Lesson Plan no.

K - 12 BASIC EDUCATION CURRICULUM

FILIPINO 9

April 10, 2018

I. Layunin

Pagkatapos ng aralin ang mga mag-aaral ay inaasahang:

A. nakapagsusuri ng isang maikling kuwento at telenobela na maiugnay sa lipunang asyano

sa lipunang asyano sa kasalukuyan ;

B. nakabubuo ng mga tumpak na hatol tungkol sa mga kaisipan at kilos; at

C. nakagagamit ng angkop na mga salita sa pagsunod-sunod ng pangyayari.

II. Nilalaman / Paksang Aralin:

A. Paksa: Pagmamahal sa Pamilya

 Aralin 1 pahina 6-17

Panitikan : " Ang Ama" ( Maikling Kuwento mula sa Singapore )

B. Sanggunian: Panitikang Pilipino; Pampanahong Elektroniko (Binagong Edisyon) nina Jose

A. Arrogante, Erlinda M. Dizon, Eriberta T. Maglaui, National Bookstore Mandaluyong
City 2010

C. Kaagamitan:
 Aklat
 Ibat' ibang larawan ng ama (halimbawa: ama ng simbahan (pari, imam,
pastor) ama ng bansa (pangulo), ama ng bayan (alkalde), ama ng
tahanan)
 Video ng episode ng telenobela
 Computer o video player

Bilang ng Sesyon: 5 ( isang oras sa bawat sesyon)

III. Pamamaraan :

a. Pagganyak

Ama
 Magbigay ng mga salitang maaaring iugnay sa salitang AMA. Isulat sa paligid ng bilog ang
sagot.

b. Pagtalakay

Basahin ang maikling kuwento ang ama sa pahina 7 hanggang 10. At sagutin ang mga
tanong.

1. Anong uri ng kuwento ang "AMA"?

2. Nangyayari din ba sa mga pamilya ng Pilipino ang nagaganap sa pamilya ni Mui-Mui?

c. Paglalahat

Ano ang mahahalagang aral ang napulot nyo mula rito?

IV. Pagtataya

Sa iyong palagay, bakit nagaganap ang mga ganitong pangyayari sa kasalukuyan?

V. Takdang Aralin

Basahin ang seleksiyong " Ang Alibughang Anak" sa pahina 14 ng batayang aklat at pag-
aralan ang mga salitang ginamit sa pagsunod-sunod ng mga pangyayari sa pahina 14 at 15.
 Lesson Plan no.2

K - 12 BASIC EDUCATION CURRICULUM

FILIPINO 9

April 11, 2018

I. Layunin

Pagkatapos ng aralin ang mga mag-aaral ay inaasahang:

A. nakapagsusuri ng akda lalo na ang tunggaliangginamit dito;

B. nakadarama ng kasiyahan sa mga gawaing natanggap; at

C. nakagagamit ng wasto ang mga ekspresyong ginamit sa pagbibigay ng opinion o

pananaw.

II. Nilalaman / Paksang Aralin:

A. Paksa: Mga Ekspresyong Ginagamit sa Pagbibigay ng Opinion o Pananaw

 Aralin 2 pahina 18-31

Panitikan : " Kung Mangarap Ka Nang Matagal" ( Nobela mula sa Singapore )

B. Sanggunian: Panitikang Pilipino; Pampanahong Elektroniko (Binagong Edisyon) nina Jose

A. Arrogante, Erlinda M. Dizon, Eriberta T. Maglaui, National Bookstore Mandaluyong
City 2010

C. Kaagamitan:
 Aklat
 Makukulay na papel
 Masking tape o stapler

Bilang ng Sesyon: 3 ( isang oras sa bawat sesyon)

III. Pamamaraan :

a. Pagganyak

Anu – ano ang gawaing madalas nyong gawin?

b. Pagtalakay

Ipabasa ng tahimik ang isang kabanata ng nobelang " KUNG MANGARAP KA NANG
MATAGAL" sa mga pahina 19-26

c. Paglalahat

1. Bakit kailangang sundin at pahalagahan ang kultura ng bawat bansa?

 2. Anu – ano ang kahalagahang maidudulot sa iyo ng pag – aaral ng kultura ng ibang
bansa?

IV. Takdang Aralin

Ipasaliksik sa mga estudyante ang kultura sa Pilipinas. Sabihin sa kanila na maghanda para sa
isang talakayan tungkol dito.
 Lesson Plan no.3

K - 12 BASIC EDUCATION CURRICULUM

FILIPINO 9

April 12, 2018

I. Layunin

Pagkatapos ng aralin ang mga mag-aaral ay inaasahang:

A. nakapagsusuri ng tula ;

B. nakasusuri ng pagbigkas ng tula; at

C. nakasusulat at nakabibigkas ng tula tungkol sa pagiging asyano.

II. Nilalaman / Paksang Aralin:

A. Paksa: Pagpapahalaga sa Sariling Kultura

 Aralin 3 pahina 32-42

Panitikan : Kultura: " Ang pamana ng nakaraan regalo ng kasalukuyan, at buhay ng

kinabukasan"

B. Sanggunian: Panitikang Pilipino; Pampanahong Elektroniko (Binagong Edisyon) nina Jose

A. Arrogante, Erlinda M. Dizon, Eriberta T. Maglaui, National Bookstore Mandaluyong
City 2010

C. Kaagamitan:
 Aklat
 Video tungkol sa pagbigkas ng tula

Bilang ng Sesyon: 4 ( isang oras sa bawat sesyon)

III. Pamamaraan :

a. Pagganyak

Pangkatin ang mga estudyante. Ipatala sa kanila ang kanilang konsepto o

pagpapakahulugan sa salitang kultura. Hayaang pag-usapan sa kani- kanilang pangkat
ang magkatulad na konsepto . pagkatapos ng pangkatang talakayan ipabahagi sa klase
ang napagkaisahang konsepto o kahulugan ng kultura.

b. Pagtalakay

Gawing gabay ang mga tanong sa Muling pag-isipan sa pahina 37. Idagdag sa talakayan
ang mga sumusunod na mga tanong.

1. Paano naapektuhan ng mga banyagang palabas ang gawi at tradisyon ng mga

Pilipino?
 2. Paano naapektuhan ng m ga produkto ang pamumuhay ng mga Pilipino?

c. Paglalahat

Matapos ang talakayin at mga gawain sa Pagsusuring Pampanitikan tanungin ang mga
estudyante kung anong mahahalagang aral ang napulot nila mula rito.

V. Takdang Aralin

Ipabasa ang nakasaad sa Pagsusuring Pampanitikan sa mga pahina 40 at 41.

 Lesson Plan no.4

K - 12 BASIC EDUCATION CURRICULUM

FILIPINO 9

April 13, 2018

I. Layunin

Pagkatapos ng aralin ang mga mag-aaral ay inaasahang:

A. nakikilahok nang may kasiglahan sa debate ;

B. nakasusulat ng opinion tungkol sa mga katangiang dapat o hindi dapat taglayin ng

kabataang asyano; at

C. nagagamit ng wasto ang mga pang-ugnay sa pagsulat at pagsasalita.

II. Nilalaman / Paksang Aralin:

A. Paksa: Paghangad ng Kalayaan

 Aralin 4 pahina 43 - 54

Panitikan : " Kay Estella Zeehandelaar" ( Sanaysay mula sa mga Liham ng Isang
Prinsesang Javanese sa Indonesia)

B. Sanggunian: Panitikang Pilipino; Pampanahong Elektroniko (Binagong Edisyon) nina Jose

A. Arrogante, Erlinda M. Dizon, Eriberta T. Maglaui, National Bookstore Mandaluyong
City 2010

C. Kaagamitan:
 Aklat
 Makulay na papel

Bilang ng Sesyon: 4 ( isang oras sa bawat sesyon)

III. Pamamaraan :

a. Pagganyak

Itanong sa mga estudyante.

1. Anu – ano ang sitwasyong nagpapakita ng pantay na karapatan ng babae at lalaki.

b. Pagtalakay

Pangkatin ang mga estudyante sa Tatlo. Pabunutin ang bawat pangkat ng isang
sitwasyon na kanilang isasadula gamit ang iba't ibang pang – ugnay. Gamitin ang
sumusunod na paksa para sa pagsasadula.

a. Pagpili ng magiging ninuno

 b. Pagpapahalaga sa kultura

c. Paggalang sa karapatan ng mga tao

c. Paglalahat

Anong mahahalagang aral ang napulot mula rito?

VI. Takdang Aralin

Pag- aralan ang iba't ibang uri ng pang-ugnay at maghanda para sa talakayan tungkol dito.
 Lesson Plan no.5

K - 12 BASIC EDUCATION CURRICULUM

FILIPINO 9

April 16, 2018

I. Layunin

Pagkatapos ng aralin ang mga mag-aaral ay inaasahang:

A. nakabubuo ng kritikal na paghusga sa karakterisasyon ng mga tauhan ;

B. nakapagbibigkas nang may paglalapat sa sariling katauhan sa ilang diyalogong napili

mula sa akda ; at

C. nagagamit ang mga ekspresyong nagpapahayag ng katotohan o pagsang - ayon.

II. Nilalaman / Paksang Aralin:

a. Paksa: Pagbabalik – loob sa Poong Maykapal

 Aralin 5 pahina 55 - 64

Panitikan : " Tiyo Simon" (Dula mula sa Pilipinas)

b. Sanggunian: Panitikang Pilipino; Pampanahong Elektroniko (Binagong Edisyon) nina Jose

A. Arrogante, Erlinda M. Dizon, Eriberta T. Maglaui, National Bookstore Mandaluyong
City 2010

c. Kaagamitan:
 Aklat
 Video / recording ng awit na " GAYA NG DATI" ni Gary Valenciano
 Mga larawan

Bilang ng Sesyon: 4 ( isang oras sa bawat sesyon)

III. Pamamaraan :

a. Pagganyak

Pangkatin ang klase. Bigyan sila ng limang minute upang magbahagian ng sagot sa mga
tanong:

Ano ang mensahe ng awit? Bakit mahalagang manalig sa Diyos ang bawat tao?

b. Pagtalakay

Pumili ng mga estudyante upang basahin ang diyalogo ng mga tauhan sa dulang
"Tiyo Simon " sa mga pahina 56 hanggang 60.
 c. Paglalahat

Matapos ang talakayan at mga gawain sa Pagsusuring Pampanitikan tanungin ang

mga estudyante kung anong mahahalagang aral ang napulot nila mula rito.

VII. Takdang Aralin

Pag- aralan ang mga ekspresyong nagpahayag ng pagsang-ayon o ng katotohanan at

maghanda para sa talakayan tungkol ditto.
 Lesson Plan in TLE 9

COOKERY

April 10, 2018

I. Learning Outcomes:  Define packaging, its importance and functions

 Select packaging materials in accordance with enterprise
standards
 Package food items in compliance with Occupational Health
and Safety Procedures
 Adopt appropriate packaging method according to
enterprise standards.
Topic / Skills Package Prepare Food Stuff

Materials Laptop and slide show

Reference TLE in the 21st Century

Resource Person TLE Teacher

Subject Integration Health – personal cleanliness need to be observe in the kitchen

Values Integration / Biblical
Passage
II. Learning Activities
A. Drill / Review
1. Explore – Motivation to
Presentation
2. Firm Up – Comparison and
abstraction / discussion
3. Generalization
4. Application
premises especially during food preparation to ensure that the food
being prepared is clean and free from contamination.
The responsibility of love is that we bear one another's burden. But
this responsibility, which is not an eternal one, leads doubtless to
an eternal blessedness in which there will be no burdens for us that
we will be required to bear for one another. Now, however, while
we are in this life that is on this journey let us bear one another's
burdens so that we can achieve that life which is free of every
burden.
 What are the different kinds of sandwich?
 In your laboratory, what sandwich did you make?
 What is your secret ingredient to make it tasty?
Show a video on how to cook pizza.
1. DIFINITION – Packaging can be defined as a method to
protect and contain foods with the aim of minimizing the
environmental impact of our consumption.
2. FUNCTION – Packaging materials have the four basic
functions of providing protection, communication,
convenience and containment.
Discussion questions:
1. What is the advantage of different packaging materials?
2. Is it useful?
3. Is it safe? How?
Demonstrate different kinds of packaging.

III. Evaluation

a. Other Evidences  Quiz

 Demonstration
 Graded recitation

IV. Assignment /
Enrichment
 Lesson Plan in TLE 9

COOKERY

April 11, 2018

I. Learning Outcomes:  Identify the tools and equipment needed in

preparing dessert
 Classify desserts according to types of ingredients
used.
 Identify ingredients in for dessert
 Prepare variety of desserts and sauces using
sanitary practices.

II. Subject Matter Preparing Desserts

Topic / Skills:

Materials Laptop and slide show

Value Focus Cleanliness, Accuracy and Artistry

III. Learning Activities Last Grading we've already tackled about Salads and
sandwiches.
1. Review / Drill We all know that salads and sandwiches have a lot vitamins
and materials.
1. What are some Vitamins that you can get in a
salad?
2. What are some examples of sandwiches?
3. How can you overcome problems in making salad
or sandwich?
2. Explore 1. When you are in a restaurant, what are they usually
serve first?
2. What did they serve last?
3. Why do you think it is serve last?
3. Firm - up Dessert is usually sweet course or dish (as of pastry or ice
cream) usually served at the end of a meal.
 Fruit
 Cheese
 Gelatine dessert
 Custard
 Pudding
 Frozen Desserts
 Fruit Cobblers
4. Generalization Let the students cook / make a dessert that they want.
Consistency ------ 20%
Taste ---------------50%
Presentation -----10%
Creativity ---------20%
Total ---------------100%
5. Application What problem did you encounter in your laboratory?

IV. Evaluation Quiz / Students prepare any kinds of dessert.

V. Assignment
What is the first thing you should do before you start working with food?
a. wash your hands
b. measure ingredients
c. clean the kitchen
d. preheat the oven

Continuing EducationCulinary Math

If you have 3/4 of a cup, how much more is needed to equal 1 cup?
a. 1/2 cup
b. 3/4 cup
c. 1/4 cup
d. 1/8 cup

Continuing EducationCulinary Math

How many 1/4 cups are needed to equal 1 cup?

          4         

Continuing EducationKitchen Safety and Sanitation

How long can food stay in the temperature danger zone before you should
throw it away?
a. Two hours
b. One hour
c. Four hours
d. Three hours

Continuing EducationCulinary Math

If there are 8 ounces in a cup, how many ounces are in 2 cups?

          16         

Continuing EducationCulinary Math

Identify the term that describes the amount of servings in a recipe.
a. scale
b. portion
c. yield
d. segment

Continuing EducationKitchen Safety and Sanitation

Identify the term used to describe harmful bacteria spreading from raw
foods to other foods.
a. cross-contamination
b. parallel-contamination
c. uni-contamination
d. pseudo-contamination

Continuing EducationCulinary Math

If a pound is equal to 16 ounces, how many cups are in a pound?

          2         

Continuing EducationKitchen Safety and Sanitation

Why do we need to wash our hands before we eat or handle food?
 a. To prevent illness
b. To avoid cross-contamination
c. To keep our food germ-free
d. All of the above

Continuing EducationKitchen Equipment and Tools

A convection oven                                                                                             .
a. cooks faster than a microwave oven.
b. cooks exactly the same as a conventional oven.
c. is the only part of a range.
d. uses a fan to help circulate the heat.

Continuing EducationCulinary Math

When scaling a recipe down from twelve servings to six servings, what will
be the new measure for the original 1/2 cup (125 ml) cocoa?
a. 1/4 cup (60 ml)
b. 1 cup (250 ml)
c. 1/3 cup (80 ml)
d. 3 Tbsp (45 ml)

Continuing EducationCulinary Math

How many 1/2 cups equal 1 cup?

          2         

Continuing EducationCulinary Math

When scaling a recipe up from three servings to ten servings, what will be
the new measure for the original 4 ounces (118 ml) of chicken stock?
a. 3.3 ounces (97 ml)
b. 12 ounces (354 ml)
c. 13.3 ounces (393 ml)
d. 6 ounces (177 ml)

Continuing EducationCulinary Math

If there are 4 ounces in 1/2 cup, how many ounces in 1/4 cup?

          2         

Continuing EducationKitchen Equipment and Tools

Correctly identify this garnishing tool.

a. carrot curler
b. butter curler
c. zester
d. citrus juicer

Continuing EducationCulinary Skills

What do you do when you have finished using a knife?
a. put it away immediately
 b. wash it individually in the sink, rinse it, dry it and put it away
c. place it behind the taps and wash it with your other dishes
d. put it in the sink to soak

Grade 11Kitchen Safety and Sanitation

The immune systems of very young children, pregnant women, the elderly,
and chronically ill people are at greatest risk to develop food-borne
infections.
a. True
b. False

Grade 9Culinary Skills

When following a recipe, this is the most helpful practice to acquire.
a. don't preheat oven in advance
b. only read one step at a time
c. be creative with suggested equipment
d. carefully read the recipe through twice

Continuing EducationKitchen Equipment and Tools

Why is it important to cut food into uniformly sized pieces?
a. aesthetic appeal
b. even cooking
c. distribution of flavor
d. easier to stir

Grade 11Kitchen Safety and Sanitation

Inadequate cooking (undercooking food) is the leading cause of cross
contamination.
a. True
b. False
 Lesson Plan in TLE 9

COOKERY

April 12, 2018

I. Learning Outcomes:  Identify culinary terms related to a sandwiches

identify / classification of sandwiches
 Identify sandwich component
 Prepare sandwiches using sanitary practices
 Prepare sandwiches attractively
II. Subject Matter Prepare Sandwiches
Topic / Skills:

Materials Bread and utensils

Value Focus Cleanliness and Artistry

III. Learning Activities Guide questions:

 In your previous laboratory, what problems did you
1. Review / Drill encounter in preparing a salad and dressing?
 How did you overcome that problem?
 What lesson did you learned from that problem?
2. Explore Show a video on how to make simple sandwiches.
 When you were a kid does your parent makes you a
sandwich?
 What kind of sandwich?
 What nutrients do you think that you can get in
eating a sandwich?
3. Firm - up Different Kinds of Sandwiches:
Cold Sandwiches
 Open Faced Sandwiches
 Regular cold sandwiches
 Pinwheel Sandwiches
 Tea Sandwich
 Multi – decker Sandwich
 Wrap/rolled sandwich
Hot Sandwich
 Regular hot sandwich
 Hot open faced sandwich
 Grilled sandwich
 Deep fried sandwich
 Focaccia Bread
 Pita bread
4. Deepen  What kind of sandwich do you usually prepare?
 Is sandwich helpful to your body's nutrients?
 What do you think you can do in some kids that is
not fun of eating sandwich especially sandwiches
that contains leafy vegetables?
5. Transfer  Let each students prepare their own sandwiches.

IV. Evaluation Transfer serve as an evaluation.

V. Assignment

Lesson Plan in TLE 9

 COOKERY

April 13, 2018

I. Learning Outcomes:  Identify tools and equipment needed in preparation

of salad and dressing
 Identify the components of salad
 Prepare a variety of salad
 Prepare salad
 Select and use correct equipment in preparing
salads and dressings
II. Subject Matter Prepare Salad and Dressing
Topic / Skills:

Materials Books, table napkin, table cloth

Value Focus Cleanliness

III. Learning Activities Let the students watch on how to prepare salad. Notice the
different utensils used in every style.
1. Review / Drill

2. Motivation Imagine that it is already a yuletide season and your mother

assign to make salad.
 What kinds of salad will you going to prepare?
 How can you overcome circumstances in preparing
salads?
3. Lesson Proper SALADS – a dish, usually cold of raw or sometimes cooked
vegetables or fruit in various combination, served with a
dressing, or moulded in gelatin, and sometimes with a
seafood's, poultry, meat, and eggs.
a) Garden Salad
b) Vegetable Salad
c) Bound Salad
d) Dinner Salad
e) Fruit Salad
f) Dessert Salad
4. Deepen Let the students make/cook any kinds of salads. They will be
graded based on the following rubrics:

5. Transfer Students will have their presentation that will be applied

during that activity.
IV. Evaluation Deeping will serve as the evaluation.

V. Assignment

Lesson Plan in TLE 9

COOKERY
April 16, 2018

I. Learning Outcomes:  Identify tools and equipment needed in the

preparation for appetizer
 Classify appetizer according to ingredients
 Identify ingredients according to the given
 Prepare a variety of appetizer

II. Subject Matter Prepare Appetizer

Topic / Skills:

References TLE in the 21st Century III

Value Focus Artistry and Health

III. Learning Activities Ask the students the following questions for discussion:
 What are some tools and equipment that needs to
1. Review / Drill know in cleaning the kitchen?
 Do we really need to clean the kitchen before and
after using? Why?
2. Motivation Show the students some videos of different kinds of
appetizer and to make /cook it.
Questions :
 In the presentation that you've seen, what examples
of appetizer do you preferably eat?
 What nutrients can you get from that kind of
appetizer?
3. Lesson Proper Different Kinds of Appetizer
 Cocktails
 Hors D' oeuvres
 Canapé
 Relishes / Crudités
 Petite salads
 Chips and Dips
4. Generalization What is the importance of appetizer in your meal?
Do we really need to eat appetizer? Why or why not?

5. Application Let the student prepare 1 (one) appetizer.

IV. Evaluation Evaluation will be the finished product.

Rubrics:
 Taste --- 35%
 Texture----15%
 Odor -----10%
 Appearance ---- 20%
 Acceptability ----20%

V. Assignment