Republic of the Philippines

Department of Education
Eastern Visayas (Region VIII)
Schools Division of Leyte
JAVIER NATIONAL HIGH SCHOOL
Poblacion Zone I, Javier, Leyte
School ID: 303379
(053)570-364

DIVISION CONTEXTUALIZED CURRICULUM MATRIX (DCCM)

SUBJECT: Cookery 1of 2 GRADE: 11

QUARTER: Second QUARTER (First Semester Finals)

CONTENT CONTENT STANDARDS PERFORMANCE LEARNING COMPETENCIES SUGGESTED

STANDARDS ACTIVITIES/TEACHI
NG STRATEGIES
Accompaniments The The Plate/Present Identify key areas in
Javier where we can
for desserts learners learners desserts find available
Factors and demons indepen attractively ingredients.
techniques in trate dently TLE_HECK9-12PD-
plating and and prepare IVg-17 Bring the prepared
desserts
presenting underst desserts  Present
desserts anding desserts Do the plating and
A. color how attractively present the desserts
B. texture prepare that available attractively
C. height dessert in in the
D. flavor Municipality
E. balance of Javier,
Leyte.

Prepared by: Reviewed by:

ANNALOU T. MACABENTA JANETTE I. ABUEDO

TVL - Teacher TLE/TVL – Department Head

Checked by: Approved by:

GLENN G. COLOBONG BERNARDITA L. DE PAZ

SHS – Department Head School Head – Principal III
 Republic of the Philippines
Department of Education
Eastern Visayas (Region VIII)
Schools Division of Leyte
JAVIER NATIONAL HIGH SCHOOL
Poblacion Zone I, Javier, Leyte
School ID: 303379
(053)570-364

DIVISION LOCAL HERITAGE THEME MATRIX (DLHTM)

SUBJECT:COOKERY 1of 2 GRADE: 11
QUARTER: Second QUARTER (First Semester Finals)
WHAT LEARNERS
WHAT LEARNERS
LOCAL HERITAGE WHAT LEARNERS SHOULD SHOULD DO TO
SHOULD THINK
THEME KNOW TRANSFER
AND FEEL
LEARNING
VIII. Food and Local The Municipality of Javier, Learn how to Watch
Products Leyte was formerly a Barrio utilize the different
Bugho of the Municipality of
Abuyog, Leyte. Bugho is a available local pictures and
a. Buko, contraction of the dialect term raw food in videos in
b. Chocolate Moron, “Binogho” (from local dialect making plating and
c. Cassava, root word “buho”), meaning a desserts. presenting
small clearing within a forest
d. Ice cream, area. Coconut, rice, abaca and
local desserts.
e. Cakes, ginger became the main Learn to be
f. Bibingka, products. creative and Perform
g. Suman, & productive in proper plating
h. Puto. Identify local desserts dessert-making. in the
specifically dessert(s)
i. Buko, KBI:
j. Chocolate Moron, presented.
k. Cassava, Show appreciation
l. Ice cream,
m. Cakes,
with local delicacies”
n. Bibingka,
o. Suman, & Patronize local
p. Puto. products
Classify the different
Accompaniments, Garnishes
and Decorations for local
desserts:
A. Pandan leaves / fruits
garnishes
B. Crunchy/Nuts
C. Sauces
Use the guidelines, tips and
techniques in Plating Dessert

I. Festivals and Dances

II. Local Heroes and Events VI. Musical Pieces/Songs/Instruments/Games
III. Beliefs and Values VII. Anthology and Folktales
IV. Indigenous People & Materials VIII. Food and Local Products
V. Local Talents and Role Models IX. Topography, Flora and Fauna
X. Tourism and Industry

Prepared by: Reviewed by:

ANNALOU T. MACABENTA JANETTE I. ABUEDO

TVL – Teacher TLE/TVL – Department Head

Checked by: Approved by:

GLENN G. COLOBONG BERNARDITA L. DE PAZ

SHS – Department Head School Head – Principal III
 Republic of the Philippines
Department of Education
Eastern Visayas (Region VIII)
Schools Division of Leyte
JAVIER NATIONAL HIGH SCHOOL
Poblacion Zone I, Javier, Leyte
School ID: 303379
(053)570-364

LEARNING COMPETNCY DIRECTORY (LCD)

SUBJECT: COOKERY 1of2 GRADE: 11

QUARTER: Second QUARTER (First Semester Finals)

COMPETENCY CODE LOCAL HERITAGE THEME

IX. Food and Local Products
a. Buko,
b. Chocolate Moron,
Present desserts attractively TLE_HECK9-12PD-IVg-17 c. Cassava,
d. Ice cream,
e. Cakes,
f. Bibingka,
g. Suman, &
h. Puto.

Prepared by: Reviewed by:

ANNALOU T. MACABENTA JANETTE I. ABUEDO

TVL – Teacher TLE/TVL – Department Head

Checked by: Approved by:

GLENN G. COLOBONG BERNARDITA L. DE PAZ

SHS – Department Head School Head – Principal III
 Republic of the Philippines
Department of Education
Eastern Visayas (Region VIII)
Schools Division of Leyte
JAVIER NATIONAL HIGH SCHOOL
Poblacion Zone I, Javier, Leyte
School ID: 303379
(053)570-364

DIVISION CONTEXTUALIZED LEARNING RESOURCE (DLCR)

Semi-Detailed Lesson Plan in COOKERY 1of2
Teaching Date January 5, 2022
Grade and Section Grade 11 and Youtube
Quarter: First Semester Finals (Second Quarter)
Subject: Cookery 1of2
I.  Content Standards

A.  Performance Standards The learners demonstrate and understanding how to prepare dessert.
B. Learning Competencies LO3. Plate/Present desserts
3.3 Identify dessert accompaniments and hygienic procedures
3.4 Present desserts attractively, and
3.5 Identify factors in plating and presenting desserts
C. LC Code TLE_HECK9-12PD-IVg-17
KBI

II. Content 8. Accompaniments for desserts

9. Factors and techniques in plating and presenting desserts
9.1. Color
9.2. Texture
9.3. Height
9.4. Flavor
9.5. Balance
III. Learning Resources

A. References

1. Teacher’s Guide Pages None

2. Learner’s Material Pages TVL (Home Economics) COOKERY 1of2 pages 182-184
3. Curriculum Guide Pages 20of44
4. Additional Materials from LR Laptop, books, internet connection, local dessert such native delicacies, utensils for serving
B .Others

IV. Procedure

A. Reviewing previous lesson or The teacher will CHECK the assigned task.
presenting the new lesson
Finished product of prepared variety of desserts and sauces
Performed the “mise-en-place” in plating/present product
Guide Questions:
1. How was your experienced in dessert preparation?
2. What are the type of dessert you prepared yesterday?
3. Do you think you will be an entrepreneur by using local raw ingredients in our
community?
B. Establishing a purpose for the
The teacher will let the learners ARRANGE CODE: 3,4,2,6,5,1
(2) Present desserts
lesson
the given code phrases to know what to learn (6) attractively and
today. Write only the code on the board. (5) Identify factors in plating and
(4) and hygienic procedures
(3) Identify dessert accompaniments
(1) presenting desserts

C. Presenting examples / instances The teacher will let the learners WATCH a video on how to present and serve plated

of the new lesson
D. Discussing new concepts and
practicing new skill #1
E. Discussing new concepts and
practicing new skill #2
F. Developing Mastery
Republic of the Philippines
Department of Education
Eastern Visayas (Region VIII)
Schools Division of Leyte
JAVIER NATIONAL HIGH SCHOOL
Poblacion Zone I, Javier, Leyte
School ID: 303379
(053)570-364
dessert and ANSWER the following questions based on the video presentation
Guide Questions:
Q1. What was the video all about? What did you see?
Q2. What are the ingredients used shown in the video?
Q3. Why there is a need for you to learn about this?
Q4. Is there any technique shown in the video?
The teacher will DISCUSS about Accompaniments, Garnishes and Decoration for
Desserts. Further, the Guidelines in Plating Dessert
The teacher will ELABORATE about Plating and presenting tips and techniques
Groups Rater
Group 1 Group 4
Group 2 Group 1
Group 3 Group 2
Group 4 Group 3
The teacher will GIVE different tasks to
Group1: Perform plating dessert of the guest
order and present.
each group
Group2: Identify the local ingredients and
accompaniments in plating dessert that Each group will make their
been you of Group 1.
own rubrics for the groups to
Group3: Introduce the availability of be critiqued and the score will Rubrics:
dessert and drinks. Take order from our be added with the teachers’
guestRate today and present
Criteria the plated Score
dessert rubrics and the final score
of30 group
POINTS 1to them.
Task (Phraseology)
perform well
will be divided into two
10 POINTS Teamwork
Group4:
10 POINTS MakeTimeliness
a vlog(30minutes)
of the performance of
Group
50 OINTS1& 3 and present
Total it to the class
using the devices in front.

G. Finding practical applications of
concepts & skills in daily living
H. Making generalizations &
abstractions about the lesson
I. Evaluating Learning
J. Additional activities for application
or remediation
V. Results
Number of Learners
within Mastery Level:
Number of Learners
who need Remedial/Reinforcement:
Class Proficiency Level (CPL)
Prepared by:
ANNALOU T. MACABENTA
TVL - Teacher
Reviewed by:
GLENN G. COLOBONG
SHS – Department Head
Republic of the Philippines
Department of Education
Eastern Visayas (Region VIII)
Schools Division of Leyte
JAVIER NATIONAL HIGH SCHOOL
Poblacion Zone I, Javier, Leyte
School ID: 303379
(053)570-364
The teacher allowing the students to SHARE their experience on the task performed
today. How did they learned in plating and decorating the dessert. (with your favorite
partner)
Ask for volunteer(s) to come forward and share their experience to the class.
Guide Questions:
Q1. What are the important factors to be considered in plating and presenting desserts?
Q2. Why do we need to plate and decorate desserts before presenting to the guest?
Q3. How do you plate desserts?
Q4. What are the local ingredients presents in the desserts?
Q5. How can local ingredients help in profit-making?
The teacher allowing the students to perform individually and PRESENT DESSERT
ATTRACTIVELY and the product and performance will be rated using the rubric. (the
teacher distribute print out rubric to each students)
High Score: How will you use the local raw food to start a small business?
Low Score: Conduct an interview (video) with an entrepreneur how he or she started
his/her local dessert business
Scores
5=
4=
3=
2=
1=
0=
Checked by:
JANETTE I. ABUEDO
TLE/TVL Department Head
Approved by:
BERNARDITA L. DE PAZ
School Head – Principal III