School: Capiz National High School Grade Level : 11

Teacher: MARK JOHN B. CASILAG Learning Area : COOKERY NCII

Week #: 5 Time: 10:00-12:00 Quarter : 1st
Date: Sept. 18, 2023 Sept. 20, 2023 Sept. 22, 2023
I. OBJECTIVES
The learners demonstrate an The learners demonstrate an The learners demonstrate an
A. Content Standards understanding the knowledge, skill, and understanding the knowledge, skill, and understanding the knowledge, skill, and
attitudes required in preparing appetizers attitudes required in preparing appetizers attitudes required in preparing appetizers
The learners independently prepares The learners independently prepares The learners independently prepares
appetizers appetizers appetizers
B. Performance Standards

C. Learning At the end of the session, the learners are At the end of the session, the learners are At the end of the session, the learners are
Competencies/Objectives expected to: expected to: expected to:
LO 2. Prepare range of appetizers LO 2. Prepare range of appetizers LO 2. Prepare range of appetizers

2.1 deffirentiate between hot and cold 2.1 deffirentiate between hot and cold 2.1 deffirentiate between hot and cold
appetizers appetizers appetizers

2.2 Prepare a variety of appetizers 2.2 Prepare a variety of appetizers 2.2 Prepare a variety of appetizers

2.3 Rate the finish product using rubric 2.3 Rate the finish product using rubric 2.3 Rate the finish product using rubric

Write the LC code for each TLE_HECK9-12PA-Ij-6 TLE_HECK9-12PA-Ij-7 TLE_HECK9-12PA-Ij-8

1. Types of kitchen tools and equipment 1. Types of kitchen tools and equipment 1. Types of kitchen tools and equipment
II. CONTENT 2. Uses of kitchen tools and 2. Uses of kitchen tools and 2. Uses of kitchen tools and
equipmet equipmet equipmet

III. LEARNING RESOURCES

A. References
1. Teacher's Guide pages
2. Learner's Materials pages
3. Textbook pages COKERY MANUAL MODULE 1 pg. 78-81 COKERY MANUAL MODULE 1 pg. 78-81 COKERY MANUAL MODULE 1 pg. 78-81
4. Additional materials from
Curriculum Guide for Cookery NCII Curriculum Guide for Cookery NCII Curriculum Guide for Cookery NCII
LRMDS portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson

B. Establishing a purpose for the

lesson

The learners will perform their own recipe The learners will perform their own recipe The learners will perform their own recipe
of appetizers in the laboratory of appetizers in the laboratory of appetizers in the laboratory

C. Presenting examples/instances
of the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (leads for
formative assessment 3)
G. Finding practical applications of
concepts and skills in daily living.
H. making generalization and Performance of the learners will be Performance of the learners will be Performance of learners will be graded
abstraction or about the lesson. graded using the rubrics prepared by the graded using the rubrics prepared by the using the rubrics prepared by the teacher
teacher teacher.
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
85% in the evaluation
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons 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 this work?

F. What difficulties did my principal

or supervisor can help me solve?

G. What innovation or localized

materials did I use/discover which
I wish to share with other
teachers?
Teacher's vacant day and time:

Prepared by: Checked by: Noted by:

MARK JOHN B. CASILAG AIDA A. BESANTE MAMERTO C. EUSEBIO JR.

Teacher I TVL Subject Group Head Asst. Principal II