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Quarter1-Week- 3 daily- lesson- log.docx

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Maria Regina Ni?a Osal

This document contains a daily lesson log for a grade 10 cooking class focusing on preparing and cooking egg dishes over four days from June 19-22, 2017. Each day covers objectives, content, learning resources, procedures, and reflections. The class demonstrates methods for cooking hard boiled and poached eggs, with activities like video demonstrations, group work to prepare assignments, and evaluations of students' cooked egg outputs against standards. The goal is for students to understand and independently prepare different egg dishes.

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GRADE 1 to 12 DAILY LESSON LOG School Grade Level 10 Teacher Learning Area TLE.-HE-Cookery Teaching Date and Time June 19-22, 2017 Quarter First MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY I. OBJECTIVE A. Content Standard The learners demonstrate an understanding in preparing and cooking egg dishes The learners demonstrate an understanding in preparing and cooking egg dishes The learners demonstrate an understanding in preparing and cooking egg dishes The learners demonstrate an understanding in preparing and cooking egg dishes B. Performance Standard The learners independently prepare and cook egg dishes The learners independently prepare and cook egg dishes The learners independently prepare and cook egg dishes The learners independently prepare and cook egg dishes C. Learning Competency/Object ives /Code LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 II. CONTENT LESSON 1. PREPARE EGG DISHES(ED) Varieties of egg dishes Varieties of egg dishes Methods of cooking eggs A. hard boiled eggs Methods of cooking eggs B. Poached Eggs III. LEARNING RESOURCES A. References 1. CBLM II Food Trades. Module VI. Lesson III. 1. CBLM II Food Trades. Module VI. Lesson III. 1. CBLM II Food Trades. Module VI. Lesson III. 1. CBLM II Food Trades. Module VI. Lesson III. 1. Teacher¡¯s Guide Pages Page 24 Page 24 pp 24-25 pp 24-25
2. Learner¡¯s Materials page pp.54-55 pp.54-55 pp. 55-56 pp. 55-56 3. Textbook pages 4. Additional Materials From Learning Resource (LR) portal http://startcooking.com/public/imag es/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG http://startcooking.com/public/imag es/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG http://startcooking.com/public/imag es/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG http://startcooking.com/public/ima ges/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG B. Other Learning Resource Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson We used egg as food , aside from this what are their other uses? Who among you ate egg for breakfast? Review about varieties of egg dishes Let the learners perform mise en place Remind the students about the cleanliness and safety during practicum B. Establishing a purpose for the lesson What kind of egg do you want to eat? What particular way of cooking eggs did you used? Group the class and let them prepare the task assign to them on different ways of cooking boiled and poached egg. (Materials are assigned to them ahead) Remind the learners about the rubrics to be used for assessment of their performance C. Presenting examples/Instanc es of the new lesson Picture parade Showing different methods of cooking egg. Group Activity -Second Day Group the learners into two those who like to eat egg cooked with shell and those who like cooked without shell The teacher will demonstrate the proper way of cooking egg Instruct learners to follow procedures in cooking boiled eggs on page 55LM Mis en place D. Discussing new concepts and practicing new skills #1 Lecture ¨CDiscussion on Variety of egg dishes Group discussion/ Consolidation of answer Guide the learners in doing their assigned task Guide the learners in doing their assigned task E. Discussing new concepts and practicing new Video showing from you tube different methods of cooking egg Let the learners Give their reason/s. Let them present their output Let them present their output
skills #2 F. Developing Mastery Pair and Share Each pair will share to the class what they learned from video showing Each group will select one representative to Share it in class Evaluate the learners output based on The Standard Qualities of Cooked Eggs in shell p56 LM Evaluate the learners output based on The Standard Qualities of Cooked Eggs in shell p56 LM G. Finding practical application of concepts and skills Who among you already cook different ways of cooking egg in your home? Why do we need to eat eggs? What is importance to know the proper ways of cooking boiled egg? Why it is important to know the proper way of cooking poached egg? H. Making generalizations and abstractions about the lesson What is the vital role of egg in our life? Why egg is considered as functional food Ask the learners to share their experience in doing the given Task Ask the learners to share their experience in doing the given Task I. Evaluating Learning Written Exam Assess the learners activity Output should be assess based on the given standards page56LM Perform CLAYGO Output should be assess based on the given standards page56LM Perform CLAYGO J. Additional activities for application or remediation Bring ingredients or materials for tomorrows activity Bring ingredients or materials for tomorrows activity Bring ingredients or materials for tomorrows activity Bring ingredients or materials for tomorrows activity VI. REMARKS VII. 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?

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Quarter1-Week- 3 daily- lesson- log.docx

  • 1. GRADE 1 to 12 DAILY LESSON LOG School Grade Level 10 Teacher Learning Area TLE.-HE-Cookery Teaching Date and Time June 19-22, 2017 Quarter First MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY I. OBJECTIVE A. Content Standard The learners demonstrate an understanding in preparing and cooking egg dishes The learners demonstrate an understanding in preparing and cooking egg dishes The learners demonstrate an understanding in preparing and cooking egg dishes The learners demonstrate an understanding in preparing and cooking egg dishes B. Performance Standard The learners independently prepare and cook egg dishes The learners independently prepare and cook egg dishes The learners independently prepare and cook egg dishes The learners independently prepare and cook egg dishes C. Learning Competency/Object ives /Code LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 LO2. Prepare and cook egg dishes 2.3. Cook egg dishes in accordance with the prescribed standard TLE-HECK9-12ED-Ib-d-2 II. CONTENT LESSON 1. PREPARE EGG DISHES(ED) Varieties of egg dishes Varieties of egg dishes Methods of cooking eggs A. hard boiled eggs Methods of cooking eggs B. Poached Eggs III. LEARNING RESOURCES A. References 1. CBLM II Food Trades. Module VI. Lesson III. 1. CBLM II Food Trades. Module VI. Lesson III. 1. CBLM II Food Trades. Module VI. Lesson III. 1. CBLM II Food Trades. Module VI. Lesson III. 1. Teacher¡¯s Guide Pages Page 24 Page 24 pp 24-25 pp 24-25
  • 2. 2. Learner¡¯s Materials page pp.54-55 pp.54-55 pp. 55-56 pp. 55-56 3. Textbook pages 4. Additional Materials From Learning Resource (LR) portal http://startcooking.com/public/imag es/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG http://startcooking.com/public/imag es/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG http://startcooking.com/public/imag es/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG http://startcooking.com/public/ima ges/ IMGP4143.JPG http://startcooking.com/public /IMG_7835-1.JPG B. Other Learning Resource Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils Eggs, cooking utensils IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson We used egg as food , aside from this what are their other uses? Who among you ate egg for breakfast? Review about varieties of egg dishes Let the learners perform mise en place Remind the students about the cleanliness and safety during practicum B. Establishing a purpose for the lesson What kind of egg do you want to eat? What particular way of cooking eggs did you used? Group the class and let them prepare the task assign to them on different ways of cooking boiled and poached egg. (Materials are assigned to them ahead) Remind the learners about the rubrics to be used for assessment of their performance C. Presenting examples/Instanc es of the new lesson Picture parade Showing different methods of cooking egg. Group Activity -Second Day Group the learners into two those who like to eat egg cooked with shell and those who like cooked without shell The teacher will demonstrate the proper way of cooking egg Instruct learners to follow procedures in cooking boiled eggs on page 55LM Mis en place D. Discussing new concepts and practicing new skills #1 Lecture ¨CDiscussion on Variety of egg dishes Group discussion/ Consolidation of answer Guide the learners in doing their assigned task Guide the learners in doing their assigned task E. Discussing new concepts and practicing new Video showing from you tube different methods of cooking egg Let the learners Give their reason/s. Let them present their output Let them present their output
  • 3. skills #2 F. Developing Mastery Pair and Share Each pair will share to the class what they learned from video showing Each group will select one representative to Share it in class Evaluate the learners output based on The Standard Qualities of Cooked Eggs in shell p56 LM Evaluate the learners output based on The Standard Qualities of Cooked Eggs in shell p56 LM G. Finding practical application of concepts and skills Who among you already cook different ways of cooking egg in your home? Why do we need to eat eggs? What is importance to know the proper ways of cooking boiled egg? Why it is important to know the proper way of cooking poached egg? H. Making generalizations and abstractions about the lesson What is the vital role of egg in our life? Why egg is considered as functional food Ask the learners to share their experience in doing the given Task Ask the learners to share their experience in doing the given Task I. Evaluating Learning Written Exam Assess the learners activity Output should be assess based on the given standards page56LM Perform CLAYGO Output should be assess based on the given standards page56LM Perform CLAYGO J. Additional activities for application or remediation Bring ingredients or materials for tomorrows activity Bring ingredients or materials for tomorrows activity Bring ingredients or materials for tomorrows activity Bring ingredients or materials for tomorrows activity VI. REMARKS VII. REFLECTION A. No. of learners who earned 80% in the
  • 4. 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?