School GENERAL LUNA NATIONAL HIGH SCHOOL Grade 7

TLE-Commercial
Teacher COREZA B. MIGULLAS Subject
Cooking
Teaching August 29 – August 30, 2023 MONDAY – THURSDAY 1ST QUARTER- Week
Grading Period
Date & Time 9:45-10:45, 10:45-11:45, 2:30-3:30, 3:30-4:30 1
Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVE
A . Content Standards The learner demonstrate the kitchen tools and equipment.

B . Performance The Learner demonstrate kitchen tools and equipment identified based on their uses.
Standards
C. Learning Utilize Kitchen tools and equipment
Competencies/
Objectives
II. CONTENT HOLIDAY Utilize Kitchen Tools and Equipment ICL/REMEDIAL

A. References
Learner’s Learner’s
Learner’s Materials/Module Learner’s Materials/Module Learner’s Materials/Module
Materials/Module Materials/Module
1. Teacher’s Guide pages

2. Learner’s Material
pages
3. Textbook pages

4. Additional Materials for

Learning Resource Portal
B. Other Learning
Resources

A. Reviewing previous The teacher will orient about The teacher will ask the The teacher will ask the
lesson or presenting the classroom rules students, what is commercial students, what was our
new lesson cooking? topic last meeting?
B. Establishing a purpose The teacher will orient about The teacher will show pictures Have you tried cooking
for classroom rules to the students, and the teacher any foods in your home?
the lesson will ask the students. What do What are the
you think is the man/woman tools,equipment,,materials
doing? you used?
C. Presenting examples/
instances of the new
lesson
The teacher will ask the
students, Can you give me
an example of the
different tools,
materials,equipment that
are found in your home?

D. Discussing new The teacher will discuss the
concepts and practicing materials of kitchen utensils
new skills #1 that are commonly found in the
kitchen
E. Discussing new The teacher will show pictures
concepts and practicing to the students and let them
new skills #2 identify the pictures.
The teacher will
continuously discuss the
materials of kitchen
utensils that are commonly
found in the kitchen

F. Developing mastery The teacher will show

(Leads to Formative pictures to the students and
Assessment 3) let them identify the
pictures.
G. Finding practical
application of concepts
and skills in daily living
H. Making generalizations
and abstractions about the
lesson

I. Evaluating learning ACTIVITY: FILL ME IN! Activity: NAME ME!

_______1. also called a
vegetable strainer
______2. Cutting boards are
wooden or plastic board
where meat, fruits and
Directions: Identify the
following tools and
equipment in column
B. Write your answer in
column A. (2pts. each)
 vegetables can be cut
_____3. Funnels – are
used to fill jars, made of
various sizes of stainless
steel, aluminum, or of

J. Additional activities for

application or remediation
K. Assignment List down the other kitchen utensils
and equipment that did not
mentioned in the class.
V. REMARKS

VI. REFLECTION

A. No. of Learners who There are 35 students who

earned 80% in the earned 80% in the evaluation
evaluation
B. No. of Learners who There are 13 students who
require additional activities require for remediation
for remediation who scored
below 80%
C. Did the remedial lessons YES
work? No. of Learners who
have caught up with the
lessons
D, No. of Learners who There are 3 students who
continue to require continue for remediation
remediation
E. Which of my teaching I applied differentiated activity
strategies worked well? for the students to learn well.
Why did these work?
F. What difficulties did I There are some students who
encountered which my did’nt know how to read
principal or supervisor can
help me solve?
G. What innovation or I just used visual aid and printed
localized materials did I pictures.
use/discover which I wish
to share with other
teachers?

PREPARED BY: REVIEWED BY:

COREZA B. MIGULLAS CAROLINE C. ESCARET

Subject Teacher Subject Coordinator

NOTED BY:

JONATHAN C. GUBANTES
School Principal II