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    Lesson Plan IN Tle (Cookery) 9: Objectives

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    noribeth ancheta
    This lesson plan is for a Cookery 9 class on preparing and presenting Leche Flan. The objectives are for students to identify ingredients of Leche Flan, demonstrate how to make it while following safety procedures, and relate the topic to real life. Resources include textbooks, kitchen tools, and ingredients. Procedures include reviewing snacks, arranging vocabulary words, demonstrating the recipe, discussing concepts, student practice, finding applications, evaluating learning, and additional activities. The teacher will demonstrate making Leche Flan safely. Students will independently make Leche Flan following the procedure and be evaluated based on performance and product. The principal noted the lesson plan.

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    Lesson Plan IN Tle (Cookery) 9: Objectives

    Uploaded by

    noribeth ancheta
    713 views2 pages
    This lesson plan is for a Cookery 9 class on preparing and presenting Leche Flan. The objectives are for students to identify ingredients of Leche Flan, demonstrate how to make it while following safety procedures, and relate the topic to real life. Resources include textbooks, kitchen tools, and ingredients. Procedures include reviewing snacks, arranging vocabulary words, demonstrating the recipe, discussing concepts, student practice, finding applications, evaluating learning, and additional activities. The teacher will demonstrate making Leche Flan safely. Students will independently make Leche Flan following the procedure and be evaluated based on performance and product. The principal noted the lesson plan.

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    cot

    Original Title

    Cot Dll Final

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    This lesson plan is for a Cookery 9 class on preparing and presenting Leche Flan. The objectives are for students to identify ingredients of Leche Flan, demonstrate how to make it while following safety procedures, and relate the topic to real life. Resources include textbooks, kitchen tools, and ingredients. Procedures include reviewing snacks, arranging vocabulary words, demonstrating the recipe, discussing concepts, student practice, finding applications, evaluating learning, and additional activities. The teacher will demonstrate making Leche Flan safely. Students will independently make Leche Flan following the procedure and be evaluated based on performance and product. The principal noted the lesson plan.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    713 views2 pages

    Lesson Plan IN Tle (Cookery) 9: Objectives

    Uploaded by

    noribeth ancheta
    This lesson plan is for a Cookery 9 class on preparing and presenting Leche Flan. The objectives are for students to identify ingredients of Leche Flan, demonstrate how to make it while following safety procedures, and relate the topic to real life. Resources include textbooks, kitchen tools, and ingredients. Procedures include reviewing snacks, arranging vocabulary words, demonstrating the recipe, discussing concepts, student practice, finding applications, evaluating learning, and additional activities. The teacher will demonstrate making Leche Flan safely. Students will independently make Leche Flan following the procedure and be evaluated based on performance and product. The principal noted the lesson plan.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Republic of the Philippines

    Department of Education
    Region 02(Cagayan Valley)
    SCHOOL DIVISION OF ISABELA
    500067 DOLORES INTEGRATED SCHOOL
    Dolores, Quirino, Isabela 3321

    LESSON PLAN
    IN
    TLE(COOKERY) 9

    I. OBJECTIVES
    A. Content Standard The learners demonstrate understanding in preparing
    and presenting desserts

    B. Performance Standard The learners independently prepare and presenting


    desserts

    C. Learning Competency/Objectives -Identify ingredients used in preparing Leche flan;


    Write the LC code for each. -Demonstrate on how to make Leche Flan;
    -Follow correct procedure in preparing Leche Flan
    and observed safety and sanitation;
    -Relate the topic in real life situation.
    TLE_HECK9-12PD-IVb-f-16

    II. CONTENT Prepare and present Leche Flan

    III. LEARNING RESOURCES


    A. References
    1. Teacher’s Guide pages pp. 7
    2. Learner’s Material pages pp. 210
    3. Textbook pages
    B. Additional Materials from Learning
    Resources(LP) portal
    C. Other Learning Resource Kitchen tools, utensils and ingredients

    IV. PROCEDURES
    A. Review previous lesson or presenting “What is your favorite snacks during summer?”
    the new lesson

    B. Establish a purpose for the lesson Arrange the jumbled letters:


    P-R-E-P-A-R-E
    P-R-E-S-E-N-T
    L-E-C-H-E- F-L-A-N

    C. Presenting examples/instances of the A. Familiarizing the objectives of the lesson


    new lesson 1. Identify ingredients used in preparing Leche
    flan;
    2. Demonstrate on how to make Leche Flan;
    3. Follow correct procedure in preparing Leche
    Flan and observed safety and sanitation;
    4. Relate the topic in real life situation
    B. Unlocking the word of difficulty:
    1. Mise ‘en place
    2. Prepare
    3. Present
    4. Leche flan
    D. Discussing new concepts and Discuss the important reminders during the
    practicing new skills # 1 demonstration and performance

    E. Discussing new concepts and The teacher demonstrates on how to make a leche
    practicing new skills # 2 flan using sanitary practices

    F. Developing mastery (leads to The students will have their own performance on
    Formative Assessment 3) how to make leche flan by following the procedure.

    G. Finding practical application of “When we can serve leche flan? How does the topic
    concepts and skills in daily living help you being a student?”

    H. Making generalizations and What are the ingredients and procedure of making
    abstractions about the lesson leche flan?

    I. Evaluating learning The performance and product of the learners will


    evaluate with the criteria. (Refer to LM pp. 215)

    J. Additional activities for application or Download a video about making leche flan with a
    remediation twist/other flavor.

    V. REMARKS

    VI. REFLECTION
    A. No. of learners who earned 80% in the
    evaluation
    B. No. of learners who require additional
    activities for remediation who scored
    below 80%
    C. Did the remedial lessons work? No. of
    learners who have caught up with the
    lesson
    D. No. of learners who continue to require
    remediation
    E. Which of my teaching strategies worked
    well? Why did these work?
    F. What difficulties did I encounter which
    my principal or supervisor can help me
    solve?
    G. What innovation or localized materials
    did I use/discover which I wish to share
    with other teachers?

    REPARED BY:

    NORIBETH D. ANCHETA
    (TEACHER I)

    NOTED:

    EDUARDO A. VINOYA
    (PRINCIPAL I)

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