AMIGO SCHOOL OF CALINAN, INC.

Dr. A. de Lara St., Calinan, Davao City

DAILY LESSON LOG

Grade Level : ___ Grade 9 – Topaz (8:45 – 9:45 MT/8:45-11:00 W) Week : _____16___
Subject : ___ TLE - COOKERY ____________________ Date : __ Sept. 17 – 21, 2018 _
Teacher : ____Danna Lou J. Cerlos______________

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

REFERENCES 1. K to 12 Basic Education
Curriculum TLE Learning Module
Commercial Cooking pp. 53-70
TOPIC 2. Kitchen Layout

OBJECTIVE/S 1. Determine parts and

functions of a kitchen
layout.

PROCEDURE 1. Preliminaries.
2. Let student describe their
SECOND PRELIMINARY EXAMINATION kitchen at home.
3. Discussion. Show some
slides on the different
layouts.
4. Synthesize
EVALUATION Give one kitchen layout and
describe it.
ASSIGNMENT What kitchen layout do you
prefer? Why?

Remarks:

No. of students in the mastery level: _______ ROSALITA B. ZAFRA

Principal
No. of students needing remediation: _______
 AMIGO SCHOOL OF CALINAN, INC.
Dr. A. de Lara St., Calinan, Davao City

DAILY LESSON LOG

Grade Level : __ Grade 9 – Topaz (8:45 – 9:45 MT/8:45-11:00 W) Week : ____17____
Subject : ___ TLE - COOKERY _________________ Date : Sept. 24 – 28, 2018 _
Teacher : ____Danna Lou J. Cerlos______________

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

REFERENCES 1. K to 12 Basic Education Curriculum 2. K to 12 Basic Education 3. K to 12 Basic Education
TLE Learning Module Commercial Curriculum TLE Learning Module Curriculum TLE Learning Module
Cooking pp. 53-70 Commercial Cooking pp. 71-75 Commercial Cooking pp. 76 - 84
TOPIC  Kitchen Layout 4. Occupational Health and 5. Identify Hazards and Risks in The 6.
Safety Procedures (OHSP) Workplace (Physical, Biological,
Chemical, Fire)
OBJECTIVE/S 1. Determine parts and 1. Recognize importance of 1. Determine the types of 1.
functions of a kitchen OHSP. hazards and risks in the
layout. 2. Explain safety regulations workplace.
and hazard control practices.
PROCEDURE 1. Preliminaries. 1. Preliminaries. 1. Preliminaries 1.
2. Let student describe their 2. Group the students into 2. Let students recap about
kitchen at home. three. Let them act out what was being discussed
3. Discussion. Show some what to do in the given the previous meeting.
slides on the different cases. 3. Let them answer a short
layouts. 3. Wrap up. checklist.
4. Synthesize 4. Discussion of topic.
EVALUATION Give one kitchen layout and Role playing Drill (First Aid)
describe it.
ASSIGNMENT What kitchen layout do you Check your home if it complies to
prefer? Why? safety regulations. List down
those you think are prone to
cause accidents or hazards.

Remarks:
No. of students in the mastery level: _______
ROSALINDA C. QUIR
No. of students needing remediation: _______ Principal

Grade Level : __ Grade 9 – Topaz (8:45 – 9:45 MT/8:45-11:00 W)
Subject : ___ TLE - COOKERY _________________
Teacher : ____Danna Lou J. Cerlos______________
MONDAY
TOPIC 1. Components of the sandwich
2. Types of bread suited for
sandwiches
TLE_HECK9-12SW-IIIb-g-12
REFERENCE/S Cookery 9 Module pp. 78 - 81
OBJECTIVE/S At the ends of the session, students
may be able to:
1. Identify sandwich component;
2. Choose bread suited for
sandwich making;
3. Develop carefulness and
attention when choosing correct
bread suited for sandwich
preparation.
PROCEDURE 1. Preliminaries.
2. Let students recall the kinds of
sandwiches. Let t hem describe
each kind.
3. Show a picture of a sandwich.
4. Discuss the components and
type of bread used.
EVALUATION Show pictures of a sandwich. Let Quiz.
students identify the components.
ASSIGNMENT What sandwiches have you
eaten? Describe the bread and
what’s inside it.
Remarks:
No. of students in the mastery level: _______
No. of students needing remediation: _______
AMIGO SCHOOL OF CALINAN, INC.
Dr. A. de Lara St., Calinan, Davao City
DAILY LESSON LOG
Week : ____23___
Date : November 5 -9, 2018 _
TUESDAY WEDNESDAY THURSDAY FRIDAY
1. Suitable filling and spreads for 1. Project:
each type of sandwich Rolled sandwiches
2. Methods of preparing  Pinwheel Sandwiches
sandwiches TLE_HECK9-12SW-IIIb-g-12
TLE_HECK9-12SW-IIIb-g-12
At the ends of the session, students At the ends of the session, students 2.
may be able to: may be able to:
1. Identify suitable filling and 1. Prepare sandwiches using
spreads; sanitary practices;
2. Select suitable spreads and/or 2. Demonstrate preparedness (mise
fillings for their sandwich; en place), neatness and unity in
3. Classify method used for the the preparation of Pinwheel
preparation of different Sandwiches.
sandwiches.
1. Preliminaries. Laboratory: Preparing 2.
2. Let students give the different Pinwheel Sandwiches.
components and let them
describe its purpose.
3. Show pictures of hot and cold
sandwich.
4. Discussion
Be sure to bring necessary materials/
ingredients needed for the activity
tomorrow.
ROSITA B. ZAFRA
Principal
 AMIGO SCHOOL OF CALINAN, INC.
Dr. A. de Lara St., Calinan, Davao City

DAILY LESSON LOG

Grade Level : __ Grade 9 – Topaz (8:45 – 9:45 MT/8:45-11:00 W) Week : ____32_____________
Subject : ___ TLE - COOKERY _________________ Date : January 21 - 25, 2019 _
Teacher : ____Danna Lou J. Cerlos______________

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

TOPIC LO 4. Storing desserts Lesson 2: Package Prepared Foods  Storing Desserts
(TLE_HECK9-12PD-IVh-18)  LO1:Select Packaging Materials  Packaging Materials
(TLE_HECK9-12PF-IVi- 19)  Labeling for packaging
REFERENCE/S Cookery 9 Module pp. 113-114 Cookery 9 Module pp. 114-117 Cookery 9 Module pp 117-120
OBJECTIVE/S At the end of the lesson, students may be At the end of the lesson, students may be At the end of the lesson, students
able to: able to: may be able to:
1. Keep desserts in appropriate 1. Define packaging, its importance
1. Choose proper packaging;
conditions to maintain their and functions;
quality and taste 2. Select packaging materials in
2. Label correctly packaged
accordance with enterprise food.
standards
PROCEDURE 1. Preliminaries. 1. Preliminaries 1. Preliminaries.
2. Let students give some 2. Let students give points on 2. Recap previous lesson. Short
materials needed in storing how to store desserts. discussion of labeling.
food. 3. Discussion. 3. Activity.
3. Discussion of the topic.

EVALUATION Quiz. Identify /enumerate what is Essay: Which is the best material 1. Draw the examples of
asked. to use for packaging foods? Why? methods in packaging food.
2. Make a packaging label.
ASSIGNMENT Make a compilation of the Bring drawing book for activity
materials used in storing desserts. tomorrow.

Remarks:
No. of students in the mastery level: _______
ROSITA B. ZAFRA
No. of students needing remediation: _______ Principal
 AMIGO SCHOOL OF CALINAN, INC.
Dr. A. de Lara St., Calinan, Davao City

DAILY LESSON LOG

Grade Level : __ Grade 9 – Topaz (8:45 – 9:45 MT/8:45-11:00 W) Week : ____33_____________
Subject : ___ TLE - COOKERY _________________ Date : Jan. 28 – Feb. 1, 2019 _
Teacher : ____Danna Lou J. Cerlos______________

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

TOPIC 

REFERENCE/S
OBJECTIVE/S 2. 3. 3.

PROCEDURE 4. 4. 4.

EVALUATION 3.

ASSIGNMENT

Remarks:
No. of students in the mastery level: _______
ROSITA B. ZAFRA
No. of students needing remediation: _______ Principal