Subject: Technology and Livelihood Education
Unit Topic: Cookery
Grade/ Level: 7
Quarter: First
UNIT STANDARDS AND COMPETENCIES DIAGRAM
Students on their own and
in the long run will be able
to independently prepare
simple egg dish with the
correct standard operating
procedures and accurately
measuring/calculating
ingredients in cookery.
Cooking Demonstration
(Actual)
The learners thinking critically and
creatively independently
demonstrate to use and maintain
tools, equipment, and materials in
cookery.
Identify types of tools, equipment,
and paraphernalia.
COOKERY
Students will understand the
preparation of different food
items and dishes, and therefore
may increase food choice
opportunities, as well as food
variety and they will develop
their cooking skill acquired in
their real life situation.
Classify the types of appropriate
cleaning tools and equipment based
on their uses.
Select various types of chemicals
for cleaning and sanitizing kitchen,
tools, equipment, and
paraphernalia.
As a grade 7 learners,
sometimes we need to become
independent as a young age
and to develop our skills in
cooking. Why is it important
to develop your skills in
cooking?
Demonstrates an understanding of
the use and maintenance of
equipment in cookery
EXPLORE
Cookery is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an
orderly procedure for safe and edible food.
The process includes a number of cooking techniques, methods, tools and combinations of ingredients to help with the
flavor or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions,
tools, and how good the individual can cook.
Remember to answer the following questions:
What are the tools, equipment and paraphernalia commonly used in the kitchen?
What are the classifications of kitchen tools, equipment, and paraphernalia?
How to maintain the cleanliness of kitchen tools, equipment, and paraphernalia?
Why is it important to gain knowledge, skills, and values that acquired in cooking?
LOOK BACK
Before you proceed on the discussion, let’s check your prior knowledge about the cookery. As a Grade 7 learners,
sometimes we need to become independent as a young age and to develop our skills in cooking. Why is it important to
develop your skills in cooking?
As a grade 7 learners, sometimes we need to become independent as a young age and to develop our skills in
cooking. Why is it important to develop your skills in cooking?
INITIAL
LEARNING
COMPETENCY
LC:
A1. Identify
types of tools,
equipment,
and
paraphernali
a.
REVISED
FINAL
FIRM-UP
Discussion for Kitchen Tools, Equipment, and Paraphernalia
Activity 1.1 Find me & Why?
Identify at least 5 tools, equipment, and paraphernalia that can be found in your home. Describe how
it used and why you are using it. Tools, equipment and paraphernalia uses importance.
Tools, equipment and
paraphernalia
1.
2.
3.
4.
5.
(TLE_HECK7/
8UT-0a-1)
Uses
Importance
Activity 1.2 Pictionary!
Directions: Identify the following tools and equipment below.
1.
____________
2.
3.
____________
4.
____________
5.
____________
____________
6.
7.
____________
A2. Classify
the types of
appropriate
cleaning tools
and
equipment
based on their
uses
(TLE_HECK7/
8MT-0b-2)
8.
____________
9.
____________
10.
____________
____________
Activity 2.1 Pick your Choice
Directions: Identify the following: Choose your answer in the box.
Detergents
Acid Cleaners
Sanitizing
Solvent Cleaners
Abrasive Cleaners
1. ____________ these cleaners are often used to remove scale in ware washing machines and
steam tables. Use periodically on mineral deposits and other soils that detergents cannoy remove.
2. ____________ are used to remove oil, grease, solder flux, and other contaminants. Use
periodically on surfaces where grease has burned on.
3. ____________ means the removal of dirt, food residue, and any other materials from a surface,
utensil, or equipment, and any other cleaning aids either mechanical or detergent scrubbing
actions, followed by rinsing.
4. ____________ use these cleaners to remove heavy accumulations of soil that are difficult to
remove with detergents.
5. ____________ it can penetrate soil quickly and soften it.
Activity 2. 2 Pick your Choice!
Directions: Classify the following examples according to the types of cleaning agents. Choose your
answer on the box.
Detergents
Solvent Cleaners
1. Vinegar and Lemon ____________
2. Joy____________
A3. Select
various types
of chemicals
for cleaning
and sanitizing
kitchen, tools,
equipment,
and
paraphernali
a
(TLE_HECK7/
8UT-0a-1)
Explain the
significance of
sanitizing
kitchen tools,
equipment,
and
paraphernalia
in our daily
lifes.
Acid Cleaners
Abrasive Cleaners
3. Baking Soda ____________
4. Solvent ____________
5. Dazz ____________
Activity 3. Match Me!
Match Column A with the corresponding item in Column B. Write the letter of your answer for each
number.
A.
B.
1. _______ Hand Mixer
A. Measuring Tools
2. _______ Frying Pan
B. Cookware Materials
3. _______ Stainless Steel
C. Abrasive Cleaners
4. _______ Powdered Borax
D. Kitchen Equipment
5. _______ Measuring Cups
E. Kitchen Utensils
6. _______ Toilet bowl cleaners
F. Detergents
7. _______ Smart
G. Mixing Tools
8. _______ Cleaver
H. Acid Cleaners
9. _______ Metal Whisk
I. Kitchen Knives
10. _______ Carbon Steel
J. Cookware Materials
Activity 4. 1 Video Analysis
Watch the video in this link: https://www.youtube.com/watch?v=x4QQs7kLti4&t=108s
Then, write a reflective essay about the video you have watched.
Scaffold for Transfer 1 (Cleaning and Maintaining My Kitchen)
Create a 3-5 minutes video clip showing ways on how you clean and maintain common kitchen
tools and equipment in your home.
Check this link:
http://tntstanza.weebly.com/uploads/7/0/9/5/7095926/food_trades_y2.pdf
Learning
Targets:



I can define
the different
uses of
kitchen
tools,
equipment,
and
paraphernal
ia.
I can
classify the
types of
appropriate
cleaning
tools and
equipment
based on
their uses
I can select
various
types of
chemicals
for cleaning
and
sanitizing
kitchen,
tools,
equipment,
and
paraphernal
ia.
1.
CRITERIA
ORGANIZATIO
N
1
The presentation
was difficult to
follow due to
disorganization of
the utterances
Most of the
information was
inaccurate or not
clear
2.
ACCURACY OF
INFORMATION
3.
MUSIC/SOUND
EFFECTS/VOIC
E
The audio or
video is garbled
and hard to
decipher. Too
much background
interference
and/or the video
is of low quality
4.
PRESENTATION
OF CONTENT
(EXECUTION
OF THE
PROCEDURES)
The procedures
were roughly
executed and it
was obvious that
there was no
preparation at all
2
The
presentation
was not easy
3
The presentation
was easy to
follow
4
The
presentation
was very easy to
follow
Most
information
presented in
video was clear,
but was not
usually accurate
The audio
and/or video
effects are
moderate
quality. Some
background
noises not
related to the
presentation are
heard.
The procedures
were all
executed but
there was a need
for more
preparation to
have a polished
presentation
Most information
presented in video
was clear,
accurate and
through
All information
presented in
video was clear,
accurate, and
through
The audio and
video effects are
acceptable
quality. There are
few distracting
aspects to the
audio/video
Audio/Video
effects flow
exceeding well
and are of high
quality
The procedures of
the activity were
executed properly.
The demonstrator
is comfortable and
confident. The
presentation is
somehow
polished
Each procedure
and part of the
activity was
effectively and
creatively done.
The
demonstrator
appeared wellprepared,
confident, and
comfortable.
The execution
of the
procedures was
polished
SCORE
SCORE
Activity 4. 2 Table Completion
Visit your school canteen. Observe how they clean and sanitize the kitchen. Write your observation on
the table below. Check the last column if the tool, utensil, or equipment is properly sanitized. If not,
write its proper way of cleaning and sanitation.
Tool/Utensil/Equipment
How it is sanitized?
Is it properly clean and sanitized
according to its function?
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
LC:
Discussion for Mensuration and Calculation
A1. Give the
abbreviations
and
equivalents of
measurement
s
Activity 5. Find me!
Give and define the common abbreviations of kitchen term.
____________ 1. tsp
____________ 2. oz
____________ 3. sq
____________ 4. qt
____________ 5.gal
____________ 6. lb
____________ 7. pc
____________ 8. tbsp
____________ 9. pt
____________ 10. g
A2. Measure
ingredients
according to
recipe
requirement
Activity 6. Measure this!
A3. Compute
cost of
production
Activity 7. Solve for a Cost
Solve the following problem.
Read each item carefully and write the correct answer on the space provided before each
number.
_______ 1. The equivalent of 1000 grams into kilo is _______.
a. 1 Kilo
c. ¼ Kilo
b. ½ Kilo
d. 1/8 Kilo
_______ 2. There are _______ pound in 16 ounces.
a. 1
c. 3
b. 2
d. 4
_______ 3. _______ are used to measure ingredients by weight.
a. Measuring Spoons
c. Weighing Scales
b. Measuring Cups
d. Thermometers
_______ 4. What is the substitution for Vinegar?
a. Lemon or Lime juice
c. Margarine
b. Sour milk
d. Orange juice
_______ 5. There are _______ quarts in gallon.
a. 1
c. 3
b. 2
d. 4
1. A Computer software retailer used as markup rate of 40%. Find the selling price of a computer
game that cost the retailer $25.
2. A golf shop pays its wholesaler $40 for a certain club, and then sells it to a golfer for $75. What
is the markup rate?
(TLE_HECK7/
8 PM-0d-4)
M1. Discuss
principles of
costing
(TLE_HECK7
/8PM-0e-5
Activity 8. Video Analysis
Watch the video in this link: https://www.youtube.com/watch?v=Z7LYbCOvBhc
Then, write a reflective essay about the video you have watched.
Learning
Targets:
Scaffold for Transfer 2 (Conversion and Substitution of Ingredients)
Create a two or three-minute video clip showing ways on how to conversion and substitution of
ingredients of the following:
a. Lemon zest
b. Honey

Check this link: https://www.youtube.com/watch?v=3sRPaPI6Acg


I can give
the
abbreviatio
ns and
equivalents
of
measureme
nts
I can
measure
ingredients
according
to recipe
requirement
.
I can
compute
cost of
production
5.
CRITERIA
ORGANIZATIO
N
1
The presentation
was difficult to
follow due to
disorganization of
the utterances
Most of the
information was
inaccurate or not
clear
6.
ACCURACY OF
INFORMATION
7.
MUSIC/SOUND
EFFECTS/VOIC
E
The audio or
video is garbled
and hard to
decipher. Too
much background
interference
and/or the video
is of low quality
8.
PRESENTATION
OF CONTENT
(EXECUTION
OF THE
PROCEDURES)
The procedures
were roughly
executed and it
was obvious that
there was no
preparation at all
SCORE
2
The
presentation
was not easy
3
The presentation
was easy to
follow
4
The presentation
was very easy to
follow
Most
information
presented in
video was clear,
but was not
usually accurate
The audio
and/or video
effects are
moderate
quality. Some
background
noises not
related to the
presentation are
heard.
The procedures
were all
executed but
there was a need
for more
preparation to
have a polished
presentation
Most information
presented in video
was clear,
accurate and
through
All information
presented in video
was clear, accurate,
and through
The audio and
video effects are
acceptable
quality. There are
few distracting
aspects to the
audio/video
Audio/Video effects
flow exceeding well
and are of high
quality
The procedures of
the activity were
executed properly.
The demonstrator
is comfortable and
confident. The
presentation is
somehow
polished
Each procedure and
part of the activity
was effectively and
creatively done. The
demonstrator
appeared wellprepared, confident,
and comfortable.
The execution of the
procedures was
polished
SCORE
LC
A1. Define
occupational
health and
safety
procedures
done in the
kitchen area
Discussion about Practice Occupational Health and Safety
Activity 9.1 Short Answer!
Give the meaning of the following:
1. Air Pollutant
____________________________________________________________________________
____________________________________________________________________________
2. Air Pollution
____________________________________________________________________________
____________________________________________________________________________
3. Physical Hazard
____________________________________________________________________________
____________________________________________________________________________
4. Bio-medical Waste
____________________________________________________________________________
____________________________________________________________________________
5. Emission
____________________________________________________________________________
____________________________________________________________________________
Activity 9.2 Define me!
Identify of the following terms:
_______ 1. It includes electricity machinery, equipment, pressure vessels, dangerous goods, fork lifts,
cranes, hoists.
_______ 2. Are present when you are exposed to any chemical preparation (solid, liquid, or gas) in the
workplace.
_______ 3. These are the most common hazards and are present in most workplaces at some time.
_______ 4. Those that are basically causing stress to a worker. This kind of hazard troubles an individual
very much to an extent that his general well-being is affect.
_______ 5. It comes from working with people, animals, or infectious plant material.
Guide Question:
6. In your own thoughts, what do you mean by Occupational Health and Safety?
7. What are the common safety issues that we should be aware of?
8. Why do we need to practice occupational health and safety when working?
M1.
Recognize the
significance of
OSH
(TLE_HECK7
/8OHSP-0h-8)
Activity 10. Video Analysis
Watch the video in this link: https://www.youtube.com/watch?v=j87QGX7mnhU
Then, write a reflective essay about the video you have watched.
Formative Assessment (Short Response Quiz)
Learning
Targets:
On a clean sheet of paper, answer the following questions:
1. How do you promote occupational health and safety in the workplace?
2. What action should you take if workers are not complying with health safety procedures for safe
 I can define work practices?
the different
3. Why is it important to always practice the occupational health and safety standards?
workplace
hazard
according
to the
occupationa
l health and
safety.

I can
recognize
and analyze
the
significance
of
occupationa
l health and
safety.
Self-assessment
This time, write your answer to the questions posted at the beginning by accomplishing the REVISED
column of the IRF Chart
As a grade 7 learners, sometimes we need to become independent as a young age and to develop
our skills in cooking. Why is it important to develop your skills in cooking?
INITIAL
REVISED
FINAL
LEARNING
COMPETENCY
LC:
T1. Invent
other ways
slogan related
in practice
occupational
health and
safety.
Learning
Targets:

I can create
a new
slogan that
related in
practice
occupationa
l health and
safety.
DEEPEN
Activity 11. Slogan (Practice Occupational Health and Safety)
Procedure:
1. Create a new slogan about practice occupational health and safety.
2. Use 1/8 illustration board
3. Coloring tools such as oil pastels, markers, ink, oil, acrylic, and water color can be used.
4. Minimize erasures and other unnecessary markings in your artwork.
Guide Question:
1. What are the common accidents in the kitchen area?
2. How can you prevent these accidents?
3. Why do we need to consider safety as our top priority?
4. What are the safety practices that you observe in your kitchen area? Share.
5. If you will become a restaurant or cafeteria owner someday, how can you ensure the safety your
workers?
GUIDED GENERALIZATION
Title:
As a grade 7
learners,
sometimes
we need to
become
independent
as a young
age and to
develop our
skills in
cooking.
Why is it
important to
develop
your skills
in cooking?
What is the significance of
cooking in our daily lives?
https://curiousdesire.com/whycooking-is-important-in-ourdaily-life/
Answer:
Title:
Title:
What are the benefits of
substituting health ingredients as
an alternative to ensure a
healthier dish?
What are those cooking skills
should be develop?
https://www.cignaglobal.com/blo
g/staying-healthyabroad/introducing-healthysubstitutes#:~:text=Incorporating
%20healthy%20substitutes%20in
%20your,fat%20and%20calories
%20you%20consume.
Answer:
https://ca.indeed.com/careeradvice/careerdevelopment/cooking-skills
Answer:
Cooking skills refer to
competencies and techniques
that help you perform tasks
related to food preparation.
These can involve
introductory procedures to
cooking, such as washing,
peeling, and chopping. While
some of these skills involve
culinary procedures for
preparing tasty meals, there
are various professional and
soft skills that can help you
perform at your best and
please your customers. For
instance, kitchen confidence
is an essential competency
that can allow you to improve
and develop other kitchen
skills. Cooperation, Hygiene,
Flexibility, Time
management, Food safety,
detail-oriented, decision
making and creativity those
are competencies skill that
should be develop.
Cooking is an essential part
of everyday life. It provides
us with the means to nourish
our bodies and enjoy
delicious meals
with friends and family.
Cooking your own meals
allows you to create delicious
dishes with the ingredients of
your choice. You get to try
out new recipes and
experiment with flavors to
find what works best for you
and your family.
Incorporating healthy
substitutes in your food
preparation is a great way to
keep a healthy and balanced
diet without sacrificing taste
and food pleasure. Some
simple ingredient substitutions
can help reduce the amount of
sugar, salt, fat and calories you
consume.
Supporting Text:
Supporting Text:
Supporting Text:
Cooking can be a
therapeutic activity that helps
to reduce stress and improve
mental health. It
encourages mindfulness, as
you’re focusing on the task at
hand, which can help to
alleviate anxiety and
depression.
Through cooking, you can
challenge yourself
to learn new skills or recipes,
and the sense of
accomplishment that comes
Not only can substitution save
the day when you lack an
ingredient called for in a
recipe, but it also enables you
to make a recipe better for
you. That’s helpful whether
you are trying to improve your
overall eating pattern or are
cooking for a specific health
condition.
You can quickly acquire
experience in the food
service industry by paying
attention to people in the
same profession as you.
Working alongside cooks
inside and outside your
work industry can offer
you the chance to see how
they carry out their work,
so you know what changes
to make to progress. You
can apply for an internship
in a specific food service
with it can help boost your
self-esteem.
Additionally, preparing meals
for yourself or others can be
incredibly satisfying, which
can further improve your
mental state.
that interests you, which
can help you learn more
about the industry's
expectations and goals.
Reason:
Reason:
Reason:
Cooking skills can be
beneficial to you in so many
ways.
With healthier alternatives, you
can enjoy your favorite meals
and nourish our bodies better.
Students can be develop
their cooking skills at their
home with practice.
Common Ideas in Reasons:
Preparing meals on your own can help develop your own skills and leads healthy lifestyle to you and your
family.
Enduring Understanding/Generalization:
Students will understand the preparation of different food items and dishes, and therefore may increase food
choice opportunities, as well as food variety and they will develop their cooking skill acquired in their real
life situation.
C-E-R Questions (Article 1)
1.
2.
3.
4.
What is the significance of cooking in our daily lives?
Which part of the article supports your claim?
Why do you say that it supports your claim?
How is cooking beneficial to learners like you?
C-E-R Questions (Article 2)
1.
What are the benefits of substituting health ingredients as an alternative to ensure a healthier dish?
2.
3.
4.
Which part of the article supports your claim?
Why do you say that it supports your claim?
Why is it common to substitute ingredients? What are its benefits?
C-E-R Questions (Article 3)
1.
2.
3.
4.
What are those cooking skills should be develop?
Which part of the article supports your claim?
Why do you say that it supports your claim?
How can you develop your cooking skills?
Holistic Rubric for Guided Generalization:
4
Specific explanations shows in-depth conclusion of the Enduring Understanding and with strong
justifications.
3
Enough explanations of the Enduring Understanding with adequate justifications
2
Lacking or partial explanations of the Enduring Understanding and with limited justifications
1
Vague explanations and has no reference to the Enduring Understanding and does not provide
justifications
0
No explanation and justification was found in the given answer
Scaffold 3 for Transfer. SIMPLE EGG DISHES
Imagine yourself as a student-participant in the Nutrition Month Celebration. You are tasked is to prepare
your own version of a simple egg dishes as observance of the “Healthy Breakfast Joys” in your school. Write the
recipe of your dish on a clean sheet of bond paper with the required ingredients, exact measurements and steps in
preparing your own simple egg dishes.
Score
10
7
5
Criteria
Presents recipe clearly and concisely, in an organized manner.
Presents ingredients fairly clearly and concisely, may have minor inconsistencies with the
measurements, substitutions, etc.
Significant problems with clarity, concision, and organization, making the information
presented difficult to comprehend
Self-assessment I CAN DO THIS
After doing the tasks in the previous activities, you should now be able to strengthen your new
knowledge and understanding of cookery.
It’s time for you to complete the IRF Chart by filling out the FINAL column.
As a grade 7 learners, sometimes we need to become independent as a young age and to develop
our skills in cooking. Why is it important to develop your skills in cooking?
INITIAL
REVISED
FINAL
TRANSFER
TRANSFER GOAL:
Students on their own and in the long run will be able to independently prepare simple egg
dishes with the correct standard operating procedures and accurately measuring/calculating
ingredients in cookery.
GRASPS
Goal: Your tasked is to prepare a simple egg dishes. (Actual Demonstration)
Role: You are a participant in this task.
Audience: Teachers that will serve as judges.
Situation: Your school is celebrating its Nutrition Month this September, Cook Fest is one of the
most awaited part of this celebration. Teachers notice that most students in the school are skipping
their breakfast, to promote the importance of taking daily breakfast, this year’s theme for the cook
fest is “Healthy Breakfast Joys”.
Each group will present and prepare any kind of egg dishes. And demonstrating the correct
measurement of ingredients, substitution of ingredients and the nutritional value of your product.
Product: Actual Demonstration on how prepare simple egg dishes with the correct standard
operating procedures and accurately measuring/calculating ingredients in cookery.
Standards: Criteria for selecting in best cooking
FOOD PREPARATION (Safety work & habits) – 10 pts
ACCURACY/ MEASURING SKILLS (Food utilization of raw ingredients) – 10 pts.
CREATIVITY/ORIGINALITY (Garnishes/Food plating) – 10 pts.
COOKING DEMONSTRATION – 10 pts.
COST OF EFFICIENCY – 10 pts.
Self- assessment
DIRECTIONS: Read each of the questions in the left-hand column of the chart. Place a check in the
appropriate box opposite each question to indicate your answer.
YES
NO
1. I can define the different uses of kitchen tools, equipment, and
paraphernalia.
2. I can classify the types of appropriate cleaning tools and equipment
based on their uses
3. I can classify some example of cleaning agents according to their
types.
4. I can select various types of chemicals for cleaning and sanitizing
kitchen, tools, equipment, and paraphernalia.
5. I can clean and sanitize kitchen tools, and equipment following
manufacturer’s instructions.
6. I can maintain the cleanliness of kitchen tools, equipment, and
paraphernalia.
7. I can give the abbreviations and equivalents of measurements.
8. I can measure ingredients according to recipe requirement.
9. I can compute cost of production
10. I can define the different workplace hazard according to the
occupational health and safety.
11. I can recognize and analyze the significance of occupational health
and safety.
12. I can classify the different occupational health standard in workplace.
13. I can create a new slogan that related in practice occupational health
and safety.
14. I can cook.
15. I gain knowledge, skills and values in cooking.
Values Integration
Write a reflection about what you have learned in Cookery 7. Write in paragraph form with 150
to 200 words. Use a clean sheet of bond paper for your work. (25 pts.)
Prepared by: MS. CAGYLE MAY D. DEL ROSARIO
Subject Teacher
Checked by: MS. REINNALYN I. RICAFORT
High School Coordinator
Noted by: MR. MANUEL Q. UY III
School Principal
BONIFACIO LUZ NATIVIDAD EDUCATIONAL FOUNDATION, INC.
Geronimo Street, St. John District, Guimba, Nueva Ecija 3115
Government Recognition No. E-022 s.2013, E-034 s.2013, S-018 s.2015
Tel. No. 611-09-63, 0925-617-2914
CALENDAR OF ACTIVITIES
August 22- October 13, 2023
WEEK 1
WEDNESDAY
Aug. 23, 2023
THURSDAY
Aug. 24, 2023
FRIDAY
Aug. 25, 2023
Classroom Orientation/
Setting Of Rules &
Expectations
Brief Introduction on
the Subject Matter
Explore
Table Completion
TUESDAY
Aug. 29, 2023
WEEK 2
WEDNESDAY
Aug. 30, 2023
THURSDAY
Aug. 31, 2023
FRIDAY
Sept. 01, 2023
Discussion For Kitchen
Tools, Equipment, And
Paraphernalia
Firm Up
Activity 1.1
Find Me & Why?
Firm Up
Activity 1.2
Pictionary!
Review & Short
Assessment
MONDAY
Sept. 04, 2023
TUESDAY
Sept. 05, 2023
WEEK 3
WEDNESDAY
Sept. 06, 2023
THURSDAY
Sept. 07, 2023
FRIDAY
Sept. 08, 2023
Discussion For
Maintenance Of
Kitchen Tools,
Equipment, And
Materials
Firm Up
Activity 2.1
Pick your Choice!
Firm Up
Activity 2.2
Pick your Choice!
Firm Up
Activity 3
Match Me!
Firm Up
Activity 4.1
Video Analysis
MONDAY
Sept. 11, 2023
TUESDAY
Sept. 12, 2023
WEEK 4
WEDNESDAY
Sept. 13, 2023
THURSDAY
Sept. 14, 2023
FRIDAY
Sept. 15, 2023
Firm Up
Activity 4.2
Table Completion
Review & Short
Assessment
Discussion for
Mensuration and
Calculation
Firm Up
Activity 5
Find Me!
Firm Up
Activity 6
Measure This!
MONDAY
Sept. 18, 2023
TUESDAY
Sept. 19, 2023
WEEK 5
WEDNESDAY
Sept. 20, 2023
THURSDAY
Sept. 21, 2023
FRIDAY
Sept. 22, 2023
Firm Up
Activity 7
Solve For A Cost!
Firm Up
Activity 8
Video Analysis
Discussion for Practice
Occupational Health
and Safety Firm Up
Define Me!
Firm Up
Activity 9.1
Short Answer!
MONDAY
Sept. 25, 2023
TUESDAY
Sept. 26, 2023
WEEK 6
WEDNESDAY
Sept. 27, 2023
THURSDAY
Sept. 28, 2023
FRIDAY
Sept. 29, 2023
Firm Up
Activity 9. 2
Define Me!
Firm Up
Activity 10
Video Analysis
Formative Assessment
Self-Assessment
Deepen
Slogan
MONDAY
Oct. 02, 2023
TUESDAY
Oct. 03, 2023
WEEK 7
WEDNESDAY
Oct. 04, 2023
THURSDAY
Oct. 05, 2023
FRIDAY
Oct. 06, 2023
Deepen
Article 1.
Essay
Deepen
Article 2.
Essay
Deepen
Article 3.
Essay
Scaffold For Transfer 1
(Cleaning And
Maintaining My
Kitchen) Video
Presentation- Activity
Given A Month Ago
Scaffold For Transfer 2
(Conversion And
Substitution Of
Ingredients) Video
Presentation- Activity
Given A Month Ago
MONDAY
Oct. 09, 2023
TUESDAY
Oct. 10, 2023
WEEK 8
WEDNESDAY
Oct. 11, 2023
THURSDAY
Oct. 12, 2023
FRIDAY
Oct. 13, 2023
Mini-transfer
Simple Egg Dishes Essay
Self-Assessment I Can
Do This
Transfer Goal: Actual
Demonstration
Self- Assessment
(Feed backing about
their Activity)
Values Integration
MONDAY
Aug. 21, 2023
TUESDAY
Aug. 22, 2023
Ninoy Aquino Day
Opening Of Classes
MONDAY
Aug. 28, 2023
National Heroes Day
Review & Short
Assessment
Prepared by: MS. CAGYLE MAY D. DEL ROSARIO
Subject Teacher
Checked by: MS. REINNALYN I. RICAFORT
High School Coordinator
Noted by: MR. MANUEL Q. UY III
School Principal
BONIFACIO LUZ NATIVIDAD EDUCATIONAL FOUNDATION, INC.
Geronimo Street, St. John District, Guimba, Nueva Ecija 3115
Government Recognition No. E-022 s.2013, E-034 s.2013, S-018 s.2015
Tel. No. 611-09-63, 0925-617-2914
Unit Learning Plan
in
TLE 7
(First Quarter)
Prepared by: MS. CAGYLE MAY D. DEL ROSARIO
Subject Teacher
Checked by: MS. REINNALYN I. RICAFORT
High School Coordinator
Noted by: MR. MANUEL Q. UY III
School Principal