DAILY School CARRASCAL NHS Grade: 9

LESSON Teacher CERELINA M. GALELA Learning Area: TLE-cookery

LOG Teaching Dates and June 5-9, 2023 Quarter: Fourth
Time: 2:00-3:00-Emerald & Moonstone Week 6
3:00-4:00-Sardonyx & Nickel

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I OBJECTIVES

A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing desserts

B. Performance Standard The learners independently prepare desserts

Prepare variety of Prepare variety of Prepare variety of Prepare variety of Prepare variety of desserts and
desserts and sauces desserts and sauces desserts and sauces desserts and sauces sauces using sanitary practices.
using sanitary practices. using sanitary practices. using sanitary practices. using sanitary TLE_HECK9-12PD-IVb-f-16
TLE_HECK9-12PD-IVb-f- TLE_HECK9-12PD-IVb-f- TLE_HECK9-12PD-IVb-f- practices. Objectives:
16 16 16 TLE_HECK9-12PD- 1. Identify ingredients for
Objectives: Objectives: Objectives: IVb-f-16 Chocolate Mousse
1. Identify ingredients 1. Identify ingredients 1. Identify ingredients Objectives: 2. Prepare Chocolate Mousse
C. Learning for Chocolate for Chocolate for Chocolate 1.Identify ingredients for 3. Recognize the importance of
Competencies/ Mousse Mousse Mousse Chocolate Mousse Chocolate Mousse
Objectives 2. Prepare Chocolate 2. Prepare Chocolate 2. Prepare Chocolate 2.Prepare Chocolate
Mousse Mousse Mousse Mousse
3. Recognize the 3. Recognize the 3. Recognize the 3.Recognize the
importance of importance of importance of importance of
Chocolate Mousse Chocolate Mousse Chocolate Mousse Chocolate Mousse

Project making: Chocolate

Project making: Chocolate Project making: Chocolate
II CONTENT Chocolate Mousse
Mousse
Mousse
Mousse
Project making: Chocolate Mousse

III. LEARNING
RESOURCES
A. References

1. Teacher’s Guide Pages


2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials
from Learning Resources
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous lesson
or presenting the new lesson
B. Establishing a purpose
for the lesson
C. Presenting
Examples/instances of new
lesson
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)
G. Finding Practical
applications of concepts
and skills
H. Making generalizations
and abstractions about the
lesson
I. Evaluating Learning
Cookery 9 Learner’s
Module pages
Nestle cream, chocolate bar,
kitchen tools and equipment
Introduce the
objectives of the
lesson
perform Mise en place
Remind the students of the
safety precautions while
performing the tasks
Inform the rubric
The teacher will
demonstrate the task
Re-demonstration by the
students
Let the students tell the
economic importance of
preparing deserts like
chocolate mousse
The outputs will be rated
according to the rubric
discussed already
Cookery 9 Learner’s Module
pages
Nestle cream, chocolate
bar, kitchen tools and
equipment
Introduce the objectives of
the lesson
Let the students perform
Mise en place
Remind the students of the
safety precautions while
performing the tasks
Inform the rubric
Remind also about wearing
PPE and its importance.
Students will perform the
task: preparing Chocolate
Mousse.
Let the students tell the
economic importance of
preparing deserts like
chocolate mousse
The outputs will be rated
according to the rubric
discussed already
Cookery 9 Learner’s Module
pages
Nestle cream, chocolate bar,
kitchen tools and equipment
Introduce the objectives of
the lesson
Let the students perform
Mise en place
Remind the students of the
safety precautions while
performing the tasks
Inform the rubric
Remind also about wearing
PPE and its importance.
Students will perform the
task: preparing Chocolate
Mousse.
Let the students tell the
economic importance of
preparing deserts like
chocolate mousse
The outputs will be rated
according to the rubric
discussed already
Cookery 9 Learner’s Module Cookery 9 Learner’s Module pages
pages
Nestle cream, chocolate Nestle cream, chocolate bar, kitchen
bar, kitchen tools and tools and equipment
equipment
Introduce the objectives Introduce the objectives of the lesson
of the lesson
Let the students perform Let the students perform Mise en place
Mise en place
Remind the students of the Remind the students of the safety
safety precautions while precautions while performing the tasks
performing the tasks
Inform the rubric Inform the rubric
Remind also about Remind also about wearing PPE and its
wearing PPE and its importance.
importance.
Students will perform Students will perform the task:
the task: preparing preparing Chocolate Mousse.
Chocolate Mousse.
Let the students tell the Let the students tell the economic
economic importance of importance of preparing deserts like
preparing deserts like chocolate mousse
chocolate mousse
 Bring ingredients for
J. Additional activities for
tomorrow’s
application or remediation
activity/performance
Next group will perform the Next group will bring the Next group will bring the Next group will bring the materials
task materials needed for the materials needed for the needed for the task
task task

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 these 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: Checked by: Noted by:

CERELINA M. GALELA MARILYN C. DUERO VICTORINO S. NIMES

Subject Teacher MT 1/ LAC Leader Principal II