Department of Education

Schools Division of Marikina

Barangka National High School
A. Bonifacio Ave., Barangka, Marikina City
GRADE
TEACHER YASMIN A. SAN JOSE 7
LEVEL
TLE-
DAILY TEACHING LEARNING
JANUARY 16, 2024 COMMERCIAL
LESSON DATE AREA
COOKERY
LOG
TIME AND 7-ATTENTIVE
QUARTER SECOND
SECTION 11:15-12:15
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding performing mensuration and
calculation in cookery.
B. Performance The learners independently measure and calculate ingredients in cookery.
Standards

Specific Learning Objectives

LO 2. Calculate cost of production
2.1 Discuss principles of costing
2.2 Compute cost of production
C. Learning
Competencies Annotations: There are 3 main schemas of learning theories; Behaviorism,
/Objectives/ LC Code Cognitivism and Constructivism. In this unpacked most essential learning
competency, let me adapt the theory of cognitivism. Cognitive theories
were developed in the early 1900s in Germany from Gestalt psychology by
Wolfgang Kohler. In English, Gestalt roughly translates to the organization
of something as a whole, that is viewed as more than the sum of its
individual parts.
II. CONTENT Module 2 Part 2- Calculate Cost of Production
1. LEARNING
RESOURCES
1. REFERENCES
1. Teacher’s Guide
TLE 7 Commercial Cookery Teachers’ Guide Modules 1-3 and BOW
2. Learner’s Manual
3. Textbook
4. Additional Materials
from (LR)portal
2. Other Learning www.marikinaelibro.com
Resources https://www.youtube.com/watch?v=d7yaaGM1bUU

2. PROCEDURE ANNOTATIONS
A. Preliminaries:
Prayer
Greetings
Classroom Rules and Reminders
Health Protocols
Checking of Attendance
B. Reviewing previous Picture Talk Objective 2: (PPST 1.4.2)
lesson/s or Used a range of teaching
presenting the new strategies that enhance
lesson learner achievement in
literacy and numeracy skills.
 Department of Education
Schools Division of Marikina
Barangka National High School
A. Bonifacio Ave., Barangka, Marikina City
Group 3
Group 4
-The students of each group will recall
their cooking task the other day and have
some sharing of their learning experience,
This recall should zero in on the
ingredients of their egg dish. The teacher
will present the actual photo of their
finished product.
-Give the result of their performance task
using the rubrics discussed the other day.
(Please see the attached rubrics)
C. Establishing a Guess the Amount! (Ballpoint Figures)
purpose for the lesson -The students will try to guess at least
ballpoint figure of the cost of the following
ingredients:
1. 3 medium size eggs
2. 1 pouch of vinegar
3. 1 mini plastic bag of tube ice
4. 100 grams of sea salt
-The teacher will reveal the exact amount.
-Ask the students what particular way of
cooking eggs would use these ingredients.
D. Presenting Guess the product/logo/brand!
examples/instances
of the new lesson -The class was divided into 4 groups
- Random students will receive a logo of a
-The teacher will ask a group
representative to explain
their recipe and significant
learning confidently using
the English Language as a
medium of instruction.
Objective 9
Used strategies for providing
timely, accurate and
constructive feedback to
improve learner performance.
-The teacher will reiterate the
criteria of the rubrics used to
arrive at a significant score.
Objective 2: (PPST 1.4.2)
Used a range of teaching
strategies that enhance
learner achievement in
literacy and numeracy skills.
On this part of the lesson,
the teacher will use a portion
scale to show how much is a
100 grams of salt. She’ll also
show the difference between
tiny and mini plastic bags for
tube ice repacking, and put
emphasis on the exact weight
of a vinegar in a pouch.
Objective 1: (PPST 1.1.2)
Applied knowledge of content
within and across
curriculum teaching areas.
 Department of Education
Schools Division of Marikina
Barangka National High School
A. Bonifacio Ave., Barangka, Marikina City
product
Grade 11/12-
- The task is to guess the name of the Entrepreneurship
commercial based on the tagline that the
teacher will say, the students then The learner explains the core
choose the logo and paste it on the board. competencies in
Entrepreneurship;
Note: An alternative for this is a
projected image of this task to save The learner independently
printing. creates/provides a quality
and marketable product
The first one to reach 5 points wins. and/or service in
Entrepreneurship.
Follow up Questions:
-Do you want to be a businessman/woman
in the future?
-What business would you like to venture
someday?

-The teacher will touch up something

about Entrepreneurship as one of the
applied track subjects in Grade 11/12.
E. Discussing new Discussion (Group Activity) Objective 2: (PPST 1.4.2)
concepts - Discuss the key terminologies in the cost Used a range of teaching
of production through context clues. The strategies that enhance
terminologies are: learner achievement in
literacy and numeracy skills.
Fixed Cost-
Variable Cost
Semi-Variable Cost
Markup

-Present examples for further

understanding of the key terminologies.

F. Continuation of the Continuing Discussion Objective 1: (PPST 1.1.2)

discussion of the new -Discuss the Steps and Procedures on How Applied knowledge of content
concepts to Calculate Markup Percentage from Step within and across
1 to Step 5. curriculum teaching areas.

-Have some drill board exercises. Grade 11/12-

Entrepreneurship

The learner explains the core

competencies in
Entrepreneurship;

The learner independently

creates/provides a quality
and marketable product
and/or service in
Entrepreneurship.

G. Developing mastery -Have the students calculate their Objective 2: (PPST 1.4.2)
 Department of Education
Schools Division of Marikina
Barangka National High School
A. Bonifacio Ave., Barangka, Marikina City
production cost of their recipe by group. Used a range of teaching
-Let them report to the class. strategies that enhance
learner achievement in
Group 1: _____________________ literacy and numeracy skills.
Group 2: Scrambled Egg and Kwek Kwek
Group 3: Scrambled Egg and Corned beef
Group 4: Omellette and Kwek Kwek Objective 3
Applied a range of teaching
strategies to develop critical
and creative thinking, as well
as higher order thinking
skills.

H. Finding practical Go Authentic! Objective 7

applications of -Instruct the students to make a recipe
concepts and skills in with costing in addition to the calculation Established a learner-
daily living of their egg cooking activity. Tell them that
centered culture by using
they need to emphasize the “Authentic
Filipino Food Culture” in their chosen teaching strategies that
recipe. This authentic Filipino dish must respond to their linguistic,
reflect one of their classmates cultural, cultural, socio-economic and
socio-economic and religious religious backgrounds.
backgrounds.

I. Making Wrap up! Objective 1: (PPST 1.1.2)

Generalizations -Wrap up the discussion by reiterating the key Applied knowledge of content
terminologies in the cost of production and the within and across
calculation of the production cost with an curriculum teaching areas.
emphasis on the 5 steps.

-The students will do this through a concept

map and someone will summarize it based on
the concept map.

English 7-Transcode information from linear to non-

linear texts and vice-versa
J. Evaluating Learners Objective 9
 Department of Education
Schools Division of Marikina
Barangka National High School
A. Bonifacio Ave., Barangka, Marikina City
Used strategies for providing
timely, accurate and
constructive feedback to
improve learner performance.
 Department of Education
Schools Division of Marikina
Barangka National High School
A. Bonifacio Ave., Barangka, Marikina City
K. Additional Activities
for Application or
remediation
3. REMARKS
4. 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
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 this
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: Checked and Noted by:

Observed by:

YASMIN A. SAN JOSE JOY CRISTY L. DEL BERNIE R. GEMO D.

Subject Teacher ROSARIO RIŇON PARAJAS
Subject Coordinator Head Teacher III School Head