GRADE 12 School Tobor National High School Grade Level 12

Teacher Girly A. Macaraeg Learning Area COOKERY

DAILY LESSON LOG Teaching Dates and Time Week 1; July 4-8, 2019 Quarter I
(9:45-11:45am) (1:00-3:00pm)
Monday Tuesday Wednesday Thursday Friday
I. OBJECTIVES
A. Content Standards The learners demonstrate The learners demonstrate an understanding one’s PECs in cookery.
an understanding of core
concepts and principles in
cookery.
B. Performance Standards The learners apply core The learners independently create a plan of action that strengthens/ further develops ones’ s PECs in cookery
competencies in
cookery as
prescribed in the
TESDA Training
Regulation
C. Learning Competencies/Objectives The learners: LO 1. Develop and LO 1. Develop a product/ LO 2. Select a business LO 3. Develop a brand
1. Explain concepts strengthen PECs needed in service in Cookery idea based on the for the product
in cookery Cookery 1.1 Identify what is of criteria and techniques 3.1 Identify the
2. Discuss the 1.1 Identify areas for “value” to the customer set benefits of having a
relevance of the development and growth 1.2 Identify the customer 2.1 enumerate various good brand
course 1.2 Align one’s PECs 1.3 Explain what makes criteria and steps in 3.2 Enumerate
3. Explore career according to his/ her product unique and selecting a business idea recognizable
opportunities in business/ career choice competitive 2.2 apply the criteria/ brands in the
cookery 1.3 Create a plan of action 1.4 Apply creativity and steps in selecting a viable town/ province
that ensures success of innovative techniques business idea 3.3 Enumerate the
career choice to develop marketable 2.3 determine a business criteria for
product idea based on the criteria/ developing a brand
1.5 Employ a Unique techniques set 3.4 Generate a clear
Selling Proposition and appealing
(USP) to the product brand
product/ service

TLE_PECS9- 12-00-1 TLE_9-12EM-00-1 TLE_9-12EM-10-2 TLE_HECG9-12EM-10-3

II. CONTENT Introduction 1. Assessment of Personal Product development Selecting a business idea Branding
Concepts in cookery Competencies and Skills Key concepts in product Key concepts in selecting
Relevance of the course (PECs) vis-à-vis a development in a business idea
Career opportunities practicing entrepreneur/ Finding value Criteria
employee in a province. Innovation Techniques
1.1 Characteristics unique Selling
1.2 Attributes Proposition (USP)
1.3 Lifestyle
1.4 Skills
1.5 Traits
Analysis of PECs in
relation to a practitioner
Application of PECs to the
chosen business/ career

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages
2. Learner’s Materials Technical- Vocational- Technical- Vocational- Technical- Vocational- Technical- Vocational- Technical- Vocational-
Livelihood Livelihood Livelihood Livelihood Livelihood
Home Economics Home Economics Home Economics Home Economics Home Economics
COOKERY MANUAL COOKERY MANUAL COOKERY MANUAL COOKERY MANUAL COOKERY MANUAL
3. Textbook’s pages Page 1-10 Page 13-20 Page 22-26 Page 29-30 Page 31-32
4. Additional Materials from
Learning Resources (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson What are the Cookery NC II Perform a short review on Presenting the lesson by Review on the past lesson Read the short
or presenting the new lesson Qualification the discussion on the topic answering Technical Terms conversation happened
yesterday (Vocabulary Words) in a restaurant. Imagine
that you are the server
in the scenario. Together
with your group mates,
reenact the situation
between chef and the
 server.
B. Establishing a purpose for Explain the core concepts Identify areas for Identify what is of “value” to Enumerate various Enumerate the criteria
the lesson in Cookery development and growth the customer criteria and steps in for developing a brand
Discuss the relevance of the Align one’s PECs according to Identify the customer selecting a business idea Generate a clear and
course his/ her business/ career Explain what makes product Apply the criteria/ steps appealing product brand
Understand the value of choice unique and competitive in selecting a viable
Cookery in Market Job Create a plan of action that Apply creativity and business idea
Demand ensures success of career innovative techniques to Determine a business idea
choice develop marketable product based on the criteria/
Employ a Unique Selling techniques set

C. Presenting Show and explain the Units Video clip regarding on Giving feedback on their Present a graphic Let students define and
examples/instances of the new of Competency comprising career opportunities experience in their organizer to show the give their idea about
lesson the Qualification in Cookery performance task in various criteria and steps branding
NC II Cookery 1 in selecting a business
idea
D. Discussing new concepts Motivation Discuss the important Discussion on the concepts Explain key concepts of Present the features of a
and practicing new skills #1 Explain the phrases characteristics, traits or of developing a product selecting a business idea good product brand
“Earn while you learn and attributes of good
Learn while you earn” entrepreneur
E. Discussing new concepts and Explain the important skills Why is it important to note Discuss the simple rules for Give some simple tips to
practicing new skills #2 of a successful entrepreneur each step in the concept successful SWOT Analysis publicize a brand
development
F. Developing mastery (Leads Giving feedback Give the main value that Let the students identify
to Formative Assessment 3) The Food and Beverage incorporate to product the various criteria and
Service NC II Qualification steps in selecting a
that a person must achieve business idea
G. Finding practical Explain how can the Explain how Personal To recognize the importance To appreciate the If you have a new
applications of concepts and learners apply the core Entrepreneur Competencies of innovation importance of developing business, how will you
skills in daily living competencies in their daily help them to land a job and generating business publicize your brand?
living idea

H. Making generalizations and Discuss the Units of

abstractions to the lesson Competency in Section 1
Cookery NCII
I. Evaluating learning Summarizing what the Seatwork Familiarize with the concept Answer Task 6 Task 9: Making My On
learners understand in development Page 32 Logo
Cookery NC II Qualification Page 32
J. Additional activities for Research on the Training
application and remediation Regulation Cookery NC II
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: Noted by:

Gliselle C Cabardo JANUS B. SALINAS, PhD.

Subject Teacher Principal I