This document outlines a lesson plan for a 9th grade cookery class on preparing appetizers. The objectives are for students to understand and independently prepare a range of appetizers, differentiating between hot and cold varieties, and following proper safety procedures. Content to be covered includes varieties of appetizers, preparation methods, suggested projects like canapés and hors d'oeuvres, and occupational health and safety. Learning activities involve identifying and preparing sample appetizers, assessing whether they are hot or cold, and citing examples of when each might be served. Formative assessment includes having students compile recipe journals that are rated on organization and completeness. The teacher reflects on lesson effectiveness and requests supervisory assistance to address any student difficulties.

1. 1 | P a g e
K TO 12
DAILYLESSON LOG
School Grade Level 9
Teacher Learning Area Cookery
Teaching Dates and Time Quarter 1
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I.
OBJECTIVES
A. Content
Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers.
B. Performance
Standards The learners independently prepares appetizers.
C. Learning
Competencies /
Objectives
Write the LC
code for each
LO 2. Prepare a range of appetizers
2.1 differentiatebetween
hot andcold appetizers
2.2 prepare a variety of
appetizers
2.3 evaluate the finished
product
2.4 rate the finished
product using rubric
2.5 follow workplace
safety procedures
II. CONTENT
7. Varieties of hot and cold appetizers 8. Methods of preparing appetizers 9. Suggested projects
9.1. Canapés 9.2. Hors d’oeuvres 9.3. Fruit appetizers
9.4. Vegetable appetizers 9.5. Etc. 10. Occupational Health and Safety
(OHS)
7
.
V
a
ri
e
ti
e
s
o
f

2. 2 | P a g e
h
o
t
a
n
d
c
o
l
d
a
p
p
e
ti
z
e
r
s
8
.
M
e
t
h
o
d
s
o
f
p
r
e
p

3. 3 | P a g e
a
ri
n
g
a
p
p
e
ti
z
e
r
s
9
.
S
u
g
g
e
s
t
e
d
p
r
o
j
e
c
t
s
9
.

4. 4 | P a g e
1
.
C
a
n
a
p
é
III. LEARNING RESOURCES
A. References
1. Teacher’s
Guide pages
TLE_HECK9-KP-I-D-1
2. Learner’s
Materials pages
Page 84-90
3. Textbook
pages
4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other
Learning
Resources
.
IV.
PROCEDURES
A. Reviewing
the previous
lesson or
presenting the
newlesson
The students will enumerate
the different classification of
appetizer.
Performance task :
Students will prepare appetizer with the given recipe.
B. Establishing a
purpose for the
lesson
Discussing the purpose and
importance of Preparing
Appetizers.
Students will elaborate Occupational Health and Safety (OHS).

5. 5 | P a g e
C. Presenting
examples/
instances ofthe
newlesson
Activity: Video Presentation
of pictures of different
appetizer recipes.
Activity: Ask students the
difference of each appetizers
from one another.
Students will demonstrate the given appetizer recipes:
Salmon and Cucumber Bites
Preparing hors d’ oeuvre cocktails and relishes
Mixed vegetables relish with cheddar cheese dip
Procedure for preparing Canapés from toast.
D. Discussing
newconcepts
and practicing
newskills #1
Discussing the meaning of
Hors d vors and the
difference of hot and cold
appetizers.
E. Discussing
newconcepts
and practicing
newskills #2
Activity: Video Presentation
Prepare a range of appetizer:
Hot and Cold Appetizer
F. Developing
mastery (Leads
to Formative
Assessment 3)
Activity sheets on identifying
hot and cold appetizer.
Students will identify their prepared appetizer as hot or cold appetizer.
G. Finding
practical
applications of
concepts and
skills in daily
living
Citing examples of daily
activities where hot and cold
appetizer can be served.
H. Making
generalizations

6. 6 | P a g e
and abstractions
about the lesson
Why is it important to
recognize hot and cold
appetizer?
I. Evaluating
learning Post-test on hot and cold
appetizer.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Properly compiled complete (20) recipes in a very attractive manner
4 Properly compiled (16-19) recipes in an attractive manner
3 Properly compiled (10-15) recipes in simple manner
2 Properly compiled (6-9) recipes in simple manner
1 Compiled less than 6 recipes in disorganized manner
J. Additional
activities for
application or
remediation
Students will make a journal: What I have Learn Journal.
V. REMARKS
VI.
REFLECTION
Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done
to help the students learn? Identify what help your instructional supervisors can provide for you so when you meet them, you can ask them
relevant questions.
A. No. of learners
who earned 80%
on the formative
assessment
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.

7. 7 | P a g e
D. No. of learners
who continue to
require
remediation
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?
Preparedby:
JACKIE LOU S. VILLARBA
Teacher I