Annex 2 B.4 to DepEd Order No. 42, s.

2016

School BAMBANG NATIONAL HIGH SCHOOL Grade Level 7

Teacher JENIELLE G. SISON Learning Commercial Cooking
GRADE 1 to 12
Area
DAILY LESSON
Teaching Dates and Time June 3,4,5,6,&7 Quarter 1st
LOG
Monday Tuesday Wednesday Thursday Friday
I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be
followed and if needed, additional lessons, exercises and remedial activities may be done for developing content knowledge and
competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and
competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the
curriculum guides.

A. Content Standards The learners will demonstrate an understanding of the basic concepts an underlying theory in Exploratory Home Economics.

B. Performance 1. The learners independently identifies the tools and equipment used in Cookery.
Standards 2. The learners will know the techniques on how to maintain cooking tools and equipment.
3. The learners will be knowledgeable and familiarized with the different cooking terms and procedure.
C. Learning At the end of the chapter, the students are expected to:
Competencies 1. Use appropriate kitchen tools, equipment, and paraphernalia
Write the LC code for each 2. Maintain kitchen tools, equipment, and paraphernalia
3. Perform mensuration and calculations
4. Interpret kitchen layout
5. Identify the different cooking procedures.
Practice occupational health and safety procedures
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be
tackled in a week or two.
Materials of Kitchen utensils and equipment commonly found in the kitchen.

III. LEARNING List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure
RESOURCES 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.Exploratory Home 1.Exploratory Home 1.Exploratory Home 1.Exploratory Home 1.Exploratory Home
Economics Technology and Economics Technology and Economics Technology and Economics Technology and Economics Technology
Livelihood Education Livelihood Education Livelihood Education Livelihood Education and Livelihood Education
2. K to 12 Basic education 2. K to 12 Basic education 2. K to 12 Basic education 2. K to 12 Basic education 2. K to 12 Basic education
Curriculum Technology and Curriculum Technology and Curriculum Technology and Curriculum Technology and Curriculum Technology
Livelihood Education Livelihood Education Livelihood Education Livelihood Education and Livelihood Education
Learning Module Learning Module Learning Module Learning Module Learning Module
Commercial Cooking Commercial Cooking Commercial Cooking Commercial Cooking Commercial Cooking
 1. Teacher’s Guide 1, page 77 to 100 1, page 77 to 100 1, page 77 to 100 1, page 77 to 100 1, page 77 to 100
pages 2. page 10 to 30 2. page 10 to 30 2. page 10 to 30 2. page 10 to 30 2. page 10 to 30
2. Learner’s 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97
Materials pages 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20

3. Textbook pages 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97 1. 82,83,87,88,89 & 97
2. 13,14,15,17 & 20 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20 2. 13,14,15,17 & 20
4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other Learning Manila Paper Photocopy materials Manila Paper Photocopy materials Photocopy materials
Resources Photocopy materials
Monday Tuesday Wednesday Thursday Friday
IV. PROCEDURES 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, question their learning processes, and draw conclusions
about what they learned in relation to their life experiences and precious knowledge. Indicate the allotment for each step.
A. Reviewing previous Presenting the Pre-test Introduction to the Holiday Continuation of Review of the past
lesson or for Exploratory T.L.E. – different materials used introduction to the lesson and presentation
presenting the new Commercial Cooking on different kitchen tools, different materials used of the different kitchen
lesson utensils, and equipment on different kitchen tools, tools and utensils
utensils, and equipment
B. Establishing a To assess the present To know the material Holiday To know the material To understand the
purpose for the knowledge of the composition of the composition of the different uses of the
lesson learners in the field of different kitchen tools and different kitchen tools and different kitchen tools
cookery equipment equipment and utensils
C. Presenting Distribution of the test Showing of pictures and Holiday Showing of pictures and Showing of pictures and
examples/ questionnaires actual kitchen utensils actual kitchen utensils actual kitchen tools
instances of the
new lesson
D. Discussing new Discussion of the Discussion of the Holiday Discussion of the Discussion of the
concepts and different instructions for strengths and strengths and different Kitchen tools
practicing new the different test parts weaknesses of the weaknesses of the and equipment
skills #1 different materials different materials
E. Discussing new Discussion of terms new Discussion of the care of Holiday Discussion of the care of Discussion of the
concepts and to the learners the different materials the different materials different care for the
practicing new used in kitchen utensils used in kitchen utensils different kitchen tools
skills #2 and equipment and equipment and utensils
F. Developing mastery Learners will be able to Learners will fully Holiday Learners will fully Learners will be able to
(Leads to formative have an insight about understand the use, understand the use, understand the proper
Assessment 3) Exploratory Cookery strengths, and strengths, and use of the different
weaknesses of the weaknesses of the kitchen tools and
different materials different materials utensils
G. Finding practical Learners will know what Learners will be able to Holiday Learners will be able to Learners will be able to
applications of types of lessons and care for their kitchen tools care for their kitchen help in food preparation
concept and skills discussions they will at home tools at home at home properly using
in daily living encounter on the subject the correct tools and
utensil
H. Making Learners can be Holiday
generalizations and assessed of their
abstractions about present learning and
the lesson understanding
I. Evaluating learning Checking of test paper Question and Answer Holiday Question and Answer Question and Answer

J. Additional activities Advance reading on the Advance reading on Holiday Advance reading on Advance reading for the
for application or materials used in Kitchen Kitchen tools and utensils Kitchen tools and utensils remaining kitchen tools
remediation utensils and utensil to be
discussed
V. REMARKS

Monday Tuesday Wednesday Thursday Friday

VI. REFLECTION 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 them relevant questions.
A. No. of learners who
earned 80% on the
formative
assessment
B. No. of learners who
require additional
activities for
remediation
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
 D. No. of learners who
continue or 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?
For improvement, enhancement and/ or clarification of any Deped material used, kindly submit feedback to bld.tld@deped.gov.ph

Prepared by: Checked by: Approved:

JENIELLE G. SISON LILY S. ORCALES IGNACIO D. DUMANGENG Ph.D.

Teacher I Head Teacher III-T.L.E. Dept. Secondary School Principal IV