GRADE 12 School STO.
TOMAS HIGH SCHOOL, SASMUAN Grade Level Grade 12
DAILY LESSON LOG Teacher REDCHEST M. YUMOL Learning Area COOKERY
Teaching Dates and Time SEPTEMBER 04– SEPTEMBER 08, 2023 Semester 1ST SEMESTER
Session 1 Session 2 Session 3 Session 4
I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding of the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises.
B. Performance Standard The learners independently maintain clean kitchen tools, equipment, and work premises.
L01. Clean, sanitize, and store
kitchen tools and equipment
CANONIZATION CORONATION OF
SUSPENSION OF CLASSES DUE TO SUSPENSION OF CLASSES DUE TO 1.1. Recognize kitchen tools and
C. Learning Competency/Objectives VIRGEN DE LOS REMEDIOS (NO
TYPHOON HANNA TYPHOON HANNA equipment to be cleaned and
CLASSES)
sanitized
TLE-HECK9KP-Ia-1
II. CONTENT Clean and Maintain Kitchen Tools, Equipment, and Premises
Kitchen tools and equipment to be
cleaned, sanitized, and stored
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Pages 6-7
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)portal
B. Other Learning Resource
IV. PROCEDURES
Ask students to share their insights
A. Reviewing previous on the previous lesson that have
lesson/presenting new lesson been discussed regarding the
ELICIT relevance of the course which
Cookery.
B. Establishing the purpose of the Group Discussion: Engage students
lesson ENGAGE in a discussion about their
experiences with using unclean
kitchen tools and equipment. Ask
them to share any negative
1
consequences they have
encountered due to poor cleanliness.
The teacher will explain the concepts
C. Discussing new concepts and in cleaning and sanitizing kitchen
practicing new skills tools and equipment emphasizing the
EXPLORE importance of food safety and
hygiene. The students will have the
opportunity to ask questions and
participate in discussions.
The teacher will demonstrate the
proper techniques for cleaning and
sanitizing different kitchen tools and
D. Developing mastery (POST- equipment, highlighting key points
ACTIVITY) EXPLAIN and addressing common
misconceptions. Students will have
the chance to practice the techniques
themselves.
Students will research and prepare a
E. Application of Concepts and
presentation on a specific kitchen tool
Skills ELABORATE
or equipment, focusing on its cleaning
and sanitizing requirements.
Students will be assessed on their
F. Evaluating learning
ability to correctly clean and sanitize
EVALUATE
different kitchen tools and equipment.
Write a reflection paper on the
G. Additional Activities
importance of maintaining cleanliness
EXTEND
in the kitchen.
V. REMARKS
VI. REFLECTION
A. No. of learners who earned 80% in
the evaluation
B. No. of learners who require additional
activities for remediation who scored
below 80%
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
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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?
Prepared by: Checked by: Noted by:
REDCHEST M. YUMOL, LPT ADOR P. LAYUG MARIA SANDRA CRISTINA V. LAGMAN
SHS Teacher II Head Teacher School Head
