DAILY LESSON LOG School Teacher Teaching Dates and Time I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/Objectives II. CONTENT III. LEARNING RESOURCES A. References 1. Teacher’s Guide Pages 2. Learner’s Material Pages 3. Textbook Pages 4. Additional Materials from Learning Resources B. Other Learning Resources IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the lesson C. Presenting examples/instances of the new lesson D. Discussing new concepts and practicing new skill #1 E. Discussing new concepts and practicing new skill #2 F. Developing Mastery G. Finding practical applications of concepts & skills in daily living H. Generalizing & 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% in the evaluation B. No. of learners who require additional activities for remediation who scored below 80% C. Did the remedial lesson work? No. of learners who 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? JUAN SUMULONG HS ALVA CATALINA G. ARMADA MAY 24, 2022. 8-10AM Grade Level GRADE 12 Learning Area COMMERCIAL COOKING Quarter QUARTER 4 COT 2 ONLINE DISTANCE LEARNING MODALITY (Synchronous Class) The learner demonstrates understanding of the concepts, theories and principles in planning and controlling menu-based catering. The learner demonstrates knowledge ang skills in quantifying a recipe. Learners will be able to: 1. Explain the two methods in quantifying a recipe 2. Apply knowledge on how to quantify a recipe 3. Describe the purpose of quantifying a recipe Quantify and Costing Recipes Pages 58-60; “Foodservice Management” by Corazon F. Gatchalian Activity Sheets for Quantifying Recipes https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/convertand-adjust-recipes-and-formulas/ Ask though-provoking question about the topic. “If you were asked to prepare a dish good for 100 guests, how will you measure the quantity of the recipe you have if it is only good for 5 servings?” Learners perform a simple computation of a given situation/recipe. Discuss the two methods of quantifying a recipe Students will be able to quantify a recipe that is being presented by the teacher Students will be quantifying a given list of ingredients (Activity Sheet in Quantifying Recipe) Share an experience in preparing a certain dish focusing on how they quantified the recipe Realize the value of knowing how to quantify a recipe Learners will present a quantified recipe on their prepared menu (Individual Activity) Using the menu, they have created as a group, the learners will quantify each recipe that they will be using for their event, each recipe should be good for 80 guests.
