Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: December 05, 2016

Time/Time Frame: 2:00-4:00 (2hours)

I. Objectives:
At the end of the class the student shall:
1. Identify tools and equipment needed in preparing cereals and starch dishes
2. Discuss the sources of starch
3. Give the classification of starch

II. Subject Matter:

Topic: OHS Occupational Health and Safety
Code: TLE_HECK9-12CD-If-5
Reference: Module in cookery Manual/TG
Materials/ Resources: chalkboard, paper and pen

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review: Store Egg dishes
Motivation: eating cassava cake

B. Lesson Proper:

Activity:
Mind mapping: they will write down the ingredients, tools and equipment in
preparing cassava cake

Analysis:
What is the basic ingredient of the food you’ve tasted?
What is the source of the starch?

Abstraction:
Parts of plants that’s store most starch are seeds, roots and tubers.
Application:
 Picture prompt: Maja Blanca. Identify what ingredient, tools and
equipment used in preparing Maja Blanca.

IV. Assessment/ Evaluation:

Paper and Pen Test.
V. Assignment:
What are the composition and structure of starch?
What are the functional of starch?