Lesson School Antipolo City SPED Center Grade Level Transition

Teacher SHIRLEY S. GAMIT Learning Area LIVELIHOOD EDUCATION

Teaching Date January 13-February 17, 2023 Quarter 3 Week 2

Exemplar
Teaching Time 7:00-9:30/9:30-12:00

I. OBJECTIVES At the end of the lesson, learners are expected to:

● Describe the characteristics of desserts

● Identifies varieties of ingredients in preparing desserts

● Identify and unlock difficult words in a given text (TP_EFP-vd-NG-2)

Read the words given

A. Content Standards Demonstrates understanding of the basic concepts and processes in preparing desserts

a. Performance Standards Prepare desserts and observe proper and creative plating techniques

b. Most Essential Learning Competencies Describe the characteristics of desserts

(MELC) Identifies varieties of ingredients in preparing desserts
c. Enabling Competencies
II. CONTENT  Importance of dessert in a meal

 Classifications of dessert and their characteristics

III. LEARNING RESOURCES

A. References K-12 Transition Curriculum for Learners with Disabilities
TP_LPCK-PSW-NG-6

a. Teacher’s Guide Pages Page 204 K-12 Transition Curriculum

b. Learner’s Material Pages
c. Textbook Pages
d. Additional Materials from Learning Pinterest, you tube videos, created activities by the teacher
Resources
B. List of Learning Resources for a. Livelihood Package
Development and b. Learning Activity Sheets
Engagement Activities c. LE & Ppt
d. Canva for Education
e. You tube video

IV. PROCEDURES
A. Introduction Day 1
I. Preliminary Activities
• Greetings (online)
• Prayer
• Attendance
• Class rules
II. Motivation

Is this a dessert or not? Lets name the characteristics of a dessert.

Day 2

LE_LIVELIHOOD EDUCATION SSG2022-2023

 Game: In or out?

Tell whether the picture shown were ingredients of a leche plan or not. Just say IN or Out.

Day 3

Activity 1: Connect the picture and its word.

a. evaporated milk

This Photo
by Unknown
Author is
licensed
under b. condensed mik
CC BY-SA

Day 4

The teacher will show the making of a leche plan and demonstrate it to the class. Alongside, the students will do the

same procedures. Show them step by step.

Day 5

Are you excited to make your own jelly leche flan?

DAY 1

B. Development
The teacher will show a video of making a leche plan dessert. Then discuss what are the ingredients needed.

https://youtu.be/CoQYl10KbJw

Show the PowerPoint presentation. Let the children name the varieties of desserts.

DAY 2

LE_LIVELIHOOD EDUCATION SSG2022-2023

 You don’t need to worry about anything! After all, our main ingredient for today is Gulaman which is a very easy-to-use
ingredient for all kinds of desserts! Moreover, the cooking procedure is also very quick and simple so expect that we’ll be
finished in no time. The ingredients can also be found easily in local supermarkets and grocery stores. So, are you all set?
Let’s do it! 

To start, the ingredients we’ll need are eggs, evaporated milk, condensed milk, white sugar, vanilla extract, water, and
Yellow unflavored gulaman. We need the yellow color of gulaman because we’ll be making a dessert similar to Leche
Flan. 

Day 3 Matching names to each ingredient (Use flashcards)

Day 4 Lets familiarize with the steps in making jelly leche flan

Day 5 Preparation of Jelly Leche Flan

C. Engagement Day 1

Let’s name the different varieties of dessert found in the video. Name your favourite dessert. Do you know how
to prepare it?

Assignment: Bring the following ingredients and needed materials tomorrow.

1. 370 ml Condensed milk

2. 370 ml Evaporated milk
3. Jelatin unflavored (yellow)
4. Calamansi
5. Vanilla
6. ¼ washed sugar
7. Llanera small or plastic container with cover

Day 2

Match the name of ingredients in flashcards with the real one

Day 3

Match the name of ingredients in flashcards with the real one

Day 4

Name the ingredients that are needed in making jelly leche flan. And how they make jelly flan and

caramelized the sugar

Day 1
D. Assimilation

LE_LIVELIHOOD EDUCATION SSG2022-2023

 Connect the ingredients with its name

Day 2

Get the needed ingredients of a jelly flan in the box. Nmae and label.

Day 3

Naming the tools and equipment that we will be using.

Day 4

Name the steps in making jelly leche flan?

Day 5

Let the student do the preparation of dessert.

Performance Rubric:

5 – Prepares dessrt without assistance

4 – Prepares the dessert with minimal assitance

3- Prepares the dessert with maximum assistance

V. REFLECTION The student will draw their feelings as what they have learn from the lesson.
Check yourselves if you are doing them. Then do it at home.

PREPARED BY:

SHIRLEY S. GAMIT

Teacher

Noted by:

DR. DULCE D. LASCONIA

MT I/ OIC

LE_LIVELIHOOD EDUCATION SSG2022-2023