Kaytitinga National High School

DAILY LESSON PLAN

AREA: Grade 12 Ciriacos Date: March 9, 2019

A. Content Standard The learners demonstrate an understanding

of:
- institutional assessment
B. Performance Standard The learners:
- independently prepare hot meals, cold
meals and hot and cold desert
I. OBJECTIVES - Prepare and cook hot and cold dishes
- Identify the tools and equipment needed
preparing dishes
- Practice proper hygiene
- Present dishes in with proper plate
presentation

II. SUBJECT MATTER Preparing cold and hot meals, hot and cold
dessert.
A. Major Topic Preparing different dishes.
B. Sub-Topic Hot meals
 Carbohydrate
 Protein
 Soup

Cold Meals
 Sandwich
 Appetizer
 Canape
Sweets
 Hot dessert
 Cold dessert

C. Reference LM
D. Materials Laptop, TV, LCD Projector
E. Values Integration The importance of following instructions
III. PROCEDURES
A. PEDAGOGICAL Integrative Approach
APPROACH/STRATEGY Constructivism
B. ACTIVITY Activity 1:
 Ask the students about their idea in
institutional assessment.

 Identify the advantage of having

institutional assessment
 C. ANALYSIS 1. What do you observe from our
preparation to our activities?
2. Why do we need to have institutional
assessment?

D. ABSTRACTION How can we relate our lesson to our daily life

especially in experiencing institutional
assessment?
E. APPLICATION
F. GENERALIZATION Institutional assessment is leading to the
actual assessment required in Cookery NC II.
It already experience preparing the disease
required.
IV. ASSESMENT The evaluation of their output will be
evaluated by Mrs. Mayeth Malimban, the
evaluator.
References
V. REMARKS
VI. REFLECTION This will help students in TVL to experience
the actual assessment in Cookery NC II.

Prepared by:

LEILANIE R. CATAPANG
TLE Teacher