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    Grade 10 Specialization: - Household Services 10

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    Jovie Rose Jiane Francia
    This document contains a daily lesson log for a household services class covering several days of lessons. The lessons included basic cooking techniques, dining room operations and procedures, and mise en place. For each lesson, the log lists the learning objectives, materials, learning strategies, activities, assessment plans, and remediation activities. The log tracks the number of students who achieved mastery of the objectives and those who required remediation.

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    Grade 10 Specialization: - Household Services 10

    Uploaded by

    Jovie Rose Jiane Francia
    16 views1 page
    This document contains a daily lesson log for a household services class covering several days of lessons. The lessons included basic cooking techniques, dining room operations and procedures, and mise en place. For each lesson, the log lists the learning objectives, materials, learning strategies, activities, assessment plans, and remediation activities. The log tracks the number of students who achieved mastery of the objectives and those who required remediation.

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    PDF FOR SENIOR HIGH

    Original Title

    Lesson Log Hs10

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    This document contains a daily lesson log for a household services class covering several days of lessons. The lessons included basic cooking techniques, dining room operations and procedures, and mise en place. For each lesson, the log lists the learning objectives, materials, learning strategies, activities, assessment plans, and remediation activities. The log tracks the number of students who achieved mastery of the objectives and those who required remediation.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    16 views1 page

    Grade 10 Specialization: - Household Services 10

    Uploaded by

    Jovie Rose Jiane Francia
    This document contains a daily lesson log for a household services class covering several days of lessons. The lessons included basic cooking techniques, dining room operations and procedures, and mise en place. For each lesson, the log lists the learning objectives, materials, learning strategies, activities, assessment plans, and remediation activities. The log tracks the number of students who achieved mastery of the objectives and those who required remediation.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    TECHNOLOGY AND LIVELIHOOD EDUCATION

    NDAILY LESSON LOG


    Grade 10 Specialization:____household services 10_________________ Learning Competency Code: __
    ENTRIES DAY ______26___ DAY _____27____________ DAY ______28_____________ DAY _____29-30_____________ DAY ____
    DATE: July 15, ,2019_______ DATE: _July 16,2019________ DATE: __July 17, 2019________ DATE: _July 18-19, 2019____ DATE:________
    A. LESSON Basic cooking Dining Room Operations and Procedures Mise en place
    Dish and ingredients preparations (moist Techniques and procedure Kitchen tools and equipment
    heat) (dry heat and combination method)

    B. LEARNERS' Modules, visual aids Pictures, modules, visual aids Module, pictures and visual aids Pictures ,Modules
    MATERIALS/
    RESOURCES
    C. LEARNING At the end of the lesson, the students At the end of the lesson the students At the end of the lesson the students At the end of the lesson the students
    OBJECTIVES should be able to: must be able to: must be able to: must be able to:
    1.explain different basic cooking 1.discuss the dry heat methods in 1.Provide basic principles of dining room 1.discuss the importance of mise en
    techniques and its procedures; cooking; operations and procedures; place;
    2.identify some samples of food using 2. show some samples of dry heat 2.demonstrate use of kitchen utensils, 2.demonstrate proper mise en place
    basic cooking techniques and their methods in cooking; tools and equipment; techniques;
    procedures; 3.participate actively in the 3.appreciate the values in dining room 3.follow the procedures of mise en
    3. listen attentively and purposively in discussion. operations. place technique’
    the discussion.

    D. LEARNING Groupings reporting reporting Power point presentation


    STRATEGIES Individual school plans
    E. LEARNING Pictures parade Pictures gallery/ Group activity Sharing of ideas
    ACTIVITIES
    F. ASSESSMENT Formative Test Brainstorming Sharing of ideas Short quiz
    PLAN No. of students within mastery No. of students within mastery No. of students within mastery No. of students within mastery
    level_______ level________ level________ level________
    No. of students for remediation_______ No. of students for No. of students for No. of students for
    remediation____________ remediation_________ remediation____________

    G. REMEDIATION/ Show interest in group activity through Bring pictures about dining area What is mise en place techniques. Identify kitchen utensils, tools and
    REINFORCEMENT sharing one’s ideas. Bring pictures of kitchen tools and equipment
    ACTIVITY equipment

    Dates Covered: ___________________________

    Submitted by: Rosita D. Dometita


    Teacher I

    Checked by: ___MA. EMELY T. LUMPAS__ FELICITAS A. VICTORIANO Noted by: ___DR. AGAPITO T. LERA____
    Master Teacher I Department Head VI Principal IV

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