This document contains a daily lesson log for a cookery class in Grade 8. It outlines the objectives, content, learning resources, and procedures for each class over the course of a week. The objectives are to utilize appropriate kitchen tools and equipment and identify and classify different tools. Content includes the basic concepts of cookery and types of tools. Learning resources include textbooks, additional materials, and gadgets. Procedures include reviewing concepts, presenting examples, discussing new concepts, practicing skills through group activities, assessments, and finding applications to daily life. The log also includes remarks, teacher reflections, and performance data on students.

1. GRADES 1 to 12
DAILY LESSON LOG
School: SAPANG MARAGUL INTEGRATED SCHOOL Grade Level: VIII
Teacher: NORHYNN B. VALDEZ Learning Area: TLE ( COOKERY)
Teaching Dates and Time: Week 1 ( AUGUST 22-26, 2022) Quarter: FIRST
I. OBJECTIVES
MONDAY
( August 22,2022)
TUESDAY
(August 23, 2022)
WEDNESDAY
( August 24, 2022)
THURSDAY
( August 25, 2022)
FRIDAY
(August 26, 2022)
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be
followed and if needed, additional lessons, exercises and remedial activities may be done for developing content knowledge and
competencies. These are using Formative Assessment strategies. Valuing objectives support the learning of content and competencies
and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards: The learners demonstrate an understanding the 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 1. Utilize appropriate
kitchen tools,
equipment, and
paraphernalia 1.1
identify types of tools,
equipment, and
paraphernalia 1.2
classify the types of
appropriate cleaning
tools and equipment
based on their uses
LO 1. Utilize
appropriate kitchen
tools, equipment, and
paraphernalia 1.1
identify types of tools,
equipment, and
paraphernalia 1.2
classify the types of
appropriate cleaning
tools and equipment
based on their uses
LO 1. Utilize
appropriate kitchen
tools, equipment, and
paraphernalia 1.1
identify types of tools,
equipment, and
paraphernalia 1.2
classify the types of
appropriate cleaning
tools and equipment
based on their uses
LO 1. Utilize
appropriate kitchen
tools, equipment, and
paraphernalia 1.1
identify types of tools,
equipment, and
paraphernalia 1.2
classify the types of
appropriate cleaning
tools and equipment
based on their uses
LO 1. Utilize
appropriate kitchen
tools, equipment, and
paraphernalia 1.1
identify types of tools,
equipment, and
paraphernalia 1.2
classify the types of
appropriate cleaning
tools and equipment
based on their uses
II. CONTENT
Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
Orientation
Introduction
 Basic concepts in cookery
 Relevance of the course
 Career opportunities
Types of tools and
equipment in cookery
Classification of tools and
equipment
III. LEARNING RESOURCES
Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete
and manipulative materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages STUDENT HANDBOOK MELCS MELCS MELCS MELCS
2. Learner’s Materials Pages
3. Textbook Pages

2. 4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
Search engines
Gadgets
IV. PROCEDURES
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice
their learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the
time allotment for each step.
A. Reviewing Previous Lesson or
Presenting the New Lesson
CLASSROOM ROLES
ORIENTATION
( Electing of Class
Monitor)
Pre-assessment: (30
minutes)
1. The students will review
lesson from module 1-9.
2. Pre-test. ( 30- item quiz)
Can you identify what is in the
picture?
Where you can find this
tools/equipment?
Do you know its uses
Ident the different types
of tools and equipment in
cookery?
Classify it according to its
uses
ICL/REMEDIATION
( Students who are
identified that has low
performance will be
given an extra task to
meet the objectives.
1. Establishing a Purpose for the
Lesson
Picture Puzzle Game
Directions: Answer the
questions given. Each
correct answer will give
you a chance to reveal
the given pictures.
2. Presenting Examples/Instances
of the Lesson The teacher will show
pictures of different
persons working in the
field of cookery.
Let’s Identify?
The student will
identify what type of
tool is in the pictures.
How do we classify our
tools and equipments?
Let the students be
familiar on the
different tools and
quiments
1. Let them
write the
name and the
uses of each
tools and
equipment
2. Let them
classify each

3. 3. Discussing New Concepts
and Practicing New Skills #1
“LET’S DO IT” The
class will grouped into
three (3), each group
will be given the
following tasks:
Group 1 – Using a
Venn Diagram, discuss
the concept of cookery
during the ancient
times and cookery
today
Group 2 – Give the
relevance of the course
Group 3 - Through a
drawing, show different
career opportunities in
cookery
The student will group
into 6 and each group
will be given time to
discuss what are the
names and uses of tools
and equipment in the
pictures.
The teacher will
discuss the
Classification of
Kitchen Equipment
1.Hands
2. Measuring
Equipment/devices
3. Cookware/Utensils
4. Processing
Equipment
5. Heavy/Equipment
Cooking
6. Storage and Holding
Equipment
IV. PROCEDURES
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their
learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time
allotment for each step.
4. Discussing New Concepts
and Practicing New Skills
#2
The teacher will discuss the
difference of tools,
equipment and
paraphernalia
The students will
classify the pictures
according to its uses

4. 5. Developing Mastery
(Leads to Formative
Assessment 3)
“LAST GROUP STANDING”
Directions: You will be given a chance
to pick out a task to be presented in
the class.
Task 1: Singing the areas of cookery
(Song)
Task 2: Acting out the importance of
cookery (Role Play) Task 3:
Advertising the career opportunities
(Commercial
Name me!
The class is divided into
three and each group
will be given time to
name the picures of
tools and equipment.
Where do I belong?
The student will be
group and classify
each pictures that will
be given to them.
The student will
be given a
formative
assessment
through a short
quiz.
6. Finding Practical
Applications of Concepts
and Skills in Daily Living
If you will be given a chance to choose
any business or career relevant to
cookery, what will you choose and
why
V. PROCEDURES
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the
students which you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their
learning, question their learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time
allotment for each step.
7. Making Generalizations
and Abstractions about
the Lesson
Based on the discussion complete the
statements below. Cookery is divided
into
____________________________.
This course is important because
____________________. Someday, a
cookery student can become
_______________________________.
Based on the discussion
complete the statement
below.
It is important to know the
uses of the different tools
and equipment
because_______________.
Based on the
discussion complete
the statement below.
Today, I
learned_____________
8. Evaluating Learning
TRUE or FALSE. Draw a chef’s hat if
the statement is true and if it is false
draw a spatula
1) Cookery is the practice or skill of
preparing and cooking food.
2) Baking is an area of cookery.
3) Cooking involves the application of
heat to foodstuff.
The student will be
given a formative
assessment through
a short quiz.

5. 4) Cookery is not only concerned with
tenderizing of food but also in the
creation and concentration of flavors.
5) The skill cookery involved the ability
to control the amount of foodstuff.
9. Additional Activities for
Application or
Remediation
VI. REMARKS
VII.REFLECTION
Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be done to help the students
learn?
Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons work? No.
of learners who have caught up
with the lesson

6. D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
work well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor
can help me solve?
G. What innovations or localized
materials did I use/discover which I
wish to share with other teachers?
Prepared by: Checked by:
NORHYNN B. VALDEZ
MA. ASUNCION IBANEZ
Teacher I School Head