerate basic concepts in cookery; and
    c. Recognize opportunities in cookery as a career.
    II. CONTENT INTRODUCTION IN COOKERY
    III. LEARNING RESOURCES
    A. References Cookery Manual
    1. Teacher’s Guide pages 11
    2. Learner’s Material pages 4-11
    3. Textbook pages
    4. Additional Materials from Learning
    Resources (LR) Portal
    B. Other Learning resources
    IV. PROCEDURES
    A. Reviewing previous lesson or Review the different Learning Areas of TLE.
    presenting the new lesson
    B. Establishing a purpose for the lesson Let the students identify the different competencies in cookery.
    C. Presenting examples/ instances of Present the course outline or syllabus with respective objectives to be
    the new lesson attained after each lesson.
    D. Discussing new concepts and Enumerate the different topics to be discussed and its importance in their
    practicing new skills #1 future career as student and practitioner of cookery.
    E. Discussing new concepts and Recognize different opportunities of being knowledgeable and
    practicing new skills #2 competent in cookery.
    F. Developing Mastery The students complete the given information sheet.
    (Leads to formative assessment)

    G. Finding practical applications of The students determine their abilities which could help them as we
    concepts and skills in daily living explore the course and list their expectations what they need to develop.
    H. Making generalizations and Being aware on different skills and competencies helps the user to
    abstractions about the lesson become more productive in cookery.
    I. Evaluating learning The students are graded using the prepared rubrics.
    J. Additional activities for application The students study the history and development of cookery.
    and remediation
    V. REMARKS

    VI. REFLECTION

    A. No. of learners who earned 80% in


    the evaluation

    B. No. of learners who require


    additional activities for remediation
    who scored below 80%.
    C. Did the remedial lessons work? No. of
    learners who caught up with the lesson.

    D. No. of learners who continue to


    require remediation
    E. Which of the 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?

    Prepared By:

    JEROME A. PERDIGON
    Teacher II

    You might also like