Grades 11 / 12 School Valenzuela City Polytechnic college Grade Level 9

DAILY LESSON PLAN Teacher Mr. Mañosa, Sherwin Dave L. Learning Area HOME ECONOMICS -
COOKERY
Teaching Dates and Time May 2023, Thursday 5:00pm-8:00pm Quarter 1

Day 1 Day 2 Day 3 Day 4

Objectives must be met over a week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed, and if needed, additional lessons, exercises, and remedial activities. May be done for developing content
I. OBJECTIVES knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives supports the learning of content and competencies and enables children to find significance and joy in learning the lessons. Weekly objectives
shall be derived from the curriculum guides.
The learner demonstrates understanding of the concepts, skills, and processes necessary to prepare appetizers.
A. Content
Standards

The learners independently prepare salad and dressing

B. Performance
Standards

C. Learning A. Identify tools and A.Classify the components of salad A.Observe sanitary practices in presenting A.Utilize quality trimmings
Competencies/ equipment needed in salad and dressing
Objectives the preparation of salad B. Recognize the factors to consider in B. Store appetizers in
Write the LC and dressing salad preparation B.Present salad and dressing attractively appropriate conditions to
code for each maintain freshness, quality
B. Clean, sanitize and C.Prepare salad dressing C.Rate the finished product using rubrics and taste
prepare tools, utensils TLE HECK9SD-IlA-7
and equipment based TLE HECK9SD-IlA-7 TLE HECK9SD-IlA-7
on the required task

C. Organize the
ingredient according to
given recipe

TLE HECK9SD-IlA-7

Tools, equipment, and Classification of salads according to Classification of salads according to the place Nutritional values of salad
II. CONTENT utensils needed in ingredients in meal and dressing
preparing salad and
dressing
List all materials to be used in different days. Varied sources of materials sustain children's interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning
III. LEARNING promotes concept development.

RESOURCES
A. References

1. Teacher’s Guide N/A N/A N/A N/A

pages
2. Learner’s Materials
pages
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR) portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous
lesson or presenting
the new lesson
N/A N/A N/A N/A
N/A N/A N/A N/A
https://www.slideshare.net/abzshie/ https://www.slideshare.net/abzshie/ https://www.slideshare.net/abzshie/ https://www.slideshare.net/abzshie/
cookery9-q2- cookery9-q2- cookery9-q2-mod1lesson12prepare cookery9-q2-
mod1lesson12preparesaladanddressingv mod1lesson12preparesaladanddressing saladanddressingv4 mod1lesson12preparesaladanddressing
4 v4 v4
N/A N/A N/A N/A
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by the demonstra tion 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.
The teacher will ask the student The teacher will recall the The teacher will review the
what their insights are about previous topic by asking the The teacher will show images to students about the previous
"salad dressing and creating a student. see whether the students can lesson by asking the following
salad" to see if they have identify them. questions:
knowledge about salad dressing. 1. What are the tools, equipment,
and utensils you are using while 1. 1. What did you learn about salad
creating a salad? dressing?

2. Why are equipment and

utensils important while creating
salad?
2.

3.

4.
 5.
B. Establishing a The teacher will ask the "Jumbled words." The teacher will ask the student if they get The teacher will be giving
purpose for the student what utensils any idea or insight of the word they arrange assignment to the student
lesson and equipment they The teacher will give the word connected for the next lesson “Search
know from the previous to the previous lesson, and the student for utensil, equipment and
lesson. needs to arrange it according to their tools that are using in salad
knowledge about the given word. dressing”
1. What equipment do
you know when making 1. RSEDESGIN
salad dressing? 2. TENMPQUIE
3. LOOTS
4. SILSNETU
5. DASLA

C. Presenting The teacher will show The teacher will show some pictures and The teacher will show the example of salad The teacher will give a task
examples/insta some tools and the students need to know what type of dressing and the student need to label of to student they need to
nces of the new equipment and the salad according to plate what are the components of salad dressing create of their own salad
lesson student needs to know dressing and present it to
how to use and what is 1. the class
use of this is equipment

1.

2. 2.
 3.
3.

4.

4.

5.
5.

D. Discussing new The teacher will ask to The teacher will ask to the student of the The teacher will ask to the student of the The teacher will ask to the
concepts and the student of the following question following question student of the following
practicing new following question question
skills #1 1.What are the most common salad you 1.How do you want to share to others your
1.What are the salad have usually encountered knowledge in creating salad dressing
that have you eaten
E. Discussing new The teacher will show The teacher will show Classification of The teacher will ask if how do you know the The teacher will ask the
concepts and the Tools, equipment, salads according to ingredients classification of salad according to place in student a question
practicing new and utensils needed in meal
skills #2 preparing salad and 1.Green salad 1.What are the nutrients do
dressing 2. you get in eating salad?

1.Knives

2. Garlic presser Vegetable salad

3. Manual food
processor
3. Gelatin salad

4.Collander

4. Composed salad
 5. Fruit salad

5.Whisk

F. Developing Charades The teacher will give the student some The teacher will divide the group into 5 and The teacher will give a
mastery (leads activity, they need to write down then they creating salad in their own to test if they question and the student
to Formative The teacher will group own recipe in making salad dressing have knowledge in salad dressing need to make an essay
Assessment 3) the student by 5 and about “In your own
they giving topic and understanding how do you
they need to act the want to make salad and the
word that assign in that nutrients they get from it”
group and the other
member will guess of
what word that they
acting

G. Finding The teacher will assign Making their own utensils Making their own salad The student need to apply all
practical the student to make their Do it yourself “DIY”
applications of their own equipment in utensils, equipment and
concepts and preparing salad salad to try their creativity
skills in daily dressing
living

H. Making The student need to The student need to explain and the The student need to explain and the struggle The teacher will ask the
generalizations
 and explain and the struggle struggle they get when creating their own they get when creating their own salad student of the following
abstractions they get when creating utensils question
about the their own equipment
lesson 1.How did you overcome
with your equipment
2. Why technique did you do
when creating salad
I. Evaluating
learning

J. Additional
activities for
application or
remediation

V. REMARKS

VI. REFLECTION Requires teachers to reflect on and assess their effectiveness (Reflect on your teaching and assess yourself as a teacher. Think about your students' progress this week. What works? What else 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 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 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
that 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?