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Record and Paper Works

1) The document is a daily lesson log from St. Lucia National High School for a commercial cooking class. 2) Over the course of the week, the class will discuss cleaning chemicals, identify chemicals used for cleaning kitchen equipment, and learn the importance of cleaning and sanitizing utensils. 3) Each day will include a review of the previous lesson, presenting new concepts, discussions, assessments, and reflections.

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Jay Ann Diaz Gica
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69 views3 pages

Record and Paper Works

1) The document is a daily lesson log from St. Lucia National High School for a commercial cooking class. 2) Over the course of the week, the class will discuss cleaning chemicals, identify chemicals used for cleaning kitchen equipment, and learn the importance of cleaning and sanitizing utensils. 3) Each day will include a review of the previous lesson, presenting new concepts, discussions, assessments, and reflections.

Uploaded by

Jay Ann Diaz Gica
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Daily Lesson Log (DLL) School: STA. LUCIA NATIONAL HIGH SCHOOL G-Level & Sec.

G-Level & Sec.: G7 Carnation & Orchid


Commercial Cooking Teacher: Jay Ann D. Gica No. of Students:
TLE 7 Teaching Date(s) and Time: Sept. 9- 13,2019/ 11:00-12:00Pm / 1:00-2:00 Pm Quarter: 2nd Quarter
DAYS MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
September 23, 2019 September 24, 2019 September 25,2019 September 26, 2019 September 27,2019
I. Objectives
a. Content Standard The learners understand the different cleaning chemicals that is used in cleaning area.

b. Performance Standard The learner independently knows the advantages and disadvantages of chemical.

c. Learning Competencies/ a.Discuss the advantages a.Identify the selected a.Value the importance of a.Equipment
Learning Objectives and disadvantages of Record and chemicals that are used for cleaning and sanitizing and/or utensils are
different chemical sanitizer. cleaning and/or sanitizing utensils. cleaned and/or
Paper works kitchen equipment and utensils sanitized safely
and according to
manufacturer’s
instructions
Competency Code: TLE_HECK7/8UT-0a-1 TLE_HECK7/8UT-0a-1 TLE_HECK7/8UT-0a-1 TLE_HECK7/8UT-
0a-1

II. Content Maintain kitchen tools, Maintain kitchen tools, Maintain kitchen tools, Maintain kitchen
equipment and working equipment and working area equipment and working area tools, equipment
area and working area

III. Learning Resources


1.References Learning Module Learning Module Learning Module Learning Module

2. Teacher’s Guide Pages


3. Learners’ Material Pages
4. Textbook Pages
5. Additional Materials from
Learning Resources Portal
B. Other Learning Resources PowerPoint Presentation PowerPoint Presentation PowerPoint Presentation PowerPoint
Presentation

IV. Procedures
1.Reviewing previous lesson What was our topic last . Ask the learner what the Continuation of the lesson. Continuation of
or presenting a new lesson meeting? advantage and disadvantage of the lesson.
Differentiate cleaning from different chemical sanitizers
sanitizing. are.
2. Establishing a purpose for Ask learners why it is Information sheet 2.2
the lesson necessary to sanitize the Introducing the new topic.
working area. Cleaning and sanitizing
utensils.

3. Presenting examples/ To teach the learner the To teach learner the steps
instances of the new lesson sanitizing testing. needed to effectively clean and
sanitize utensils:

4. Discussing new concepts Discuss the advantages


and practicing new skills #1 and disadvantages of
different chemical sanitizer.
5. Discussing new concepts
and practicing new skills #2
6. Developing mastery leads
to Formative Assessment #3

7. Finding practical Why we should know the Why is it necessary to clean


.
applications, concepts and advantages and and sanitize the utensils?
skills disadvantages of different
chemical sanitizer.

8. Making generalizations Are these chemical safe to


and abstractions about the our health?
lesson

9. Evaluating Learning Written Test Written Test Performance Task

10. Additional activities for Self-check 2.1 The learners will be divided Group
application or remediation into 6 groups. Presentation
Complete the following
table.
Each group will present how
to wash, sanitize and drying
the utensils.

V. Remarks

VI. Reflection Let the learner make a


reflection about cleaning and
sanitizing.

A. No. of learners who .


earned 75% in the evaluation
B. No. of learners with low
scores who needs
remediation
C. Did the remediation lesson
work? No. of learners who
have caught up with the
lesson.
D. No. of learners who need
further remediation.
E. Which of my teaching
strategies worked well? Why
did it 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?

Submitted by: Checked by:


Jay Ann D. Gica Aileen Mae I. Roma

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