SEMI-DETAILED LESSON PLAN IN

COOKERY NCII

QUARTER 1
WEEK 9 (DAY 4)

I. Objectives:
At the end of the class the student shall:
1. explain the occupational health and safety;
2. illustrate sanitary practices in presenting appetizer;
3. value the learning on the importance of occupational health and safety in
presenting appetizer.

II. Subject Matter:

Topic: Prepare Appetizers
Sub-topic: Occupational Health and Safety (OHS)
Code: TLE_HECK9-12PA-Ii-5
Reference: TESDA Module, Internet, CG
Materials/ Resources: LCD, Paper and pen

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review
Class Standard
Motivation: Have you prepare or cook at home? What did you
do first before cooking? During preparation

B. Lesson Proper:

Activity:
Movie Clips on the preparation of appetizer

Analysis:
What did you observed in the movie?
How about in the preparation of appetizer?
In the presentation, what have you observed?

Abstraction:
How it is important you to observed sanitary practices in
presenting appetizer? If you were a chef in a certain food
chain would you consider sanitary practice and safely in
food preparation?
 Application:
Direction: Group yourself into 5, each group will be given
3mins. To discuss and 2mins. Presentation. Illustrate sanitary
practices in preparing appetizer. The group will also observe and
give comments, recommendation on safety and sanitary
practices.

Class reporting…

IV. Assessment/ Evaluation:

Performance test

V. Assignment:
Study for a long quiz..