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Cot Sandwich For Inset

1. The document is a daily lesson log from a teacher that outlines preparing sandwiches as the lesson topic. 2. The objectives are for students to understand how to prepare sandwiches, independently prepare sandwiches, and identify ingredients and proper steps. 3. The lesson procedures take the students through identifying ingredients, discussing sandwich history, varieties, techniques, and having students prepare clubhouse sandwiches in groups. 4. The reflection section considers if objectives were met and what can be improved.

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Cristian Gallanosa Hasta
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530 views3 pages

Cot Sandwich For Inset

1. The document is a daily lesson log from a teacher that outlines preparing sandwiches as the lesson topic. 2. The objectives are for students to understand how to prepare sandwiches, independently prepare sandwiches, and identify ingredients and proper steps. 3. The lesson procedures take the students through identifying ingredients, discussing sandwich history, varieties, techniques, and having students prepare clubhouse sandwiches in groups. 4. The reflection section considers if objectives were met and what can be improved.

Uploaded by

Cristian Gallanosa Hasta
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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School DONSOL NATIONAL COMPREHENSIVE Grade Grade 12

HIGH SCHOOL Level


Teacher CRISTIAN G. HASTA Learning LO1.
Grades 1 to Area PREPARE
12 SANDWICH
DAILY (SW)
LESSON
Teaching COT 1 Quarter 2nd Semester
LOG
Dates February 18,2022
and 1:00 – 2:00 pm
Time

I. OBJECTIVES

A. Content Standards The learners demonstrate, understanding on how to prepare sandwiches.

B. Performance Standards The learners independently prepare sandwiches.

C. Learning Competencies/ LO 2. Prepare a variety of sandwiches. TLE_HECK9- 12SW-IIIb-g-12


Objectives
Write the LC code for each Having a (1) hour teaching- learning process, the students should be able to:

1. Identify ingredients for sandwich making and component


(comprehension)
2. Enumerate the uses and function of spreads and fillings in sandwich
making and.
3. Appreciate the importance of following the steps in preparing
sandwiches using available ingredients. (synthesis)
II. CONTENT PREPARE VARIETY OF SANDWICHES

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages N/A
2. Learner’s Materials pages
3. Textbook pages 65 - 99
4. Additional Materials from K to 12 Cookery Modules
Learning Resource (LR)
portal
B. Other Learning Resources Curriculum Guide: Online Resources/Internet

IV. PROCEDURES

A. Reviewing previous lesson or Preliminaries”


presenting the new lesson Prayer
House rules

B. Establishing a purpose for MOTIVATION:


the lesson Posting a picture of
“Does anybody recognize what’s in the picture? (SANDWICH)”

C. Presenting MOTIVATION:
examples/instances of the (Posting a picture of sandwich and its ingredients)
new lesson
Ask the students, “Does anybody recognize what’s in the picture?
(SANDWICH INGREDIENTS)
“What else do you see in the picture? (Ingredients in making
sandwich)

NAME IT Activity
(Show some pictures of ingredients in making sandwich and name it)
D. Discussing new concepts DISCUSSION PROPER:
and practicing new skills #1 “Watch a video clip all about the history of Sandwiches”
“What is the video all about?”
“Why is it important to know the history of sandwiches and its origin?

(This discussion is aided by a power point presentation)


(Let us study)
 Tools, Utensils, and Equipment in Preparing Sandwiches
 Varieties of Sandwiches (HOT and COLD)

E. Discussing new concepts  Techniques/Steps in making Sandwich


and practicing new skills #2  Identify the parts of Sandwich
(BREAD, SPREAD and FILLINGS)
 The teacher will discuss the functions and uses of bread, spread and
filling in making sandwiches.
F. Developing mastery (leads to  Activity 2 – Prepare and create Clubhouse Sandwiches
Formative Assessment 3)  (Group the class into 3 groups)
1st group will “mese in place” all the ingredients accordingly
2nd group will cook and cut all raw ingredients
3rd group will assemble all ingredients to create Clubhouse Sandwich.

G. Finding practical applications  Do you think learning to make or create sandwiches can effectively
of concepts and skills in daily help our lives specially in this pandemic time? Justify your answer?
living
H. Making generalizations and Go back to the objectives and ask the students if all the objectives
abstractions about the lesson were attained and met.

 What are the ingredients for sandwich making and component?


 Enumerate the uses and functions of spreads and fillings in sandwich
making
 What are the importance of following the steps in preparing
sandwiches using available ingredients.

I. Evaluating learning  Label the ingredients indicated by the lines in the picture.

J. Additional activities for Create and perform ham and egg sandwich at your home. List down the
application or remediation ingredients with corresponding measure or number of pieces and last, step by
step procedure in making ham and egg sandwich.

V. REMARKS

VI. REFLECTION

A. No. of learners who earned


80% in the evaluation
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:

CRISTIAN G. HASTA
Teacher III

OBSERVER:

IAN ATAIZA MT-I RAMON B. HERMIDA MT-II RONALD J. DESULO MT-II


Observer 1 Observer 2 Observer 3

JULIUS CAESAR P. AVERILIA MT-II ROSE MARY L. LATAGAN ASP-II


Observer 4 Observer 5

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