GRADES 1 TO 12 School DAILY LESSON LOG Teacher Teaching Dates & Time BALAYAN NATIONAL HIGH SCHOOL Grade Level 7 MARIA ELENA R. BULASAG Learning Area TLE-Cookery 2 hours Quarter DAY 1 I. OBJECTIVES A. Content Standards B. Performance Standards C. Learning Competencies/ Objectives II. CONTENT The learners demonstrate an understanding of basic concepts and theories in cookery. The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation. 1. Explain basic concepts in cookery 2. Discuss the relevance of the course 3. Explore opportunities for cookery as a career Introduction Basic concepts in cookery Relevance of the course Career opportunities III. LEARNING RESOURCES A. References 1. Teacher’s Guide pp. Curriculum Guide page 3 2. Learner’s Materials pp. Module pages 2 - 5 3. Textbook pp. 4. Additional Materials from Learning Resource portal B. Other Learning Resources https://i.ytimg.com/vi/IP321w5nMvo/hqdefault.jpg http://www.spot.ph/newsfeatures/60518/the-spot-ph-guide-to-weekend-classes https://firstgourmetacademy.wordpress.com/category/uncategorized/page/2/ https://i.ytimg.com/vi/5PNyGctfvHM/maxresdefault.jpg http://www.chefline.co.uk/popup_image.php?pID=2732&image=0 http://www.zazzle.com/aprons https://www.pamperedchef.com/shop/Cookware/Cookware+Utensils/Executive+Slotted+Turner/2358 http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/basic_principles_of_cookery.html Curriculum Guide DLP IV. PROCEDURES A. Reviewing previous lesson or presenting the new lesson B. Establishing a purpose for the Lesson Answer the Pre-test in Cookery module pp. 2-5 Picture Puzzle Game Directions: Answer the questions given. Each correct answer will give you a chance to reveal the given pictures. http://www.chefline.co.uk/popup_shop/ Cookware/Cookware+Utensils http://www.zazzle.com/apron Questions: 1) This is used for slicing, chopping and mincing food. http://.pamperedchef.com/image.php?pID=2732 &image=0Executive+Slotted+Turner/2358 CHOPPING BOARD 2) It is an outer protective garment that covers primarily the front of the body. APRON 3) The tool used in turning the food when cooking. FLIPPER C. Presenting examples/instances of the new lesson Slide show: The teacher will show pictures of different persons working in the field of cookery. https://i.ytimg.com/vi/IP321w5nMvo/ hdqefault.jpg D. Discussing new concepts and practicing new skills # 1 http://www.spot.ph/newsfeatures/60518/ the-spot-ph-guide-to-weekend-classes https://firstgourmetacademy.wordpress. com/category/uncategorized/page/2/ https://i.ytimg.com/vi/5PNyGctfvHM/ maxresdefault.jpg “LET’S DO IT” The class will grouped into three (3), each group will be given the following tasks: Group 1 – Using a Venn Diagram, discuss the concept of cookery during the ancient times and cookery today Group 2 – Give the relevance of the course Group 3 - Through a drawing, show different career opportunities in cookery E. Discussing new concepts and practicing new skills # 2 “YOU KNOW IT, SHARE IT” Directions: With your partner, fill the pan with the needed information about the concept, importance and career opportunities cookery. Write your answer in a one whole sheet of paper. Areas o“You know Opportunities it, share it” Relevance Directions: With your partner, fill the pan with the needed information about the concept, importance “LAST GROUP STANDING” F. Developing mastery Directions: You will be given a chance to pick out a task to be presented in the class. Task 1: Singing the areas of cookery (Song) Task 2: Acting out the importance of cookery (Role Play) Task 3: Advertising the career opportunities (Commercial) RUBRICS Criteria Relevance/Message G. Finding practical applications of concepts and skills in daily living H. Making generalizations and abstractions about the lesson 5 Understanding of concept is clearly evident. 3 Understanding of concept is evident. 2 Understanding of the concept is not evident. Organized Presentation Presentation is orderly and visually appealing. Presentation is orderly and effective. Presentation is not orderly done. Creativity Engaging and attention grabbing throughout the presentation. Mostly engaging. Interesting in parts but not sustained. If you will be given a chance to choose any business or career relevant to cookery, what will you choose and why? Based on the discussion complete the statements below. Cookery is divided into ____________________________. This course is important because ____________________. Someday, a cookery student can become _______________________________. I. Evaluating learning TRUE or FALSE. Draw a chef’s hat if the statement is true and if it is false draw a spatula 1) Cookery is the practice or skill of preparing and cooking food. 2) Baking is an area of cookery. 3) Cooking involves the application of heat to foodstuff. 4) Cookery is not only concerned with tenderizing of food but also in the creation and concentration of flavors. 5) The skill cookery involved the ability to control the amount of foodstuff. 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 lessons work? No. of learners who have caught up with the new lesson D. No. of learners who continue to require remediation E. Which of my teaching strategies worked well? Why did these work? Is it a great help for an entrepreneur or a would-be entrepreneur to have knowledge of the concepts of cookery? Why? Or why not? Make a list of different career opportunities in the field of cookery within your locality. F. What difficulties did I encounter which my principal or supervisor can help me solve? G. What innovation or localized material did I used/discover which I wish to share with other teachers?