School: Sta.

Margarita National High School Grade Level: 7

GRADES 1 to 12
Teacher: Jordan S. Hular Learning Area: TLE
DAILY LESSON LOG
Week 1 (8:00 am - 9:00 am (Sampaguita),
9:00 am - 10:00 am (SPA), 10:00 am - 11:00 am
Teaching Dates and
(OHSP), 11:00 am - 12:00 nn (Rose), 2:00 pm - 3:00 Quarter: FIRST
Time:
pm (Adelfa), 3:00 pm - 4:00 pm (Gumamela)

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES Objectives must be meet over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons,
exercises and remedial activities may be done for developing content knowledge and competencies. These are using Formative Assessment strategies. Valuing objectives support the
learning of content and competencies and enable children to find significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards: The learners demonstrate an understanding the use and maintenance of equipment in cookery.

B. Performance Standards: The learners independently use and maintain tools, equipment, and materials in cookery according to standard operating procedures

C. Learning LO 1. Utilize appropriate LO 1. Utilize appropriate LO 1. Utilize appropriate kitchen tools, equipment, and LO 1. Utilize appropriate
Competencies/Objectives: kitchen tools, equipment, kitchen tools, equipment, paraphernalia kitchen tools, equipment,
Write the LC Code for each and paraphernalia and paraphernalia TLE_HECK7/8UT- 0a-1 and paraphernalia
TLE_HECK7/8UT- 0a-1 TLE_HECK7/8UT- 0a-1 TLE_HECK7/8UT- 0a-1
1.1 identify types of tools, equipment, and paraphernalia
1.1 identify types of tools, 1.1 identify types of tools, 1.1 identify types of tools,
equipment, and paraphernalia equipment, and paraphernalia 1. Define measuring tools and kitchen equipment equipment, and paraphernalia
2. Identify measuring tools and kitchen equipment based on
1. Define cooking materials 1. Define kitchen tools its uses/function
2. Identify cooking materials 2. Identify kitchen tools 3. Utilize measuring tools and kitchen equipment based on
based on its uses/function based on its uses/function its uses/function
3. Utilize cooking materials 3. Utilize kitchen tools based
based on its uses/function on its uses/function

Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach. In the CG, the content can be tackled in a week or two.
II. CONTENT Cooking Materials Kitchen Tools Measuring Tools And Kitchen Equipment
III. LEARNING Lists the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative
RESOURCES materials as well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages 13/17
2. Learner’s Materials Pages None
3. Textbook Pages None
4. Additional Materials from TLE7_HE_COOKERY_M2_v1(final).pdf
Learning Resource (LR) portal
(Module)
B. Other Learning Resources Laptop, TV, Blackboard, Chalk
Page 1 of 5

School: Grade Level:

GRADES 1 to 12
Teacher: Learning Area:
DAILY LESSON LOG
Teaching Dates and
Time: Quarter:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV.PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing Previous Lesson or The teacher will have a The teacher will have a short review about the Kitchen The teacher will have a
Presenting the New Lesson The teacher will have a short review about the tools and equipment: Kitchen tools. review about what has been
short review about the Kitchen tools and discussed for the last 4
Introduction to Cookery equipment: Cooking The teacher will also present the new lesson about Kitchen days of discussion.
Materials tools and equipment: measuring
The teacher will also tools and kitchen equipment
present the new lesson The teacher will also
about Kitchen tools and present the new lesson
equipment: Cooking about Kitchen tools and
Materials equipment: Kitchen tools.

B. Establishing a Purpose for the 1. Define cooking The students can be able to
Lesson materials 1. Define kitchen tools 1. Define measuring tools and kitchen equipment demonstrate any of the
2. Identify cooking 2. Identify kitchen tools 2. Identify measuring tools and kitchen equipment based kitchen tools and
materials based on its based on its uses/function on its uses/function equipment.
uses/function 3. Utilize kitchen tools 3. Utilize measuring tools and kitchen equipment based
3. Utilize cooking based on its uses/function on its uses/function
materilas based on its
uses/function

C. Presenting Examples/Instances of The teacher will let the DEMONSTRATION

the Lesson students answer the pre - Activity 1 : TRUTH OR Activity 1 : FILL IN THE BLANK
quiz about the lesson. CHAROT? Direction: Fill the missing word to make the
Activity 1 : Punan mo ang Direction: Say TRUTH if the statement/definition correct.
Pagkukulang ko! statement is CORRECT.
Direction: Fill the missing Otherwise, say CHAROT.
word/s to make the
definition correct by
choosing the correct answer
from the box below. Read
and analyze carefully.
D. Discussing New Concepts and
 Practicing New Skills #1 The teacher discusses the The teacher discusses the The teacher discusses the new lesson about kitchen tools
new lesson about kitchen new lesson about kitchen and equipment : measuring tools
tools and equipment : tools and equipment :
Cooking Materials Kitchen tools

Page 2 of 5

School: Grade Level:

GRADES 1 to 12
Teacher: Learning Area:
DAILY LESSON LOG
Teaching Dates and
Time: Quarter:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

IV.PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
E. Discussing New Concepts and
Practicing New Skills #2 The teacher continues the The teacher continues the The teacher continues the discussion about kitchen tools
discussion and will show a discussion and will show a and equipment: kitchen equipment
video presentation of how to video presentation of how to
utilize these cooking utilize these kitchen tools.
materials.

F. Developing Mastery The teacher will ask The teacher will ask students to choose any one of the
(Leads to Formative Assessment 3) The teacher will ask students to choose any one measuring tools and kitchen equipment and will discuss
volunteers to answer the of the kitchen utensils and what is/are its function and how it is utilized . (Recitation)
activity. will discuss how it is
Activity 2: Truth or Charot? utilized . (Recitation)
Direction: Say TRUTH if
the uses/function of the
cooking materials is correct.
Otherwise, say CHAROT.

G. Finding Practical Applications of

Concepts and Skills in Daily Living The teacher will present a Activity 3: What to use? The teacher will present a real-life problem and will let the
real-life problem about Direction: Identifying which students identify what kitchen tools and equipment to be
identifying what cooking kitchen utensils to be used. utilized based on its function.
materials to be
used.
Activity 3: What to use?
Direction: Identifying what
cooking materials to be
used.
 Page 3 of 5

School: Grade Level:

GRADES 1 to 12
Teacher: Learning Area:
DAILY LESSON LOG
Teaching Dates and
Time: Quarter:

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

V. PROCEDURES These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which
you can infer from formative assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their
learning processes, and draw conclusions about what they learned in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
H. Making Generalizations and 1. How do we define kitchen
Abstractions about the Lesson 1. How do we define utinsels? 1. How do we define measuring tools and kitchen
cooking materials 2. What are some kitchen equipment?
2. What are some cooking utinsels you used in your 2. What are some measuring tools and kitchen equipment
materials? house? you used in your home?
3. Give one cooking 3. Give one kitchen utinsels 3. Give one measuring tools and kitchen equipment and
materials and tell its and tell its function/uses. tell its function/uses.
function/uses.

I. Evaluating Learning
Direction: Read the Direction: Read the Direction: Read the questions carefully and choose only Direction: Read the
questions carefully and questions carefully and the correct answer. questions carefully and
choose only the correct choose only the correct choose only the correct
answer. answer answer. Long Quiz

Direction: At home, take a Direction: At home, take a Direction: At home, take a video/picture of yourself
video/picture of yourself video/picture of yourself cooking using any measuring tool and kitchen
J. Additional Activities for cooking using any cooking using any of the equipment.
Application or Remediation cooking material. kitchen utinsels.

VI.REMARKS
Page 4 of 5

School: Grade Level:

GRADES 1 to 12
Teacher: Learning Area:
DAILY LESSON LOG
Teaching Dates and
Time: Quarter:

Reflect on your teaching and assess yourself as a teacher. Think about your student’s progress this week. What works? What else needs to be done to help the students learn?
VII. REFLECTION 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% in
 the evaluation

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
work well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovations or localized
materials did I used/discover which I
wish to share with other teachers?

Page 5 of 5
PREPARED BY:

JORDAN S. HULAR
SST I

CHECKED and NOTED BY:

Ronnel A. Ramada
Head Teacher I / JHS Department Head

APPROVED BY:

ALVIN A. AGUIRRE, Ph.D

PRINCIPAL IV