School: Dayap National High School Mabacan Annex
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Grade Level:
Teacher: Jayson S. Malate
Teaching Dates and Time: November 6-10, 2023 – 12:00-12:45 PM
SESSION 1
The learners demonstrate an
understanding how to prepare
sandwiches
The learners independently
prepare sandwiches
LO1: Perform mise en place
1.1 identify ingredients
according to the given recipe.
At the end of the session,
students can enumerate the
different ingredients in making
sandwich.
TLE_HECK9-12SW-IIIa-11
- DIAGNOSTIC TEST Ingredients Used for
Sandwiches
NA
NA
LM p6-8
NA
NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, speaker,
9
SESSION 2
The learners demonstrate an
understanding how to
prepare sandwiches
The learners independently
prepare sandwiches
LO1: Perform mise en place
1.1 identify ingredients
according to the given
recipe.
At the end of this session,
the learners can familiarize
and classify the different
tools and equipment for
sandwich making.
TLE_HECK9-12SW-IIIa-11
-Special Tools for
Sandwiches
NA
NA
LM p8-10
NA
NA
Visuals from Laptop and
TV, pictures, actual tools,
chalk, eraser, speaker,
Learning Area: Cookery 9
Quarter:
SESSION 3
The learners demonstrate an
understanding how to
prepare sandwiches.
The learners independently
prepare sandwiches.
LO1: Perform mise en place
1.2 Identify culinary terms
related to sandwiches
At the end of the session, the
learners can apply the
culinary terms related to
sandwich.
TLE_HECK9-12SW-IIIa-11
Culinary Terms Related to
Sandwiches
NA
NA
NA
NA
NA
https://www.scribd.com/
document/517108632/
Information-Sheet-5-1-
Visuals from Laptop and
TV, pictures, actual tools,
chalk, eraser, speaker,
2-WEEK 1
SESSION 4
The learners demonstrate an
understanding how to prepare
sandwiches
The learners independently
prepare sandwiches
LO1: Perform mise en place
1.3 Identify type/classification
of sandwiches
At the end of the session, the
learners can classify the
different kinds of sandwiches.
TLE_HECK9-12SW-IIIa-11
- Different Types of Sandwich
NA
NA
LM p 12-15
NA
NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, speaker,
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
C. Presenting examples /instances of the
new lessons (show pics, videos, ppt)
D. Discussing new concepts and
practicing new skills #1. (Pre-Discussion
Activity)
E. Discussing new concepts & practicing
and concern to new skills #2
F. Developing Mastery (Leads to
Formative Assessment) (activity after the
lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
H. Generalizing & Abstractions about the
lessons
I. Evaluating Learning (assessment/test)
J. Additional activities for application or
remediation (assignment/homework)
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
Conduct a recap of the previous
meeting.
Tell Me What You See!
Show pictures of different
ingredients on making
sandwiches.
-Power point Presentation or
Video Presentation
Conduct a 5-item pretest
Using visual aids, the teacher
will deliver the lesson for the
day.
The class will enumerate the
different ingredients in making
sandwiches.
Why is it important to identify
the different ingredients in
making a sandwich?
If time permits, have a synthesis
of the lesson.
The teacher will conduct a eight
(8) – item formative assessment,
advice students to prepare a ¼
sheet of paper)
Interview
Ask 5 members of your family
and ask the what is their favorite
ingredients of sandwich. Write
in your TLE notebook.
Conduct a recap of the
previous discussion.
YOU NAME IT!
Name the following tools or
equipment.
-Power point Presentation or
Video Presentation
What are the basic tools
related to sandwiches that
you know?
Using visual aids, the
teacher will deliver the
lesson for the day.
The class will identify the
following if it’s Tools or
Equipment.
How is it important to have
tools in making sandwich?
If time permits, have a
synthesis of the lesson.
The teacher will conduct a
ten (10) – item formative
assessment, advice students
to prepare a ¼ sheet of
paper)
Search at least 10 culinary
terms related to sandwiches
Conduct a recap of the
previous discussion.
GIBERRISH GAME
The learners will guess the
gibberish word.
-Power point Presentation
- Video Presentation
The teacher will call
students randomly and ask
them about their
assignments and they will
present it in the class.
Using visual aids, the
teacher will deliver the
lesson for the day.
Conduct of the graded
recitation. Two points if able
to answer correctly.
Why do we need to be
familiar in the different
culinary terms related to
sandwich?
If time permits, have a
synthesis of the lesson.
The teacher will conduct a
five (5) – item formative
assessment, advice students
to prepare a ¼ sheet of
paper.
Search the Different
Types/Classifications of
Sandwiches. Write it in your
TLE Notebook.
Conduct a recap of the previous
discussion.
The teacher will ask the learners
about their favorite sandwich
and why.
-Power point Presentation or
Video Presentation
The teacher will ask the learner
about their favorite sandwich
and why?
Using visual aids, the teacher
will deliver the lesson for the
day.
Hot or Cold
Identify the following
sandwiches if they are belong to
hot or cold sandwiches
Why do we need to be familiar
in the different culinary terms
related to sandwich?
If time permits, have a synthesis
of the lesson.
Classify the different kinds of
sandwiches.
Prepare for a long quiz.
 C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials
did I used/discover which I wish to share
with other teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: NOVEMBER 13-17, 2023 – 12:00-12:45 PM Quarter: 2- WEEK 2

I. OBJECTIVES SESSION 5 SESSION 6 SESSION 7 SESSION 8 FREE DAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 1. Perform mise en place
1.1 identify ingredients
according to the given.
1.2 Identify culinary terms
related to sandwiches
1.3 Identify type/classification
of sandwiches
The learners demonstrate an The learners demonstrate an The learners demonstrate
understanding how to prepare understanding how to an understanding how to
sandwiches. prepare sandwiches. prepare sandwiches.
The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches. prepare sandwiches.
LO 2. Prepare a variety of LO 2. Prepare a variety of LO1
sandwiches sandwiches
LO2
2.1 Identify sandwich component. 2.1Identify sandwich
component

D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
At the end of the session,
students should be able to attain
at least 75% mastery from the
long quiz.
Ingredients Used for
Sandwiches
Special Tools for Sandwiches
Culinary terms for Sandwich
Different Kinds of Sandwich
At the end of this session, the At the end of this session,
learners can name the sandwich the learners can
components. independently observe their
own subject based on its
component.
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
Basic Component of Sandwich Observation
At the end of the session,
students should be able to
answer the given question.
TLE_HECK9-12SW-IIIb-
g12
GRADED
RECITATION

III. Learning Resources

A. References

1.Teacher’s Guide Pages NA NA NA NA

2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages NA NA p.260-262 NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and https://
pictures, actual tools, chalk, TV, pictures, actual tools, www.youtube.com/watch?
eraser. chalk, eraser, masking tape, v=NvP-iYf1ymc
speaker,
https://www.youtube.com/watch?
v=LfrI7iqJQZ4
IV.PROCEDURES
A. Review Previous Lessons Give a short review. Conduct a recap of the previous Conduct a recap of the NA
discussion. previous discussion.
B. Establishing purpose for the Lesson Long Quiz WORD HUNT Video Watching about The teacher will play the
(Motivation) Sandwiches “Let’s Make a Burger
Song”

C. Presenting examples /instances of the new Long Quiz Show pictures
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing Long Quiz The learners will try to label the
new skills #1. (Pre-Discussion Activity) components of sandwich through
the pictures shown on the screen.
E. Discussing new concepts & practicing and Long Quiz
concern to new skills #2
Using visual aids, the teacher will
deliver the lesson for the day.
F. Developing Mastery (Leads to Formative Long Quiz Label the components of
Assessment) (activity after the lesson) sandwich.
G. Finding Practical Applications of concepts Long Quiz The learners will think and write
and skills in daily living (application) ingredients which can be used as
structure or base, fillings or
moistening agent in the
corresponding place or area of a
BIG SANDWICH.
H. Making Generalizations & Abstractions Long Quiz If time permits, have a synthesis
-Actual Observation Power point or Video
Presentation
The teacher will discuss the The teacher will discuss
directions of observation the instructions to the
activity. learners.
The learners will start to There is bowl that full of
answer the observation tool questions about the
about their sandwich. previous topics. The
learners will pass the bowl
to their classmates while
the music is being play.
When the songs stop, the
student who hold the bowl
will pick a question and
he/she will answer it.
Continue the process until
all learners answer the
recitation.
The learners will start to GRADED
answer the observation tool RECITATION
given to them.
The learners will share their GRADED
observations to the class. RECITATION
If time permits, have a GRADED
 about the lessons of the lesson. synthesis of the lesson. RECITATION
I. Evaluating Learning (assessment/test) Long Quiz The teacher will conduct a five The learner will answer the GRADED
(5) – item formative assessment, journal RECITATION
advice students to prepare ¼ sheet
of paper. I learned that…………
I realized that………….
J. Additional activities for application or Collect and compile twenty Bring any types of sandwich next Prepare for graded recitation Search for Identify Breads
remediation (assignment/homework) pictures of different types of meeting. next meeting. Suited for Sandwich
sandwiches, classify according Making. Write it in your
to Hot or Cold sandwiches. TLE Notebook.
The learners’ output will be
rated based on the rubric.
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in the
evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: NOVEMBER 20-24, 2023 – 12:00-12:45 PM Quarter: 2 WEEK 3

I. OBJECTIVES SESSION 9 SESSION 10 SESSION 11 SESSION 12 FREE DAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
The learners demonstrate an
understanding preparing and
cooking sauces required for
menu items.
The learners independently
prepare and sauces required
for menu items.
LO 2. Prepare a variety of
sandwiches
The learners demonstrate an
understanding preparing and
cooking sauces required for
menu items.
The learners independently
prepare and sauces required
for menu items.
LO 2. Prepare a variety of
sandwiches

2.2 Identify bread suited for 2.2 Identify bread suited for 2.2 Identify bread suited for 2.1 Identify sandwich
sandwich making sandwich making sandwich making component.

2.2 Identify bread suited for

D. Subtasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
At the end of the session,
students should identify bread
suited for sandwich making
TLE_HECK9-12SW-IIIb-g12
Types of Bread
-Yeast Bread
-Buns and Rolls
sandwich making
At the end of the session, Observation At the end of the session,
students should identify bread students should be able to
suited for sandwich making attain at least 75% mastery
from the long quiz.
Continuation………….
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12
Continuation…. Observation Types of Bread
Types of Bread
-Flat Bread
-Wraps
-Quick Bread
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B.Other Learning Resources
IV.PROCEDURES
A.Review Previous Lessons
B. Establishing purpose for the Lesson
(Motivation)
C. Presenting examples /instances of the new
lessons (show pics, videos, ppt)
D. Discussing new concepts and practicing
new skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to Formative
Assessment) (activity after the lesson)
G. Finding Practical Applications of concepts
and skills in daily living (application)
H. Making Generalizations & Abstractions
about the lessons
I. Evaluating Learning
(assessment/test)
NA
NA
pp. 154-158
NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker,
Conduct a recap of the
previous discussion. Ask the
learners about their past
lessons.
Give different kinds of bread
available in your place.
Describe it’s looks and taste.
Power point Presentation or
Video Presentation
NA
Using visual aids, the teacher
will deliver the lesson for the
day.
This is a 2-day discussion
This is a 2-day discussion
This is a 2-day discussion.
This is a 2-day discussion
This is a 2-day discussion.
NA NA NA
NA NA NA
pp. 154-158 NA NA
NA NA NA
NA
Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser, masking tape, speaker, eraser, masking tape, speaker.
Conduct a recap of the previous Conduct a recap of the Give a short review.
discussion. Ask the learners previous discussion. Ask the
about their past lessons. learners about their past
lessons.
Continuation of Discussion…… MATCH IT! Long Quiz
Power point Presentation Actual bread, pen and paper. Long Quiz
- Video Presentation
NA The teacher will discuss the Long Quiz
instructions.
Using visual aids, the teacher Using the actual bread, pen Long Quiz
will deliver the lesson for the and paper. The teacher will let
day. the learners observe their
breads.
The learners will group the The learners will bring out Long Quiz
breads base on their types. their different types of bread.
They will observe each type
based on the last discussion.
Why is it important to become How does breads affect our Long Quiz
familiar in the different types of economy?
breads?
If time permits, have a synthesis If time permits, have a Long Quiz
of the lesson. synthesis of the lesson.
The teacher will conduct a They will describe their bread Long Quiz
five(5) – item formative using the format given to
assessment, advice students to them.
prepare ¼ sheet of paper.
 Bread 1:
Bread 2:
Bread 3:
J. Additional activities for application or Have an advance reading for Bring 3 different kinds of bread Prepare for long quiz. Search for the Suitable
remediation (assignment/homework) the continuation of topic. next meeting. filling and spreads for
sandwich. Write in your
TLE Notebook.
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT III/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: NOVEMBER 27-DECEMBER 1, 2023 – 12:00-12:45 PM Quarter: 2 WEEK 4

I. OBJECTIVES SESSION 13 SESSION 14 SESSION 15 SESSION 16 FREE DAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Subtasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches.
2.3 Suitable filling and
spreads.
At the end of this session, the
learners can select suitable
fillings and spreads.
TLE_HECK9-12SW-IIIb-g12
Fillings and Spreads for
Sandwiches Part 1
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
2.3 Suitable filling and spreads.
At the end of this session, the
learners can select suitable
fillings and spreads.
TLE_HECK9-12SW-IIIb-g12
Fillings and Spreads for
Sandwiches Part 2
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
2.3 Suitable filling and
spreads.
At the end of this session, the
learners should familiarize in
different kinds of spread.
TLE_HECK9-12SW-IIIb-g12
Fillings and Spreads For
Sandwiches Part 3
The learners demonstrate an
understanding how to
prepare sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
2.1 Identify sandwich
component
2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and
spreads.
At the end of the session,
students should be able to
answer the given questions.
TLE_HECK9-12SW-IIIb-
g12
GRADED RECITATION

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide NA
2.Learner’s Materials Pages LM pp. 158-159
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B.Other Learning Resources Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser.
IV.PROCEDURES
A.Review Previous Lessons Conduct a recap of the
previous discussion.
B. Establishing purpose for the Lesson FOUR PICS, ONE WORD
(Motivation)
C. Presenting examples /instances of the new Power point Presentation or
lessons (show pics, videos, ppt) - Video Presentation
D. Discussing new concepts and practicing NA
new skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and Using visual aids, the teacher
concern to new skills #2 will deliver the lesson for the
day.
F. Developing Mastery (Leads to Formative The learners will classify the
Assessment) (activity after the lesson) following fillings if they are
dry or moist fillings.
G. Finding Practical Applications of concepts Why filling is called as the
and skills in daily living (application) heart of sandwich?
H. Generalizing & Abstractions about the If time permits, have
lessons synthesis of the lesson.
NA NA NA
NA NA NA
LM pp 158-159 LM pp.158-159 NA
NA NA NA
NA NA NA
Visuals from Laptop and TV, Visuals from Laptop and TV, NA
pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser. eraser.
https://en.wikipedia.org/wiki/
Spread_(food)#:~:text=Comm
on%20spreads%20include
%20dairy%20spreads,spreads
%20(such%20as%20p
%C3%A2t%C3%A9).
Conduct a recap of the previous Conduct a recap of the NA
discussion. previous discussion.
Ask the learners about their CROSSWORD PUZZLE CHARADES
favorite sandwich fillings. The teacher will prepare
Ask the learners about their words from the previous
favorite spread. topics.
Power point Presentation or Power point Presentation or Power point or Video
- Video Presentation - Video Presentation Presentation
NA NA The teacher will discuss the
instructions to the learners.
The topic will deliver the lesson Using visual aids, the teacher Group the class into 6
through PowerPoint and playing will deliver the lesson for the members. The team will
the downloaded video. day. choose one representative
who will act and the rest will
guess it. Timer is 2minutes.
Combi Combi! The learners will name 5 GRADED RECITATION
The learners will try to guess different kinds of spread.
what sandwich will come out
based on the filling’s
combinations.
Is it necessary to used expensive Give the importance of spread. GRADED RECITATION
fillings to be suitable in any
kind of sandwich?
a If time permits, have a synthesis If time permits, have a GRADED RECITATION
of the lesson. synthesis of the lesson.
 I. Evaluating Learning The teacher will conduct a five The teacher will conduct a ten The teacher will conduct a The team who earned more
(assessment/test) (5) – item formative (10) – item formative five (5) – item formative points at the end of the game
assessment, advice students to assessment, advice students to assessment, advice students to are considered winners.
prepare ¼ sheet of paper. prepare ¼ sheet of paper. prepare ¼ sheet of paper.
J. Additional activities for application or Search for the most popular Search for the different kinds of Make an album (collage or Follow up for the Collage or
remediation (assignment/homework) sandwich fillings Spreads. Write it in your TLE scrapbook) of ten (10) Scrapbook Activity. To be
combinations. Write in your Notebook. different fillings and spread submitted on Monday.
TLE Notebook. Your output will be evaluated
using rubrics. To be submitted
next week.
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 SESSIONSchool:
17 DAYAP NHS MABACAN
SESSION 18 ANNEX SESSION 19 Grade
SESSION 20Level: 9 FREE DAY
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: DECEMBER 4-8, 2023 – 12:00-12:45 PM Quarter: 2 WEEK 5
I. OBJECTIVES
A. Content Standards The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwiches. sandwiches. sandwiches. prepare sandwiches.
B. Performance Standards The learners independently The learners independently The learners independently The learners independently
prepare sandwiches prepare sandwiches prepare sandwiches prepare sandwiches
C. Learning Competencies LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches LO 2. Prepare a variety of sandwiches sandwiches
sandwiches
2.4 Select and prepare 2.4 Select and prepare 2.5 Prepare sandwiches using 2.5 Prepare sandwiches
glazes/sweet sauces glazes/sweet sauces. sanitary practices. using sanitary practices.

D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
At the end of this session, the At the end of this session the At the end of this session, the At the end of this session,
learners select appropriate learners can prepare skillfully learners can prepare the learners can prepare
glaze and sweet sauce. glazes and sweet sauces. sandwich using sanitary simple cold sandwich
practices. skillfully using sanitary
practices.
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
Prepare glazes/sweet sauces -Preparing Sandwiches Making Simple Cold
Prepare glazes/sweet sauces Sandwiches (Ham
Performance Task Sandwich)

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages NA NA pp. 161-162 pp. 162-165
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk, TV, pictures, actual tools,
 eraser.
https://www.youtube.com/
watch?v=eFoUP7M8wG0
https://www.youtube.com/
watch?v=m4Y4gmUrXVI
https://www.youtube.com/
watch?v=_CVuKvEr9cs
https://www.youtube.com/
watch?v=tJrT27G2FQM
tration/discussion.IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous
discussion.
B. Establishing purpose for the Lesson DESCRIBE ME!
(Motivation) The learners will describe the
pictures shown on the screen.
C. Presenting examples /instances of the new Power point Presentation or
lessons (show pics, videos, ppt) - Video Presentation, board and
chalk
D. Discussing new concepts and practicing NA
new skills #1. (Pre-Discussion Activity)
E. Discussing new concepts & practicing and Using visual aids, the teacher
concern to new skills #2 will deliver the lesson for the
day.
F. Developing Mastery (Leads to Formative FACT or BLUFF
Assessment) (activity after the lesson)
Group the learners into 5
groups. Each group will be
given a n illustration board and
chalk. (They will write their
eraser, masking tape, speaker, eraser, masking tape, speaker,
Conduct a recap of the Conduct a recap of the
previous discussion. previous discussion.
PERFORMANCE TASK JUMBLED WORD
Actual Ingredients, Tools and Power point Presentation or
Equipment - Video Presentation
NA NA
PERFORMANCE TASK Using visual aids, the teacher
will deliver the lesson for the
day.
PERFORMANCE TASK The learners will find their
partner for the next activity.
chalk, eraser, masking tape,
speaker,
Conduct a recap of the
previous discussion.
Ask the learners if they are
ready for today’s
performance.
Power point Presentation
- Video Presentation
The teacher can decide if
they will do the performance
task simultaneously or right
after the
demonstration/discussion of
the whole process.
Using visual aids, the
teacher will deliver the
lesson for the day.
The teacher will also
demonstrate the sandwich
making.
The learners will prepare
their ingredients, tools and
equipment in preparing
sandwich.
 answer at the black part of it).
They will answer FACT if the
statement is correct, and
BLUFF if it’s not.
G. Finding Practical Applications of concepts Why glazes and sauces are
and skills in daily living (application) important in sandwich making?
H. Making Generalizations & Abstractions If time permits, have a synthesis
about the lessons of the lesson.
I. Evaluating Learning (assessment/test) The teacher will conduct a eight
(8) – item formative assessment,
advice students to prepare ¼
sheet of paper.
J. Additional activities for application or
remediation (assignment/homework) Prepare for a Performance Task
The learners will divide into
four groups. Each group will
bring ingredients for making
simple glaze. The performance
will be rated using rubric.
PERFORMANCE TASK
PERFORMANCE TASK
The teacher will evaluate the
output using the rubric.
Search for the Tools and
Equipment needed in
sandwich making.
Why is it important to practice
safety in assembling
sandwich?
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Find a partner
Bring 2 loaf bread, ham,
lettuce and cheese. If it’s not
available, you can bring any
spread or fillings available in
your home.
The learners will follow the
steps in making simple cold
sandwich using their own
ingredients.
If time permits, have a
synthesis of the lesson.
The teacher will evaluate the
performance using the
rubric.
Find a partner
Bring buns or monay, burger
patty, lettuce and cheese. If
it’s not available, you can
bring any spread or fillings
available in your home.

V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT.
Teacher III
GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
School:
Teacher:
Teaching Dates and Time:
SESSION 21
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
2.4 Prepare sandwiches using
sanitary practices.
At the end of this session, the
learners can prepare simple
hamburger skillfully using
sanitary practices.
TLE_HECK9-12SW-IIIb-g12
Make Hot Sandwiches
(Hamburger)
DAYAP NHS MABACAN ANNEX
JAYSON S. MALATE
DECEMBER 11-15, 2023 – 12:00-12:45 PM
SESSION 22
The learners demonstrate an
understanding how to prepare
sandwiches.
The learners independently
prepare sandwiches
LO 2. Prepare a variety of
sandwiches
2.4 Prepare sandwiches using
sanitary practices.
At the end of this session, the
learners can prepare
sandwich skillfully using
sanitary practices.
TLE_HECK9-12SW-IIIb-g12
Making Clubhouse Sandwich
EMELIE C. AUSTRIA
HT I/OIC
Grade Level: 9
Learning Area: COOKERY
Quarter: 2/WEEK 6
SEESION 23 SESSION 24 FREE DAY
The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to
sandwiches. prepare sandwiches.
The learners independently The learners independently
prepare sandwiches prepare sandwiches
LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches sandwiches
2.4 Prepare sandwiches using 2.1 Identify sandwich
sanitary practices. component.
2.2 Identify bread suited for
sandwich making
2.3 Suitable filling and
spreads.
.4 Select and prepare
glazes/sweet sauces
2.5 Prepare sandwiches
using sanitary practices.
At the end of this session, the At the end of the session,
learners can prepare students should be able to
sandwich skillfully using attain at least 75% mastery
sanitary practices. from the long quiz.
TLE_HECK9-12SW-IIIb-g12 TLE_HECK9-12SW-IIIb-
g12
Making Grilled Cheese All the topics of LO2.
Sandwich Prepare a variety of

III. Learning Resources
A. References
1.Teacher’s Guide Pages NA
2. Curriculum Guide NA
2.Learner’s Materials Pages pp. 162-165
3.Textbook Pages NA
4. Additional Materials from Learning NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker,
IV.PROCEDURES
A. Review Previous Lessons Conduct a recap of the previous
discussion.
B. Establishing purpose for the Lesson PERFORMANCE TASK
(Motivation)
C. Presenting examples /instances of the new Power point Presentation
lessons (show pics, videos, ppt) - Video Presentation
D. Discussing new concepts and practicing The teacher can decide if they
new skills #1. (Pre-Discussion Activity) will do the performance task
simultaneously or right after the
demonstration/discussion of the
whole process.
E. Discussing new concepts & practicing and Using visual aids, the teacher
concern to new skills #2 will deliver the lesson for the
day.
The teacher will demonstrate the
actual hamburger making.
F. Developing Mastery (Leads to Formative
Assessment) (activity after the lesson) The learners will prepare their
ingredients, tools and equipment
in preparing sandwich.
G. Finding Practical Applications of concepts The learners will follow the
and skills in daily living (application) steps in making hamburger
using their own ingredients.
NA
NA
pp. 162-165
NA
NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker,
Conduct a recap of the
previous discussion.
PERFORMANCE TASK
Power point Presentation
- Video Presentation
The teacher can decide if they
will do the performance task
simultaneously or right after
the demonstration/discussion
of the whole process.
Using visual aids, the teacher
will deliver the lesson for the
day.
The teacher will demonstrate
the actual clubhouse making.
The learners will prepare their
ingredients, tools and
equipment in preparing
sandwich.
The learners will follow the
steps in making clubhouse
sandwich using their own
sandwiches
NA NA
NA NA
pp. 162-165 NA
NA NA
NA NA
Visuals from Laptop and TV,
pictures, actual tools, chalk,
eraser, masking tape, speaker,
Conduct a recap of the Give a short review.
previous discussion.
PERFORMANCE TASK Long Quiz
Power point Presentation Long Quiz
- Video Presentation
The teacher can decide if they Long Quiz
will do the performance task
simultaneously or right after
the demonstration/discussion
of the whole process.
Using visual aids, the teacher Long Quiz
will deliver the lesson for the
day.
The teacher will demonstrate
the actual grilled cheese
making.
Long Quiz
The learners will prepare their
ingredients, tools and
equipment in preparing
sandwich.
The learners will follow the Long Quiz
steps in making simple grilled
cheese sandwich using their

H. Making Generalizations & Abstractions If time permits, have a synthesis
about the lessons of the lesson.
I. Evaluating Learning (assessment/test) The teacher will evaluate the
performance using the rubric.
J. Additional activities for application or
remediation (assignment/homework) Find a partner
Bring 2 loaf bread, scrambled
ham, butter and cheese. If it’s
not available, you can bring any
spread or fillings available in
your home.
V.REMARKS
VI. Reflection
ingredients.
If time permits, have a
synthesis of the lesson.
The teacher will evaluate the
performance using the rubric.
Find a partner
Bring 2 loaf bread,monay or
pandesal, butter and cheese.
own ingredients.
If time permits, have a Long Quiz
synthesis of the lesson.
The teacher will evaluate the Long Quiz
performance using the rubric.
On your notebook, write a
Prepare for a unit test. journal.
Date:
Topic:
I learned that……………
I realized that……………

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC

GRADES 1 to 12
DAILY LESSON LOG
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Competencies
D. Sub tasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
School: DAYAP NHS MABACAN ANNEX Grade Level: 9
Teacher: JAYSON S. MALATE Learning Area: COOKERY
Teaching Dates and Time: January 3-5, 2023 – 12:00-12:45 PM Quarter: 3/WEEK 7
SESSION 25 SESSION 26 SESSION 27 SESSION 28
The learners demonstrate an The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding how to prepare understanding how to prepare understanding how to prepare understanding how to
sandwich. sandwich. sandwich. prepare sandwich.
The learners independently The learners independently The learners independently The learners
prepare sandwiches. prepare sandwiches. prepare sandwiches. independently prepare
sandwiches.
LO 3. Present a variety of LO 3. Present a variety of LO 3. Present a variety of LO 3. Present a variety of
sandwiches sandwiches sandwiches sandwiches
3.1 Present sandwiches 3.1 Present sandwiches 3.1 Present sandwiches 3.1 Present sandwiches
attractively attractively attractively attractively
At the end of this session, the At the end of this session, the At the end of this session, the At the end of the session,
learners can explain the learners can independently learners can apply the students should be able to
importance of portion control in present sandwich creatively. creative way to present attain at least 75% mastery
sandwich making. sandwiches. from the long quiz.
TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-13 TLE_HECK9-12SW-IIIh-i-
13
- Present a Variety of - Present a Variety of
Sandwiches Sandwiches Performance Task Quiz
Portion Sandwiches and It’s Creative Way to Present
Ingredients
 Sandwiches

III. Learning Resources

A. References
1.Teacher’s Guide Pages NA NA NA NA
2. Curriculum Guide NA NA NA NA
2.Learner’s Materials Pages pp. 178 pp. 179 NA NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, Visuals from Laptop and TV,
pictures, actual tools, chalk, pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser. eraser, masking tape, speaker, eraser, masking tape, speaker,

IV.PROCEDURES
C. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Conduct a recap of the Give a short review.
discussion. previous discussion. previous discussion.
B. Establishing purpose for the Lesson DESCRIBE THE PICTURES COMPARE ME PERFORMANCE TASK Quiz
(Motivation)
C. Presenting examples /instances of the new Power point Presentation or Power point Presentation Actual Ingredients, Tools and Quiz
lessons (show pics, videos, ppt) - Video Presentation - Video Presentation Equipment

D. Discussing new concepts and practicing NA NA NA Quiz

new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and
concern to new skills #2
F. Developing Mastery (Leads to Formative
Assessment) (activity after the lesson)
G. Finding Practical Applications of concepts
and skills in daily living (application)
Using visual aids, the teacher Using visual aids, the teacher PERFORMANCE TASK Quiz
will deliver the lesson for the will deliver the lesson for the
day. day.
Give the tools and equipment The learners will form a ten- PERFORMANCE TASK Quiz
needed in portion control. member group for the next
performance task.
What will happen if we do not How does plating affects the PERFORMANCE TASK Quiz
apply the portion control in food presentation?
sandwiches and other kinds of
foods?

H. Generalizing & Abstractions about the
lessons
I. Evaluating Learning (assessment/test)
J. Additional activities for application or
remediation (assignment/homework)
If time permits, have a synthesis
of the lesson.
The teacher will conduct a ten
(5) – item formative assessment,
advice students to prepare ¼
sheet of paper.
Search for the creative ways to
present sandwiches. Write in
If time permits, have a
synthesis of the lesson.
The teacher will conduct a ten
(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
Group the learners into 10
groups. Each group will
PERFORMANCE TASK Quiz
The teacher will evaluate the Quiz
output using the rubric.
On your notebook, write a
Prepare for a quiz tomorrow. journal.
 your TLE Notebook. present 5 different sandwich
recipes. They will apply the Date:
safety practices, portion Topic:
control and creative I learned that……………
presentation. The performance I realized that……………
task will be rated based on the
rubric.

V.REMARKS
VI. Reflection

A. No. of learners who earned 80% in the

evaluation

B. No. of learners who requires additional

acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC
 School: DAYAP NHS MABACAN ANNEX Grade Level: 9
GRADES 1 to 12 Teacher: JAYSON S. MALATE Learning Area: COOKERY
DAILY LESSON LOG Teaching Dates and Time: January 8-12, 2023 – 12:00-12:45 PM Quarter: 3 WEEK 8

I. OBJECTIVES SESSION 29 SESSION 30 SESSION 31 SESSION 32 FREE DAY

A. Content Standards
B. Performance Standards
C. Learning Competencies
The learners demonstrate an
understanding how to prepare
sandwich.
The learners independently
prepare sandwiches.
LO4. Storing Sandwiches
4.1 Store sandwiches properly
The learners demonstrate an
understanding how to prepare
sandwich.
The learners independently
prepare sandwiches.
LO4. Storing Sandwiches
4.1 Store sandwiches properly
The learners demonstrate an The learners
understanding how to prepare demonstrate an
sandwich. understanding how to
prepare sandwich.
The learners independently The learners
prepare sandwiches. independently prepare
sandwiches.
LO4. Storing Sandwiches LO 4. Present a variety of
sandwiches
4.1 Store sandwiches properly

a. Store sandwiches hygienically a. Store sandwiches a. Store sandwiches

D. Subtasking (if needed)
Write the LC code for each
II. CONTENT
(Subject Matter)
at the proper temperature
At the end of this session, the
learners will independently store
sandwiches.
TLE_HECK9-12SW-IIIj-14
Proper Storage for
Sandwiches part 1
hygienically at the proper
temperature
At the end of this session, the
learners will independently
store sandwiches.
TLE_HECK9-12SW-IIIj-14
Proper Storage for
Sandwiches part 2
hygienically at the proper
temperature
At the end of the session,
students should be able to
attain at least 75% mastery
from the long quiz.
TLE_HECK9-12SW-IIIj-14 3.1 Present
sandwiches attractively
At the end of the
Post-Test session, students
should be able to attain
at least 75% mastery
 from the long quiz.
III. Learning Resources TLE_HECK9-12SW-
IIIh-i-13
A. References
1.Teacher’s Guide Pages NA NA NA Quiz
2. Curriculum Guide NA NA NA
2.Learner’s Materials Pages LM Pp 182-185 LM Pp 182-185 NA
3.Textbook Pages NA NA NA NA
4. Additional Materials from Learning NA NA NA NA
Resources (LR) Portal)
B. Other Learning Resources Visuals from Laptop and TV, Visuals from Laptop and TV, NA NA
pictures, actual tools, chalk, pictures, actual tools, chalk,
eraser. eraser.

IV.PROCEDURES NA
D. Review Previous Lessons Conduct a recap of the previous Conduct a recap of the Post-Test NA
discussion. previous discussion.
B. Establishing purpose for the Lesson TELL SOMETHING Continuation………… Post-Test
(Motivation)
C. Presenting examples /instances of the new Power point Presentation or Post-Test
lessons (show pics, videos, ppt) - Video Presentation

D. Discussing new concepts and practicing NA Continuation………… Post-Test Give a short review.
new skills #1. (Pre-Discussion Activity)

E. Discussing new concepts & practicing and Using visual aids, the teacher Using visual aids, the teacher Post-Test Quiz
concern to new skills #2 will deliver the lesson for the will deliver the lesson for the
day. day.
F. Developing Mastery (Leads to Formative THIS IS A 2-DAYS Why proper temperature is Post-Test Quiz
Assessment) (activity after the lesson) DISCUSSION important in storing technique
of sandwiches and any other
food?

G. Finding Practical Applications of concepts THIS IS A 2-DAYS Why is it important to apply Post-Test Quiz
and skills in daily living (application) DISCUSSION the proper storing of
sandwiches and any other
food?

H. Making Generalizations & Abstractions THIS IS A 2-DAYS If time permits, have a Post-Test Quiz
about the lessons DISCUSSION synthesis of the lesson.
I. Evaluating Learning (assessment/test) THIS IS A 2-DAYS The teacher will conduct a Post-Test Quiz
DISCUSSION five(5) – item formative
assessment, advice students to
prepare ¼ sheet of paper.
 J. Additional activities for application or Have an advance study for the Prepare for pos-test. On your notebook, write a Quiz
remediation (assignment/homework) continuation of topic. journal.

Date:
Topic:
I learned that……………
I realized that……………
V.REMARKS
VI. Reflection

A.No. of learners who earned 80% in the

evaluation
B. No. of learners who requires additional
acts.for remediation who scored below 80%
C. Did the remedial lessons work? No. of
learners who caught up with the lessons
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/supervisor can help me solve?
G. What innovations or localized materials did I
used/discover which I wish to share with other
teachers?

Prepared by: Checked by:

JAYSON S. MALATE, LPT. EMELIE C. AUSTRIA

Teacher III HT I/OIC