DLL COT

MABCA NATIONAL HIGH
School: SCHOOL Grade Level: GRADE 8

TLE- COMMERCIAL
Teacher: CHRISTIAN O. SOQUE Learning Area: COOKING
GRADE 8
DA
ILY
LESSON
LOG Teaching Week: WEEK 3 Quarter: 3
TUESDAY (8:30-9:30 AM)

DATE
FEBRUARY 27, 2024
I. OBJECTIVES 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
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 Standards: The learner demonstrate an understanding performing mensuration and calculation in
cookery.
B. Performance Standards: The learner independently measure and calculate ingredients in cookery
C. Learning LO1. CARRY OUT MEASUREMENTS AND CALCULATIONS IN A REQUIRED TASK

Competencies/Objectives:
Write the LC Code for each Measure ingredients according to recipe requirement
(TLE_HECK7/8PM-Od-4) 1.2
MATH 7- Convert Measurements from one unit to another in both Metric and English
System (M7ME-IIb-1); And Solve Problems involving Conversion of Units of Measurements
(M7ME-IIb-2)
SCIENCE 8 - differentiate heat and temperature at molecular level science 8 SF8E-lg-29
1. CONTENT Carry out measurements and calculations
Lists the materials to be used in different days. Varied sources of materials sustain children’s interest
2. LEARNING in the lesson and in learning. Ensure that there is a mix of concrete and manipulative materials as well
RESOURCES as paper-based materials. Hands-on learning promotes concept development.
A. References
K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Commercial Cooking Exploratory Course Grade 7 and Grade 8
1. Teacher’s Guide Pages K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Commercial Cooking Exploratory Course Grade 7 and Grade 8 (page 32-51)
2. Learner’s Materials Pages K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module Commercial Cooking Exploratory Course Grade 7 and Grade 8 (page 32-51)
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 assessment activities. Sustain learning systematically by providing students with
3. PROCEDURES 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 As a recap, the teacher ask the students what they’ve learned the previous lesson:
Presenting the New Lesson 1. What is measurement?
2. Why do we need to measures the ingredients before cooking?
1
B. Establishing a Purpose for the The teacher discuss the lesson on how to:
Lesson 1. Define measurements
2. Appreciate the importance of measurement by enumerating the unit of
measurements in cookery.
3. Convert Degree Celsius to Degree Fahrenheit vise versa.
C. Presenting Examples/Instances The teacher present the sample video of the measurements use in cooking using
of the Lesson power point presentation.
Source: Google
D. Discussing New Concepts and The teacher explain further the formula of converting degree Celsius to degree
Practicing New Skills #1 Fahrenheit vise versa.
E. Discussing New Concepts and The teacher continues the discussion of about converting degree Celsius to degree
Practicing New Skills #2 Fahrenheit.
F. Developing Mastery The teacher asked the learners why do they need to know the the formula of
(Leads to Formative Assessment 3) converting degree Celsius to degree Fahrenheit?
G. Finding Practical Applications Teacher asked the learners to perform measuring the temperature when heating
of Concepts and Skills in Daily water before, during and after boiling point using degree Celsius then convert it to
Living degree Fahrenheit.
H. Making Generalizations and Teacher tell the learners that it is important to know the formula of converting degree
Abstractions about the Lesson Celsius to degree Fahrenheit vise versa to become aware and make sure that it is
correct and they can use an alternative way on measuring when the kitchen tools that
is needed is not available.
I. Evaluating Learning Teacher ask the learners the following questions to evaluate their learning during the
discussion:
Convert the following:
1. 250ºC
2. 115ºF
3. 120ºC
4. 450ºF
5. 100ºC
J. Additional Activities for Teacher requires the learners to go online and research about the different formula on
Application or Remediation converting unit of measurements.
4. REMARKS
Prepared by:
CHRISTIAN O. SOQUE
LSA
Checked by:
ARMI C. RIVERO
School Head

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MABCA NATIONAL HIGH

School: SCHOOL Grade Level: GRADE 8

TUESDAY (8:30-9:30 AM)

C. Learning LO1. CARRY OUT MEASUREMENTS AND CALCULATIONS IN A REQUIRED TASK

SCIENCE 8 - differentiate heat and temperature at molecular level science 8 SF8E-lg-29

1. CONTENT Carry out measurements and calculations

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