A Semi Detailed Lesson Plan

Perform Mise’ En Place

I. Objectives
By the end of the lesson, the pupils are expected to:
a. Identify tools and equipment needed in preparing dessert;
b. Value the uses and importance of the tools and equipment needed in
preparing dessert;
c. Demonstrate the proper use of tools and equipment needed in preparing
dessert.
II. Subject Matter:
A. Topic: Perform Mise’ En Place tools and equipment needed in preparing
dessert
B. K to 12 TLE Learning Module Grade 9 Commercial Cooking
C. Materials:
 Laptop, PowerPoint presentation, and video presentation.
D. Values: Obedience, cooperation and appreciation.

III. Procedures

A. Preparation
The teacher will begin the class by greeting the students, leading the prayer,
and checking the attendance.

B. Motivation
The learner will play crossword puzzle. They will find the words listed in their
activity

The teacher will ask what words did you find?

Are they something to do with tools an equipment use in preparing desert?

C. Lesson Proper
 The teacher will start the lesson by discussing tools and equipment
needed in preparing dessert

D. Activity
The teacher will give the students a picture and ask them if they have it at
home. Next the teacher will ask the student if what is in the picture
E. Generalization
What is the importance of the tools and equipment in preparing desert?

F. Evaluation
 The teacher will give a paper and pen test regards to the lesson.

G. Application
The teacher will show a realia of tools and equipment and ask the learner the
name and use of each tools and equipment.
Prepared by: