School SAN AGUSTIN INTEGRATED SCHOOL Grade Level 7

DAILY Teacher ANGELA CAMILLE P. CARIAGA Subject T.L.E (HORTICULTURE)

LESSON LOG Date and Time August 19-23, 2019 Quarter SECOND
(1:00-2:00)(2:00-3:00)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of basic concepts and theories in cookery.
B. Performance Objective The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation
C. Learning Competencies/ The learners explain basic concepts in cookery, discuss the relevance of the course, and explore opportunities for cookery as a career.
Objectives )
( Write the LC code for each)
II. CONTENT ( Subject Matter) ITEM ANALYSIS AND CREATE MINIATURE IRRIGATION HOLIDAY INTRODUCTION TO ICL
CHECKING CANAL/PASSING AND ASSESSING OF COOKERY
PROJECTS FOR FIRST QUARTER
III. LEARNINGRESOURCES
A. References
1. Teachers Guide pages Horticulture Module, p.97 Commercial Cookery LM, pp. 1-
4
2. Learners Material Pages
3. Textbook pages
4. Additional Materials from LRDMS

B. Other Learning Resources Internet / Use of laptop Internet / Use of laptop

IV. PROCEDURES Preparatory Activities Preparatory Activities
1. Prayer 1. Prayer
2. Attendance/ assignment 2. Attendance/ assignment
3. Classroom management 3. Classroom management
A. Reviewing past lesson or Recall of the past lessons. Review the basic concepts in
Presenting the new lesson cookery.
B. Establishing a purpose of the Shows figures related to
new lesson cookery.
C. Presenting Examples/ instances Games
of the new lesson
D. Discussing new concepts and MATERIALS NEEDED: Discuss the terms in cookery.
practicing new skills no.1. Quantity Description 1 pc Illustration
board 10 bar Activity clay
E. Discussing new concepts and INSTRUCTIONS: Discuss the others terms in
practicing new skills no.2 1. Your teacher will divide the class into cookery.
groups (5 members in a group) 2. From
your activity sheet 2.1. Select the best
work among your group members. 3.
Decide which work will serve as your
model in creating your miniature irrigation
 canal. 4. You will be given one hour to
finish your group activity. 5. Submit your
output when it is already completed.
F. Developing Mastery(Leads to What do you know about
Formative Assessment 3.) cookery?
G. Finding practical application of How can you relate cookery in
concepts and skills in daily living daily living?

H. Making Generalization and What are the basic concepts in

abstraction about the lesson cookery?
I. Evaluating learning Evaluation Draw as many cooking materials
Your work will be evaluated by your as you see in your house.
teacher using the following criteria:
1. Accuracy 50% 2. Design 20% 3.
Presentation 20% 4. Neatness 10 %
J. Additional activities for application
and remediation

V.REMARKS

VI.REFLECTION

A. No. of learner who earned 80%

B .No. of learner who scored below 80% (
needs remediation)
C. No. of learners who have caught up with
the lesson
D. No of learner who continue to require
remediation
E. Which of my teaching strategies work
well? Why?
F. What difficulties did I encounter which
my principal /supervisor can help me
solve?
G. What innovation or localized materials
did I use/discover which I wish to share
w/other teacher?

Prepared by: Noted:

ANGELA CAMILLE P. CARIAGA MARY ANN JOSELI M. GAERLAN
Teacher I School Principal
 School SAN AGUSTIN INTEGRATED SCHOOL Grade Level 7
DAILY Teacher ANGELA CAMILLE P. CARIAGA Subject T.L.E (HORTICULTURE)
LESSON LOG Date and Time August 26-30, 2019 Quarter SECOND
(1:00-2:00)(2:00-3:00)

Monday Tuesday Wednesday Thursday Friday

I. OBJECTIVES
A. Content Standards
B. Performance Objective
C. Learning Competencies/ Objectives )
( Write the LC code for each)
II. CONTENT ( Subject Matter)
III. LEARNINGRESOURCES
A. References
1. Teachers Guide pages
2. Learners Material Pages
3. Textbook pages
4. Additional Materials from LRDMS
The learners demonstrate an understanding of the use and maintenance of equipment in cookery.
The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures.
Utilize appropriate kitchen tools, equipment, and paraphernalia. (TLE_HECK7/8UT-0a-1)
1.1 Identify types of tools, equipment, and paraphernalia.
1.2 Classify the types of appropriate cleaning tools and equipment based on their uses.
1.3 Describe the various types of kitchen tools, equipment, and paraphernalia.
HOLIDAY Use and Maintain Kitchen Tools Use and Maintain Kitchen Tools QUIZ( KITCHEN TOOLS) ICL
( continuation)
Commercial Cookery LM, pp. 5- Commercial Cookery LM, pp. 5-15 Commercial Cookery LM, pp. 1-15

B. Other Learning Resources Internet Internet Internet

IV. PROCEDURES Preparatory Activities
1. Prayer
2. Attendance/ assignment
3. Classroom management
A. Reviewing past lesson or Presenting Recall of the past lesson.
the new lesson
B. Establishing a purpose of the new Direction: Identify the word/s that
lesson best describes the following
statements. Write your answer on
a separate sheet of paper.
1. It is the most popular,
lightweight, attractive and less
expensive materials of kitchen
utensils and equipment.
2. A more complicated tool that
may refer to a small electrical
appliance.
3. A kitchen tool which is
specifically designed for pulping
garlic for cooking.
C. Presenting Examples/ instances of What utensils commonly found in
the new lesson the kitchen?
Preparatory Activities Preparatory Activities
1. Prayer 1. Prayer
2. Attendance/ assignment 2. Attendance/ assignment
3. Classroom management 3. Classroom management
Recall of the past lesson. Recall of the past lesson.
Direction: Identify the word/s that Show a figure of an orchard.
best describes the following
statements. Write your answer on
a separate sheet of paper.
1. It is the most popular,
lightweight, attractive and less
expensive materials of kitchen
utensils and equipment.
2. A more complicated tool that
may refer to a small electrical
appliance.
3. A kitchen tool which is
specifically designed for pulping
garlic for cooking.
What utensils commonly found in
the kitchen?
 D. Discussing new concepts and
practicing new skills no.1.
E. Discussing new concepts and
practicing new skills no.2
F. Developing Mastery (Leads to
Formative Assessment 3.)
G. Finding practical application of
concepts and skills in daily living
Discuss materials of kitchen
utensils and equipment commonly
found in the kitchen.
Give examples of kitchen utensils
and equipment commonly found in
the kitchen.
List down kitchen tools you see in
the kitchen.
How do you apply the use of
kitchen tools in daily living?
Discuss materials of kitchen
utensils and equipment commonly
found in the kitchen.
Give examples of kitchen utensils
and equipment commonly found in
the kitchen.
Answer p. 15 of Cookery LM.
How do you apply the use of
kitchen tools in daily living?

H. Making Generalization and
abstraction about the lesson
I. Evaluating learning
J. Additional activities for application
and remediation
Give one example of kitchen tools
and explain.
Using your creativity, draw five
examples of kitchen utensils that
can be found in your house.
Present your work in the whole
class.
Bring crayons and bond paper.
Give one example of kitchen tools
and explain.
Using your creativity, draw five
examples of kitchen utensils that
can be found in your house.
Present your work in the whole
class.
Bring crayons and bond paper.

V.REMARKS

VI.REFLECTION

A. No. of learner who earned 80%

B .No. of learner who scored below 80% (
needs remediation)
C. No. of learners who have caught up with
the lesson
D. No of learner who continue to require
remediation
E. Which of my teaching strategies work
well? Why?
F. What difficulties did I encounter which
my principal /supervisor can help me
solve?
G. What innovation or localized materials
did I use/discover which I wish to share
w/other teacher?

Prepared by: Noted:

ANGELA CAMILLE P. CARIAGA MARY ANN JOSELI M. GAERLAN

Teacher I School Principal