W7 Learning Area

Quarter
TLE - HOME ECONOMICS
Third
Grade Level
Date
6
Week 7
I. LESSON TITLE Conducting Simple Research to Determine Market Trends and Demands in
Preserved/ Processed Foods
II. MOST ESSENTIAL 1. Conducts simple research to determine market trends and demands in
LEARNING preserved/processed foods TLE6HE-0i-13
COMPETENCIES (MELCs) 2. Assesses preserved/processed food as to the quality using the rubrics.
TLE6HE-0i-14
III. CONTENT/CORE Demonstrate an understanding of and skills in the basics of food preservation.
CONTENT Reference: Life Skills Through TLE 6 Textbook
MELC EPP/TLE p.412, PIVOT 4A BOW p. 278)
IV. LEARNING Suggested Timeframe
Learning Activities
PHASES
A. Introduction Filipinos love to eat; this is why food business
Panimula is one of the most lucrative business in the country.
Producing and selling preserved or processed food
can provide additional income for the family. Like
any product or service, however, a good marketing Others/Please specify
strategy and program can help create awareness of _______________________
the product or service and in turn, boost sales.
In this lesson, you are expected to conduct simple
1 Hour research to determine market trends and demands in
preserved/ processed foods and assess
preserved/processed food as to the quality using the
rubrics.

Read these new concepts:

Conducting Simple Research Determine Market

Trends and Demands in Preserved/Processed Foods
One benefit of food preservation is that it can
be an income-generating activity. To cope with the
demands of the market, one must do a simple
research to help determine the things to be prepared.
Doing survey can be a big help. Some things that you
need to consider are:
• the kind of food preferred by customers
• the price of the product
• the appearance of the product and the quality
and taste

Product Survey Form /Questionnaire

Below is a product survey form/
questionnaire to determine market trends and
demands in preserved/processed food.

1. Do you

purchase/consume preserved/processed food?

YES NO
2. How often do you purchase/consume

preserved/processed food?
OFTEN SOMETIMES
SELDOM
NEVER
3. What type of preserved/processed food do you
IV. LEARNING Suggested Timeframe
Learning Activities
PHASES
Tips to Serve as Guide to Get Prospective Buyers
1. Place- make sure that you are accessible to your market. If
your place is not easily accessible, offer free delivery for bulk
orders or charge minimal delivery fee for smaller orders.
2. Quality products- no amount of marketing will succeed if a
product is of poor quality. Conduct a product tasting among
friends, family members and neighbors. Take note of their
comments and suggestions to improve quality.
3. Efficient Workers/Helper- once the order begins to come in,
you will need to hire and train someone to help in production,
marketing, and delivery.
4. Capital- to operate even small business, there should be
capital or money to buy tools, equipment, and ingredients.
Business permits and keeping a maintained and clean storage
facility require additional expenses.
5. Management- a good manager is creative, decisive, and an
excellent planner.

Assessment of Finished Products Using a Rubric

Rubrics are used as scoring instruments to determine
grades or the degree to which learning standards have been
demonstrated or attained by students.

NAME OF PRODUCT: ____________________________

CRITERIA EXCELLENT FAIR 7- POOR

10-8 5 4-2
 Cooking All the The procedures Majority of
Procedures procedures are are followed The procedures
followed with some minor are not
correctly errors. followed.

Food The preserved The preserved The preserved

Appearance food is cooked food is food is burnt
just right and overcooked/ and has no
with appeal. undercooked appeal.
and lacking in
appeal.

Palatability The food The food The food

prepared is prepared is prepared is
well blended. somewhat. under bland and
and flavorful. seasoned and not well
lacking in blended.
flavor.

Safety All the safety Some of the Most of the

rules in food safety rules for safety rules for
preservation is food food
observed. preservation are preservation
not followed. are not
followed.
TOTAL

Link: https://www.youtube.com/watch?v=qCYp23uwofA
B. Development Learning Task 1. Give some things that you need to consider in
Pagpapaunla conducting simple research to determine market trends and
demands in preserved/processed food. Write your answer in a
d
sheet of pad paper.
_____________________________________________________
_______

IV. LEARNING Suggested Timeframe

Learning Activities
PHASES
____________________________________________________
________
 ____________________________________________________
________
____________________________________________________
________
____________________________________________________
________

C. Engagement 1 Hour Performance Task 1.

Pakikipagpalih With the guidance of your parents, hold a tasting party
an of your preserved/processed food. Make sure that you present
your product the way you intend to sell it in the future. Put a
label in front of your product indicating the following and
present it to your teacher.

Name of Product:
Method of Preservation:
Ingredients:
Production date:
Expiration Date:

Note: The rubric will be used to assess the finished product.

Performance Task 2.
One way of marketing is to come up with a name and
label that will make people remember it. This is called brand
recall. Think of a possible name for your product and draw
label/packaging sample for it. Indicate source, author, date.
Write your answer in a sheet of pad paper.
Rubric:
CRITERIA SCORE

5 4 3 2
1.Timeliness
2.Information
3.Quality
 D. Assimilation Performance Task 3:
Paglalapat 2 Hours
A. Answer the following questions. Write your answer in a
sheet of pad paper.
1. What do you need to consider in packaging finished
products?
2. How are you going to market your product?
3. How will you know if you are earning or not?

B. Explain: “No amount of marketing will be successful if

the product or service is of poor quality”.

V. ASSESSMENT 1 Hour Final Task. Draw a happy face if you agree on the
(Learning Activity Sheets
for Enrichment, following statement and sad face if you do not
Remediation or agree. Write your answer on a space provided for.
Assessment to be given _____1. Find ways to keep costs and expenses down without
on sacrificing quality.
Weeks 3 and 6) _____2. Accessibility is important because you will not be able to
sell anything if your costumers cannot reach you.
_____3. Make your packaging attractive and functional even if it
cost too much.
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
_____4. Marketable life of the product may be extended because of good
packaging.
_____5. Record keeping and accounting are not responsibilities of a good
businessperson .
VI. REFLECTION • The learner communicates the explanation of their personal assessment as
indicated in the Learner’s Assessment Card.
• The learner, in their notebook, will write their personal insights about the
lesson using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________.

Prepared by: MELISA O. SILLOS Checked by: ERLITO B. ORLINGA

Jose Rizal Memorial School