Republic of the Philippines

Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
BAGONG SILANGAN HIGH SCHOOL

TECHNOLOGY AND LIVELIHOOD EDUCATION

TLE 10-COOKERY
September 19-23, 2022
I. OBJECTIVES
At the end of the lesson students should be able to:
A. identify tools, utensils and equipment needed in egg preparation;
B. clean, sanitize and prepare tools, utensils and equipment needed in preparing egg dishes and;
C. identify egg components and its nutritive value

II. SUBJECT MATTER

Area : Grade 10-Cookery
Topic : PERFORM MISE’EN PLACE
Materials: visual aids, cookery-10 handouts
Reference: LM-Cookery 10, pages 53-57

III. PROCEDURE
A. Routinary Activities
 Prayer
 Greetings
 Checking of Attendance

B. Preliminary Activity
* Motivation: YES/NO Cards. Directions: Using a 4 x 6 inches Index Card, do the activity below:
a. Write YES on one side and NO on the other side
b. When the teacher shows you a kitchen tool, a kitchen utensil or equipment with label, raise the index card
showing YES if the label is correct and NO if it is wrong.
c. Do the same in the succeeding questions.

Procedure
1. Ask participants, working in pairs or small groups, to create 10-20 cards that illustrate the things
they think children need and want to be healthy and happy. They may draw these things on the
cards or cut out and paste on pictures from magazines.
2. Each pair or group exchanges cards with another. The group then sorts out the new cards into
categories:
*Which things are NEEDS (e.g., essentials for survival, such as food, health care, shelter)?
*Which things are WANTS but not NEEDS (e.g., desirable but not necessary for survival, such as
toys, education, or voting rights)?
*Which things are neither?

C. Lesson Proper:
a. Ask the student to present their previous activity about the success stories of an entrepreneur in
food industry or related in cookery.
b. Define the market and market environment.
c. Discuss the USP (unique selling position) in the market
d. Explain to the class the concepts of developing a product.

D. Application
Directions: Product Conceptualization
Using the space and figures below, develop your own concept for your product or service. Utilize
bullets in every stage of product conceptualization in listing important key ideas.

J.P.Rizal Street, Brgy. Bagong Silangan

Quezon City, Metro Manila
 Republic of the Philippines
Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
BAGONG SILANGAN HIGH SCHOOL

E. Generalization
Ask the students about the following:
1. What strategy did you consider to have a unique selling proposition to your product or service?
2. How did you identify your customers?

IV. EVALUATION/ASSESSMENT
Direction: In order to deepen your understanding of the lesson, perform the following tasks:
Prepare a short narrative report about the aforementioned topics. You may highlight the ―aspect that
increases your knowledge of product development.

V. ASSIGNMENT/AGREEMENT
Interview a successful chef or entrepreneur in your area whose type of business is
related to Cookery. Focus your interview on PECs and other business-related attributes
that helped them become successful. Analyze the result of the interview and reflect on the
similarities and/or differences. Write your answer on a separate sheet of paper.

Reference:
Torres, A. M. (2015, June 18). Cookery g10 learning module. Retrieved from
https://www.academia.edu/13079564/cookery_g10_learning_module

Prepared by:

Mr. Marvin M. Dela Cruz

Subject Teacher

Checked by: Noted by:

Ms. Dolores A. Chiong GEEH D. LOBITAÑA

MT II – TLE DEPARTMENT Teacher II, Office-in-Charge

Approved by:

Maria Gina M. Rocena

J.P.Rizal Street, Brgy. Bagong Silangan

Quezon City, Metro Manila
 Republic of the Philippines
Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OF QUEZON CITY
BAGONG SILANGAN HIGH SCHOOL

Principal IV

J.P.Rizal Street, Brgy. Bagong Silangan

Quezon City, Metro Manila