ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 1.1
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Identify the tools and equipment used in the kitchen.
b. Explain how to clean the kitchen tools and equipment used in cookery.
c. Apply knowledge how to clean, sanitize and store the cutting tools and
equipment, mixing tools and equipment, measuring tools and equipment,
top-of-the-range equipment, baking tools and equipment and large
electrical kitchen equipment.
II.
CONTENT
Chapter 1: Kitchen Tools, Equipment and Premises
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 1 – 6
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Recitation by asking them about their own ideas
c. Lesson Proper
 Cleaning cutting tools and equipment, mixing tools and equipment,
measuring tools and equipment, top-of-the-range equipment, baking
tools and equipment and large electrical kitchen equipment.
IV.
APPLICATION
a. Try to volunteer in cleaning the tools and equipment used in the school
kitchen laboratory.
b. Practice the proper cleaning and sanitation of the kitchen tools and
equipment.
V.
EVALUATION
 Role Playing
 Seatwork
VI.
AGREEMENT
Understand the importance of proper cleaning, sanitizing and storing of the tools
and equipment used in cookery.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 1
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 1.2
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Identify the methods of cleaning and sanitizing the tools and equipment
used in the kitchen based on the materials they are made of.
b. Enumerate the Types of chemicals used in cleaning and sanitizing.
c. Explain the proper dishwashing techniques.
d. Understand the techniques in storing cleaned kitchen tools and equipment.
II.
CONTENT
Chapter 1: Kitchen Tools, Equipment and Premises
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 9 – 13
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Methods of Cleaning and Sanitizing Kitchen Tools and Equipment.
 Types of Chemicals used in Cleaning and Sanitizing.
 Proper Dishwashing Techniques.
 Procedure in Washing, Rinsing and Sanitizing.
 Techniques in Storing Cleaned Kitchen Tools and Equipment.
IV.
APPLICATION
a. Group the class and let them visit some food service establishments and
observe how they wash their kitchen tools and equipment.
b. Report the findings in the class
V.
EVALUATION
 Seatwork
VI.
AGREEMENT
Apply the three bucket method or three sink method of washing kitchen tools and
equipment.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 2
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 1.3
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Discuss the importance of cleaning and sanitizing kitchen walls, surfaces
and the entire premises.
b. Understand the cleaning procedure on cooking equipment and appliances,
cold storage equipment, storerooms and cupboards.
c. Explain the importance of cleaning kitchen surfaces.
II.
CONTENT
Chapter 1: Kitchen Tools, Equipment and Premises
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 15 – 18
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Cleaning Kitchen Surfaces
 Cleaning and sanitizing cooking equipment and appliances
 Cleaning cold storage equipment, storerooms and cupboards
IV.
APPLICATION
a. Observe the cleanliness of the school’s kitchen and check if it will pass the
on-the-spot sanitary inspection. Share your observation on the class.
b. Make a checklist if you know how to clean kitchen surfaces, equipment and
appliances, cold storage equipment, storerooms and cupboards.
V.
EVALUATION
 Quiz
 Laboratory
VI.
AGREEMENT
Analyze how to maintain the different cold storage equipment, cooking equipment
and appliances and the importance of cleaning kitchen surfaces.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 3
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 1.4
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Identify the different types and uses of cleaning agents.
b. Analyze the method of mixing cleaning agents.
c. Understand the precautionary measures when using cleaning agents.
d. Explain the proper storage and security of chemicals
II.
CONTENT
Chapter 1: Kitchen Tools, Equipment and Premises
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 20 – 24
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Types and uses of cleaning agents
 Methods of mixing cleaning agents
 Precautionary measures when using cleaning agents
 Storage and security of chemicals
IV.
APPLICATION
a. Choose two dirty floor tiles. Clean it separately with the uses of muriatic
acid in one tile and bleach the other tile and take note of the reaction,
changes and result.
b. Observe the necessary precaution in using cleaning agents and share the
findings in class.
V.
EVALUATION
 Seatwork
 Laboratory
VI.
AGREEMENT
Understand the precautionary measures in using cleaning agents.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 4
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 1.5
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the Sanitation Procedures in cleaning Kitchen Premises,
Appliances and Equipment.
b. Explain the importance of Cleaning Schedule
II.
CONTENT
Chapter 1: Kitchen Tools, Equipment and Premises
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 26 – 29
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Sanitation Procedures in cleaning kitchen premises, appliances and
equipment.
 Cleaning Schedule.
IV.
APPLICATION
a. Make their own kitchen cleaning schedule and follow the daily kitchen
checklist.
b. Apply the cleaning and sanitizing procedures.
V.
EVALUATION
 Recitation
 Assignment
VI.
AGREEMENT
Awareness on why do we have to clean the kitchen religiously.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 5
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 2.1
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Define appetizers.
b. Understand the meaning and importance of Mise en place.
c. Identify the different tools and equipment in preparing appetizers.
II.
CONTENT
Chapter 2: Preparing Appetizers
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 33 – 37
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Meaning of appetizer
 Meaning and importance of mise en place.
 Tools and Equipment in preparing appetizers
IV.
APPLICATION
a. Make a portfolio of the different tools and equipment needed in preparing
appetizer.
V.
EVALUATION
 Seatwork
 Assignment
VI.
AGREEMENT
Understand the importance of mise en place in cookery.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 6
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 2.2
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Distinguish the different kind of appetizers.
b. Enumerate the components of canapé.
c. Discuss the classification of canapé.
II.
CONTENT
Chapter 2: Preparing Appetizers
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 40 – 45
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Classification of appetizers
 Components of canapé.
 Styles of canapé.
 Common examples of hors d’oeuvres.
 Kinds of hors d’oeuvres.
IV.
APPLICATION
a. Make a portfolio of the different kinds of appetizers with their pictures and
recipes.
b. Present the portfolio in class for comparison.
V.
EVALUATION
 Assignment
 Quiz
VI.
AGREEMENT
Identify the different kinds of appetizer and learn how to prepare it.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 7
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 2.3
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the methods of preparing appetizers.
b. Be aware in preparing ingredients for appetizers.
c. To be familiar on choosing the right appetizer to prepare.
d. Explain the importance on serving the appetizers.
II.
CONTENT
Chapter 2: Preparing Appetizers
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 47 – 53
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Methods on Preparing Appetizers.
 Preparing Ingredients for Appetizer.
 Choosing Appetizer.
 Preparing Appetizer.
 Serving Appetizer.
 Suggested Recipes for Appetizers.
IV.
APPLICATION
a. Plan and prepare appetizers and serve it based from what they have
learned.
b. Compare the finished product with the other group.
V.
EVALUATION
 Seatwork
 Laboratory
VI.
AGREEMENT
Describe the Methods of Preparing Appetizer from the ingredients to be use,
choosing, preparing and serving appetizer.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 8
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 2.4
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the importance of Occupational Health and Safety in Cookery.
b. Define HACCP Analysis and Safety.
c. Practice Safety and Hygiene on preparing, serving and storing appetizer.
d. Distinguish the difference between hazards, critical points and control.
II.
CONTENT
Chapter 2: Preparing Appetizers
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 56 – 58
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Occupational Health and Safety
 Safety and Hygiene Practices
 HACCP Analysis and Safety
IV.
APPLICATION
a. Share on the class their observations on the food establishment they have
visited before if occupational health and safety practices are followed, most
especially in the working areas and food preparation.
V.
EVALUATION
 Group Discussion
 Seatwork
VI.
AGREEMENT
Practice Occupational Health and Hygiene in preparing, serving and storing foods.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 9
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 2.5
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Explain the fundamentals of plating.
b. Apply the procedure on how to plate appetizers.
c. Familiarize on the accompaniments of appetizers.
d. Understand the principles and techniques in storing appetizers.
II.
CONTENT
Chapter 2: Preparing Appetizers
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 59 – 61
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Plating and Storing Appetizers.
 Fundamentals of Plating.
 How to Plate Appetizers.
 Accompaniments of Appetizers.
 Principles and Techniques in Storing Appetizers.
IV.
APPLICATION
a. Using the suggested recipes of appetizers, draw simple sketches on how
they are going to present it aesthetically appealing to guests and present
the drawing to class.
V.
EVALUATION
 Seatwork
 Assignment
VI.
AGREEMENT
Practice Principles and Techniques in Storing raw and cooked appetizers.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 10
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.1
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Define salad.
b. Understand the meaning and origin of the word ‘salad’.
c. Identify the different tools, equipment and utensils in preparing salads and
dressings.
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 65 – 67
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Meaning of Salad.
 Origin of Salad
 Tools, Equipment, and Utensils Needed in Preparing Salads and
Dressings
IV.
APPLICATION
a. Make a portfolio of the different tools, equipment and utensils needed in
preparing salads and dressings.
b. Present the portfolio in class.
V.
EVALUATION
 Seatwork
 Assignment
VI.
AGREEMENT
Understand the meaning and origin of the salad and the importance of the proper
use of each tool, equipment and utensils in preparing salads and dressings.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 11
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.2
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Distinguish the Classification of Salads According to Ingredients and Place
in the Menu.
b. Identify salads according to its preparation.
c. Understand the Nutritional Value of Salads and Dressings.
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 69 – 73
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Classification of Salad
 Salad According to the Preparation
 Salad According to Ingredients
 Salads According to Place in the Menu
 Nutritional Value of Salads and Dressings
IV.
APPLICATION
a. Make a compilation of salad recipe and classify it according to the
ingredients and place in the menu.
b. Research on the nutrient contents of the salad based on the compilation.
V.
EVALUATION
 Quiz
 Assignment
VI.
AGREEMENT
Distinguish and Analyze the Classification of Salads and its Nutritional Values.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 12
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.3
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Familiarize to the Component of Salad
b. Understand the Importance of the Main Components of Salad.
c. Identify the different Salad Ingredients.
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 75 – 78
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Components of Salad
 Salad Ingredients
IV.
APPLICATION
a. Create their own salad recipe.
b. Present the prepared recipe in class and be able to point out the important
components of salad.
V.
EVALUATION
 Seatwork
 Recitation
VI.
AGREEMENT
Analyze and understand the Components of Salad and be familiar to the salad
ingredients.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 13
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.4
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the Important Considerations in Salad Preparation.
b. Analyze the Procedure in Preparing Different Salads
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 79 – 80
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Preparing Salads
 Important Consideration in Salad Preparation
 Procedure in Preparing Different Salads
IV.
APPLICATION
a. Share on the class how you prepare salad before and distinguish if you
are practicing the proper procedure in preparing salad.
V.
EVALUATION
 Seatwork
 Recitation
VI.
AGREEMENT
Analyze and understand the important consideration in salad preparation and
procedure.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 14
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.5
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the role of Salad Dressing.
b. Familiarize with the basic salad dressing.
c. Identify the Ingredients Used in Salad Dressing.
d. Determine and be familiar with common salad and salad dressing recipes.
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 81 – 89
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Salad Dressing
 Ingredients Used in Salad Dressing
 Salad Recipes
 Salad Dressing Recipes
IV.
APPLICATION
a. Prepare Salad and Salad Dressing and present it to the class.
V.
EVALUATION
 Laboratory
 Seatwork
VI.
AGREEMENT
Identify and be familiar with the ingredients use in salad and salad dressing and be
able to prepare salad.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 15
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.6
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Discuss the factor and techniques in presenting and plating salads.
b. Determine the factors considered in preparing and presenting salad.
c. Enumerate the different accompaniments of salad.
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 91 – 93
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Factors and Techniques in Presenting and Plating Salad
 Accompaniments of Salad
IV.
APPLICATION
a. Site a dish which could be best accompaniment to salad
b. Search photos of a well plated salad and try to do it on your own.
V.
EVALUATION
 Assignment
 Seatwork
VI.
AGREEMENT
Explain the Factors and Techniques in Presenting and Plating Salad.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 16
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 3.7
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Explain the safe and hygienic practices in storing salads and dressings
b. Identify the practices in storing different kind of salad.
II.
CONTENT
Chapter 3: Preparing Salads and Dressings
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 94 – 95
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Safe and Hygienic Practices in Storing Salads and Dressings
 Safe and Hygienic Practices in Storing Green Salads
 Safe and Hygienic Practices in Storing Fruit Salads
 Safe and Hygienic Practices in Storing Miscellaneous Salads
IV.
APPLICATION
a. Prepare a salad individually and observe what will happen if you place your
salad in an appropriate container and store in the refrigerator.
V.
EVALUATION
 Seatwork
 Group Discussion
VI.
AGREEMENT
Understand and apply the safe and hygienic practices in storing salads and
dressing.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 17
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 4.1
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Define sandwich.
b. Understand the meaning and origin of the word ‘sandwich’.
c. Classify the different tools, equipment and utensils in preparing sandwich.
II.
CONTENT
Chapter 4: Preparing Sandwiches
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 98 – 100
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Meaning of Sandwich.
 Origin of Sandwich
 Tools, Equipment, and Utensils Needed in Preparing Sandwiches
IV.
APPLICATION
a. Make a portfolio of the different tools, equipment and utensils needed in
preparing sandwich.
b. Present the portfolio in class.
V.
EVALUATION
 Seatwork
 Assignment
VI.
AGREEMENT
Understand the meaning and origin of the sandwich and the importance of the
proper use of each tool, equipment and utensils in preparing sandwiches.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 18
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 4.2
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Identify the variety of ingredients in preparing sandwich
b. Familiarize to common culinary terms used with regarding to sandwiches
II.
CONTENT
Chapter 4: Preparing Sandwiches
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 102 – 105
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Variety of Ingredients in Preparing Sandwiches
 Common Culinary Terms used with Regarding Sandwiches
IV.
APPLICATION
a. Gather any vegetable or food item that can be used as ingredients in
creating your own sandwich. Be ready to name it
V.
EVALUATION
 Assignment
 Quiz
VI.
AGREEMENT
Identify the variety of ingredients in preparing sandwiches and practice common
culinary terms used with regard to sandwiches.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 19
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 4.3
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Determine the Classification of Sandwiches.
b. Enumerate the Components of Sandwiches.
II.
CONTENT
Chapter 4: Preparing Sandwiches
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 106 – 111
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Classification of Sandwiches
 Hot Sandwiches
 Cold Sandwiches
 Other Types of Sandwiches
 Components of Sandwiches
IV.
APPLICATION
a. Make a portfolio of different kinds of sandwiches and present it to class.
b. Prepare sandwich and identify its components.
V.
EVALUATION
 Assignment
 Laboratory
VI.
AGREEMENT
Classify and enumerate the classification of sandwiches and its components.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 20
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 4.4
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Discuss sandwich preparation and presentation.
b. Analyze the important points in preparing sandwiches.
c. Understand the portion control of sandwich and its ingredients.
II.
CONTENT
Chapter 4: Preparing Sandwiches
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 112 – 115
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Sandwich Preparation and Presentation
 Preparing Sandwiches
IV.
APPLICATION
a. Document how to prepare sandwich for breakfast and dinner.
b. Present the documentation in the class and discuss it.
V.
EVALUATION
 Assignment
VI.
AGREEMENT
Understand the important point in sandwich preparation and presentation.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 21
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 4.5
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Discuss safe and hygienic practices in storing sandwiches
b. Understand the important of guidelines in preparing and storing
sandwiches.
II.
CONTENT
Chapter 4: Preparing Sandwiches
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 121 – 122
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Safe and Hygienic Practices in Storing Sandwiches
 Bread Storage
 Storing Ingredients
IV.
APPLICATION
a. Demonstrate the proper way of wrapping the sandwiches for storing
V.
EVALUATION
 Recitation
 Seatwork
VI.
AGREEMENT
Understand the importance of safe and hygienic practices in preparing and storing
sandwiches.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 22
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 5.1
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Define dessert.
b. Understand the meaning and origin of the word ‘dessert’.
c. Classify the different tools, equipment and utensils in preparing desserts.
II.
CONTENT
Chapter 5: Preparing Desserts
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 125 – 128
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Meaning of Dessert.
 Tools, Equipment, and Utensils Needed in Preparing Desserts.
IV.
APPLICATION
a. Make a portfolio of the different tools, equipment and utensils needed in
preparing dessert.
b. Present the portfolio in class.
V.
EVALUATION
 Seatwork
 Assignment
VI.
AGREEMENT
Understand the meaning and origin of the dessert and the importance of the proper
use of each tool, equipment and utensils in preparing desserts.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 23
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 5.2
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Identify the classification of desserts and their characteristics.
b. Understand the importance of desserts
c. Compare the differences of Hot to Cold Desserts
II.
CONTENT
Chapter 5: Preparing Desserts
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 130 – 136
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Classification of Desserts and their Characteristics
 Importance of Desserts
 Hot Desserts
 Cold Desserts
IV.
APPLICATION
a. Prepare dessert either hot or cold and discuss the style of presentation
regarding the following: general appearance, color, type of garnish used.
b. List down desserts that are commonly served in the family during meals.
Present the list to the class for comparison.
V.
EVALUATION
 Assignment
 Recitation
 Laboratory
VI.
AGREEMENT
Understand the importance of desserts in our body and identify desserts to their
classification and their characteristics.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 24
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 5.3
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Identify the ingredients used in preparing desserts
b. Understand the importance of each ingredient.
c. Analyze the accompaniments for dessert
II.
CONTENT
Chapter 5: Preparing Desserts
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 138 – 141
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Ingredients Used in Preparing Desserts
 Accompaniments of Desserts
IV.
APPLICATION
a. Interview your mother and ask her the kinds of ingredients she use in
making desserts.
b. Ask for some pointers and share it to class.
V.
EVALUATION
 Assignment
 Group Discussion
VI.
AGREEMENT
Identify and appreciate the different ingredients used in preparing desserts and
discuss what are the accompaniments for desserts.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 25
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 5.4
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Discuss how to prepare desserts.
b. Enumerate the methods of preparing desserts.
c. Identify the methods of cooking desserts
II.
CONTENT
Chapter 5: Preparing Desserts
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 142 – 143
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Preparing Desserts
 Methods of Preparing Desserts
 Methods of Cooking Desserts
IV.
APPLICATION
a. Prepare dessert and perform the methods of preparing and cooking
desserts.
V.
EVALUATION
 Assignment
 Quiz
VI.
AGREEMENT
Appreciate and understand the methods of preparing and cooking desserts.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 26
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 5.5
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the factors and techniques in plating and presenting desserts.
b. Identify the aspects to be considered to achieved a well-balanced, plated,
and presented dessert.
c. Analyze the components of a plated desserts.
II.
CONTENT
Chapter 5: Preparing Desserts
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 151 – 153
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Factors and Techniques in Plating and Presenting Desserts.
 Components of a Plated Desserts.
IV.
APPLICATION
a. Prepare a simple dessert and follow the techniques in plating and
presenting a well-presented dessert.
b. Document the presentation and share it to the class
V.
EVALUATION
 Assignment
 Quiz
 Group Discussion
VI.
AGREEMENT
Identify and perform the factors and techniques in plating and presenting desserts
and be familiarize with the components of a plated dessert.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 27
ICCT COLLEGES FOUNDATION INC.
SENIOR HIGH SCHOOL DEPARTMENT
COOKERY I
(TVCKC21)
JMAT
LESSON PLAN 5.6
I.
OBJECTIVES
At the end of the lesson the student should be able to:
a. Understand the functions of food packaging.
b. Enumerate the type of packaging materials.
c. Analyze the safety procedures in packaging food.
d. Identify the method of food packaging and labelling.
II.
CONTENT
Chapter 5: Preparing Desserts
Cookery: Volume 1 TVL Track: Home Economics Strand K-12
by Aida H. Rondilla, Emma S. Avedaño and Elsa P. Roque
Pages 155 – 158
III.
STRATEGY
a. Daily Routine (Prayer, Attendance)
b. Review the past lesson
c. Recitation by asking them about their own ideas
d. Lesson Proper
 Packaging Prepared Food Stuff
 Functions of Food Packaging
 Types of Food Packaging Materials
 Safety Procedures in Packaging Food
 Methods of Food Packaging
 Labelling the Package Food
IV.
APPLICATION
a. Bring to class a sample label of packaged food and discuss to class the
items being found in the label.
V.
EVALUATION
 Quiz
 Group Discussion
VI.
AGREEMENT
Perform the methods of food packaging and identify the right types of packaging
materials for the designated foods.
COOKERY TVCKC21 Lesson Plan by Mr. Jose Mari A. Titong | Pg. 28