DLP 11 2
DLP 11 2
DLP 11 2
TLE/TVL DEPARTMENT
S.Y: 2023-2024
FOURTH QUARTER
OBJECTIVES At the end of this lesson the learners are expected to:
1. Identify the needed ingredients in making longganisa
2. Do the Mise En Place
3. Follow the instructions in preparing the longganisa.
Content Standards The learners demonstrate an understanding of preparing and
cooking meat
Performance Standards The learners independently prepare and cook meat
Most Essential Learning Prepare and Cook Meat
Competencies (MELC) LO2: Cook Meat Cuts
Enabling Competencies None
CONTENT Practicum: Longganisa
LEARNING PPT, Television, Module (Cookery 10)
RESOURCES
References
Cookery Module 10, Internet
Teacher’s Guide Pages Internet
Learner’s Material Internet
Pages
Textbook Pages None
Additional Resources PowerPoint Presentation
from learning
Resources
Other learning Internet, Google.
Resources
List of Learning Resources Pictures and PPT files
for Development and
Engagement Activities
PROCEDURES Constructivism: (Direct Instruction)
Classroom Management
Prayer
Greetings
Checking of Attendance
Classroom Rules
Development Let the selected students individually do the Mise En Place. Ask
them to prepare also the other things that they need in making
longganisa.
Engagement Each student individually prepares, makes and presents their
longganisa with the packaging and label
Assimilation What is the importance of following directions, especially in
cooking during practicum?
V. Evaluation The students will have a score for the presentation based on the
rubricks.
A. Product 5 4 3 2 1
Appearance
The color of longganisa is attractive
The dish has corrected consistency
The cook is just right
Palatability
The dish is delicious in taste
Nutritive Value
The dish is high nutritious
B. Procedures:
The learner uses correct tools and utensils.
The learners follow the correct steps in
preparing longganisa.
The learners keep the area clean and safe.
My Reflection