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DLL-Cookery 9-Q2-Week 2

Institute of International Hospitality Management (Universitas Timor)

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School Grade Level &

DAILY Teacher Quarter
LESSON Inclusive Dates Learning Area
LOG Scheduled Topic
Time

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Objectives must be met over the week and connected to the curriculum standards. To meet the
objectives, necessary procedure must be followed and if needed, additional lessons, exercises, and
I. OBJECTIVES remedial activities may be done for developing content knowledge and competencies. These are
assessed using Formative Assessment strategies. Valuing objectives support the learning of
content and competencies and enable children to find significance and joy in learning the lessons.
Weekly objectives shall be derived from the Curriculum Guides.
A. Content Standard The learners demonstrate an understanding he knowledge, skills, and attitudes required in
preparing appetizers
B. Performance Standards The learners independently prepare salad and dressing.
C. Learning Competencies / LO 2. Prepare a variety of salads and dressings 2.1 identify the components of a salad 2.2 identify
Objectives (Write the LC the factors to consider in salad preparation 2.3 select and use correct equipment in preparing
Code) salads and dressings 2.4 prepare a variety of salad 2.5 identify the different kinds of salad
dressings and their ingredients 2.6 prepare salad dressings 2.7 follow workplace safety procedures

TLE_HECK9- 12SD-IIb-g-8
III. CONTENT PREPARE SALAD AND DRESSING (SD).
List of materials to be used in different days. Varied sources of materials sustain children’s interest
IV. LEARNING RESOURCES in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as
well as paper-based materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide pages Cookery 9- Learning Module
Cookery NC II- Curriculum Guide
2. Learners’ Materials Alternative Delivery Mode Modules (Deped)
pages
3. Textbook pages
4. Additional Materials TV, Laptop, Speaker, Projector, Multimedia site (Youtube), PPT, Kitchen tools, and equipment
from Learning
Resources Portals
B. Other Learning Resources Rubrics, DLL, Activity sheets, Activity materials, realia
Subject Integration 1. Science - Understanding the nutritional value of different salad ingredients.

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2. Mathematics - Measuring and scaling the ingredients accurately.

3. Health - Promoting healthy eating habits through the preparation of nutritious salads.
These steps should be done across the week. Spread out the activities appropriately so the
students will learn well. Always be guided by demonstration of learning by the students which you
can infer from formative assessment activities. Sustain learning systematically by providing
V. PROCEDURES
students with multiple ways to learn new things, practice their learning, question their learning
processes, and draw conclusions about what they learned in relation to their life experiences and
previous knowledge. Indicate the time allotment for each step.
A. Revising previous lesson Pretest
or presenting the new Review of the previous lesson
lesson
B. Establishing a purpose for To access prior knowledge, ask the students the following questions in English
the lesson 1. What are the common ingredients used in making salads?
2. Can you name different types of dressings?
3. Have you ever prepared a salad before? If yes, what was your experience like?
C. Presenting examples/ Here are three ideas to get the students hooked and focused on the topic
instances of the new 1. Show a visually appealing image of a delicious salad and ask the students to describe it in
lesson English.
2. Conduct a quick poll asking students about their favorite salad and dressing combinations.
3. Share interesting facts about the health benefits of eating salads and how different dressings can
enhance their taste.
D. Discussing new concepts Activity 1: Salad Ingredient Hunt
and practicing new skills Materials: Various salad ingredients, paper, pen
#1 Instructions: Divide the students into small groups. Provide them with a list of salad ingredients in
English. Each group must find the ingredients in the classroom or school garden. They should write
down the English name of each ingredient and its nutritional value. Use the rubric provided for
grading.
Rubric:
- Correct identification of ingredients (10 points)
- Accurate description of nutritional value (10 points)

Activity 2: Dressing Creation

Materials: Assorted ingredients for dressings (such as olive oil, vinegar, herbs, etc.), mixing bowls,
measuring utensils
Instructions: Demonstrate the process of making a basic dressing in English. Then, divide the
students into pairs or small groups. Provide them with different ingredients to create their own
dressings. They should follow the instructions and measurements provided. Use the rubric provided
for grading.

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Rubric:
- Correct measurements and ratios (10 points)
- Taste and flavor of the dressing (10 points)

Activity 3: Salad Presentation

Materials: Various salad ingredients, dressing, serving plates, garnishes
Instructions: In pairs or small groups, students will create their own salads using the provided
ingredients and dressing. They should focus on presentation and garnishing techniques. Each
group will present their salad to the class, explaining the ingredients used and the nutritional value.
Use the rubric provided for grading.
Rubric:
- Creativity and presentation (10 points)
- Knowledge of ingredients and nutritional value (10 points)
E. Discussing concepts and
practicing new skills #2
F. Developing mastery 1. Use multimedia presentations to explain the different types of salads and dressings, emphasizing
(Leads to Formative their cultural significance.
Assessment 3) 2. Conduct a demonstration where the teacher prepares a salad and dressing while explaining the
step-by-step process in English. Encourage student participation by asking questions and providing
explanations.
G.Finding practical 1. Organize a salad-making competition where students can showcase their creativity in preparing
applications of concepts salads and dressings. Invite judges to evaluate the dishes based on taste, presentation, and
and skills in daily living nutritional value.
2. Collaborate with the Home Economics department to organize a healthy food fair, where students
can exhibit their salad-making skills and promote healthy eating habits to the school community.
H. Making generalizations Students were able to perform the task of intended learning outcomes; they were able also to grasp
and abstractions about the necessary skills and apply it effectively.
lesson
I. Evaluating learning 1. Written test: Provide a quiz with questions about salad ingredients, dressings, and preparation
techniques.
2. Practical assessment: Observe students while they prepare a salad and dressing, assessing their
accuracy, hygiene practices, and overall presentation.
J. Additional activities for For the assignment, ask students to create a recipe booklet featuring their favorite salad recipes
application or remediation and dressings. They should include a brief description of each recipe, the ingredients needed, step-
by-step instructions, and any additional tips. The booklet can be presented in English and can
include visuals to make it more engaging.

VI. REMARKS

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Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this
week. What works? What else needs to be done to help the students learn? Identify what help your
VII. REFLECTION
Instructional Supervisors can provide for you so when you meet them, you can ask them relevant
questions.
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 it work?
F. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
G.What innovation or
localized materials did I
used/discover which I wish
to share with other
learners?

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