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DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:July 1-2, 2019 Quarter: 2 Duration: 120 mins.
Time: 10:15-12:15
Monday-Tuesday
Learning Competency/ies: Present egg dishes Code: TLE_HECK9-12ED-Id
Key Concepts/ Understandings Prepare and present Egg Dishes
to be developed
Learning Objectives 1. Perform Mise en Place
2. Measure the right amount of ingredients and follow the recipe in cooking egg dishes.
3. Present creatively the egg dishes prepared.
4. Display interest in doing the performance.
Content Suggested projects:Variuos vegg dishes
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Ist Batch:
(15 minutes) They will Cook 2 egg dishes but you are only to prepare 1 today.
Next dish will be the 2nd batch.
Let the learners go to their original group for the preparation of egg dish.Let each group will going
Perform Mise en Place.After preparing,each group will going to demonstrate in front of the class.
3. Analysis
(10 minutes) What is the recipe you are going to cook?
What type of Cooking method of the egg dish you prepared?
How would you encourage your classmate to perform the dish you are going to prepare?
Remarks
Reflections
SCHOOL HEAD
Procedures
1. Introductory Activity Preliminary routine
(10 minutes) Review the parts of the egg
Motivation:
Ask the learners of the f.questions:
1.What is your favourite/common breakfast?
4. Abstraction Let the learners understand the lesson through powerpoint presentation.
( 35 minutes) Nutritive Value
Eech egg contain approximately 80 calories.
How many calories our body need daily?
Methods of determining fresh eggs
1.Candling
2.Gross examination of the egg
3.Clicking together
4.Water test
5.Breaking
5. Application How the market forms of eggs differ from one another?
(35 minutes) How will you determine if the eggs are fresh?
Remarks
Reflections
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:June 21, 2019 Quarter: 1st Duration: 60 mins.
Time: 10:15-12:15 Friday Sem
Learning Competency/ies: Prepare Egg dishes Code: TLE_HECK9-12CM-a-1
Key Concepts/ Understandings Learners will understand that cleanliness is vital needs in preparing foods in the kitchen.
to be developed
Learning Objectives
Knowledge Identify the market forms of egg.
Procedures
1. Introductory Activity Preliminary routine
(10 minutes) Review the parts of the egg
Motivation:
Ask the learners of the f.questions:
1.What is your favourite/common breakfast?
4. Abstraction Let the learners understand the lesson through powerpoint presentation.
( 35 minutes) Nutritive Value
Eech egg contain approximately 80 calories.
How many calories our body need daily?
Methods of determining fresh eggs
1.Candling
2.Gross examination of the egg
3.Clicking together
4.Water test
5.Breaking
5. Application Group activity:Let the learners perform a short demonstration on how to determine fresh eggs.
(35 minutes) 1.Candling
2.Gross examination of the egg
3.Clicking together
4.Water test
Remarks
Reflections
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:June 19, 2019 Quarter: 1st Duration: 60 mins.
Time: 10:15-11:15Thursday Sem
Learning Competency/ies: Prepare Egg dishes Code: TLE_HECK9-12CM-a-1
Key Concepts/ Understandings Learners will understand that cleanliness is vital needs in preparing foods in the kitchen.
to be developed
Learning Objectives
Knowledge Identify the market forms of egg.
Procedures
1. Introductory Activity Preliminary routine
(10 minutes) Review the parts of the egg
Motivation:
Ask the learners of the f.questions:
1.What is your favourite/common breakfast?
4. Abstraction Let the learners understand the lesson through powerpoint presentation.
( 35 minutes) Nutritive Value
Eech egg contain approximately 80 calories.
How many calories our body need daily?
Methods of determining fresh eggs
1.Candling
2.Gross examination of the egg
3.Clicking together
4.Water test
5.Breaking
5. Application Group activity:Let the learners perform a short demonstration on how to determine fresh eggs.
(35 minutes) 1.Candling
2.Gross examination of the egg
3.Clicking together
4.Water test
Remarks
Reflections
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:June 19, 2019 Quarter: 1st Duration: 120 mins.
Time: 10:15-11:Thursday Sem
Learning Competency/ies: Code: TLE_HECK9-12CM-a-1
Key Concepts/ Understandings Learners will understand that cleanliness is vital needs in preparing foods in the kitchen.
to be developed
Learning Objectives
Knowledge Identify the different kitchen tools and equipment.
Values Display interest in using the right tools to be productive in cooking activity.
Content
Tools and equipment
Learning Resources LM, TG (Cookery),Projector,Laptop
Procedures
1. Introductory Activity Preliminary routine
(10 minutes) Motivation:
Remarks
Reflections
DLP NO.: Learning Area: TVL- Grade Level: Date: Quarter: Duration: 120 mins.
Time: 1
Procedures
1. Introductory Activity Preliminary routine
(10 minutes) Motivation: What day is today?
What are the activities that you need to perform?
Conduct orientation for the first day of class
Rules and regulation
Requirements
2. Activity Group the learners into 5 groups and talk about the activities during summer.
(15 minutes) What makes them proud of, successful task or other related activities?
What are their skills to be develop?
Share it with the group.
3. Analysis What are the things that need to take out from me?
(10 minutes) How to develop my skills?
How can I improve it?
4. Abstraction Sharing of good values and right attitudes of a person.
( 35 minutes) Characteristics of a successful entrepreneur:
5. Application What do you think what will happen to a person if he fail to do the task?
(30 minutes) What can you advice to your friend if you found he is practicing a bad practice?
Assessment List down all the negative and positive attitudes and what attitudes that you should corrected.
( 15 minutes)
Assignment Identify for a successful entrepreneur and study their life why they become successful.
(10 minutes)
Concluding Activity (Optional)
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
Appendices: (attach all materials that will be used)
1. Activity Sheet …
2. Formative Assessment …
3. Answer Key …
4. Handouts …
5. PowerPoint Presentation …
6. Others
SCHOOL HEAD
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Assessment
( 15 minutes) Record their score.
Group the class into 6 for the final performance.
Prepare the ingredients.Wear the PPE.
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity
(10 minutes)
5. Application
(55 minutes) How do you characterize a good quality beef and good quality pork?
Assessment
( 15 minutes) Name the part of the beef.
Assignment Search in the internet other recipe for beef and write in the bond paper with picture observe margin. Be
(10 minutes) creative in this activity.
Concluding Activity (Optional)
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:March 4&5,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Monday 4
&Tuesday
Learning Competency/ies: Prepare Soup Dishes Code: TLE_HECK9-12
Key Concepts/ Understandings Prepare and present soup dish
to be developed
Learning Objectives 8. Identify the different ingredients in preparing soup.
9. Apply the procedure in preparing soup
10. Evaluate the prepared soup.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Let the learners go to their original group and prepare the materials use for preparing soup.
(15 minutes) Each group should Perfom Mise en place.
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:February 26,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Tuesday 3
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity
(15 minutes) HOUR PPT presentation of the topic.Review
1st
5. Application Conduct Summative after the presentation of the topic as a sort review.
(30 minutes)
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:February 18-19, 2019 Quarter: 2nd Duration: 120 mins.
Time:1:00-3:00 Monday Final
&Tuesday
Learning Competency/ies: Prepare Meat dishes Code: TLE_HECK9-12SD-IVb-f-16
Key Concepts/ Understandings Prepare and present braised pork.
to be developed
Learning Objectives 5. Identify the ingredients used for braised short ribs.
6. Demonstrate to the class on how to prepare braised short ribs.
7. Present meat dish attractively.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
How was the performance last meeting?
How much is your profit?
Did you appreciate your recipe?
2. Activity Le the learners gather all the materials that they are going to use.
(15 minutes) Oil
Ribs
Flour
Spices
carrots
3. Analysis
(10 minutes) What are the ingredients that you are going to use?
What would be the procedure in making the braised short ribs?
What method of cooking it is?
75ml oil
1pc. Carrots
1pcs. Onion
2pcs.garlic
Sugar
Tomato paste
Pepper
Procedure:
1.Tie the short ribs so the meat will stay on the bone during cooking.
2.Heat the oil in a heavy skillet until very hot.Brown the meat on all sides.
4.Saute onion,garlic,carrots until light brown.Add the meat and cook until tender.
5. Application How do you find the preparation of the braised ribs?
(35 minutes) What are the ingredients we used?
Prepare the group demonstrator for the return demo.While the rest of the group will going to observe on
how to prepare carrot cake.
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 30 &31,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Wednesday & 3
Thursday
Learning Competency/ies: Prepare Meat Dishes Code: TLE_HECK9-12
Key Concepts/ Understandings Describe the diff.cuts of meat.
to be developed
Learning Objectives 1.Identify the classes of beef.
2.Describe the diff. cuts of meat.
3.Observe proper way of choosing a quality beef and pork.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
3. Analysis What do you called a young female bovine which has not borne calf?
(15 minutes)
What is bovines?
4. Abstraction Discuss the kinds of meat
( 10 minutes) Beef is the culinary name of meat for bovines,especially domestic cattle.
Pork – is a meat of domestic pig or swine.
Characteristic of Pork and Beef.
Market forms of meat
1.Fresh Meat
2.Grilled Meat
3.Frozen Meat
4.Cured Meat
5.Processed Meat
6. Dried Meat
5. Application
(55 minutes) How do you characterize a good quality beef and good quality pork?
Assessment
( 15 minutes) Name the part of the beef.
Assignment Search in the internet other recipe for beef and write in the bond paper with picture observe margin. Be
(10 minutes) creative in this activity.
Concluding Activity (Optional)
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 28 &29,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Wednesday & 3
Thursday
Learning Competency/ies: Prepare Meat Dishes Code: TLE_HECK9-12
Key Concepts/ Understandings
to be developed
Learning Objectives 1.Recall the ways on how to cook the poultry dishes.
2.Compute the cost of production.
3.Validate computed cost of production
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Assignment Search in the internet other recipe for chicken and write in the bond paper with picture observe margin.
(10 minutes) Be creative in this activity.
Concluding Activity (Optional)
Remarks
Reflections
GGGG. No. of
learners who earned
80% in the evaluation.
HHHH. No. of
learners who require
additional activities for
remediation.
IIII. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
JJJJ. No. of learners who
continue to require
remediation.
KKKK. Which of my
strategies worked well?
Why did these work?
LLLL. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
MMMM. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 21-22,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Monday & 4
Tuesday
Learning Competency/ies: Prepare Poultry and game dishes Code: TLE_HECK9-12
Key Concepts/ Understandings Food Costing
to be developed
Learning Objectives 1.Recall the ways on how to cook the poultry dishes.
2.Compute the cost of production.
3.Validate computed cost of production
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Assignment Search in the internet other recipe for chicken and write in the bond paper with picture observe margin.
(10 minutes) Be creative in this activity.
Concluding Activity (Optional)
Remarks
Reflections
NNNN. No. of
learners who earned
80% in the evaluation.
OOOO. No. of
learners who require
additional activities for
remediation.
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 16&17,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Wednesday & 3
Thursday
Learning Competency/ies: Prepare Poultry and game dishes Code: TLE_HECK9-12
Key Concepts/ Understandings Cook poultry dishes
to be developed
Learning Objectives 14. Identify the methods of cooking chicken roll-up and spicy chicken
15. Perform chicken roll-up and spicy chicken .
16. Cooperate and be creative in garnishing the dish.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
UUUU. No. of
learners who earned
80% in the evaluation.
VVVV. No. of
learners who require
additional activities for
remediation.
WWWW. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
XXXX. No. of
learners who continue
to require remediation.
YYYY. Which of my
strategies worked well?
Why did these work?
ZZZZ. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
AAAAA. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 14&15,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Monday &Tue 3
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Assessment Evaluate each group about the discussion for choosing the recipe to be perform.
( 15 minutes)
Remarks
Reflections
BBBBB. No. of
learners who earned
80% in the evaluation.
CCCCC. No. of
learners who require
additional activities for
remediation.
DDDDD. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
EEEEE. No. of
learners who continue
to require remediation.
FFFFF. Which of my
strategies worked well?
Why did these work?
GGGGG. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
HHHHH. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 7&8,2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Monday &Tue 3
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Let the learners Identify the common kinds of poultry available in the market and community.
(15 minutes)
Remarks
Reflections
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:January 3, 2019 Quarter: Duration: 120 mins.
Time:1:00-3:00 Thursday 3
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
PPPPP. No. of
learners who earned
80% in the evaluation.
QQQQQ. No. of
learners who require
additional activities for
remediation.
RRRRR. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
SSSSS. No. of
learners who continue
to require remediation.
TTTTT. Which of my
strategies worked well?
Why did these work?
UUUUU. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
VVVVV. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 29&30, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 Monday &Tue 2
Learning Competency/ies: Present the Guidelines and Rules and Regulations during the Code: TLE_HECK9-12VD-IIe-14
Immersion.
Key Concepts/ Understandings Give importance of On the Job Training.
to be developed
Learning Objectives 26. Identify and understand the essence of On the Job Training.
27. Prepare and Embrace to yourself the importance of immersion.
28. Develop and Anticipate the possible situation encountered during immersion and positive
response of the situation.
Content Rules and Regulation of Immersion
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
WWWWW. No. of
learners who earned
80% in the evaluation.
XXXXX. No. of
learners who require
additional activities for
remediation.
YYYYY. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
ZZZZZ. No. of
learners who continue
to require remediation.
AAAAAA. Which of my
strategies worked well?
Why did these work?
BBBBBB. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
CCCCCC. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 10 &11, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 Wed.and Thur 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
DDDDDD. No. of
learners who earned
80% in the evaluation.
EEEEEE. No. of
learners who require
additional activities for
remediation.
FFFFFF. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
GGGGGG. No. of
learners who continue
to require remediation.
HHHHHH. Which of my
strategies worked well?
Why did these work?
IIIIII. What difficulties did I
encounter which my
principal or supervisor
can help me solve?
JJJJJJ. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 8&9, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00Mon.&Tue. 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
KKKKKK. No. of
learners who earned
80% in the evaluation.
LLLLLL. No. of
learners who require
additional activities for
remediation.
MMMMMM. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
NNNNNN. No. of
learners who continue
to require remediation.
OOOOOO. Which of my
strategies worked well?
Why did these work?
PPPPPP. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
QQQQQQ. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 17&18,2018 Quarter: Duration: 120 mins.
Time:8:00-10:00Mon.&Tue. 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
RRRRRR. No. of
learners who earned
80% in the evaluation.
SSSSSS. No. of
learners who require
additional activities for
remediation.
TTTTTT. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
UUUUUU. No. of
learners who continue
to require remediation.
VVVVVV. Which of my
strategies worked well?
Why did these work?
WWWWWW. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
XXXXXX. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 15&16, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00Mon.&Tue. 2
Content Review
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Remarks
Reflections
YYYYYY. No. of
learners who earned
80% in the evaluation.
ZZZZZZ. No. of
learners who require
additional activities for
remediation.
AAAAAAA. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
BBBBBBB. No. of
learners who continue
to require remediation.
CCCCCCC. Which of my
strategies worked well?
Why did these work?
DDDDDDD. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
EEEEEEE. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 3&4, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00Mon.&Tue. 2
Learning Competency/ies: Identify the type,varieties,market forms,nutritive value and Code: TLE_HECK9-12VD-IIe-14
composistion of fish and seafoods.
Key Concepts/ Understandings Learn the types of seafoods,variety anf market form of fish and seafoods.
to be developed
Learning Objectives 37. Identify the steps in preparing the fish for cooking.
38. Determined the ways of thawing frozen fish.
39. Recognize safety practices of OHS
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Pre-test:
(15 minutes) Write C if the Statement is Correct and change the word or group of words if the statement is incorrect
1.Lean fish contain less fat/
2.White fish contain more fat.
3.The whole fish only the entrails removed is a dressed fish.
3. Analysis How are fish bought in the market?
(10 minutes) Why do you consider the market forms and cut of fish in preparing fish dishes.
DO you think seafoods are part of the diet?Why?
4. Abstraction Preparing Fish for Cooking:
( 35 minutes) 1.Scaling
2.Cutting of Tails and Fins
3.Eviscerating
4.Cleansing
Methods of Thawing Frozen Fish
Occupational Health and Safety Procedure.
5. Application How are fish prepared for cooking?How about shellfish?
(30 minutes) Define OHS?
Remarks
Reflections
FFFFFFF. No. of
learners who earned
80% in the evaluation.
GGGGGGG. No. of
learners who require
additional activities for
remediation.
HHHHHHH. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
IIIIIII. No. of learners who
continue to require
remediation.
JJJJJJJ. Which of my
strategies worked well?
Why did these work?
KKKKKKK. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
LLLLLLL. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 10-11, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00Mon.&Tue. 2
Learning Competency/ies: Identify the type,varieties,market forms,nutritive value and Code: TLE_HECK9-12VD-IIe-14
composistion of fish and seafoods.
Key Concepts/ Understandings Learn the types of seafoods,variety anf market form of fish and seafoods.
to be developed
Learning Objectives 40. Identify the steps in processing fish
41. Describe the market forms of fish and shellfish.
42. Recognize the characteristics of fish and shellfish.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
3. Analysis In balance diet, What sources of food that are rich in natural iodine, protein, calcium, phosphorus and
(10 minutes) omega 3?
What do you called the food that comes from the sea?
DO you think seafoods are part of the diet?Why?
4. Abstraction Classification of Seafoods:
( 35 minutes) 1.Fin fish – fish with fins and internal skeleton
Saltwater
Freshwater
2.Shellfish – fish with external fish but no internal bone structure. They have hard outer shells. Most of
shellfish are lean and contain little fat.
Mollusk
Crustaceans
Market forms of fish:
Whole or round
Drawn
Dressed
Steak
Fillet
Butterflied fillet
Stick or tranches
5. Application How are crustaceans different from mollusks?
(30 minutes) How are shellfish bought in the marker?
What are the characteristics of the fresh shellfish?
Assessment Let the learners answer the ff. questions:
( 15 minutes) 1.How are fish classified? Give example.
2. How do you describe a fresh fish?
Assignment Study pages 168-177
(10 minutes)
Concluding Activity (Optional)
Remarks
Reflections
MMMMMMM. No. of
learners who earned
80% in the evaluation.
NNNNNNN. No. of
learners who require
additional activities for
remediation.
OOOOOOO. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
PPPPPPP. No. of
learners who continue
to require remediation.
QQQQQQQ. Which of my
strategies worked well?
Why did these work?
RRRRRRR. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
SSSSSSS. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:October 1&2, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00Mon.&Tue. 2
Learning Competency/ies: Identify the type,varieties,market forms,nutritive value and Code: TLE_HECK9-12VD-IIe-14
composistion of fish and seafoods.
Key Concepts/ Understandings Learn the types of seafoods,variety anf market form of fish and seafoods.
to be developed
Learning Objectives 1.Identify the types of seafoods
2. Describe the market forms of fish and shellfish.
3. Recognize the characteristics of fish and shellfish.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
3. Analysis In balance diet, What sources of food that are rich in natural iodine, protein, calcium, phosphorus and
(10 minutes) omega 3?
What do you called the food that comes from the sea?
DO you think seafoods are part of the diet?Why?
4. Abstraction Classification of Seafoods:
( 35 minutes) 1.Fin fish – fish with fins and internal skeleton
Saltwater
Freshwater
2.Shellfish – fish with external fish but no internal bone structure. They have hard outer shells. Most of
shellfish are lean and contain little fat.
Mollusk
Crustaceans
Market forms of fish:
Whole or round
Drawn
Dressed
Steak
Fillet
Butterflied fillet
Stick or tranches
5. Application How are crustaceans different from mollusks?
(30 minutes) How are shellfish bought in the marker?
What are the characteristics of the fresh shellfish?
Assessment Let the learners answer the ff. questions:
( 15 minutes) 1.How are fish classified? Give example.
2. How do you describe a fresh fish?
Assignment Study pages 168-177
(10 minutes)
Concluding Activity (Optional)
Remarks
Reflections
TTTTTTT. No. of
learners who earned
80% in the evaluation.
UUUUUUU. No. of
learners who require
additional activities for
remediation.
VVVVVVV. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
WWWWWWW. No. of
learners who continue
to require remediation.
XXXXXXX. Which of my
strategies worked well?
Why did these work?
YYYYYYY. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
ZZZZZZZ. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:September 12-13, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 WED. &THU. 2
Learning Competency/ies: Prepare suitable Sauces and accompaniment in serving vegetable Code: TLE_HECK9-12VD-IId-11
dishes.
Key Concepts/ Understandings Determine the sauce appropriate with the dish presented.
to be developed
Learning Objectives 1.Determined the diff. sauces appropriate with the dish.
2.Create your own sauce for a deep fry vegetables.
3.Display creatively the prepare sauce with vegetables.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
Define plating.
Assignment Read the nest topic about sea foods on page 157-160.
(10 minutes)
Concluding Activity (Optional)
Remarks
Reflections
AAAAAAAA. No. of
learners who earned
80% in the evaluation.
BBBBBBBB. No. of
learners who require
additional activities for
remediation.
CCCCCCCC. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
DDDDDDDD. No. of
learners who continue
to require remediation.
EEEEEEEE. Which of my
strategies worked well?
Why did these work?
FFFFFFFF. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
GGGGGGGG. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:September, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 WED. &THU. 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Go to their original group and prepare the ingredients using the tools and equipment.
(15 minutes) Group 1 and 2 – Pinakbet
Group 3 – Lumpia
Group 4 – Mongo with egg
3. Analysis How much is the total cost of your menu?
(10 minutes)
How to get the mark up price in your project plan?
4. Abstraction The teacher observe each group in preparing their menu and guide them as they prepare it.
( 35 minutes)
Remarks
Reflections
HHHHHHHH. No. of
learners who earned
80% in the evaluation.
IIIIIIII. No. of
learners who require
additional activities for
remediation.
JJJJJJJJ. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
KKKKKKKK. No. of
learners who continue
to require remediation.
LLLLLLLL. Which of my
strategies worked well?
Why did these work?
MMMMMMMM. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
NNNNNNNN. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:September 26-27, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 WED. &THU. 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Go to their original group and prepare the ingredients using the tools and equipment.
(15 minutes) Group 1 and 2 – Pinakbet
Group 3 – Lumpia
Group 4 – Mongo with egg
Remarks
Reflections
OOOOOOOO. No. of
learners who earned
80% in the evaluation.
PPPPPPPP. No. of
learners who require
additional activities for
remediation.
QQQQQQQQ. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
RRRRRRRR. No. of
learners who continue
to require remediation.
SSSSSSSS. Which of my
strategies worked well?
Why did these work?
TTTTTTTT. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
UUUUUUUU. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:September 24-25, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 Mon. & Tue. 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Ask the learners about the different Appetizer they know.
(15 minutes) The teacher will going to demonstrate on hoe to perform the cucumber pineapple salad.
3. Analysis After the activity let the learners answer the ff. question:
(10 minutes) 1.What is appetizer?
2.Why we need appetizer in our meal?
Remarks
Reflections
VVVVVVVV. No. of
learners who earned
80% in the evaluation.
WWWWWWWW. N
o. of learners who
require additional
activities for
remediation.
XXXXXXXX. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
YYYYYYYY. No. of
learners who continue
to require remediation.
ZZZZZZZZ. Which of my
strategies worked well?
Why did these work?
AAAAAAAAA. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
BBBBBBBBB. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:September 19-20, 2018 Quarter: Duration: 120 mins.
Time:8:00-10:00 Wed.& Thur. 2
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity 2nd Batch of Cooking: The learners will going to prepare 2 dishes
(15 minutes)
Let the learners go to their original group for the preparation of vegetable dish. Let each group will going
Perform Mise en Place. After preparing, each group will going to demonstrate in front of the class the first
dish for the group.
3. Analysis Name the Cooking method of Vegetable dishes.
(10 minutes)
What is lacking of your ingredients?
4. Abstraction Group Performance:
( 35 minutes) Group1 -Braised Celery
Group 2 - Sauteed Mushroom
Group 3-Vegetable Tagliatelle
Group 4-Lumpiang Ubod with Egg wrapper
Group 5- Glazed sweet potato
5. Application Each group should help one another in preparing the vegetable dish. Follow the recommended recipe
(30 minutes) given. Apply the proper way of cooking vegetable dish. Present creatively with garnish.
Remarks
Reflections
CCCCCCCCC. No. of
learners who earned
80% in the evaluation.
DDDDDDDDD. No. of
learners who require
additional activities for
remediation.
EEEEEEEEE. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
FFFFFFFFF. No. of
learners who continue
to require remediation.
GGGGGGGGG.Which of my
strategies worked well?
Why did these work?
HHHHHHHHH. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
IIIIIIIII. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DETAILED LESSON PLAN (DLP) FORMAT
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date:September 17-18 Quarter: 2 Duration: 120 mins.
2018
Learning Competency/ies: Present vegetable dishes Code: TLE_HECK9-12VD-IId-11
Key Concepts/ Understandings Prepare and present vegetable Dishes
to be developed
Learning Objectives 14. Perform Mise en Place
15. Measure the right amount of ingredients and follow the recipe in cooking vegetable dishes.
16. Present creatively the vegetable dishes prepared.
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Ist Batch:
(15 minutes) They will Cook 2 vegetable dishes but you are only to prepare 1 today.
Next dish will be the 2nd batch.
Let the learners go to their original group for the preparation of vegetable dish.Let each group will going
Perform Mise en Place.After preparing,each group will going to demonstrate in front of the class.
3. Analysis
(10 minutes) What is the recipe you are going to cook?
What type of Cooking method of the vegetable dish you prepare?
How would you encourage your classmate to perform the dish you are going to prepare?
Remarks
Reflections
JJJJJJJJJ. No. of
learners who earned
80% in the evaluation.
KKKKKKKKK. No. of
learners who require
additional activities for
remediation.
LLLLLLLLL. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
MMMMMMMMM. N
o. of learners who
continue to require
remediation.
NNNNNNNNN. Which of my
strategies worked well?
Why did these work?
OOOOOOOOO.What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
PPPPPPPPP. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date: July 2, 2018 Quarter: 1 Duration: 120 mins.
Learning Competency/ies: Perform Mise en place Code: TLE_
Key Concepts/ Understandings
to be developed
Learning Objectives 17. Determined the diff. sources of starch and cereals
18. Differentiate the sources of Starch and Cereals from one another
19. Value of cooking Pasta
Content
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Unlocking of Words: Write the correct spelling of the ff. words.
(15 minutes) 1.Pericarp – the ripened and variously modified walls of plant ovary
2.Metabolization – process of changing food
3.Glucose – type of sugar that found in plants and fruits
4.Kernel – small soft part inside the seeds or nut
5.Maize- known as corn
6-10 true or false
3. Analysis
(10 minutes) After doing the activity, they will be asked to answer the following questions:
1.What are the sources of Starch and Cereals?
2.Why do we need to include cereals in our meal?
Remarks
Reflections
QQQQQQQQQ.No. of
learners who earned
80% in the evaluation.
RRRRRRRRR. No. of
learners who require
additional activities for
remediation.
SSSSSSSSS. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
TTTTTTTTT. No. of
learners who continue
to require remediation.
UUUUUUUUU. Which of my
strategies worked well?
Why did these work?
VVVVVVVVV. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
WWWWWWWWW. W
hat Innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date: July 2, 2018 Quarter: 1 Duration: 120 mins.
Learning Competency/ies: Perform Mise en place Code: TLE_
Key Concepts/ Understandings
to be developed
Learning Objectives 20. Determined the diff. sources of starch and cereals
21. Differentiate the sources of Starch and Cereals from one another
22. Value of cooking Pasta
Content
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Unlocking of Words: Write the correct spelling of the ff. words.
(15 minutes) 1.Pericarp – the ripened and variously modified walls of plant ovary
2.Metabolization – process of changing food
3.Glucose – type of sugar that found in plants and fruits
4.Kernel – small soft part inside the seeds or nut
5.Maize- known as corn
6-10 true or false
3. Analysis
(10 minutes) After doing the activity, they will be asked to answer the following questions:
1.What are the sources of Starch and Cereals?
2.Why do we need to include cereals in our meal?
Remarks
Reflections
XXXXXXXXX. No. of
learners who earned
80% in the evaluation.
YYYYYYYYY. No. of
learners who require
additional activities for
remediation.
ZZZZZZZZZ. Did the
remedial lessons work?
No. of learners who
have caught up with the
lesson.
AAAAAAAAAA. No. of
learners who continue
to require remediation.
BBBBBBBBBB. Which of my
strategies worked well?
Why did these work?
CCCCCCCCCC. W
hat difficulties did I
encounter which my
principal or supervisor
can help me solve?
DDDDDDDDDD. W
hat Innovation or
localized materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
DLP NO.: Learning Area: TVL-Cookery Grade Level: 12 Date: July 2, 2018 Quarter: 1 Duration: 120 mins.
Learning Competency/ies: Perform Mise en place Code: TLE_
Key Concepts/ Understandings
to be developed
Learning Objectives 23. Determined the diff. sources of starch and cereals
24. Differentiate the sources of Starch and Cereals from one another
25. Value of cooking Pasta
Content
Procedures
1. Introductory Activity •Prayer/Greetings
(10 minutes) •Checking of Attendance
•Review of the previous discussion
2. Activity Unlocking of Words: Write the correct spelling of the ff. words.
(15 minutes) 1.Pericarp – the ripened and variously modified walls of plant ovary
2.Metabolization – process of changing food
3.Glucose – type of sugar that found in plants and fruits
4.Kernel – small soft part inside the seeds or nut
5.Maize- known as corn
6-10 true or false
3. Analysis
(10 minutes) After doing the activity, they will be asked to answer the following questions:
1.What are the sources of Starch and Cereals?
2.Why do we need to include cereals in our meal?
Remarks
Reflections
EEEEEEEEEE. No. of
learners who earned
80% in the evaluation.
FFFFFFFFFF. No. of
learners who require
additional activities for
remediation.
GGGGGGGGGG. Di
d the remedial lessons
work? No. of learners
who have caught up
with the lesson.
HHHHHHHHHH. N
o. of learners who
continue to require
remediation.
IIIIIIIIII. Which of my
strategies worked well?
Why did these work?
JJJJJJJJJJ. What
difficulties did I
encounter which my
principal or supervisor
can help me solve?
KKKKKKKKKK. What
Innovation or localized
materials did I
use/discover which I
wish to share with other
teachers?
Bibliography
Bibliography http://www.realfoodkosher.com,
Appendices: (attach all materials that will be used)
SCHOOL HEAD