Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: July 8, 2016

Time/Time Frame: 2:00-4:00 (2hours)

I. Objectives:

At the end of lesson, the students are expected to store clean kitchen tools
and equipment safely in the designated space.

II. Learning Content:

Topic: Execute the proper storage of kitchen tools and

equipment.
Code: TLE_HECK9-12KP-Ia-1
Reference: CBLM, TR, BOOKS
Materials: Projector, Laptop, Video, Module.

III. Learning Task

A. Preliminary Activities
1. Prayer
2. Greetings
3. Checking of the Attendance
4. Review
5. Unlocking of Difficulties
a. Store – to put (something that is not being used) in a place
where it is available, where it can be kept safely.
b. Organize – to arrange or order things so that they can be found
or used easily and quickly.
c. Contaminate – to make (something) dangerous, dirty, or impure
by adding something harmful or undesirable to it.

6. Motivation

 Picture prompt

B. Development of the Lesson

1. Activity: Fill me in

Below are some of the kitchen tools and equipment. Draw a smiling
face  if you know them, and draw a sad face  if you don’t in
 the opposite column under remarks. Put a √ if you know how to
clean, sanitize and store them and X if you don’t in the next column.

Kitchen Tools and Remarks

Equipment
I know it I can clean, sanitize and
store it

1. Pots and Pan

2. Silverwares
3. Chinawares
4. Range
5. Refrigerator

2. Analysis

What are the importance of storing equipments properly?

a. To minimize contamination of food contact surface.
b. To prevent contamination prior to use.

3. Abstraction

How to store the tools and equipment properly?

 Clean equipment and utensils store or stack safely in
the designated place.

4. Application

Why is there a must in organizing Kitchen Cabinets?

 In order to definitely locate the tools and utensils
needed in preparing the dishes

IV. Evaluation

Situation: You were task to help in the canteen in the storing of the tools and
equipment after using them.

Materials needed:

1. Silverwares
2. Chinawares
3. Glasswares
4. Pots and Pan
Your performance will be rated using the following rubric:

Dimension P E R F O R M A N C E L E V E L
Excellent(4 pts.) Very Satisfactory(2p Needs No Point
Satisfactory(3p ts.) Improvement Attem s
ts.) (1 pt.) pt Earne
(0 pt.) d

1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
tools and equipment correctly equipment equipment equipment attemp
equipment and confidently at all correctly and correctly and but incorrectly and t
times confidently most less confidently less confidently
of the times sometimes most of the time

2. Manifests very clear Manifests clear Manifests Manifests less No

Application understanding of the understanding of understanding of understanding of attemp
of step- by-step the step- by-step the step-by-step the step- by-step t
procedures procedure procedure procedure but procedure
sometimes seeks seeking
clarification clarification most
of the time
Works independently Works Works Works No
with ease and independently independently independently attemp
confidence at all with ease and with ease and but with t
times confidence most confidence assistance from
of the time sometimes others most of
the time
3. Safety Observes safety Observes safety Observes safety Most of the time No
work habits precautions at all precautions most precautions not observing attemp
times of the time sometimes safety t
precautions
4.Completen Task is completed Task is Task is nearly Task is started No
es s of Task following the completed completed but not attemp
procedures in the following the following the completed t
activity procedures in the procedures in the following the
improvement/innovat project plan project plan procedures in the
ions project plan
5. Time Work completed Work completed Work completed Work completed No
managemen ahead of time within allotted ___(mins./hours/ ___(mins./hours/ attemp
t time day s) beyond day s) beyond t
TOTAL POINTS

V. Assignment

Practice at home the proper storing techniques.