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Day 13
UNIT TOPIC
CONTENT STANDARDS Demonstrate an understanding preparing and cooking egg dishes
PERFORMANCE
Prepare and cook egg dishes
STANDARDS
TLE_HECK9-12ED-Ie-4
Lesson 1: Prepare egg dishes
LEARNING COMPETENCIES LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics
INTRODUCTION
Call on volunteer students to share their homework to the class and let other students give a feedback on it.
EXPLORE
ACTIVITY 1 - Let the students write the criteria that they going to use in evaluating the recipe of their pair after they taste it. Then based on the
pictures presented let the students write the criteria on how they are going to rate or evaluate those dishes.
- Present Rubrics of Performance. Discuss the criteria and check if the student’s answers on the activity are correct.
ACTIVITY 2
“Ready, Set, Cook!
FIRM UP
- Each group will prepare scrambled egg. Apply the criteria in evaluating your dish.
Why is it important to have a criteria in evaluating such dish?
DEEPEN
What significant learnings have you gained from your experience on the preparation of egg dishes applying the criteria of evaluating?
Students’ performance and output will be evaluated using this rubric:
TRANSFER
Prepared by:
Checked by:
CHRISTIAN MARK A. AYALA
Subject Teacher CORAZON L. NATIVIDAD
Principal