Grade 12
Daily Lesson
Log
School:
Teacher:
Teaching Dates & Times:
S1:
I. OBJECTIVES
Graduation Day for Summer
A. Content Standards
B. Performance
Standards
C. Learning
Competencies/
Objectives
with
Competency Codes
II. CONTENT
III. LEARNING RESOURCES
A. References
B. Teaching
Learning
Materials
C. Teaching
Methodology
and
Strategies
D. Integration
IV. PROCEDURES
A. Reviewing
previous
lesson or presenting
the new lesson
B. Establishing a purpose
for the lesson
C. Presenting examples
of the new lesson
D. Discussing
new
concepts
and
practicing
new
PATRIA SABLE CORPUS COLLEGE
EDISON D. AGUILAR
W1;S1-4/ 2:00-5:00PM/TTH
Grade Level:
Learning Area:
Sem/SY /Quarter:
12
Cookery NC II
1st Sem;2017-2018; 1st Quarter
S2:
S3:
S4:
At the end of the sessions, students are expected to:
1. Acquaint with the Hospitality Industry being their field of choice;
2. Discuss the values and importance of learning areas in the HI; and
3. Appreciate the Industry
The learner demonstrates interests in identifying his/her skills as the learning process is undertaken’
The learner independently demonstrates core competencies as prescribed in the TESDA Training Regulation.
At the end of the session learners are expected to:
1.
Compare with one’s PEC with those practitioners/ entrepreneur;
2.
Assess one’s PEC;
3.
Assess Practitioner’s PEC
INTRODUCTION TO THE HOSPITALITY INDUSTRY AND ENTREPRENEURIAL COMPETENCIES
TESDA Training Regulation, TESDA
Projector, Laptop, Board Marker Cook Book Magazines
Classroom Discussion
Values; History
Setting the mood and presentation of learning objectives.
Defining technical terminologies use in the industry.
Discussion in the Assessment of PECs, its components, relevance and importance in the industry and
to practitioners.
concepts
E. Developing mastery
(leads to mastery)
F. Applications/Finding
practical applications
of concept and skills in
daily living
G. Making generalization
and
abstractions
about the lesson
H. Evaluating Learning
I. Additional Activities
for application or
mediation
V.REMARKS
VI.REFLECTION
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
lesson work? No. of
learners who have
caught up with the
lesson
D. No. of Learners who
Questioning:
Students will identify PECS that they believe they possess to become a member of the industry.
Students will write their characteristics that best suit to the PECs and to the industry.
Make a concept map about the topics discussed.
Assignement:
Students will read the KEY CONCEPTS OF MARKET AND CONSUMER ANALYSIS to be discussed next
meeting.
E.
continue to require
Which of my teaching
strategies
worked
well? Why did these
work?
Prepared by:
EDISON D. AGUILAR
Teacher, Cookery NC II
Checked by:
JULIE ANN P. HERNANDEZ, MAEd
PSCC-SHS Principal
Approved by:
JULIE ANN HERNANDEZ, MAEd
PSCC-SHS Principal