Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: August 1, 2016

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

I. Objective:
At the end of the class the student shall:
1. list down different finger foods;
2. prepare project plan for finger food;
3. display importance of learning in preparing project plan.

II. Subject Matter:

Topic: Prepare Appetizers
Sub-topic: Project plan for “Chicken Nuggets”
Code: TLE_HECK9-12PA-Ie-h-3
Reference:
Materials/ Resources: bond paper and pen, PPT presentation

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review
Motivation: Have you been on a wet market? What meat are available
in the market? Since you’re mention chicken meat, what
appetizer can we made out of chicken meat?

B. Lesson Proper:

Activity:
“Hand held Response”
Direction: The teacher will show pictures to the student. The student
will determine the pictures if it is belong to the finger food. Each group will be
given two cards red for YES and Yellow for NO.

Analysis:
How can you easily determine that the pictures I’ve shown to you
 is a finger or not?

Abstraction:
Discussion (The teacher will present finger foods using power
point presentation.)
Guide Questions:
1. Have you tried eating finger foods?
2. How it will differ from the other appetizers we’ve
discussed?

Application:
Create project plan for “chicken nuggets”

IV. Assessment/ Evaluation:

Pen and paper test:
Question:
1. Define finger food?
2. Give at least 5 example of a finger food?

V. Assignment / Agreement:

Bring with you your PPE and ingredients for chicken nuggets
 Republic of the Philippines
Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: August 2 , 2016

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

I. Objective:
At the end of the class the student shall:
1. prepare Chicken Nuggets;
2. appreciate the importance of preparing appetizer.

II. Subject Matter:

Topic: Prepare Appetizers
Sub-topic: Prepare Finger Foods
Code: TLE_HECK9-12PA-Ie-h-3
Reference:
Materials/ Resources: Kitchen tools & equipment, ingredients, Personal
Protective Equipment

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review

B. Lesson Proper:

Activity:
Prepare Chicken nuggets

Analysis:
1. What are the ingredients in making chicken nuggets?
2. What would be the tools and equipment to be used in making
chicken nuggets?

Abstraction:
1. How would you work as a team?
2. What are the advantages of doing it as a team?
 Application:
Present finished product.

IV. Assessment/ Evaluation:

Using rubrics, evaluate finish product.

V. Assignment:
 Republic of the Philippines
Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: August 3, 2016

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

I. Objective:
At the end of the class the student shall:
1. identify workplace safety procedures;
2. follow workplace safety procedures;
3. patiently follow workplace safety procedures.

II. Subject Matter:

Topic: Prepare Appetizers
Sub-topic: Workplace safety Procedure
Code: TLE_HECK9-12PA-Ie-h-3
Reference:
Materials/ Resources: paper and pen, PPT presentation

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review
Motivation: What is the reason behind the success of your cooking
activities? What did you do?

B. Lesson Proper:
Activity:
“Word of the day”
(Write the word OCCUPATIONAL HEALTH AND SAFETY PROCEDURE in the
board and ask the students what they know about the word)
Question:
1. Do you know this word? Have you encountered this one?

“Role Reverse”
Direction: Students will be reporting the workplace safety procedures

Analysis:
1. How did you find out the reporting?
2. Did the reporter gave what you what to know?
 Abstraction:
Discuss the workplace safety procedures.

Application:
Group activity;
1. Observe activity in the school cafeteria
2. Identify work hazards that can lead to injuries in the
school kitchen adjacent areas.
3. List consequences if work hazards if not taking
action
4. Provide solutions to work hazards identified.
Present the output using this template;

Hazards consequence Solution

IV. Assessment/ Evaluation:

Refer to the group activity

V. Assignment:
 Republic of the Philippines
Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: August 4, 2016

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

I. Objective:
At the end of the class the student shall:
1. determine the types of hazards and risks in the workplace;
2. actively participate in the class discussion;
3. appreciate learning on hazards and risks in the workplace.

II. Subject Matter:

Topic: Prepare Appetizers
Sub-topic: Workplace safety Procedure
Code: TLE_HECK9-12PA-Ie-h-3
Reference:
Materials/ Resources: paper and pen, PPT presentation

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review
Motivation: Have you ever experience injuries? Electric shock? Wound?

B. Lesson Proper:

Activity:
“Bumper Sticker”
Direction: The teacher will give the students a picture of hazards and risk
and the students will post it on the board where it belongs, physical,
biological, chemical or fire.

Analysis:
1. How did you find the activity?

Abstraction:
Discuss the types of hazards and risk in the workplace

Application:
 “Role Play”
Direction: The students will be group into four. They will role
play about types of hazards and risks (physical, biological,
chemical and fire)

IV. Assessment/ Evaluation:

Refer to the presentation. With rubrics

V. Assignment: