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    September 5, 2019

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    Maria Kathleen Evangelio Jogno
    The daily lesson plan aims to teach students about safety and hygiene procedures in the kitchen. Students will watch a video presentation on proper hygiene and safety in the kitchen. They will then discuss in groups the possible safety practices and hygiene that should be observed while working inside the kitchen. Finally, students will take a short quiz and write an essay explaining why practicing safety and hygiene in the kitchen is important.

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    September 5, 2019

    Uploaded by

    Maria Kathleen Evangelio Jogno
    82 views4 pages
    The daily lesson plan aims to teach students about safety and hygiene procedures in the kitchen. Students will watch a video presentation on proper hygiene and safety in the kitchen. They will then discuss in groups the possible safety practices and hygiene that should be observed while working inside the kitchen. Finally, students will take a short quiz and write an essay explaining why practicing safety and hygiene in the kitchen is important.

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    Dlp

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    The daily lesson plan aims to teach students about safety and hygiene procedures in the kitchen. Students will watch a video presentation on proper hygiene and safety in the kitchen. They will then discuss in groups the possible safety practices and hygiene that should be observed while working inside the kitchen. Finally, students will take a short quiz and write an essay explaining why practicing safety and hygiene in the kitchen is important.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    82 views4 pages

    September 5, 2019

    Uploaded by

    Maria Kathleen Evangelio Jogno
    The daily lesson plan aims to teach students about safety and hygiene procedures in the kitchen. Students will watch a video presentation on proper hygiene and safety in the kitchen. They will then discuss in groups the possible safety practices and hygiene that should be observed while working inside the kitchen. Finally, students will take a short quiz and write an essay explaining why practicing safety and hygiene in the kitchen is important.

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    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?

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