This document outlines the daily lesson log for a cooking class that will focus on preparing appetizers over the course of a week. The teacher will work with two groups of students each day from Monday to Thursday to independently prepare micro shrimp cocktails. On Friday, students will participate in remediation activities. The lesson objectives are to prepare a variety of appetizers and demonstrate understanding of the required knowledge, skills, and attitudes. Each class will involve reviewing ingredients and procedures, demonstrating mise en place, allowing students to prepare ingredients and tools, going through preparation steps, evaluating student outputs, and reminding students to practice what they have learned.

1. School CARRASCAL NHS Grade: 9
Teacher CERELINA M. GALELA Learning Area: TLE-cookery
Teaching Dates and Time: Oct. 17-21, 2022
2:00-3:00-Emerald & Moonstone
3:00-4:00-Sardonyx & Nickel
Quarter: First
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing appetizers
B. Performance Standard The learners independently prepare appetizers.
C. Learning
Competencies/
Objectives
Prepare a variety of
appetizers.
TLE_HECK9-12PA-Ic-3
Prepare a variety of
appetizers.
TLE_HECK9-12PA-Ic-3
Prepare a variety of
appetizers.
TLE_HECK9-12PA-Ic-3
Prepare a variety of
appetizers.
TLE_HECK9-
12PA-Ic-3
II CONTENT Micro Shrimp Cocktail Micro Shrimp Cocktail Micro Shrimp Cocktail Micro Shrimp Cocktail ICL/Remediation
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials
pages
Learner’s Module Learner’s Module Learner’s Module Learner’s Module
3. Textbook pages
4. Additional Materials
from Learning Resources
B. Other Learning
Resources
Shrimp, cucumber, chili
sauce, garnish,
tools/ equipment
Shrimp, cucumber, chili
sauce, garnish,
tools/ equipment
Shrimp, cucumber, chili
sauce, garnish,
tools/ equipment
Shrimp, cucumber, chili
sauce, garnish,
tools/ equipment
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
What are the ingredients
needed in making
What are the ingredients
needed in making
What are the ingredients
needed in making
What are the
ingredients needed in
DAILY
LESSON
LOG

2. new lesson appetizers? appetizers? appetizers? making appetizers?
B. Establishing a
purpose for the lesson
Perform Mise en
place
Perform Mise en place Perform Mise en place Perform Mise en place
C. Presenting
Examples/instances of
new lesson
Let the students/ group
who will perform to set /
prepare the ingredients
and tools needed.
Let the students/ group
who will perform to set /
prepare the ingredients
and tools needed.
Let the students/ group
who will perform to set /
prepare the ingredients
and tools needed.
Let the students/ group
who will perform to set
/ prepare the
ingredients and tools
needed.
D. Discussing new
concepts and practicing
new skills #1
Perform the
preliminaries.
Perform the
preliminaries.
Perform the
preliminaries.
Perform the
preliminaries.
E. Discussing new
concepts and practicing
new skills #2
F. Developing mastery
(Leads to Formative
Assessment)
G. Finding Practical
applications of concepts
and skills
Students will perform
Micro Shrimp cocktail
Students will perform
Micro Shrimp cocktail
Students will perform
Micro Shrimp cocktail
Students will perform
Micro Shrimp Cocktail
H. Making
generalizations and
abstractions about the
lesson
I. Evaluating Learning
The output will be
evaluated.
The output will be
evaluated.
The output will be
evaluated.
The output will be
evaluated.
J. Additional activities
for application or
remediation
Remind students to do
CLAYGO
Remind students to do
CLAYGO
Remind students to do
CLAYGO
Remind students to do
CLAYGO
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% on the formative
assessment
B. No. of Learners who
require additional activities
for remediation

3. C. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well? Why
did this 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?
Prepared by: Checked by: Approved by:
CERELINA M. GALELA TERESITA S. DUERO VICTORINO S. NIMES
T-III/Subject Teacher Master Teacher I Principal I