Villa Luisa Homes 4,

San Agustin 3,
HOLY CHILD JESUS MONTESSORI SY 2018-2019 Dasmariñas City, Cavite
LEARNING TEMPLATE IN hcjmsdi@gmail.com
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School of Dasmariñas Incorporated (046) 481-78-48

AUGUST 19, BIG IDEA: AUGUST 23, 2019

2019 How can I perform mensuration and calculation applied to the ingredients in cookery? SUMMATIVE TEST #2
SEE DATE DATE: AUGUST 21, 2019 DATE:
AUGUST 16, August 20, 2019 HOLIDAY NINOY August 22, 2019
2019 DUE TO LEARNING TARGET: AQUINO DAY LEARNING TARGET:
EXECUTION OF 2.1 discuss principles of costing 2.2 compute cost of production
PERFORMANCE (TLE_HECK7/8P-M-0e-5) 2.3 validate computed cost of production
TASK (TLE_HECK7/8P-M-0e-5)
VALUES: VALUES:
Understanding, Accuracy Understanding, Accuracy
ACTIVITIES: ACTIVITIES:
IDI: The teacher will show short video recipe IDI: Review of Principles of costing the finished products.
indicate the price of each ingredients. WDI: Discussion of Computing and Validating cost of Production
WDI: Discussion of principles of costing the (Computation)
finished products (Why do I need to know the YDIA: Answer the following in book, page 61, A & B.
principles of costing?)
YDIT: Each group will be given a recipe list. They
will identify expenses of each recipe.
GENERALIZATION: The students will able to know GENERALIZATION: The students will able to validate computed cost
and compute the cost of production of production
LM/VA: LM/VA:
Board, Chalk Board, Chalk

PREPARED BY: MARIA JANINA D. MALACAS