School
Teacher
\
I. OBJECTIVES
A. Content Standards
B. Performance
Standards
C. Learning
Competencies/
Objectives
with
Competency Codes
II. CONTENT
III.LEARNING RESOURCES
A. References
B. Teaching
Learning
Materials
C. Teaching Methodology
and Strategies
D. Integration
IV.PROCEDURES
A. Reviewing
previous
lesson or presenting
the new lesson
Time
PATRIA SABLE CORPUS COLLEGE
EDISON D. AGUILAR
Time: 8:20-10:00
Day: M,T,W,Th,F
Grade
Subject
Grading Period
12
Cookery 3-4
SECOND SEMESTER-3rd
QUARTER - Week 6,Session 1-5
Sessions 1
Sessions2
Session 3
Session 4
At the end of the session, the learners are expected to:
At the end of the sessions, learners are expected to:
1. Define Mise-en-Place;
1. Discuss the principles of cooking.
2. Enumerate advantages of applying MIse-en-place in cooking; and
2. Identify factors to consider when cooking; and
3. Identify factors in applying mise-en-place
3. Apply at the principle of cooking.
The learner demonstrates and understanding performing mensuration and calculation in cookery
The learner independently measure and calculate ingredients in cookery
PERFORM MISE-EN-PLACE
1.
2.
TLE_HECK9-12PA-Ic-3
Identification of tools and equipment needed in cooking;
Cleaning and sanitizing, and preparing tools and utensils to be
used
PRINCIPLES OF COOKING
1.
2.
Principles of Cooking
Factors to Consider when Cooking
Principles of Culinary By Amelia S. Roldan; TESDA Training Regulation, TESDA
Board Marker, Ballpen, notebook; Laboratory Manual
Projector, Laptop, Board Marker Cook Book Magazines
Learning Materials are uploaded at: http://lrmds.deped.gov.ph/
THE III Home Technology Food Management and Service 11991.pp.42-46
CBLM III- COOKERY NC II
Classroom Discussion
Classroom Exercises
Classroom Discussion
Laboratory Activity
CREATIVITY AND RESOURCEFULLNES
In random selection, students will
be asked about the previous topic.
Session 5
B. Establishing a purpose
for the lesson
C. Presenting examples
of the new lesson
D. Discussing
new
concepts
and
practicing
new
concepts
E. Developing mastery
(leads to mastery)
F. Applications/Finding
practical applications
of concept and skills in
daily living
G. Making generalization
and abstractions about
the lesson
H. Evaluating Learning
I. Additional Activities
for application or
mediation
V.REMARKS
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
lesson work? No. of
Share: Ask students what they do first before performing a Ask
students what they do first before performing a certain task
Students will be asked about a
dish they love to prepare at
home.
.
.
Present Powerpoint Presentation of a Kitchen, its organizational
standards and cleanliness.
Discuss: How it affects the nature of work in the kitchen
Students will be asked to check
the kitchen and observe if
workstation is under standards of
organization.
Students shall be able to identify
the proper stacking of equipment
in the workstation.
Discuss:
1. Principles of Cookery
2. Techniques to be Observe in
Cooking
.
Demonstrate: Cooking a Choice of Dish
Laboratory Activity: Cooking FREESTYLE
Necessary topics and activities
were finished on time.
Students generally understood
and realized the importance of
mise-en-place in cooking.
Students were able to perform the laboratory activity and applied
the principles in cooking.
learners who have
caught up with the
lesson
D. No. of Learners who
continue to require
E. Which of my teaching
strategies
worked
well? Why did these
work?
Prepared by:
EDISON D. AGUILAR
Teacher, Cookery NC II
Hands ON activity is a very effective strategy to boost the interest of
students in learning.
Approved by:
JULIE ANN HERNANDEZ
PSCC-SHS Principal