LESSON PLAN TLE 8

(Commercial Cooking)

I. Objectives:

1. Getting to know each other.

2. Conduct of an orientation to the students and pre-test
3. Appreciate the value of being friendly, honesty

II. Subject Matter:

Topic: Orientation/Pre-test

Materials: Chalkboard, chalk, paper, ball pen, printed test questionnaire

Values: Obedience, friendliness, honesty

III. Procedure:

a. Prayer

b. Introduction of the subject teacher

c. Checking of student’s attendance

d. Distribution of test questionnaire

e. Test proper

IV: Evaluation:

Checking and recording of results

IV. Agreement:

Identify local entrepreneurs in your community.

 Lesson Plan TLE 8
Commercial Cooking
Content Standard
The learners demonstrate and understanding one’s PECs.

Performance Standard
The learners recognize his/her PECs and prepare an activity plan that aligns that with a
practitioner/entrepreneur in commercial cooking.

I. Learning Competencies:
LO1. Recognize PECs needed in commercial cooking
1. Assess one’s PECs: characteristics, lifestyle, skills, traits
2. Compare one’s PEC’s with those entrepreneur

II. Subject Matter:

Topic: Personal Entrepreneurial Competencies
Sub-topic: Characteristics, Lifestyle and Common Traits of a Successful Entrepreneur
Reference: Agriculture and Fishery Arts
Code: TLE_PECS 8-00-1
Materials: chalk, chalkboard, laptop
Values: Self - confidence,
Understanding and awareness of one’s PEC’s.

III. Procedure
a. prayer
b. checking of students attendance

A. Activity
Let the learners fill up the missing letters
a. H _ _ D W _ R _ I N _
b. D _ S _ I P _ I N _ _
c. C O _ M _ T _ E _
d. _ N _ R E _ R _ N _ U _S
e. C _ E _ T _ V _ S
Guided Questions:
1. What have you discovered in a given activity?
2. How do you find the activity?
B. Analysis
1. Explain the importance of assessing one’s PECs before engaging in a particular
entrepreneurial activity?
2. What are the desirable characteristics, attributes, lifestyles, skills, and traits of a
prospective entrepreneur? Why are these important?
3. Why there is a need to assess one’s PECs before starting a particular business?
C. Abstraction
Lecture about a Personal Entrepreneurial Competencies of an successful entrepreneur.
D. Application
Direction: Below is a list of Personal Entrepreneurial Competencies (PECs) of a successful
entrepreneur. Put check mark on the 2nd column that indicates your strong PECs. The check
marks on the 3rd column are those PECs that need to be developed.

My Personal Entrepreneurial
Competencies
PECs of an Entrepreneur Strengths Needs to be Developed

IV. Evaluation
Oral recitation

V. Agreement
What does an abbreviation SWOT mean?
 Lesson Plan TLE 8
Commercial Cooking

Content Standard:
The learners demonstrate an understanding environment and market in commercial cooking

Performance Standard:
The learners create business idea based on the analysis of environment and market in commercial
cooking

I. Learning Competencies:
1. Generate a business idea that relates with a career choice in commercial cooking
1.1 Discuss swot analysis
1.2 Generate a business idea based on the swot analysis

II. Subject Matter:

Topic: Environment and Market
Reference: CG, LM for Grade 9 Cookery
Code: TLE_EM8-00-1
Materials: chalk, chalkboard, laptop
Values: resourcefulness

III. Procedure
a. prayer
b. checking of students attendance

A. Activity:
Ask a student to arrange or give the correct spelling of the jumbled letters
a. SHTGNERTH b. REATSTH c. SESSENKAEW d.POROPUTINSEIT
1. How do you find the activity?
2. What have you discovered in a given activity?

B. Analysis:
1. What entrepreneurial activities do you know and capable of doing which are related to
commercial cooking?
2. What do you think are the most important competencies you must possess in order to be
successful in running your chosen business?

C. Abstraction:
Lecture discussion of SWOT Analysis
D. Application:
1. Given the opportunity to own a business that relates with commercial cooking are you
confident to manage it? Explain your answer.
2. Why entrepreneurial activities are important to social development and progress of the
economy?

IV. Evaluation:
Oral Recitation

V. Agreement:
Know the materials of your kitchen tools and equipment.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 8
Commercial Cooking

Content Standard:
The learners demonstrate an understanding environment and market in bread and pastry
production.

Performance Standard:
The learners create business idea based on the analysis of environment and market in bread and
pastry production.

I. Learning Competencies:
1. Generate a business idea that relates with a career choice in bread and pastry production
1.1 Identify the different products/services available in the market.
1.2 State the difference between product and services.
1.3 Identify the customers of these products/services in the market.

II. Subject Matter:

Topic: Environment and Market
Reference: CG, LM for Grade 9 Cookery,
Code: TLE_EM7-00-1
Materials: chalk, chalkboard, laptop
Values: resourcefulness

III. Procedure
a. prayer
b. checking of students attendance

A. Activity:
Ask learners an example of business that offers products or services.

B. Analysis:
1. What entrepreneurial activities do you know and capable of doing which are related to bread
and pastry production?
2. How can you differentiate between products or services?

C. Abstraction:
Lecture about Environment and Market

D. Application:
1. What is market?
2. Why product differentiation is important?
3. How can you differentiate your products /services among your competitors?

IV. Evaluation:
Formative test

V. Agreement:
Study for a summative test.

Prepared by:

Mariane Joy Samsona

 Lesson Plan in TLE 8
(Commercial Cooking)

I. Objectives:

1. Answer the test questions independently.

2. Check the test papers correctly.

II. Subject Matter

Conduct of a summative test.

Reference: Agri and Fisheries Art 1, test notebook

Material: Printed test questionnaire

Value Focus: Honesty

III. Procedure

A. Greetings

B. Checking of Attendance

C. Distribution of test questionnaire

D. Test proper

IV. Evaluation

Checking and recording of test results

V. Agreement

Know materials of your kitchen tools and equipment

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan TLE 8
Commercial Cooking

Content Standard:
1. Kitchen tools and equipment.
2. Uses of kitchen tools and equipment

Performance Standard:
Kitchen tools and equipment are identified based on their uses.
Kitchen tools and equipment are used in accordance to its function.

I. Learning Competencies:
1. Utilize kitchen tools and equipment.
1.1 Identify the materials used in kitchen tools and equipment.
1.2 Explain the uses of each material used in kitchen tools and equipment.
1.3 Value the importance of knowing the materials used in kitchen tools and equipment.

II. Subject Matter:

Topic: Use and Maintain Kitchen Tools and Equipment
Reference: CG, LM for Grade 8 Commercial Cooking pages 6-8
Materials: chalk, chalkboard, laptop
Values: resourcefulness

III. Procedure
a. prayer
b. checking of students attendance

A. Activity
Let the learners fill up the missing letters
a. A _ U_ I _ _U_
b. S _ T _ I_ L _ S_ E _ L

B. Analysis
Analyze the materials of kitchen utensils and equipment.
a. Is it important to identify the materials of kitchen utensils, tools? Why?

C. Abstraction
Lecture about materials of kitchen tools and equipment.

D. Application
Show the picture of kitchen tools and equipment. Let the learners identify.

IV. Evaluation
Oral recitation

V. Agreement
Identify your kitchen tools and equipment and its uses.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan TLE 8
Commercial Cooking

Content Standard:
1. Kitchen tools and equipment.
2. Uses of kitchen tools and equipment

Performance Standard:
Kitchen tools and equipment are identified based on their uses.
Kitchen tools and equipment are used in accordance to its function.

I. Learning Competencies:
1. Utilize kitchen tools and equipment.
1.1 Identify and explain the use of different kitchen utensils, tools and equipment.
1.2 Familiarize with the different kitchen utensils, tools and equipment.
1.3 Demonstrate proper use of kitchen tools and equipment.

II. Subject Matter:

Topic: Use and Maintain Kitchen Tools and Equipment
Reference: CG, LM for Grade 8 Commercial Cooking pages
Materials: chalk, chalkboard, laptop, actual tools
Values: resourcefulness

III. Procedure
a. prayer
b. checking of students attendance

A. Activity
Present picture and match column A to column B

B. Analysis
a. What have you observed in the activity?
b. Can you identify the uses of the tools presented?

C. Abstraction
Lecture about kitchen tools and equipment.

D. Application
After the discussion the students will be divided into 5 groups. Each group will have a
representative. They are going to pick a kitchen tool on the top of the table, name it and give
the function. First group who can give the correct answer will earn a point.

IV. Evaluation
Formative test

V. Agreement
Identify your kitchen tools and equipment and its uses.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan in TLE 8
(Commercial Cooking)

I. Objectives:

1. Answer the test questions independently.

2. Check the test papers correctly.

II. Subject Matter

Conduct of a summative test.

Reference: Agri and Fisheries Art 1, test notebook

Material: Printed test questionnaire

Value Focus: Honesty

III. Procedure

A. Greetings

B. Checking of Attendance

C. Distribution of test questionnaire

D. Test proper

IV. Evaluation

Checking and recording of test results

V. Agreement

Know materials of your kitchen tools and equipment

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan in TLE 8
(Commercial Cooking)

I. Objectives:

1. Demonstrate the proper use of kitchen utensils, tools, and equipment

2. Participate actively in group activity

II. Subject Matter

Performance Activity

Reference: Learning Module and Curriculum Guide for G8 Commercial Cooking

Material: Actual kitchen tools, and utensils

Value Focus: Accuracy

III. Procedure

A. Greetings

B. Checking of Attendance

C. Presentation by group

IV. Evaluation

Rubrics based in the module

V. Agreement

Define cleaning and sanitizing.

Prepared by:

Mariane Joy B. Samsona

 Lesson Plan in TLE 8
(Commercial Cooking)

Content Standard:
1. Types of chemicals for cleaning and sanitizing equipment and utensils.

Performance Standard:
1. Chemicals are selected and used for cleaning and sanitizing equipment and utensils.
2. Equipment/ and or utensils are cleaned /and or sanitized safely according to manufacturer’s
instructions.

I. Learning Competencies:
1. Maintain kitchen tools, equipment and working area.
1.1 Define Cleaning and sanitizing
1.2 Identify the four categories of cleaning agent.

II. Subject Matter:

Topic: Use and Maintain Kitchen Tools and Equipment
Reference: CG, LM for Grade 8 Commercial Cooking pages
Materials: chalk, chalkboard, laptop, actual tools
Values: cleanliness

III. Procedure
a. prayer/greetings
b. checking of students attendance
c. review of the previous lesson

A. Activity
Fill in the missing letters
a. CL_A_I_G
b. _A_ITI_IN_

B. Analysis
a. In your own idea, define these two words?
b. How these two process being done in terms of maintaining our kitchen tools, utensils,
and equipment?

C. Abstraction
Lecture about Cleaning and sanitizing

D. Application
1. What are the four categories of cleaning agent?
2. When can you use an abrasive cleaner?
3. How sanitizing being done?

IV. Evaluation
Formative test

V. Agreement
Identify the advantages and disadvantages of a chemical sanitizer.

Prepared by:

MARIANE JOY B. SAMSONA

 Lesson Plan in TLE 8
(Commercial Cooking)

Content Standard:
1. Types of chemicals for cleaning and sanitizing equipment and utensils.

Performance Standard:
1. Chemicals are selected and used for cleaning and sanitizing equipment and utensils.
2. Equipment/ and or utensils are cleaned /and or sanitized safely according to manufacturer’s
instructions.

I. Learning Competencies:
1. Maintain kitchen tools, equipment and working area.
1.3 Identify the advantages and disadvantages of chemical sanitizer.
1.4 Appreciate the importance of the approved chemical sanitizers.
1.5 Participate actively in class discussion.

II. Subject Matter:

Topic: Use and Maintain Kitchen Tools and Equipment
Reference: CG, LM for Grade 8 Commercial Cooking pages
Materials: chalk, chalkboard, laptop, actual tools
Values: cleanliness

III. Procedure
a. prayer/greetings
b. checking of students attendance
c. review of the previous lesson

A. Activity
Guess whether the following is an advantages or disadvantages of a chemical sanitizer.
1. Odorless
2. Inexpensive
3. Form brown color that indicates strength
4. Corrosive
5. Irritating to skin

B. Analysis
a. What are the three approved chemical sanitizers?
b. Based in the activity given, how would you determine that it is an advantage or
disadvantage of a chemical sanitizer?
c. Why it is essential to identify the advantages and disadvantages of these chemicals?

C. Abstraction
Lecture about advantages and disadvantages of chemical sanitizers

D. Application
1. What are the advantages of chlorine?
2. How long iodine should be in contact time in order to become an effective sanitizer?
3. What is the disadvantage of a quaternary ammonium?
4. How should be the concentration of iodine in order to be effective?

IV. Evaluation
Formative test

V. Agreement
What are the steps in order to have an effectively clean and sanitize utensils?

Prepared by:

MARIANE JOY B. SAMSONA