GRADE 1 to 12 School Butuan City School of Arts and Trades Grade TVL 9 /Newton & Avogadro
DAILY Level
LESSON Teacher MYLENE D. TIGON Learning Cookery 9
Area
LOG Teaching Dates and MTWTH 1:00-2:00 SEPTEMBER 4-8,2023 Quarter FIRST QUARTER
Time F 1:10-3:10 pm
DAY 1 DAY 2 DAY 3 DAY 4 DAY 5
[Link] Standard The learners demonstrate an understanding of core concepts and understanding theories in cookery lessons
[Link] Standard The learners independently demonstrate core competencies in cookery as prescribe in the TESDA Training Regulations
[Link] [Link] the tools, utensils and equipment needed in preparing sandwiches according to uses
Competency/Objectives 2. Identify the different types of sandwiches.
[Link] the characteristics of sandwiches
Write the Learning [Link] different sandwiches
Objective
I. 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 t
Preparing Sandwiches
[Link]
RESOURCES
A. References Handouts/Google
Various types of bread (white, whole wheat, etc.)
Assorted fillings (lettuce, tomato, cheese, turkey, ham, etc.)
Condiments (mayonnaise, mustard, ketchup)
Plates and utensils
Napkins
Cutting boards and knives (for demonstration only)
Handouts with sandwich assembly steps
[Link] 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.
Subject Matter
Preparing Sandwiches
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[Link]
Nature of Lesson ACTIVITY:
delivery Begin by engaging students in a brief discussion about their favorite types of sandwiches and the reasons they
enjoy them. Encourage them to share the various ingredients they typically use. This will activate their prior
knowledge and set the stage for the lesson.
ANALYSIS: Discussion and guided observation
Introduction to Ingredients: Show students the various types of bread, fillings, and condiments that they will be
using. Explain the importance of choosing fresh and clean ingredients for a delicious sandwich.
Steps of Assembly: Present a step-by-step breakdown of the sandwich assembly process. Use visual aids and a
whiteboard to illustrate the order of layering ingredients. Discuss the importance of layering to ensure even distribution
of flavors.
Safety Guidelines: Briefly explain safety guidelines when using knives and other utensils. Emphasize proper handling
techniques and remind students that they will only be handling utensils under supervision.
ABSTRACTION:
Have each group present their chosen competency for improvement to the whole class.
Ask them to explain why they chose that competency and share strategies they can use to enhance it.
Allow for brief class discussions after each presentation.
APPLICATION :
Hands-on Preparation: Divide students into small groups and provide each group with the necessary ingredients
and utensils. Distribute handouts that outline the steps for assembling a sandwich.
Guided Practice: As students work in their groups, circulate the classroom to provide guidance, answer
questions, and offer suggestions for ingredient combinations.
Assembly and Presentation: Once the sandwiches are prepared, have each group present their creations to the
class. Encourage them to explain their ingredient choices and how they followed the assembly steps.
Activity for Explore cultural variations Distribute a personal Have them set specific Explore cultural Assign a
skills/competency of sandwiches from reflection worksheet goals for enhancing variations of writing task
development different regions around to each student. these competencies in sandwiches from where students
the world. their culinary different regions describe their
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[Link]
endeavors. around the world. favorite
sandwich,
listing the
ingredients and
explaining why
they enjoy it.
This can
reinforce their
understanding
of sandwich
assembly and
encourage
creativity in
ingredient
selection.
Evaluating learning Group Presentation:
Assess the quality of
the group
presentations based
on the clarity of
explanation,
relevance of
examples, and the
effectiveness of the
proposed strategies.
Additional activities Challenge students to Reflection Familiarization of the topic Written output Drawing
for application or create a unique sandwich Worksheet: Evaluate
remediation recipe using the students'
unconventional reflection
ingredients. worksheets for the
depth of their self-
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[Link]
assessment,
identification of
improvement areas,
and clarity of goal
[Link]
[Link]
[Link] 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.
[Link] learner who earned 80% in
the evaluation.
B. No. of learner who require
additional activities for remediation
who scored below 80 %
C. Did the remediation work? [Link]
learners who have caught up with the
lesson
[Link]. of learner who continue to
require remediation
E Which of my teaching strategies
worked well?Why did these work?
[Link] difficulties did I encounter
which my principal or supervisor can
help me solve?
[Link] innovation or localized
materilas did I use/discover which I
wish to share w/ other teacher?
Prepared by: Checked by:
MYLENE D. TIGON MARIA CRESTITA D. MONTOYO
SST-III OIC
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[Link]
GRADE 1 to 12 School Butuan City School of Arts and Trades Grade 8
DAILY LESSON Level
Teacher MYLENE D. TIGON Learning cookery
LOG Area
Teaching Dates and Time MTWTHF 9:00-11:00AM MIXED Quarter FIRST QUARTER
Sept 1-8,2023
Session 1 Session 2 Session 3 Session 4 Session 5
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[Link]
[Link] Standard The learners demonstrate an understanding the use and maintenance of equipment in cookery
[Link] Standard The learners independently demonstrate, use and maintain tools, equipment, and materials in cookery according to operating procedures.
[Link] Competency/Objectives [Link] types of tools, equipment and paraphernalia
Write the Learning Objective 2. Classify the types of appropriate cleaning tools and equipment base on their uses
[Link] the various types of kitchen tools ,equipment and paraphernalia.
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.
USE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
[Link] RESOURCES
B. References Handouts/Google/TLE_HECK7/8UT-Oa-1
[Link] 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.
Subject Matter USE OF KITCHEN TOOLS, EQUIPMENT AND PARAPHERNALIA
Nature of Lesson ACTIVITY: Know me/Accomplish the table
delivery ANALYSIS: Guided observation and discussion
ABSTRACTION:1. How to you store glass /cups or bowl in the cabinets?
2. What are the cutting tools?
3. Give example of kitchen equipment and its uses.
Application: Performed proper way of slicing ingredients according to its operating standards
Activity for Reading Reading Reading Performed the given
skills/competency text and memorization text and memorization text and memorization activity
development Oral recitation Oral recitation Oral recitation
Evaluating learning Formative formative formative formative
Additional activities for Performed the given activity Performed the given activity with Performed the given activity Performed the given
application or remediation with mov mov with mov activity with mov
[Link]
[Link] 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.
PAGE \* MERGEFORMAT 20
[Link]
[Link] learner who earned 80% in the evaluation.
B. No. of learner who require additional activities for
remediation who scored below 80 %
C. Did the remediation work? [Link] learners who have
caught up with the lesson
[Link]. of learner who continue to require remediation
E Which of my teaching strategies worked well?Why
did these work?
[Link] difficulties did I encounter which my principal or
supervisor can help me solve?
[Link] innovation or localized materilas did I
use/discover which I wish to share w/ other teacher?
Prepared by: Checked by:
MYLENE D. TIGON MARIA CRESTITA D. MONTOYO
SST-III OIC
GRADE 1 to 12 School Butuan City School of Arts and Trades Grade 10
DAILY LESSON Level
Teacher MYLENE D. TIGON Learning cookery
LOG Area
Teaching Dates and Time MTWTHF 9:00-11:00AM MIXED Quarter FIRST QUARTER
Sept 4-8,2023
Session 1 Session 2 Session 3 Session 4 Session 5
[Link] Standard The learners demonstrate an understanding the use and maintenance of equipment in cookery
[Link] Standard The learners independently demonstrate, use and maintain tools, equipment, and materials in cookery according to operating procedures.
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[Link]
[Link] Competency/Objectives Students will learn about the characteristics of eggs, their nutritional value, and various culinary uses in preparing
Write the Learning Objective egg dishes.
III. 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.
PREPARING EGG DISHES
[Link] RESOURCES
C. References Handouts/Google/TLE_HECK7/8UT-Oa-1
Whiteboard and markers
Printed handouts with egg facts and recipes
Eggs (for demonstrations and hands-on activities)
Cooking equipment (stove, pans, mixing bowls, utensils)
Ingredients for chosen egg dishes (e.g., omelets, scrambled eggs, boiled eggs)
[Link] 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.
Subject Matter PREPARING EGG DISHES
Nature of Lesson ACTIVITY 1: Egg Anatomy
delivery 1. Show a diagram of an egg, highlighting its various parts (shell, membrane, egg white, yolk).
2. Discuss the functions of each part.
3. Have students take notes and draw their own egg diagrams.
Activity 2. Egg Freshness Test
Demonstrate how to perform the egg freshness test by placing an egg in a bowl of water.
Explain how to interpret the results (floating = not fresh, sinking = fresh).
Have students try the test with a few eggs.
ANALYSIS: Guided observation and discussion
Brief discussion about eggs and their importance in our diet.
Discuss key nutritional facts about eggs.
Discuss the versatility of eggs in cooking and how they are used in various cuisines worldwide
ABSTRACTION:
Show a diagram of an egg, highlighting its various parts (shell, membrane, egg white, yolk).
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[Link]
Discuss the functions of each part.
Have students take notes and draw their own egg diagrams.
Application:
Evaluate student participation, engagement, and the quality of their reports and dishes.
Let students choose one recipe to read and discuss.
Encourage them to ask questions and share their thoughts.
Activity for Ask students to research Prepare a simple egg Let students choose one recipe to Reading Performed the given
skills/competency dish together (e.g., read and discuss. text and memorization activity
development the nutritional benefits of Encourage them to ask questions Oral recitation
scrambled eggs) to
eggs and prepare a short and share their thoughts.
demonstrate how to
report on their findings. incorporate eggs into a
balanced diet.
Evaluating learning Formative formative formative formative
Additional activities for Performed the given activity Performed the given activity with Performed the given activity Performed the given
application or remediation with mov mov with mov activity with mov
[Link]
[Link] 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.
[Link] learner who earned 80% in the evaluation.
B. No. of learner who require additional activities for
remediation who scored below 80 %
C. Did the remediation work? [Link] learners who have
caught up with the lesson
[Link]. of learner who continue to require remediation
E Which of my teaching strategies worked well?Why
did these work?
PAGE \* MERGEFORMAT 20
[Link]
[Link] difficulties did I encounter which my principal or
supervisor can help me solve?
[Link] innovation or localized materilas did I
use/discover which I wish to share w/ other teacher?
Prepared by: Checked by:
MYLENE D. TIGON MARIA CRESTITA D. MONTOYO
SST-III OIC
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[Link]
