Notre Dame of Jaro, Inc.

Msgr. Lino Gonzaga St., Jaro Leyte

LESSON PLAN IN tle 7

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SCHOOL Notre Dame of Jaro, Inc. LEARNING AREA ENGLISH

TEACHER Joseph Dumasig Superable DAY
GRADE 8
Teaching QUARTER 1st
dates / Time
I. OBJECTIVES
A. Content Standard The students demonstrate understanding of/on:
1. Knowledge on the baking ingredients and their functions.
B. Performance Standard 1. Identifies and classifies baking ingredients correctly.
C. Learning Identify the different baking ingredients and their uses.
Competencies/objectives
D. Domain Literacy Demonstration
E. Level Creating
II. SUBJECT MATTER
A. Topic - The ingredients and Their Functions
 Ingredients in baking
B. References  Teacher’s guide pages:
 Textbook pages:
 Other Learning Resources:
C. Materials Reference Materials, Laptop, Overhead Projector.
D. Integration Technology Integration (Power Point Presentation.)
E. Concept Marketing and costing native delicacies effectively.
III. PROCEDURE
A. Reviewing previous lesson
or presenting the new Review: ( 5 minutes )
lesson
 Ask the students to do a short recap about the previous lesson.
 Ask what they learn in the previous lesson
 Ask the students if they really learn the previous lesson.

MOTIVATION “small group discussion” (10minutes)

B. Establishing a purpose for
the lesson
Pose this EQ: Do you bake? What baked product have you tried? What is the
common ingredient you have use in baking?
Based on the activity that we did what do you think is our topic for today?
What do you want to learn from this lesson?
Why do you think it is important for you to learn the marketing costing native
delicacies business?
Post the objective of the lesson of the day
At the end of the lesson students should be able to:
Show marketing and costing strategies in native delicacies business.
C. Presenting examples /
instances of the new lesson
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations and
abstractions about the
lesson
IV. EVALUATION
I. Evaluating Learning
V. ASSIGNMENT
J. Additional activities for
application or remediation
ACTIVITY
 Present a graphic organizer on the functions of various baking
ingredients below. The class will be divided into eight groups to
accomplish the graphic organizer.
Flour
butter sugar Milk
ANALYSIS
 Deepen the discussion through this question: How can you tell if a
native delicacy business is well managed?
How did you say so? Are you agreed with the statement of...?
What evidence can you cite to validate your statement?
ABSTRACTION
 Utilize the power point presentation to discuss the concept of management
of marketing native delicacies. Then followed by OPEN – ENDED
QUESTIONS
 Demonstrate the accurate costing of the recipe. Afterward, let the students
do a return demonstration by having them cost a recipe you gave, ask
several to present their output in class.
APPLICATION
 Let the students to do their task (practical Activities in the work book)
1. Prepare one of the recipes given in this textbook. Be able to determine
the selling price based on the total cost of expenses.
2. Compute for the selling price of the recipe below.
Maja Blanca price
2 cups cornstarch 160
2 ½ cups of sugar 40.50
7 cups coconut milk 40.00
1 cup evaporated milk 40.00
1 teaspoon vanilla 1.00
Total expenses
Show your compete solution.
 To sum up, have the students list three things they have learned, two
values that were enhanced, and one questions they still have. Tell them to
write such on a sheet of paper.
 Administer the second performance task to evaluate the learning of the
students.
Situation: You are in a group of Hotel and Restaurant Management (HRM)
students. You are asked by the college Dean to demonstrate by showing
one native delicacy recipe for the mothers in the community as livelihood
project of the school. You are required to come up with practical,
affordable, and delicious native cake.
ASSIGNMENT