Grade

GRADES 1 to 12 School: APOSKAHOY NHS Level: GRADE 9

DAILY LESSON Learning
LOG Teacher: RONIELYN M. MADRAZO Area: T.L.E.9-Cookery
Teaching Dates
and Time: Week 3(May 22-26,2023) Quarter: FOURTH

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Learners are expected to become proficient in performing skills on the following competencies:
I. OBJECTIVES
1.Use appropriate equipment according to required bakery products and standard operating procedures.
2. Select, measure and weigh required ingredients according to recipe production requirements.
A. Content Standards: The learners demonstrate an understanding preparing desserts.

B.Performance The learners independently prepare different desserts.

Standards:

C. Learning LO 2. Prepare desserts LO 2. Prepare desserts LO 2. Prepare desserts LO 3. Plate/Present LO 3. Plate/Present

Competencies/Objecti 2.3 prepare variety of 2.3 prepare variety of 2.3 prepare variety of desserts desserts
ves: desserts and sauces desserts and sauces desserts and sauces 3.3 Identify dessert 3.3 Identify dessert
Write the LC Code for using sanitary practices using sanitary practices using sanitary practices accompaniments and accompaniments and
each 2.4 follow workplace 2.4 follow workplace 2.4 follow workplace hygienic procedures hygienic procedures
safety procedures safety procedures safety procedures 3.4 Present desserts 3.4 Present desserts
TLE_HECK9- TLE_HECK9- 12PD- TLE_HECK9- 12PD- attractively 3.5 Identify attractively 3.5
12PD-IVb-f-16 IVb-f-16 IVb-f-16 factors in plating and Identify factors in
presenting desserts plating and
presenting desserts
TLE_HECK9- 12PD-
IVg-17 TLE_HECK9- 12PD-
IVg-17
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.
II. CONTENT
Prepare Variety of Prepare Variety of Group performance . Group performance Output Evaluation
Local Desserts(recipe) Local Desserts(recipe) task task

Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning.
III. LEARNING Ensure that there is a mix of concrete and manipulative materials as well as paper-based materials. Hands-on learning promotes
RESOURCES concept development.
A.References
1. Teacher’s Guide TG TLE9 TG TLE9 TG TLE9 TG TLE9
Pages
 2. Learner’s Materials 170-171 172-176 172-176 172-176
Pages

3. Textbook Pages

4. Additional Materials
from Learning
Resource (LR)
portal
5.
B.Other Learning
Resources

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
IV. PROCEDURES 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 Recall previous lesson Recall previous lesson Group Performance Task Group Performance Output Evaluation
Lesson or Presenting (ingredients of different (ingredients of different Task
the New Lesson desserts) desserts)

1. Establishing a Teacher discussed the Teacher discussed the Students performed group Students performed Teacher-students
Purpose for the varieties of ingredients varieties of performance task group performance task discussion on output
Lesson in preparing a dessert ingredients in evaluation
preparing a dessert

2. Presenting Students explain Students performed group Students performed Teacher-students

Examples/Instances Students give one procedure in preparing a performance task group performance task discussion on output
of the Lesson basic ingredients in dessert maja evaluation
making a maja
3. Discussing New Teacher discussed the Teacher discussed the The importance of
Concepts and Teacher discussed the Teacher discussed the importance of observing importance of observing assigning group
Practicing New Skills importance of complete importance of following kitchen practices and kitchen practices and members in a group
#1 ingredients the procedures in importance of kitchen importance of kitchen task
preparing a dessert hygiene hygiene

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
IV. PROCEDURES 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 Give example of the basic Give instances on not Give instances on not Give a dessert failure Enumerate challenges
Concepts and ingredients in one dessert following procedures of following procedures of and its cause faced during
Practicing New Skills preparing dessert preparing dessert perfomance
#2

5. Developing Mastery Identifying ingredients the methods in Enumerate and give Discuss the recipe and Discuss the recipe and
(Leads to Formative preparing a dessert different types of dessert procedure of the given procedure of the given
Assessment 3) sauces recipe recipe

6. Finding Practical Let students prepare desserts Let students identify Let students cite explain Let students familiarize Let students familiarize
Applications of according to the ingredients the method used in how a certain dessert the procedure on the the procedure on the
Concepts and Skills in within the community preparing a certain sauce prepared assigned dessert assigned dessert
Daily Living dessert

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
V. PROCEDURES 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 Discuss the
Generalizations and Discuss the importance of Discuss the importance Discuss the importance Discuss the importance of importance using
Abstractions about familiarizing ingredients of a of having following accurate measurement following the procedures tools
the Lesson given recipe methods in preparing correctly
dessert

8. Evaluating Learning Oral Recitation Paper pen Test Practical Test Practical Practical Test Oral Recitation
Test

9. Additional Activities Assignment: Assignment: Assignment Assignment (By group) Assignment (By
for Application or List down ingredients Finalize the group)
Remediation assigned in a group ingredients, tools and Watch YouTube on how a Write the challenges
equipment to be use in dessert is being prepared encountered during the What is Pacj
assigned task performance task

VI. REMARKS

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?
VII. REFLECTION 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

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:
RONIELYN M. MADRAZO
ROMEL C. ANAYA
Teacher I
School Head