School: JULIA ORTIZ LUIS NATIONAL HIGH SCHOOL Grade: 10

Teacher: MARIEL Q. VALERIO Subject: TLE

Date: June 7, 2023 Grading Period: Fourth

I. Objectives
The learners demonstrate an understanding basic concepts, underlying theories in
A. Content Standards preparing and cooking meat dishes

B. Performance Standards The learners prepares a variety of meat dishes

C.Learning Competencies/Objectives Preparing and Cooking Meat

Execute the step-by-step procedures in preparing meat dishes.

Objectives of the Lesson Apply the correct procedures of cooking meat dishes.
Value the importance of following safety standards in preparing meat dishes.
II. Subject Matter
Topic Preparing and Cooking Meat Dishes
Sub Topic Performance Task (Group 1, 2 and 3)
References / Curriculum Code TLE_HECK9-12PGD-IIIe-25
Materials Cookery Manual, Curriculum guide in Cookery 10, pages 280
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the students
Review What are the different structures of meat?
Show different examples of marinades to the learners through illustrations or pictures.
Motivation

Performance Task (Group 1, 2 and 3)

Presentation/Lesson Proper
The learners will be performing their chosen meat recipe.
1. Wearing of the prescribed personal protective equipment (PPE)
Application
2. Observance of safety precautions while doing cooking related activities
Generalization What are the important key concepts you learned from performing this topic?
IV. Evaluation

V. Assignment/Agreement

Reflection/Remarks

Grade & Section Time Prepared by: Checked by:

Grade 10-Pasteur 10:00-11:00
Grade 10-Dalton 11:00-12:00 MARIEL Q. VALERIO RUBY ARIVE SERRANO
Teacher I Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JULIA ORTIZ LUIS NATIONAL HIGH SCHOOL Grade: 10
Teacher: MARIEL Q. VALERIO Subject: TLE
Date: June 8, 2023 Grading Period: Fourth

I. Objectives
The learners demonstrate an understanding basic concepts, underlying theories in
A. Content Standards preparing and cooking meat dishes

B. Performance Standards The learners prepares a variety of meat dishes

C.Learning Competencies/Objectives Preparing and Cooking Meat

Execute the step-by-step procedures in preparing meat dishes.

Objectives of the Lesson Apply the correct procedures of cooking meat dishes.
Value the importance of following safety standards in preparing meat dishes.
II. Subject Matter
Topic Preparing and Cooking Meat Dishes
Sub Topic Performance Task (Group 4, 5 and 6)
References / Curriculum Code TLE_HECK9-12PGD-IIIe-25
Materials Cookery Manual, Curriculum guide in Cookery 10, pages 280
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the students
Review What are the different structures of meat?
Show different examples of marinades to the learners through illustrations or pictures.
Motivation

Performance Task (Group 1, 2 and 3)

Presentation/Lesson Proper
The learners will be performing their chosen meat recipe.
1. Wearing of the prescribed personal protective equipment (PPE)
Application
2. Observance of safety precautions while doing cooking related activities
Generalization What are the important key concepts you learned from performing this topic?
IV. Evaluation

V. Assignment/Agreement

Reflection/Remarks

Grade & Section Time Prepared by: Checked by:

Grade 10-Pasteur 10:00-11:00
Grade 10-Dalton 11:00-12:00 MARIEL Q. VALERIO RUBY ARIVE SERRANO
Teacher I Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JULIA ORTIZ LUIS NATIONAL HIGH SCHOOL Grade: 10
Teacher: MARIEL Q. VALERIO Subject: TLE
Date: June 5, 2023 Grading Period: Fourth
I. Objectives
The learners demonstrate an understanding basic concepts, underlying theories in preparing
A. Content Standards and cooking meat dishes

B. Performance Standards The learners prepares a variety of meat dishes

C.Learning Competencies/Objectives Preparing and Cooking Meat

To discuss the different principles of platter presentation

Objectives of the Lesson To identify the appropriate garnishing procedures to be done in preparing meat dishes.

To value the importance of meat to the nutrition of individuals.

II. Subject Matter
Topic Methods of Cooking
Sub Topic Dry heat method and moist-heat method
References / Curriculum Code TLE_HECK9-12PGD-IIIe-25
Materials CG in Cookery 10, learning manual in cookery 10 pages 283-285
III. Procedures
classroom management
Preparatory Activities
checking of attendance
Review What are the different examples of marinades?
let the students watched a short video clip about garnishing/plating meat dishes to inspire
Motivation them to garnish their performance outputs appropriately.

Basic Principles of Platter Presentation

Presentation/Lesson Proper
Garnishing procedures
The learners will apply the lessons they've learned through a performance task to be
scheduled.
Application

Generalization What are the different cooking methods?

IV. Evaluation
Short quiz about the lesson discussed.

V. Assignment/Agreement
Review your notes and be ready for a quiz next meeting.

Reflection/Remarks

Grade & Section Time Prepared by: Checked by:

Grade 10-Pasteur 10:00-11:00
Grade 10-Dalton 11:00-12:00 MARIEL Q. VALERIO RUBY ARIVE SERRANO
Teacher I Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JULIA ORTIZ LUIS NATIONAL HIGH SCHOOL Grade: 10
Teacher: MARIEL Q. VALERIO Subject: TLE
Date: June 6, 2023 Grading Period: Third

I. Objectives
The learners demonstrate an understanding basic concepts, underlying theories in
A. Content Standards preparing and cooking meat dishes

B. Performance Standards The learners prepares a variety of meat dishes

C.Learning Competencies/Objectives Preparing and Cooking Meat

To assess if the lesson tackled for the week was clearly understood by the learners.
Objectives of the Lesson To allow the learners become mindful of their own learning.
To value the importance of formative assessment to student's learning.
II. Subject Matter
Topic Quiz
Sub Topic
References / Curriculum Code TLE_HECK9-12PGD-IIIe-25
Materials Cookery Manual, Curriculum guide in Cookery 10, test questions
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the students

Review What are the different structures of meat?

Motivation

Discussing the directions of the unit test.

Presentation/Lesson Proper
Explaining the importance of the quiz.
QUIZ
Application

Generalization
IV. Evaluation
Quiz
V. Assignment/Agreement
Relax, take a deep breath. Enjoy your weekend.
Reflection/Remarks

Grade & Section Time Prepared by: Checked by:

Grade 10-Pasteur 10:00-11:00
Grade 10-Dalton 11:00-12:00 MARIEL Q. VALERIO RUBY ARIVE SERRANO
Teacher I Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JULIA ORTIZ LUIS NATIONAL HIGH SCHOOL Grade: 10
Teacher: MARIEL Q. VALERIO Subject: TLE
Date: October 31-Nov 1, 2022 Grading Period: 1st Quarter

I. Objectives

A. Content Standards

B. Performance Standards

C.Learning Competencies/Objectives

Objectives of the Lesson

II. Subject Matter

Topic
Sub Topic
References / Curriculum Code
Materials
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the students

Review

Motivation

Presentation/Lesson Proper

Application

Generalization

IV. Evaluation

V. Assignment/Agreement

Reflection/Remarks

Grade & Section Time Prepared by: Checked by:

Grade 10-pasteur 10:00-11:00 MARIEL Q. VALERIO RUBY ARIVE SERRANO

Grade 10-Dalton 11:00-12:00 Teacher I Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade:
Teacher: ANALIZA DG. CRUZ Subject:
Date: Monday, January 20, 2020 Grading Period:

I. Objectives

A. Content Standards

B. Performance Standards

C.Learning
Competencies/Objectives
1. submit requirements in Tle
Objectives of the Lesson 2. check the portfolios of the students

II. Subject Matter

Topic Checking and submission of portloios and requirements in TLE
Sub Topic
References / Curriculum Code Cookery 1 of 2
Materials
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the students

Review

Motivation

students will complete and submit the requirements in TLE subject as well as their
Presentation/Lesson Proper
portfolios

Application

IV. Evaluation
record the requirements and portfolios of the students

V. Assignment

VI. Reflection

Grade & Section Time Prepared by: Checked by:

kamagong 7:30 8:30
melina 8:30 9:30 ANALIZA DG. CRUZ RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 9
TLE
3rd

rements in TLE

ments in TLE subject as well as their

tudents

RUBY ARIVE SERRANO

Head Teacher III,TLE

ZON AGUILA
AL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV
 School: JOLNHS Grade: 9
Teacher:
ANALIZA DG. CRUZ
Subject: TLE
Date: January 16-17, 2020
Grading Pe 3rd

I. Objectives

A. Content Standards

B. Performance Stand
C.Learning
Competencies/Objec
tives
1. answer the questions correctly
Objectives of the Lesson2. follow the directions before a
3. observe silence while taking th
II. Subject Matter
Topic Third Periodical Examination
Sub Topic
References / Curriculum Code
Cookery 1 of 2
Materials test papers, answer sheet
III. Procedures
classroom management
Preparatory Activities
checking the attendance of the s

Review

Motivation

students will have their third pe

Presentation/Lesson Proper

Application

IV. Evaluation
checking of test papers

V. Assignment

VI. Reflection
Grade & Section Time Prepared bChecked by:
kamagong 7:30 8:30
melina 8:30 9:30
ANALIZA DG. CRUZ
RUBY ARIVE SERRANO
Teacher III Head Teacher III,TLE
Noted by:
AURORA TIAMZON AGUILA
PRINCIPAL IV