DAILY LESSON LOG FOR SENIOR HIGH SCHOOL

SCHOOL Mandaue City SPED CENTER High School GRADE LEVEL Grade 11- TVL
GRADES 1 TO 12 TEACHER FEBELOU H. BONOCAN LEARNING AREA Cookery NC II
DAILY LESSON LOG
TEACHING DATES AND TIME Oct. 28-31, 2019 QUARTER/Week Third/ Week 1

MONDAY TUESDAY WEDNESDAY THURSDAY

Learning Competencies LO 1. Perform mise en place
1.1 clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
1.2 identify ingredients according to the given recipe
1.3 identify culinary terms related to sandwiches identify type/classification of sandwiches

TLE_HECK9-12SW-IIIa-11

A.Content Standards The learners demonstrate an understanding how to prepare sandwiches.

B.Performance Standards The learners independently prepare sandwiches.

I.OBJECTIVES a. Define sandwich. a. Name ingredients according to a.Identify type/classification of a. Name the ingredients in making
b. Identify tools and equipment the given recipe. sandwiches. sandwich.
needed in preparing sandwiches. b. Identify the ingredients in b. Differentiate each classification b. Present the finish products.
c. Use appropriate tools, utensils preparing sandwiches. of sandwiches. c. Follow instructions carefully.
and equipment for different c. Realize the importance of c. Listen to class discussion
types of sandwiches. knowing the right ingredient to be attentively.
d. Study culinary/industry terms use in sandwich preparation.
used with regard to sandwiches.
e. Participate in class discussion
actively.
II.CONTENT
1. History of Sandwich 1.Ingredients Used For Sandwiches 1.Classification of sandwiches Prepare Sandwiches
2. Tools, equipment, and utensils
needed in preparing sandwiches.
3. Uses and functions of tools
and equipment.
III.LEARNING RESOURCES List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of
concrete and manipulative materials as well as paper- based materials. Hands- on learning promotes concept development.
A.References
1.Teacher’s Guides/Pages
2.Learner’s Materials Pages
3.Textbook Pages
4.Additional Materials from Learning
Resources (LR) portal
B.Other Learning Resources
IV.PROCEDURES
A.Reviewing previous lesson or
presenting the new lesson
Pages 116-122 Pages 124-126 Pages 127-129
Pictures of sandwiches Pictures of ingredients in sandwich
making
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 processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge, indicate the
time allotment for each step.
Prayer,Attendance,Motivational Prayer, Attendance, Motivational Prayer, Attendance, Motivational Prayer, Attendance
Activity. Activity. Activity. Preparation of
Teacher will show the following Teacher will play a Video on Materials/Ingredients/Cooking
pictures: Sandwich Making. Review about the previous lesson. Outfit.
(https://youtube/qdcCAhH0LBg) Mise en place.
Pictures of Different Type of
The students will answer the Sandwiches.
question: What are the ingredients
in making sandwich?

The students will identify the

pictures.
B.Establishing a purpose for the lesson
Present to the students the
history of sandwich.
Ingredients Use For Sandwich
Different Types of Sandwiches
Making Preparation Performance Proper

Discuss the different tools and

equipment needed in sandwich
preparation.

Common culinary/industry terms

C.Presenting examples/instances of
the new lesson
D.Discussing new concepts and
practicing new skills #1
used with regard to sandwiches.
Teacher will present local Teacher will present local
ingredients and the students will sandwich products. ( Localization)
identify them. (Localization)
Let the students identify tools
and equipment needed in the
following sandwich preparation:
Hamburger, Rolled Sandwich
E.Discussing new concepts and
practicing new skills #2
F.Developing mastery
(Leads to formative assessment)
G.Finding practical/applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I.Evaluating Learning
J.Additional activities for application
or remediation
V.REMARKS
VI.REFLECTION
A.No. of learners who earned 80% of
the formative assessment
B.No. of learners who require
additional activities to remediation
Oral Questioning Recognize Me Activity
Identification of Tools and P. 127
Equipment.
Ask:
What are the sandwiches you
have tried making at home?
Let the students discuss the
process in making such recipe.
The learners will generalize what
they have learned in the
performance tasks.
10 Items Quiz Summative Test (20 Items)
(Differentiated Instruction)
HI and ID Students
Preparation of Project Plan for
Performance Tasks
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 relevant
questions.

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
material did I use/discover which I
wish to share with other teachers?
Prepared by: Checked by:

FEBELOU H. BONOCAN CAROLINA F. AMBRAY

SHS Teacher School Head