LESSON PLAN FOR TECHNOLOGY AND LIVELIHOOD EDUCATION 9

SCHOOL Managpi National High GRADE/LEVEL GRADE 9

School
GRADE 9 TEACHER Ronel M. Adarlo SUBJECT TLE 9 COOKERY
DAILY February 20, 2023
LESSON 9 – RBD 09:58-10:58
PLAN DATE/ 9 - REL 11:00- 12:00 GRADING Third
TIME 9 - LDM 2:00 – 3:00
9 – MDY 3:30 – 4:30

Content Standard The learners demonstrate an understanding how to prepare sandwiches

B. Performance Standard The learners independently prepare sandwiches
LO 2. Prepare a variety of sandwiches
2.1 Identify sandwich Component.
Learning Competencies TLE_HECK9- 12SW-IIIb-g-12
At the end of the lesson, the students should be able to;
I. Objectives Identify the components of sandwich.
Value the importance of component parts of sandwiches
Create a simple art featuring the components of sandwiches.
II. CONTENT Components of the sandwich
III. LEARNING
RESOURCES
References Cookery Grade 9
TG pages *Page 119
LM pages K-12 Basic Education Curriculum Technology and Livelihood Education
*Pages 10-14
Textbook pages
Additional materials for learning DepEd Self Learning Modules
resources portal
Other learning resources *Powerpoint presentation and pictures
YouTube: https://www.youtube.com/watch?v=9T9pHFYB6WI
https://www.youtube.com/watch?v=hoadHlBzb1M

IV. PROCEDURE
(Before the Lesson)
Reviewing of the previous Look at the picture given and answer the following questions:
lesson.

1. What are these?

Establishing a purpose for the
lesson
Presenting examples/ instances
of the new lesson
(During the Lesson)
Discussing new concepts and
practicing new skills #1
2. What food can you make out of these ingredients?
3. What is the purpose of each ingredient?
At the end of the lesson, the students should be able to;
Identify the components of sandwich.
Value the importance of component parts of sandwiches
Create a simple art featuring the components of sandwiches.
Can someone tell me the parts of a salad?
Discuss the Basic Components of a Sandwich:
1. The structure or base
2. Moistening agent
3. The filling
Discussing new concepts and
practicing skills #2

Developing mastery (Formative Direction: Draw your very own sandwich and label it’s parts.
Assessment) Example:

Finding practical application of Why is it important to know the different parts of a structure?
concepts and skills
(After the Lesson)
Making generalization and Describe and give example of each part of a sandwich.
abstraction about the lesson
Evaluating learning Directions: Read and analyze each question carefully and circle the letter
of the correct answer.

1. What it is the part of the sandwich where the ingredients are placed,
consists of some form of
bread or dough produce
that is whole or sliced?

A. The structure or base

B. Moistening agent
C. The filling
D. None of the above

2. What are the main components of a sandwich?

A. Bread, moistening agent, filling
B. Bread, filling, garnish C. Bread, filling, condiments
D. Bread, filling, Meats

3. Which of the following is meant to bind the sandwich providing an

improvement of both flavor and texture?
A. Base
B. Filling
C. Meat
D. Moistening agent

4. Mira is putting mayonnaise on her chicken sandwich. Which of the

following part of a sandwich does mayonnaise belong?
A. The structure or base
B. Moistening agent
C. The filling
 D. None of the above

5. Which is the following is FALSE about the filling?

A. It can be hot
B. It can be cold
C. It is meant to bind the sandwich
D. It can be cooked, cured meat, fruit vegetables, salad or a combination of
any of them
Additional activities for Read tomorrow’s topic which is the “Types of bread suited
environment of remediation for sandwiches” on pages 3 - 4 from your Contextualized Learning Activity
Sheets (CLAS)
Quarter III - Week 2 & 3: Preparing a Variety of Sandwiches
First Edition, 2020.
V. REMARKS

VI. REFLECTIONS
No. of learners who earned
80% in evaluation
No. of learners requiring
remediation
Did the remedial lesson work?
No. of learners who continue to
acquire remediation
Which of my strategies worked
well?
What difficulties did I encounter
which my head can help me
solve?
What innovation or localized
materials did I use?

Prepared by : Reviewed by: Noted by:

RONEL M. ADARLO JOSELITA C. DE GUZMAN Ph.D DENNIS T. DELA TORRE

Teacher I Head Teacher III-TLE Dept. Principal II