DLL Tle 7 Week 5

School SAN FERNANDO HIGH SCHOOL Grade Level 7-GALILEI
Grades 1 to 12 Teacher MARJORIE F. ECALDRE Learning Area TLE COOKERY

Daily Lesson Log
Teaching Dates December 5-9, MONDAY-THURSDAY 10:45-11:45 Quarter SECOND
and Time 2022
MONDAY (DECEMBER 5, 2022) TUESDAY (DECEMBER 6 2022) THURSDAY (DECEMBER 8, 2022FRIDAY (DECEMBER 9, 2022)
Objectives must be met over the week and connected to the curriculum standards. To meet the objectives, necessary procedures must be followed and if needed, additional lessons, exercises and 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
I. OBJECTIVES to find significance and joy inlearning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards performing mensuration and calculation in cookery
B. Performance Standards Independently measure and calculate ingredients in cookery
C. Learning Competencies/Objectives LO 1. Carry out measurements and calculations in a required task
II. CONTENT
List the materials to be used in different days. Varied sources of materials sustain children’s interest in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well as paper-based
III. LEARNING RESOURCES materials. Hands-on learning promotes concept development.
A. References
1. Teacher’s Guide Pages
2. Learner’s Materials pages LM P. 34-38 LM P. 38-40 LM P. 41-48 LM P. 48
3. Text book pages
4. Additional Materials from Learning
Resources LAPTOP, PROJECTOR LAPTOP, PROJECTOR LAPTOP, PROJECTOR LAPTOP, PROJECTOR
B. Other Learning Resources
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
IV. PROCEDURES assessment activities. Sustain learning systematically by providing 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. Reviewing previous lesson or

presenting the new lesson
Review on Storing and Stacking Review on Measuring Equivalents, Review on Measuring ingredients Review on Ingredient
B. Establishing a purpose for the tools and equipment. tables and conversions correctly. Substitution.
lesson
C. Presenting Examples/instances of Watching a video about measuring

new lesson Pretest LO 1
ingredients correctly.
D. Discussing new concepts and
practicing new skills #1 Information Sheet 1.1important Group Activity: What would you
Discussion: Measuring Ingredients Information Sheet 1.2 Ingredient
measuring equivalents, tables and use to measure each of the
Correctly Equivalents
conversions. following products?
E. Discussing new concepts and
practicing new skills #2
Watching a video about measuring Group Activity: Symbols
Oven Temperatures
ingredients correctly. Abbreviations and equivalent
F. Developing mastery (Leads to

Formative Assessment) Self-Check 1.1 Self-Check 1.2 Short Quizz
G. Finding Practical applications of

concepts and skills
H. Making generalizations and

abstractions about the lesson
I. Evaluating Learning
J. Additional activities for application

or remediation
V. REMARKS
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 instructional
VI. REFLECTION supervisors can provide for you so when you meet them, you can ask them relevant questions.
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?
Checked by:
JANE M. MONTALLA
Principal III

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School SAN FERNANDO HIGH SCHOOL Grade Level 7-GALILEI

Grades 1 to 12 Teacher MARJORIE F. ECALDRE Learning Area TLE COOKERY

A. Content Standards performing mensuration and calculation in cookery

B. Performance Standards Independently measure and calculate ingredients in cookery

C. Learning Competencies/Objectives LO 1. Carry out measurements and calculations in a required task

A. Reviewing previous lesson or

C. Presenting Examples/instances of Watching a video about measuring

F. Developing mastery (Leads to

G. Finding Practical applications of

H. Making generalizations and

J. Additional activities for application

C. Did the remedial lessons work? No.

D. No. of learners who continue to

G. What innovation or localized

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