WEEKLY LEARNING PLAN IN TECHNOLOGY AND LIVELIHOOD EDUCATION 7

School Olongapo Wesley School, Inc. School Year 2022-2023

Teacher Aejae M. Avila Grade Level 9

Quarter FIRST QUARTER

Topic PREPARE EGG DISHES
Week No. 1 TO 3 Date
Content The Wesleyan learners demonstrate an understanding preparing and cooking egg dishes
Standard
Performance The Wesleyan learners independently prepare and cook egg dishes
Standard
Formation The learner will be able to understand and prepare egg dishes competently
Standard
Learning A1.Identify utensils, and equipment needed in preparing egg dishes TLE_HECK9-
Competencies 12ED-Ia-1
A2. Enumerate an egg’s components and its nutritive value
TLE_HECK9- 12ED-Ia-1
M1. Explain the uses of eggs in culinary arts
T1. Create egg dishes TLE_HECK9- 12ED-Ie-3
Learning At the end of the week, the Wesleyan learners will be able to…
Targets  Define tools and equipment ion preparing egg dishes
 Explain the uses of eggs in culinary arts
 Create egg dishes
Learning  Powerpoint
Reference(s)  White board, TV, Laptop
Other Learning Tools and Equipment
Resource(s)  . Technology and Livelihood Education 10 The Phoenix Publishing House Inc
21st Century
Critical Thinking, Collaborating, Communicating
Skills
Technology Powerpoint, Cellphone, and Television – For discussion and presentation
Integration Eraser and Whiteboard – for activity
PROCEDURES
Essential  How can you tell that an egg is fresh? Do you like cereals? Why?
Questions
Essential Students will understand that…
Understanding  Application of proper techniques and methods in preparing egg and vegetables
produces quality taste and flavor.
Transfer Goal Wesleyan learners, on their own and in the long run will independently use what they
learned to put up a food business that is efficient and offering quality service and healthy
food prepared in a sanitary environment

ASSESSMENT EVIDENCE
 Diagnostic Formative Summative Self-Assessment
Quiz
Pre-Assessment
Enumeration Scaffold Checklist
List
Classification Performance Task Reflective Journal
Quarterly Assessment

LEARNING REMARKS/
OBJECTIVES EXPLORE NOTES

Activity: Photo Description

Identify  utensils, and equipment needed in preparing egg dishes
Instructions:  Study the given picture. Write the details about the
photo by answering the questions below. Write your answers on the
. A1.Identify space provided each number.
utensils, and
equipment needed
in preparing egg
dishes TLE_HECK9-
12ED-Ia-1

LEARNING REMARKS/
TARGETS FIRM-UP NOTES
DAY 2
A2. Enumerate
an egg’s Activity : True or False
components and Learning Competency: Identify  utensils, and equipment needed in
its nutritive value preparing egg dishes
TLE_HECK9 Instructions: Write True if the statement is correct and False if it is
- 12ED-Ia-1 incorrect.

___1. Large eggs weigh approximately 650 grams per dozen

___2. Eggs should always be cooked at a low temperature.
___3.  A sunny-side up is lightly browned
___4. Milk adds body to scrambled eggs
___5. An omelette is cooked over low heat.
___6. Poaching is cooking eggs with water and little vinegar
___7. It is basted egg if the white is firm and the egg yolk is soft
___8. Hard boiled eggs should be placed in the refrigerator to cool them.
___9. Eggs can be stored at room temperature
___10. Scrambled eggs should always be soft, yellow, and not watery.

Scaffold for Transfer 1:

 Activity 1: Labeling
Learning Competency:  Enumerate an egg’s components and its nutritive
value
Instructions: Description: Identify and label the components of Egg

LEARNING
TARGETS
M1. Explain
the uses of Activity: C-E-R
eggs in Instructions: Read and understand the 3 articles and answer the questions that follow.
culinary arts
 Article 1
Title: The importance of appropriate cooking equipment from your kitchen to your restaurant ca
stressed enough.

 Fitting cooking equipment helps in the fast-paced processing of food. One of the important factors p
are looking at a restaurant is the fast turnaround of their orders. They came in hungry, and they woul
to get their food at the soonest possible time. Restaurants could only do that if they have the cooking
equipment that could help them deliver the food that the client has ordered. Using traditional or hom
cooking equipment could not survive the large orders, which is the reason why cooking equipment m
restaurants is the appropriate thing for food establishments.
    Everyone has heard the saying; “the right tool for the right job,” and “you are only as good as you
These sayings are very true when it comes to the choice and use of cooking equipment. The quality o
cooking equipment that you choose to use is as outstanding as the tools themselves when it comes to
and food quality. Given that there is a wide variety of cooking equipment required for an even more
extensive range of dishes, it’s essential to make sure that you choose the right types and quality meet
kitchens needs.

Claim: What contributes to a successful egg dishes?

_________________________________________________________________________________
_________________________________________________________________________________
___________________________________________
Evidence: What line in the situation supports your answer?
______________________________________________________________
Reason: Why do you say that line supports your answer?
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________
 LEARNING
TARGETS
T1. Clean,
sanitize,
Activity: Performance Task
and prepare
Learning Competency: Create egg dishes
tools,
utensils,
and GOAL Demonstrate delicious, appetizing, and cost-effective recipes of egg
equipment ROLE Owner of a small food business in your community
based on AUDIENCE Culinary Arts Students
the required SITUATION You are invited by the management of World Trade Center to participate in a food ex
tasks PRODUCT Egg Recipe
TLE_HECK STANDARD Understanding,Performance,Process
9- 12PA-Ic- S
3

T2: Create
ewgg Criteria 5
dishes
: Understanding The student The student
demonstrated demonstrated
deep analytical somewhat
processing of deep analytical
information processing of
information.

Performance The student The student

demonstrated demonstrated
with a great deal with
of competence in demonstrating  different competence in  demonstrat
nail implements and equipment different
nail implements and equip

Process The student The student

discussed very discussed
comprehensively comprehensively the uses o
 the uses of nail care tools and equipment

LEARNING
TARGETS
Reflective Essay

Direction: Write a short essay if you achieved the institutional core values in this week’s lesso

Core Values Explanation

Competence
Teamwork

Prepared by:

Aejae M. Avila
Approved by:

AMY A. SARABIA, EdD

High School Principal