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DLL - Cookery 7&8 (1).doc

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DLL - Cookery 7&8 (1).doc

  1. 1. Day: Day 1 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding of basic concepts and theories in cookery B. Performance Standards The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training regulation C. Learning Competencies/Objectives Write the LC Code for each 1. Explain basic concepts in cookery 2. Discuss the relevance of the course 3.Explore career opportunities in cookery TLE_PECS7/8-00-1 II. CONTENT Basic concepts in cookery-Relevance of the course Career Opportunities III. LEARNING RESOURCES A. References 1. Teacher’s Guide pages 2. Learner’s Material pages LM-Cookery Grade 9 – p.3-5 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=-uKloH79fg8 GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter
  2. 2. B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Review topics about Exploratory in cookery G7 B. Establishing a purpose for the lesson Motivation- Video presentation Video Presentation showing basic concepts and theories, business and career opportunities related to cookery C. Presenting examples/instances of the new lesson ACTIVITY ANALYSIS- Based on the video shown, can you identify the career opportunities related to cookery? D. Discussing new concepts and practicing new skills #1 ACTIVITY- Divide the class into groups. Let them perform the following tasks. Group 1- Discuss basic concepts and underlying theories in agricultural crop production Group 2- Discuss the relevance/ importance of the course Group 3- Identify the career opportunities in agricultural crop production Guide questions: 1. What do you think are the relevance of the course cookery? 2. Can you identify the career opportunities related to cookery? 3. What did you feel after the given activity? Explain the personal qualities of a successful entrepreneur. E. Discussing new concepts and practicing new skills #2 ABSTRACTION- The teacher will provide a power point presentation discussing basic concepts and theories, and career opportunities related to cookery. F. Developing Mastery APPLICATION-
  3. 3. (Leads to Formative Assessment) ●What entrepreneurial activities do you know and capable of doing which are related to cookery? ●Ask the students to give instances that shows cluster of PECs G. Finding practical applications of concepts and skills in daily living Given the opportunity to own a business that relates with cookery are you confident to manage it? Explain your answer H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Teacher made test J. Additional activities for application or remediation Name successful entrepreneurs from your area or locality whose business is related to cookery. V. REMARKS ____Out of _____students reached the mastery level VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________
  4. 4. 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?
  5. 5. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 2-3 Date: I. OBJECTIVES A. Content Standards The learner demonstrates an understanding of one’s Personal Competencies and Skills ( PECs) B. Performance Standards The learner recognizes his/ her PECs and prepare an activity plan that aligns with that of a practitioner/entrepreneur in cookery. C. Learning Competencies/Objectives Write the LC Code for each LO 1. Recognize Personal Competencies and Skills(PECs) needed in cookery 1.1. Identify and assess one’s PECs 1.2 Identify and assess a practitioner’s PECs 1.3 Compare self with a practicing entrepreneur 1.4 Identify areas for improvement, development and growth TLE_PECS7/8-00-1
  6. 6. II. CONTENT Assessment of Personal Competencies and Skills (PECs)vis-à-vis PECs of a practicing entrepreneur/ employee 1.1 Characteristics 1.2 Attributes 1.3 Lifestyles 1.4 Skills 1.5 Traits III. LEARNING RESOURCES A. References 1. Teacher’s Guide pages 2. Learner’s Material pages 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal https://m.youtube.com/watch?v=DzxLJqsZb-w Successful Filipino Entrepreneur- Motivational Movie-YouTube Personal entrepreneurial competencies-SlideShare app. June 6, 2015 B. Other Learning Resources Commercial Cooking Exploratory 7/8 Curriculum Guide page 1 IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Review previous lesson B. Establishing a purpose for the lesson MOTIVATION- Show videos of successful entrepreneurs particularly in cookery. Ask the students about the implication of the video shown. C. Presenting examples/instances of the new ANALYSIS: Base on the video shown, can you identify the PECs needed in cookery?
  7. 7. lesson D. Discussing new concepts and practicing new skills #1 ACTIVITY- Group Activity: Direction: Answer the following questions. Share your answer to the class. Group 1- Explain the importance of assessing one’s PECs before engaging in cooking/entrepreneurial activity? Group 2- What are the desirable personal characteristics, attributes, lifestyles, skills, and traits of a prospective chef/ entrepreneur? Why are these important? Group 3- Why there is a need to assess one’s PECs in terms of characteristics, attributes, lifestyles, skills, and traits before starting a particular business? Group 4- What is the importance of evaluating PECs of a successful entrepreneur? What helpful insights can you draw from this activity? Questions: 1. How was your experience in discovering your strengths and the areas to be develop? 2. Did you gain valuable experience in exchanging insights with your group and classmates? E. Discussing new concepts and practicing new skills #2 ABSTRACTION- The teacher will provide a power point presentation discussing the characteristics, attributes, lifestyles skills and traits of a successful entrepreneur F. Developing Mastery (Leads to Formative Assessment) Why is there a need to compare and align one’s PECs with the PECs of a successful entrepreneur? G. Finding practical applications of concepts and skills in daily living Answer the table below: MY PECS Characteristics Attributes Lifestyles Skills Traits Analyze and reflect on your answer.
  8. 8. Write your conclusion on the space provided: Conclusion:___________________________________________ H. Making generalizations and abstractions about the lesson Let the students summarize the lesson I. Evaluating learning J. Additional activities for application or remediation Interview a successful entrepreneur in your area whose type of business is related with culinary. Focus your interview on PECs and other business-related attributes that helped them become successful. Write and analyze the result of the interview. V. REMARKS ____Out of _____students reached the mastery level VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________ E. Which of my teaching
  9. 9. 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? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 4-5 Date: I. OBJECTIVES A. Content Standards The learner demonstrates an understanding of one’s Personal Competencies and Skills ( PECs) B. Performance Standards The learner recognizes his/ her PECs and prepare an activity plan that aligns with that of a practitioner/entrepreneur in cookery.
  10. 10. C. Learning Competencies/Objectives Write the LC Code for each LO 1. Environment and Market 1.1.discuss swot analysis 1.2 generate a business idea based on the swot analysis TLE_PECS7/8-00-1 II. CONTENT SWOT ANALYSIS III. LEARNING RESOURCES A. References 1. Teacher’s Guide pages 2. Learner’s Material pages 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=NVwQNOIu808 https://www.youtube.com/watch?v=qJyU5RqS_rk B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson PRE-ASSESSMENT B. Establishing a purpose for the lesson MOTIVATION- Show pictures of successful food establishment and chef related to culinary/cookery and also provide a video presentation showing food productions, services, customers, and entrepreneurial activities in the locality. Ask the students about the implication of the pictures and video shown. C. Presenting examples/instances of the new lesson ANALYSIS: Base on the pictures and video shown can you analyze the economic, cultural and social conditions prevailing in an area. D. Discussing new concepts and practicing new skills #1 ACTIVITIES: Group 1-Make a map showing the environment and market of your locality. Emphasize the business establishment
  11. 11. related to cookery. Group 2- Draw the food products produced and sold in your locality. Group 3- Role playing showing the services, entrepreneurial activities and buying habits in your locality. Group 4- List down the target customers within your locality. Group 5- List down the possible competitors in your locality. Questions: 1.1 Can you identify the cookery products, services, customers, and entrepreneurial activities in your locality? 1. 2. Did you gain valuable experience in exchanging insights with your group and classmates? E. Discussing new concepts and practicing new skills #2 ABSTRACTION-. The teacher will provide a power point presentation about the environment and market which emphasize the SWOT ANALYSIS. F. Developing Mastery (Leads to Formative Assessment) My Best Business Idea Direction: Write down the activities on the available spaces provided to create the best business idea. Strength (S) Weaknesses (W) Opportunities (O) Threats ( T)
  12. 12. Conclusion:___________________________________________ G. Finding practical applications of concepts and skills in daily living Interview: Select a successful chef entrepreneur/practitioner. Conduct an interview using the set of questions below. Document the interview and present this to the class. Questions: 1. How did you identify your costumers? 2. What where your considerations in selecting your costumers? 3. Explain how your products or service becomes unique compared to other products? 4. Did you consult somebody before you engage in this business? Cite sample insights that you gain from the consultation. 5. What where your preparations before you started the actual business? 6. What strategy did you consider to have a unique selling proposition to your product or service? H. Making generalizations and abstractions about the lesson Let the students summarize the lesson
  13. 13. I. Evaluating learning Draw your own product brand which you think needed in your locality; Scoring Rubric. CRITERIA POINTS YOUR SCORE Relevance 50 Applicability 20 Presentation 20 Neatness 10 J. Additional activities for application or remediation Interview a successful entrepreneur in your area whose type of business is related with cookery. Focus your interview on PECs and other business-related attributes that helped them become successful. Write and analyze the result of the interview. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes_____ Grade 8_________ No______ D. No. of students who Grade 8______
  14. 14. continue to require 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? GRADE 8 DAILY School Grade Level 8 Teacher Learning Area COOKERY
  15. 15. LESSON LOG Demonstration Dates and Time Quarter Day: 6 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO1. Utilize appropriate kitchen tools, equipment, and paraphernalia 1.1 Identify/Name the types of tools, equipment, and paraphernalia 1.2 Discuss the types of kitchen tools, equipment, and paraphernalia based on the materials they made. 1.3 Enumerate the types of tools, equipment, and paraphernalia TLE_HECK7/8UT-Oa-1 II. CONTENT Types of Kitchen Tools, Equipment, and paraphernalia III. LEARNING RESOURCES A. References LM Commercial Cooking 1.Teacher’s Guide pages 13 2.Learner’s Material pages 7-12 3.Textbook pages 7-12 4.Additional Materials from Learning Resource (LR) portal http://www.slideshare.net/lynettealcaide/material-of-kitchen-tools B. Other Learning Resources Cookery NC II
  16. 16. IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Have a brainstorming on the kitchen tools B. Establishing a purpose for the lesson MOTIVATION-Parade of pictures through power point presentation. (Picture analysis, ask the students about the implication of the pictures presented. C. Presenting examples/instances of the new lesson ANALYSIS- Based on the pictures shown, can you identify the kitchen tools and equipment? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a picture of kitchen tools and equipment, Let them discuss the materials it was made. Guide questions: 1. Can you identify/Name the kitchen tool and equipment? 2. How about the materials they are made of? 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION-Discussion through power point presentation ● Types of Kitchen Tools, Equipment, and Paraphernalia ●Materials of Kitchen Utensils and Equipment F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Value Bag The student will pick up pieces of folded paper and they will answer the term written on it. G. Finding practical applications of concepts and skills in daily living List down the kitchen tools and equipment found at the T.L.E. Laboratory and Identify the materials of the tools and equipment .Follow the format below: Kitchen tools/Equipment Material
  17. 17. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz- Teacher made test J. Additional activities for application or remediation Make a compilation of Kitchen tools and equipment. Compile your output in the group portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require 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?
  18. 18. G. What innovation or localized materials did I use/discover which I wish to share with other teachers? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 7-8 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO1. Utilize appropriate kitchen tools, equipment, and paraphernalia 1.4 Identify the uses of tools, and equipment 1.5 Discuss the uses of kitchen tools, and equipment 1.6 Demonstrate the proper ways of using kitchen tools and equipment TLE_HECK7/8UT-Oa-1 II. CONTENT Uses of Kitchen Tools, Equipment and paraphernalia III. LEARNING RESOURCES A. References LM Commercial Cooking
  19. 19. 1. Teacher’s Guide pages 13 2. Learner’s Material pages 9-12 3.Textbook pages 9-12 4.Additional Materials from Learning Resource (LR) portal http://housewares.about.com/od/kitchenwareaccessories/tp/cookingutensilslist.htm B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on The types of kitchen tools, equipment, and paraphernalia B. Establishing a purpose for the lesson MOTIVATION-Video presentation. (Video analysis, ask the students about the implication of the video presented). C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presentation, can you identify the uses of kitchen tools and equipment? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a picture of kitchen tools and equipment, Let them discuss the uses of each materials to be presented by their chosen leader. Guide questions: 1. Can you identify/Name the kitchen tool and equipment? 2. How about the uses of each kitchen tool and equipment? 3. What did you discover after the given activity? E. Discussing new ABSTRACTION
  20. 20. concepts and practicing new skills #2 Discussion through power point presentation ● Uses of Kitchen tools and equipment Video presentation ● Uses of kitchen Tools and Equipment F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Role playing Each group will prepare a short skit demonstrating the proper use of kitchen tools and equipment. G. Finding practical applications of concepts and skills in daily living Visit the T.L.E. Laboratory and find out the kitchen tools and equipment available, List down your findings in your notebook. Follow the format below: Kitchen tools/Equipment Uses 1. 2. 3. 4. 5. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring Rubric for Demonstration Score/ Rate Demonstrated and identified 15 kitchen utensils 100 Demonstrated and identified 14 kitchen utensils 95
  21. 21. Demonstrated and identified 13 kitchen utensils 90 Demonstrated and identified 12 kitchen utensils 85 Demonstrated and identified 11 and below kitchen utensils 80 J. Additional activities for application or remediation Make a compilation of Kitchen tools and equipment and their uses. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require E. Which of my teaching strategies worked well? Why did these
  22. 22. 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? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 9 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in
  23. 23. cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO2. Maintenance of Kitchen Tools, Equipment, and Paraphernalia 2.1 Identify the types of chemical for cleaning and sanitizing tools and equipment. 2.2 Discuss the uses and methods of applying chemical for cleaning and sanitizing tools and equipment 2.3 Select the appropriate chemical for cleaning and sanitizing tools and equipment. TLE_HECK7/8MT-OB-2 II. CONTENT Types of Chemicals for Cleaning and Sanitizing Equipment and Utensils III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13 2. Learner’s Material pages 17-18 3.Textbook pages 17-18 4.Additional Materials from Learning Resource (LR) portal https://prezi.com/0w6k4atzme6r/methods-of-cleaning-sanitizing-kitchen-tools- and-equipment/ http://www.foodsafetysite.com/resources/pdfs/EnglishServSafe/ENGSection11Cle aning.pdf B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on The uses of kitchen tools and equipment B. Establishing a purpose for the lesson MOTIVATION-Parade of Pictures (Picture analysis, ask the students about the implication of the picture shown).
  24. 24. C. Presenting examples/instances of the new lesson ANALYSIS- Based on the pictures shown, can you identify the pictures? In what particular task do we usually use these chemicals? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a task to discuss within their group the types of chemicals they used a home and let them identify each uses and methods of application to be presented by their chosen leader. Guide questions: 1. Can you identify the types of chemicals that you listed? 2. How about the uses of each kitchen chemicals? 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation Types of chemicals ●Cleaning/cleaner ●Sanitizing/sanitizer F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Role playing Each group will prepare an advertisement on the proper ways of using chemicals for cleaning and sanitizing kitchen tools and equipment. G. Finding practical applications of concepts and skills in daily living On your notebook List down the chemicals for cleaning and sanitizing tools and equipment. Follow the format below: CLEANER USES SANITIZER METHODS 1. 2. 3.
  25. 25. 4. 5. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz J. Additional activities for application or remediation Make a compilation of Kitchen tools and equipment and their uses. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require 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
  26. 26. solve? G. What innovation or localized materials did I use/discover which I wish to share with other teachers? GRADE 8 DAILY School Grade Level 8 Teacher Learning Area COOKERY
  27. 27. LESSON LOG Demonstration Dates and Time Quarter Day: 10 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO2. Maintenance of Kitchen Tools, Equipment, and Paraphernalia 2.1 Know the advantages and disadvantages of different chemical sanitizers 2.2 Understand the advantages and disadvantages of different chemical sanitizers 2.3 Cite the importance of knowing the advantages and disadvantages of Different chemical sanitizers TLE_HECK7/8MT-OB-2 II. CONTENT Advantages and Disadvantages of Different Chemical Sanitizers III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13 2. Learner’s Material pages 19-20 3.Textbook pages 19-20 4.Additional Materials from Learning Resource (LR) http://www.answers.com/Q/What_are_the_advantages_and_disadvantages_of_differen t_chemical_sanitizers?#slide=10
  28. 28. portal http://spas.forumotion.com/t10-advantages-disadvantages-of-sanitizers B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on The types of chemicals for cleaning and sanitizing kitchen tools and equipment B. Establishing a purpose for the lesson MOTIVATION-Picture puzzle (Picture analysis, Let the students assemble the picture puzzle.) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the picture puzzle that you form, can you identify each chemicals? In what particular task do we usually use these chemicals? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a task to discuss within their group the advantages and disadvantages of chemicals they used a home to be presented by their chosen leader. Guide questions: 1. Can you tell the effects of using chemicals as cleaning and sanitizing agent? 2. How about the advantages and disadvantages of using these chemicals? 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation chemical ● Advantages ● Disadvantages F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Do self- Check 2.1 The students will complete the table on page 20 of the LM-Commercial Cooking. Chemical Advantage Disadvantage
  29. 29. Chlorine 1. 2. 1. 2. Iodine 1. 2. 1. 2. Quaternary Ammonium Compounds 1. 2. 1. 2. G. Finding practical applications of concepts and skills in daily living At home list down the available chemicals and its corresponding advantages and disadvantages. Write your answer in your Notebook. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz-Teacher made test J. Additional activities for application or remediation Make a compilation of Chemicals with advantages and disadvantages. Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the Grade 8_________
  30. 30. lesson D. No. of students who continue to require 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?
  31. 31. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 11- 12 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO2. Maintenance Appropriate Kitchen Tools, Equipment, and Paraphernalia 2.1 Identify the steps involve in cleaning and sanitizing kitchen tools and equipment 2.2 Discuss the steps involve in cleaning and sanitizing kitchen tools and equipment 2.3 Follow the steps involve in cleaning and sanitizing kitchen tools and equipment. 2.4 Apply the basic maintenance of tools and equipment according to Manufacturer’s instructions. TLE_HECK7/8MT-OB-2 II. CONTENT Steps in Cleaning and Sanitizing Utensils
  32. 32. III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13 2. Learner’s Material pages 19-20 3.Textbook pages 19-20 4.Additional Materials from Learning Resource (LR) portal https://prezi.com/0w6k4atzme6r/methods-of-cleaning-sanitizing-kitchen-tools-and- equipment/ https://www.youtube.com/watch?v=RAFMIXPq9BE B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on The advantages and disadvantages of chemicals for cleaning and sanitizing kitchen tools and equipment B. Establishing a purpose for the lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video presented towards the lesson) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presentation, What can you say about the video? -What are the things to be done to clean and sanitize kitchen tools and equipment? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a task to discuss within their group the steps to follow in cleaning and sanitizing kitchen tools and equipment at home, to be presented by their chosen leader. Guide questions: 1. Why do you think food safety is vital to us? 2. What are the things to keep in mind to make us safe and prevent contamination in preparing foods?
  33. 33. 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation/Video presentation ● Steps in Cleaning and sanitizing kitchen tools and equipment according to standard operating procedures. -Washing -Sanitizing; and - Drying F. Developing Mastery (Leads to Formative Assessment) APPLICATION The group will re demonstrate the safe and Correct Ways of cleaning kitchen tools and equipment according to standard operating procedures. Group 1 & 2- Washing Group 3 & 4- Sanitizing Group 5- Drying G. Finding practical applications of concepts and skills in daily living .List down the practices at home in cleaning and sanitizing kitchen tools and equipment and find out if it corresponds to the steps that you learned. Record your answer on your quiz notebook H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring Rubrics for Cleaning and Sanitizing Kitchen Tools and Equipment 4 Follows correct procedure in cleaning & Sanitizing Kitchen Tools and equipment & perform the skill very satisfactorily w/out supervision & with initiative.
  34. 34. 3 Follows correctly procedure in cleaning & Sanitizing Kitchen Tools and equipment & perform the skill satisfactorily w/out assistance or supervision 2 Follows correct procedure in cleaning & Sanitizing Kitchen Tools and equipment with minor errors & performs the skill satisfactorily with some assistance and/or supervision 1 Was not able to Follow procedure in cleaning & Sanitizing Kitchen Tools and equipment & perform the skill unsatisfactorily J. Additional activities for application or remediation Make your own list of procedures in cleaning and sanitizing kitchen tools and equipment according to standard procedures V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require E. Which of my teaching
  35. 35. 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? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 13-14 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures
  36. 36. C. Learning Competencies/Objectives Write the LC Code for each LO2. Maintenance Appropriate Kitchen Tools, Equipment, and Paraphernalia 2.1 Identify the steps involve in cleaning kitchen premises 2.2 Discuss the steps involve in cleaning kitchen premises 2.3 Follow the steps involve in cleaning kitchen premises 2.4 Apply the appropriate ways of cleaning kitchen premises TLE_HECK7/8MT-OB-2 II. CONTENT Cleaning Kitchen Premises III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13 2. Learner’s Material pages 21-23 3.Textbook pages 21-23 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=-nvPtUJnaTU https://www.youtube.com/watch?v=BHjzjReJFjE B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the steps of cleaning and sanitizing kitceh tools and equipment B. Establishing a purpose for the lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video presented towards the lesson) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presentation, What can you say about the video? -What are the things to be done in cleaning kitchen premises? D. Discussing new concepts and ACTIVITY –The group will discuss the ways to follow in cleaning kitchen premises
  37. 37. practicing new skills #1 which are familiar to them especially practices in cleaning the kitchen at home. Guide questions: 1. How do you clean your kitchen at home?? 2. Why do we need to follow certain procedures in doing the task? 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation/Video presentation ● Steps in Cleaning kitchen premises according to standard procedures a. Floor area b. Storage area F. Developing Mastery (Leads to Formative Assessment) APPLICATION The group will demonstrate the safe and Correct Ways of cleaning kitchen premises according to standard operating procedures. G. Finding practical applications of concepts and skills in daily living List down the practices at home in cleaning kitchen premises and find out if it corresponds to the steps that you learned. Record your answer on your quiz notebook H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring Rubrics for Cleaning and Sanitizing Kitchen Tools and Equipment 4 Follows correct procedure in cleaning Kitchen premises & perform the skill very satisfactorily w/out supervision & with initiative. 3 Follows correctly procedure in cleaning kitchen premises & perform the skill satisfactorily w/out assistance or supervision 2 Follows correct procedure in cleaning kitchen premises with minor errors & performs the skill satisfactorily with some assistance and/or supervision
  38. 38. 1 Was not able to Follow procedure in cleaning kitchen premises & perform the skill unsatisfactorily. J. Additional activities for application or remediation Make your own list of procedures in cleaning kitchen premises according to standard procedures V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require E. Which of my teaching strategies worked well? Why did these work?
  39. 39. 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? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Quarter
  40. 40. Dates and Time Day: 15-16 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO 3. Store and stack kitchen tools and equipment 3.1 Identify the steps in cleaning and storing tools and equipment 3.2 Discuss the steps in cleaning and storing tools and equipment 3.3 Demonstrate the steps in cleaning and storing cooking tools and equipment TLE_HECK7/8MT-0c-3 II. CONTENT How to Clean and Store Cooking Tools and Equipment III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13 2. Learner’s Material pages 25-26 3.Textbook pages 25-26 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=2V8n49HO1yA https://www.youtube.com/watch?v=sq1sAbghCp https://www.youtube.com/watch?v=laZfmlc9-OE B. Other Learning Resources Cookery NC II IV. PROCEDURES
  41. 41. A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the steps of cleaning kitchen premises B. Establishing a purpose for the lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video presented towards the lesson) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presented, What have you observed from The video? -What are the importance of being clean especially in the Kitchen ? -How about keeping the kitchen organized? D. Discussing new concepts and practicing new skills #1 The learners demonstrate an understanding in the use and maintenance of equipment in cookery E. Discussing new concepts and practicing new skills #2 The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Role play The group will prepare a short skit demonstrating the proper ways of cleaning and storing cooking tools and equipment. G. Finding practical applications of concepts and skills in daily living Visit the school canteen and observe the canteen personnel on how to clean and store cooking tools and equipment, Write your findings in your notebook and report in the class, H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring Rubrics for Role playing Criteria SCORE 20 15 10 5 Relevance to the theme Delivery Memorization of Dialogue
  42. 42. Group Cooperation 16-20 Excellent Output 11-15 Very Good 6-10 Fair Output 5-and below Poor Out put J. Additional activities for application or remediation V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require E. Which of my teaching strategies worked
  43. 43. 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?
  44. 44. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 17 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO 3. Store and stack kitchen tools and equipment 3.1 Identify the 10 steps in organizing kitchen cabinets 3.2 Discuss/Follow the 10 steps in organizing kitchen cabinets 3.3 Demonstrate the 10 steps in organizing kitchen cabinets TLE_HECK7/8MT-0c-3 II. CONTENT 10 Steps for Organizing Kitchen Cabinets III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13
  45. 45. 2. Learner’s Material pages 26-27 3.Textbook pages 26-27 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=ghFqMIj7iEM https://www.youtube.com/watch?v=QEKXJDexmEs B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on how to clean and store cooking tools and equipment B. Establishing a purpose for the lesson MOTIVATION-Video presentation (Video analysis, Ask the students about the implication of the video presented towards the lesson) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presented, Can you tell what the video is all about? -Why it is important to follow certain procedures in doing the task? D. Discussing new concepts and practicing new skills #1 ACTIVITY –Given a scenario at home, Tell the students to list down some procedures to follow in organizing kitchen cabinets, to be presented by their chosen leader in front of the class. Guide questions: 1. How do you organize your kitchen cabinets at home? 2. Why do we need to follow certain procedures in organizing our kitchen Cabinets? 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation/Video presentation ● 10 steps in organizing kitchen cabinets F. Developing Mastery APPLICATION-Role play
  46. 46. (Leads to Formative Assessment) The group will prepare a short skit demonstrating the 10 steps to follow in organizing kitchen cabinets. G. Finding practical applications of concepts and skills in daily living At home, how do you organize your kitchen cabinets? Write your answer in your notebook. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring Rubrics for Role playing Criteria SCORE 20 15 10 5 Relevance to the theme Delivery Memorization of Dialogue Group Cooperation/Participation 16-20 Excellent Output 11-15 Very Good 6-10 Fair Output 5-and below Poor Out put J. Additional activities for application or remediation V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level
  47. 47. B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require 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?
  48. 48. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 18-19 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the use and maintenance of equipment in cookery B. Performance Standards The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures C. Learning Competencies/Objectives Write the LC Code for each LO 3. Store and stack kitchen tools and equipment 3.1 Determine the proper storage and stacking of kitchen tools and equipment 3.2 Discuss/Explain the proper storage and stacking of kitchen tools and
  49. 49. equipment 3.3 Cite the importance of proper storage and stacking of kitchen tools and equipment TLE_HECK7/8MT-0c-3 II. CONTENT Proper Storage and stacking of kitchen tools and Equipment III. LEARNING RESOURCES A. References LM Commercial Cooking 1. Teacher’s Guide pages 13 2. Learner’s Material pages 27-29 3.Textbook pages 27-29 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=2V8n49HO1yA B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the 10 steps in organizing kitchen cabinets B. Establishing a purpose for the lesson MOTIVATION-Parade of pictures (Picture analysis-showing picture of proper storage and stacking of kitchen tools and equipment, Ask the students about the implication of the picture shown.) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the pictures shown, Can you tell what the picture is all about? -What have you observed from the picture? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a pictures of an organized kitchen cabinets, Let them discuss the proper storage and stacking of kitchen tools and equipment by just observing the picture given to them to be presented by their chosen leader in front of the class through the guide questions:.
  50. 50. 1. How can we attain an organize kitchen cabinets? 2. Is it important to organize the kitchen cabinets? Why 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation/Video presentation ● Proper storage and stacking of kitchen tools and equipment ● Importance of proper storage and stacking of kitchen tools and equipment F. Developing Mastery (Leads to Formative Assessment) APPLICATION-The group will visit the school canteen. They will observe how canteen staff store and stack kitchen tools and equipment. Each group will take note their observation and make comments/suggestion on how to improve their storing and stacking procedures. G. Finding practical applications of concepts and skills in daily living Individual Performance Value bag-The students will pick up pieces of folded paper and they will explain the statement about proper storage and stacking of kitchen tools and equipment. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring Rubrics for Observation on Proper Storage & Stacking of Tools Accuracy (100%) Scoring Criteria Demonstrated & perform 5 proper ways of storing & stacking tools & equipment Demonstrated & perform 4 proper ways of storing & stacking tools & equipment Demonstrated & perform 3 proper ways of storing & stacking tools & equipment
  51. 51. Demonstrated & perform 2 proper ways of storing & stacking tools & equipment Demonstrated & perform 1 proper ways of storing & stacking tools & equipment Failed to demonstrate & perform any storing & stacking procedures of tools & equipment C. Additional activities for application or remediation Make a compilation of pictures showing proper storage and stacking of tools and equipment. Compile your output in the group Portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require E. Which of my teaching strategies worked
  52. 52. 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? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 20 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Identify the types of measuring tools
  53. 53. Write the LC Code for each 3.2 Discuss the uses of measuring tools 3.3 Describe the functions of measuring tools TLE_HECK7/8PM-0d-4 II. CONTENT Types of Measuring Tools and Their Uses III. LEARNING RESOURCES A. References LM Commercial Cooking-OHSP 1. Teacher’s Guide pages 14 2. Learner’s Material pages 5-6 3.Textbook pages 5-6 4.Additional Materials from Learning Resource (LR) portal http://www.realfoodkosher.com/top-7-measuring-tools-every-kitchen-needs/ http://sugarfreecooking.about.com/od/KitchenEssentials/tp/Understanding-Measuring- Tools.htm B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the proper storage and stacking of kitchen tools and equipment B. Establishing a purpose for the lesson MOTIVATION-Parade of pictures (Picture analysis-showing picture of measuring tools use in cooking or baking, Ask the students about the implication of the picture shown.) C. Presenting examples/instances of the new lesson ANALYSIS- Based on the pictures shown, What can you say about the picture? -In What particular activity do we usually use the measuring tools? -Can you give an example of ingredients that uses measuring tool? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given a picture of measuring tools, Let them discuss the uses or function of measuring tools base from their ideas. Ask the students to follow the guide questions in doing the activity.
  54. 54. Guide Questions: 1. Can you name or identify the picture of measuring tool? 2. What is the function of measuring tool assigned in your group? 3. What did you feel after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion through power point presentation ● Types of Measuring Tools ● Function or uses of measuring tools F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Charade The group will choose a leader to act the uses of measuring tools and the rest of the group members will give the correct answer. The group who can answer in a short period of time will be declared as winner. G. Finding practical applications of concepts and skills in daily living Individual Performance Value bag-The students will pick up pieces of folded paper and they will describe the function of measuring tool.. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short quiz- Teacher made test J. Additional activities for application or remediation Make a compilation of measuring tools and their uses. Compile your output in the group Portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional Grade 8_________
  55. 55. activities for remediation C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require 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?
  56. 56. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 21-22 Date: I. OBJECTIVES
  57. 57. A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Identify the measuring techniques of ingredients 1.2 Explain the measuring techniques of ingredients 1.3 Follow the measuring techniques of ingredients TLE_HECK7/8PM-0d-4 II. CONTENT Measuring techniques of Ingredients Dry and Liquid Ingredients III. LEARNING RESOURCES A. References LM Commercial Cooking-OHSP 1. Teacher’s Guide pages 14 2. Learner’s Material pages 9-11 3.Textbook pages 9-11 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=qzr82EuiJu0 https://www.youtube.com/watch?v=hzhk_E8YnWA&list=PLMEHJLa6NWFlzAczV88y0vDJJkwq7 YvsY B. Other Learning Resources Cookery NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the types of measuring tools and their uses B. Establishing a purpose for the lesson MOTIVATION- Video presentation on measuring techniques of Ingredients. Ask the students about the implication of the Video towards the lesson C. Presenting examples/instances of the new ANALYSIS- Based on the video presented, What the video is all about? -What have you observed from the video?
  58. 58. lesson -What are the techniques use in measuring the ingredients? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given an actual ingredients and measuring tool, Let them measure the ingredients using the techniques which are familiar to them. Ask the students to follow the guide questions in doing the activity. Guide Questions: 1. Can you identify the techniques you use in measuring the ingredients? 2. Why measuring techniques is vital in cooking? 3. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on measuring techniques of ingredients through power point presentation ● Dry Ingredients ● Liquid Ingredients F. Developing Mastery (Leads to Formative Assessment) APPLICATION- Demonstration: The group will demonstrate the measuring techniques of ingredients following the enterprise standards. G. Finding practical applications of concepts and skills in daily living Given a recipe of puto, siopao, kutchinta, and maja blanca. Identify and list down the ingredients used. Follow the format below: Recipe Dry Liquid Puto siopao kutchinta Maja blanca H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning SCORING Rubric for Measuring Techniques of Ingredients 4 Follows correct procedure in measuring ingredients & perform the skill very
  59. 59. satisfactorily w/out supervision & with initiative. 3 Follows correctly procedure in measuring ingredients & perform the skill satisfactorily w/out assistance or supervision 2 Follows correct procedure in measuring ingredients with minor errors & performs the skill satisfactorily with some assistance and/or supervision 1 Was not able to Follow procedure in measuring ingredients & perform the skill unsatisfactorily J. Additional activities for application or remediation Make a compilation of dry and liquid ingredients with corresponding measurements. Compile your output in the group Portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_________ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Grade 8_________ D. No. of students who continue to require E. Which of my teaching strategies worked
  60. 60. 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?
  61. 61. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 23-24 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Identify the steps involve in measuring ingredients correctly 1.2 Discuss/ follow the steps involve in measuring ingredients correctly 1.3 Demonstrate the correct way of measuring ingredients according to recipe requirement TLE_HECK7/8PM-0d-4 II. CONTENT Measuring Ingredients Correctly III. LEARNING RESOURCES A. References LM Commercial Cooking-OHSP 1. Teacher’s Guide pages 14 2. Learner’s Material pages 12-14 3.Textbook pages 12-14 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=0v-ulU_mi7o B. Other Learning Resources Cookery NC II IV. PROCEDURES
  62. 62. A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the types of measuring techniques of ingredients B. Establishing a purpose for the lesson MOTIVATION- Video presentation on measuring techniques of Ingredients. Ask the students about the implication of the Video towards the lesson C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presented, What does the video all about? -What have you observed from the video? -What are the measuring tool used? -Is there any techniques used in measuring? D. Discussing new concepts and practicing new skills #1 ACTIVITY –The group will be given an actual ingredients and measuring tool, Let them measure the ingredients using the techniques which are familiar to them. Ask the students to follow the guide questions in doing the activity. Guide Questions: 1. Can you identify the techniques you use in measuring the ingredients? 2. Why measuring techniques is vital in cooking? 3. What are the steps involved in measuring dry and liquid ingredients? 4. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion: Measuring techniques of ingredients through power point presentation ● Dry Ingredients ● Liquid Ingredients Demonstration: The teacher will demonstrate the steps in measuring ingredients accurately based on the recipe requirement. F. Developing Mastery (Leads to Formative Assessment) APPLICATION- Re-Demonstration: The group will be re demonstrate the steps in measuring ingredients according to recipe requirement.
  63. 63. G. Finding practical applications of concepts and skills in daily living Individual Performance Pick and Tell-The student will pick up pieces of paper on the bowl and let them explain the he statement written on it. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning SCORING Rubric for Measuring Ingredients Accurately 4 Follows correct procedure in measuring ingredients accurately & perform the skill very satisfactorily w/out supervision & with initiative. 3 Follows correctly procedure in measuring ingredients accurately & perform the skill satisfactorily w/out assistance or supervision 2 Follows correct procedure in measuring ingredients accurately with minor errors & performs the skill satisfactorily with some assistance and/or supervision 1 Was not able to Follow procedure in measuring ingredients accurately & perform the skill unsatisfactorily J. Additional activities for application or remediation Make a compilation of dry and liquid ingredients with corresponding measurements. Compile your output in the group Portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial Yes______
  64. 64. lessons work? No. of learners who have caught up with the lesson Grade 8__________ No______ D. No. of students who continue to require Grade __________ 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?
  65. 65. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 25 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Know the different Measurement abbreviations 3.2 Understand the different measurement abbreviations 3.3 Give the measurement abbreviations and its importance. TLE_HECK7/8PM-0d-4 II. CONTENT Measurement Abbreviations III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 17-19
  66. 66. 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=SzHTy00Lie0 https://www.youtube.com/watch?v=93-o5o4itYo B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on how to measure ingredients correctly B. Establishing a purpose for the lesson MOTIVATION- Video presentation on measurement abbreviations Ask the students about the implication of the Video towards the lesson C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presentation, What are the things that you observe from the video? -Why do we need to abbreviate measurement in cooking? - What are the forms used in abbreviations? D. Discussing new concepts and practicing new skills #1 ACTIVITY –Each group will be given cooking term, Let them abbreviate the term given. Ask the students to follow the guide questions in doing the activity. Guide Questions: 1. How can we read the cooking measurement in an easiest way? 2. What are the importance of measurement abbreviations? 3. What did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion: Measurements and Abbreviations through power point presentation ● Dry Ingredient Abbreviations ● Liquid Ingredient Abbreviations ● Oven Temperature Abbreviations
  67. 67. F. Developing Mastery (Leads to Formative Assessment) Pick and Tell-The student will pick up pieces of paper on the bowl and let them give the correct abbreviation written on it G. Finding practical applications of concepts and skills in daily living On your notebook, List down the cooking term and measurement with their corresponding abbreviations. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz-Teacher Made Test J. Additional activities for application or remediation V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________
  68. 68. 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?
  69. 69. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 26 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Identify the different measurement and their equivalents 1.2 Determine the measurement and their equivalents 1.3 Familiarize oneself in the measurements and their equivalents 1.4 Give the measurements and their equivalents
  70. 70. TLE_HECK7/8PM-0d-4 II. CONTENT Equivalent Measurement III. LEARNING RESOURCES A. References Commercial Cooking (OHSP) 1. Teacher’s Guide pages 14 2. Learner’s Material pages 20-22 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=wszRf0A3btk https://www.youtube.com/watch?v=IBf2Qngrhas B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on measurement abbreviations B. Establishing a purpose for the lesson MOTIVATION- Video presentation on equivalent measurement Ask the students about the implication of the Video. C. Presenting examples/instances of the new lesson ANALYSIS- Based on the video presentation, Let the student share their ideas or understanding on the video D. Discussing new concepts and practicing new skills #1 ACTIVITY –Given the sample recipe, Let group write the equivalent of the ingredients. Let them follow the guide questions in doing the activity. Guide Questions: 1. Can you give the equivalent of the ingredients written on the recipe?? 2. Why do we need to be familiar with the equivalent measurements?
  71. 71. 3. Is the equivalent measurements beneficial to you? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on the equivalent measurements through power point presentation F. Developing Mastery (Leads to Formative Assessment) APPLICATION Ask the students to complete the table below by using the information found in class textbooks or modules 4 Tablespoons ____(1)_____ 2 ounces 1 cup 16 T 8 ounces ___(3)____1 lb. 16 ounces 1 pint 1T 3 tsp _(4)___1/2 ounce ½ cup __(5)__T 4 ounces G. Finding practical applications of concepts and skills in daily living H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning On your quiz notebook, Give the equivalent of the following measurements 1. 3tsp=_______T 2. 1pt.=_______C 3. 2 c=_______lb. butter 4. 1c=________T 5. 2 ½ SUGAR=______lb. J. Additional activities for application or remediation List down some recipes and give the measurement equivalents, Record your answer on your notebook. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who Grade 8_____out of ______students reached the mastery level
  72. 72. earned 80% on the formative assessment B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________ 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?
  73. 73. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 27 Date:
  74. 74. I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Identify the units of measurements 1.2 Convert the system of measurements according to recipe requirements. TLE_HECK7/8PM-0d-4 II. CONTENT Conversion of Weights and Measure III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 33-34 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal http://www.peteducation.com/category.cfm?c=0+1305&& https://www.youtube.com/watch?v=_0Q3OBPzCJo https://www.youtube.com/watch?v=asbjOiF_Ybw B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on Equivalent measurements B. Establishing a purpose for the lesson MOTIVATION- Showing a conversion chart on the units of measurement C. Presenting examples/instances of the new lesson ANALYSIS- Sharing Let the students share their ideas on the chart presented to them. D. Discussing new concepts and ACTIVITY –Given the actual ingredients (dry and liquid) and measuring tools, Let the
  75. 75. practicing new skills #1 group convert the ingredients into a specific unit of measurements. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. What are the unit of measurements you use in converting the ingredients? 3. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on the conversion of weights and measures through power point presentation ●Table of weights and measures (how to measure liquids) ●How to measure dry ingredients (quick conversions) ●Using cup and spoons ●Oven temperatures F. Developing Mastery (Leads to Formative Assessment) APPLICATION Let the group convert the actual ingredients by using the unit of measurements through actual demonstration Group 1-liquid Group 2-dry ingredients Group 3- using cup and spoons Group 4 & 5- Oven temperature G. Finding practical applications of concepts and skills in daily living Given the recipe of oatmeal cookies, Let the students Convert the ingredients into unit of measurements. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring rubric for conversion of weights and measures
  76. 76. 4 Follows correct conversion of weights and measure & perform the skill very satisfactorily w/out supervision & with initiative. 3 Follows correct conversion of weights and measures & perform the skill satisfactorily w/out assistance or supervision 2 Follows correct conversion of weights and measures with minor errors & performs the skill satisfactorily with some assistance and/or supervision 1 Was not able to Follow correct conversion of weights and measures & perform the skill unsatisfactorily J. Additional activities for application or remediation Compile different recipes and convert the ingredients into units of measurement. Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have Yes______ Grade 8__________ No______
  77. 77. caught up with the lesson D. No. of students who continue to require Grade __________ 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? GRADE 8 DAILY School Grade Level 8 Teacher Learning Area COOKERY
  78. 78. LESSON LOG Demonstration Dates and Time Quarter Day: 28-29 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 1. Carry out Measurements and Calculations in a Required Task 1.1. Identify/Determine the correct ingredients for substitution 1.2. Follow correct procedures in substitution of ingredients 1.3 Perform substitution of ingredients according to recipe requirements. TLE_HECK7/8PM-0d-4 II. CONTENT Substitution of Ingredients III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 38-41 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal https://www.youtube.com/watch?v=kNMSHNgrc10 https://www.youtube.com/watch?v=EnoSa-XHfPc B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or Recall the lesson on conversion of weights and measures
  79. 79. presenting the new lesson B. Establishing a purpose for the lesson MOTIVATION- Video presentation on the substitution of ingredients Let the students analyze what the video is all about. C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the video presentation and its implication towards the lesson. D. Discussing new concepts and practicing new skills #1 ACTIVITY –Situational The group will be given a situation inside the kitchen laboratory. Given a scenario wherein the ingredients is not available to prepare and cook a particular dish or recipe. Let the group plan a substitution of ingredients available to comply the needed ingredients in cooking. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. What are the things to keep in mind when the unavailability of ingredients occurs? 3.Why does substitution of ingredients is vital in cooking? 4. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on: - the substitution of ingredients through power point presentation - Video presentation F. Developing Mastery (Leads to Formative Assessment) APPLICATION Demonstration-The group will be given an actual ingredients and copy of the recipe or dish. They will perform a process of substitution according to the recipe requirements. G. Finding practical applications of concepts and Prepare the following substitution of ingredients: Butter=_________?
  80. 80. skills in daily living Egg=___________? Sifted flour’=_______? Honey=________? Molasses=______? H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Scoring rubric for substitution of ingredients 4 Follows correct procedures in substitution of ingredients & perform the skill very satisfactorily w/out supervision & with initiative. 3 Follows correctly the procedures in substitution of ingredients & perform the skill satisfactorily w/out assistance or supervision 2 Follows correctly the procedures in substitution of ingredients with minor errors & performs the skill satisfactorily with some assistance and/or supervision 1 Was not able to Follow correct procedures in substitution of ingredients & perform the skill unsatisfactorily J. Additional activities for application or remediation Collect at least 5 recipes and substitute the ingredients .Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______
  81. 81. C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________ 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?
  82. 82. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 30 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 2. Calculate cost of Production 2.1 Define Expenses 2.2. Compute the expenses according to cost of production. TLE_HECK7/8PM-0e-5 II. CONTENT Costing the Finished Products/Recipes Expenses III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 45-46 3.Textbook pages 4.Additional Materials from Learning Resource (LR) http://www.thefreedictionary.com/expense https://www.youtube.com/watch?v=QpYX4GfSiHA
  83. 83. portal https://www.youtube.com/watch?v=UIe_a-yLtAM B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the substitution of ingredients B. Establishing a purpose for the lesson MOTIVATION- Show sample of the computation for the expenses through power point presentation C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the sample computation of the expenses D. Discussing new concepts and practicing new skills #1 ACTIVITY The group will be given a sample recipe. Let the group compute the expenses of the ingredients indicated in the recipe provided. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. Why it is necessary to compute the expenses of the dish or recipe? 3. What mathematical operation did you use in the computation of expenses? 4. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on: - Definition of expenses - The food cost/expenses through power point presentation - Video presentation on the computation of the expenses F. Developing Mastery (Leads to Formative Assessment) APPLICATION- Group work Let the group compute for the expenses of the following dish or recipe:
  84. 84. Group 1- Cookies Group 2- Cupcake Group 3-Chiffon cake Group 4-Pandesal Group 5-Ensaymada G. Finding practical applications of concepts and skills in daily living Individual Performance-Board work Let the students compute the expenses given on the board. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz-Teacher made test J. Additional activities for application or remediation Collect at least 5 recipes and Compute the expenses of the ingredients. Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade8_____ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes____ No____ Grade8___________
  85. 85. D. No. of students who continue to require Grade8________ 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?
  86. 86. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 31 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 2. Calculate cost of Production 2.1 Define mark-up 2.2 Analyze/follow the formula of peso mark up 2.2. Compute peso mark-up according to cost of production TLE_HECK7/8PM-0e-5
  87. 87. II. CONTENT Costing the Finished Products/Recipes Mark-up III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 45-46 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal http://www.merriam-webster.com/dictionary/markup http://www.dictionary.com/browse/markup https://www.youtube.com/watch?v=jkQMN-7uDuI B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the computation of food cost/expenses B. Establishing a purpose for the lesson MOTIVATION- Show sample of the computation for the peso mark-up through power point presentation C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the sample computation of mark-up D. Discussing new concepts and practicing new skills #1 ACTIVITY The group will be given a sample expenses of food cost. Let the group compute the mark- up base on their knowledge on food costing. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. Why it is necessary to compute the mark-up of any food cost? 3. What mathematical operation did you use in the computation of mark-up?
  88. 88. 4. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on: - Definition of mark-up - The peso mark-up formula through power point presentation - Video presentation on the computation of mark-up F. Developing Mastery (Leads to Formative Assessment) APPLICATION- Group work Let the group compute for the peso mark-up of the following dish or recipe base on the formula of mark-up: Group 1-Adobo Group 2- Menudo Group 3-Afritada Group 4-Tinolang Manok Group 5-Mechado G. Finding practical applications of concepts and skills in daily living Individual Performance-Board work Let the students compute the peso mark-up given on the board. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz-Teacher made test J. Additional activities for application or remediation Collect at least 5 recipes and Compute the peso mark-up of the product. Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the Grade 8_____out of ______students reached the mastery level
  89. 89. formative assessment B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________ 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?
  90. 90. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 32 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in
  91. 91. cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 2. Calculate cost of Production 2.1 Define selling price 2.2 Analyze/follow the formula of the selling price 2.2. Compute the selling price according to cost of production TLE_HECK7/8PM-0e-5 II. CONTENT Costing the Finished Products/Recipes Selling Price III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 45-46 3.Textbook pages 4. Additional Materials from Learning Resource (LR) portal http://www.thefreedictionary.com/selling+price https://www.youtube.com/watch?v=UZtP7gY_IHA https://www.youtube.com/watch?v=S_cIRSM5bQE B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the computation of peso mark-up B. Establishing a purpose for the lesson MOTIVATION- Show sample of the computation for the selling through power point presentation C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the sample computation of the selling price
  92. 92. D. Discussing new concepts and practicing new skills #1 ACTIVITY The group will be given a scenario of food production (production of cookies). Let the group compute the selling price of the product base on their knowledge on food costing. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. Can you give the formula of the selling price 3. Why it is necessary to compute the selling price of any food products? 4. What mathematical operation did you use in the computation of the selling price? 5. What skill did you discover after the given activity? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on: - Definition of the selling price - The selling price formula through power point presentation - Video presentation on the computation of the selling price F. Developing Mastery (Leads to Formative Assessment) APPLICATION- Group work Let the group compute for the selling price of the following food products base on the formula of the selling price and the corresponding yields: Group 1-Puto Group 2-Siopao Group 3-bibingka Group 4-Maja blanca Group 5-Palitaw G. Finding practical applications of concepts and skills in daily living Individual Performance-Board work Let the students compute the selling price of the food products provided on the board. H. Making generalizations and Recapitulation of the lesson
  93. 93. abstractions about the lesson I. Evaluating learning Short Quiz-Teacher made test J. Additional activities for application or remediation Collect at least 5 recipes with corresponding yields and Compute the selling price of the product. Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________ E. Which of my teaching strategies worked well? Why did these work? F. What difficulties did I encounter which my principal or supervisor
  94. 94. can help me solve? G. What innovation or localized materials did I use/discover which I wish to share with other teachers? GRADE 8 DAILY School Grade Level 8 Teacher Learning Area COOKERY
  95. 95. LESSON LOG Demonstration Dates and Time Quarter Day: 33 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in performing mensuration and calculation in cookery B. Performance Standards The learners independently measure and calculate ingredients in cookery C. Learning Competencies/Objectives Write the LC Code for each LO 2. Calculate cost of Production 2.1 Define profit 2.2 Value the importance of gaining profit in the production of food 2.3 Cite the benefits/advantages of gaining profit in food production or business 2.4 Calculate the profit of food production TLE_HECK7/8PM-0e-5 II. CONTENT Costing the Finished Products/Recipes Profit III. LEARNING RESOURCES A. References Commercial Cooking 1. Teacher’s Guide pages 14 2. Learner’s Material pages 45-46 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal http://dictionary.cambridge.org/dictionary/english/profit http://www.thefreedictionary.com/profit https://www.youtube.com/watch?v=IQuYnADhuwo https://www.youtube.com/watch?v=vyrNADdSG60
  96. 96. B. Other Learning Resources NC II IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the lesson on the computation of the selling price Have a brainstorming on the definition of profit B. Establishing a purpose for the lesson MOTIVATION- Show sample of computation in gaining profit through power point presentation C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the sample presented. D. Discussing new concepts and practicing new skills #1 ACTIVITY Given a scenario of someone who engage in small business. Let the group discuss the advantages of having a business. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. Can you give the reason why people engage in business? 3. Why it is necessary to understand the nature of business? 4. What is the main objective of an entrepreneur? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on: - Definition of profit - The importance/advantages of profit in food production - Video presentation on the computation of profit F. Developing Mastery (Leads to Formative Assessment) APPLICATION- Group work Given the following recipe, Let the group estimate each ingredients and Compute for the
  97. 97. profit following the given formula. Let them explain their output in the class. Formula: Percentage profit= Selling Price-Cost Price X Cost Price Cost Price Name of Recipe Yields Profit Group 1-Puto 10 ? Group 2-Siopao 15 ? Group 3-bibingka 20 ? Group 4-Maja blanca 25 ? Group 5-Palitaw 30 ? G. Finding practical applications of concepts and skills in daily living Individual Performance-Board work Let the students compute the profit of the given recipe provided on the board. H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Short Quiz-Teacher made test J. Additional activities for application or remediation Collect at least 5 recipes with corresponding yields and Compute the selling price of the product. Compile your output in your portfolio. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial Yes______
  98. 98. lessons work? No. of learners who have caught up with the lesson Grade 8__________ No______ D. No. of students who continue to require Grade __________ 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?
  99. 99. GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 34 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the interpretation of diagrams, plans, and kitchen layouts B. Performance Standards The learners independently interpret kitchen/shop layouts based on given blueprints C. Learning Competencies/Objectives Write the LC Code for each LO 1. Read and Interpret Kitchen Plans 1.1. Identify the different types of lines used in architectural drawings. 1.2. Discuss the function of lines used in architectural drawings 1.3. Draw the different types of lines according to specifications in the blueprint TLE_HECK7/8KL-0f-6 II. CONTENT Interpret kitchen layout Alphabet of Lines III. LEARNING RESOURCES A. References Commercial cooking 1. Teacher’s Guide pages n/a
  100. 100. 2. Learner’s Material pages pp.40-41 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal http://schoolworkhelper.net/technical-drawing-alphabet-of-line/ https://www.youtube.com/watch?v=jj4mUHzTSYc https://www.youtube.com/watch?v=DCwo0W8aW9o B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the previous lesson on the principles of costing B. Establishing a purpose for the lesson MOTIVATION Showing different types of lines through power point presentation or video presentation. Ask the students about the implication of presentation C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the sample presented. D. Discussing new concepts and practicing new skills #1 ACTIVITY-Group work Each group will be given a set of drawing material (bond paper & pencil). Ask them to draw the different lines which are familiar to them and discuss the function of each type of line. Let them follow the guide questions in doing the activity. Guide Questions: 1. How do you find the activity? 2. Can you name or identify the lines you draw? 3. How about the function of each lines? 4. In what particular job does the lines commonly used? E. Discussing new concepts and practicing new skills #2 ABSTRACTION Discussion on:
  101. 101. - The alphabet of lines -Function of lines F. Developing Mastery (Leads to Formative Assessment) APPLICATION-Group Work: The group will draw any object/part of the house using the alphabet of lines Group 1-Roof Group 2-Wall Group 3-Door Group 4-Window Group 5-Ceiling G. Finding practical applications of concepts and skills in daily living Cite the importance of the alphabet of lines in architectural drawings H. Making generalizations and abstractions about the lesson Recapitulation of the lesson I. Evaluating learning Rubrics for Scoring the Alphabet of Lines/Drawings Criteria Score Content 20 15 10 5 Applicability Presentation Neatness Interpretation of Scores: 16-20-Excellent Output 11-15 Very Good 6-10 Fair Output 5 and below-Poor Output
  102. 102. J. Additional activities for application or remediation Given the different types of lines, plan a simple layout of your own kitchen. V. REMARKS ____Out of _____students reached the mastery level. VI. REFLECTION A. No. of learners who earned 80% on the formative assessment Grade 8_____out of ______students reached the mastery level B. No. of learners who require additional activities for remediation Grade 8_______ C. Did the remedial lessons work? No. of learners who have caught up with the lesson Yes______ Grade 8__________ No______ D. No. of students who continue to require Grade __________ 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
  103. 103. localized materials did I use/discover which I wish to share with other teachers? GRADE 8 DAILY LESSON LOG School Grade Level 8 Teacher Learning Area COOKERY Demonstration Dates and Time Quarter Day: 35 Date: I. OBJECTIVES A. Content Standards The learners demonstrate an understanding in the interpretation of diagrams, plans, and kitchen layouts B. Performance Standards The learners independently interpret kitchen/shop layouts based on given blueprints C. Learning Competencies/Objectives Write the LC Code for each LO 1. Read and Interpret Kitchen Plans 1.1 Identify the different kitchen floor plans and symbols 1.2 Discuss the kitchen Floor plans and symbols
  104. 104. 1.3 Draw/sketch simple kitchen layout using kitchen plans and symbols TLE_KECK7/8KL-0f-6 II. CONTENT Interpret kitchen layout Kitchen Floor Plans and Symbols III. LEARNING RESOURCES A. References Commercial cooking 1. Teacher’s Guide pages n/a 2. Learner’s Material pages pp.51-53 3.Textbook pages 4.Additional Materials from Learning Resource (LR) portal http://content.cteonline.org/resources/documents/35/35a2a92d/3512a92d5da7e3be8ad a54c723bf67448495382e/kitchenFloorPlanSymbolsAppliances.pdf https://www.youtube.com/watch?v=F0JZq8IQ1dU B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson Recall the previous lesson on the alphabet of lines B. Establishing a purpose for the lesson MOTIVATION Showing kitchen floor plans and symbols through power point presentation or video presentation. Ask the students about the implication of presentation C. Presenting examples/instances of the new lesson ANALYSIS- Sharing of ideas Let the students share their ideas on the sample presented. D. Discussing new concepts and practicing new skills #1 ACTIVITY-Group work Each group will be given a set of drawing material (Manila paper and Marking pen). Ask them to draw any symbols use in making kitchen layout which are familiar to them. Let them follow the guide questions in doing the activity. Guide Questions:

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