TLE School TUGATOG NATIONAL HIGH SCHOOL Grade Level: Grade Level 9

DEPARTMENT Teacher: Olivia E. Onding Learning Areas: TLE

WEEKLY Week (Inclusive
Week 4 (September 18 - 22, 202.3) Quarter: First Quarter
Dates)
LEARNING
MELC LO 1. Perform Mise En Place
PLAN  The learners demonstrate an understanding the knowledge, skills, and attitudes required in
Performance
preparing appetizers.
Standards
 The learners independently prepare appetizers
Day Objectives Topics Classroom-Based Activities Home-Based Activities
 Recognize  Kitchen Tools Sections: 9-Diamond, 9-Jade Sections: 9-Topaz
kitchen tools and and Equipment Classroom Routine: Prayer, Health and Safety Protocol Check, Attendance, Reminders, Preliminaries: Greetings and
equipment to be in Preparing Mental Grounding attendance
used in preparing Appetizers  Elicit (Recall): The class will play the game bamboozle with the topics discussed last
appetizers. week. Discuss: Kitchen Tools and
 Classify  Engage (Motivation): Picture parade of different kitchen tools and equipment. Equipment in Preparing
kitchen tools and  Explore (Discussion of Concepts): The teacher will have the students classify the Appetizers
materials kitchen tools and materials accordingly.
1 Activity:
accordingly.  Explain (Developing Mastery): What is/are the tools/materials/equipment needed in
preparing the following ingredients? (The teacher will show ingredients and will have  Read and study kitchen
Sept
the students identify the things needed.) tools and equipment in
18
 Elaborate (Generalization): The teacher will show different kitchen tools and preparing appetizers.
equipment and will have them explain the purpose of each.  Identify the tools and
 Elaborate (Application): Is it possible to clean the kitchen without sanitizing it? Why or equipment needed for each
why not? recipe.
 Evaluate (Assessment): The students will be given a sample recipe and they will
identify all possible tools and equipment.
 Extend (Additional/Enrichment Activity): What is/are the difference between
measuring cups and spoons?
2  Define appetizer.  Classifications Sections: 9-Topaz, 9-Diamond, 9-Jade
 Classify of Appetizers Classroom Routine: Prayer, Health and Safety Protocol Check, Attendance, Reminders,
Sept appetizers  Parts of a Mental Grounding
19 according to Canape  Elicit (Recall): What are the kitchen tools and materials? How are they classified?
ingredients used.  Engage (Motivation): Picture Parade of Appetizers- What is common among the
 Identify the parts pictures? How are they different from one another?
of Canape.  Explore (Discussion of Concepts): Picture Analysis- Show a picture of an appetizer and
have the students define its meaning. Afterwards, there will be a socialized discussion
about the classifications of appetizers. Based on the different pictures of appetizers,
 have the students classify them accordingly.
 Explain (Developing Mastery): Picture parade of Canapes- Have the students describe
and identify the parts of a canape.
 Elaborate (Generalization): What are the classifications of appetizers? What are the
parts of a canape?
 Elaborate (Application): Classify appetizers according to the ingredients used.
 Evaluate (Assessment): Pink module: Let’s Try This #2
 Extend (Additional/Enrichment Activity): How can one easily identify each
classification of an appetizer?

 Identify the  Types of Sections: 9-Topaz, 9-Diamond, 9-Jade Sections: 9-Pearl

Types of Spreads Classroom Routine: Prayer, Health and Safety Protocol Check, Attendance, Reminders, Preliminaries: Greetings and
Spreads  Ingredients in Mental Grounding attendance
 List ingredients Preparing  Elicit (Recall): Picture Parade of different Appetizers- call on students to identify and
in Preparing Appetizers explain the classification of each picture of appetizer. Discuss: Types of Spreads,
Appetizers  Nutritional  Engage (Motivation): If you are to prepare your own appetizer for your family, what ingredients in Preparing
 Appreciate the Value of would the ingredients be? Why? Appetizers, Nutritional Value of
nutritional value Appetizers  Explain (Developing Mastery): 1. Discuss the different types of spreads. 2. Show Appetizers
3
of appetizers common and possible ingredients that can be used as an appetizer, have the students
Activity:
Sept share with the class their thoughts about the list given. 3. Discuss nutritional value of
 Make a combination of
20 appetizers. ingredients that you want
 Elaborate (Generalization): Open-ended statement: After the discussion, I learned to use for your own
that… appetizer.
 Elaborate (Application): Make a combination of ingredients that you want to use for  Give at least 5 guidelines
your own appetizer. in preparing an appetizer.
 Evaluate (Assessment): Pink Module: Let’s Try This #3
 Extend (Additional/Enrichment Activity): Give at least 5 guidelines in preparing an
appetizer.
  Review their Summative Test Sections: 9-Topaz, 9-Diamond, 9-Jade
notes in #1 Classroom Routine: Prayer, Health and Safety Protocol Check, Attendance, Reminders,
preparation for Mental Grounding
 Elicit (Review): You will be given 5 minutes to review your notes in preparation for
their long quiz.
your 1st summative B.
 Answer their 1st
4  Engage (Motivation): Let the students be reminded that their scores in the test will
summative test
have an effect on their grade and that they need to review and make sure that they
Sept  Check their will take it seriously and honestly.
21 answer sheets  Explore (Discussion of Concepts): The teacher will discuss the directions, the scope of
the test, and the number of items to be answered within the time frame.
 Elaborate (Application): The students will answer the test in 25 minutes.
 Evaluate (Assessment): After answering the test, the students will check their papers
and reflect on their scores afterwards.

 Create a recipe Portfolio Output Sections: 9-Topaz Sections: 9 – Diamond/Jade

of your own #2 – Create a Classroom Routine: Prayer, Health and Safety Protocol Check, Attendance, Reminders, Preliminaries: Greetings and
appetizer. recipe for your Mental Grounding attendance
own appetizer.  Elicit (Review): Spelling Quiz #2 and Word Stretch – 1. Canape 2. Relish 3. Mise en Recall: Spelling Quiz #2 and Word
Place 4. Bruschetta 5. Cocktail Stretch – 1. Canape 2. Relish 3.
 Engage (Motivation): Picture parade of different appetizers- have the students be Mise en Place 4. Bruschetta 5.
5 inspired from the following appetizers. Cocktail
 Explore (Discussion of Concepts): The teacher will explain the activity for the day
Discuss: portfolio output #2 and
including the rubric for judging.
Sept rubric for judging
 Elaborate (Generalization): How did you feel after the activity?
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 Elaborate (Application): Create a recipe for your own appetizer with a name, finished Activities:
product possible outcome or picture, and detailed procedure. Create a recipe of your own
Evaluate (Assessment): Rubric for judging: Recipe name: 5 points, Appetizer finished appetizer.
product picture: 5 points, Procedure: 5 points, Originality: 10 points
 Extend (Additional/Enrichment Activity): At the back of your bond paper, write a
short essay about your recipe.

TEACHER’S SCHEDULE
Grade and Section Time Classroom-Based Activities (SYNCHRONOUS) Home-Based Activities (ASYNCHRONOUS)
Tuesday, Wednesday,
Grade 9 – Topaz 6:50 AM – 7:40 AM New Building – (Rm. 12) Monday
Thursday, Friday
Grade 9 – Diamond 7:40 AM – 8:30 AM Monday, Tuesday, Wednesday, New Building – (Science Lab Rm. 3) Friday
 Thursday
Monday, Tuesday, Wednesday,
Grade 9 – Jade 8:30 AM – 9:20 AM New Building – (Rm. 13) Friday
Thursday

Prepared by: Checked by:

OLIVIA E. ONDING JOSEPHINE D. ALFONSO

TLE – Teacher II TLE – Head Teacher III