K TO 12 School NICANOR ZABALA NATIONAL Grade Level 9
DAILY LESSON LOG HIGH SCHOOL
Teacher JACKIE LOU S. VILLARBA Learning Area Cookery
Teaching Dates and Time Week 4 Quarter 4
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content
The learners demonstrate an understanding how to prepare dessert.
Standards
B. Performance
Standards The learners independently prepare dessert
C. Learning LO 4. Storing desserts
Competencies / LO 1. Select packaging materials
Objectives
Write the LC 4.1 Keep desserts in 1.2 Select packaging 2.1 Package food items in
code for each appropriate conditions to 1.1 Define packaging, its materials in accordance compliance with PORTFOLIO
maintain their quality and importance and functions with enterprise standards Occupational Health and COMPILATION
taste Safety Procedures
10. Safety and hygienic practices in storing desserts
11. Required temperature in storing dessert
II. CONTENT PACKAGE PREPARED FOOD STUFF (PF)
1. Functions of food packaging and its importance
III. LEARNING RESOURCES
A. References
1. Teacher’s TLE_HECK9- 12PD-IVh-18 &
Guide pages TLE_HECK9- 12PF-IVi- 1
2. Learner’s Page 220-230
Materials pages
3. Textbook Cookery 9 LM
pages
4. Additional
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Materials from
Learning
Resource (LR)
portal
B. Other .
Learning
Resources
IV.
PROCEDURES
A. Reviewing
previous lesson Submission of students’
or presenting output
the new lesson
Let students enumerate
Let student enumerate the Paper works:
Ask student what is the the different packaging
factors to consider in plating Ask students the lesson School reports
lesson yesterday. materials, its importance
dessert. yesterday. DLL
and functions.
Checking of papers
Recording of scores
Interventions
Other ancillary tasks
B. Establishing Showing pictures of Video presentation on
Video presentation:
a purpose for different packaging
Package food items not
the lesson Video presentation on materials, let the students
Select packaging compliance with
improper storage of dessert. say the purpose of those
materials in accordance Occupational Health and
pictures.
with enterprise standards Safety Procedures
C. Presenting Based on the video what Video presentation: Based on the video
examples/ should be done to prevent what should have been
instances of the dessert from spoilage or Showing different pictures of Select packaging materials done by the owner in
new lesson contamination? packaged dessert. in accordance with packaging food items in
enterprise standards compliance with
Occupational Health and
Safety Procedures
D. Discussing Group Activity: Reportorial Group Activity:
new concepts Group Activity: Reportorial Students answer the
and practicing Each group will be given sets The teacher will post a question.
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new skills #1 Each group will be given sets picture of a specific
of words to elaborate on product.
of words to elaborate, which
potential health hazard if not
they will relate to dessert
stored properly. Each group will present
packaging.
their proposal on how to
package the item.
Video lesson on packaging
E. Discussing Group Activity:
dessert its importance and
new concepts Group Reportorial and video
functions. Group Reportorial
and practicing lesson
new skills #2
F. Developing
mastery (Leads Activity: Choose and explain. Video lesson in Food
to Formative Ask students the different Safety on Storing and
Assessment 3) Students will pick a word ways to package dessert and Transporting Foods
Group Reportorial
from the bowl then give a its importance.
brief explanation on how to
store it properly.
G. Finding
practical How does packaging What values should
What tools in your home that Which of the following
applications of materials develop your have to make Food
packaging materials are
concepts and can be used to store dessert values toward work Safety on Storing and
commonly used in your area?
skills in daily properly? ethics? Transporting Foods
living
H. Making
generalizations Why is it important to store Let student answer the As students the Enumerate the
and dessert properly? following questions: importance of packaging different factors in the
abstractions What are the different ways materials in accordance spoilage of food and
about the to package dessert? with enterprise standards. ways to safety food on
lesson What is the importance of storing and
packaging dessert? transporting foods.
What are the functions of the
different packaging material?
I. Evaluating
Post – test on selecting
learning Post-Test on storing dessert Post-test on
packaging materials in Post – test r factors in
properly. packaging materials,
accordance with the spoilage of food.
its importance and
enterprise standards..
functions.
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J. Additional
activities for
application or
remediation
V. REMARKS
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 to
require
remediation
E. Which of my
teaching
strategies
worked well?
Why did these
work?
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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?
Prepared by:
JACKIE LOU S. VILLARBA
Teacher I
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