School: CULASI NATIONAL HIGH SCHOOL Grade Level: GRADE 9
Teacher: GINA B. ARTATES Learning Area: TLE – COOKERY
Teaching Date
DAILY LESSON LOG Week 7 l September 9-13, 2024 l 1:00 - 1:45 PM Quarter 1ST QUARTER
and Time
I. OBJECTIVES MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
B. Performance
Standard
The learners independently prepare appetizers
C. Learning Identify Ingredients Identify Ingredients Identify Ingredients Identify Ingredients
Competency/ Differentiate Between Hot
According to the Given According to the Given According to the Given According to the Given
Objectives Write and Cold Appetizers
Recipe Recipe Recipe Recipe
the LC code for
each. TLE_HECK9- 12PA-Ic-3 TLE_HECK9- 12PA-Ic-3 TLE_HECK9- 12PA-Ic-3 TLE_HECK9- 12PA-Ic-3 TLE_HECK9- 12PA-Ic-3
Variety of Ingredients in Variety of Ingredients in Variety of Ingredients in
Varieties of Hot and Cold Nutritional Value of
II. CONTENT Preparing Appetizers - Preparing Appetizers - Preparing Appetizers –
Appetizers Appetizers
Cocktails Relishes Hors D ‘Oevres
III. LEARNING
RESOURCES
A. References
K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education K to 12 Basic Education
Program TECHNOLOGY Program TECHNOLOGY Program TECHNOLOGY Program TECHNOLOGY Program TECHNOLOGY
1. Teacher’s Guide AND LIVELIHOOD AND LIVELIHOOD AND LIVELIHOOD AND LIVELIHOOD AND LIVELIHOOD
Pages EDUCATION Home EDUCATION Home EDUCATION Home EDUCATION Home EDUCATION Home
Economics (Cookery) - Economics (Cookery) - Economics (Cookery) - Economics (Cookery) - Economics (Cookery) -
Grade 9 pp. 14 Grade 9 pp. 14 Grade 9 pp. 14 Grade 9 pp. 14 Grade 9 pp. 14
2. Learner’s Materials LM-Cookery 9 LM-Cookery 9 LM-Cookery 9
Pages pp. 64-65 pp. 65-66 pp. 66-68
Skills of a Lifetime in TLE 9 Skills of a Lifetime in TLE 9
3. Textbook pages
pp. 39-42 pp. 42-43
4. Additional Materials
from Learning
Resource (LR)portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing
previous lesson or What are canapés? What are cocktails? What are relishes? What are hors d ‘oevres?
presenting the new
lesson
Technical Terms
B. Establishing a Technical Term Technical Term Technical Term - Brochettes Technical Term
purpose for the - Skew
lesson
- Cocktails - Relishes - Hors D ‘Oevres - Pubs - Nutritional Value
- Croutons
C. Presenting What is cold appetizer? Reading: Nutritional
examples/Instances What are cocktails? What are relishes? What are hors d ‘oevres?
of the new lesson
What is hot appetizer? Value of Appetizers
Group Activity Group Activity Group Activity
D. Discussing new Lecture
Activity No. 1: Picture Activity No. 1: Picture Activity No. 1: Picture
concepts and Discuss the Cold Appetizers
Analysis Analysis Analysis
practicing new skills and Hot Appetizers and its
In 1 sentence, tell something In 1 sentence, tell something In 1 sentence, tell something
#1 examples
about the given dish. about the given dish. about the given dish.
Group Activity
E. Discussing new Activity No. 2: List it! Activity No. 2: List it! Activity No. 2: List it! Activity No 1: Bubble
concepts and List the ingredients that you List the ingredients that you List the ingredients that you Diagram
practicing new skills Creating a bubble diagram of
can see in the picture. can see in the picture. can see in the picture.
#2 hot and cold appetizers.
F. Developing mastery Activity No. 3: Activity No. 3: Activity No. 3:
Activity No. 2: Share It!
(leads to Formative Presentation Presentation Presentation Share ideas with other groups.
Assessment 3) Discuss it in the class. Discuss it in the class. Discuss it in the class.
Lecture Lecture Lecture
G. Finding practical Discuss the kinds of Discuss the kinds of Discuss the kinds of hors d
application of Activity No. 3: Presentation
cocktails and the ingredients categories of relishes and the ‘oevres and the ingredients Discuss it in the class.
concepts and skills in
to be used in each kind. ingredients to be used in to be used in each kind.
daily living
each category.
H. Making Why do we need to identify Why do we need to identify Why do we need to identify Why do we need to
generalizations and the ingredients used to the ingredients used to the ingredients used to distinguish the hot appetizers
abstractions about the
prepare cocktails? prepare relishes? prepare hors d ‘oevres? from cold appetizers?
lesson
Quick Quiz Quick Quiz Quick Quiz
Quick Quiz
Identification of the Identification of the Identification of the
I. Evaluating learning Identification of hot and cold
ingredients used to prepare ingredients used to prepare ingredients used to prepare
appetizers.
cocktails. relishes. hors d ‘oevres.
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
who scored below
80%
C. Did the remedial
lessons work?
D. No. of learners
who have caught
up with the lesson
E. No. of learners
who continue to
require remediation
F. Which of my
teaching strategies
worked well? Why
did these works?
G. What difficulties
did I encounter
which my principal
or supervisor can
help me solve?
H. What innovation or
localized materials
did I use/discover
which I wish to
share with other
teachers?
Prepared by: Checked by: Noted by:
GINA B. ARTATES HELEN P. SARIO TESSIE D. ORTEGA
Teacher I Master Teacher I Principal III
