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Lesson Plan in TVL SAMPLE

Lesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVL

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Sophia Joril Cantorne
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112 views

Lesson Plan in TVL SAMPLE

Lesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVLLesson Plan in TVL

Uploaded by

Sophia Joril Cantorne
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lesson Plan in TVL (Cookery)

I. OBJECTIVES
At the end of the session, the students will have been able to:
 Understand the proper procedure in preparing Crème Brulee and Banana Pudding with
butterscotch sauce.
 Demonstrate the process of preparing the Crème Brulee and Banana Pudding with
butterscotch sauce.
 Appreciate the process of preparing the Crème Brulee and Banana Pudding with
butterscotch sauce.

II. SUBJECT MATTER:


TOPIC: PREPARATION OF CRÈME BRULEE AND BANANA PUDDING WITH
BUTTERSCOTCH SAUCE
REFERENCES: INTERNET SOURCE
https://createwithcream.ph/recipe/creme-brulee
https://www.taste.com.au/recipes/butterscotch-banana-puddings

MATERIALS: Mixing bowl, wire whisk, measuring cups, plate, bowl, spoon, raw ingredients,
sifter, molders, electric mixer (optional), oven

III. PROCEDURE:
A1- Activity (Pre-lab)
a. Sanitation
b. Ingredient and Materials Preparation

Activity Proper
c. Setting of Standards
- Students will perform the task individually
- Each student will be able to understand, demonstrate, and appreciate the proper
procedure
in preparing Crème Brulee and Banana Pudding with butterscotch sauce.

A-2- Analysis
The teacher will ask the following:
o How was your activity?
o How about your outputs? How did you come up with that plating?
o From the processes of preparing the desserts, which process is familiar to you or
you have done often at home?

A3- Abstraction/Generalization

o How are you going to identify the different materials and methods/techniques used in
the preparation of the desserts?
o Do you know the different methods used in preparing the Crème Brulé and Banana
Pudding with butterscotch sauce?
o How are you going to utilize the methods used in the preparation of the desserts?

A4- Application
MECHANICS
IV. EVALUATION
Directions: The students will recall and identify the methods of cooking used in the preparation of the
desserts. Individually, write a five-sentence paragraph about the methods of cooking involved in the
preparation of the desserts and how it is done. Write it on a ½ crosswise sheet of paper.

Rubrics:
 Identification and Explanation- 10 points
 Spelling- 5 points
 Penmanship- 5 points

V. ASSIGNMENT

Directions: Research in advance different Filipino cuisines and how it is being prepared.

PREPARED BY:

CANTORNE, JOY C. 

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