Mariano Marcos State University

Laoag City
Graduate School

2018 INSTITUTION-BASED TRAINING OF SECONDARY

TEACHERS ON SPECIAL EDUCATION

Course Code : 219

Course title : Instructional Strategies for EBD
Professor : MARILYN PASION
Date : June 1, 2018

Prepared by:

LUBETH R. CABATU
Region I, Division of Ilocos Sur
 School NARVACAN NATIONAL CENTRAL Grade Level 12
DAILY LESSON LOG HIGH SCHOOL
Teacher LUBETH R. CABATU Learning Area COOKERY NC II
Teaching Dates and JUNE 4, 2018 Quarter 1st
Time

Monday
I. OBJECTIVES
a. Content Standards The learners demonstrate an understanding of the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.
b. Performance The learners independently maintain clean kitchen tools, equipment, and premises.
Standards
c. Learning 1.1 Identify common tools used in the kitchen
Competencies/ 1.2 Differentiate kitchen tools from kitchen equipment
Objectives 1.3 Show confidence in identifying different kitchen tools and their uses
Write the LC code TLE_HECK9KPIa-1
for each
II. CONTENT Clean, sanitize, and store kitchen tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Cookery TG Mod 1 SHS p 4
pages
2. Learner’s Cookery LM Module 1 SHS pp. 30 – 33
Material pages
3. Textbook pages
4. Additional https://quizlet.com/27228425/flashcards
Materials
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Group Activity:
lesson or presenting Name Me: The learners will be given pictures of common cooking materials used in the kitchen
the lesson and they will identify the characteristics of these cooking materials and place it on a manila paper.
The group output will be presented in class
B. Establishing the Which among these cooking materials is the best to use in the kitchen?
purpose of the (question will also be available in ppt presentation for students with EBD. Student with EBD
lesson can answer questions through the use of meta cards)
C. Presenting Show visual pictures of kitchen tools through flash cards. Learners will identify the tools whether it
examples/instances is a kitchen tool or equipment. (Students with EBD can answer through meta cards)
of the new lesson Teacher will ask: How can we differentiate tools from equipment?
D. Discussing new Activity: Given some of the kitchen tools and equipment, the learners will draw a smiling face 
concepts and
in column A if they are familiar with the kitchen tools and a sad face  if they are not. In column
practicing new
skills #1 B, asked them to put a  if they know the uses of the kitchen tools and X if they don’t
E. Discussing new concepts Teacher will present and discuss to class common kitchen tools and their uses.
and practicing new skills
#2
F. Developing Mastery Activity: Students will be given activity sheets and they will write associated words based on the
(Leads to formative given kitchen tools written on the activity sheet.
assessment number Ex. Whisk – whipping, blending, mixing
3) (students with EBD will answer only 3 questions while regular students will answer 5 questions)
 G. Finding practical Word association: Students will identify food that are associated with the kitchen tools
applications of given.
concepts and skills in Ex. Whisk – egg
daily living (students with EBD will answer only 3 questions while regular students will answer 5 questions)
H. Making generalization Why is it important to know the different tools in the kitchen and their uses?
and abstraction of the
lesson
I. Evaluating Learning Students will have a 10 item test.
Students with EBD will have 5 item test.
J. Additional Activities for
Application or
Remediation
V. REMARKS
A. No. of learner who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remediation
work? No. of learners
who caught up with
the lesson
D. No. of learners who
continue to require
remediation
E. Which of the
strategies worked
well? Why did these
work?
F. What difficulties did I
encounter which my
principal can help me
solve?
G. What innovation or
localized materials did I
use which I wish to
share with other
teachers?
Name Me: The learners will be given pictures of common cooking materials used in the kitchen and they will identify the characteristics
of these cooking materials and place it on a manila paper. The group output will be presented in class

Common Cooking Materials Characteristics

Aluminum  Popular
 Lightweight
 Attractive
 Less expensive
 Gives even heat distribution

Stainless  More expensive

 Easier to clean
 Not wear out easily

Glass  Not practical for top or surface cooking

 Used for salad making and dessert

 Durable but must be kept oiled to avoid rusting

Cast iron
 Used to keep food warm without overcooking

Double boiler
  Prevents food from sticking to the pan
 Easier to wash and clean

Teflon

FILL ME IN

Activity: Below are some of the kitchen tools and equipment. In column A, draw a smiling face  if you are familiar with the
materials and a sad face  if you are not. In column B, put a check  if you know the use of the given kitchen tools and
an X if not.

KITCHEN TOOLS COLUMN A COLUMN B

1. CAN OPENER

2. COLANDER

3. CUTTING BOARD

4. FUNNEL

5. KITCHEN SHEARS

Activity: Students will be given activity sheets and they will write associated words based on the given kitchen tools written on the
activity sheet.
Ex. Whisk – whipping, blending, mixing
(students with HI will answer only 3 questions while regular students will answer 5 questions)

WORD ASSOCIATION:
KITCHEN TOOLS ASSOCIATED VERBS
GRATER
CAN OPENER
SCRAPER
POTATO MASHER
SERVING TONGS

Word association: Students will identify food that are associated with the kitchen tools given.
Ex. Whisk – egg
(students with HI will answer only 3 questions while regular students will answer 5 questions)
KITCHEN TOOLS ASSOCIATED WORDS
SPOONS
SPATULA
 SERVING TONGS
COLANDER
ROTARY EGG BEATER

Evaluation:

Identify the following tools and equipment in column B. Write your answers in column A with a short
description of the uses or functions.

COLUMN A COLUMN B
 School NARVACAN NATIONAL CENTRAL Grade Level 12
DAILY LESSON LOG HIGH SCHOOL
Teacher LUBETH R. CABATU Learning Area COOKERY NC II
Teaching Dates and JUNE 5, 2018 Quarter 1st
Time

Tuesday
I. OBJECTIVES
a. Content The learners demonstrate an understanding of the knowledge, skills, and attitudes required in
Standards maintaining kitchen tools, equipment, and work premises.
b. Performance The learners independently maintain clean kitchen tools, equipment, and premises.
Standards
c. Learning 1.1 Identify common measuring tools used in the kitchen
Competencies/ 1.2 Measure ingredients accurately
Objectives 1.3 Differentiate solid measuring tools from liquid measuring tool
Write the LC code for TLE_HECK9KPIa-1
each
II. CONTENT Clean, sanitize, and store kitchen tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Cookery TG Mod 1 SHS p 4
pages
2. Learner’s Material Cookery LM Module 1 SHS pp. 34 – 35
pages
3. Textbook pages
4. Additional
Materials
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Group Activity:
lesson or presenting Name Me: The learners will be given pictures of kitchen tools and they will identify the uses and
the lesson place it on a manila paper. The group output will be presented in class
B. Establishing the Are there other tools we can use in the kitchen? If yes, can you name some?
purpose of the lesson (question will also be available in ppt presentation for students with EBD. Student with
EBD can answer questions through the use of meta cards)
C. Presenting Show visual pictures of measuring tools through flash cards. Learners will identify the tools
examples/instances of whether it is liquid or solid. (Students with HI can answer through meta cards)
the new lesson Teacher will ask: Can we use solid measuring tools for measuring liquid ingredients?
D. Discussing new
concepts and
practicing new
skills #1
E. Discussing new concepts
and practicing new skills #2
F. Developing Mastery Group Activity: Students will be given ingredients to measure. Compare measurements of
(Leads to formative ingredients when
assessment number 3) a. solid measuring tool is used
b. liquid measuring tool is used

G. Finding practical
applications of concepts
and skills in daily living
H. Making generalization and Why is it important to know the appropriate tool in measuring ingredients in the kitchen?
abstraction of the lesson
I. Evaluating Learning Students will have a 10 item test.
Students with EBD will have 5 item test.
 J. Additional Activities for
Application or
Remediation
V. REMARKS
A. No. of learner who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remediation
work? No. of learners
who caught up with the
lesson
D. No. of learners who
continue to require
remediation
E. Which of the strategies
worked well? Why did
these work?
F. What difficulties did I
encounter which my
principal can help me
solve?
G. What innovation or
localized materials did I
use which I wish to share
with other teachers?
 School NARVACAN NATIONAL CENTRAL Grade Level 12
DAILY LESSON LOG HIGH SCHOOL
Teacher LUBETH R. CABATU Learning Area COOKERY NC II
Teaching Dates and JUNE 6, 2018 Quarter 1st
Time

Tuesday
I. OBJECTIVES
a. Content Standards The learners demonstrate an understanding of the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.
b. Performance The learners independently maintain clean kitchen tools, equipment, and premises.
Standards
c. Learning 1.1 Identify different kinds of knives used in the kitchen
Competencies/ 1.2 Use different kinds of knives accurately
Objectives 1.3 Differentiate the different kinds of knives and their uses
Write the LC code TLE_HECK9KPIa-1
for each
II. CONTENT Clean, sanitize, and store kitchen tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Cookery TG Mod 1 SHS p 4
pages
2. Learner’s Cookery LM Module 1 SHS pp. 34 – 35
Material pages
3. Textbook pages
4. Additional
Materials
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing Group Activity:
previous lesson Name Me: The learners will be given pictures of ingredients to be measured and they will identify
or presenting the the what measuring tool is appropriate to use.
lesson
B. Establishing the Are there other tools we can use in the kitchen? If yes, can you name some?
purpose of the (question will also be available in ppt presentation for students with EBD. Student with EBD
lesson can answer questions through the use of meta cards)
C. Presenting Show visual pictures of knives through flash cards. Learners will identify the knives based on their
examples/instances use. (Students with EBD can answer through meta cards)
of the new lesson Teacher will ask: Why do we need to use different kinds of knives?
D. Discussing new
concepts and
practicing new
skills #1
E. Discussing new concepts
and practicing new skills
#2
F. Developing Mastery Group Activity: Students will be given ingredients to chop. Compare chopped ingredients when
(Leads to formative appropriate knife is used.
assessment number
3)
G. Finding practical
applications of
concepts and skills in
daily living
 H. Making generalization Why is it important to use the appropriate knife when chopping ingredients in the kitchen?
and abstraction of the
lesson
I. Evaluating Learning Students will have a 10 item test.
Students with EBD will have 5 item test.
J. Additional Activities for
Application or
Remediation
V. REMARKS
A. No. of learner
who earned 80%
in the evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remediation
work? No. of learners
who caught up with
the lesson
D. No. of learners who
continue to require
remediation
E. Which of the
strategies worked
well? Why did these
work?
F. What difficulties did I
encounter which my
principal can help me
solve?
G. What innovation or
localized materials did I
use which I wish to
share with other
teachers?
 School NARVACAN NATIONAL CENTRAL Grade Level 12
DAILY LESSON LOG HIGH SCHOOL
Teacher LUBETH R. CABATU Learning Area COOKERY NC II
Teaching Dates and JUNE 7, 2018 Quarter 1st
Time

Tuesday
I. OBJECTIVES
a. Content Standards The learners demonstrate an understanding of the knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work premises.
b. Performance The learners independently maintain clean kitchen tools, equipment, and premises.
Standards
c. Learning 1.1 Identify different equipment used in the kitchen
Competencies/ 1.2 Use different equipment accurately
Objectives 1.3 Differentiate tools from equipment
Write the LC code TLE_HECK9KPIa-1
for each
II. CONTENT Clean, sanitize, and store kitchen tools and equipment
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide Cookery TG Mod 1 SHS p 4
pages
2. Learner’s Cookery LM Module 1 SHS pp. 35 – 36
Material pages
3. Textbook pages
4. Additional
Materials
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing Group Activity:
previous lesson Name Me: The learners will be given pictures of ingredients to be chopped and they will identify
or presenting the the what knife is appropriate to use.
lesson
B. Establishing the Are there anything we can find in the kitchen that we need to know? If yes, can you name
purpose of the some?
lesson (question will also be available in ppt presentation for students with EBD. Student with EBD
can answer questions through the use of meta cards)
C. Presenting Field trip in the school canteen kitchen. Students will identify the different equipment found in the
examples/instances kitchen
of the new lesson
D. Discussing new
concepts and
practicing new
skills #1
E. Discussing new concepts
and practicing new skills
#2
F. Developing Mastery Group Activity: Students will write the used of the different equipment used in the kitchen
(Leads to formative
assessment number
3)
G. Finding practical
applications of
concepts and skills in
daily living
 H. Making generalization What are the differences between tools and equipment?
and abstraction of the
lesson
I. Evaluating Learning Students will have a 10 item test.
Students with EBD will have 5 item test.
J. Additional Activities for
Application or
Remediation
V. REMARKS
A. No. of learner
who earned 80%
in the evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remediation
work? No. of learners
who caught up with
the lesson
D. No. of learners who
continue to require
remediation
E. Which of the
strategies worked
well? Why did these
work?
F. What difficulties did I
encounter which my
principal can help me
solve?
G. What innovation or
localized materials did I
use which I wish to
share with other
teachers?