GRADE 12 School STO.

TOMAS HIGH SCHOOL, SASMUAN Grade Level Grade 12

DAILY LESSON LOG Teacher REDCHEST M. YUMOL Learning Area COOKERY
Teaching Dates and Time JULY 29 – AUGUST 02, 2024 Semester 1ST SEMESTER

Session 1 Session 2 Session 3 Session 4

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of core concepts and principles in cookery.
B. Performance Standard The learners apply core competencies in cookery as prescribed in the TESDA Training Regulation.

The learners:
C. Learning Competency/Objectives Classroom Orientation Subject Orientation The learners: 2. Discuss the relevance of the course
1. Explain concepts in cookery 3. Explore career opportunities in
cookery
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages pages 2-3 pages 2-3
2. Learner’s Materials pages
3. Textbook pages pages 5-18 pages 5-18
4. Additional Materials from the
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
KWL Chart or Application of the RPL Show a video montage of famous chefs
A. Reviewing the previous (recognition prior learning) and culinary professionals, highlighting
lesson/presenting the new their achievements and contributions to
lesson Classroom Orientation Subject Orientation Guessing Game! the industry.
ELICIT Pictures will be shown based on the
well-known chef here around the
globe.
Display a visually appealing food Conduct a class discussion on the
B. Establishing the purpose of the
photos and ask students to identify importance of cookery as a life skill and
lesson ENGAGE
the core concepts and principles its role in promoting cultural diversity
applied in their preparation. and healthy eating habits.
C. Discussing new concepts and Conduct a lecture on the core Facilitate a role-play activity where
practicing new skills concepts and principles in Cookery, students take on different career roles
EXPLAIN providing examples and illustrations. in food industry and engage in a
stimulated business negotiation.

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 Facilitate a group discussion where
D. Developing mastery (POST- students can share their
ACTIVITY) EXPLAIN understanding of the core concepts
and principles and ask questions for
clarification.
E. Application of Concepts and Form a group performance activity Assign students to create a portfolio
Skills ELABORATE based on their favourite dish where showcasing their own recipes, including
each group will discuss the photographs and detailed instructions.
importance of applying the core
concepts and principles in cookery.
Conduct a written test assessing Written assessment: Provide a written
students’ knowledge and test consisting of multiple-choice and
understanding the core concepts and short answer questions related to the
F. Evaluating learning
principles in Cookery. relevance cooking as a course.
EVALUATE

Research and write a reflection paper

on the importance of core concepts
and principles in Cookery. Include
G. Additional Activities
personal insights and examples of
EXTEND
how these concepts and principles
have influences your cooking
practices.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% 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

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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?

Prepared by: Checked by: Noted by:

REDCHEST M. YUMOL, LPT ADOR P. LAYUG MARIA SANDRA CRISTINA V. LAGMAN

SHS Teacher III Head Teacher III Principal I