1. GRADES 1 TO 12
DAILY LESSON LOG
School BALAYAN NATIONAL HIGH SCHOOL Grade Level 7
Teacher MARIA ELENA R. BULASAG Learning Area TLE-Cookery
Teaching Dates & Time 2 hours Quarter
DAY 1
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of basic concepts and theories in cookery.
B. Performance Standards The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training
Regulation.
C. Learning
Competencies/
Objectives
1. Explain basic concepts in cookery
2. Discuss the relevance of the course
3. Explore opportunities for cookery as a career
II. CONTENT Introduction
 Basic concepts in cookery
 Relevance of the course
 Career opportunities
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pp. Curriculum Guide page 3
2. Learner’s Materials pp. Module pages 2 - 5
3. Textbook pp.
4. Additional Materials
from Learning Resource
portal
B. Other Learning Resources https://i.ytimg.com/vi/IP321w5nMvo/hqdefault.jpg
http://www.spot.ph/newsfeatures/60518/the-spot-ph-guide-to-weekend-classes

2. https://firstgourmetacademy.wordpress.com/category/uncategorized/page/2/
https://i.ytimg.com/vi/5PNyGctfvHM/maxresdefault.jpg
http://www.chefline.co.uk/popup_image.php?pID=2732&image=0
http://www.zazzle.com/aprons
https://www.pamperedchef.com/shop/Cookware/Cookware+Utensils/Executive+Slotted+Turner/2358
http://www.streetdirectory.com/food_editorials/cooking/cooking_tips/basic_principles_of_cookery.html
Curriculum Guide
DLP
IV. PROCEDURES
A. Reviewing previous
lesson or presenting the
new lesson
Answer the Pre-test in Cookery module pp. 2-5
B. Establishing a purpose
for the Lesson
Picture Puzzle Game
Directions: Answer the questions given. Each correct answer will give you a chance to reveal the given pictures.
http://www.chefline.co.uk/popup_shop/ http://www.zazzle.com/apron http://.pamperedchef.com/image.php?pID=2732
Cookware/Cookware+Utensils &image=0Executive+Slotted+Turner/2358
Questions:
1) This is used for slicing, chopping and mincing food. CHOPPING BOARD
2) It is an outer protective garment that covers primarily the front of the body. APRON
3) The tool used in turning the food when cooking. FLIPPER

3. C. Presenting
examples/instances of the
new lesson
Slide show:
The teacher will show pictures of different persons working in the field of cookery.
https://i.ytimg.com/vi/IP321w5nMvo/ http://www.spot.ph/newsfeatures/60518/ https://firstgourmetacademy.wordpress. https://i.ytimg.com/vi/5PNyGctfvHM/
hdqefault.jpg the-spot-ph-guide-to-weekend-classes com/category/uncategorized/page/2/ maxresdefault.jpg
D. Discussing new
concepts and practicing
new skills # 1
“LET’S DO IT”
The class will grouped into three (3), each group will be given the following tasks:
Group 1 – Using a Venn Diagram, discuss the concept of cookery during the ancient times and cookery today
Group 2 – Give the relevance of the course
Group 3 - Through a drawing, show different career opportunities in cookery
E. Discussing new
concepts and practicing
new skills # 2
“YOU KNOW IT, SHARE IT”
Directions: With your partner, fill the pan with the needed information about the concept, importance and career
opportunities cookery. Write your answer in a one whole sheet of paper.
Areas
o“You know
it, share it”
Directions:
With your
partner, fill the
pan with the
needed
information
about the
concept,
importance
Relevance
Opportunities

4. F. Developing mastery “LAST GROUP STANDING”
Directions: You will be given a chance to pick out a task to be presented in the class.
Task 1: Singing the areas of cookery (Song)
Task 2: Acting out the importance of cookery (Role Play)
Task 3: Advertising the career opportunities (Commercial)
RUBRICS
Criteria 5 3 2
Relevance/Message Understanding of concept
is clearly evident.
Understanding of concept
is evident.
Understanding of the
concept is not evident.
Organized Presentation Presentation is orderly
and visually appealing.
Presentation is orderly and
effective.
Presentation is not orderly
done.
Creativity Engaging and attention
grabbing throughout the
presentation.
Mostly engaging. Interesting in parts but not
sustained.
G. Finding practical
applications of concepts
and skills in daily living
If you will be given a chance to choose any business or career relevant to cookery, what will you choose and why?
H. Making
generalizations and
abstractions about the
lesson
Based on the discussion complete the statements below.
Cookery is divided into ____________________________. This course is important because
____________________.
Someday, a cookery student can become _______________________________.

5. I. Evaluating learning TRUE or FALSE. Draw a chef’s hat if the statement is true and if it is false draw a spatula
1) Cookery is the practice or skill of preparing and cooking food.
2) Baking is an area of cookery.
3) Cooking involves the application of heat to foodstuff.
4) Cookery is not only concerned with tenderizing of food but also in the creation and concentration of flavors.
5) The skill cookery involved the ability to control the amount of foodstuff.
J. Additional activities for
application or
remediation
 Is it a great help for an entrepreneur or a would-be entrepreneur to have knowledge of the concepts of cookery?
Why? Or why not?
 Make a list of different career opportunities in the field of cookery within your locality.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for remediation
who scored below 80%
C. Did the remedial
lessons work? No. of
learners who have caught
up with the new lesson
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked well?
Why did these work?

6. F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized material did I
used/discover which I
wish to share with other
teachers?