DAILY School SACRED HEART HIGH SCHOOL Grade Level 8

LESSON Teacher ELENA LETRAN MORALES Learning Areas COMMERCIAL COOKING

LOG (DLL) Teaching Week SEPTEMBER 4 - 8, 2023 Quarter 1st
Time: 1:00 P.M. – 2:00 P.M. MONDAY TUESDAY WED THURSDAY FRIDAY
4 5 6 7 8
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding one’s PECs The learners demonstrate an understanding environment
and market in cookery

B. Performance standard
C. Learning
Competencies/Objectives
(Write the LC Code for
each)
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s materials
pages
3. Textbook pages
4. Additional Materials
from Learning Resource
(LR) portal
B. Other Learning
Resources
IV. PROCEDURES
The learners recognize his/her PECs and prepare an The learners create a business idea based on the analysis of
activity plan that aligns that with that of a environment and market in cookery
practitioner/entrepreneur in cookery
LO 1. Recognize PECs LO 1. Recognize PECs LO 1. Generate a business LO 1. Generate a business
needed in cookery needed in cookery idea that relates with a idea that relates with a
1.1 assess one’s pecs: 1.1 assess one’s pecs: career choice in Cookery career choice in Cookery
characteristics, lifestyle, skills, characteristics, lifestyle, skills, 1.1 discuss swot analysis 1.1 discuss swot analysis
traits traits 1.2 generate a business idea 1.2 generate a business idea
1.2 compare one’s pecs with 1.2 compare one’s pecs with based on the swot analysis based on the swot analysis
those of an entrepreneur those of an entrepreneur
TLE_PECS7/8-00-1 TLE_PECS7/8-00-1
TLE_PECS7/8-00-1 TLE_PECS7/8-00-1
•Analysis of PECs in relation to an •Analysis of PECs in relation to an • Environment and Market • Environment and Market
entrepreneur entrepreneur
n/a n/a n/a n/a
Learning Module for COOKERY pp. Cookery learning module pages 1-5 Learning Module for COOKERY pp. 5-8 Learning Module for COOKERY pp. 5-8
1-5
n/a n/a
n/a Self-learning modules n/a n/a
n/a n/a n/a n/a
 A. Reviewing previous
lesson or Presenting the
new lesson
B. Establishing a purpose
for the lesson
C. Presenting
examples/instances of
the 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 3)
G. Finding Practical
applications of
Concepts and skills in
daily living
H. Making generalizations
and Abstractions about the
lesson
I. Evaluating learning
J. Additional activities for
Begin the lesson with the following
activity:
Preliminary Activity
•Review of the past lesson
•Conduct pre-test/diagnostic test
• Motivation: arrange jumbled
letters on the board
- PECS, TRAITS, LIFESTYLE
• (State the objective of the
lesson)
• Unlock difficulties of the
students by defining some of the
terms used in the lesson
Let the students identify their own
characteristics, lifestyle, traits,
attributes.
discuss the different entrepreneurial
traits of a successful entrepreneur
-identify the characteristics, lifestyle,
traits, and attributes of some
successful entrepreneur that they
know.
•Align/ Compare one’s PECs with that
of a practitioner /entrepreneur.
Oral questioning
Why do we need to compare our PECS
to a practitioner /entrepreneur?
Ask student the importance of
practicing the skills in food processing
in daily living.
Identifying ones PECS is important in
developing or strengthening their
entrepreneurial traits or
characteristics.
Pen and paper
Assignment:
Conduct mini survey about some
Begin the lesson with the following
activity:
Preliminary Activity
•Review of the past lesson
•Conduct pre-test/diagnostic test
• Motivation: arrange jumbled
letters on the board
- PECS, TRAITS, LIFESTYLE
• (State the objective of the
lesson)
• Unlock difficulties of the
students by defining some of the terms
used in the lesson
Let the students identify their own
characteristics, lifestyle, traits,
attributes.
discuss the different entrepreneurial
traits of a successful entrepreneur
-identify the characteristics, lifestyle,
traits, and attributes of some successful
entrepreneur that they know.
•Align/ Compare one’s PECs with that of
a practitioner /entrepreneur.
Oral questioning
Why do we need to compare our PECS
to a practitioner /entrepreneur?
Ask student the importance of practicing
the skills in food processing in daily
living.
Identifying ones PECS is important in
developing or strengthening their
entrepreneurial traits or characteristics.
Pen and paper
Assignment:
Begin the lesson with the following
activity:
Preliminary Activity
• Review of the past lesson
• (State the objective of the lesson)
• Unlock difficulties of the students
by defining some of the terms used in the
lesson
Let the students identify their own needs
and demands
-discuss environment and market
-discuss SWOT analysis
•Align/ Compare one’s PECs with that
of a practitioner /entrepreneur.
•Align/ Compare one’s PECs with that of a
practitioner /entrepreneur.
Ask student the importance of practicing
the skills in food processing in daily living.
Identifying needs and wants of the people
in the environment is a key factor in
developing ideas for business.
Pen and paper
Assignment:
Conduct mini survey about some
Begin the lesson with the following
activity:
Preliminary Activity
• Review of the past lesson
• (State the objective of the
lesson)
• Unlock difficulties of the students
by defining some of the terms used in the
lesson
Let the students identify their own needs
and demands
-discuss environment and market
-discuss SWOT analysis
•Align/ Compare one’s PECs with that of a
practitioner /entrepreneur.
•Align/ Compare one’s PECs with that of a
practitioner /entrepreneur.
Ask student the importance of practicing
the skills in food processing in daily living.
Identifying needs and wants of the people
in the environment is a key factor in
developing ideas for business.
Pen and paper
Assignment:
Conduct mini survey about some
application or remediation
V. REMARKS
common products related in cookery
in the locality.
Continuation of the lesson next
Meeting…
Conduct mini survey about some
common products related in cookery
in the locality.
common needs and wants of the people in common needs and wants of the people
their community. in their community.
Continuation of the lesson by next
meeting…

VI. REFLECTION

A. No. of learners who

earned 80% in the
evaluation
B. No. of learners who
require additional activities
for remediation.
C. Did the remedial lessons
work? No. Of learners who
have caught up the with
the lesson.
D. No. of learners who
continue to require
remediation.
E. Which of my teaching
strategies worked well?
Why did these works?
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:

ELENA LETRAN MORALES Noted:

Teacher II LILIBETH C. DEYTO
Officer In charge