School LAPINIGAN NHS Grade Level 9

GRADES
Teacher Learning
1 to 12 Mae Love P. Nabarro Cookery
Area
DAILY
Teaching Quarter
LESSON
Dates August 18,2020/2-3pm 1st
LOG
and Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding on how to prepare sandwich
B. Performance The learners independently prepare sandwich
Standards
C. Learning Learning Outcome 1: Perform Mise En Place
Competencies /
Objectives 1.1 Clean, sanitize,and prepare tools,utensils and equipment based
Write the LC code on the required tasks TLE_HECK9SW-IIIa-11)
for each 1.2 identify ingredients according to the given recipe
1.3 identify culinary terms related to sandwiches /identify
type/classification of sandwiches
1.Tools, equipment, and utensils needed in preparing sandwiches
2.Variety of ingredients in preparing sandwiches
II. CONTENT
3.Common culinary/industry terms used with regard to sandwiches
4.Classification of sandwiches
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Cookery Learners Materials , Page 118-131
Materials pages
3. Textbook pages
4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Daily Routine
lesson or presenting  Greetings
the new lesson  Opening Prayer
 Reminding of House Rules
o Everyone must listen if somebody is talking in front
o Right hand must be raised if there is a question to be recognized
o Everyone must participate in class activities to earn points
 Checking of the attendance

Activity: “Remember Me”

The teacher will ask the student to get one fourth sheet of paper for the
review of previous lesson/ topic.
B. Establishing a Presenting the specific objectives of the lesson
purpose for the
lesson 1. Define sandwich
2. Identify tools, utensils and equipment needed in preparing sandwich
3. Use appropriate tools, utensils and equipment for different types of
sandwiches

C. Presenting The teacher will

examples/ instances 1. Present bread with mayonnaise and ask to define sandwich
of the new lesson 2. Ask the students if who among them taste sandwich and allow them
to describe the sandwich they have tasted.

A sandwich refers to a food item made with two or more slices of

bread with fillings between them. A widely popular and convenient
lunchtime food, quickly made and served and adaptable to many variations
that it satisfies nearly every taste and nutrition requirement.

D. Discussing new (By group), the students will have brainstorming activity which is to be
concepts and followed by presentation of ideas by one of the members of their groups.
practicing new skills They are to discuss Tools, Utensils and Equipment in Preparing Sandwiches.
#1
E. Discussing new Teacher will give feedbacks and congratulate each members of the group for
concepts and their presentation and discussion on Tools, Utensils and Equipment in
practicing new skills Preparing Sandwiches and Ingredients Used For sandwiches will follow with
#2 video clip presentation as additional. The teacher will also include Different
Types of Sandwiches in her discussion.
F. Developing master Activity of the students
(Leads to Formative 1. The teacher will pick random pictures of tool, utensils and
Assessment 3) equipment and ask the students to identify the tools needed for
sandwich making.
2. Students will be asked to prepare sandwich which will be graded
based on the following criteria

Appropriate tool used for hot and cold sandwich- 50%

Attractive presentation -30%
Video editing -20%
G. Finding practical “Health Plus”
applications of
concepts and skills The teacher will ask the health benefits/importance of including sandwich in
in daily living our menu selection of food.
H. Making The teacher will ask the students to answer the questions in a one fourth
I. generalizations and sheet of paper.
abstractions about Directions: Classify the following sandwiches as to Hot and Cold sandwiches
the lesson 1. Chicken Wraps sandwich _______________________
2. Club sandwich _______________________
3. Tea sandwiches _______________________
4. Hamburgers _______________________
5. Toasted sandwiches _______________________
6. Burritos _______________________
7. Quesadillas _______________________
8. Pinwheel sandwiches _______________________
9. Hotdog sandwich _______________________
10. Chicken and veggie tortilla Sandwich
J. Evaluating learning
J. Additional activities Collect and compile twenty pictures of different sandwiches and classify
for application or them as to Hot and Cold sandwiches Your output will be rated using the
 remediation scoring rubric below:

SCORE CRITERIA
5 - Properly compiled complete (20) pictures of various sandwiches in a
very attractive manner and were able to classify all of them correctly

4 -Properly compiled (16-19) pictures of various sandwiches in attractive

manner and were able to classify all of them correctly
3 -Properly compiled (10-15) pictures of various sandwiches in less attractive
manner and were able to classify them with more than two errors

2-Properly compiled (6-9) pictures of various sandwiches in less attractive

manner and were able to classify them with more than five errors
1-Compiled less than 6 pictures of various sandwiches in disorderly manner
and were able to classify the
The class is divided into eight groups and only four groups are having their
V. REMARKS laboratory activities. This lesson plan is carried on the next day to the other
group of students.
Majority of the students are able to perform the recipe of appetizer-canape.
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation.
B. No. of learners who
require additional
activities for
remediation who
scored below 80%.
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked
well? Why did these
work?
F. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
G. What innovation or
localized materials did
I use/discover which I
wish to share with
other teachers?

Prepared by:

MAE LOVE P. NABARRO

TLE Teacher