Detailed Lesson Plan in Cookery 10 and 11

DETAILED LESSON PLAN IN COOKERY 10 AND 11
Second Grading Period
School Grade Level 10 and 11

Teacher Subject Cookery
Day and Time Grading Second
Period
I. Objectives
A. Knowledge
Perform Mise en Place
B. Psychomotor
Prepare and cook vegetable and seafood dishes
C. Affective
Present vegetable and seafood dishes
A. Content Standard
Demonstrate an understanding preparing and cooking vegetable dishes
B. Performance Standard
Independently prepare and cook vegetable dishes
C. Learning Competencies
LO1. Perform mise en place
a. identify ingredients to understand recipe
b. prepare ingredients according to a given recipe, required form, and
timeframe
c. thaw frozen ingredients and wash raw vegetables following standard
procedures
Code: TLE_HECK9-12VD-IIa-9
II. Content
Main Topic: Prepare Vegetable Dishes
Sub – topic: Classifications of vegetables
TEACHING MATERIALS
A. References
1. Teacher’s Guide page
2. Learner’s Materials pages pp. 116 – 135
3. Textbook pages
4. Additional Materials from Learning Resource (LR) port
B. Other Learning Resources ppt, worksheet, rating sheet
III – Procedure
DAY 1
LEARNING TEACHERS ACTIVITIES LEARNERS ACTIVITIES
PROCEDURE
Preliminaries Prayer, picking up pieces of papers, arranging chairs
(5 minutes)
A. Reviewing lesson The teacher will ask the The learner share their
or presenting the students on the previous answers
new lesson topic
(10 minutes)
B. Establishing a The teacher give the The learner are attentively
purpose for the objectives of the 3ess6n listening to the teacher
lesson
(5 minutes) 1. Identify Ingredients
according to standard
recipe
2. Prepare ingredients
according to a given
recipe, required form, and
timeframe
3. Thaw frozen ingredients

and wash raw vegetables
following standard
procedures
C. Presenting The teacher will instruct Learner will look for their
examples/Instances the students to find a partner
of the new lesson partner
(10 minutes)
The teacher will give each Students will answer the
pair a worksheet activity in the worksheet
(see attachment)
Note: This is just a sort

of a pre-test to students.
you may or may not
record their scores
The teacher will give

enough time to each pair
to do the activity
After the given time, the

teacher will tell the
students to keep their
work and they will check it
after the discussion
D. Discussing new The teacher will have a The learner are listening
concepts #1 thorough discussion on actively to the teacher while
(30 minutes) the overview and taking down notes
classification of
Vegetables
A. According to Parts of
Plants
B. According to Chemical
Composition
C. According to Nutritive The pairs will now re-check
Value their work
Note: Teacher can make

his/her own ppt on the
classification of
Vegetables
After the discussion, the

teacher will ask the
students to re-checked
their answer on the
activity given earlier based
on their understanding of
the topic that was discuss
The teacher will now

check learners’ output
DAY 2
E. Discussing new The Teacher will discuss The learners are listening
concepts # 2 the following: actively to the teacher while
taking down notes
Tools and Equipment
Needed in Preparing
Vegetables
Color Components
Factors to consider in
choosing good quality
vegetables.
Nutritional Value of
vegetables
Functions of
Carbohydrates
F. Developing The teacher will conduct The learner are preparing for
Mastery (leads to an oral recitation the oral recitation
formative
assessment) Note: the teacher is free to
(30 minutes) formulate questions for
the oral recitation
Day 3
G. Discussing new The teacher will discuss The students are listening
concepts and the following: actively to the teacher while
Practicing new skills taking down notes
#3
(30 minutes) A. Trimming Artichoke
Bottoms
B. Trimming Asparagus
C. Preparing Avocados
D. Cutting and shredding

Cabbage
E. Peeling and crushing

Garlic
F. Cleaning Leeks
Apply safe and accurate

cutting techniques in
preparing vegetables
according to enterprise
standards.
H. Developing The teacher will conduct The students are preparing
Mastery (leads to an oral recitation for the oral recitation
formative
assessment) Note: the teacher is free to
(15 minutes) formulate questions for
the oral recitation
The Teacher will ask the

students to bring
tomorrow the fruits and
vegetables for a practical
laboratory
Day 4
I. Finding Practical The teacher will ask the The learner will give their
application of learner the significance of idea
concepts and skills in applying safe and
in daily living accurate cutting
(10 minutes) techniques in preparing
vegetables according to
enterprise standards.
J. Making The teacher will ask some The learner will give their
generalization and students to give their insights
abstraction about insights about the topic
the lesson
(10 minutes)
The teacher will
summarize the topic
K. Evaluating The teacher will give a The learner are doing the
learning performance task performance task given to
(40 minutes) (preparing vegetables in them by the teacher
applying safe and
accurate cutting)
(see attachment, Scoring
rubric)
L. Additional The teacher will ask those The learner who failed in the
activities for learner who did not pass performance task takes the
application or performance task to have remedial activity
remediation a remedial activity
VI. Remarks
V. Reflection
A. No. of learners who earned 80% in the
evaluation
B. No. of learner who require additional
activities for remediation
C. Did the redial lesson work? No. of learner
who have caught up with the lesson
D. No. of learners who continue to require
remediation
E. Which of my teaching strategies worked
well? Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/ discover which I wish to share with other
teachers?
Name: _________________________________ Date: __________
Activity #: ______________________________
Performance Tasks
Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedure in safe and accurate cutting techniques

in preparing vegetables and perform the skill without supervision.
Follows correctly the procedure in safe and accurate cutting techniques
3 in preparing vegetables and perform the skill with some assistance or
supervision.
Follows correctly the procedure in safe and accurate cutting techniques
2 in preparing vegetables and perform the skill with minor errors and
performs the skill with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking pasta
and was not able to perform the skill.
Formative Assessment
Directions: Identify and classify the given pictures. Write your answer in the
appropriate column.
Name Classification
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

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DETAILED LESSON PLAN IN COOKERY 10 AND 11

Second Grading Period

School Grade Level 10 and 11

3. Thaw frozen ingredients

Note: This is just a sort

The teacher will give

After the given time, the

Note: Teacher can make

After the discussion, the

The teacher will now

D. Cutting and shredding

E. Peeling and crushing

Apply safe and accurate

The Teacher will ask the

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedure in safe and accurate cutting techniques

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