1. GRADES 1 to 12
DAILY LESSON LOG
School: Tagumpay National High School Grade Level: 9
Teacher: JERLYN C. BALLOLA Learning Area: COOKERY
Teaching Dates and Time: January 9-12, 2023 Quarter: 2
I. OBJECTIVES DAY1 DAY2 DAY3 DAY4
A. Content Standards The knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standards
The knowledge, skills, and attitudes required in preparing appetizers
C. Learning Competencies
Present a variety of salads and dressings
II. CONTENT
(Subject Matter)
Salads and Dressing
(Review of the lesson)
Salads and Dressing
Performance task
Salads and Dressing
Performance task
Salads and
Dressing
Performance
task
III. Learning Resources
A. References
1.Teacher’s Guide Pages
2. Curriculum Guide
2.Learner’s Materials Pages
3.Textbook Pages
4. Additional Materials from Learning
Resources (LR) Portal)
B. Other Learning Resources
Recipe, Kitchen Tools, PPE and activity sheet
IV.PROCEDURES
A. Review Previous Lessons
The teacher will discuss the flow of the
learner performance.
The learner who perform today will
prepare for the performance.
The learner who perform today will
prepare for the performance.
The learner who perform
today will prepare for the
performance.
2. B. Establishing purpose for the
Lesson (Motivation)
The teacher will group the class.
5 students will perform every day
following the rubrics.
The teacher will explain the Rubrics The teacher will explain the Rubrics The teacher will
explain the
Rubrics
C. Presenting examples /instances of
the new lessons
The teacher will present the rubrics for
the performance Each learner perform Mise En Place Each learner perform Mise En Place Each learner perform
Mise En Place
D. Discussing new concepts and
practicing new skills #1. (Pre-
Discussion Activity)
The teacher will explain the task of the
learners who are not going to perform
every day
Each learner will perform the task
( Prepare and plate salads and
Dressing)
Each learner will perform the task
( Prepare and plate salads and
Dressing)
Each learner will perform
the task
( Prepare and plate salads
and Dressing)
E. Discussing new concepts &
practicing and concern to new skills
#2
Housekeeping Housekeeping Housekeeping
F. Developing Mastery (Leads to
Formative Assesment 3 (activity
after the lesson)
G. Finding Practical Applications of
concepts and skills in daily living
(application)
Evaluation of Finished product Evaluation of Finished product Evaluation of Finished
product
H. Making Generalizations &
Abstractions about the lessons
I. Evaluating Learning
(assessment/test)
J. Additional activities for application
or remediation
(assignment/homework)
“ The learner who are not performing
will answer the observation sheet”
“ The learner who are not
performing will answer the
observation sheet
“ The learner who are not
performing will answer
the observation sheet
V.REMARKS
VI. Reflection
A.No. of learners who earned 80% in
the evaluation
B. No. of learners who requires
additional acts.for remediation who
scored below 80%
C. Did the remedial lessons work? No.
of learners who caught up with the
3. lessons
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did this work?
F. What difficulties did I encounter
which my principal/supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?
Prepared by: Checked by:
JERLYN C. BALLOLA JENELYN L. ARCENA
TLE Teacher Teacher – In - Charge
