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DEPARTMENT OF EDUCATION
Region 02 (Cagayan Valley)
SCHOOLS DIVISION OFFICE OF CAGAYAN
Regional Government Center, Carig, Tuguegarao City, 3500
GADU NATIONAL HIGH SCHOOL
Gadu, Solana, Cagayan
LESSON PLAN
IN
Grade 9- Cookery
(Checking freshness of fish and shellfish )
I. Objectives
A. Content Standards The learner demonstrates an understanding of
concepts, underlying theories and principles in the
preparation and cooking seafood dishes
B. Performance Standards Independently prepare and cook seafood dishes.
C. Learning L.O 2 Handle seafood dishes
Competencies/Objectives
II. CONTENT Handling storage of fish and shelfish
III. LEARNING
RESOURCES
A. References Learning Activity Sheets (LAS )
1. Curriculum’s Guide CG Grade 9 –module
pages
2. Textbook Pages Page 203-205
3. Additional Materials Power point presentation
from Learning Activity sheets through power point presentation
Resource (LR) portal
B. Other Learning
References
IV. PROCEDURES
A. Reviewing previous Activity guess the box
lesson or presenting the Review:
new lesson Ask the students the previous topic.
B. Establishing a purpose Collecting Ideas!
for the lesson Let students share their knowledge on the lesson.
Power point Presentation
C. Presenting
examples/instances of Present learners the different guidelines in
the new lesson checking the freshness of fish and seafood
VI. REFLECTION
A. No. of Learners who
earned 80% on the
formative assessment
B. No. of learners who
require additional
activities for
remediation.
C. Did the remedial lessons
work? No. of learners
who have caught up with
the lesson.
D. No. of learners who
continue to require
remediation.
E. Which of my teaching
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?