DAILY LESSON School MAMBAJAO NATIONAL HIGH SCHOOL Grade Level GRADE 9

LOG IN TLE - Teacher KRISTINE LADICA DAGOC Learning Area TLE - COOKERY
COOKERY 9
Teaching Dates and Time WEEK 2 (September 4 - 8, 2023) Quarter 1ST QUARTER

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

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
I. OBJECTIVES 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 Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises.

B. Performance Standards The learners independently maintain clean kitchen tools, equipment, and premises.

C. Learning Competencies / LO 1. Perform mise en place

Objectives TLE_HECK912KP-Ia-1
Write the LC code for each .

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.

II. CONTENT
Recognize kitchen tools and equipment to be cleaned and sanitized

III. LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based
materials. Hands-on learning promotes concept development.

A. References LM, CG in G9 Cookery

1. Teacher’s Guide pages

2. Learner’s Materials pages Pages 32-39

3. Textbook pages
4. Additional Materials from
Learning Resource (LR) portal

B. Other Learning Resources PowerPoint Presentation, Pictures

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
IV. PROCEDURES 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 lesson or The teacher will have a recap with the lessons discussed in the previous meeting through asking questions listed below.
presenting the new lesson •What was our lesson last meeting?
•What are the common materials used in cooking ware?

B. Establishing a purpose for the lesson Activity: -Quick Write

Instructions:
1.The students will use a flashcards
2.In 2 mins student will raise their cards
3.Students will only be asked to write a word/words that would give a brief answer to the question.

Why is it important to be familiar with the tools and equipment needed in food preparation?

C. Presenting examples/ instances of The teacher will present a picture on the board, the students will be asked to identify each picture.
the new lesson
Guide Questions:
1.Can you name these pictures?
2.Do you use these items at home?

D. Discussing new concepts and Guide Questions?

practicing new skills #1 1.What is a cooking tool?
2.What is the difference between a cooking tools and equipment?
3.What are the classifications of cooking tools?

E. Discussing new concepts and The teacher will discuss the lesson.
practicing new skills #2

F. Developing mastery Group Activity

(Leads to Formative Assessment 3) •The teacher will group the learners into 5 groups.
 •Learners will choose one which he/she can definitely describe.
•They are going to present 5 different tools and its uses through any the following:
-Role Play
-Song
-Drawing
-Poem
•Each group will be given 15 minutes to practice and to do the activities.
•After all groups have presented, the teacher will give comments.
•Each group will give points to the performers.

Pls. see appendix 1

G. Finding practical applications of How can you apply the learning’s you had to your daily living?
concepts and skills in daily living

H. Making generalizations and Guide Questions:

abstractions about the lesson 1.What are the tools and equipment that you have identified
2.How important it is to know the specific use of each tool and equipment?
3.What are the classifications of the cooking tools?
I. Evaluating learning Direction: Name at least 3 tools that belong to each classification.
Classification Name of tools
of Tools
1. Cutting Tools

2. Measuring
Tools

3. Preparatory
Tools

4. Mixing Tools
SS

5. Equipment

J. Additional activities for

application or remediation
K. Assignment

V. REMARKS

VI. 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 strategiesworked

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?

Checked by:
Prepared by:
RAUL M. LABADAN
KRISTINE L. DAGOC
Master Teacher I
SST I