GRADE 9
DAILY LESSON LOG
Week 1
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning
Competencies/Objectives
LC code
CS_EP11/12ENTREP-0b-c-5
CS_EP11/12ENTREP-0d-6
II. CONTENT
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal
School Laureta National High School Grade Level Grade 9 and 11 and 12
Teacher APRIL D. CABALLERO Learning Area T.L.E COOKERY
Teaching Dates and July 3- July 7 2017/ 10:45-11:45 and 1:00-3:00, Quarter First
Time 3:00-5:00
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 use and maintain tools, equipment, and materials in cookery according to standard operating procedures
LO 2. Clean and sanitize kitchen premises
2.1 recognize kitchen premises to be cleaned and sanitized
2.5 use cleaning agents in sanitizing kitchen premises safely
2.2 classify and describe the uses of cleaning agents
2.6 follow cleaning schedule based on enterprise procedures
2.3 clean the kitchen area hygienically in accordance with food
2.7 follow safety and first aid procedures
safety and occupational health regulations
2.4 clean surfaces without damaging property and adversely
affecting health
6. Surfaces to be cleaned
6.1. walls
6.2. floors
6.3. shelves
6.4. benches and work surfaces
6.5. cooking equipment and appliances
6.6. cold storage equipment
6.7. storerooms and cupboards
7. Types and uses of cleaning agents
7.1. specifications
7.2. usage instructions
7.3. methods of mixing
7.4. precautionary measures
8. Sanitation procedures
9. Cleaning schedules
Page 17-20
Cookery Manual Pages 28-36
B. Other Learning Resources
IV. PROCEDURES
A. Review previous lesson or
Review on the different cleaning agents used Review of the different methods of sanitizing
presenting the new lesson
Formative Assessment:
B. Establishing a purpose for the Presentation of a sample schedule for kitchen cleaning and sanitizing
Ask some volunteers to share the difference in performing a cleaning of the
lesson (power point )
kitchen premises to sanitizing kitchen tools and equipment.
C. Presenting examples/instances of
Video presentation of sanitizing a kitchen premises
the new lesson
D. Discussing new concepts and
practicing new skills #1 Discussion on the importance of kitchen schedules for cleaning and
sanitizing.
E. Discussing new concepts and
Discussion on sanitizing kitchen premises. Presentation of the different
practicing new skills #2
sanitizing methods and application
F. Developing mastery
(Leads to Formative Assessment 3) Presentation of the concept on Occupational Health and Safety

Formative Assessment: Activity 1 Formative Assessment 1:

:
Ask learners to do it by group. Ask them to identify procedures in By group; Ask learners to identify some minor injuries done in a
G. Finding practical applications of
sanitizing a kitchen premise, following the right steps, ratio and time of kitchen premise and identify some First aid applications in
concepts and skills in daily living
application. responding the injuries.
H. Making generalizations and
Group Presentation Formative Assessment 2:
abstractions about the lesson
Actual performance of a First Aid application of some identified
I. Evaluating learning
Open for questions and comments minor injuries inside the kitchen premise.
J. Additional activities for
application
or remediation

V. REMARKS

VI. REFLECTION

A. No. of learners who earned 8o% in

the
evaluation.
B. No. of learners who require
additional
activities for remediation who
scored below
80%.
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?