Carlos F.

Gonzales High School

Maguinao, San Rafael, Bulacan
Subject: TLE Grade Level: 9 Week: 4 Semester: 3RD
Major: Cookery-9 Teacher: Sheryl R. Fulgencio

MONDAY TUESDAY WEDNESDAY THURSDAY-FRIDAY

Date: March 6, 2023 Date: March 7, 2023 Date: March 8, 2023 Date: March 9-10, 2023
OPA PEA GAR RUB TUR JAD
PEA GAR RUB TUR JAD PEA GAR OPA TUR JAD OPA PEA GAR RUB TUR JAD
Note: __________________
Note: Opal-Tuesday Note: Ruby-Friday Note: __________________

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
B. Performance Standards The learners independently demonstrates common competencies in cookery as prescribed in TESDA Training Regulation.
LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of LO 2. Prepare a variety of
sandwiches sandwiches sandwiches sandwiches
C. Learning Competencies/ 2.1 Identify sandwich component 2.2 Identify bread suited for 2.1 Identify sandwich 2.1 Identify sandwich
Objectives sandwich making component component
2.2 Identify bread suited for 2.2 Identify bread suited for
sandwich making sandwich making
D. Learning Code: TLE_HECK9SW-IIIb-g-12 TLE_HECK9SW-IIIb-g-12 TLE_HECK9SW-IIIb-g-12 TLE_HECK9SW-IIIb-g-12
II. CONTENT
Identify sandwich component Identify bread suited for Activity 1 and Activity 2 Performance Task
sandwich making
III. LEARNING
RESOURCES
A. References Pages: A. References Pages: A. References Pages: A. References Pages:
TG: p. 12 TG: P 12 TG: P 12 TG: P 12
LM: Cookery 9 pp. LM: Cookery 9 pp. LM: Cookery 9 pp. LM: Cookery 9 pp.
132-135 132-135 132-135 132-135
Textbook: Textbook: Textbook: Textbook:
Pages: Pages: Pages: Pages:
LRMDS: LRMDS: LRMDS: LRMDS:
Other Module 4-Third Other Module 4-Third Other Module 4-Third Other Module 4-Third
References: Quarter References: Quarter References: Quarter References: Quarter

Instructional Laptop, tv Laptop, tv Laptop, tv, activity sheet Laptop, tv, activity sheet
Materials/Devices use/d
IV. PROCEDURES
A. Reviewing the previous What are the different ingredients What are the components of What are the types of bread? What have learned from the
lesson or presenting a new
lesson
B. Establishing a purpose for
the lesson
C. Presenting
examples/instances of the new
lesson
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
and practicing new skills #2
F. Developing Mastery (Leads
to Formative and Assessment
3)
used in preparing sandwiches? sandwiches?
Let’s fill the cart. Christine went to the supermarket to buy different bread she will be needed in preparing sandwiches. Let’ help her in
choosing the right type of bread.
Guide Questions: Giving of instructions about the
1. Which items are suited for making sandwiches? Why? activities
2. What are your basis in choosing the food items?
Discussion of components of Discussion of types of bread Discussion on Activity 1
sandwiches Who am I? Directions: Arrange
the following jumbled letters to
reveal the name of the bread.
Then group the bread based
on its type. Place your answer
in your paper.
. Discussion of the following types Discuaiion on Activity 2
Buns and roll Select and match! Directions:
Flat bread Xielmae asked her sister
Yeast bread Shannon to select the
Quick Bread appropriate bread needed on
the following sandwiches
menu. Let’s help her in doing
the task. Select the appropriate
bread used on each sandwich
on the plate below. Write your
answer in your paper.
Name it! Directions: Sharrie Give an example of bread on the
prepared two sandwiches for her following:
mom. Let us identify the Buns and roll
components of each sandwich Flat bread
that she prepared. Write your Yeast bread
past activity
Giving of instructions about the
performance task
Follow Up Question:
Directions: Answer the following
question briefly. Place your
answer in your paper. Your
answer will be graded based on
the rubrics below.
What is the importance of using
appropriate type of bread in
preparing sandwiches? Share
your ideas in class.
Share it! Directions: Draw at
least two of your favorite
sandwiches and label each
component. Then write a brief
description about the
sandwiches. Your output will be
graded based on the rubrics
below.
The student will perform their
PETA
 answer in your answer sheet. Quick Bread

G. Finding practical What are the different types of bread in your community? How each bread used in preparing sandwiches?
applications of concepts and
skills in daily living
H. Making generalizations and What are the components of What are the types of bread? What have you learned from
abstractions about the lesson sandwiches? the activity?
10 item quiz 10 item quiz Checking of activity PETA will be graded based on
I. Evaluating Learning
the rubrics
J. Additional Activities for
application or remediation
V. REMARKS

VI. REFLECTION
AVE PEA GAR RUB TUR JAD GAR RUB TUR JAD RUB JAD AVE PEA GAR RUB TUR JAD AVE PEA GAR RUB TUR JAD

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
worked? 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?

Prepared by:

SHERYL R. FULGENCIO
Master Teacher I

Checked by:

MARCO ANGELO I S. GALICIA

HT- III /TLE Department
Date:______________

Noted by:

CESAR V. VALONDO
Principal IV
Date:__________________