Lesson Plan in TVL (Cookery)

I. OBJECTIVES
At the end of the session, the students will have been able to:
 Understand the proper procedure in preparing Crème Brulee and Banana Pudding with
butterscotch sauce.
 Demonstrate the process of preparing the Crème Brulee and Banana Pudding with
butterscotch sauce.
 Appreciate the process of preparing the Crème Brulee and Banana Pudding with
butterscotch sauce.

II. SUBJECT MATTER:

TOPIC: PREPARATION OF CRÈME BRULEE AND BANANA PUDDING WITH
BUTTERSCOTCH SAUCE
REFERENCES: INTERNET SOURCE
https://createwithcream.ph/recipe/creme-brulee
https://www.taste.com.au/recipes/butterscotch-banana-puddings

MATERIALS: Mixing bowl, wire whisk, measuring cups, plate, bowl, spoon, raw ingredients,
sifter, molders, electric mixer (optional), oven

III. PROCEDURE:
A1- Activity (Pre-lab)
a. Sanitation
b. Ingredient and Materials Preparation

Activity Proper
c. Setting of Standards
- Students will perform the task individually
- Each student will be able to understand, demonstrate, and appreciate the proper
procedure
in preparing Crème Brulee and Banana Pudding with butterscotch sauce.

A-2- Analysis
The teacher will ask the following:
o How was your activity?
o How about your outputs? How did you come up with that plating?
o From the processes of preparing the desserts, which process is familiar to you or
you have done often at home?

A3- Abstraction/Generalization

o How are you going to identify the different materials and methods/techniques used in
the preparation of the desserts?
o Do you know the different methods used in preparing the Crème Brulé and Banana
Pudding with butterscotch sauce?
 o How are you going to utilize the methods used in the preparation of the desserts?

A4- Application
MECHANICS
IV. EVALUATION
Directions: The students will recall and identify the methods of cooking used in the preparation of the
desserts. Individually, write a five-sentence paragraph about the methods of cooking involved in the
preparation of the desserts and how it is done. Write it on a ½ crosswise sheet of paper.

Rubrics:
 Identification and Explanation- 10 points
 Spelling- 5 points
 Penmanship- 5 points

V. ASSIGNMENT

Directions: Research in advance different Filipino cuisines and how it is being prepared.

PREPARED BY:

CANTORNE, JOY C.