LESSON PLAN FOR EVALUATION

Name of Teacher: Andrei Ryan Scott D Masicap Grade/ Year level: G 11

Learning area: CookeryQuarter: N/AModule No. N/A
Lesson no. 1 Duration (minutes/ hours): 30 - 40 mins.
Key Understandings to The introduction of basic food safety and handling in the workplace.
be Developed
Learning Objectives Knowledge: to know the causes of food borne diseases and how to prevent it.
Skills: to apply basic food handling in the workplace
Attitudes: listening, hands on activity, critical thinking.
Resources needed Power point presentation, handouts.
Elements of plan Methodology
PREPARATIONS Motivation/ Introductory activity Start with the introduction of the basic food safety
How will I make the This part introduces the lesson content as and handling.
learners ready? a warm up activity to give the learners
zest for the incoming lesson and idea
How do I prepare the about what it to follow. One principle in
learners for a new learning is that learning occurs when it is
lesson? conducted in a pleasurable and
(Motivation/ Focusing/ comfortable atmosphere.
Establishing Mind – Set/
Creating Interest Building
Background Experience –
Activating Prior
Knowledge/Appreciation -
Preview – Drill)
PRESENTATION Activity Give some questions first and explain briefly and
How will I present the This is an interactive strategy to elicit completely on analysis.
lesson? learner’s prior learning starts where the
learners are. Carefully structured
What materials will I use? activities such as individual or group
What Generalization/ reflective exercises, group discussion, self
Concept/ Conclusion/ or group assessment, dyadic or triadic
Abstraction will the interactions, puzzles, simulations or role
play, cybernetics exercise, gallery walk
learners arrive at? and the like maybe created. Clear
(Showing/ Demonstrating/
instructions should be considered in this
Engaging/ Doing/ Experiencing/
part of the lesson
Exploring/ Observing
-Role playing, dramatizing, Analysis Accept questions from the learners for them to clarify
brainstorming, reacting, Essential questions are included to serve their confusions with the lesson.
interacting. as a guide for the teacher in clarifying key
-Articulating observations understandings about the topic at hand.
finding conclusions, Critical points are organized structure the
generalizations, abstraction discussions allowing the learners to
-Giving suggestions, reactions maximize interactions and sharing of
solutions recommendation) ideas and opinions about expected issues.
Affective questions are included to elicit
the feelings of the learners about the
activity or the topic. The last questions or
points taken should lead the learners to
understand the new concepts or skills
that are to be presented in the next part
of the lesson.
 Abstraction Give some pointers/ tips and techniques on how to
This outlines the key concepts. Important execute basic food handling in the near future.
skills that should be enhanced and the
proper attitude that should be
emphasized. This is organized as a lecture
that summarizes the learning emphasized
from the activity, analysis and new inputs
in this part of the lesson.

PRACTICE Application Give a situational question and let them answer with
What Practice exercices/ This part is structured to ensure the attitude if they’re in the kitchen.
applications will I give to commitment of the learners to do
something to apply new learning in their
the learners? own environment.
(Answering practice exercise
-Applying learning in other
situations/ real life situations.
-Expressing one’s thoughts,
feelings, and opinions, beliefs,
through artwork, songs, dances,
and sports.
-Performing musical
numbers/dances, manipulate
activities, etc.)

ASSESS- ASSESMENT MATRIX

MENT Levels of Assesment What will I asses? How will I asses? How will I score?
Knowledge The basic information of food By discussing the Every answer is a
(refer to safety and food handling. And food safety and point score
DepED how to prevent food handling basics equivalent to 1
Order No contamination.
73, s 2012 Process or Skills Identify and show which the By giving oral Criteria based on
for the
examples) bad habits on food safety and presentation to how the students wil
handling are. the students respond to
questions.
Understanding(s) By giving situational questions Situational Point to each correct
for the students to analyze and questions question.
answer.

Products/Performances Give questions about the Pop – quiz Every correct answer
(Transfer of understanding) hazards, contaminants and how is a corresponding
to prevent the contamination. point(10 in total).

Assignme Reinforcing the day’s By giving pointers about the other types on how to prevent contamination.
nt lesson
Enhancing the day’s lesson By searching the web on how to be more cautious in the kitchen
Preparing for the new Research for pathogens commonly seen due to food borne disease.
lesson