School: Grade Level: 7
GRADES 1 to 12 TLE – Commercial
DAILY LESSON LOG Teacher: Learning Area: Cooking
September 19-23, 2022 (Week 5)
7A-1:00-2:00(Mon-Tue &Thu-Fri)
7B-11:00-12:00(Mon-Tue); 2:00-3:00(Wed-Thu)
Teaching Dates and 7C-7:40-8:40 (Mon-Thu)
Time: 7D- 8:40-9:40; 10:00-11:00( Mon-Tue); 8:40-9:40(Thu-Fri) Quarter: Quarter 1
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVE (Holiday)
The learners demonstrate an The learners demonstrate an The learners demonstrate an understanding in creating kitchen lay-out
A. Content Standards understanding in performing understanding in drawing in Commercial Cooking.
mensuration and calculation symbols, lines and signs in
in Commercial Cooking. Commercial Cooking.
B. Performance Standards The learners independently The learners independently The learners independently identify, familiarize the signs,lines,
compute cost of production identify and determine symbols and the types of kitchen and appropriate layouts..
according to standard; review sign,symbols and data
and validate computed costs according to job specifications,
of production according to classification or as appropriate
enterprise production in drawing
requirements.
C. Learning Competencies/ LO 2. Calculate cost of LO 1. Read and interpret LO 2. Create kitchen lay-out
Objectives Production kitchen plans 2.1 Identify the types of kitchen and appropriate layouts;
( Write the L Ccode for 2.1 Define profit 1.1 identify sign, symbols and 2.2 Familiarize with signs, lines and symbols of kitchen layouts;
each) 2.2 Value the importance of data according to job 2.3 Use signs, lines and symbols appropriately.
gaining profit in the specifications; TLE_HECK7/8KL-0f-6
production of food 1.2 determine sign, symbols
2.3 Cite the and data according to
benefits/advantages of classification or as appropriate
gaining profit in food in drawing
production or business TLE_HECK7/8KL-0f-6
2.4 Calculate the profit of
food production
TLE_HECK7/8PM-0e-5
II. CONTENT How to Ccalculate Kitchen Floor Plan nad The Basic kitchen Layout Determining Your Kitchen’s
( Subject Matter) Markup Percentage Symbols Layout
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages TG, Page 14 TG, Page 14 TG, Page 15 TG, Page 15
2. Learner’s Material pages Commercial Cooking Commercial Cooking Commercial Cooking Commercial Cooking
Exploratory Course 7/8, page Exploratory Course 7/8, page Exploratory Course 7/8, page Exploratory Course 7/8,
44-46 50-53 55-56 page 56-59
3. Additional Materials from
Learning Resource LR
portal
B. Other Learning Resources Cookery NC II, LM Cookery NC II, LM Cookery NC II, LM Cookery NC II, LM
IV. PROCEDURE
A. Reviewing previous Lesson -Have a brainstorming on the Recall the previous lesson on What is the floor plan symbol Recall the previous lesson on basic
or presenting new lesson definition of profit How to Calculate Markup of gas cook tops? kitchen layout.
Percentage. -microwave -What are the three primary
-explain/discuss the definition -kitchen tables kitchen work station?
of terms used in interpreting -dishwasher
kitchen layout
B. Establishing a purpose for the Show sample of computation Showing kitchen floor plans Show a picture of different Show a video on different kitchen
lesson in gaining profit and symbols through power types and designs of kitchen. layout.
point presentation or video
presentation. Ask the students
about the implication of
presentation
C. Presenting examples/ Sharing of ideas What is the importance of Let the students share/give what Let the students share their ideas
instances of the new lesson. -Let the students share their making floor plan in the did they observe in the picture what they know about kitchen
ideas on the sample kitchen? layout.
presented.
D. Discussing new concepts and ACTIVITY ACTIVITY-Group work What is the most basic principle What kitchen layout you prefer the
practicing new skills.#1 Given a scenario of someone Each group will be given a set kitchen layout? most?
who engage in small of drawing material (Manila
business. Let the group paper and Marking pen). Ask
discuss the advantages of them to draw any symbols use
having a business. Let them in making kitchen layout which
follow the guide questions in are familiar to them. Let them
doing the activity. follow the guide questions in
Guide Questions: doing the activity.
1. How do you find the Guide Questions:
activity? 1. How do you find the
2. Can you give the reason activity?
why people engage in 2. Can you name or identify the
business? symbols you draw?
3. Why it is necessary to 3. What are the functions of
understand the nature of these symbols?
business? 3. In what particular job does
4. What is the main objective these symbols commonly used?
of an entrepreneur?
E. Discussing new concepts and Discussion on: Discussion on: Discuss the most basic kitchen Discuss the five primary kitchen
practicing new skills #2. - Definition of profit - Kitchen Floor Plans and layout. layout shapes.
- The importance/advantages Symbols -The three primary kitchen -Advantages of each layout offers
of profit in food production work stations which create the
- Computation of profit work triangle.
F. Developing Mastery Group work Individual Performance: Group Work: Choose one from the types of
(Lead to Formative Assessment -Given the following recipe, Let the students lay-out their Each group are assigned to kitchen layout and prepare a
3) Let the group estimate each own dream kitchen. Let them sketch or draw the particular sketch/layout. Apply the using of
ingredients and Compute for complete their sketch by kitchen work stations layout lines, signs and symbols. Do it in a
the profit following the given placing necessary symbols to using a piece of cartolina, 1 whole sheet of bond paper.
formula. Let them explain show the different appliances, pencil, or marking pen. Tell
their output in the class. counters, areas, and direction of them to discuss their output in
Formula: Percentage profit= work flow. the class.
Selling Price-Cost Price X
Cost Price
Cost Price
Name of Recipe
Group 1-Puto
Group 2-Siopao
Group 3-bibingka
Group 4-Maja blanca
Group 5-Palitaw
G. Finding practical application Individual Performance- Pick and Tell: Let the students Let the students answer the Fill in the blank activity.
of concepts and skills in daily Board work explain the significance of self-check 2.1
living Let the students compute the knowing the kitchen plan and
profit of the given recipe symbols.
provided on the board.
H. Making Generalizations and -What is a mark-up? -Define work centers, work -what is the least everyone’s -Enumerate the five primary
Abstraction about the Lesson. -How do you calculate mark- flow, work station and work favorite activity in a clean-up kitchen layout shapes.
up percentage? triangle. station? -Why is it important to select the
-To calculate the cost -What are the symbol of the - What primary kitchen work right layout in your kitchen?
of food production, you need following? station where counter space is - How do the work triangle
to know the total cost of your 1. refrigerator important? functions in each layout? Does it
ingredients along with how 2. free standing stove/oven -How do you conserve space in have an advantage?
much each ingredient is used 3. sinks the cooking station?
in a recipe. 4. microwave
5. dishwasher
I. Evaluating Learning Given the following recipe Rubrics for Scoring Kitchen Rubrics for Scoring Types of
and its estimated cost, Lay-out will be presented to the kitchen Layout Short Quiz-Teacher made test
compute for the total learners.
purchase cost and impose a Criteria Score
50% mark up to determine Content 20 15 10 5
the selling price of your Applicabi
product. Yield=24 servings lity
Presentati
on
Neatness
Interpretation of Scores:
16-20-Excellent Output
11-15 Very Good
6-10 Fair Output
5 and below-Poor Output
J. Additional Activities for Collect at least 5 recipes with At home, observe and draw Collect pictures of different Answer the following questions in
Application or Remediation corresponding yields and your own kitchen and apply the types of kitchen. Label each your TLE notebook.
Compute the selling price of symbols you learned by type properly on a 2x3 inch 1.What kitchen shape is the most
the product. following the original layout of illustration board. flexible and most popular which
your kitchen. provide a compact triangle?
2. How do you choose the best
layout for your kitchen?
V. REMARKS
VI. REFLECTION
A. No. of learners earned
80%in the evaluation.
B. . No. of learners who required
additional activities for
remediation who scored below
80%
