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    Detailed Lesson Plan (DLP) Format: 4 Tle-Cookery 9 2nd 240 Aug.21/22/23/24,2017

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    jessica laran
    (1) This document provides a detailed lesson plan (DLP) format for a cooking lesson on preparing a salad for 9th grade students. (2) The objectives are to identify ingredients in salad preparation and demonstrate proper technique. (3) The procedures include an introductory activity, watching an instructional video on salad making, analyzing the video, and having students prepare a mixed green salad using given materials. (4) Assessment will include a skill performance test to evaluate if students can properly prepare ingredients based on required form and time frame.

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    Detailed Lesson Plan (DLP) Format: 4 Tle-Cookery 9 2nd 240 Aug.21/22/23/24,2017

    Uploaded by

    jessica laran
    31 views1 page
    (1) This document provides a detailed lesson plan (DLP) format for a cooking lesson on preparing a salad for 9th grade students. (2) The objectives are to identify ingredients in salad preparation and demonstrate proper technique. (3) The procedures include an introductory activity, watching an instructional video on salad making, analyzing the video, and having students prepare a mixed green salad using given materials. (4) Assessment will include a skill performance test to evaluate if students can properly prepare ingredients based on required form and time frame.

    Original Title

    DLP 4

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    (1) This document provides a detailed lesson plan (DLP) format for a cooking lesson on preparing a salad for 9th grade students. (2) The objectives are to identify ingredients in salad preparation and demonstrate proper technique. (3) The procedures include an introductory activity, watching an instructional video on salad making, analyzing the video, and having students prepare a mixed green salad using given materials. (4) Assessment will include a skill performance test to evaluate if students can properly prepare ingredients based on required form and time frame.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    31 views1 page

    Detailed Lesson Plan (DLP) Format: 4 Tle-Cookery 9 2nd 240 Aug.21/22/23/24,2017

    Uploaded by

    jessica laran
    (1) This document provides a detailed lesson plan (DLP) format for a cooking lesson on preparing a salad for 9th grade students. (2) The objectives are to identify ingredients in salad preparation and demonstrate proper technique. (3) The procedures include an introductory activity, watching an instructional video on salad making, analyzing the video, and having students prepare a mixed green salad using given materials. (4) Assessment will include a skill performance test to evaluate if students can properly prepare ingredients based on required form and time frame.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Download as xlsx, pdf, or txt
    of 1

    Instructional Planning

    (The process of systematically planning, developing, evaluating and


    managing the instructional process by using principles of teaching
    and learning - D.O. 42, s. 2016)
    Detailed Lesson Plan (DLP) Format
    Learning Area:
    Grade
    DLP No.: Quarter: Duration: Date:
    Level:
    4 TLE-COOKERY 9 2nd 240 Aug.21/22/23/24,2017
    Learning Competency/ies: Prepare ingredients based on the Code:
    (Taken from the Curriculum Guide) required form and time frame. TLE_HECK 9SD-lla-7
    Key Concepts / Understandings Effective preparation will minimize wastage, save time and ensure dishes are
    to be Developed prepared within the time period required.
    Adapted Cognitive Process
    Domain
    Knowledge Dimensions (D.O. No. 8, s. OBJECTIVES:
    2015)
    The fact or
    condition of knowing
    Remembering Identify ingredients in the preparation of salad
    something with familiarity Understanding
    Skills
    gained through experience
    The ability and
    capacity acquired through
    Applying Demonstrate proper technique in salad preparation
    deliberate, systematic, and Analyzing
    sustained effort to smoothly and
    adaptively carryout complex Evaluating
    activities or the ability, coming Creating
    from one's knowledge, practice,

    Attitude Organization Display happiness in doing the assigned task


    Values Organization Integrate cleanliness and orderliness in salad preparation.
    2. Content Nutritional Values of Salad and Dressing
    3. Learning Resources LM, TG, video clips, Internet
    4. Procedures
    4.1 Introductory Activity
    " Proper preparation prevents poor performance" - -picturequotes.com-
    10 minutes
    4.2 Activity
    Show a video on salad making (https://www.youtube.com/watch?v=P-i-f5GoyhQ)
    25 minutes
    4.3 Analysis 1. What is the classification of salad presented in the video?
    Food preparation – preparing food for2.What
    eating, are the ingredients
    generally you need in
    requires selection,
    25 minutes preparing it?
    measurement and combination of ingredients in an ordered procedure so as to
    3. Why
    achieve is it neccessary
    desired to prepare
    results. Food our includes
    preparation ingredients?
    but is not limited to cooking.
    4.4 Abstraction
    One of the most basic skills a culinary student learns is mise en place.
    Translated literally from French it means "put in place." This is a great practice for
    any cook, but especially if you're new to cooking or trying a new recipe.

    Mise en place is deceptively simple, but being organized and prepared in the
    kitchen saves time and frustration. There's no forgetting the salt or having to stop
    50 minutes your work if you forgot to separate the eggs.

    The basic idea of mise en place is this:

    Read through your recipe to get acquainted with the ingredients and steps.
    Gather all of
    your ingredients and cooking tools including spoons, knives, bowls, measuring cups.
    4.5 Application Measure and prepare each
    Do It Now: Prepare Mixed Green Salad using the given tools, materials and
    60 minutes ingredient according
    ingredients., to the
    refer to LM pp.recipe.
    111-112.
    4.6 Assessment
    60 minutes
    Tests Skill Performance Test ( See DLP 4 Appendix A for the rubric)
    4.7 Assignment Preparing for the new
    Research ingredients for salad making.
    5 minutes lesson
    4.8 Concluding Activity Preparing food is not just about yourself and others. It is about everything!
    5 minutes -SHUNRYU SUZUKI-
    5.      Remarks
    6.      Reflections
    A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of
    evaluation. learners who have caught up with the lesson.
    B.   No. of learners who require additional D.  No. of learners who continue to require
    activities for remediation. remediation.
    E.   Which of my learning strategies worked well?
    Why did these work?
    F.   What difficulties did I encounter which 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?

    Prepared by:

    Name: JUNALISA BANTECIL/LOURDESIT School: CALUMBOYAN NHS/MOHON NHS

    Position/
    Designation: TEACHER 1 Division: CEBU PROVINCE

    Contact Email
    Number: 9323521982 address: [email protected]

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