INSTRUCTIONAL DESIGN

Subject Area: T.L.E- Cookery

Grade Level: 7/8
Quarter: First
Week: 5
Guide to the Parent: Learners may require your guidance in following the directions and
answering the questions in each part of the activity. Make sure that they will answer each part of the
worksheet as honestly as possible specially when identifying their personal strengths, weaknesses,
opportunities, and threats.
Guide to the Learner: This plan is developed to guide you in your learning journey. Read
the Information Sheet diligently. Ask help from parents or elders for elaboration if necessary. Follow
the steps in every activity, answer all the assessment given. Please finish and submit all the activities
on or before the retrieval schedule.
Content Standard: The learners recognize the units of measurements used in cooking as
well as its corresponding equivalent/s.
Performance Standard: The learners distinguish the different measuring tools, materials
and equipment and its purpose in attaining the desired output in cooking.
Most Essential Competencies:
(1) Measure ingredients according to recipe requirements.
DAY/Lesson Objectives Materials to Activities Assessment
Number/TOPIC be included
(Monday-Friday) in the
Learning

The learners Self-Learning Reading and Answer the

must be able Material understanding following
to identify the (SLM) Activity the lesson as activities:
November 6,2020 measuring Sheet stated in the  Hide and
FB live tools, materials SLM. seek
and  Matching
equipment Type
used in DepEd  Fill in the
cooking. Learner’s blanks
Module
(DLM)
1. Appreciate Presentation Online Answer the SLM:
the of the lesson consultation  Who Does
importance of using with the this?
measuring PowerPoint teacher  Who Am I?
tools, materials via google
November 9,2020
and meet.
Follow-up
equipment
used in
cooking.

2. Follow the Smartphone, Picture me! Assessment via

correct Editing apps Picture yourself Google forms
procedures in preparing the
measuring dry rice to be
 and liquid cooked for
ingredients your family’s
using the meal. Use a
measuring measuring cup
tools in or its
cooking. alternative if
none is
available and
follow the
correct
procedure
when
measuring dry
ingredients
that you have
learned. Post
your pictures
on your FB
account.

Short (For Modular)

bondpaper, Make at least
pencil, One (1)
coloring illustration that
materials (if shows the
available) correct
procedures on
how you can
measure
ingredients
available in
your kitchen.

Prepared by:

JACQUILYN T. DELA CRUZ

Teacher I
Date: 11-09-2020

Verified by: Noted by:

CAMILLE ARIANE H. CRUZ GAUDENCIO D. VILLAS JR.

Teacher I, Grade 7 Team Lead Head Teacher III, TLE
Date: 11-09-2020 Date: 11-09-2020