Semi-detailed Lesson Plan

in
Grade 11
TVL – Bread and Pastry Production NC II

I. Objective/s : Able to Recognize the kinds of knives and their function

II. Subject Matter : Kinds of knives and its function

a. References : K-12 BEC T.L.E Module

b. Materials : Paring knife, Serrated knife, Chef’s knife, IM’s

III. Procedure :
a. Preparation/Routinary Activities:
 Prayer
 Attendance
b. Motivation :
1. Have anyone of the class already seen a different kinds of
knife?
2. A video clips presentation ( kinds of knives )
c. Lesson Proper:

1. ACTIVITY
 Group the class into two (2), and let the student identify the
different kinds of knives.
2. ANALYSIS
 Presentation and discussion of the topic.
 Do you know what are the kinds of knives
 What are the different function of the knives

3. ABSTRACTION
 What are the kinds of knives that we discuss?
 Video clip Presentation ( it’s Functions )

4. APPLICATION
 Student able to answer the assessment activity
IV. Evaluation : Student Recognize the kinds of knives and their functions

1. Paring Knife – Refers in Peeling fruits and knife

2. Serrated – Refer in cutting breads
3. Chef’s Knife – useful for most cutting and chopping jobs

V. Assignment :

 Topic – types and uses of cleaning materials

 Reference – K-12 BEC T.L.E. page. 41-43

Prepared by:

SHERRY-ANN YANGZON-MABANSAY
Instructor,
Bread and Pastry Production NCII