Detailed Lesson Plan

4A’s Approach

School: Misamis Occidental National High Grade Level: 11

School
Teacher Learning
Applicant: Gwen A. Salabsab Area: Cookery
Date: April 24, 3023 Quarter: 3rd Quarter

I. Objectives:
A. Content Standard:
The learners demonstrate an understanding the knowledge, skills, and
attitudes required in preparing appetizers.
B. Performance Standard:
The learners independently prepare salad and dressing.
C. Learning Competency:
LO 2. Prepare a variety of salads and dressings
2.4. Prepare a variety of salad
LC Code: TLE_HECK9- 12SD-IIb-g-8)
D. Content:
PREPARE SALAD AND DRESSING
E. Skill: Prepare

II. Learning Resources:

Reference: CBLM II, Food Trades. Module VIII. Lesson III.
Other References: Curriculum Guide page 16. CBLM page 20-25
Instructional Materials: Visual Aids, Laptop, Pictures, Video Presentations,
Rubrics, Cooking tools

III. Learning Activity:

Teacher’s Activity Learner’s Activity

A. Preliminary activities

-Prayer

-Greetings

-Checking of attendance

-Review of the previous topic

What are the classifications of salads?

-Motivation

“Prepare me a Salad Quickly“.

- Learner will be grouped into five groups; each group will be given a
bowl and pictures of various components from which to create their
own salad based on your preferences. Each group will come up
with a salad name and will be given 2 minutes to do the task.

B. Developmental Activities
 -Activity

Video Presentation of foot ( ICT- Integration/Collaborative)

Group students into five (5).
Ask the learner to observe the video and do the following:
1. Write down the variety of nails conditions
Write down the variety of salads
2. The ingredients used of in preparing variety of salads
3. How the variety of salads prepared.
4. Each group will discuss their observation and write their answers
in the activity sheet provided.

Yes, Ma’am. (The students

Are you ready class? start doing the activity)

-Analysis

(The teacher prepares the variety of salads)

Coleslaw Salad

Ingredients:
2 c cabbage (shredded)
¾ carrot (shredded)
½ c raisins
½ c pineapple tidbits (drained)
½ c roasted peanuts (chopped)

Dressing:
¾ c mayo
1 can cream or condense

Procedure:
- Toss the ingredients
- Dilute the mayonnaise with one can of cream or milk.

-Abstraction (Values Integration)

Why do we need fresh ingredients to prepare variety of salads?

How will you prepare the variety of salads?
What are the benefits in preparing variety of salads?

-Application

The learners will be divided into five groups; each group will choose
one variety of salad to prepare and will have 10 minutes to complete the
task. Each group will present their outputs in the class. The rubric for
grading is provided below:

Scoring Rubric for Group Activity

 5 4 3 2
CRITERIA

Perform all the Perform all the Perform all the Perform all the
steps & steps & steps & steps &
Workmanship procedures procedures procedures procedures
correctly and correctly and correctly and correctly but
(x6) independently collaboratively collaboratively with guidance
at the given at 5 minutes at 10 minutes of the teacher
estimated beyond given beyond the at 10 minutes
time. estimated given above beyond
time. estimated the given
time. estimated time.

Accuracy Select all Select most Select some Select some

appropriate appropriate appropriate appropriate
(x4) materials, materials, materials, materials,
equipment, equipment, equipment, equipment,
tools & tools & tools & tools & utensils
utensils with utensils with utensils with with few wrong
correct correct correct measurements.
measurement measurements measurement
s s

Work Habit Exhibit Exhibit Exhibit Did not exhibit

carefulness in carefulness in carefulness in carefulness in
(x4) handling handling handling handling
materials all of materials most materials materials most
the time, and of the time, seldomly, and of the time, and
follows GMP & and follows follows GMP & did not follows
SOP with GMP & SOP SOP with GMP & SOP
Complete with Complete Complete with incomplete
PPE. PPE. PPE. PPE.

Achieve the Achieve most Achieve some Did not achieve

standard of the of the the standard
appearance, standard standard appearance,
color, taste, appearance, appearance, color, taste,
Quality of
and texture. color, taste, color, taste, and texture.
Finished
and texture. and texture.
Product

(x6)

Total Score:
100

IV. Evaluation:

Instruction: Each learner will prepare one (1) variety of salad following the procedure.
They will be given 10 minutes to do the task.
 Scoring Rubric for Performance Task
CRITERIA 5 4 3 2

Perform all the Perform all the steps Perform all the steps Perform all the steps
steps & & procedures correctly & procedures & procedures
Workmanship procedures and independently at correctly and correctly but with
correctly and 5 minutes beyond independently at 10 guidance of the
(x6) independently at given estimated time. minutes beyond the instructor at 10
the given given estimated minutes above
estimated time. time. beyond the given
estimated time.

Accuracy Select all Select most Select some Select some

appropriate appropriate materials, appropriate appropriate
(x4) materials, equipment, tools & materials, materials,
equipment, tools & utensils with correct equipment, tools & equipment, tools &
utensils with measurements utensils with correct utensils with few
correct measurements wrong
measurements measurements.

Work Habit Exhibit carefulness Exhibit carefulness in Exhibit carefulness Did not exhibit
in handling handling materials in handling materials carefulness in
(x4) materials all of the most of the time, and seldomly, and handling materials
time, and follows follows GMP & SOP follows GMP & SOP most of the time, and
GMP & SOP with with Complete PPE. with Complete PPE. did not follows GMP
Complete PPE. & SOP with
incomplete PPE.

Achieve the Achieve most of the Achieve some of the Did not achieve the
standard standard appearance, standard standard
appearance, color, color, taste, and appearance, color, appearance, color,
taste, and texture. texture. taste, and texture. taste, and texture.
Quality of Finished
Product

(x6)

Total Score: 100

V. Assignment:
In their home, the learners will create a 3-minute video preparing their own recipe
of salad using the ingredients found in their home. They are to include the
following:
- Own salad name
- Introduce the process and the ingredients used.