Republic of the Philippines

DEPARTMENT OF EDUCATION
Region 02
SCHOOLS DIVISION OFFICE OF NUEVA VIZCAYA
BagabagNational HighSchool
Bagabag
Telefax No. 078 – 392 – 0278/CP No. 0917-122-3700

DETAILED LESSON PLAN (DLP)

Learning Area TLE (Commercial Cooking) Quarter First
Date July 9, 2019
Grade Grade 7
I. OBJECTIVES:
A Content Standards The learners demonstrate an understanding performing mensuration and
calculation in cookery.
B Performance Standards The learners independently measure and calculate ingredients in cookery.
C Learning TLE_HECK7/8PM-0d-4 / 1.4 measure ingredients according to recipe requirement
Competencies/Objectives
II. CONTENT Measuring Ingredients Correctly
III LEARNING RESOURCES
A. References
1 Teacher Guide Pages 14
2 Learner’s Materials Pages 34-36
3 Textbook Pages
4 Additional Materials from
Learning Resource Portal
B. Other Learning Resources Powerpoint presentations, video tutorials, scoresheets, ingredients, measuring tools
Time
IV
PROCEDURES allotted
.
A Establishing a purpose for The objectives for the session:
the lesson 1. the learner will be able to read measurements
3
2. classify dry and wet ingredients
min
3. enumerate procedures in measuring ingredients
.
4. demonstrate the proper way of measuring
ingredients
B Reviewing yesterday’s 5
lesson or presenting the new Reading measurements. Read the measurements of the
min
lesson shown illustrations.
.
C Presenting examples/ 5 Classifying. Classify the ingredients into dry or wet
instances of the new lesson min ingredients: flour, cooking oil, granulated sugar, brown
. sugar, water, margarine, baking powder and salt
D Discussing new concepts and
practicing new skills #1 8 Video Tutorial. Watch a video tutorial about measuring
(Leads to Formative min ingredients correctly.
Assessment 1) . *Write a note while watching the video.

E Discussing new concepts and

practicing new skills #2 5 ARRANGING. Arrange the procedures of measuring
(Leads to Formative min ingredients in proper order. Write 1 for the first step , 2 for
Assessment ) .. the second, 3 for third and so on and so forth.

F Developing mastery (Leads TRUE OR FALSE STATEMENT: Read and analyze the
5
to Formative Assessment 3) statement about measuring ingredients correctly. If the
min
statement is correct, write TRUE, if the statement is
.
incorrect, write FALSE.
 Republic of the Philippines
DEPARTMENT OF EDUCATION
Region 02
SCHOOLS DIVISION OFFICE OF NUEVA VIZCAYA
BagabagNational HighSchool
Bagabag
Telefax No. 078 – 392 – 0278/CP No. 0917-122-3700

G Finding practical applications 3 Give the procedures on how you measure the following:
of concepts and skills in daily min 1. medicine (syrup)
living . 2. rice you take
H Making generalizations and 6
abstractions about the What are the guidelines that we should observe when
min
lesson measuring?
.
I Evaluating learning Performance Assessment:
20
Demonstrate the proper way of measuring ingredients.
min.
*Performance will be evaluated through a rubric.
J Additional activities for
application or remediation
V REMARKS

VI REFLECTION
A Number of learners who earned 80%
on the Formative Assessment.
B Number of Learners who require
additional activities for remediation.
C Did the remedial lesson work?
Number of Learners who caught up
with the lesson.
D Number of learners who continue to
require remediation
E Which of my teaching strategies
worked well? Why did these work?
F What innovation or localized
materials did I use/discover which I
wish to share with other teachers?
G What difficulty did I encounter which
my principal or supervisor can help
me solve?
Prepared by:

SHERRY ANN N. MORALES

T-I
Checked by: Reviewed by: Noted:

FAUSTINO C. TAGUIAM MARIA TERESA B. CABORUBIAS ELOISA C. ANG, PhD.

Department Head Assistant Principal II Principal IV