School PDMHS Grade Level 11

Teacher I Learning Cookery

Area
Teaching September 03, 2018 Quarter 1st and Second
Dates and 6:55-8:55 Quarter
DETAILED Time 10:00-11;45
LESSON PLAN

I. DAILY OBJECTIVES

A. Content Standards
B. Performance Standards
C. Learning Competencies /
Objectives
II. CONTENT
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages
3. Textbook pages
4. Additional Materials from
Learning Resource (LR)
portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing yesterday’s
lesson or Presenting the new
lesson
B. Establishing a purpose
for the lesson
The learner demonstrate an understanding preparing and cooking seafood
dishes
The learner independently prepares and cooks seafood dishes
LO 4. Plate/Present fish and seafood TLE_HECK912PC-IIj-17
a. Create a unique and attractive appearance of sea food dishes and follow the
proper plating procedures
13. Presentation of fish and seafood dishes
14. Plating
15. Garnishing
16. Guidelines in serving fish and seafood dishes
Technical-vocational Livelehood Home Economics Cookery 2 of 2 Teachers
Guide pp.# 20
Pen and Pencil
1. CBLM II
2. Food Trades.
3. Module VI.
4. Lesson IV
Technical-vocational Livelehood Home Economics Cookery 2 of 2 Manual pp. 120
Projector and laptop
Review the past Lesson using:
Question and Answer
1. Give three tools or utensils use in preparing seafoods
2. What is the appearance of fresh fish
3. How can you identify if the fish is came from salt water or fresh water
At the end of the lesson
The students should appreciated the important skills in cooking, preparing and
presenting of seafoods

Video Presentation
Class Discussion/Actual Demonstration
C. Presenting examples/
instances of the new lesson

D. Discussing new Group Activity

concepts and practicing new Let the group do collaborative learning and study the step by step procedure on how
skills #1 to prepare, create and present a unique presentation of seafood dish
 School PDMHS Grade Level 11
Teacher I Learning Cookery
Area
Teaching September 03, 2018 Quarter 1st and Second
Dates and 6:55-8:55 Quarter
DETAILED Time 10:00-11;45
LESSON PLAN

E. Developing Mastery
F. Making generalizations and
abstractions about the lesson
G. Finding practical
applications of concepts and
skills in daily living
H. Evaluating learning
I. Additional activities for
application or remediation
V. 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?
Counter Demonstration
Tells the learners that they wiil demonstrate the diifferent ways in preparing seafood
prior to cooking activities up the proper plating
Sea food dish is one of dish which is easy to prepare and it is also inreach in nutritional
value, because of that the we encourage them to prepare and eat atleast once for
every meal.
The learners will be preparing their own menu made of seafoods at home and then
he or she ask each member of the family, what is the taste, appearance and text ture
of it.
Rubrics
_____ # of learners who earned 80% above
_____# of learners who require additional activities for remediation
_____ YES _____ NO
_____# of learners who caught up the lesson
_____# of learners who continue to require remediation
_____ Experiment _____ Lecture
_____ Collaborative Learning _____ Role Play
_____ Differentiated Instruction _____ Discovery
Why? _____ Complete Ims
_____ Bullying among pupils _____ Science / Computer/
_____ Pupils’ behavior / attitude Internet Lab
_____ Colorful Ims
_____ Unavailable Technology Equipment (AVR/LCD)
_____ Localized Videos
_____ Making big books from views of the locality
_____ Recycling of plastics for comtemporary arts
_____ local musical composition

Prepared by: BOBBY F. FAIN