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 11–15, 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

L01. Clean, sanitize, and store tools and equipment
L01. Clean, sanitize, and store kitchen L01. Clean, sanitize, and store kitchen
kitchen tools and equipment I.4 Clean and sanitize kitchen
tools and equipment tools and equipment
1.3. Prepare cleaning agents in tools in accordance with
C. Learning Competency/Objectives 1.1. Recognize kitchen tools and 1.2. Identify the chemicals to be utilized in
accordance with manufacturer’s prescribed standards; and
equipment to be cleaned and sanitized cleaning and sanitizing kitchen tools and
instructions I.5 Store cleaned kitchen tools
TLE-HECK9KP-Ia-1 equipment TLE-HECK9KP-Ia-1
TLE-HECK9KP-Ia-1 and equipment safely in the
designated place

II. CONTENT Clean and Maintain Kitchen Tools, Equipment, and Premises
Kitchen tools and equipment to be Types of chemicals used in cleaning and Methods of cleaning and sanitizing Proper dishwashing techniques
cleaned, sanitized, and stored sanitizing kitchen tools and equipment kitchen tools and equipment Techniques in storing cleaned kitchen
tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Pages 6-7 Pages 6-7 Pages 6-7 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 on Review the lesson about maintaining Ask students to share their insights Performance Task will be given by
A. Reviewing previous the previous lesson that have been cleanliness in the kitchen. on the previous lesson that have teacher and performed following the
lesson/presenting new lesson discussed regarding the relevance of been discussed. rubric for evaluation.
ELICIT the course which Cookery.

B. Establishing the purpose of the Group Discussion: Engage students in Present a scenario where a foodborne Show a short video clip

1
 a discussion about their experiences illness outbreak occurs due to improper demonstrating the consequences of
lesson ENGAGE
with using unclean kitchen tools and cleaning and sanitizing, and ask students improper cleaning and sanitizing of
equipment. Ask them to share any to brainstorm possible causes and kitchen and equipment
negative consequences they have solutions.
encountered due to poor cleanliness.
The teacher will explain the concepts in Activity 1: Testing the Effectiveness of The teacher will demonstrate the
cleaning and sanitizing kitchen tools Cleaning Agents proper execution of methods applied
and equipment emphasizing the Materials: Various cleaning agents (e.g., cleaning kitchen tools and equipment.
importance of food safety and hygiene. dishwashing liquid, bleach, vinegar), Students will be asked to apply the
The students will have the opportunity kitchen tools and equipment, test strips, methods executed by the teacher in
to ask questions and participate in water, spray bottles front of the class.
C. Discussing new concepts and discussions. Instructions will be presented by the
practicing new skills teacher before the activity
EXPLORE
Assessment Questions:
1. What are the essential safety
precautions when handling
cleaning agents?
2. Why is it important to wear safety
goggles and gloves when using
cleaning agents?

The teacher will demonstrate the proper Teacher-led lecture on the different types Facilitate a group discussion on the
techniques for cleaning and sanitizing of cleaning agents commonly used in importance of proper execution of the
different kitchen tools and equipment, cleaning and sanitizing kitchen tools and methods applied in cleaning and
D. Developing mastery (POST-
highlighting key points and addressing equipment. maintaining kitchen tools and
ACTIVITY) EXPLAIN
common misconceptions. Students will equipment.
have the chance to practice the
techniques themselves.
Students will research and prepare a Conduct a hands-on activity where Organize a role playing activity where
E. Application of Concepts and presentation on a specific kitchen tool students create their own natural cleaning students act as a dishwasher and be
Skills ELABORATE or equipment, focusing on its cleaning agents using household ingredients. able to execute the application of
and sanitizing requirements. methods in cleaning and sanitizing
kitchen tools and equipment.
Students will be assessed on their Written test assessing students’ Conduct a written or oral quiz to test
ability to correctly clean and sanitize knowledge of the different cleaning agents students’ understanding of the
F. Evaluating learning
different kitchen tools and equipment. and their properties. importance of executing the methods
EVALUATE
in cleaning and maintaining kitchen
tools and equipment.
G. Additional Activities Write a reflection paper on the Research and write a report on the Make a short essay on the
EXTEND importance of maintaining cleanliness in potential health risks associated with importance of executing the methods

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 the kitchen. improper cleaning and sanitizing practices in cleaning and maintaining kitchen
in food establishments. Include tools and equipment.
recommendations on how to prevent
these risks.
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
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