Republic of the Philippines

Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content Standard: The learners demonstrate an understanding how to prepare

sandwiches.
Performance Standard: The learners independently prepare sandwiches.

I. OBJECTIVES:

1. Identify the different kinds of tools, utensils and equipment needed in preparing
sandwiches.
2. Perform the proper way of cleaning, sanitizing and preparing the tools and utensils,
and equipment needed for the preparation of sandwiches.
3. Appreciate the proper use of appropriate tools, utensils and equipment for the
preparation of the different types of sandwiches.

II. SUBJECT MATTER:

Topic: Mise en place

Code: TLE_HECK9-12SW-IIIa-11
Reference: K-12 Basic Education Curriculum JHS-TLE and SHS-TVL
Track Home Economics-Cookery (NCII) pp 18-19
Cookery Learning Module pp.121-127
Materials: Kitchen tools, utensils and equipment needed for making sandwiches.

III. LESSON DEVELOPMENT/PRESENTATION:

A. Preliminary Activities
a. Prayer:

b. Greetings

c. Checking of Attendance

d. Review:
What are the Principles and Practices of Hygiene in Preparing Salads and
Salad Dressings?
e. Motivation:
(Group Activity) PICTURE PUZZLE
The class will be divided into 5 groups. Allow the groups of students to
solve the different pictures of the different kinds of sandwiches.

B. Lesson Proper
1. Activity: Power Point Presentation
> The teacher will show pictures showing the tools, utensils and
equipment needed in making sandwiches.

2. Analysis:
1. What can you tell about the pictures?
2. What can you say about the significance or usage of each picture?

3. Abstraction:
 The teacher will discuss about the: a.) different kinds of tools, utensils and
equipment needed in preparing sandwiches, and b.) the proper way of
cleaning, sanitizing and preparing the tools and utensils, and
equipment needed for the preparation of sandwiches.

The teacher will ask the students:

1. Why do we need to identify the different kinds of tools, utensils and equipment
needed in preparing sandwiches?
2. Why do we need to learn the proper way of cleaning, sanitizing and preparing the
tools and utensils, and equipment needed in making sandwiches?
3. How can you apply the proper use of appropriate tools, utensils and equipment for
different types of sandwich at home?

4. Application:
The same groups of students must gather or prepare the tools, utensils and
equipment needed in the preparation of making sandwiches. Each group must
clean and sanitize the utensils, tools and equipment that they gathered.

IV. EVALUATION:
QUIZ (Multiple Choices)
Direction: Encircle the correct letter that best suit your answer.

1.) What do you call a kind of utensil that is serrated on one side and smooth on the other
side appearing like a round spatula? It is used to apply food spreads over
bread slices.
a.) Flat Spatula
b.) Bread Knife
c.) Sandwich Spatula
d.) Sandwich Spread Knife

2.) What do you call a small knife with a blunt edged blade that is used to apply spreads,
such as butter, peanut butter, and cream cheese on bread or dinner rolls?
a.) Butter Knife
b.) Deli Knife
c.) Chef’s Knife
d.) Sandwich Knife

3.) What do you call a set of individual measuring spoons used to measure small
quantities of ingredients?
a.) Mixing Spoon
b.) Rubber Scraper
c.) Measuring Spoons
d.) Serving Spoon

4.) What kind of equipment that are used to heat food using hot air or infrared radiation?
a.) Grills/Griddles
b.) Microwave Ovens
c.) Salamanders
d.) Bread Toasters

5.) What cleaning agents are used to clean the tools, utensils, and equipment in the
preparation of sandwich making?
a.) Water & Alcohol
b.) Soap & Alcohol
c.) Soap & Water
d.) Tap Water & Distilled Water

V. ASSIGNMENT:
Research on:
1. The different types of sandwiches.
 2. The different ingredients used in making sandwiches.

Republic of the Philippines

Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 1 / LC 1.2, 1.4

Content Standard: The learners demonstrate an understanding how to prepare

sandwiches.
Performance Standard: The learners independently prepare sandwiches.

I. OBJECTIVES:
1. Identify ingredients according to the given recipe,
2. discuss different types/classifications of sandwiches.

II. SUBJECT MATTER

Topic: Prepare Sandwiches
Reference: Cookery Learning Manuel in DepEd
Materials: LCD, tools and materials, visual aids, pictures , manila paper

III. PROCEDURE
1. Preliminary Activity
a. Prayer
b. Greetings
c. Checking of Attendance
d. Passing of Assignments
e. Setting of Classroom Standard
f. Review

3. Lesson Proper

Motivation
 The teacher will request a student to answer the 4 pics 1 word game.

S N W H
  After the students answered the game, show this picture.

Ask the following questions:

 What are the different ingredients in making sandwiches?
 What is the purpose of filling and stuffs in sandwiches?
 What are the different types or classifications of sandwiches?

a) Activities
 The class will be group into 8. Each group will discuss and draw one type of
sandwiches. One representative of each group will then present their output
with the class.

Group 1 - Open-faced Sandwiches

Group 2 - Regular Cold Sandwiches
Group 3 - Pinwheel Sandwiches
Group 4 - Tea Sandwiches
Group 5 - Multi-decker Sandwiches
Group 6 - Wrap/Rolled Sandwiches
Group 7 – Grilled Sandwiches
Group 8 – Deep fried Sandwiches

b. Analysis
 What have you learned in your activity?
 What are the different cold sandwiches?
 What are the different hot sandwiches?
 Why bread is important in making sandwich?
 What is the role of fillings and stuffs in making sandwiches?
 What is the significance of sandwich in our daily living or needs?

c. Abstraction
 The teacher will give inputs to the students about the topic of the day “Prepare
Sandwiches”.
IV. EVALUATION

Multiple Choice: Choose and encircle the correct letter of your answer.
1. What is a type of sandwich that make use of one kind of bread with the filling on top. The
slices of white bread can be cut into squares, triangles or rounds.
a. open sandwiches c. multi-decker sandwich
b. deep fried sandwiches d. wrap/rolled sandwich
2. These are small fancy sandwiches made from light, delicate ingredients and bread that has
been trimmed of crusts and may be made ahead of time and frozen.
a. multi-decker sandwich b. tea sandwiches
b. deep fried sandwiches d. hot sandwiches
3. This is plain sandwich is made up of two slices of bread, preferably a day-old bread, toasted if
desired, and on which butter can be readily spread.
a. regular cold sandwiches c. open-faced sandwiches
 b. regular hot sandwiches d. pinwheel sandwiches
4. What type of sandwich that are simple and buttered on the outside and browned on the
griddle, in a hot oven, or in a Panini grill.
a. wrap sandwiches c. Tea sandwiches
b. grilled sandwiches d. hot sandwiches

V. ASSIGNMENT
Answer the following:
1. What are the different sandwich components?
2. How to identify bread suited for sandwich making?

Prepared by:

HEVELYN V. HENSON
Cookery NC II
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 1 / LC 1.4

Content Standard: The learners demonstrate on understanding how to prepare sandwiches.

Performance Standard: The learners independently prepare sandwiches.

I. OBJECTIVE

1. Identify type/ classification of sandwiches.

2. Differentiate the classification of sandwiches.
3. Appreciate different type of sandwiches.

II. SUBJECT MATTER

Topic: Types/ Classification of Sandwiches

Code: TLE_HECK9-12-SW-IIIa-II
Materials: Laptop, Pictures
Reference: Cookery Module

III. PROCEDURE

A. Preliminary Activities
1. Prayer
2. Checking of Attendance
3. Checking of Assignment

1. Activity- “Word Battle”

The teacher shall present scramble letters and let the student arrange
the letter in a form of completion, word’s to be

NIPELEWH- PINWHEEL LUMTI CEDKRE- MULTI DECKER

HWANSICES- SANDWICHES NEPO DAFEC- OPEN FACED

REBAD- BREAD PRAW- WRAP

EDEP RIFED- DEEP FRIED DESATOT- TOASTED

RIGLELD- GRILLED COFACICA- FOCACCIA

2. Analysis
 - The teacher will ask questions.
Question: 1. How did you find the activity?
2. What have you learned from the activity?

3. Abstraction- “Know Me More”

- The teacher will ask question to the students.
> What sandwiches have you prepared when you were in home?
- The teacher will discuss the types/ classification of sandwiches.
COLD SANDWICHES

1. OPEN-FACED SANDWICHES
-make use of one kind of bread with the filling
on top. The slices of white bread can be cut into
squares, triangles or rounds.

2. REGULAR COLD SANDWICHES

- a plain sandwich is made up of two slices of
bread, preferably a day-old bread, toasted if desired,
and on which butter can be readily spread. Butter,
mayonnaise or a prepared sandwich spread may be
used as lining to prevent the bread from absorbing
moisture from filling. Moreover, it ensures that the
bread and the filling will stick together.

3. PINWHEEL SANDWICHES
-are made of bread cut lengthwise, about 3/8
inch thick. Fresh cream bread is preferable because
they are easy to roll and will not crack. Smooth filling
are ideal for pinwheel sandwiches, because they do
not have bulk and can be spread thinly. Roll up bread
like a jelly roll.

4. TEA SANDWICHES
-are small fancy sandwiches made from light,
delicate ingredients and bread that has been trimmed
of crusts. Fillings and spreads can be the same as
those for canapes.

5. MULTI-DECKER SANDWICHES
-are made with more than two slices of bread (or rolls split into more than two
pieces) and with several ingredients in the filling. The club sandwich is a popular multi-
decker sandwich.

6. WRAP/ ROLLED SANDWICHES

-wraps are sandwiches in which the fillings are
wrapped, like a Mexican burrito, in a large flour tortilla of
similar flatbread. They may be served whole or cut in
half if large.
HOT SANDWICHES

1. REGULAR HOT SANDWICHES

 - simple hot sandwiches consist of hot fillings, usually meats but sometimes fish,
grilled vegetables, or other hot items, between two slices of bread. They may also contain
items that are not hot, such as a slice of tomato or raw onion on a hamburger.

2. HOT OPEN-FACED SANDWICH

- are made by placing buttered or unbuttered
bread on bread on a serving plate, covering it with hot
meat or other filling and topping with a sauce, gravy,
cheese, or other topping. This type of sandwich is
eaten with a knife and fork.

3. GRILLED
SANDWICHES
- it also called toasted sandwiches, are
simple sandwiches that are buttered on the outside
and browned on the griddle, in a hot oven, or in a
Panini grill. Sandwiches containing cheese
are popular for grilling.

4. DEEP FRIED SANDWICHES

- are made by dipping sandwiches in beaten
egg and sometimes in bread crumbs, and then deep-fry.

5. FILLED ROLLS, FOCACCIA OR PITA

- flavored breads served with dips like
quesadillas and burritos.

4. Application- “What’s the type?”

- The teacher will group the class into 3.
- The teacher will present pictures and let the students differentiate the COLD
and HOT sandwiches, and identify the type of sandwiches.
IV. EVALUATION
Formative Test
Choose the best answer.
1. What type of sandwich are made with more than two slices of bread?
a. Multi-decker sandwiches c. Deep fried sandwiches
b. Tea sandwiches d. Regular hot sandwiches
2. What type of sandwich, uses knife and fork when you eat?
a. Open-faced sandwiches c. Hot open- faced sandwich
b. Pinwheel sandwiches d. Wrap- Rolled Sandwiches
3. The following were hot sandwiches, except.
a. Deep fried sandwiches c. Filled Rolls
b. Grilled sandwiches d. Tea sandwiches
4. What type of sandwich uses one bread with filling on top.
a. Open-faced sandwiches c. Hot open- faced sandwich
b. Pinwheel sandwiches d. Wrap- Rolled Sandwiches

V. Assignment
Answer the following:
1. What are the different sandwich components?
2. How to identify bread suited for sandwich making?
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 1 / LC 1.4

Content Standard: The learners demonstrate an understanding how to prepare sandwiches

Performance Standard: The learners independently prepare sandwiches

I. OBJECTIVES:

 Identify types/classification of sandwiches

II. SUBJECT MATTER:

Topic: Prepare Sandwiches (SW)

Reference: Learning Module
Materials:

III. PROCEDURE

A. Preliminary Activities:
a. Prayer
b. Greetings
c. Checking Of Attendance
d. Classroom Standards
e. Checking of Agreement/Assignment

B. Review:
Who can still remember for our previous topic yesterday?
C. Motivation:

Showing a pictures of different types of sandwiches

D. Lesson Proper:

a. Activity

Divide the class into two groups. Each group will report and discuss the different
types of sandwiches.

b. Analysis

 What is sandwich?
 What are the different types of sandwiches?
 Why is it important to know the different types of sandwiches?

c. Abstraction: The teacher will discuss the different types and classifications of
sandwiches
 d. Application
Inside the box the students will pick a piece of paper that contains the
classifications of sandwiches and he/she will identify whether it is hot or cold
sandwich.

IV. EVALUATION

Identify the following sandwiches either hot or cold sandwiches. Write your
answer in ¼ sheet of paper.

1. Club sandwich
2. Quesadillas
3. Hotdog sandwich
4. Hamburgers
5. Chicken wraps sandwich

V. ASSIGNMENT
Bring at least 2 pictures of what are the components of sandwich

Prepare by:

JONALYN MAMOSO &

RANDY CRIS PARAS
Cookery NC II
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 2 / LC 2.1, 2.2

Content Standard: The learners demonstrate an understanding how to

prepare sandwiches.
Performance Standard: The learners independently prepare sandwiches.

I. OBJECTIVE:
a. Identify the different types of Bread;
b. Discuss sandwich component;
c. Classify the bread suited for sandwich making;

II. SUBJECT MATTER:

Topic: Prepare a variety of Sandwiches

Code: TLE_HECK9-12SW-IIIb-g-12
Reference: Cookery Book pp. 134- 137
Materials: Manila paper, construction paper, scotch tape, sandwich images

III. PROCEDURES:

A. Preliminary Activities:
a. Prayer:
b. Greetings:
c. Checking of Attendance:
d. Classroom Standards:
e. Checking of Assignment:

B. Review:
What are the Components of Sandwich?

C. Motivation:
Students will be group into five. Each group will be given pictures of different
kinds of bread and they will identify the names of that bread in two minutes
only.

D. Lesson Proper:

A. Activity:
Students will watch a video clip about different kinds of bread. After three
minutes with the same group they will write their observation in a sheet of
paper and present it in front for one minute.

B. Analysis:
What had you observe while watching the video?
What are the ingredients used in making breads?
What are the kinds of bread shows in the video?
Why it is important to identify the kind of bread that you ate?
 C. Abstraction:
Types of Bread
1. YEAST BREAD
 White bread
 Whole wheat bread
 Rye bread

2. BUNS and ROLLS

 Sandwich Rolls
 French and Italian bread
3. FLAT BREADS
 Pita
 Focaccia
 Lavash
 Tortillas
 Wraps
4. QUICK BREADS

D. Application:
Students will be group into three. Each group will be given
metacards that has different types of bread. In five minutes they
will classify it according to its type and paste it in a manila paper
and explain their output.

IV. EVALUATION:

In a manila paper answer the following.

1. What are the types of bread and each kind?
2. Give three examples of food in each types of bread and write your answer in the box.

Yeast Bread Buns and Rolls Flat Breads Quick Breads

1.
2.
3.

V. ASSIGNMENT:

Bring the following: (30 points)

- Long bond paper
- Scissor
- Paste/ glue
- Images of different kinds of bread
- Pencil
- Crayons
- designs

Prepared by:

SHERYL A. CABRERA

TLE Teacher
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 2 / 2.3, 2.4

Content Standard: The learners demonstrate an understanding how to prepare sandwiches.

Performance Standard: The learners independently prepare sandwiches.

I. OBJECTIVES :
1. Identify sandwich fillings and spreads
2. Discuss how to select and prepare glazes/sweet sauces
3. Make sandwich fillings combinations

II. SUBJECT MATTER:

Topics : Suitable Sandwich Fillings and Spreads

Code : TLE_HECK9-12SW-IIIb-g-12
Materials : Multimedia, Activity Materials and Tools
References : CBLM-Cookery NCII, Training Regulations, CG, Internet

III. PROCEDURES:
A. Preliminary Activities
1. Prayer
2. Greetings
3. Review
4. Motivation
a. Which is tastier? A sandwich with plain fillings or a sandwich with a combination
of fillings?
b. Can you give some spreads or fillings that strikingly appealing to your taste?

B. Lesson Plan
1. Activities : Group Work
Pictures of Fillings
Instruction: The students will group the pictures into two types of
sandwich fillings. They have to explain their basis in segregating the fillings.

2. Analysis :
1. What are the most popular sandwich fillings combinations?
2. Can you give some purposes of fillings and spreads?
3. Does each type of sandwich has a suitable filling and spread?

3. Abstraction:
( Video on making fillings combinations and Powerpoint Presentation on sandwich
fillings and spreads)

1. Why do we need to know the types of fillings and suitable fillings for each type of
sandwich?
2. Why do we need to know the proper choices in making fillings combinations?
 4. Applications :
Group Performance
Each group will differentiate the following fillings from each other. They will
choose a leader to represent their output to the class.

 Meat and Poultry

 Cheese
 Fish and Shellfish
 Mayonnaise based salad
 Vegetable items

IV. EVALUATION :

Multiple Choice : Encircle the letter of the correct answer.

1. The following are seafood fillings EXCEPT:

a. Shrimp
b. lettuce
c. sardines
d. Smoked salmon

2. Which of the fillings belong to beef products?

a. bologna
b. ham
c. salami
d. steaks

3. What are the sandwich fillings that are highly perishable and should be left chilled at all
times?
a. Beef products
b. Fish and Shellfish
c. Cheese and Onion
d. Chicken and Bacon

4. The following are purposes of spreads EXCEPT:

a. They add flavor.
b. They add moisture.
c. They add stronger taste.
d. They protect the bread from soaking up moisture from the filling.

5. Which type of fillings that composed of ingredients mixed with salad dressings or
mayonnaise?
a. Dry fillings
b. Soft fillings
c. Thin fillings
d. Moist fillings

V. ASSIGNMENT :
Each group will bring a different types of fillings.

Prepared by :

FEBE I. ARANCO
Cookery NC II
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 3 / LC 3.1, 3.2

Content Standard: The learners demonstrate an understanding how to prepare sandwiches

Performance Standard: The learners independently prepare sandwiches

I. OBJECTIVE:
1. Discuss the correct procedures in making sandwiches attractively
2. Portion and control of sandwiches and their ingredients

II. SUBJECT MATTER:

Topic: Prepare Sandwiches
References: Learning Module
Materials: PowerPoint presentation and real objects

III. PROCEDURES:
A. Preliminary Activities
a. Prayer
b. Energizer Song
c. Greetings
d. Checking of Attendance
e. Classroom Standards
f. Checking of Agreement/ assignment

B. Review
For our birthday celebrant today, please tell us of what was our topic yesterday.
C. Motivation:

Showing pictures of different platings /presentations of sandwiches.

D. Lesson Proper:

a. Activity:
Divide the class into four groups. Each group will report and discuss the correct
procedures in making sandwiches and in making sandwiches attractively.

b. Analysis:
 What have you learned from your activity?
 What are the steps or tips in making sandwiches look attractive?
 Why is it important to know the correct procedures in preparing sandwiches?

c. Abstraction:
The teacher will discuss the correct procedures in making sandwiches attractive.

d. Application:
Let the student pick strips of paper inside the box. Let the students identify if it is
to the do’s or don’ts based on the guidelines I making sandwiches attractively.
IV. EVALUATION:
The students will discuss the correct procedures in making sandwiches attractive.

Rubrics
10 points - The ideas have clearly expressed and are closely related to the topic.
7 points - The ideas were expressed but some statements are incoherent.
5 points - The ideas were not expressed well and some statements are incoherent.

V. ASSIGNMENT

Research some information about proper storing of sandwich.

Prepare by:

JONALYN MAMOSO &

RANDY CRIS PARAS
Cookery NC II
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

LO 4 / LC 4.1, 4.2

Content Standard: The learners demonstrate an understanding how to prepare sandwich.

Performance Standard:The learners independently prepare sandwiches.

I. OBJECTIVES:
1. Identify the storing techniques
2. Store sandwiches hygienically at the proper temperature
3. Keep sandwhich in appropriate conditions to maintain freshness and quality.

II. SUBJECT MATTER:

Topic: Storing Sandwiches
Code: TLE_HECK9-12SW-3j-14
Materials: pictures, coupon bond, construction paper

III. PROCEDURES
A. Preliminaries
1. Prayer
2. Greetings
3. Checking of attendance
4. Classroom Standards
5. Review

B. . LESSON PROPER
a. ACTIVITY
Arranged the scrambled letters to form a word
ZINGFREE----------------------------FREEZING
LLINGCHI----------------------------CHILLING

b. ANALYSIS
How did you find your activity? Why?

c. ABSTRACTION
The teacher discusses the topic and shows pictures and video
presentation with the class.
 d. APPLICATION
Groupings by three:
Identify the storing techniques shown in the picture

Group 1 Group 2 Group 2

IV. EVALUATION:
Identify the storing techniques being described in the following statements:

_________1. The process of preserving perishable food on a large scale by means of

refrigeration.
_________2. Application of low temperature that changes the state of liquid to solid ice.
_________3. It is used to package sandwich.
_________4. Storing technique used to draw, fold to cover.
_________5. To refrigerate or to reduce the temperature of food.

V. ASSIGNMENT:
Give one type of sandwhich that you know. Describe it briefly & write how it is being
prepared.

Prepare by:

GERALDINE COLES
Cookery NC II