Carlos F.

Gonzales High School

Maguinao, San Rafael, Bulacan
Subject: TLE Grade Level: 9 Week: 5 Semester: 3RD
Major: Cookery-9 Teacher: Sheryl R. Fulgencio

MONDAY TUESDAY WEDNESDAY THURSDAY-FRIDAY

Date: March 13, 2023 Date: March 14, 2023 Date: March 15, 2023 Date: March 16-17, 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
sandwiches sandwiches Midyear Assessment Midyear Assessment
C. Learning Competencies/ Examination Review Examination Review
Objectives 2.3 Suitable filling and spreads 2.3 Suitable filling and spreads
2.4 Select and prepare glazes/sweet 2.4 Select and prepare glazes/sweet
sauces sauces
TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7
D. Learning Code:
II. CONTENT
Suitable Fillings and Spread Suitable Fillings and Spread

Dry and Moist Fillings Cheese

Meat and Poultry Fillings Fish and Shellfish Fillings
III. LEARNING
RESOURCES
A. References Pages: A. References Pages: A. References Pages: A. References Pages:
TG: p. 10 TG: p. 10 TG: TG:
LM: Cookery 9 pp. LM: Cookery 9 pp. LM: LM:
135-137 135-137 Textbook: Textbook:
Textbook: Textbook: Pages: Pages:
Pages: Pages: LRMDS: LRMDS:
LRMDS: LRMDS: Other Other
Other Module 5- Other Module 5- References: References:
References: Third Quarter References: Third Quarter

Instructional Laptop, tv, activity sheet Laptop, tv, activity sheet Laptop, tv Test paper, Answer Sheet
Materials/Devices use/d
IV. PROCEDURES
A. Reviewing the previous
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)
What are the different types of What is sandwich fillings?
bread? What is dry and moist fillings?
Let’s play a game! Directions: Name the following pictures:
Let’s help Keen in looking the
fillings and spreads in the maze
below. Name those spread and
fillings in the maze and place
them in your paper.
Guide Questions:
1. What are the spreads and Name different sample of cheese
fillings in the maze? used as sandwich fillings?
2. Which food items are not
consider as spread or filling?
Why?
Discussion of the following: Discussion of the following:
Types of Sandwich Filling Cheese
Discussion of the following: Discussion of the following:
Meat and Poultry Fish and Shellfish
Differentiate dry and moist Complete the data on each
fillings organizer
Complete the data below. Give
samples on each category.
beef poultry meats sausage
 Fish and
Cheese
Shellfish

G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating Learning
J. Additional Activities for
application or remediation
V. REMARKS
What are the different fillings for sandwiches that are usually
prepared at home?
What is sandwich fillings? What are the different types of
What is dry fillings? Moist cheese?
fillings? Name different fish and shellfish
used as sandwich fillings.
10 item quiz 10 item quiz

VI. REFLECTION
OPA PEA GAR RUB TUR JAD GAR RUB TUR JAD RUB JAD OPA PEA GAR RUB TUR JAD OPA 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:__________________