GRADE 1 to 12 School Butuan City School of Arts and Trades

Grade TVL 9 /Newton & Avogadro

DAILY Level
LESSON Teacher MYLENE D. TIGON Learning Cookery 9
Area
LOG Teaching Dates and MTWTH 1:00-2:00 AUG.29-SEPTEMBER 1,2023 Quarter FIRST QUARTER
Time F 1:10-3:10 pm

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

A.Content Standard The learners demonstrate an understanding of core concepts and understanding theories in cookery lessons

B.Performance Standard The learners independently demonstrate core competencies in cookery as prescribe in the TESDA Training Regulations

C.Learning 1.Explain core concepts in cookery

Competency/Objectives 2.Discuss the relevance of the course
Write the Learning 3.Explore opportunities for career in cookery
Objective
I. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or t
Assess Personal Entrepreneurial Competencies

II.LEARNING
RESOURCES
A. References Handouts/Google

III.PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
 Subject Matter
Assess Personal Entrepreneurial Competencies

 Nature of Lesson ACTIVITY:

delivery  Begin the lesson by discussing the importance of personal entrepreneurial competencies in the field of cookery.
 Explain to students that being an entrepreneur in the culinary industry involves not only cooking skills but also
various personal and business-related competencies.

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  Briefly introduce the concept of personal entrepreneurial competencies such as communication, decision-
making, time management, and creativity.
ANALYSIS: Discussion and guided observation
 Divide the students into small groups.
 Provide each group with a list of personal entrepreneurial competencies related to cookery.
 Instruct the groups to discuss and evaluate their own skills and strengths in each competency.
 Encourage them to share real-life examples from their experiences in the kitchen or other relevant activities.
 Ask each group to choose one competency they believe they need to improve the most.
ABSTRACTION:
 Have each group present their chosen competency for improvement to the whole class.
 Ask them to explain why they chose that competency and share strategies they can use to enhance it.
 Allow for brief class discussions after each presentation.
APPLICATION :
 Ask students to research and find a successful entrepreneur in the culinary industry. They should
identify and describe how the entrepreneur's personal entrepreneurial competencies contributed to
their success. This assignment encourages students to apply their learning to real-world examples.

 Activity for holiday Distribute a personal Have them set specific Ask students to
skills/competency reflection worksheet goals for enhancing individually reflect on
development to each student. these competencies in their personal
their culinary entrepreneurial
endeavors. competencies and
identify areas they
believe need
improvement.
 Evaluating learning holiday Group Presentation:
Assess the quality of
the group
presentations based
on the clarity of
explanation,
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 relevance of
examples, and the
effectiveness of the
proposed strategies.

 Additional activities holiday Reflection Familiarization of the topic Written output Drawing
for application or Worksheet: Evaluate
remediation the students'
reflection
worksheets for the
depth of their self-
assessment,
identification of
improvement areas,
and clarity of goal
setting.Formative

IV.REMARKS

V.REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify
what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

A.No.Of learner who earned 80% in

the evaluation.
B. No. of learner who require
additional activities for remediation
who scored below 80 %
C. Did the remediation work? No.of
learners who have caught up with the
lesson
D.No. of learner who continue to
require remediation
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 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
materilas did I use/discover which I
wish to share w/ other teacher?

Prepared by: Checked by:

MYLENE D. TIGON MARIA CRESTITA D. MONTOYO

SST-III OIC

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 GRADE 1 to 12
DAILY LESSON
LOG
A.Content Standard
B.Performance Standard
C.Learning Competency/Objectives
Write the Learning Objective
II. CONTENT
II.LEARNING RESOURCES
B. References
III.PROCEDURES
 Subject Matter
 Nature of Lesson
delivery
 Activity for
skills/competency
development
 Evaluating learning
School Butuan City School of Arts and Trades Grade 8
Level
Teacher MYLENE D. TIGON Learning cookery
Area
Teaching Dates and Time MTWTHF 9:00-11:00AM MIXED Quarter FIRST QUARTER
Aug.29-Sept 1,2023
Session 1 Session 2 Session 3 Session 4 Session 5
The learners demonstrate an understanding the use and maintenance of equipment in cookery
The learners independently demonstrate, use and maintain tools, equipment, and materials in cookery according to operating procedures.
1.Identify types of tools, equipment and paraphernalia
2. Classify the types of appropriate cleaning tools and equipment base on their uses
3.Describe the various types of kitchen tools ,equipment and paraphernalia.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
USE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
Handouts/Google/TLE_HECK7/8UT-Oa-1
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
USE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
ACTIVITY: Know me/Accomplish the table
ANALYSIS: Guided observation and discussion
ABSTRACTION:1. How to you store glass /cups or bowl in the cabinets?
2. What are the cutting tools?
3. Give example of kitchen equipment and its uses.
Application: Performed proper way of slicing ingredients according to its operating standards
holiday Reading Reading Reading Performed the given
text and memorization text and memorization text and memorization activity
Oral recitation Oral recitation Oral recitation
Formative formative formative formative
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  Additional activities for Performed the given activity Performed the given activity with Performed the given activity Performed the given
application or remediation with mov mov with mov activity with mov

IV.REMARKS

V.REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

A.No.Of learner who earned 80% in the evaluation.

B. No. of learner who require additional activities for

remediation who scored below 80 %

C. Did the remediation work? No.of learners who have

caught up with the lesson

D.No. of learner 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 materilas did I

use/discover which I wish to share w/ other teacher?

Prepared by: Checked by:

MYLENE D. TIGON MARIA CRESTITA D. MONTOYO

SST-III OIC

GRADE 1 to 12 School Butuan City School of Arts and Trades Grade 10

DAILY LESSON Level
Teacher MYLENE D. TIGON Learning cookery
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 LOG
A.Content Standard
B.Performance Standard
C.Learning Competency/Objectives
Write the Learning Objective
III. CONTENT
II.LEARNING RESOURCES
C. References
III.PROCEDURES
 Subject Matter
 Nature of Lesson
delivery
Area
Teaching Dates and Time MTWTHF 9:00-11:00AM MIXED Quarter FIRST QUARTER
Aug.29-Sept 1,2023
Session 1 Session 2 Session 3 Session 4 Session 5
The learners demonstrate an understanding the use and maintenance of equipment in cookery
The learners independently demonstrate, use and maintain tools, equipment, and materials in cookery according to operating procedures.
1. Explain the importance of maintaining cleanliness and sanitation in a kitchen environment.
2. Describe the step-by-step process of cleaning, sanitizing, and preparing tools and equipment.
3. Demonstrate proper techniques for cleaning and sanitizing tools and equipment used in egg dish
preparation.
4. Recognize the significance of food safety practices in preventing foodborne illnesses.
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
CLEAN ,SANITIZE AND PREPARE TOOLS ,UTENSILS ,EQUIPMENT NEEDED IN PREPARING EGG DISHES
Handouts/Google/TLE_HECK7/8UT-Oa-1
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they
learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
CLEAN ,SANITIZE AND PREPARE TOOLS ,UTENSILS ,EQUIPMENT NEEDED IN PREPARING EGG DISHES
ACTIVITY:
 Start by discussing the importance of maintaining cleanliness and sanitation in a kitchen, especially when working with food products
like eggs.
 Explain that improper hygiene practices can lead to foodborne illnesses and affect the quality of the dishes.
 Emphasize the significance of maintaining sanitized tools and equipment to ensure food safety.
ANALYSIS: Guided observation and discussion
 Present a step-by-step demonstration of the process of cleaning, sanitizing, and preparing tools and equipment.
 Show examples of common tools used when preparing egg dishes, such as mixing bowls, whisks, spatulas, and pans.
 Explain the importance of each step, including washing with hot soapy water, rinsing thoroughly, sanitizing with a food-safe sanitizer,
and air-drying.
ABSTRACTION:
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  Ask them to explain the steps they followed and the importance of each step in the process.
 Evaluate their understanding based on the accuracy of their explanations and the cleanliness of their tools.
Application:
Assign students the task of preparing a simple egg dish, such as scrambled eggs or an omelet, using the cleaned and sanitized tools. They
should apply the principles they learned in the lesson to ensure food safety and hygiene.
 Activity for holiday Group Presentation: Assess Observe students' hands- Reading Performed the given
skills/competency the presentations based on text and memorization activity
on activities and
development the accuracy of the process Oral recitation
explained, the clarity of interactions to ensure
communication, and the they are following the
overall cleanliness of the correct procedures for
tools.
cleaning and sanitizing.
 Evaluating learning Formative formative formative formative
 Additional activities for Performed the given activity Performed the given activity with Performed the given activity Performed the given
application or remediation with mov mov with mov activity with mov

IV.REMARKS

V.REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students
learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.

A.No.Of learner who earned 80% in the evaluation.

B. No. of learner who require additional activities for

remediation who scored below 80 %

C. Did the remediation work? No.of learners who have

caught up with the lesson

D.No. of learner who continue to require remediation

E Which of my teaching strategies worked well?Why

did these work?

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 F.What difficulties did I encounter which my principal or
supervisor can help me solve?

G.What innovation or localized materilas did I

use/discover which I wish to share w/ other teacher?

Prepared by: Checked by:

MYLENE D. TIGON MARIA CRESTITA D. MONTOYO

SST-III OIC

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