Department of Education

Region X
Division of Bukidnon
SAN LUIS NATIONAL HIGH SCHOOL
San Luis, Malitbog, Bukidnon

School SAN LUIS NATIONAL HIGH SCHOOL Grade Level 12

Teacher LARA ANGELICA D. TIPANERO Learning Area Cookery
Date & Time November 13, 2023 Quarter 2

I.OBJECTIVES
A. Content The learners demonstrate an understanding he knowledge, skills, and
Standard attitudes required in preparing salad dressing.
B. Performance The learners independently prepare salad and dressing.
Standard
C. Learning LO 2. Perform a variety of salad and dressings
Competencies/ 2.1 Identify the components of salad
Objectives a. Identify the components of Salad
b. Arrange the given spices and ingredients according to its components
c. Value the purpose of knowing the components of salad
II.CONTENT Identify the components of salad
III. LEARNING
RESOURCES
A. References Curriculum Guide for Cookery page 416
1. Teacher’s Guide
Pages
2. Learner’s Cookery Learning Modules
Material Pages
3. Textbook Pages

4. Additional
Materials from
Learning
Resources (LR)
portal
B. Other Learning Slide Presentation, Sample Pictures, Mix Letter Puzzle
Resources
IV.PROCEDURES
A.Reviewing previous The teacher will provide a mix word puzzle to the student and they are to
lesson or presenting arrange the mix letter puzzle to form it into the exact word.
the new lesson 1. OMCOPTENSN
2. DALAS
3. SNEDIRINGST
4. RESSINGSD

B. Establishing a The teacher will call random students to give their ideas about the given
purpose for the lesson words.
C. Presenting Task#1: The teacher will ask the students on their idea on the given words
examples/ instances of randomly.
the new lesson
D. Discussing the new The teacher will allow the students to share their idea on the given words to
concepts and check their background knowledge as well.
practicing new skill # 1
E. Discussing the new Teacher will discuss the components of salad and provide examples using
concepts and sample images.
practicing new skills #
2
F. Developing mastery Task #2:
(Leads to Formative Let the students explore and let them provide another example of
Assessment 3) components.
G. Finding practical Task#3:Differentiated Activities
applications of Students will be divided into two and group 1 will be given a sample picture
concepts and skills in and they are going to identify what are the components in the picture and
daily living give the example.Group 2 will be given list of spices and ingredients and
they will identify if what component it belongs to.

H. Making The teacher will ask the students the following:

generalization and 1. Why do we need to identify the components of salad?
abstraction about the 2. How important it is to know the components of salad?
lesson 3. How will you be able to show your creativity I making as salad?

I.Evaluating learning The teacher will provide an activity to the students.

TEST I. Students will be given a list of ingredients and they are going to
arrange on which component it belongs.

Ingredients Base Garnish Dressing Body

Honey Mustard
Lettuce leaf
Spinach
Kale
Peanut Lime
Dairy Base
Beans
Nuts
Chicken Meat
Egg

TEST II. By just looking at the picture students will identify the what is used
as Base, Body, Garnish and Dressing.

J. Additional activities Students will be given activity to research what are the factors consider in
for application or
remediation salad preparation.
V.REMARKS
VI.REFLECTION
A.No. of learners who
earned 80% in the
evaluation
B. No. of learners who
require additional
activities for
remediation who
scored below 80%
C. Did the remedial
lesson work? No. of
Learners who have
caught up with the
 lesson
D. No. of learners who
continue to require
remediation
E. Which of my
teaching strategies
worked well? Why did
these works?
F. What difficulties did
I encounter which my
principal or supervisor
can help me solve?
G. What innovations or
localized materials did
I used/discover which
I wish to share with
other teachers?

Prepare by:
LARA ANGELICA D. TIPANERO Checked by:
Teacher-I WELVEN B. ALIM
School Principal