School: DepEdClub.

com Grade Level: 9

GRADES 1 to 12
Teacher: File created by: Ma’am Manilyn A. Cordova Learning Area: TLE – Cookery
DAILY LESSON
JUNE 16 – 20, 2025 (WEEK 1)
LOG Teaching Dates and Time: Quarter: 1

TUESDAY WEDNESDAY THURSDAY FRIDAY

I. OBJECTIVES August 29, 2023 August 30, 2023 August 31, 2023 September 1, 2023
A. Content Standard
The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons

B. Performance Standards The learners independently demonstrate core competencies in cookery as prescribed in the TESDA Training Regulation

C. Learning Competencies/ The learners: The learners:

Objectives 1. explain core concepts in cookery 1. review Students Activity Program of HAU-JHS
(Write the LC code for each) 2. discuss the relevance of the course 2. follow Kitchen and Classroom Rules and Regulations
3. explore opportunities for a career in cookery 3. clarify TLE grading system
4. manage Groupings and seat plan
II. CONTENT
A. Topic Orientation 1. Students Activity Program of HAU-JHS
1. Core concepts in cookery 2. Kitchen and Classroom Rules and Regulations
2. Relevance of the course 3. TLE grading system
3. Career opportunities 4. Groupings and seat plan
5. Pretest
B. Concept “Cooking is both an art and a science, “Cookery education empowers
"The Students Activity Program "Just as a recipe demands precision,
where flavors and techniques come individuals with a life skill that
guides us, like a recipe, through the following rules in the classroom hones
together to create delightful nourishes not just bodies, but also
steps of culinary learning." discipline and respect."
experiences.” creativity and culture.”
C. KBI Respect for Others Observation and focus Participation Self-Discipline
III. LEARNING RESOURCES
A. References
1. Curriculum guide page 11 page 11 page 11 page 11
2. Teacher’s Guide Pages
3. Learner’s Materials pages
4.Additional Materials from
Learning Resources (LR) portal
basic ingredients, illustrations, video clips, PowerPoint
B. Other Learning Resources PowerPoint presentations, video presentations, pictures, guest hand-outs visual aids, diagnostic test paper
clips, sample of recipe book speaker, pen, and paper

Cookery 9 – quarter 1 – week 1

 TUESDAY WEDNESDAY THURSDAY FRIDAY
IV. PROCEDURES August 29, 2023 August 30, 2023 August 31, 2023 September 1, 2023
Welcome students to the class and Greetings! Greetings! Greetings!
A. Reviewing previous lesson introduce yourself. Ask: What are the four fundamental Ask: What are the possible careers
or presenting the new lesson Conduct a brief icebreaker activity to concepts of cookery? available in culinary industry?
help students get to know each
other and feel comfortable.
Briefly explain the importance of
understanding core concepts in
cookery.
Our topic for today is Core Concepts Our topic for today is Career Our topic for today is Students Kitchen Rules, Grading, and Group
B. Establishing a purpose for in Cookery and Relevance of the Opportunities Activity Program Management
the lesson Course Let the student read the Objective: Let the student read the Objective: Let the student read the Objective:
Let the student read the Objective: Explore various career To review the Students Activity To understand and follow kitchen
Understand the core concepts of opportunities in the field of Program of HAU-JHS and and classroom rules, clarify the TLE
cookery and recognize the cookery and understand the understand the importance of grading system, and learn about
relevance of the course in practical potential pathways. organization in the kitchen. effective group management.
life. Time: 90 minutes
Session 1: Core Concepts in Cookery Session 1: Exploring Career Review of Students Activity Program
C. Presenting examples/ Duration: 60 minutes Opportunities
instances of the new Duration: 60 minutes
lesson
Introduction to Cookery Concepts Introduction to Culinary Careers (15 Students Activity Program (30 Activity 1: Kitchen and Classroom
D. Discussing new concepts (15 minutes) minutes) minutes) Rules (30 minutes)
and practicing new skills # 1 Discuss the fundamental concepts: Discuss the wide range of careers Distribute copies of the Students Remind students of the
flavor profiles, culinary techniques, available in the culinary industry: Activity Program from HAU-JHS. importance of safety and
food safety, and kitchen chef, pastry chef, food stylist, food Lead a discussion on the cleanliness in the kitchen.
equipment. critic, etc. importance of following a Go over the kitchen and classroom
Flavor Profiles and Taste Principles Explain that cookery skills can also structured program in a cooking rules and regulations in detail.
(20 minutes) lead to entrepreneurial ventures class. Highlight the consequences of not
Explain the concept of flavor like catering and food trucks. Ask students to share their following these rules to ensure a
profiles: sweet, sour, salty, bitter, Guest Speaker: Professional Chef (25 experiences from previous years safe and productive learning
umami. minutes) and how following the program environment.
Discuss how balancing these Invite a local professional chef to benefited them.
flavors enhances the taste of share their journey in the culinary Activity 2: Clarifying TLE Grading
dishes. world. System (25 minutes)
Conduct a simple taste test activity The guest speaker discusses their Present the TLE grading system,
with basic ingredients to illustrate experiences, challenges, and explaining the different
flavor profiles. rewards of working in the industry. components (practicals, theory,
Culinary Techniques (15 minutes) Q&A Session (20 minutes) group work, etc.).

Cookery 9 – quarter 1 – week 1

 Introduce various cooking Allow students to ask questions to Clarify how each component
techniques: sautéing, roasting, the guest speaker, encouraging contributes to the overall grade.
boiling, steaming, etc. them to inquire about career Address any questions or concerns
Show short videos demonstrating pathways, required skills, and regarding grading.
these techniques. advice for aspiring chefs.
Emphasize the importance of
technique in achieving desired
textures and flavors.
Food Safety and Hygiene (10
minutes)
Highlight the significance of proper
food handling and storage.
Discuss basic food safety practices:
handwashing, cross-contamination
prevention, temperature control.
Share real-life examples to
underscore the consequences of
poor food safety.
Session 2: Relevance of the Course Session 2: Mapping Your Culinary Group Discussion and Sharing (20 Activity 3: Effective Group
E. Discussing new concepts Duration: 60 minutes Career minutes) Management (25 minutes)
and practicing new skills # 2 Discussion: Why Cookery Matters (15 Duration: 60 minutes Divide students into small groups and Discuss the importance of effective
minutes) Individual Reflection: Career assign a specific topic or activity group work in the kitchen setting.
Lead a discussion on the importance Pathway (15 minutes) from the program. Introduce strategies for effective
of cookery skills in everyday life. Ask students to reflect on the Each group discusses the given topic communication, collaboration, and
Encourage students to share their career options discussed and and prepares a brief presentation. division of tasks within groups.
thoughts on how cooking impacts identify one that resonates with Groups present their discussions, Share examples of successful
their health, budget, and lifestyle. them. highlighting the key points and group dynamics from previous
Have them write a short paragraph insights. classes.
explaining their chosen career
pathway. Activity 4: Group Formation and Seat
Plan (10 minutes)
Based on class dynamics and
individual strengths, rearrange
seating to form groups for the
upcoming practical sessions.
Explain the rationale behind the
group formation.
Display the new seat plan and
group assignments.

Cookery 9 – quarter 1 – week 1

 TUESDAY WEDNESDAY THURSDAY FRIDAY
August 29, 2023 August 30, 2023 August 31, 2023 September 1, 2023
Interactive Cooking Demonstration Group Activity: Career Vision Board Reflection and Q&A (25 minutes) Activity 5: Group Discussion
F. Developing Mastery
(Leads to Formative Assessment # 3) (25 minutes) (30 minutes) Facilitate a class discussion on the Simulation (10 minutes)
Perform a live cooking Divide students into groups. lessons learned from the Students Conduct a brief simulation activity
demonstration of a simple recipe. Provide magazines, newspapers, Activity Program. where students act out a group
Explain the steps clearly while and art supplies. Encourage students to ask discussion scenario related to
highlighting relevant techniques Instruct each group to create a questions about any unclear cooking tasks.
and safety practices. Engage vision board representing their aspects of the program. Emphasize active listening, sharing
students by answering questions chosen culinary career. Summarize the discussion and ideas, and constructive feedback
during the demonstration Groups present their vision boards emphasize the importance of within the group.
and explain their choices. structure and planning in the
kitchen.
Group Activity: Recipe Analysis (20 Guidance and Next Steps (15
G. Finding practical
minutes) minutes)
applications of concepts and
Divide students into small groups. Provide resources like websites,
skills in daily living
Provide each group with a recipe books, and local institutions for
and ask them to identify the core pursuing culinary education and
concepts and techniques used. training.
Groups present their analyses to Emphasize the importance of
the class, fostering discussion. continuous learning and practical
experience in building a successful
culinary career.
Recap the key concepts covered over the two days and encourage students to
H. Making generalizations of continue exploring their passion for cookery. Remind them that a strong
concepts and skills in daily foundation in core concepts, an understanding of the course's relevance, and
living awareness of career opportunities are essential for their culinary journey.
Pre-test

I. Evaluating Learning

J. Additional activities for Summarize the key points discussed

application or remediation during the lesson.
Assign a homework task related to
kitchen safety rules or preparing a
short reflection on the importance
of effective group work.

MONDAY WEDNESDAY THURSDAY FRIDAY

V. REMARKS

Cookery 9 – quarter 1 – week 1

 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?

Prepared by: Checked by: Noted by:

MANILYN A. CORDOVA, TIII MARIA CONCEPCION M. VALERIO, T-I JESSICA B. PANGANORON, PI

Cookery 9 – quarter 1 – week 1