Republic of the Philippines

Department of Education
Region 02(Cagayan Valley)
SCHOOL DIVISION OF ISABELA
500067 DOLORES INTEGRATED SCHOOL
Dolores, Quirino, Isabela 3321

LESSON PLAN
IN
TLE(COOKERY) 9

I. OBJECTIVES
A. Content Standard The learners demonstrate understanding in preparing
and presenting desserts

B. Performance Standard The learners independently prepare and presenting

desserts

C. Learning Competency/Objectives -Identify ingredients used in preparing Leche flan;

Write the LC code for each.
-Demonstrate on how to make Leche Flan;
-Follow correct procedure in preparing Leche Flan
and observed safety and sanitation;
-Relate the topic in real life situation.
TLE_HECK9-12PD-IVb-f-16

II. CONTENT Prepare and present Leche Flan

III. LEARNING RESOURCES

A. References
1. Teacher’s Guide pages pp. 7
2. Learner’s Material pages pp. 210
3. Textbook pages
B. Additional Materials from Learning
Resources(LP) portal
C. Other Learning Resource Kitchen tools, utensils and ingredients

IV. PROCEDURES
A. Review previous lesson or presenting “What is your favorite snacks during summer?”
the new lesson

B. Establish a purpose for the lesson Arrange the jumbled letters:

P-R-E-P-A-R-E
P-R-E-S-E-N-T
L-E-C-H-E- F-L-A-N

C. Presenting examples/instances of the A. Familiarizing the objectives of the lesson

new lesson 1. Identify ingredients used in preparing Leche
flan;
2. Demonstrate on how to make Leche Flan;
3. Follow correct procedure in preparing Leche
Flan and observed safety and sanitation;
4. Relate the topic in real life situation
B. Unlocking the word of difficulty:
1. Mise ‘en place
2. Prepare
3. Present
4. Leche flan
 D. Discussing new concepts and Discuss the important reminders during the
practicing new skills # 1 demonstration and performance

E. Discussing new concepts and The teacher demonstrates on how to make a leche
practicing new skills # 2 flan using sanitary practices

F. Developing mastery (leads to The students will have their own performance on
Formative Assessment 3) how to make leche flan by following the procedure.

G. Finding practical application of “When we can serve leche flan? How does the topic
concepts and skills in daily living help you being a student?”

H. Making generalizations and What are the ingredients and procedure of making
abstractions about the lesson leche flan?

I. Evaluating learning The performance and product of the learners will

evaluate with the criteria. (Refer to LM pp. 215)

J. Additional activities for application or Download a video about making leche flan with a
remediation twist/other flavor.

V. REMARKS

VI. REFLECTION
A. No. of learners who earned 80% in the
evaluation
B. No. of learners who require additional
activities for remediation who scored
below 80%
C. Did the remedial lessons work? No. of
learners 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?

REPARED BY:

NORIBETH D. ANCHETA
(TEACHER I)

NOTED:

EDUARDO A. VINOYA
(PRINCIPAL I)