Republic of the Philippines

Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
LA PAZ NATIONAL HIGH SCHOOL
San Roque, La Paz, Tarlac

A DETAILED LESSON PLAN

IN
TECHNICAL VOCATIONAL EDUCATION
COOKERY 9

Suitable Filling and Spreads for each type of

Sandwiches

Prepared by:

JAMES KARLO P. JAVIER

Practice Teacher

Checked by:

CHRISTINA D. MANALANG
Cooperating Teacher

Reviewed by:

MAYROSE P. GARCIA
TVE Head Teacher III

LALAINE C. RAZON
BTLE 4B – Supervisor
 Updated Detailed Lesson Plan
School: La Paz National High School Grade Level: Grade 9
Teacher: James Karlo P. Javier Learning Area: Home Economics - Cookery
Teaching Date: March 10, 2023 Quarter: 3
Teaching Time: 9:45 – 11:45 am Section: Cookery – 9

I. OBJECTIVE
A. Content Standard The learner demonstrates an understanding of how to
prepare variety of sandwich
B. Performance Standard The learner independently prepares a variety of sandwich
C. Learning LO 2: Prepare a variety of sandwiches.
Competencies/Objectives At the end of the lesson, learners are expected to:
With learning code 1. Identify the filling suited for making sandwiches.
2. Familiarize the filling used for sandwich making.
3. Value the importance of filling and spread to enhance
sandwich flavor or taste.
Code: TL E_HECK9SW-IIIb-g-12
II. CONTENT Main Topic: Prepare a Variety of Sandwiches
Sub-topic: Suitable filling and spreads for each type of
sandwich
III. LEARNING
RESOURCES
A. Reference
Teacher’s Guide
Learner’s Materials Learning Module in Technical Vocational Education –
Pages Home Economics – Cookery 9
Textbook Pages pp. 137 – 139
Additional Materials Learning Activity Sheet in Technical Vocational Education
from – Cookery 9
Learning Resource Portal
B. Other Learning Pptx, visual aids, worksheet, rating sheet
Resources
IV. PROCEDURES
LEARNING PROCEDURE TEACHERS ACTIVITIES LEARNERS
ACTIVITIES
Preliminaries Greetings, prayer, picking up pieces of trash and arranging
(5 minutes) chairs.
A. Review of previews lesson The teacher will have a The students are
or presenting a new lesson review discussion about their attentively listening and
previous lesson. participating into the
teacher’s discussion.

B. Establishing a purpose for The students will watch an The students are
the lesson audio video presentation. attentively watching the
Discovering the new lesson. video.

The students will answer the

guide question.
What was the video all about?
The students are actively
answering the question.

C. Presenting The students will do the The students are

examples/instances of new activity: Semantic web attentively listening and
lesson Fillingera participating into the class
activity.
Describing the uniqueness of
 fillings or spread used in
making sandwich.
D. Discussing new concepts and The teacher discusses the The students are listening
practicing new skills #1 suitable filling and spread while taking down notes.
used in making sandwiches.

Types of filling
1. Dry Fillings
2. Moist Fillings
Meat and Poultry
1. Beef Products
2. Pork Products
3. Poultry
4. Sausage Products
Cheese
Fish and Shellfish
1. Seafood Filings
Mayonnaise based salads
Vegetable items
Miscellaneous
Most popular sandwich
fillings combinations
1. Chicken Salad
2. Egg and Cheese
3. Chicken and Bacon
4. BLT – Bacon Lettuce
and Tomato (also
contain eggs)
5. Cheese and Onion
6. Prawn Mayonnaise
7. Chicken and Ham
8. Cheese and Ham
9. Salmon and
Cucumber
10. Tuna and Cucumber
11. Pimiento Cheese
12. Peanut Butter and
Jelly
13. Egg and Bacon
14. Ham and Egg
15. Corn Beef and Cheese
16. Cream Cheese and
Bacon
17. Chicken Caesar
18. Chicken and Stuffing
19. Apple Slaw – mix
mayonnaise, lemon
juice, cheese, apple,
onion.
E. Discussing new concepts and The teacher discusses the The students are listening
practicing new skills #2 suitable filling and spread while taking down notes.
used in making sandwiches.

Spreads
1. Butter
2. Mayonnaise
F. Developing mastery The teacher prepared an The students are

G. Finding practical
applications of concepts and
skills in daily living
H. Making generalization and
abstractions about the
lessons
I. Evaluating Learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 70% on the
formative assessment
B. No. of learners who
require additional
activity. The students do the participating in activity.
activity.
Family Feud
The class will divide into 2
named Family 1 and Family
2. Each group will have a 5
representative to guess the 5
top answer. The winning
group will receive a mystery
box as a price and additional
2pts in recitation.
The students will be able to The students are actively
identify, familiarize and participated to the class.
appreciate the importance of
filling in sandwich making.
Gaining knowledge about
combining fillings and
valuing its nutritional
benefits.
The filling is the most crucial The students are listening
part of the sandwich, that’s to the discussion of the
why the filling is always teacher.
needed when preparing
sandwiches.
Two Types of Fillings
1. Dry Fillings
2. Moist Fillings
Types of Spread
Butter
Mayonnaise
The teacher will conduct a The students are actively
quiz in the class, student has and full of information
given enough time to answer answering their quiz.
the given questions.
Assignment: The students will respond
A. Make a sandwich recipe to their teacher regarding
in 1 short bond paper to their assignments.
using the fillings and
spread presented to you
earlier.
B. Make a review on our
next lesson which is the
preparation of sandwiches
using sanitary practices.
 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 this 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 or discovery which I
wish to share with other
teachers?
 Republic of the Philippines
Department of Education
Region III – Central Luzon
Schools Division of Tarlac Province
LA PAZ NATIONAL HIGH SCHOOL
San Roque, La Paz, Tarlac

A SEMI-DETAILED LESSON PLAN

IN
TECHNICAL VOCATIONAL EDUCATION
COOKERY 9

Types of Bread Used for Making Sandwiches

Prepared by:

JAMES KARLO P. JAVIER

Practice Teacher

Checked by:

CHRISTINA D. MANALANG
Cooperating Teacher

Reviewed by:

MAYROSE P. GARCIA
TVE Head Teacher III

LALAINE C. RAZON
BTLE 4B – Supervisor
School: La Paz National High School Grade Level: Grade 9
Teacher: James Karlo P. Javier Learning Area: Home Economics – Cookery
Teaching Date: March 7, 2023 Quarter: 3
Teaching Time: 9:45 – 11:45 am Section: Grade 9 – Cookery

VII. OBJECTIVE
D. Content Standard The learner demonstrates an understanding of how to
prepare variety of sandwich
E. Performance Standard The learner independently prepares a variety of
sandwich
F. Learning LO 2: Prepare a variety of sandwiches.
Competencies/Objectives At the end of the lesson, students are expected to:
With learning code 4. Classify the bread suited for making sandwiches.
5. Characterize the bread used for sandwich making.
6. Appreciate the nutritive value of bread used in
sandwiches.
Code: TL E_HECK9SW-IIIb-g-12
VIII. CONTENT Main Topic: Prepare a Variety of Sandwiches
Sub-topic: Types of Bread Suited for Sandwiches
IX. LEARNING
RESOURCES
C. Reference
Teacher’s Guide
Learner’s Materials Pages Technical Vocational Education – Home Economics –
Cookery 9
Textbook Pages pp. 135 – 137
Additional Materials from Learning Activity Sheet in Technical Vocational
Education – Cookery 9
Learning Resource Portal
D. Other Learning Resources Pptx, visual aids, worksheet, rating sheet
X. PROCEDURES
LEARNING PROCEDURE
Preliminaries Greetings, prayer, picking up pieces of trash and
(5 minutes) arranging chairs.
K. Review of previews lesson or Short recall on the Classification of Sandwich
presenting a new lesson 1. Cold Sandwiches
Open-faced Sandwiches
Regular Cold Sandwiches
Pinwheel Sandwiches
Tea Sandwiches
Multi-decker Sandwiches
Wrap/Rolled Sandwiches

2. Hot Sandwiches
Regular Hot Sandwiches
Hot Open-faced Sandwiches
Grilled Sandwiches
Deep Fried Sandwiches
Filled rolls, focaccia or pita bread

L. Establishing a purpose for the The students will answer the process question.
lesson
How the nutritive value of a bread can affects our
health?
M. Presenting examples/instances
of new lesson
N. Discussing new concepts and
practicing new skills #1
O. Discussing new concepts and
practicing new skills
Individual Activity
Each students have activity called guess me!
Direction: Identify the following picture presented prior
to our next lesson.
Presenting New Lesson
Types of Bread
A. Yeast Bread – loaf bread is the most used bread for
sandwiches.
B. Buns and Rolls - A bun is a type of bread roll,
typically filled with savory fillings
C. Flat Breads – are made from often unleavened
bread.
D. Quick Breads - bread made with a leavening agent
(such as baking powder or baking soda) that permits
immediate baking of the dough or batter mixture.
Presenting new lesson
Types of bread used in making sandwiches.
A. Yeast Bread
White Bread
Whole Wheat Bread
Rye Bread
B. Buns and Rolls
Sandwich Rolls
French and Italian Bread
C. Flat Breads
Pita
Focaccia
Lavash

P. Developing mastery
Q. Finding practical applications of
concepts and skills in daily
living
R. Making generalization and
abstractions about the lessons
S. Evaluating Learning
T. Additional activities for
application or remediation
Tortillas
Wraps
D. Quick Breads
Biscuits
Banana bread
Carrot bread
Fishbowl
Each student will be called one by one to explain and
characterize each picture presented by the teacher, they
will be given enough time to answer 1 question comes
in our discussion today. The students are graded
corresponding to their answer.
Rubrics
Fluency – 5pts
Clarity – 5pts
Content – 5pts
Total 15pts
The students will be able to identify, characterize, and
appreciate the bread used in making sandwiches.
The bread is rich in carbohydrates, it also contains
protein, B-group vitamins and minerals such as
phosphorus and zinc that goods in our body.
There are four types of bread.
1. Yeast Bread – loaf bread is the most used bread for
sandwiches.
2. Buns and Rolls - A bun is a type of bread roll,
typically filled with savory fillings
3. Flat Breads – are made from often unleavened
bread.
4. Quick Breads - bread made with a leavening agent
(such as baking powder or baking soda) that permits
immediate baking of the dough or batter mixture.
Directions: Classify the following breads as to yeast
bread, buns and rolls, flat breads, and quick breads.
1. Rye Bread = ____________
2. French Bread = __________
3. Pita = __________
4. Focaccia = __________
5. Banana Bread = __________
6. Biscuits = __________
7. Tortillas = __________
8. Italian Bread = __________
9. Sandwich Rolls = __________
10. Whole Wheat Bread = __________
Assignment:
1. Draw at least 1 bread in each type of bread
(Yeast, Buns and Rolls, Flat, and quick Breads)
 in 1 long bond paper.
2. Make research and an advanced reading about
our next topic which is the fillings and spreads
for sandwiches.
XI. REMARKS
XII. REFLECTION
H. No. of learners who earned
70% on the formative
assessment
I. No. of learners who require
additional activities for
remediation
J. Did the remedial lessons
work? No. of learners who
have caught up with the
lesson
K. No. of learners who continue
to require remediation
L. Which of my teaching
strategies worked well? Why
did this work?
M. What difficulties did I
encounter which my
principal or supervisor can
help me solve?
N. What innovation or localized
materials did I use or
discovery which I wish to
share with other teachers?