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    DLL 02

    Uploaded by

    Melvin Hernandez
    The document outlines the objectives, content, learning resources, procedures, and reflections for a lesson teaching students about preparing salads and dressings. The key objectives are for students to demonstrate understanding of preparing salads and dressings, independently prepare them, and present them attractively while following sanitary practices. The lesson involves demonstrating and practicing skills like identifying ingredients, following mise en place, and using proper tools and sanitation. Students will then prepare mixed green salads in groups and have their products evaluated using a rubric.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    DLL 02

    Uploaded by

    Melvin Hernandez
    156 views2 pages
    The document outlines the objectives, content, learning resources, procedures, and reflections for a lesson teaching students about preparing salads and dressings. The key objectives are for students to demonstrate understanding of preparing salads and dressings, independently prepare them, and present them attractively while following sanitary practices. The lesson involves demonstrating and practicing skills like identifying ingredients, following mise en place, and using proper tools and sanitation. Students will then prepare mixed green salads in groups and have their products evaluated using a rubric.

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    dll02

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    The document outlines the objectives, content, learning resources, procedures, and reflections for a lesson teaching students about preparing salads and dressings. The key objectives are for students to demonstrate understanding of preparing salads and dressings, independently prepare them, and present them attractively while following sanitary practices. The lesson involves demonstrating and practicing skills like identifying ingredients, following mise en place, and using proper tools and sanitation. Students will then prepare mixed green salads in groups and have their products evaluated using a rubric.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    156 views2 pages

    DLL 02

    Uploaded by

    Melvin Hernandez
    The document outlines the objectives, content, learning resources, procedures, and reflections for a lesson teaching students about preparing salads and dressings. The key objectives are for students to demonstrate understanding of preparing salads and dressings, independently prepare them, and present them attractively while following sanitary practices. The lesson involves demonstrating and practicing skills like identifying ingredients, following mise en place, and using proper tools and sanitation. Students will then prepare mixed green salads in groups and have their products evaluated using a rubric.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    9

    I. OBJECTIVES
    The learners demonstrate an understanding of the knowledge, skills,
    A. Content Standards
    and attitudes required in preparing salad and dressing.
    B. Performance Standards The learners independently prepare salad and dressing.
    L.O. 3.1 Present salads and dressings attractively.
    3.2 Observe sanitary practices in presenting salad and
    Learning Competence dressing.
    C. Write the LC code for each 3.3 Identify the accompaniments of salads and
    dressings
    3.4 Rate the finished products using rubrics.
    TLE_HECK9- 12SD-IIh-i-9
    II. CONTENT
    III. LEARNING RESOURCES
    References Cookery Module 1 Manual
    A.
    Aniceta S. kong and Anecita P. Domo
    1. Teacher’s Guide pages
    2. Learner’s Material pages Page 111
    3. Textbook pages
    4. Additional Materials from
    Learning Resources (LR) portal
    B. Other Learning Resources Internet
    IV. PROCEDURES
    A. Reviewing previous lesson or What is salad dressing?
    presenting the new lesson What is vinaigrette?
    What are the different types of salad dressing?
    Establishing a purpose for the Watch a video clip about salad and dressing.
    B.
    lesson Ask the students to identify the ingredients used.
    Presenting examples/instances What is Green Salad?
    C.
    of the new lesson
    Discussing new concepts and What is Mise en place?
    D. practicing new skills #1 What are the tools/equipment in preparing Mixed green salad?
    What are the sanitary practices in presenting salad and dressing?
    Discussing new concepts and What are the ingredients in preparing mixed green salad.
    practicing new skills #2 What are the ingredients in preparing salad dressing for mixed green
    E.
    salad?
    What are the procedures in preparing mixed green salad?
    Developing Mastery (Leads to The teacher will demonstrate on how to prepare mixed green salad.
    F.
    Formative Assessment)
    Finding practical applications Group the students: Prepare mixed green salad.
    G of concepts and skills in daily
    living
    Making generalizations and Why do we need to avoid plating salad more than an hour?
    H.
    abstractions about the lesson
    I. Evaluating Learning The product and performance will be rated using the scoring rubric.
    J. Additional Activities
    V. REMARKS
    No. of learners who earned
    A.
    80% in the evaluation
    No. of learners who require
    additional activities for
    B.
    remediation who scored
    below 80%
    Did the remedial lesson work?
    C. No. of learners who have
    caught up with the lesson
    No. of learners who continue
    D.
    to require remediation
    REFLECTIONS
    Which of my teaching strategies worked well?
    E.
    Why did these work?
    What difficulties did I encounter which my
    F.
    principal or supervisor can help me solve?
    What innovation or localized materials did I
    G. used/discover which I wish to share with
    other teachers?

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