Department of Education

School of the Madeleine, Inc.

T.del Rosario St. Bilolo, Orion, Bataan
Mobile No.: 0933 – 875 – 0242
Government Recognition: E – 150 SS. 2003; S – 027 s. 2009

Member: Association of Childhood Education International - Philippines

SUBJECT AND GRADE LEVEL: TLE 9 and 10
DAILY LESSON LOG
QUARTER: FIRST (1 ST)
I. SUBJECT MATTER:
A. Topic Measurement and Calculations
B. Pre – requisites N/A
C. Inclusive Dates JULY 15 – 17 , 2019
At the end of the lesson, 100 % of the students with 80 % level of proficiency should be able to:
a) Determine the abbreviations and cooking measurement equivalent in cookery.
II. OBJECTIVES:
b) Identify the measuring tools used in cooking and their use.
c) Perform measurement and substitution of ingredients in cooking.
III. CONTENT
The teacher will
 Discuss the importance of measurement in cooking
 Ask the relevance of knowing how to convert measurements from one unit of measure to
A. T another.
 Demonstrate how measurements done in cookery
 Introduce the measuring tools used in cooking and the measurement abbreviations
 Assigned task to be perform using measurement of ingredients
The teacher and student will
B. ST  Comprehend with the standards of measurement in cookery.
 Demonstrate measuring dry and liquid ingredients
The student will
 Understand the measuring equivalents and conversions used in cookery
C. S
 Define the basic principles of costing
 Perform measuring and substituting of ingredients
Comprehend the selection through the following questions:
Remembering
1. What are the differences of measurement to consistency?
2. What are the two standards of measurement in cookery?
Understanding
IV. ASSESSMENT 3. What benefit does one get from cooking with accuracy in measurements?
A. Formative Analyzing
4. Why must one consider the table weight and measures as well as the conversion/substitution
of weights and measures?
Evaluating
5. How are dry and liquid ingredients measured accurately? What tools are used?

V. REINFORCEMENT/
Group activity performing measurement and calculations of ingredients in cooking
ENRICHMENT
VI. REFERENCES TLE For Lifelong Learning Book 2

Prepared By: Reviewed By: Noted By:

LARISSA A. QUILLOPE IRENE JOY J. MISON AMRIC M. MENDOZA

TEACHER ASSISTANT SCHOOL HEAD SCHOOL HEAD
 Department of Education

School of the Madeleine, Inc.

T.del Rosario St. Bilolo, Orion, Bataan
Mobile No.: 0933 – 875 – 0242
Government Recognition: E – 150 SS. 2003; S – 027 s. 2009

Member: Association of Childhood Education International - Philippines

SUBJECT AND GRADE LEVEL: TLE 7 and 8
DAILY LESSON LOG
QUARTER: FIRST (1 ST)
I. SUBJECT
MATTER:
A. Topic Environment and Market
B. Pre – requisites N/A
C. Inclusive Dates JULY 15 - 16 , 2019
At the end of the lesson, 100% of the students with 80 % level of proficiency should be able to:
 Identify the key concepts in the environment and market of front office services
II. OBJECTIVES:
 Determine the products and services available in the front office industry
 Make a SWOT analysis for a potential business idea related to front office services
III. CONTENT The teacher will
 discuss the key concepts in the environment and market of front office services
 differentiate product and service
A. T  site examples of customer’s buying habits
 explain SWOT analysis
The teacher and student will
B. ST  Sharing of insights about Milton Berle’s quote
 Giving examples of products and services available in the market
The student will
 Answer from teacher’s sets of questions
C. S
 Give examples of services and products
 Make business proposal with SWOT analysis
A. Comprehend the lesson through the following questions:
Remembering
1. What are the differences of products and services?
2. What are the products and services available in the market?
Understanding
3. What do you think is meant by “you can’t make everyone happy” in the context of
IV. ASSESSMENT selling different products and services?
A. Formative Analyzing
4. How do you think will you be able to best serve you guests in following SWOT
analysis?
Evaluating
5. What to you are the ways by which you can learn from each situation so you can do
it better the next time?

B. Summative
IV. ENRICHMENT Make your own business proposal with SWOT analysis
V. REFERENCES TLE For Lifelong Learning Book 1
Prepared By: Reviewed By: Noted By:

LARISSA A. QUILLOPE IRENE JOY J. MISON AMRIC M. MENDOZA

TEACHER ASSISTANT SCHOOL HEAD SCHOOL HEAD
 Department of Education

School of the Madeleine, Inc.

T.del Rosario St. Bilolo, Orion, Bataan
Mobile No.: 0933 – 875 – 0242
Government Recognition: E – 150 SS. 2003; S – 027 s. 2009

Member: Association of Childhood Education International - Philippines

SUBJECT AND GRADE LEVEL: TLE 7 and 8

DAILY LESSON LOG
QUARTER: FIRST (1 ST)
I. SUBJECT
MATTER:
D. Topic Using and Maintaining Tools, Equipment, and Paraphernalia
E. Pre – requisites N/A
F. Inclusive Dates JULY 17 - 18 , 2019
At the end of the lesson, 100% of the students with 80 % level of proficiency should be able to:
 Identify the tools, equipment, and paraphernalia used in the front office
II. OBJECTIVES:
 Explain the proper use of front office tools, equipment, and paraphernalia
 Demonstrate self-evaluation of performance in the front office
III. CONTENT The teacher will
 discuss the different tools, equipment, and paraphernalia in the front office
 discuss the proper use of tools, equipment, and paraphernalia in front office
D. T  conduct self-evaluation of one’s knowledge of front office tools and equipment
The teacher and student will
E. ST  Sharing hotel experience
 Evaluate one’s self bout the use of tools and equipment
The student will
 Answer from teacher’s sets of questions
 Give examples of tools, equipment, and paraphernalia used in the front office
F. S
 Fill out the self-evaluation form of one’s knowledge tools, equipment, and paraphernalia used
in the front office

B. Comprehend the lesson through the following questions:

Remembering
1. What are the common tools, equipment, and paraphernalia used in the front office
Understanding
2. When dealing with bulk room reservation requests, why do you think it would be
much easier to use a computer to e-mail a 12-page contract than to use a fax
VI. ASSESSMENT machine?
C. Formative Analyzing
3. What possible reasons can justify the faxing of documents that require a guest’s
signature instead of e-mailing them?
Evaluating
4. What do you think are the benefits of preparing a company-approved registration
form when tracking guest’s information details?

D. Summative
IV. ENRICHMENT Demonstrate the proper maintenance of tools, equipment, and paraphernalia used in the front office
VII.REFERENCES TLE For Lifelong Learning Book 1
Prepared By: Reviewed By: Noted By:

LARISSA A. QUILLOPE IRENE JOY J. MISON AMRIC M. MENDOZA

TEACHER ASSISTANT SCHOOL HEAD SCHOOL HEAD