School: Kawayan National High School Grade Level: 9

GRADES 1 to 12
Teacher: Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON LOG
Teaching Dates and Time: September 11-15, 2023 Quarter: 1

MONDAY TUESDAY WEDNESDAY THURSDAY

I. OBJECTIVES September 11, 2023 September 12, 2023 September 13, 2023 September 14, 2023
A. Content Standard The learners demonstrate an
understanding the dimensions and The learners demonstrate an understanding the different factors that influence the business environment.
characteristics of PECs
The learners recommend specific
strategies to improve “weak” areas The learners analyze how factor influence the business environment.
B. Performance Standards
and sustain “strong” areas in their The learners relate experience in generating business ideas or identifying business opportunities.
PECs
C. Learning Competencies/ LO 1. Assess Personal Entrepreneurial LO 2. Understand the business environment and business ideas
Objectives Competencies 2.1 explain how different factors influence the business environment
(Write the LC code for each) 1.1. explain dimensions/clusters of 2.2 explain procedures for generating business ideas or identifying business opportunities
PECs and the different characteristic 2.3 generate business ideas and identify business opportunities
traits per cluster TLE_EM9-12-00-1
1.2. evaluate one’s PECs
TLE_PECS9-12-00-1
II. CONTENT
A. Topic 1. Dimensions of Personal 1. Factors in the business environment
Entrepreneurial Competencies (PECs) 2. Identifying business opportunities
1.1. three clusters of PECS
(achievement, planning, and power
clusters)
1.2. characteristics
2. Assessment of PECs
B. Concept "Self-awareness is the cornerstone of
"In order to succeed in the culinary
entrepreneurial growth. Recognizing
industry, one must embrace change,
the dimensions of personal "Business opportunities are like
adapt to evolving tastes, and have a "Good cuisine starts with good
entrepreneurial competencies and buses, there's always another one
keen eye for spotting opportunities tools."
assessing one's unique traits within coming." - Richard Branson
and threats in the business
these clusters empowers effective
environment."
self-evaluation and development."
C. KBI Confidence Seeking Betterment Quick in Judgements Participation
III. LEARNING RESOURCES
A. References

Cookery 9 – quarter 1 – week 3

 1. Curriculum guide
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
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 the new
lesson
D. Discussing new concepts
and practicing new skills # 1
Cookery 9 – quarter 1 – week 3
page 11
page 12-20
Whiteboard and markers
Projector or screen for multimedia
presentation
Handouts with a list of PECs and self-
assessment questions
Individual journals or notebooks
MONDAY
September 11, 2023
• Greet the students
• Reading Time (10 minutes)
• Begin the lesson by engaging the
students with a thought-provoking
question: "What do you think
makes a successful entrepreneur
in the culinary industry?"
Discuss a few responses from
students and highlight the
importance of not only culinary
skills but also certain personal
qualities and competencies that
contribute to success.
Introduce the concept of Personal
Entrepreneurial Competencies
(PECs) as the set of skills, attitudes,
and qualities that individuals need
to possess in order to effectively
start, manage, and succeed in a
business.
Activity 1: Identifying PECs (10
minutes)
Display a list of key PECs on the board
or through a presentation:
page 12
page 21-27
Whiteboard and markers
Projector or screen for presentations
Handouts with case studies and
questions
Laptop or tablet for multimedia
presentations
TUESDAY
September 12, 2023
• Greet the students
• Reading Time (10 minutes)
• Begin the lesson by asking students
if they are familiar with the term
"business environment."
Discuss a few examples of businesses
and how they are affected by their
surroundings.
Present the learning objectives for
the lesson: understanding the
business environment and
identifying key factors affecting
culinary businesses.
1. Defining Business Environment (10
minutes):
• Use the whiteboard to list the
components of the business
environment: internal and external
page 12 page 12
page 21-27 page 21-27
Whiteboard and markers
Presentation slides
Projector and screen (if available)
Various kitchen tools and equipment
Handouts with examples of business
(real or images)
opportunities in the culinary
Whiteboard and markers
industry
WEDNESDAY THURSDAY
September 13, 2023 September 14, 2023
• Greet the students • Greet the students.
• Reading Time (10 minutes) • Reading Time (10 minutes)
• Briefly explain the importance of • Introduce the topic: Kitchen Tools,
identifying business opportunities Equipment, and Valuing Learning.
in the culinary industry.
Share a quote or a short success story Discuss the importance of using the
of a culinary entrepreneur to spark right tools in cooking and how it
interest. affects the outcome of dishes.
• Engage students in a discussion Share the objectives of the lesson.
about what they understand by
the term "business opportunity."
• Define a business opportunity as a
favorable and promising set of
circumstances that enable an
individual or organization to start
and operate a successful business
venture.
• Introduce the class to the various Part 1: Kitchen Tools and Equipment
factors that influence the Identification (15 minutes):
identification of business 1. Present a slide with images of
opportunities in the culinary various kitchen tools and

E. Discussing new concepts
and practicing new skills # 2
Cookery 9 – quarter 1 – week 3
• Opportunity Seeking
• Persistence
• Goal Setting
• Information Seeking
• Risk Taking
• Decision Making
• Creativity and Innovation
• Self-confidence
• Networking
 Time Management
Briefly explain each PEC and provide
examples of how it applies to the
culinary industry.
Activity 2: Self-Assessment (15
minutes)
1. Distribute handouts containing a
list of PECs along with self-
assessment questions related to
each competency.
2. Instruct students to individually
assess themselves by rating their
proficiency in each competency on
a scale of 1 to 5 (1 = needs
improvement, 5 = highly
proficient).
3. Encourage students to be honest
in their self-assessment and reflect
on real-life examples to support
their ratings.
MONDAY
factors.
• Explain the difference between
micro and macro environments.
• Discuss how changes in the business
environment can impact culinary
businesses, e.g., shifts in customer
preferences, economic changes, etc.
2. Factors Influencing the Culinary
Industry (15 minutes):
• Show a multimedia presentation
highlighting key factors that impact
culinary businesses, such as:
• Economic factors (inflation,
recession, etc.)
• Technological advancements
• Social and cultural trends (health
consciousness, food fads)
• Legal and regulatory factors (food
safety regulations, labor laws)
• Competition and market trends
3. Case Studies and Discussion (5
minutes):
• Distribute handouts with case
studies of real culinary businesses
that have faced challenges due to
changes in the business
environment.
• Break students into small groups
to analyze the case studies and
discuss how different factors
influenced each business.
• Reconvene as a class and have
each group share their findings.
TUESDAY
industry, such as trends, customer
needs, gaps in the market,
technological advancements, and
personal skills and interests.
• Provide real-life examples of how
these factors have led to
successful culinary businesses.
• Show a few case studies of
successful culinary businesses that
identified unique business
opportunities.
• Discuss the factors that led to the
identification of these
opportunities and how the
businesses capitalized on them.
WEDNESDAY
equipment. Include both common
and specialized items.
2. Engage students in a short
interactive activity:
• Display an image of a kitchen
tool.
• Call on a student to identify the
tool and briefly explain its use.
• Discuss as a class why that tool is
important for cooking.
• Repeat the process for a few
different tools.
Part 2: Importance of Using the Right
Tools (10 minutes):
1. Discuss the concept of "right tool
for the right job":
• Explain how using appropriate
tools enhances efficiency and
quality in cooking.
• Give examples of tasks that
require specific tools (e.g., using
a whisk for beating eggs).
• Discuss potential consequences
of using the wrong tools (e.g.,
affecting texture, flavor, or
safety).
THURSDAY

F. Developing Mastery
(Leads to Formative Assessment # 3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations of
Cookery 9 – quarter 1 – week 3
September 11, 2023
Activity 3: Sharing and Reflection (5
minutes)
1. Divide students into small groups.
2. In their groups, have students
share their self-assessment results
and discuss which competencies
they feel most confident in and
which ones they believe they need
to work on.
3. Facilitate a brief discussion among
groups to exchange ideas and
insights.
Activity 4: Developing an Action Plan
(10 minutes)
1. Guide students in a class discussion
about the importance of
continuously improving their PECs.
2. Ask students to pick two PECs they
would like to focus on improving.
3. In their individual journals or
notebooks, have students outline
a simple action plan for each
chosen competency:
• Specific actions they can take to
enhance each competency
• Timeline for completing these
actions
• Potential challenges they might
encounter and how to overcome
them
1. Summarize the key points
discussed during the lesson.
September 12, 2023
Activity: Factors Impacting a Culinary
Business (10 minutes):
1. Divide the class into pairs or small
groups.
2. Assign each group one of the
factors discussed (economic,
technological, social,
legal/regulatory, competition).
3. Have each group brainstorm and
list specific ways their assigned
factor could impact a hypothetical
culinary business.
4. Groups present their findings to
the class.
1. Lead a class discussion to reflect on
the activity and case studies.
2. Ask students to share their
thoughts on which factors they
believe are most influential in the
culinary industry and why.
3. Emphasize the importance of
adaptability and strategic planning
for culinary businesses in response
to changing environments.
1. Summarize the key points of the
lesson.
September 13, 2023
• Divide the students into small
groups.
• Provide each group with a handout
containing different scenarios in
the culinary industry (e.g., food
delivery service, specialty bakery,
healthy meal prep).
• Instruct the groups to brainstorm
potential business opportunities
related to their assigned scenario.
• Encourage creativity and
innovative thinking.
• Have each group present their
brainstormed business
opportunities to the class.
• Encourage the class to provide
feedback and ask questions about
each opportunity.
• Lead a discussion on the feasibility,
potential challenges, and market
demand for each idea.
• Summarize the main points
discussed during the lesson.
September 14, 2023
Part 3: Valuing Learning and
Improvement (5 minutes):
1. Transition to the importance of
continuous learning and
improvement in the culinary field:
• Share a quote or anecdote
emphasizing the value of learning
from mistakes and seeking
knowledge.
• Highlight that even experienced
chefs continue to learn and
refine their skills.
Activity (15 minutes):
Part 1: Tool Match-Up Game (10
minutes):
1. Divide the class into pairs or small
groups.
2. Distribute a list of kitchen tools and
equipment to each group.
3. Provide a set of index cards with the
names of the tools and images of the
corresponding tools.
4. Instruct students to match each tool
name with its corresponding image
and briefly explain its use.
5. Encourage discussions within groups to
ensure understanding.
6. Have each group present their
matches and explanations to the class.
Part 2: Reflective Discussion (5 minutes):
1. Ask students to reflect on a time when
they used a kitchen tool for the first
time:
• What tool was it?
• How did they learn to use it?
• Did it affect the outcome of the
dish?
2. Emphasize the value of learning and
experimentation in the culinary field.
1. Summarize the key points of the
lesson:
 concepts and skills in daily
living
I. Evaluating Learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment
B. No. of learners who require
Cookery 9 – quarter 1 – week 3
2. Emphasize the significance of
personal competencies in the
culinary industry and
entrepreneurship as a whole.
3. Encourage students to actively
work on improving their identified
competencies and remind them
that growth is a continuous
process.
1. Participation in class discussions
and activities.
2. Quality and depth of self-
assessment and action plans.
3. Reflection on the optional
homework assignment.
1. Have students research and write a
short reflection on a successful
entrepreneur in the culinary
industry, focusing on how their
Personal Entrepreneurial
Competencies contributed to their
success.
2. Encourage students to continue
assessing and working on their
chosen competencies based on the
action plans they developed during
the lesson.
MONDAY
September 11, 2023
2. Reiterate the importance of
understanding the business
environment and its factors in
ensuring the success of culinary
businesses.
3. Assign a short homework task:
research and prepare a brief
report on a recent news article
related to changes in the business
environment affecting a culinary
business.
• Participation in class discussions
and activities.
• Quality of group presentations on
factors impacting culinary
businesses.
Homework assignment on
researching recent news articles
related to changes in the business
environment in the culinary industry.
TUESDAY
September 12, 2023
• Ask students to reflect on what
they've learned and how they can
apply the concept of identifying
business opportunities in their
future careers.
• Evaluate students' participation in
class discussions and group
activities.
• Review the quality of their group
brainstorming and presentations,
assessing their understanding of
the factors influencing business
opportunities.
• Assign students to research and
present a real-life example of a
culinary business that identified a
unique business opportunity. They
should discuss the factors that
contributed to its success and
share lessons that can be learned
from it.
WEDNESDAY
September 13, 2023
• Importance of using the right
tools in cooking.
• Value of continuous learning and
improvement.
2. Reinforce the idea that learning is a
lifelong journey, especially in
culinary arts.
• Participation in the interactive
activities and discussions.
• Accuracy in matching kitchen tools
with their correct uses.
• Quality of reflection during the
reflective discussion.
Assign a short homework task:
Research and list three new kitchen
tools they haven't used before,
along with their uses.
THURSDAY
September 14, 2023
 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:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 9 – quarter 1 – week 3