School Puting Buhangin NHS Grade Level Grade
DAILY LESSON PLAN Teacher Judy Ann M. Musnit Learning Area TLE 10
Teaching Date July 24, 2019 Quarter First
I. OBJECTIVES At the end of the lesson, learners should be able to:
A. Content Standards The learners demonstrate an understanding of core concepts and principles in
cookery.
B. Performance Standards
The learners apply core competencies in cookery as prescribed in the TESDA
Training Regulation.
C. Learning
Competencies/Enabling
Objectives LO2. Prepare starch and cereal dishes
2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and cereal products
2.3 follow safety and hygienic practices while working in the kitchen
TLE_HECK9-12CD-Ig-i-6
D. Specific Objectives At the end of the lesson , students are expected to:
a.identify kitchen tools and utensils needed in the practicum.
b. follow the step by-step procedures in preparing pasta dish
c. demonstrate good working habits and safety measures at work.
II. CONTENT/SUBJECT
MATTER
A. Topic Performance Practicum on Preparing Starch and Cereal Dish
Sub-Topic Suggested Project: Pasta dishes
B. References K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL
TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH
SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY GRADE 10 (NC II ) Pages.127-129
COURSE GUIDE: KTO 12 BASIC EDUCATION CURRICULUM
TECHNOLOGY AND LIVELIHOOD EDUCTAION HOME
ECONOMICS-COOKERY
GRADE10-(SPECIALIZATION) page.16
Internet:
C. Materials Scoring Rubrics, cooking tools, equipments, paraphernalia and others
D. Other Learning
III. LEARNING
ACTIVITIES/PROCEDURES
Prayer
A. Daily Routine In the Name of the Father, the Son and of the Holy Spirit Amen
Greeting
Good Afternoon Class!
Attendance
Who’s absent today?
Classroom Management
Everybody settle down, sit properly and listen very well.
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B. Review Last meeting your group prepare an omelette.
From that activity, you’ve learned about the important considerations in cooking
fried eggs. Can you site those?
Students Answer may vary.
Very Good!
C. Motivation For todays activity you are all expected to work in a group because you need to
prepare your own version of any of pasta dish.
Can you do it?
Students Answer: Yes Ma’am
Very Good!
D. Lesson Proper
Pre-activity Preparation for individual practicum/performance task
In this part, the teacher prepare a draw lots for students individual
performance task on preparing starch and cereal dish with the
suggested project : Pasta Dishes
The teacher will assign a tool keeper for todays practicum.
Checking of individual cooking requirements; apron, hairnet, and
dampcloth.
After this, the teacher give some important reminders including the practice of
safety precautions at work, and explain points on how the practicum will be
evaluated.
Activity Proper Individual Performance Task/ Practicum# 4:
( Lecture) ( In this performance/ practicum, each group will have to prepare a variety of
pasta dishes.
The teacher use scoring rubrics to evaluate group performance task.
E. Generalization Complete the sentence.
After this session I’ve learned about__________________, then I realized
that_____________________ therefore I will_________________.
F. Evaluation
Presentation of Outputs/Product
Students will present their dishes and tells about the descriptions of the product.
Results of groupl performance tasks were considered as performance assessment.
V. REMARKS
Prepared by:
Judy Ann M. Musnit
TLE Teacher
Inspected by:
