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 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
Competencies / LO 1. Perform mise en place
Objectives
Write the LC 1.1 Identify tools and 1.2 Importance of 1.3 Classify desserts
code for each Labor Day equipment needed in dessert in a meal according to types of PORTFOLIO
preparing desserts ingredients used COMPILATION
1. Tools, equipment, and utensils needed in preparing deserts
II. CONTENT 2. Importance of desserts
3. Classifications of dessert and their characteristics
III. LEARNING RESOURCES
A. References
1. Teacher’s TLE_HECK9- 12PD-IVa-15
Guide pages
2. Learner’s Page 187-232
Materials pages
3. Textbook Cookery 9 LM
pages
4. Additional
Materials from
Learning
Resource (LR)
portal

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B. Other .
Learning
Resources
IV.
PROCEDURES
A. Reviewing Ask students to arrange
previous lesson rumbled letters to form one Based on their Submission of students’
or presenting word. assignment, output
the new lesson
Based on their
Fekni – knife students will classify Paper works:
assignment, students will
Dlasa – salad each recipe according School reports
tell on what occasions
Raterg-grater to its DLL
can it be served?
Lerpee-peeler type/classification Checking of papers
Recording of scores
Let the student tell the Interventions
lesson for today through the Other ancillary tasks
activity.
B. Establishing
a purpose for Individual Activity:
Discussing the purpose
the lesson Recipe Book of
and importance of
In their own opinion, Desserts
identifying tools, equipment
why is the importance of Using their assignment
and utensils needed in
eating dessert Students will make an
preparing dessert.
album of different types
of dessert.
C. Presenting
Pre – Test Video lesson:
examples/ Pre - Test Students making their
Importance of eating
instances of the Sandwich recipe book
dessert
new lesson
D. Discussing Showing pictures of different Discussing the purpose
new concepts tools and equipment, and importance for Students making their
and practicing students will name and give eating dessert and Sandwich recipe book.
new skills #1 its uses. sweets.
Students will tell the type of
ingredients does it belong.

Discussing the name of

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 different tools and
equipment used in preparing
dessert..
E. Discussing Let students survey 200 Students making their
new concepts Define Mise en place. students on the reasons Sandwich recipe book
and practicing for eating dessert and
new skills #2 sweets.
F. Developing
mastery (Leads Individual Activity:
to Formative Activity sheets on identifying Group Activity: Page 200 LM
Assessment 3) tools and equipment and Consolidate surveyed Direction: Give an
their uses. answers. example for each type
of dessert.

Write your answer on

your test notebook.
G. Finding
Group Activity:
practical Why is do we have to
Ask students which of the Each group will give a
applications of classify different types
different tools they have at real-life situation for
concepts and of dessert?
home each reason for eating
skills in daily
dessert and sweets.
living
H. Making Why is it important to
generalizations identify different tools, Student will enumerate Student will enumerate
and utensils and equipment reasons and importance classification of dessert
abstractions In preparing dessert. of eating dessert. and give an example of
about the its ingredient.
lesson
I. Evaluating
learning Post-test on identifying
different tools, utensils, and Post – test on reasons Post – test in
equipment In preparing and importance for classification of dessert
dessert. eating dessert and according to ingredient
sweets used
A. Name the Tool
Page 194-195
J. Additional Assignment: Assignment:

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activities for Bring your own recipe of Bring your own recipe of
application or dessert. (1pt) dessert. (1pt)
remediation Paste it in 1whole bond Paste it in 1whole bond
paper (1pt) paper (1pt)
Design your output (1 pt) Design your output
Neatness (1) (1 pt)
Neatness (1)

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
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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?

Prepared by:

JACKIE LOU S. VILLARBA

Teacher I

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