Instructional Planning

(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)

Detailed Lesson Plan (DLP) Format

Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:

1 TLE (Illustration) 10 1 1 hour

Learning Competency/ies: Code:
(Taken from the Curriculum Guide)
Discuss the relevance of the course
Key Concepts / Understandings to be
Developed

Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
Knowledge (D.O. No. 8, s. 2015)
The fact or
condition of knowing Remembering Identify the characteristics of effective purchasing steps and procedures
something with
Skills
familiarity gained Understanding Explain the characteristics of effective purchasing steps.
through experience or
The ability and
association
capacity acquired Applying Perform the effective purchasing steps and procedures
through deliberate,
systematic, and Analyzing
sustained effort to
smoothly and
adaptively carryout Evaluating
complex activities or
the ability, coming Creating
from one's knowledge,
practice, aptitude,
Attitude
etc., to do something Internalizing values Display cautiousness in purchasing effectively.

Values Internalizing values

Makatao: Display appreciation on effective purchasing steps & procedures
2. Content Effective purchasing steps and procedures

K-12 Basic Education Curriculum Technology and Livelihood Education LM

Household Services/Grade 10 pp 54-56

3. Learning Resources

Projector, Laptop, Powerpoint presentation, Realia(vegetables, dried fish, spices, seasoning)

4. Procedures
4.1 Introductory Activity
Picture Analysis through Power Point (see attachment)
3 minutes
4.2 Activity
Role Playing: Group students into five and portray the following situations.
1. Buy the Right Quantity.
2. Buy the Right Quality
12 minutes 3. Buy at the Right Price
4. Buy from the Right Source.
5. Buy at the Right Time.
What can you say about the first group's activity? Second activity, so on and so forth...
4.3 Analysis When can we say that we are buying the right quantity? right quality? right price? from the right source?at
the right time?
Is this applicable to a real life situation? How?
7 minutes

4.4 Abstraction Lecturette in powerpoint (See attachment)

----Purchasing of food and supplies is one of the most important
activities in home and in any food establishment. It is defined as the process of buying the right amount of
food at the right time, from the right place and from the right source.
 Lecturette in powerpoint (See attachment)
----Purchasing of food and supplies is one of the most important
activities in home and in any food establishment. It is defined as the process of buying the right amount of
food at the right time, from the right place and from the right source.
15 minutes

4.5 Application Let the learners arrange the effective purchasing steps and procedures chronologically.
10 minutes (See attachment)
4.6 Assessment Pencil and Paper test:
1. Enumerate atleast 3 main objectives of an effective purchasing program.
2. What is purchasing? (5 pts.)
3. Why is purchasing technique is important?
4. Enumerate the following guidelines that you should remember for
Tests effective purchasing activity.
9 minutes

4.7 Assignment
Interview at least three owner managers or the Chief cook. Ask their
Preparing for the new lesson considerations in preparing the recipe, its quantity and determining the
2 minutes price of their menu.

4.8 Concluding Activity

Tell the students the value of cautiousness: "“Life has its woes so learn to be on your toes, be alert.”
2 minutes

5.      Remarks carried

6.      Reflections 85% of the learners out of 35 students got PL

A.  No. of learners who earned 80% C.   Did the remedial lessons work? No. of learners who
in the evaluation. have caught up with the lesson.

B.   No. of learners who require

D.  No. of learners who continue to require remediation.
additional activities for remediation.

E.   Which of my learning strategies

worked well? Why did these work?

F.   What difficulties did I encounter

which my principal or supervisor can
help me solve?

G.  What innovation or localized

materials did I use/discover which I
wish to share with other teachers?

Prepared by:

Name: School:
MAYLYN C. AVENIDO BOLJOON NATIONAL HIGH SCHOOL
Position/
Designation Division:
:Contact TEACHER
99558045661 CEBU PROVINCE
eljenlucernas@gmail.com
Email address:
Number:

Appendices
1. Powerpoint presentation which includes :
a. Pictures for Analysis
b. Rubrics for Role Playing
c. Slides for Abstraction
c. Formative Assessment
2. Answer Key
60
attitude
Receiving Phenomena
Responding to Phenomena
Valuing
Organization
Internalizing values
assignment
Reinforcing / strengthening the
day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation

Talking to Learners/ Conferencing

Anlysis of Learners' Products

Tests
Answer Key: .

Pencil and Paper test:

1. Enumerate atleast 3 main objectives of an effective purchasing program.
Buy the product that is best suited for the menu
Buy the proper quantity of the item.
Pay the proper quantity of the item.
Deal with only reputable and dependable suppliers.

2. What is purchasing? (5 pts.)

It is defined as the process of buying the right amount of food at the right time, from the right place and from the
source
It is a complex and dynamic process with the goal of securing the pre-established standards for quantity and with
economical price to meet the needs of the food service operation.

3. Why is purchasing technique is important?

4. Enumerate the following guidelines that you should remember for effective purchasing activity.
Buy the Right Quantity.
Buy quantities based on the operation’s needs and par stocks to avoid storage cost, wastage, pilferage, and too mu
money tied up in the storeroom.

Buy the Right Quality

The right quality is not always the best qualities. The right quality is that determined by the needs of operations and
communicated through food specifications. This is what must be strictly followed and monitored.
 
Buy at the Right Price
Canvass, canvass, and canvass. Do not be satisfied with just one or two suppliers. Go out of your way to find
establishments with good prices.
Buy from the Right Source.
Be sure that your supplier is reputable and reliable. Their products must be safe and come from good sources. They
also deliver what they promise within the given period of time.
 
Buy at the Right Time.
Observe the needs of the production area carefully. Schedule regular purchases based on the needs. Avoid emerge
purchases as this costs money. Consider ingredients in season and delivery lead-time of suppliers. Practice “just-in-
whenever practical

 
main objectives of an effective purchasing program.
hat is best suited for the menu
uantity of the item.
uantity of the item.
putable and dependable suppliers.

pts.)
ocess of buying the right amount of food at the right time, from the right place and from the right

mic process with the goal of securing the pre-established standards for quantity and with
the needs of the food service operation.

hnique is important?
g guidelines that you should remember for effective purchasing activity.

he operation’s needs and par stocks to avoid storage cost, wastage, pilferage, and too much
eroom.

ways the best qualities. The right quality is that determined by the needs of operations and
od specifications. This is what must be strictly followed and monitored.

anvass. Do not be satisfied with just one or two suppliers. Go out of your way to find
prices.
e.
is reputable and reliable. Their products must be safe and come from good sources. They must
mise within the given period of time.

production area carefully. Schedule regular purchases based on the needs. Avoid emergency
money. Consider ingredients in season and delivery lead-time of suppliers. Practice “just-in-time”