Teacher:
Position:
Date:
DLP no.:
MARIEL H.
URSABIA
Detailed Lesson Plan
Teacher II
March 6, 2023
Subject:
COOKERY
Learning Competencies (taken from
the Curriculum Guide):
Key Concepts / Understanding to be
Developed:
Domain
Adapted Cognitive
Process Dimensions
(D.O. No. 8, s. 2015)
Knowledge Remembering
Grade:
11/12
Section:
Duration:
Quarter:
Time:
COOKERY
100 mins
3RD
7:40-9:20/ 1:05 –
2:45
LO2. Prepare and Cook egg dishes
( Explain the uses of eggs in culinary)
The learners demonstrate an understanding the knowledge, skills
and attitudes required in preparing egg dishes.
1. Objectives
Plan an egg dish recipe.
Understanding
Skills
Attitude
Values
2. Content
Cook the planned egg recipe
Applying
Explain the uses of eggs in culinary arts.
Analyzing
Evaluating
Creating
Observe cleanliness and sanitation before and after cooking egg dishes.
Cooperate with each member of the group.
Variety of Egg Dishes
3. Learning
Resources
4. Procedures
4.1 Introductory
Activity
5 mins
TVL-Cookery SHS 1of 1 Module, PPT Presentation, MELC, Kitchen Tools and
Utensils, Ingredients Laptop.
PowerPoint presentation of the topic, pictures, videos on how to properly clean,
sanitize and store kitchen tools and equipment for egg dishes preparation.
Prayer
Checking of Attendance
Checking of Cleanliness
House Rules
Recap of the Previous Lesson
1. Start the class with a prayer. Assign someone to led the prayer.
2. Attendance check. (If the section has already been divided into groups at the
start of the class, the teacher may ask the leaders who among his/her members
are absent and if by chance they know the reason/s of absence or if there’s an
excuse letter being submitted.)
3. Before starting the discussion, emphasize that because of this COVID-19
pandemic, one should always exercise safety by wearing masks, always using
alcohol, washing hands with soap and water, maintain a distance of at least 23 meters from each other and no borrowing of pen.
4. I will be making constant follow-up to you, dear students by posting in our
GC/group chat regarding any updates and instructions in our subject. Should
you have any questions relevant to our topic, you can also address it to our GC
so everyone who has the same question will also be answered.
5. Review about the discussion last meeting.
4.2 Activity
5mins
Students will be ask to go to their corresponding groups
Let each group rearrange the jumbled letters flash on the TV screen

After the jumbled letter have been unlocked, let the learners guess the meaning
1. RRISH (to bake eggs until set)
2. TEBASD ( Sunny side- up eggs that are slightly cooked on top
3. CLODED ( To cook in liquid slowly and gently just below the boiling point)
4. OACHP ( To cook in simmering liquid)
5. CLIPKE ( To preserve with salt, water and vinegar )
1. Giving of Points
4.3 Analysis
10 mins
4.4 Abstraction
10 mins
Present the topic with PowerPoint presentation:
Variety of Egg Dishes
The teacher will also present video clips/presentations downloaded from Youtube related to
the lesson given.
Encourage students to participate during the discussion. Praise students for participating
actively in the class discussion.
4.5 Application
10 mins
Let’s practice!!!
With their group, learners will create a plan for their egg cooking activity in which they will do
the following:
1. Choose a simple egg dish recipe
2. Create the recipe
3. List down the needed tools and equipment
4. List down the costing of their needed ingredients
5. Sell their outputs and display it in the laboratory canteen.
Teacher will roam around each group to guide and facilitate the planning.
4.6 Assessment
10 mins
4.7 Assignment
4.8 Concluding
Activity
5. Remarks
6. Reflection
Prepared by:
MARIEL H. URSABIA
Teacher II
Performance Task: Performance Task: Group Activity (To be done on the next day)
Cooking and Selling of egg dishes.
RUBRICS
DESCRIPTORS
50
40
20
Sanitation and Complete PPE, Clean and Incomplete PPE, Clean and No PPE and
Cleanliness
Sanitize the working area Sanitize the working area untidy
before performing the before performing the working Area
activity
activity
Mastery
Cook the dish orderly by Some of the ingredients Did
not
performing mise en place and tools were not ready
perform mise
en place
Return
of Gained 50% profit
Gained 30% profit
Gained 10%
Investment
profit
Please your PPE and ingredients tomorrow.
Contents Noted:
ROSITA B. GONOY
Master Teacher I, TVL/HE
Approved by:
ANTONIETTE E. JOSOL
School Head
Teacher:
Position:
Date:
DLP no.:
MARIEL H.
URSABIA
Teacher II
March 7, 2023
Detailed Lesson Plan
Subject:
COOKERY
Learning Competencies (taken from
the Curriculum Guide):
Key Concepts / Understanding to be
Developed:
Domain
Adapted Cognitive
Process Dimensions
(D.O. No. 8, s. 2015)
Knowledge Remembering
Grade:
11/12
Section:
Duration:
Quarter:
Time:
COOKERY
100 mins
3RD
7:40-9:20/ 1:05 –
2:45
LO3. Present Egg Dishes
3.1 Select suitable plates according to standards.
The learners demonstrate an understanding the knowledge, skills
and attitudes required in preparing egg dishes.
1. Objectives
Identify the seven ways of preparing food like a chef.
Understanding
Skills
Attitude
Values
2. Content
Applying
Analyzing
Apply the different plating ideas.
Experiment different plating ideas that will apply on their egg
dishes.
Evaluating
Creating
Observe cleanliness and sanitation before and after cooking egg dishes.
Cooperate with each member of the group.
Variety of Egg Dishes
3. Learning
Resources
4. Procedures
4.1 Introductory
Activity
5 mins
TVL-Cookery SHS 1of 1 Module, PPT Presentation, MELC, Kitchen Tools and
Utensils, Ingredients Laptop.
PowerPoint presentation of the topic, pictures, videos on how to properly clean,
sanitize and store kitchen tools and equipment for egg dishes preparation.
Prayer
Checking of Attendance
Checking of Cleanliness
House Rules
Recap of the Previous Lesson
Pre- Test
4.2 Activity
5mins
4.3 Analysis
10 mins
Guide Questions:
1. How plating is important in preparing a dish?
2. Why proper garnishing is should take note in presenting a dish?
4.4 Abstraction
10 mins
Present the topic with PowerPoint presentation:
Seven Simple Ways to Present a Food like a Chef
The teacher will also present video clips/presentations downloaded from Youtube related to
the lesson given.
Encourage students to participate during the discussion. Praise students for participating
actively in the class discussion.
4.5 Application
10 mins
4.6 Assessment
10 mins
4.7 Assignment
4.8 Concluding
Activity
5. Remarks
6. Reflection
Prepared by:
MARIEL H. URSABIA
Teacher II
Create a plan on how to plate your egg dishes using the seven ways on how to
prepare a food like a chef.
Please your PPE and ingredients tomorrow.
Contents Noted:
ROSITA B. GONOY
Master Teacher I, TVL/HE
Approved by:
ANTONIETTE E. JOSOL
School Head
Teacher:
Position:
Date:
DLP no.:
MARIEL H.
URSABIA
Detailed Lesson Plan
Teacher II
March 8, 2023
Subject:
COOKERY
Grade:
11
Section:
Duration:
Quarter:
Time:
COOKERY
100 mins
3RD
7:40-9:20
Learning Competencies (taken from
the Curriculum Guide):
LO 3. Present Egg Dishes
Key Concepts / Understanding to be
Developed:
Domain
Adapted Cognitive
Process Dimensions
(D.O. No. 8, s. 2015)
Knowledge Remembering
The learners demonstrate an understanding the knowledge, skills
and attitudes required in preparing egg dishes.
1. Objectives
Identify the ingredients, materials and utensils used in
preparing egg dishes.
Understanding
Skills
Attitude
Values
2. Content
Present Egg Dishes according to standard procedures.
Applying
Analyzing
Evaluating
Creating
Display enthusiasm in cleaning and sanitizing kitchen premises
Show the value of teamwork and self-discipline while doing the task.
Present Egg Dishes
3. Learning
Resources
TVL-Cookery SHS 1of 1 Module, PPT Presentation, MELC, Kitchen Tools and
Utensils, Ingredients Laptop.
Powerpoint presentation of the topic, pictures, videos on how to properly clean and
sanitize kitchen premises
4. Procedures
4.1 Introductory
Activity
5 mins
4.2 Activity
5mins
4.3 Analysis
10 mins
Prayer
Checking of Attendance
Checking of Cleanliness
House Rules
Recap of the Previous Lesson
Ist Batch:
They will Cook 2 egg dishes but you are only to prepare 1 today.
Next dish will be the 2nd batch.
Let the learners go to their original group for the preparation of egg dish.Let each
group will going Perform Mise en Place.After preparing,each group will going to
demonstrate in front of the class.
1. What is the recipe you are going to cook?
2. What type of Cooking method of the egg dish you prepared?
3. How would you encourage your classmate to perform the dish you are going
to prepare?
4.4 Abstraction
10 mins
To sum up the day’s lesson, ask the following questions to students:
PPT Presentation
Types of Fried Egg
4.5 Application
10 mins
Group Performance:
1.Basted
2.Omelet
3.Poached egg
4.Sunny side up
Each group should help one another in preparing the egg dishes. Follow the
recommended recipe given. Apply the proper way of cooking egg dish.
4.6 Assessment
10 mins
Performance Task: Rubrics
4.7 Assignment
4.8 Concluding
Activity
5. Remarks
6. Reflection
Prepared by:
MARIEL H. URSABIA
Teacher II
Please research, about Store Egg Dishes
Contents Noted:
ROSITA B. GONOY
Master Teacher I, TVL/HE
Approved by:
ANTONIETTE E. JOSOL
School Head
Teacher:
Position:
Date:
DLP no.:
MARIEL H.
URSABIA
Detailed Lesson Plan
Teacher II
March 9, 2023
Subject:
COOKERY
Grade:
11
Section:
Duration:
Quarter:
Time:
COOKERY
100 mins
3RD
7:40-9:20
Learning Competencies (taken from
the Curriculum Guide):
LO 4. Evaluate Finished Product
Key Concepts / Understanding to be
Developed:
Domain
Adapted Cognitive
Process Dimensions
(D.O. No. 8, s. 2015)
Knowledge Remembering
The learners demonstrate an understanding the knowledge, skills
and attitudes required in preparing egg dishes.
1. Objectives
Identify the different ways on how to store egg dishes.
Understanding
Skills
Attitude
Values
2. Content
Applying
Analyzing
Distinguish the different OHS standards to work efficiently on
the workplace.
Evaluating
Creating
Display enthusiasm and interest during the class activity.
Vale the importance of Occupational Safety and Health.
Occupational Safety and Health
3. Learning
Resources
TVL-Cookery SHS 1of 1 Module, PPT Presentation, MELC, Kitchen Tools and
Utensils, Ingredients Laptop.
PowerPoint presentation of the topic, pictures, and videos related to the topic.
4. Procedures
4.1 Introductory
Activity
5 mins
Prayer
Checking of Attendance
Checking of Cleanliness
House Rules
Recap of the Previous Lesson
4.2 Activity
5mins
4.3 Analysis
10 mins
4.4 Abstraction
10 mins


Why safety is important?
What is/are the importance of OHS to the employee’s and working
environment?
 What happen to the workplace and to the employee’s if OHS were not
implemented?
PPT Presentation
Occupational Health and Safety
4.5 Application
10 mins
4.6 Assessment
10 mins
4.7 Assignment
4.8 Concluding
Activity
5. Remarks
6. Reflection
Prepared by:
MARIEL H. URSABIA
Teacher II
Study about Egg Dishes
Contents Noted:
ROSITA B. GONOY
Master Teacher I, TVL/HE
Approved by:
ANTONIETTE E. JOSOL
School Head