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Republic of the Philippines

DEPARTMENT OF EDUCATION
CARAGA ADMINISTRATIVE REGION
Bislig City Division
Bislig City
San Jose National High School
San Jose, Bislig City

DAILY LESSON PLAN IN TLE COOKERY GRADE 10

I. OBJECTIVES: LO 3. Plate/present poultry and game bird dishes


(TLE_HECK10PGD-IIIi-27)
At the end of the lesson, 80 % of the students were expected to:
1. Perform different kinds of poultry dishes;and
2. Assess plating/presentation of poultry dishes.

I. CONTENT: Factors in presenting/plating poultry and game-bird dishes


III. LEARNING RESOURCES
A. References
1. Curriculum Guide : pp. 23 of 33
2.Learner’s Materials: Learner’s Materials COOKERY 10 pp. 314-318
IV. PROCEDURES
A. Reviewing of Previous Lesson
How do you debone a chicken?
B. Establishing a purpose for the lesson
The teacher will show pictures of poultry dishes.
C. Presenting Examples/ instances of the new lesson
They will try to guess what the topic is.
D. Discussing New Concepts and Practicing New Skill #1
The teacher will be given metacards of the topic they are going to report. They have 15
minutes to discuss and prepare for their report.
E. Discussing New Concepts and Practicing New Skill #2
GROUP 1-Plating the Food
GROUP 2-Decorate the Frame
GROUP 3-MIX SHAPES, COLORS AND TEXTURES
GROUP 4- GARNISHES
F. Developing Mastery (FORMATIVE ASSESSMENT)
Give them 10 items quiz.
G. Finding practical application of concepts and skills in daily living
What are the garnishes you can incorporate in a poultry dish?
H. Making Generalizations & Abstractions about the lesson
What is the importance of garnishes in our dish?
I.Evaluating Learning
Formative assessment will serve as their evaluation.

END OF DAY 1

DAY 2
I. OBJECTIVES
At the end of the lesson, 80 % of the students were expected to:
Learning Competencies: LO 4. Store poultry and game bird (TLE_HECK10PGD-IIIj-28)

1. discuss the techniques in storing poultry; and


2. categorize the safety practices in handling and storing poultry and game products.
II. CONTENT: Techniques in storing poultry and game bird.

III. LEARNING RESOURCES


A. References
1. Curriculum Guide : pp. 26 of 33
2.Learner’s Materials: Learner’s Materials COOKERY 10 pp. 320-325
IV. PROCEDURES
A. Reviewing of Previous Lesson
Can you give at least one way of plating poultry dishes?
B. Establishing a purpose for the lesson
PRE-TEST for 5 minutes.
C. Presenting Examples/ instances of the new lesson
Teacher will group the students to 6 groups. Each group will be given an information card and
they will rewrite it in a manila paper and discuss it in front of the class.
D. Dicussing New Concepts and Practicing New Skill #1
Groups 1-3 will start reporting about storing poultry products.

END OF DAY 2
DAY 3

E. Dicussing New Concepts and Practicing New Skill #2


Group 4-6 will continue reporting about Safety Practices in Handling and Storing Poultry

and Game Products.


F. Developing Mastery (FORMATIVE ASSESSMENT)
Each group will be given strips of information and they will categorize the safety practices in
handling and storing poultry and game products.
G. Finding practical application of concepts and skills in daily living
How do you store poultry products?
H. Making Generalizations & Abstractions about the lesson
Why is it relevant to know the safety practices in storing poultry products?
I.Evaluating Learning
Formative assessment will serve as their evaluation.
END OF DAY 3
DAY 4
I. OBJECTIVES
At the end of the lesson, 80 % of the students were expected to:
1. Follow the instructions in answering the summative test; and
2. Answer the summative test.
II. CONTENT: SUMMATIVE TEST
III. LEARNING RESOURCES
A. References
1. Curriculum Guide : pp. 26 of 33
2.Learner’s Materials: Learner’s Materials COOKERY 10 pp. 314-318
IV. PROCEDURES
A. Reviewing of Previous Lesson
B. Establishing a purpose for the lesson
Give the rules in taking the summative test.
C. Presenting Examples/ instances of the new lesson
D. Dicussing New Concepts and Practicing New Skill #1
E. Developing Mastery (FORMATIVE ASSESSMENT)
Answer the summative test.
F. Finding practical application of concepts and skills in daily living
H. Making Generalizations & Abstractions about the lesson
I.Evaluating Learning
Formative assessment will serve as their evaluation.

V. REMARKS:
____________________________________________________________________________________

REFLECTION

A. No.of learners who earned 80% on the formative


assessment
B. No. of learners who require additional activities for
remediation
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?

PREPARED BY:

Subject Teacher

RANDY D. BOCANI
Checked or Observed : Teacher-In-Charge