Cookery

 

DAILY LESSON LOG GRADE 10 

School  

SAN ISIDRO NATIONAL HIGH SCHOOL

Grade Level 

Teacher 

Mrs. Irene M. Valdez 

Learning Area

Cookery  First 

Teaching Dates 

August 6-8, 2018 

Quarter

Teaching Time 

12:20 - 4:40 M-W 

Section

Monday

Tuesday

Wednesday

I. OBJECTIVES

A. A.  Content Standards

B. B.  Performance Standards

C. C.  Learning Competencies/ objectives Write the LC code for each

The learner demonstrates understanding of concepts and principles in cookery.

The learner demonstrates understanding of concepts and principles in cookery. The learner The learner independently apply independently apply core competencies in core competencies in cookery as cookery as prescribed in the prescribed in the TESDA Training TESDA Training Regulation Regulation LO 3. Present egg dishes 3.1select suitable plates according to standards 3.2present egg dishes hygienically and attractively using suitable garnishing and side

LO 3. Present egg dishes 3.1select suitable plates according to standards 3.2present egg dishes hygienically and attractively using suitable garnishing and side

The learner demonstrates understanding of concepts and principles in cookery. The learner independently apply core competencies in cookery as prescribed in the TESDA Training Regulation LO 3. Present egg dishes 3.1select suitable plates according to standards 3.2present egg dishes hygienically and attractively using suitable garnishing and side

Thursday

Friday

 

D. CONTENT

dishes sequentially within the required time frame

dishes sequentially within the required time frame

dishes sequentially within the required time frame

Topic 3: Presenting Egg Dishes 3.1Factors for consideration in presenting egg dishes: a. Plating b. Garnishing Garnishing c. Side Dishes 3.2OHS

Topic 3: Presenting Egg Dishes 3.1Factors for consideration in presenting egg dishes: a. Plating b. Garnishing c. Side Dishes 3.2OHS

Topic 3: Presenting Egg Dishes 3.1Factors for consideration in presenting egg dishes: a. Plating b. Garnishing c. Side Dishes 3.2OHS

E.  LEARNING RESOURCES A. Reference

1.  1. Teacher’s Guide Pages 2.  2. Learner’s Materials Pages

171- 172 

171- 172 

171- 172 

173 

173 

173 

3.  3. Textbook Pages

----------------------------------------------------------------- ---------------------------------------  --------   4. Additional Materials form ----------------------------------------------------------------- --------------------------------Learning Resource (LR) portal ------   -------  B. Other Learning Resources

Learner’s Module 

----------------------------------------   --------------------------------------- 

Learner’s Module 

Learner’s Module 

Elicit student generalization about the egg dishes

Elicit student generalization about egg dishes

Explain the  uses of eggs in culinary arts

Explain the  uses of eggs in culinary arts

F.  PROCEDURES

A. A.  Review previews lesson or Elicit student presenting a new lesson generalization about the egg dishes  B. Establishing a purpose for the lesson

Explain the uses of eggs in culinary arts

 

cook egg dishes in accordance with the prescribed salad

cook egg dishes in accordance with the prescribed salad

cook egg dishes in accordance with the prescribed salad

cook egg dishes in D. Discussing new concepts and practicing new skills #1 accordance with the prescribed salad

cook egg dishes in accordance with the prescribed salad

cook egg dishes in accordance with the prescribed salad

E. Discussing new concepts and practicing new skills #2 F. Developing mastery (Leads to formative assessment G. Finding practical applications of concepts and skills in daily living H. Making generalization generalizationss and abstractions about the lesson

cook egg dishes in accordance with the prescribed salad

cook egg dishes in accordance with the prescribed salad

cook egg dishes in accordance with the prescribed salad

Formative Test

Formative Test

Formative Test

Suggested projects: Various egg dishes

Suggested projects: Various egg dishes

Suggested projects: Various egg dishes

Summarizes’ the days discussion 

Summarizes’ the days discussion 

Summarizes’ the days discussion 

The teacher will flash a card give it equivalent in measurement 

The teacher will flash a card give it equivalent in measurement 

The teacher will flash a card give it equivalent in measurement 

Cookery Grade 10 is taken only one (1) time a week with four hours per meeting. Thursday and Friday is Grade 8 exploratory 

Cookery Grade 10 is taken only one (1) time a week with four hours per meeting. Thursday and Friday is Grade 8 exploratory 

Cookery Grade 10 is taken only one (1) time a week with four hours per meeting. Thursday and Friday is Grade 8 exploratory 

C. Presenting examples/ instances of new lesson

I.  I. Evaluating learning

J. Additional activities for application or remediation G. REMARKS

H. REFLECTION

 

A. A.   No. of learners who earned 70% on the formative assessment B. B.  No of learners who require additional activities for remediation C. C.  Did the remedial lessons work? No. of learners who have caught up with the lesson D. D.   No. of learners who continue to require remediation E. Which of my teaching strategies worked well? Why did this work? F. F.  What difficulties did I encounter which my principal or supervisor can help me solve? G. G.  What innovation or localized materials did I use/discover which I wish to share with other teachers.