School GUISGUIS NATIONAL HIGH SCHOOL Grade Level GRADE 11
GRADES 1-12
Teacher JAN ALLEANA M. FERNANDEZ Learning Area COOKERY
DAILY LESSON LOG
Teaching Dates and Time September 11-15, 2023 Quarter FIRST
MONDAY TUESDAY WEDNESDAY THURSDAY
Date
11 12 13 14
Objectives must be met 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
I. OBJECTIVES
assessed 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.
The learners demonstrate an understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work
A. Content Standards
premises.
B. Performance The learners independently maintain clean kitchen tools, equipment, and premises.
Standards
At the end of the session, At the end of the session, learners At the end of the session, learners At the end of the session,
learners are expected to: are expected to: are expected to: learners are expected to:
1.identify key standard 1. explain the types of chemicals 1. explain the proper techniques 1.classify and describe the uses
operating procedures (SOPs) used for cleaning and sanitizing and steps for dishwashing, of cleaning agents;
for equipment use and kitchen tools and equipment; ensuring the removal of 2.clean the kitchen area
maintenance in cookery; 2. demonstrate the proper steps in contaminants and food hygienically in accordance
C. Learning 2. demonstrate the correct use cleaning and sanitizing kitchen residue; with food safety and
Competencies/Objective of a specific piece of cookery tools and equipment; 2. demonstrate proper occupational health
s equipment; 3. appreciate the importance of dishwashing techniques by regulations;
(Write the LC code for 3. value the significance of maintaining a clean and sanitary washing dishes, utensils, and 3.value the importance of
each) following SOPs in cookery for kitchen environment. cookware effectively. maintaining a clean and
safety, efficiency, and cost- 3. appreciate the importance of sanitary kitchen environment
effectiveness. TLE_HECK9- 12KP-Ia-1 proper dishwashing and for food safety and health.
equipment storage in
maintaining a clean and safe TLE_HECK9- 12KP-Ib-2
TLE_HECK9- 12KP-Ia-1
kitchen.
TLE_HECK9- 12KP-Ib-2
Content is what the lesson is all about. It pertains to the subject matter the teacher aims to teach. In the CG, the content can be tackled in a week
or two.
II. CONTENT
Cleaning and Sanitizing Kitchen Proper Dishwashing and
Cookery Tools and Equipment Cleaning Agents
Tools and Equipment Equipment Storage
III. LEARNING List the materials to be used on different days. Varied sources of materials sustain children’s interest in the lesson and learning. Ensure that
RESOURCES there is a mix of concrete and manipulative materials as and per-based materials. Hands-on leaning promotes concept development.
A. References
1. Teacher’s Guide
pages
1. T.H.E III Home Technology. 1. T.H.E III Home Technology. Food 1. CBLM II Food Trades. Module I. CBLM II Food Trades. Module I.
Food Management and Service Management and Service I. 1991. Lesson I. Lesson I.
2. Learner’s
I. 1991. pp. 42-46. 2. CBLM III pp. 47-50. 2. CBLM II Food Trades.
Materials pages
Food Trades II. Module II. Module I. Lesson I-II
Lesson I.
TVL HE Cookery Manual TVL HE Cookery Manual Module 1 TVL HE Cookery Manual Module TVL HE Cookery Manual
3. Textbooks pages Module 1 of 2 of 2 1 of 2 Module 1 of 2
Page 24-35 Page 24-35 Pages 24-35 Pages 24-35
4. Additional
Materials from
Learning Resource
(LR) portal
https://www.slideshare.net/
https://www.slideshare.net/
B. Other Learning yanyanpalangue7/cleaning-and- https://www.slideshare.net/
Resources
akihirojonel/kitchen-tools- jhobtinalla/cleaning-agent
sanitizing-kitchen-tools-and-
and-equipment-69221879
equipment
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by the
students' demonstration of learning, which you can infer from formative assessment activities. Sustain learning systematically by providing
IV. PROCEDURES
students with multiple ways to learn new things, practice 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.
Preliminary Activities Preliminary Activities Preliminary Activities Preliminary Activities
A. Reviewing previous Greetings, Prayers Greetings, Prayers Greetings, Prayers Greetings, Prayers
lesson or presenting the Review the previous lesson on Review previous activity Review previous activity Review previous activity
new lesson the importance of equipment
in cookery.
Explain to students that they Ask the students what is the State the importance of Present images or diagrams of
B. Establishing a will develop skills not only in importance of cleanliness and cleanliness and sanitation in a different areas in a kitchen (e.g.,
purpose for the lesson using but also in taking care of sanitation in a kitchen. kitchen, connecting to the countertops, sinks, floors).
kitchen equipment. previous lesson.
Continuation…
Show images or diagrams of Display images or labels of common Show examples of contaminated Discuss with students which
common cookery equipment. cleaning and sanitizing chemicals dishes and kitchen tools. areas need to be cleaned and
used in kitchens. sanitized regularly.
C. Presenting Encourage students to
examples/instances of recognize high-risk areas
the new lesson where contamination is more
likely.
Introduce the concept of Introduce the concept of proper Introduce the concept of proper Introduce various cleaning
standard operating procedures cleaning and sanitizing procedures dishwashing techniques, agents commonly used in
(SOPs) in cookery. for kitchen tools and equipment. including the importance of hot kitchens (e.g., detergents,
Demonstrate the correct use water, detergent, and sanitization. sanitizers).
and handling of a specific Explain the specific uses and
D. Discussing new cooking tool or equipment benefits of each cleaning
concepts and practicing (e.g., knife, stovetop, oven). agent.
new skills #1 Discuss the importance of
choosing the right cleaning
agent for different surfaces
and purposes.
E. Discussing new Continue discussing SOPs, Provide step-by-step instructions Provide step-by-step instructions Demonstrate proper cleaning
concepts and practicing focusing on maintenance and on how to clean and sanitize on how to wash dishes, utensils, techniques for different kitchen
cleaning procedures for different types of equipment. and cookware effectively. surfaces, emphasizing food
various cookery equipment. Demonstrate the cleaning process safety and hygiene.
Explain the importance of for a specific tool or equipment Provide guidance on cleaning
new skills #2 routine equipment item. methods, such as scrubbing,
maintenance in a professional wiping, and mopping.
kitchen.
Divide the class into small Divide the class into small groups. Demonstrate the dishwashing Allow students to practice
groups. Assign each group a specific process for a specific set of dishes cleaning various surfaces while
Provide each group with a kitchen tool or equipment item. and utensils. maintaining hygiene and
different piece of cookery following safety procedures.
equipment and a set of
F. Developing mastery maintenance instructions.
(Leads to Formative Have each group demonstrate
Assessment 3) the proper use and cleaning
of their assigned equipment.
Assess their performance and
provide feedback.
Engage students in a Have each group demonstrate the Ask students about how proper Engage students in a discussion
discussion about how correct cleaning and sanitizing dishwashing and equipment about the significance of
G. Finding practical understanding and applying procedure for their assigned item. storage are relevant and beneficial maintaining a clean and
applications of concepts SOPs for equipment use and Assess their performance and in their daily lives. sanitary kitchen.
and skills in daily living maintenance can benefit them provide feedback.
in daily life, not just in a
professional kitchen.
Lead a class discussion where Let students share their
students share their generalizations and insights about
generalizations and insights the importance of using the correct
H. Making about the importance of chemicals and following proper
generalizations and following SOPs for equipment. procedures for cleaning and
abstractions about the Encourage them to think sanitizing kitchen tools and
lesson about how these skills can equipmen
translate into responsible and
efficient kitchen practices.
Short quiz Conduct a brief quiz or
discussion to evaluate students'
I. Evaluating learning understanding of the key
concepts and procedures
learned.
J. Additional activities
for application or
remediation
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
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: Checked by:
JAN ALLEANA M. FERNANDEZ RONA J. MOSELINA
Teacher I Master Teacher I
Noted by:
ROWENA D. MENDEZ
Principal II
