Republic of the Philippines

Department of Education
Region V-Bicol
Division of Catanduanes
Caramoran South District
SUPANG-DATAG NATIONAL HIGH SCHOOL
WEEKLY BLENDED LEARNING PLAN
QUARTER 4 WEEK 2
Learning DATE/TIME MATERIALS/ LEARNING LEARNING TASKS LEARNING LEARNING TASKS
Area REFERENCES COMPETENCIES Lesson Flow Face to Face COMPETENCIES HOME-BASED

TLE 10- April 26, TLE Home REVIEW Teacher to present a fish rod paper to Learning Activity
COOKERY 2022/2:30 Economics. LO.2 Cooke Meat review the past lesson LO.2 Cooke Meat Cuts Sheet. Week 2. SDO
PM Rondilla A. et, Cuts ACTIVATE Teacher will present a video of a customer Catanduanes
al. ordering a specific doneness of meat. 1.3 Identify the market
1.1 Identify the forms and cuts of
LM Cookery 10 market forms Teacher to ask if students are familiar with meat Students are
and cuts of what are different texture of the meat Prepare meat cuts expected to answer all
meat they usually eat at home. according to the given the activity on LAS
Learning 1.2 Prepare meat recipe provided.
Activity Sheet. cuts according Student to share their experiences on the
Week 2. SDO to the given texture of meat they eat at their home.
Catanduanes recipe IMMERSE Teacher will discuss how texture of the
meat is important and what are the
classification of it.

Teacher to give tips on how to describe

the different doneness using the hands.
SYNTHESIZE Teacher will present photos of meat dishes
in various forms.

Students will identify the doneness of the

meat based on its appearance, color and
description.
EVALUATE Student will take a short pen and paper
test.
Plus At home students will continue to answer
the remaining activities on the LAS.
Prepared by: Noted:
ANNA POLITTE C. DEL BARRIO JESUS P. GIANAN
Teacher II School Principal I