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    DLL COOKERY 8 - Week 3

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    SHAZEL LUSTRIA
    This document contains a lesson log for an 8th grade Technology and Livelihood Education (TLE) class on commercial cooking. It outlines 11 sessions focused on objectives like converting measurements, substituting unavailable ingredients, and calculating production costs. The log details the content standards, performance standards, and learning competencies for each session. It also lists the learning resources, procedures, and a reflection on student performance and effective teaching strategies.

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    © All Rights Reserved
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    DLL COOKERY 8 - Week 3

    Uploaded by

    SHAZEL LUSTRIA
    771 views2 pages
    This document contains a lesson log for an 8th grade Technology and Livelihood Education (TLE) class on commercial cooking. It outlines 11 sessions focused on objectives like converting measurements, substituting unavailable ingredients, and calculating production costs. The log details the content standards, performance standards, and learning competencies for each session. It also lists the learning resources, procedures, and a reflection on student performance and effective teaching strategies.

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    DLL COOKERY 8- week 3

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    This document contains a lesson log for an 8th grade Technology and Livelihood Education (TLE) class on commercial cooking. It outlines 11 sessions focused on objectives like converting measurements, substituting unavailable ingredients, and calculating production costs. The log details the content standards, performance standards, and learning competencies for each session. It also lists the learning resources, procedures, and a reflection on student performance and effective teaching strategies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    771 views2 pages

    DLL COOKERY 8 - Week 3

    Uploaded by

    SHAZEL LUSTRIA
    This document contains a lesson log for an 8th grade Technology and Livelihood Education (TLE) class on commercial cooking. It outlines 11 sessions focused on objectives like converting measurements, substituting unavailable ingredients, and calculating production costs. The log details the content standards, performance standards, and learning competencies for each session. It also lists the learning resources, procedures, and a reflection on student performance and effective teaching strategies.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    School Grade Level 8

    Grades 1 to 12 Daily Teacher Learning Area T.L.E. (COOKERY)


    Lesson Log Teaching Dates and Quarter 1st Quarter
    Time

    Session 7 ( ) Session 8( ) Session 9( ) Session 10( ) Session 11( )


    Covert weight and Covert weight and Substitute some of Substitute some of Substitute some of
    I. OBJECTIVES measurements of some measurements of some ingredients that are not ingredients that are not ingredients that are not
    ingredients. ingredients. available. available. available.
    A. Content Standard Conversion of weights and Conversion of weights and Substitution of ingredients. Substitution of ingredients. Substitution of ingredients.
    measurements. measurements.

    B. Performance Standard Identified and converted systems of Identified and converted systems of Measured ingredients accdg. To Measured ingredients accdg. To Cost of production production are
    measurement accdg. To recipe measurement accdg. To recipe recipe requirement. recipe requirement. computed accdg to standard
    requirements. requirements. procedure.

    C. Learning Competencies/Objectives Carry out measurements and Carry out measurements and Carry out measurements and Carry out measurements and Calculate cost of production.
    Write the LC code for each. calculations in a required task. calculations in a required task. calculations in a required task. calculations in a required task.

    Lesson 2: Perform Lesson 2: Perform Lesson 2: Perform Lesson 2: Perform Lesson 2: Perform
    II. CONTENT Mensuration and Mensuration and Mensuration and Mensuration and Mensuration and
    Calculations. Calculations. Calculations. Calculations. Calculations.
    III. LEARNING RESOURCES K TO 12 Technology and Livelihood Education
    EXPLORATORY COURSE ON COMMERCIAL COOKING
    A. References
    1. Teacher’s Guide pages 14 14 14 14 14
    2. Learner’s Material pages 31-47 31-47 31-47 31-47 31-47
    3. Textbook pages
    4. Additional Material from
    Learning Resource (LR) Portal
    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 skills #1
    E. Discussing new concepts and
    practicing new skills #2
    F. Developing mastery
    (Leads to Formative Assessment 3)
    G. Finding practical applications of
    concepts and skills in daily living
    H. Making generalizations and
    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% 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
    strategiesworkedwell?Why did these
    work?

    ____________________________ _______________________
    Name of Teacher and Signature Secondary School Principal

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