School: Capiz National High School Grade Level : 11

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

Week #: 7 Time: 10:00-12:00 Quarter : 1st
Date: Oct. 09, 2023 Oct. 11, 2023 Oct. 13, 2023
I. OBJECTIVES
The learners demonstrate an The learners demonstrate an The learners demonstrate an
understanding the knowledge, skills, and understanding the knowledge, skills, and understanding the knowledge, skills, and
A. Content Standards attitudes required in preparing salad and attitudes required in preparing salad and attitudes required in preparing salad and
salad dressing salad dressing salad dressing

The learners independently prepares The learners independently prepares The learners independently prepares
salad and salad dressing salad and salad dressing salad and salad dressing
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 3. Present a variety of salads and LO 3. Present a variety of salads and LO 3. Present a variety of salads and
dressings dressings dressings
3.1 Present salads and dressing 3.1 Present salads and dressing 3.1 Present salads and dressing
attractively attractively attractively

3.2 Identify the accompaniments of salad 3.2 Identify the accompaniments of salad 3.2 Identify the accompaniments of salad
and dressings and dressings and dressings

Write the LC code for each
II. CONTENT
3.3 Rate the finished products using
rubrics
TLE_HECK9-12SD-Iih-i-9
1. Factors and Techniques in presenting 1. Factors and Techniques in presenting
salad and dressings.
Factors to consider in plating and
presenting salads:
balance,harmony, height, color and
texture.
Accompaniments of salads.
3.3 Rate the finished products using
rubrics
TLE_HECK9-12SD-Iih-i-10
2. salad and dressings.
Factors to consider in plating and
presenting salads:
balance,harmony, height, color and
3. texture.
Accompaniments of salads.
3.3 Rate the finished products using
rubrics
TLE_HECK9-12SD-Iih-i-11
1. Factors and Techniques in presenting
2. salad and dressings. 2.
Factors to consider in plating and
presenting salads:
balance,harmony, height, color and
3. texture. 3.
Accompaniments of salads.

III. LEARNING RESOURCES

A. References
1. Teacher's Guide pages
2. Learner's Materials pages
3. Textbook pages COKERY MANUAL MODULE 1 pg. 115-116 COKERY MANUAL MODULE 1 pg. 115-116 COKERY MANUAL MODULE 1 pg. 115-116
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 the 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