School: San Luis National High School Grade Level: 11

GRADES 1 to 12
DAILY LESSON LOG Teacher: MARIA CHRISTINA M. ESCASINAS Learning Area: COOKERY NC II

November 14-18
Teaching Dates and Time: 7:45 – 8:45 Quarter: 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and dressing.

B. Performance Standards: The learners independently prepare salad and dressings.

C. Learning LO 1. Perform mise en place

identify tools and equipment needed in the preparation of salad and dressing
Competencies/Objectives:
Write the LC Code for each 1.define salad and dressing

2.Identify the different tools and equipment needed in preparing salad and dressing

TLE_HECK9SD- IIa-7

II. CONTENT
Tools equipment and utensils needed in preparing salads and dressing.

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials Pages
3. Textbook Pages pp. 89- 105
4. Additional Materials from
Learning Resource (LR) portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson or INTRODUCTION Review the past activity Review the past lesson
Presenting the New Lesson WHAT IS THE taken Assessment
MODULE ALL ABOUT
PRE- TEST

B. Establishing a Purpose for the 4 PICS 1 WORD- SALAD Activity 1

PICTURE ME
Lesson DRESSING Give the characteristics
of the different types of
salads.
C. Presenting Examples/Instances PICTURE PARADE of Present a different video
different tools and of classification of salad
of the Lesson
equipment and dressings.

D. Discussing New Concepts and Discuss the different tools Discuss the different
and equipment needed in classification of salad
Practicing New Skills #1
preparing salad and and dressing.
dressing.

E. Discussing New Concepts and Discuss the uses of the Discuss the variety of
different tools and salad dressing.
Practicing New Skills #2
equipment needed in
preparing salads and
dressing.

F. Developing Mastery
(Leads to Formative Fix and parade
Picture analysis
Assessment 3)
The learners will have to The learner will explain
choose one picture from the guidelines in
G. Finding Practical Applications of the different tools needed preparing salad and
Concepts and Skills in Daily Living in preparing salad and dressing.
dressing and they have to
tell its uses.

H. Making Generalizations and Why is it important to Why is it necessary to to

know the proper use of know the ingredients in
Abstractions about the Lesson preparing salad and
each tool and equipment?
dressing?
How will you maintain the
tools and equipment in
good condition?
I. Evaluating Learning Answer pp. 91 Answer pp. 105
Identify the different tools
and utensils in preparing
salad. Write your answer
on your notebook.

J. Additional Activities for . In one whole sheet of Organize your

Application or Remediation paper identify the Learning
different tools and
utensils at home. Make an album of the
different kinds of salad
with their picture and
recipe listed.

V. REMARKS

VI. REFLECTION
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 work well? Why did
these work?

F. What difficulties did I Lack of kitchen tools, materials and equipment.

encounter which my principal or
 supervisor can help me solve? Lack of updated instructional materials.

G. What innovations or localized TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
materials did I used/discover
which I wish to share with other
teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person School Head II

School: San Luis National High School Grade Level: 11

GRADES 1 to 12 Teacher: MARIA CHRISTINA M. ESCASINAS Learning Area: COOKERY NC II
 DAILY LESSON LOG November 21 - 25
Teaching Dates and Time: 7:45 – 8:45 Quarter: 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and dressing.

B. Performance Standards: The learners independently prepare salad and dressings.

C. Learning LO 2: Prepare a variety of Salad and Dressing

Competencies/Objectives:
At the end of the lesson, you are expected:
Write the LC Code for each 1 identify ingredients according to the given recipe
2. Prepare a variety of salad and salad dressing
TLE_HECK9SD- IIa-8

II. CONTENT Prepare variety of salad dressing.

Types of Salad Dressings

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials Pages
3. Textbook Pages pp.113- 116
4. Additional Materials
from Learning Resource (LR)
portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson Show different kinds of Review the past activity Review the past lesson
or Presenting the New Lesson salad dressings and taken Reading Month
their ingredients. Culmination

B. Establishing a Purpose for Let the students divide Let the students divide Activity 1
into two groups and cite PICTURE ME
the Lesson the different ingredients into two groups and let Give the characteristics
 used in salad making them cite the guidelines of the different types of
salads.
in salad preparation.

C. Presenting The teacher will show a Why we need to follow the Present a different video
video about the types of guidelines in making of classification of salad
Examples/Instances of the dressing. salads? Why is it and dressings.
Lesson important to prepare the
salads correctly?

D. Discussing New Concepts Let the learners analyze Discus the types of salad Discuss the different
the picture ( salad dressing. classification of salad
and Practicing New Skills #1 dressing) and dressing.

E. Discussing New Concepts Oral questioning about Students will divide into Discuss the variety of
the activity. five groups and let them salad dressing.
and Practicing New Skills #2
create a recipe of salads.
Let the learners identify Let them identify the
different types of dressing. ingredients used in their
recipe.

F. Developing Mastery Show Off Picture analysis Prepare your project

Prepare one type of salad
(Leads to Formative plan.
and dressing.
Assessment 3)
Research and Piled up The learner will explain The learner will explain
Collect 20 recipes of salad the types of dressing. the guidelines in
G. Finding Practical preparing salad and
and dressing.
Applications of Concepts and dressing.
Skills in Daily Living

H. Making Generalizations and What are the What are the important Essay
guidelines of salad What are the tools and
Abstractions about the Lesson ingredients in
preparation? equipment used in salad
preparing salad and making? Why is it
dressing? What are the important important to follow the
factors to be considered? correct usage of tools
How to prepare salad and equipment in salad
dressings? making?

I. Evaluating Learning Answer pp. 110 Answer 15 items quizz Answer pp. 116
 J. Additional Activities for Make it for me Assignment: Assignment
Application or Remediation
Make one recipe of salad Make a research on Reinforcing the day’s
and salad dressing at classification of salad and lesson Preparing for the
home. dressing. new lesson Prepare your
recipe of salad and
dressing.

V. REMARKS

VI. REFLECTION
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 work well? Why did
these work?
F. What difficulties did I Lack of kitchen tools, materials and equipment.
encounter which my principal
or supervisor can help me Lack of updated instructional materials.
solve?
G. What innovations or TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person School Head II
 School: San Luis National High School Grade Level: 11
GRADES 1 to 12 Teacher: MARIA CHRISTINA M. ESCASINAS Learning Area: COOKERY NC II
DAILY LESSON LOG November 28- December 02, 2022
Teaching Dates and Time: 7:45 – 8:45 Quarter: 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and dressing.

B. Performance Standards: The learners independently prepare salad and dressings.

C. Learning LO 2: Prepare a Variety of Salad and Dressing

Competencies/Objectives: 1.1 Identify the components of salads, factors to consider in salad
1.2 Prepare a different kinds of salad dressing and their ingredients.
Write the LC Code for each
TLE_HECK9SD- IIa-9

II. CONTENT Ingredients for salad making

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials Pages
3. Textbook Pages pp.1113- 115
4. Additional Materials
from Learning Resource (LR)
portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson Show the different types of Let the learners identify
dressings through the different salad
or Presenting the New Lesson HOLIDAY Assessment
pictures. ingredients though
presenting pictures to
the class.
B. Establishing a Purpose for Review the previous lesson Present the topic by
by presenting the video using concept map.
the Lesson about types of ingredients HOLIDAY Assessment

C. Presenting Present the new lesson HOLIDAY Make a portfolio about

through power point the ingredients of salad
Examples/Instances of the presentation. dressing.
Lesson
D. Discussing New Concepts HOLIDAY Picture Me
Let the students divide
and Practicing New Skills #1 into two groups and let Give the guidelines in
them cite the guidelines in making salad dressing.
salad preparation.

E. Discussing New Concepts Pose and Dispose Answer Activity 1.2

and Practicing New Skills #2 Enumerate ingredients
Let’s find out if you can
prepared salad dressings for salad dressings.
following the guidelines in
preparing salad dressing

F. Developing Mastery Answer pp.114 Organizing Your

Learning
(Leads to Formative Make an album in
Assessment 3) preparing salad and
salad dressing.
Fill Me In: Do it Now
Answer Activity 1 pp. Prepare mise en place for
G. Finding Practical 117 mixing green salad using
Applications of Concepts and the rubrics.
Skills in Daily Living

H. Making Generalizations Let the learners Teachers will give a

summarize the topic. generalization of the topic.
and Abstractions about the
Lesson

I. Evaluating Learning Answer Diagnostic Test Answer Diagnostic Test

J. Additional Activities for Assignment: Assignment:

Application or Remediation
Prepare salad dressings Compile different recipe
at home let your of salad dressings.
parents evaluate your
output.
 V. REMARKS

VI. REFLECTION
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 work well? Why did
these work?
F. What difficulties did I Lack of kitchen tools, materials and equipment.
encounter which my principal
or supervisor can help me Lack of updated instructional materials.
solve?
G. What innovations or TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person School Head II
 School: San Luis National High School Grade Level: 11
GRADES 1 to 12 Teacher: MARIA CHRISTINA M. ESCASINAS Learning Area: COOKERY NC II
DAILY LESSON LOG January 04- 06, 2023
Teaching Dates and Time: 7:45 – 8:45 Quarter: 2

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and dressing.

B. Performance Standards: The learners independently prepare salad and dressings.

C. Learning LO 3. Present a variety of salads and dressings

Competencies/Objectives: 1.1 Present salads and dressings attractively
1.2 Observe sanitary practices in presenting salad and dressing
Write the LC Code for each
1.3 Identify the accompaniments of salads and dressings

II. CONTENT Structure of a Salad

Guidelines for Arranging Salads

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials Pages
3. Textbook Pages pp.117- 120
4. Additional Materials
from Learning Resource (LR)
portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES

A. Reviewing Previous Lesson Show the pictures of Review the past lesson
or Presenting the New Lesson different salad dressing Assessment
and let the students
classify.
B. Establishing a Purpose for Present the topic through Activity 1
power point presentation PICTURE ME
the Lesson Give the characteristics
of the different types of
salads.

C. Presenting Ask the learners to Present a different video

classify and explain each of classification of salad
Examples/Instances of the
salad dressings. and dressings.
Lesson

D. Discussing New Concepts Learners will discuss the Discuss the different
classification of salad classification of salad
and Practicing New Skills #1 and dressing.
dressings.

E. Discussing New Concepts Answer Activity 2.1 pp Discuss the variety of

120 salad dressing.
and Practicing New Skills #2
F. Developing Mastery Prepare salad dressing at Prepare your project
(Leads to Formative home using the guidelines plan.
in making salad and
Assessment 3) dressing.

The learner will explain

the guidelines in
G. Finding Practical preparing salad and
Applications of Concepts and dressing.
Skills in Daily Living

H. Making Generalizations and What are the important Essay

guidelines of salad What are the tools and
Abstractions about the Lesson
preparation? equipment used in salad
making? Why is it
What are the important important to follow the
factors to be considered? correct usage of tools
How to prepare salad and equipment in salad
dressings? making?

I. Evaluating Learning Answer 15 items quiz Answer pp. 116

J. Additional Activities for Assignment: Assignment

Application or Remediation
Make a research on Reinforcing the day’s
classification of salad and lesson Preparing for the
new lesson Prepare your
 dressing. recipe of salad and
dressing.

V. REMARKS

VI. REFLECTION
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 work well? Why did
these work?
F. What difficulties did I Lack of kitchen tools, materials and equipment.
encounter which my principal
or supervisor can help me Lack of updated instructional materials.
solve?
G. What innovations or TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person School Head I

School: San Luis National High School Grade Level: 11

GRADES 1 to 12 Teacher: MARIA CHRISTINA M. ESCASINAS Learning Area: COOKERY NC II
DAILY LESSON LOG
Teaching Dates and Time: January 16- 20, 2022 Quarter: 2
 7:45 – 9:45 (T) 3:00- 4:30 (T-W)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and dressing.

B. Performance Standards: The learners independently prepare salad and dressings.

C. Learning LO 3: Present a Variety of salads and dressings

At the end of the lesson, you are expected:
Competencies/Objectives:
1. Identify the structure of salad
Write the LC Code for each 2. Present salad and dressing attractively
3. Observe sanitary practices in presenting salad and dressing
TLE_HECK9SD- IIa-9

II. CONTENT Structure of a Salad

Guidelines for Arranging Salads

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials Pages
3. Textbook Pages pp.116- 120
4. Additional Materials
from Learning Resource (LR)
portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson Teacher will show the Review the past activity Review the past lesson Assessment
or Presenting the New Lesson structure of salad. taken

B. Establishing a Purpose for Let the students explain Let the students divide Activity 1
the structure of salad. PICTURE ME
the Lesson into two groups and let Give the characteristics
them cite the guidelines of the different types of
 in salad preparation. salads.

C. Presenting Learners discuss the Why we need to follow the Present a different video
different salad and guidelines in making of classification of salad
Examples/Instances of the dressing. salads? Why is it and dressings.
Lesson important to prepare the
salads correctly?

D. Discussing New Concepts Let the learners analyze Discus the types of salad Discuss the different
the picture ( salad dressing. classification of salad
and Practicing New Skills #1 dressing) and dressing.

E. Discussing New Concepts Oral questioning about Students will divide into Discuss the variety of
the activity. five groups and let them salad dressing.
and Practicing New Skills #2
create a recipe of salads.
Let the learners identify Let them identify the
different types of dressing. ingredients used in their
recipe.

F. Developing Mastery Show Off Picture analysis Prepare your project

Prepare one type of salad
(Leads to Formative and dressing.
plan.
Assessment 3)
Research and Piled up The learner will explain The learner will explain
Collect 20 recipes of salad the types of dressing. the guidelines in
G. Finding Practical
and dressing. preparing salad and
Applications of Concepts and dressing.
Skills in Daily Living

H. Making Generalizations and What are the What are the important Essay
guidelines of salad What are the tools and
Abstractions about the Lesson ingredients in equipment used in salad
preparation?
preparing salad and making? Why is it
dressing? What are the important important to follow the
factors to be considered? correct usage of tools
How to prepare salad and equipment in salad
dressings? making?

I. Evaluating Learning Answer pp. 110 Answer 15 items quizz Answer pp. 116

J. Additional Activities for Activity 1.2 Assignment: Assignment

Application or Remediation
Collect at least 10 Make a research on Reinforcing the day’s
different recipes of classification of salad and lesson Preparing for the
dressing. new lesson Prepare your
salad and salad
recipe of salad and
 dressing. dressing.

V. REMARKS

VI. REFLECTION
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 work well? Why did
these work?
F. What difficulties did I Lack of kitchen tools, materials and equipment.
encounter which my principal
or supervisor can help me Lack of updated instructional materials.
solve?
G. What innovations or TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person School Head II
School: San Luis National High School Grade Level: 11
GRADES 1 to 12 Teacher: MARIA CHRISTINA M. ESCASINAS Learning Area: COOKERY NC II
DAILY LESSON LOG January 23- 27, 2022
Teaching Dates and Time: 7:45 – 9:45 (T) 3:00- 4:30 (T-W) Quarter: 2
 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills and attitudes required in preparing salad and dressing.

B. Performance Standards: The learners independently prepare salad and dressings.

C. Learning LO 3: Present a Variety of salads and dressings

At the end of the lesson, you are expected:
Competencies/Objectives:
1. Identify the structure of salad
Write the LC Code for each 2. Present salad and dressing attractively
3. Observe sanitary practices in presenting salad and dressing
TLE_HECK9SD- IIa-9

II. CONTENT Structure of a Salad

Guidelines for Arranging Salads

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide Pages Technical- Vocational – Livelihood Home Economics Cookery Manual
2. Learner’s Materials Pages
3. Textbook Pages pp.116- 120
4. Additional Materials
from Learning Resource (LR)
portal
B. Other Learning Resources
https://www.slideshare.net/joviinthecity/salads-salad-dressing

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV. PROCEDURES
A. Reviewing Previous Lesson Learners Perform the task Review the learners for the
Second Quarter Second Quarter
or Presenting the New Lesson Present Salad and Salad Examination
Second Quarter
Examination
Dressings. Examination

B. Establishing a Purpose for Learners Perform the task Review the learners for the
Second Quarter Second Quarter
the Lesson Second Quarter
Present Salad and Salad Examination Examination
Dressings. Examination

C. Presenting
Examples/Instances of the
Lesson
D. Discussing New Concepts
and Practicing New Skills #1

E. Discussing New Concepts

and Practicing New Skills #2
F. Developing Mastery
(Leads to Formative
Assessment 3)

G. Finding Practical
Applications of Concepts and
Skills in Daily Living

H. Making Generalizations and

Abstractions about the Lesson

I. Evaluating Learning

J. Additional Activities for

Application or Remediation

V. REMARKS

VI. REFLECTION
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 work well? Why did
these work?
F. What difficulties did I Lack of kitchen tools, materials and equipment.
encounter which my principal
or supervisor can help me Lack of updated instructional materials.
solve?
G. What innovations or TV, laptop, Manila Paper, Newspaper/Magazines, and Pen
localized materials did I
used/discover which I wish to
share with other teachers?

Prepared by: Checked and Reviewed: Approved:

MARIA CHRISTINA M. ESCASINAS JADE C. DUMALI RODOLFO C. BANUGAN
Teacher II MT-1/SHS Focal Person School Head II