Republic of the Philippines

Department of Education
REGION IV – A CALABARZON
SCHOOLS DIVISION OFFICE OF LAGUNA
J. SANTIAGO INTEGRATED HIGH SCHOOL
SANTA MARIA, LAGUNA

GRADE 1 to 12 School J. SANTIAGO INTEGRATED HIGH SCHOOL Grade Level 9

DAILY LESSON LOG Teacher MARIEL L. MADRIDEO Learning Area TLE-COOKERY
Teaching Dates and Time Sept 30-Oct 4, 2024 10:40-11:25, 1:55-2:40 Quarter Second Quarter
MONDAY TUESDAY WEDNESDAY THURSDAY-FRIDAY
I. OBJECTIVES Objectives must be met over the 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 knowledge and competencies. These are assessed using Formative Assessment strategies.
Valuing objectives support the learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived
from the curriculum guides.
A. Content Standard The learners demonstrate an understanding he knowledge, skills, and attitudes required in preparing salad
B. Performance
The learners independently prepare salad and dressing
Standard
C. Learning LO 1. Perform mise en LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en place
Competency/Objective place 1.2 clean, sanitize, and 1.3 identify ingredients 1.3 identify ingredients according to
s 1.1 identify tools and prepare tools, utensils, and according to the given the given
Write the LC code for each. equipment needed in the equipment based on the recipe recipe
preparation of salad and required tasks
dressing
TLE_HECK9- 12SD-IIa-7
I. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG, the content can be tackled in a week or two.
1. Tools, equipment, and 1. Tools, equipment, and 1. Tools, equipment, and utensils 1. Tools, equipment, and utensils
utensils needed in preparing utensils needed in preparing needed in preparing salad and needed in preparing salad and dressing
salad and dressing salad and dressing dressing 2. Classification of salads according to
2. Classification of salads 2. Classification of salads 2. Classification of salads ingredients
according to ingredients according to ingredients according to ingredients 3. Classification of salads according to
3. Classification of salads 3. Classification of salads 3. Classification of salads place in the meal
according to place in the according to place in the meal according to place in the meal
meal
II. LEARNING
RESOURCES
A. References MELCS, LM, laptop, DLL MELCS, LM, laptop, DLL MELCS, LM, laptop, DLL MELCS, LM, laptop, DLL
1. Teacher’s Guide
pages
2. Learner’s Materials K To 12 cookery Module K To 12 cookery Module K To 12 cookery Module K To 12 cookery Module pages 1-22
 pages pages 98-103 pages 98-103 pages 1-22 MELCS page 414
MELCS page 414 MELCS page 414 MELCS page 414
3. Textbook pages
4. Additional Materials
from Learning
Resource (LR)portal
B. Other Learning Power point, TV And Laptop Power point, TV And Laptop Visual from laptop and TV Power point, TV And Laptop
Resource
III. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration 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 for each step.
A. Reviewing previous Ask students to arrange Showing pictures of different Showing different pictures of Based on their assignment, students
lesson or presenting rumbled letters to form kinds of tools and equipment salad Selected students will describe the ingredients used in the
the new lesson one word. needed in preparing salad. describe each picture. recipe. Students will group
 Fekni – knife themselves according to ingredients
 Dlasa – salad used in the recipe salad.
 Raterg-grater
 Lerpee-peeler
Let the student tell the
lesson for today through
the
activity
B. Establishing a purpose Discussing the purpose Story telling: Improper way of Ask students what the Discussing the purpose and
for the lesson and importance of using tools and equipment in ingredients of each picture of importance of classifying salads
identifying tools, the kitchen. salad are. according to ingredients used.
equipment and utensils
needed in preparing salad Ask the students what the Discussing the purpose and
and dressing lesson of the story is. importance of identifying
ingredients of salad.
Ask students what the cause
and effect of improper way is
of using tools and equipment
in the kitchen.
C. Presenting Pre - Test Showing video on how to Let student define the Video lesson on classification of
examples/Instances of clean, following terms: salad according to ingredients used.
the new lesson sanitize, and prepare tools, - Appetizer Salads.
utensils, and equipment - Accompaniment salad
based on the required tasks - Side dish salads
- Main course salads
- Separate course salads
- Dessert salads
D. Discussing new Showing pictures of Lesson video in using tools GROUP ACTIVITY: Posted on Discussion of 6 classifications of
concepts and different tools and and equipment on the the board is the description of salad, sample pictures, description,
practicing new skills # equipment, students will required tasks each classification of salad. and ingredients.
1 name and give its uses. Pictures are given to
students, which they will read
Discussing the name of the description and place the
different tools and picture where it belongs.
Equipment used in
preparing salad.
E. Discussing new Define Mise en place. Activity: Mime A will act the Discussing the classification
concepts and task in each tool or of Salads According to their
practicing new skills # equipment. The rest of the Functions in the Meal
2 students will guess the type
of tools and equipment is he
using
F. Developing mastery Activity sheets on Activity sheets on clean, Activity sheets: PICTURE ME:
Group Activity:
(leads to Formative identifying tools and sanitize, and prepare tools, (page108 LM) on the
Throw ask and tell! Ingredient and
Assessment 3) equipment and their uses. utensils, and equipment classification of salad
classification. The teacher will start
based on the required tasks according to the functions in
by giving an ingredient, A ball will
the meal. throw to a ball once the ball catches
by a member, he will classify the
ingredient then giving an ingredients
and throwing the ball to another
group to tell what is the
classification of the ingredient. And
so on…
G. Finding practical Ask students which of the Based on their own recipe In what occasion, can you In what occasion, can you serve
application of concepts different tools they have selected student will serve this kind of salad? each classification of salad?
and skills in daily living at home. enumerate tools and
equipment needed in a
required task
H. Making generalizations Why is it important to Why is it important to clean, Activity: Individual: Complete Student will enumerate classification
and abstractions about identify different tools, sanitize, and prepare tools, Me! Complete the paragraph of salad and give an example of its
the lesson utensils and equipment In utensils, and equipment by filling up the space ingredient.
preparing salad and based on the required tasks between words.
dressing.
I. Evaluating learning Post-test on identifying Short quiz based on the topic Post – test in classification of Post – test in classification of salad
different tools, utensils, and discussed salad according to the functions according to ingredient used.
Equipment In preparing in the meal
salad and dressing.
J. Additional activities for Assignment: Search raw ingredients in Assignment:
application or  Bring your own recipe preparing cleaning agents. Write Organize your learning:
 remediation of salad your answer in your TLE  Make an album of the different
 Paste it in 1whole notebook. kinds of salad with their picture
bond paper and recipe listed …
 Design you output  Classify each recipe according to
their functions in the meal.
 Classify each recipe according to
ingredients used.
IV. REMARKS
V. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs 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 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?
PREPARED BY: CHECKED BY:

MARIEL L. MADRIDEO LORAVELLA R. DE CASTRO

Subject Teacher Teacher-in-Charge