PARTS OF REGIONAL SUPPLEMENTARY

LEARNING MODULES
Title - Cathy and with relevance to the competency being
developed
1. What I Need to Know Alamin

2. What I Know Subukin

3. What’s In Balikan

4. What’s New Tuklasin

5. What is It Suriin

6. What’s More Pagyamanin

7. What I Have Learned Isaisip
8. What I can Do Isagawa

9. Assessment Tayahin

10. Additional Activities Karagdagang Gawain

11. Answer Key Susi sa Pagwawato

*References *Sanggunian
1. What I Need to Know

- This will give you an idea of the skills or competencies you are expected
to learn in the module.

Example:
The module contains only one lesson:
Lesson 1 – Observing sanitary practices in presenting appetizers
After going through this module, you are expected to:
1. enumerate sanitary practices in presenting appetizers;
2. appreciate the need for high degree of sanitation for health safety; and
3. observed sanitary practices in presenting appetizers.

Source: Jaesil C. Balacuit, Babelyn A. Lebii and Alfie A. Lopez, TLE-Cookery, DepEd
ADM
Module, 2020, 6
2. What I Know
- This part includes an activity that aims to check what you already know
about the lesson to take.
Example:
Directions: Choose the letter of the best answer. Write the chosen letter on the space
provided for you.
1. What is sanitation?
a. the development and application of sanitary measures for the sake of protecting
health and cleanliness
b. a practice conducive to maintaining health and preventing diseases through
cleanliness
c. the act of making something completely clean and free from bacteria
d. the state or quality of being clean
…
3. What’s In
- This is a brief drill or review to help you link the current lesson with the
previous one.
Example:

Activity 1: Check Me if I’m Right!

Directions: Read the statement and answer what is asked. Put a check ✔ mark if the
statement is correct and put an X if the statement is wrong.
 
____1. Toothpicks are used to hold small complementary pieces of food together.
____2. Skewers made of bamboo are ecological friendly.
____3. No matter how delicious a dish may be, if it is served on a dirty plate, you
will not definitely be tempted to taste it.
…
4. What’s New

- In this portion, the new lesson will be introduced to you in various ways
such as a story, a song, a poem, a problem opener, an activity or a situation.
Example:
Activity 2: Label me Up
Directions: Choose the word inside the box to describe the action shown in each
illustrationwashing
below. hands perform slicing cleaning
 
 

1. ___________ 2. ___________ 3. ____________

Guide Questions:
…
5. What is It

- This section provides a brief discussion of the lesson. This aims to help
you discover and understand new concepts and skills.
Example:
Observing Sanitary Practices in Presenting Appetizer

Observing sanitary practices in presenting appetizers is just one of the safety and
hygienic practices in preparing appetizers. Sanitation is important when preparing any kind
of food. Wash hands thoroughly with soap and water before handling raw food, since our
hands can contact different bacteria that can contaminate food. The plates, utensils, and
storage for food should also be cleaned and dry.

…
6. What’s More
- This comprises activities for independent practice to solidify your
understanding and skills of the topic. You may check the answers to the
exercises using the Answer Key at the end of the module.
Example:
Activity 3: Teach Me
Directions: Enumerate and complete the diagram below based on your experiences at
home.
7. What I Have Learned

- This includes questions or blank sentence/paragraph to be filled into

process what you learned from the lesson.
Example:
Activity 4: Match Me
Directions: Read and understand each statement carefully. Match column A with column B.
Column A Column B
____ 1. one of the safety and hygienic A. Food Poisoning
practices in preparing appetizers
…
8. What I Can Do

- This section provides an activity which will help you transfer your new
knowledge or skill into real life situations or concerns.
Example:
Activity 5:1 Do it Safely for Me
Directions: Prepare appetizer by observing sanitary practices. After preparing the
appetizer, accomplish the checklist below. Refer your score in the score interpretation
after
the checklist.

Activity 5:2 Test Yourself

  Checklist in observing sanitary practices
Sanitary Practices Yes No
1. Never run in food production or service areas.
9. Assessment

- This is a task which aims to evaluate your level of mastery in achieving

the learning competency.
Example:
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on the space
provided for you.

(Note: Prepare HOTS questions)

10. Additional Activities
- In this portion, another activity will be given to you to enrich your
knowledge or skill of the lesson learned. This also tends retention of learned
concepts.
Example:
Activity 6: Slogan Making
Directions: Make Slogan about observing sanitary practices of a chef
CRITERIA 10 8 6 TOTAL
Relevance (50%) Directly relevant Has relevance No relevance at all  
Creativity and Show creativity and Show resourcefulness but It does not show  
resourcefulness (40%) resourcefulness of the not so creative. resourcefulness and
finished outputs. creativity of the finished
output.
Neatness (10%) There are no erasures. There are few erasures. There are many erasures  
and dirt.
TOTAL
11. Answer Key

- This contains answers to all activities in the module.

Example:
References

- This is a list of all sources used in developing this module.