PILAR COLLEGE OF ZAMBOANGA CITY INC.
R.T. Lim Boulevard Zamboanga City
Basic Education Department
PAASCU Accredited Level III
UNIT PLAN
Subject Area: HELE 4 Quarter: First Unit #: I
Unit Topic: Planning Nutritious and Adequate Meals for the Family # of Days: 15 days
STAGE I: DESIRED RESULTS
Content Standard
-Develop abilities in planning and preparing family meals
-Prepare food using the basic hand processes in food preparation
-Learn techniques to simplify the process of food preparation
-Prepare economical and nutritious food
-Recognize the importance of clearing up after meals
-Acquire knowledge and skills in preparing nutritious snacks
List of Topics
Planning Nutritious and Adequate Meals for the Family
Day 1: Planning family meals
Day 2-3 : Simple Handworks in preparing family meals
Day 4 Work simplification techniques in preparing meals
Day 5: Serving the family meals
Day 6: Clearing up after meals
Day 7-15: Preparing snacks for the family
Transfer Goals
As children of God, pupils will be able to demonstrate basic hand processes in food preparation, clearing up ,
serving simple snacks for the family and show desirable habits in the kitchen.
ESSENTIAL UNDERSTANDING ESSENTIAL UNDERSTANDING
-Meal planning requires knowledge and skills in -Meal planning requires knowledge and skills in
preparing meals that are nutritious, hygienic, preparing meals that are nutritious, hygienic,
palatable, affordable, and attractive. palatable, affordable, and attractive.
-Knowing and mastering the basic hand processes in -Knowing and mastering the basic hand processes in
food preparation helps make the work easy and fast. food preparation helps make the work easy and fast.
-Simplify the process in preparing in cooking food in -Simplify the process in preparing in cooking food in
order to save time and energy. order to save time and energy.
-Proper cleaning up after meals which includes -Proper cleaning up after meals which includes
cleaning the table, washing the dishes, tidying up the cleaning the table, washing the dishes, tidying up the
kitchen, and disposing garbage gives efficient and kitchen, and disposing garbage gives efficient and
satisfying result. satisfying result.
-Snacks should be nutritious, like, and easy to digest -Snacks should be nutritious, like, and easy to digest
to promote the family’s good health and to ensure an to promote the family’s good health and to ensure an
enjoyable meal. enjoyable meal.
KNOWLEDGE SKILLS
Pupils will know …..
a. Guidelines in meal planning; The pupils will be able to…..
b. Goals in meal management; a. Plan simple menus for breakfast, lunch and
c. My plate; supper for one day;
d. Basic food groups; b. Demonstrate basic hand processes in food
e. Food pyramid; preparation;
f. Food preparation techniques; c. Perform basic cooking methods;
g. Cooking methods; d. Perform word simplification techniques;
h. Work simplification techniques; e. Show table manners to observed when serving
i. Proper way of serving meals; meals;
j. Good manners; f. List different work habits to be observed in
k. Activities related in clearing up after meals;serving meals;
l. Tips in preparing nutritious snacks; g. Prepare and serve meals for the family;
h. Demonstrate how clearing up is done after
meals;
i. Prepare snacks for the family;
STAGE 2: ASSESMENT EVIDENCE
Performance Task
Goal Perform a simple menu for snacks
Role A cook
Audience Art teachers and classmates
Situation You parents is thinking of opening a small café with small canteen on the side. You are
assigned to be the cooked to prepare the snacks
Performance Simple snacks
Standards Rubrics
RUBRICS :
Criteria Excellent Good Poor Score
Costing 3 2 1
Accurate and cost Accurate to some Inaccurate and
effective extent and practical not practical
Food 3 2 1
Combination Meals are marketable Meals are somewhat Meals are
marketable impractical and
expensive
Presentation 3 2 1
Very good packaging Packaging seems to Packaging is poor
of meals be good for meals and not suitable
for meals
Total
Criteria Excellent Good Poor Score
Menu Pattern 3 2 1
Menu pattern is Menu pattern is Menu pattern is
correct correct to some incorrect
extent
Food Combination 3 2 1
Food is well Food combination is Food combination
combined lacking is out of context
Presentation 3 2 1
Very organized Lacks organization Disorganized and
and correct and format is correct with incorrect
format to some extent format
Clarity 3 2 1
Clear and easy to Somewhat clear and Not clear and
follow easy to follow confusing
Total
Other Evidences:
Short/Long quizzes
Graded recitation
Photo-Essay
STAGE 3: LEARNING PLAN
Summary of Key Learning Events and Instruction
The teaching and learning will involve
Topic: Introduce the background information about the unit.
Day 1.
Topic: Planning the Family Meal
Activity: Class Discussion/ Brainstorming
DAY 2-3.
Topic: Simple Handworks in Preparing family Meals
Activity: Teacher’s Demonstration/ Return Demonstration
Day 4
Topic: Work Simplification Techniques in preparing meals
Activity: Socialize Recitation/ Demonstration
Day 5
Topic: Serving Family Meals
Activity: Planning a Menu.
Day 6
Topic: Clearing up after meals
Activity: Actual Demonstration
Day 7-15
Topic: Preparing snacks for the family
Activity: Return Demonstration/ Cooking Presentation
References:
- Home Economics and Livelihood Education 4
Instructional Materials:
LCD Projector/ LCD Presentation
Laptop
Pictures
Books
Prepared by: Checked by:
Mrs. Justina Bullecer Mrs. Alelie G. Cornelio
Date: May 29, 2017 Date: May 29, 2017
PILAR COLLEGE OF ZAMBOANGA CITY INC.
R.T. Lim Boulevard Zamboanga City
Basic Education Department
PAASCU Accredited Level III
UNIT PLAN
Subject Area: HELE 4 Quarter: First Unit #: 2
Unit Topic: Planning Nutritious and Adequate Meals for the Family # of Days: 7 days
STAGE I: DESIRED RESULTS
Content Standard
-Acquire knowledge and skills in choosing foods good for preservation
-Acquire basic skills in different methods of food preservation
List of Topics
Planning Nutritious and Adequate Meals for the Family
Day 1 - 2: Selecting food for preservation
Day 3: Methods of preserving foods
Day 4-7: Laboratory Performance
Transfer Goals
-As God’s children, pupils will be able to acquire knowledge and skills in choosing foods and demonstrate
basic skills in different methods of food preservation
ESSENTIAL UNDERSTANDING ESSENTIAL QUESTIONS
-Preserving food is an age-old way of keeping food - How does food preservation relate to an
in good condition for future use.
improved family life?
-Different foods require different ways/processes of
preserving. - How does the quality of ingredients affect the
- Good quality ingredients assure good products.
quality of the finished products?
- How does food preservation contribute to the
economic progress of the family and the
community?
KNOWLEDGE SKILLS
Pupils will know ….. The pupils will be able to…..
a. History and importance of food preservation; a. Select and plan the right kinds of food to be
b. Guidelines in choosing the right quality of preserved;
foods to be preserved; b. Use and demonstrate simple methods of
c. Proper food storage; and preserving food; and
d. Methods of food preservation c. Practice proper hygiene to prevent food
spoilage.
STAGE 2: ASSESMENT EVIDENCE
Performance Task
Goal Perform a vegetable salad
Role A cook
Audience Art teachers and classmates
Situation You family is expected to have a family reunion in your house. Your task in the kitchen
to prepare a vegetable salad out of the vegetables you have planted in your backyard.
Performance Vegetable salad with fruit curving
Standards You will be evaluated on how you perform, kitchen habits and final presentation of the
products. Question will be asked during the presentation
RUBRICS :
Criteria Excellent Good Poor Score
Menu Pattern 3 2 1
Menu pattern is Menu pattern is Menu pattern is
correct correct to some incorrect
extent
Food Combination 3 2 1
Food is well Food combination is Food combination
combined lacking is out of context
Presentation 3 2 1
Very organized Lacks organization Disorganized and
and correct and format is correct with incorrect
format to some extent format
Clarity 3 2 1
Clear and easy to Somewhat clear and Not clear and
follow easy to follow confusing
Total
Other Evidences:
Short/Long quizzes
Graded recitation
STAGE 3: LEARNING PLAN
Summary of Key Learning Events and Instruction
The teaching and learning will involve
Topic: Introduce the background information about the unit.
Day 1-2 Topic: Selecting food for preservation
Activity: Brainstorming
DAY 3 Topic : Methods of preserving foods
Activity: Class Discussion / Teachers’ Demonstration
Day 4 – 7 Topic: Laboratory Performance
Activity: Pupils Demonstration
References:
- Home Economics and Livelihood Education 4
Instructional Materials:
LCD Projector/ LCD Presentation
Laptop
Pictures
Books
Prepared by: Checked by:
Mrs. Justina Bullecer Mrs. Alelie G. Cornelio
Date: May 29, 2017 Date: May 29, 2017
