Document Code: SDO-BUL-

QF-SGOD-SMN-002
Republic of the Philippines
Region III
Revision: 01
SCHOOLS DIVISION OF BULACAN
Effectivity date: 08-13-2018
Name of Office: Bocaue Hills
Lesson Plan
Elementary School

Name of the Teacher: JUDY ANN G. OBIŃA

Date & Time: July 12, 2019 – 2:50 pm to 3:40 pm

Subject Area: Technology and Livelihood Education/ ( Home Economics )

Grade & Section: 6-Matapat

Quarter: 1st Quarter

I. Objectives RPMS: KRA’s & OBJECTIVES

A. Content Standards Demonstrates an understanding of and skills
in the basics of food preservation
B. Performance Standards Preserve food/s using appropriate tools and
materials and applying the basics of food

C. Learning Competencies  discusses the processes in each of the KRA 3

food preservation Objective 7: Planned ,managed and
 explains the benefits derived from food implemented developmentally
preservation sequenced teaching and learning
 Observe carefulness at all times. process to meet curriculum
requirements and varied teaching
context.

II. CONTENT Food preservation

LEARNING RESOURCES Teacher’s Manual pp.33-34

A. References Learners’ Material pp 60-68
K to 12 E dukasyong Pantahanan at
Pangkabuhayan and Technology and Livelihood
Education Curriculum Guide May 201 6
TLE6HE0f-10
B. Other Learning pictures, ppt, video clip, projector
Resources
III. PROCEDURE
1. Reviewing previous Let them answer the puzzle of previous lesson. KRA 1
Lesson or presenting Have you eaten a preserved food today/lately? Objective 3: Applied a range of
new lesson What food was this? teaching strategies to develop
critical and creative thinking as well
as other higher order thinking skills
2. Establishing a purpose Hold a contest in solving picture puzzles on KRA 2
for the lesson food preservation-pupils to identify pictures Objective 4: Manage classroom
either nutritious food or junk food structure to engage learners,
individually or in groups, in
meaningful exploration, discovery
and hands-on activities within a
range of physical learning
environments,
A. PRESENTATION
1. Presenting examples/ Present some samples of food preserved KRA 3
instances of the new Objective 9: Selected, developed,
lesson. organized and used appropriate
teaching and learning resources,
 including ICT, to address learning
goals.
2. Discussing new concepts What is food preservation? KRA 1
and practicing new What are the foods that can be preserved / Objective 3: Applied a range of
skills.#1 processed? teaching strategies to develop
What are the common ways of preserving food critical and creative thinking as well
as you observed at home? as other higher order thinking skills.
Why do we need to preserved food?
B. Discussing new concepts Match column A with column B. Choose the KRA 2
and practicing new skills letter from column B that matches an item in Objective 4: Manage classroom
#2 column A. structure to engage learners,
individually or in groups, in
A B meaningful exploration, discovery
and hands-on activities within a
___1. Bagoong a. Salting range of physical learning
___2. Ice cream b. Drying environments,
___3. Strawberry jam c. Freezing
___4. Dried pusit d. processing
___5. dilis

C. Developing mastery Why do we need to have food preservation? KRA 1

Make a comparison of each type of food Objective 3: Applied a range of
preservation. teaching strategies to develop
D. Making generalizations  What is the processes in each of the food critical and creative thinking as well
and abstractions about preservation? as other higher order thinking skills.
the lesson  What are the benefits derived from food
preservation?
 Why do we need to preserved foods?

E. Finding Practical Direction: Each group have their own task. KRA 2
applications of concepts You have 2 minutes to share your answer. Objective 6: Used differentiated,
and skills developmentally, appropriate
Group 1: Form a collage of the photos based learning experiences to address
on the type of food preservation. learners’ gender, needs, strength,
Group 2: Write a comprehensive explanation of interests and experiences.
the different food preservation. KRA 1
Group 3: List down foods that can be preserved Objective 1: Applied knowledge
using the process of drying, salting, freezing content within and classroom
and processing. curriculum.
Group 4: List down the benefits of Food KRA 2
Preservation Objective 4: Manage classroom
Group 5: Study the picture(s). Give the structure to engage learners,
characteristics of the preserved food. individually or in groups, in
meaningful exploration, discovery
and hands-on activities within a
range of physical learning
environments,
KRA 2
Objective 5: Manage learner
behavior constructively by applying
positive and non-violent discipline
to ensure learning focused
environment.
KRA 4
Objective 10: Designed, selected,
organized formative assessment
strategies consistent with
curriculum requirements.
IV. Evaluating Learning A. Write the letter on the blank before the KRA 4
number the method of preservation Objective 10: Designed, selected,
appropriate for each food. organized formative assessment
a. drying b. salting c. freezing d. processing strategies consistent with
______1. Dilis curriculum requirements.
______2. Bagoong
______3. Milk
______4. Sausage
______5. Vegetable salad
B. Check on the number if the sentence shows
benefits of food preservation.
1. It adds the family income
2. Add more time and expenses for the
family.
3. Adds variety of food
4. Hand washing is important in food
preparation.
5. It adds food wastage and spoilage.
V. Additional activities for a. Bring one preserved food. Look at the
application or date when it was prepared, expiration
remediation date and the kind of preservatives used.
Make a report on this.
Observed by:

OLIVER M. MANGAO, MAEd, Lpt

Master Teacher II