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    DLL - Day 1 Cookery g7 PDF

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    JaideHizoleSapul
    The document is a daily lesson log from Balayan National High School for a Grade 7 TLE-Cookery class. The objectives are to explain basic cookery concepts and career opportunities. Content includes basic concepts, relevance of cookery, and careers. Learning activities involve games to review concepts, group work discussing concepts, and presentations. Evaluation includes tasks to demonstrate understanding of areas, importance, and opportunities in cookery. The lesson aims to develop students' mastery of cookery concepts and their applications.

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    DLL - Day 1 Cookery g7 PDF

    Uploaded by

    JaideHizoleSapul
    5K views6 pages
    The document is a daily lesson log from Balayan National High School for a Grade 7 TLE-Cookery class. The objectives are to explain basic cookery concepts and career opportunities. Content includes basic concepts, relevance of cookery, and careers. Learning activities involve games to review concepts, group work discussing concepts, and presentations. Evaluation includes tasks to demonstrate understanding of areas, importance, and opportunities in cookery. The lesson aims to develop students' mastery of cookery concepts and their applications.

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    DLL_Day 1 Cookery g7.pdf

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    The document is a daily lesson log from Balayan National High School for a Grade 7 TLE-Cookery class. The objectives are to explain basic cookery concepts and career opportunities. Content includes basic concepts, relevance of cookery, and careers. Learning activities involve games to review concepts, group work discussing concepts, and presentations. Evaluation includes tasks to demonstrate understanding of areas, importance, and opportunities in cookery. The lesson aims to develop students' mastery of cookery concepts and their applications.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5K views6 pages

    DLL - Day 1 Cookery g7 PDF

    Uploaded by

    JaideHizoleSapul
    The document is a daily lesson log from Balayan National High School for a Grade 7 TLE-Cookery class. The objectives are to explain basic cookery concepts and career opportunities. Content includes basic concepts, relevance of cookery, and careers. Learning activities involve games to review concepts, group work discussing concepts, and presentations. Evaluation includes tasks to demonstrate understanding of areas, importance, and opportunities in cookery. The lesson aims to develop students' mastery of cookery concepts and their applications.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    GRADES 1 TO 12 School BALAYAN NATIONAL HIGH SCHOOL Grade Level 7

    DAILY LESSON LOG


    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 1. Explain basic concepts in cookery
    Competencies/ 2. Discuss the relevance of the course
    Objectives 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
    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 Answer the Pre-test in Cookery module pp. 2-5
    lesson or presenting the
    new lesson
    B. Establishing a purpose Picture Puzzle Game
    for the Lesson 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


    C. Presenting Slide show:
    examples/instances of the The teacher will show pictures of different persons working in the field of cookery.
    new lesson

    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 “LET’S DO IT”


    concepts and practicing The class will grouped into three (3), each group will be given the following tasks:
    new skills # 1
    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 “YOU KNOW IT, SHARE IT”


    concepts and practicing
    new skills # 2 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.

    o“You know
    Opportunities
    Areas it, share it”
    Relevance
    Directions:
    With your
    partner, fill the
    pan with the
    needed
    information
    about the
    concept,
    importance
    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 Understanding of concept Understanding of the
    is clearly evident. is evident. concept is not evident.

    Organized Presentation Presentation is orderly Presentation is orderly and Presentation is not orderly
    and visually appealing. effective. done.
    Creativity Engaging and attention Mostly engaging. Interesting in parts but not
    grabbing throughout the sustained.
    presentation.

    G. Finding practical If you will be given a chance to choose any business or career relevant to cookery, what will you choose and why?
    applications of concepts
    and skills in daily living
    H. Making Based on the discussion complete the statements below.
    generalizations and
    abstractions about the Cookery is divided into ____________________________. This course is important because
    lesson ____________________.

    Someday, a cookery student can become _______________________________.


    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  Is it a great help for an entrepreneur or a would-be entrepreneur to have knowledge of the concepts of cookery?
    application or Why? Or why not?
    remediation  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?
    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?

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