DAILY LESSON PLAN (DLP)

COOKERY 10

SCHOOL TAMBANGAN NATIONAL HIGH GRADE/SECTI Grade 10

SCHOOL ON
TEACHER
MA. KATHLEEN E. JOGNO SUBJECT COOKERY 10

DATE SEPTEMBER 5, 2019 QUARTER SECOND

I. OBJECTIVES
The learners demonstrate an understanding preparing and cooking
A. Content Standards
vegetable dishes
The learners independently prepare and cook vegetable dishes
B. Performance Standards
C. Learning Competencies/
follow standard safety and hygiene procedures TLE_HECK912VD-
Objectives
IIb-c-10
Write the LC code for each
 Familiarize with the safety and hygiene procedures in the
kitchen
D. Specific Objectives
 Value the importance of knowing the safety and hygiene
procedures in the kitchen
II. CONTENT SAFETY AND HYGIENE PROCEDURES

III. LEARNING
RESOURCES
A. References
There is no Teachers Guide used.
1. Teacher’s Guide Pages

2. Learner’s Material Pages

There is no Textbook Used in the discussions
3. Textbook Pages
4. Additional Materials from There is no additional Materials from Learning Resource used
Learning Resources
IV. PROCEDURES

A. Reviewing previous Guide Question/s:

lesson or presenting the 1. What did we discuss last meeting?
new lesson 2. What are the storing techniques of vegetables?
VIDEO PRESENTATION OF PROPER HYGIENE AND
B. Establishing a purpose for
SAFETY IN THE KITCHEN
the lesson
 At the end of the lesson, the students should be able to know the safety
and hygiene procedures in the kitchen and the value of knowing it

C. Presenting examples/ Processing question/s:

instances of the new 1. What do you see on the video presentation?
lesson 2. What can you say about the video?
3. What does the video imply?
Group Activity
D. Discussing new concepts The students will be grouped into 4. Each group will discuss the
and practicing new skills possible safety practices and hygiene that should be observed while
#1 working inside the kitchen. Each group will be given 15 minutes to do
the task, then report it in front of the class.
E. Discussing new concepts
and practicing new skills (teacher’s input regarding the group discussion)
#2
3 things I will bare in mind while working in the kitchen are
F. Developing mastery
_________________________________________________________
(leads to Formative
__________..........
Assessment 3)
My Vegie Why’s
Guide question/s:
G. Finding practical
1. Why is it important to know the hygiene and safety procedures
application of concepts
while working in the kitchen?
and skills in daily living
2. How can you apply your learnings today on a real world
situation?
Exit Slips
H. Making generalizations The students will share their thoughts on the following:
and abstractions about the 3 – things I’ve learned today
lesson 2 – things I found interesting
1 – question I still have
SHORT QUIZ

ESSAY
Why do I Need to practice safety and hygiene while working inside the
kitchen?

I. Evaluating learning

Rubrics:
Content – 30%
Relativity – 30%
Clarity of Idea – 30%
Cleanliness of paper – 10%
J. Additional activities for
application or Study the next lesson
remediation
 V. REMARKS

VI. VI. REFLECTION

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?