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School: STA. BARBARA INTEGRATED SCHOOL Date: March 14- March 18 ,2022
LEARNING Teacher: JOY M. PERALTA Quarter/Week: Quarter 3-Week 4
PLAN
Subject: ESP 7,TLE7,TLE 9,TLE 10 School Head: __________________________
EDGAR E. SAGUN
Principal III

Day and Learning

Learning Competency Learning Tasks Mode of Delivery
Time Area
Thursday ESP Napatutunayang ang piniling uri ng I. Sagutan ang subukin P.2 7:30-8:30am
& Friday 7 pagpapahalaga batay sa hirarkiya ng mga Thursday
7:30-8:30 pagpapahalaga ay gabay sa II.Basahin at unawain ang pagtalakay sa paksa sa Online Delivery:
am makatotohanang pag-unlad ng ating pahina 4-9 - Combination of
pagkatao. Aralin 4 Synchronous +
Pagpapahalaga Ko: Gabay Tungo sa Asynchronous Teaching
Pag-unlad ng Aking Pagkatao See attached videoclips
and digitalized modules
III. Gawain -Output should be sent
Gawin ang mga sumusunod na Gawain Isulat ang thru messenger and email
sagot sa iyong sagutang papel. 7:30-8:30am
Pahina 6-7 Friday
Modular Delivery:
IV, Pagsusulit at pangwakas sa pahina 8-9 Combination of Digital +
Printed
DepEd TV
Videolink: Send back outputs to the
https://www.youtube.com/watch?v=x_1Qy9Obpgo teacher/school for
checking the day of
retrieval and distributions
of modules

11:00-12:00pm
Wednesday
Online Delivery:
Monday to MELC: LO 2. Prepare a Variety of - Combination of
Friday TLE Sandwiches Synchronous +
11:00- 9 Code: TLE_HECK9SW-IIIb-g-12 I. Give the definition of spread and fillings Asynchronous Teaching
12:00pm Week 1 Objectives: See attached videoclips
 1. Differentiate suitable fillings and II. Identify the following: pages 2-7 and digitalized modules
spreads for sandwiches; and a. Different types of fillings -Output should be sent
2. Identify different types of fillings and b. Different combinations of fillings thru messenger and email
spreads for sandwiches.
III. Do the following activities: 11:00-12:00pm
a. activity 1 page 8-9 Monday-Friday
b. activity 2 page 10-11 Modular Delivery:
Combination of Digital +
IV. PERFORMANCE TASK:pages 12-15 Printed
Pizza Bread Send back outputs to the
teacher/school for
Note: Student can use available local ingredients checking the day of
retrieval and distributions
Videolink: of modules
https://www.youtube.com/watch?v=fjdTBxLNuzw

12:00- LUNCH BREAK

1:00
Monday to TLE MELC: LO 4. Store and Reconstitute I.Review p.2 1:00-2:00pm Monday
Friday 10 Stocks, Sauces and Soups Items Code: Online Delivery: -
1:00- Week 1 (TLE_HECK10SSS-IIId-23) II. Discussion Combination of Synchronous
2:00pm Objectives: 1.Storing and reconstituting stocks, sauces and + Asynchronous Teaching
1. Discuss storing and reconstituting soups;
See attached videoclips and
stocks, sauces and soups; 2. Storing process of starch and sauces;
digitalized modules
2. Distinguish the storing process of starch 3. Ways of reconstituting stocks, sauces and
and sauces; soups -Output should be sent thru
3. Identify ways of reconstituting stocks, messenger and email
sauces and soups; and III. Independent Practice 1:00-2:00pm Tuesday-
4. Make a collage of different stocks, Activity 1-2. Pages 8-9 Friday Modular Delivery:
 sauces, and soups and its storing
procedures.
Combination of Digital +
IV. Performance Task: SCRAPBOOK TIME Printed
Directions: Make a scrapbook of different stocks, sauces
Send back outputs to the
and soups. Include descriptions, ingredients and
teacher/school for checking
procedures, storing procedures and how it is
the day of retrieval and
reconstituted. You will be graded by your
distributions of modules
parent/guardian. Copy the rubrics and to be rate on a
separate sheet of paper.

Videolink: 2:00-3:00pm
https://www.youtube.com/watch?v=1dRHzPI-B1w Monday-Thursday
Modular Delivery:
Combination of Digital +
MELC: LO3 Performing Mensuration and Printed
Monday to TLE Calculation I. Discussing the importance of correct DepEd TV
Friday 7 Code: TLE_HEBP7/7-Ob-4 measurement Send back outputs to the
2:00- Objectives: teacher/school for checking
3:00pm After going through this module, you are II. Classify the dry and liquid ingredients the day of retrieval and
expected to distributions of modules
a. Classify dry and liquid ingredients III. Identify techniques on how to measure different 2:00-3:00pm
b. Measure dry and liquid ingredients baking ingredients correctly. Monday
accurately Online Delivery: -
c. Reading of measurement is practiced II. What I Have Learned Combination of
and applied. Do the given activities on page 8 Synchronous +
Asynchronous Teaching
III.Performance Task: Directions: Measure correctly the See attached videoclips and
ingredients listed below. Follow the instructions on how digitalized modules
to perform it. A scoring rubric will determine -Output should be sent thru
your score. messenger and email

Videolink:
https://www.youtube.com/watch?v=Tlbhwxxs9Sc