Republic of the Philippines
Department of Education
REGION VII - CENTRAL VISAYAS
DIVISION OF CEBU PROVINCE
Lesson Plan In TLE Cookery 10
Subject Area: TLE Cookery 10 Quarter: I Week: 1 Date:
Grade & Section: 10 Optimism Time:
Learning Area: Cookery 10 Code: TLE_9-12EM-001
Learning Competency: Assess personal entrepreneurial competencies
I. Objectives Knowledge: Identify the customer
Skills: Explain what makes a product unique and
Values Integration: Assess one’s self honestly, focus on one’s strengths and commit to
overcome one’s weaknesses
II. Subject Matter Topic: Assess Personal Entrepreneurial Competencies
Material: Powerpoint presentation of the topic, PECs scoring sheet and graphing
paper for PECs profiling
III. Strategies
A. Preparation
a.1 Awareness 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 2-3 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.
B. Presentation
b.1 Activity 1. Show students pictures of different personalities- artists, musicians, vloggers and
businessmen. Let them identify these personalities. Ask them what they do for a living?
2. Which of these personalities could make money by increasing it to its original amount,
which of these personalities earn with an unfixed amount, not depending on someone’s
pay or salary?
3. What is an entrepreneur?
b.2 Analysis Present the topic with PowerPoint presentation:
Assess Personal Entrepreneurial Competencies
Entrepreneur
Personal Entrepreneurial Competencies
Achievement Cluster
-Opportunity seeking
-Persistence
-Commitment to work contract
-Risk-taking
-Demand for efficiency and quality
Planning Cluster
-Goal Setting
-Information Seeking
-Systematic planning and monitoring
Power Cluster
-Persuasion and networking
-Self-confidence
Let the students watch videos of people in various situations where their character is tested,
bringing out their strengths and weaknesses. Let the students describe and explain why people
act the way they do in that specific situation. If you were to experience the same, will you react
or feel the same way? What are the strengths and weaknesses these people were able to display
during that situation? How will you overcome such weakness? How will you turn a weakness into
a strength?
Encourage students to participate during the discussion. Praise students for participating actively
in the class discussion.
b.3 Abstraction To sum up the day’s lesson, ask the following questions to students:
1. Explain the dimensions/clusters of PECS and the different characteristic traits per cluster
2. What are your strengths and weaknesses as a person?
3. How do you overcome weaknesses and turn them into strengths?
4. Why is it important to determine one’s PECs before starting your own business?
C. Practice
c.1 Application Let’s practice!!!
Assess your Personal Entrepreneurial Competencies by answering the PECs self-rating
questionnaire. Be truthful and honest in answering each item. Choose the number which most
likely describes you. Be humble in acknowledging your strengths and weaknesses as a person.
Focus on your strengths and commit to overcome your weaknesses.
(a 55-item questionnaire from Appraising and developing yourself for an entrepreneurial career
by Liberal, 2007)
IV. Assessment Performance Task:
After answering the PECs self-rating questionnaire, let the students fill out the scoring sheet.
Using a graphing paper, draw your PECs profile and make an honest interpretation based on
your graph.
V. Assignment Write an essay about your dream business. Write in a short bondpaper. Explain why it’s your
dream business, how it started or who inspired you to hopefully someday realize and materialize
that dream job of yours. Describe all aspects of your business, like what will you sell, who are
your customers, where will you put up your business, etc.
Prepared By:
Faye Lourane C. Ababon
SST1, TLE Teacher
Republic of the Philippines
Department of Education
REGION VII - CENTRAL VISAYAS
DIVISION OF CEBU PROVINCE
Lesson Plan In TLE Cookery 10
Subject Area: TLE Cookery 10 Quarter: I Week: 2 Date:
Grade & Section: 10-Temperance Time:
Learning Area: Cookery 10 Code: TLE_HECG9-12EM-I0-2
Learning Competency: Understand the business environment and business ideas
I. Objectives Knowledge: Explain how different factors influence the business environment
Skills: Generate business ideas and identify business opportunities and prepare a
SWOT analysis of your potential business
Attitude: Display enthusiasm and creativity in generating business ideas
Values Integration: Business is a risk, 50% you could fail, 50% you could win. Whatever the
chances, just take the risk. You’ll never know success without losing.
II. Subject Matter Topic: Business Environment and Market
Material: PowerPoint presentation of the topic, videos on different business idea or
different advertisements of various products
III. Strategies
A. Preparation
a.1 Awareness 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 2-3 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 on personal entrepreneurial competencies.
B. Presentation
b.1 Activity 1. Let the students go to their respective groups. Let them create an advertisement of any
product of their choice. Let them make their advertisement something comical, musical
or dramatic. After 10 minutes, they are going to present their work. One of their
groupmates will explain why they have chosen that product and what makes them think
that people will buy their product.
2. What could possibly be the factors that a business will most likely be successful? Let the
students share their ideas and give examples.
b.2 Analysis Present the topic with PowerPoint presentation:
Environment and Market
Product Development
Concepts of Developing of a Product
Finding Value
Innovation
Unique Selling Proposition
Let the students watch videos on different advertisements of various products. Let them
determine if that particular product or business can be considered a success, what are the
factors that make it successful or not?
Encourage students to participate during the discussion. Praise students for participating actively
in the class discussion.
b.3 Abstraction To sum up the day’s lesson, ask the following questions to students:
1. Explain how the different factors (natural/physical environment, demography, culture,
government regulations, economy and technology) can affect ones business.
2. What should be our attitude when it comes to starting or doing business?
3. How should one generate business ideas?
4. If you are to choose: to work or own your business, which would you prefer? Why?
5. Explain: Business is a risk, 50% you could fail, 50% you could win. Whatever the chances,
just take the risk. You’ll never know success without losing.
C. Practice
c.1 Application Let’s practice!!!
In your group, generate a business idea based on your personal hobbies and interests, everyday
experiences/travel/adventures, suggestions from family members and friends, problems that
needs solutions, problems with existing products, books/magazines/news and
observing/listening around you. From the business idea you have generated with your group,
create a SWOT analysis in order to determine the Strengths, Weaknesses, Opportunities and
Threats of your potential business. Write your answers in a manila paper and ask one member
from the group to report this to the class.
IV. Assessment Performance Task:
Individual work. Choose your business idea based on your personal hobbies and interest.
Conduct a SWOT analysis of your potential business. Write your work in a long bondpaper.
V. Assignment Write an essay or a research work about a successful business man and his/her story how he
started with his business and how he/she become a success story.
Write about the ingredients to success. What really makes a person successful? How do you
define success?
Prepared By:
Faye Lourane C. Ababon
SST1, TLE Teacher
Republic of the Philippines
Department of Education
REGION VII - CENTRAL VISAYAS
DIVISION OF CEBU PROVINCE
Lesson Plan In TLE Cookery 10
Subject Area: TLE Cookery 10 Quarter: I Week: 3 Date:
Grade & Section: Hope Time:
Learning Area: Cookery 10 Code: TLE_HECK9-12ED-Ia1
Learning Competency: Clean, sanitize and store kitchen tools and equipment
I. Objectives Knowledge: Identify tools, utensils and equipment needed in egg preparation
Skills: Clean, sanitize and prepare tools, utensils and equipment needed in
preparing egg dishes
Attitude: Display interest in cleaning and sanitizing kitchen tools, utensils and
equipment
Values Integration: Clean and sanitize tools, utensils and equipment without damaging
property and adversely affecting health
II. Subject Matter Topic: Clean, sanitize and prepare tools, utensils and equipment needed in egg
preparing egg dishes
Material: Powerpoint presentation of the topic, pictures, videos on how to properly
clean, sanitize and store kitchen tools and equipment
III. Strategies
A. Preparation
a.1 Awareness 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 2-3 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 business environment and market.
B. Presentation 1. Let the students go to their respective groups. They are to prepare a short presentation
either by singing, dancing, poetry, rapping and they are to use the different tools,utensils
b.1 Activity
and equipment used in preparing egg dishes. (Music/Performance Arts)
[Link] the group at least 5 minutes to practice and let them present their work to the class.
Ask 2-3 members of each group to name the different tools, utensils and equipment used in
preparing egg dishes.
b.2 Analysis Present the topic with powerpoint presentation:
•Tools, utensils, and equipment needed in egg preparation
•Cleaning and sanitizing tools, utensila and equipment needed in egg dish preparation
The teacher will also present video clips/presentations downloaded from Youtube the different
Tools, utensils,and equipment needed in egg preparation and on how to properly clean, sanitize
and tools and equipment. Sanitizing the Kitchen - YouTube
Encourage students to participate during the discussion. Praise students for participating actively
in the class discussion.
b.3 Abstraction To sum up the day’s lesson, ask the following questions to students:
1. Explain the importance of cleaning and sanitizing kitchen tools and equipment.
2. Differentiate cleaning from sanitizing.
3. How do you clean and sanitized tools, utensils and equipment needed in preparing egg
dishes?
C. Practice
c.1 Application Let’s practice!!!
The teacher will bring different kitchen tools. Let them perform/practice by group how to
properly clean and sanitize kitchen utensils, tools and equipment use in egg preparation.
After the activity, ask the students to share their experiences to the class.
IV. Assessment Performance Task: The students will perform individually. Each will choose one kitchen
tool,utensil or equipment and create a video showing the proper way of cleaning and sanitizing
it.
V. Assignment Write an essay of at least 5 sentences on the importance of cleaning and sanitizing kitchen
tools,utensils and equipment.
Prepared By:
Faye Lourane C. Ababon
SST1, TLE Teacher
Republic of the Philippines
Department of Education
REGION VII - CENTRAL VISAYAS
DIVISION OF CEBU PROVINCE
Lesson Plan In TLE Cookery 10
Subject Area: TLE Cookery 10 Quarter: I Week: 4 Date:
Grade & Section: 10 Time:
Learning Area: Cookery 10 Code: TLE_HECK9-12ED-Ia1
Learning Competency: Perform mise en place; identify an egg’s components and its nutritive value;
I. Objectives Knowledge: Identify the physical components of egg and its nutritive value
Skills: Grade egg according to standards
Attitude: Display enthusiasm in grading egg according to standards
Values Integration: Follow safety and health protocol in egg grading
II. Subject Matter Topic: Physical components of an egg
Material: Powerpoint presentation of the topic, pictures, videos on physical
structures of an egg; standard recipes of eggs
III. Strategies
A. Preparation
a.1 Awareness 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 2-3 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 about cleaning, sanitizing and tools, utensils
and equipment.
Ask the students to differentiate cleaning from sanitizing?
Review Quiz: Show the students different pictures and let them identify if the picture
shows cleaning or sanitizing.
B. Presentation Let the student identify the parts of egg;
b.1 Activity Each student will draw the
given picture and let them
identify the components of
the egg. Choose one student
to share his/her answer to
the front.
b.2 Analysis Present the topic with powerpoint presentation:
Physical components of an egg
Nutritive value of egg
Egg quality
The teacher will also present video clips/presentations downloaded from Youtube on how to the
different recipes of egg dishes. TLE-10 Philippine Standard of Quality for Chicken Eggs - YouTube
Encourage students to participate during the discussion. Praise students for participating actively
in the class discussion.
b.3 Abstraction To sum up the day’s lesson, ask the following questions to students:
1. Explain the importance of grading egg in determining its freshness.
2. Give the different nutrients and benefits of eating egg.
C. Practice
c.1 Application Let’s practice!!!
Bring five (5) eggs in the classroom. Let the students grade the egg according to Philippine
Standards for Quality Chicken eggs.
IV. Assessment Performance Task: The students will be tasked individually to identify the components of an egg
and grade it according to standards.
V. Assignment Prepare egg dishes according to standard recipes
Prepared By:
Faye Lourane C. Ababon
SST1, TLE Teacher
Republic of the Philippines
Department of Education
REGION VII - CENTRAL VISAYAS
DIVISION OF CEBU PROVINCE
Lesson Plan In TLE Cookery 10
Subject Area: TLE Cookery 10 Quarter: I Week: 5 Date:
Grade & Section: Joy Time:
Learning Area: Cookery 10 Code: TLE_HECK9-12ED-Ib-d-2
Learning Competency: Prepare and Cook Egg Dishes
I. Objectives Knowledge: Identify the market forms of eggs
Skills: Explain the uses of eggs in culinary
Attitude:
Values Integration:
II. Subject Matter Topic:
Material:
III. Strategies
A. Preparation
a.1 Awareness 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 2-3 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 about cleaning and sanitizing kitchen premises.
Ask 2-3 students to talk about the importance cleaning and sanitizing kitchen premises.
B. Presentation
b.1 Activity 1. Let the students go to their respective groups. They are to prepare a short presentation either
by singing, dancing, poetry, rapping and they are to use the different tools and equipment used
in preparing appetizers. (Music/Performance Arts)
2. Give the group at least 5 minutes to practice and let them present their work to the class.
3. Ask 2-3 members of each group to name the different tools and equipment used in appetizer
making and give their uses.
b.2 Analysis Present the topic with powerpoint presentation:
What is “Mise en Place”?
Kitchen Tools and Equipment
1. Ball cutter
2. Rubber spatula
3. Channel knife
4. Spatula
5. Wire Whip
6. Zester
7. French Knife
8. Paring knife
9. Butter curler
10. Cutting board
11. Kitchen shear
12. Potato masher
13. Chiller
14. Oven
Other Tools and Equipment used in Preparing Appetizers
-measuring spoons, measuring cups, glass measuring cups, mixing bowls, mixing spoon, paring
knife, fork, container, cooking range/stove, refrigerator, strainer, colander
The teacher lets her students pronounce the tools and equipment correctly. (ENGLISH)
The teacher will also present video clips/presentations downloaded from Youtube on how to
properly use kitchen tools and equipment used in preparing appetizers.
Encourage students to participate during the discussion. Praise students for participating actively
in the class discussion.
b.3 Abstraction To sum up the day’s lesson, ask the following questions to students:
1. What are the different tools and equipment used in preparing appetizers?
2. Explain the importance of using tools and equipment in preparing appetizers.
3. Which tool or equipment in cooking that you would consider as the most important?
Why?
C. Practice
c.1 Application Let’s have a moving test!
The students will identify the different tools and equipment used in preparing appetizers. They
are only allowed to stay in one station every 10 seconds, once the time is up, they are going to
move to another station and again identify the tool/equipment, etc.
IV. Assessment Performance Task: The students will perform this by group. They are going to practice how to
properly use the tools and equipment used in preparing appetizers, after using they are also
going to perform how to properly clean and sanitize the tools and equipment and how to store
them back to their storage.
V. Assignment Research about the different classifications of appetizers.
*Note: Across Curriculum:
1. Music/Performance Arts
2. English
