Lesson Plan in Technology Livelihood Education (TLE)

1st Quarter (FOOD PROCESSING NC-II)

June 28-29, 2017

I. OBJECTIVES:

At the end of the lesson the students are expected to:

a. identify the different functions of tools, equipment and instruments

used in food processing.
b. classify the tools, equipment and instruments according to its uses
c. appreciate the importance and proper use of food processing tools,
equipment and instruments

A. Content Standard:
The learner demonstrates understanding of uses and maintenance of
food (fish) processing tools, equipment, instruments and utensils in food
(fish) processing.

B. Performance Standard:
The learner uses and maintain appropriate food (fish) processing tools,
equipment, instruments and utensils and reports accordingly upon discovery
of defect/s.

C. Learning Competencies / Objectives:

Select tools, equipment, utensils and instruments according to food

(fish) processing method

II. CONTENT: Food (fish) processing tools, equipment and instruments

III. LEARNING RESOURCES:

 TVE Food Processing Module by Deped pages 10-27

IV. PROCEDURE:
1. Before the Lesson
 Conduct routinary activities such as
 Greetings
 Opening Prayer
 Classroom Management
 Checking of Attendance
 Remind and monitor the attendance and proper hygiene of
students.
 Check and collect preparation of previous assignment

 Presenting the Lesson

 Ask student to answer the pretest that will be flashed in the ppt
presentation

2. During the Lesson

 Establishing a purpose for the Lesson

 Ask students thoughts provoking questions such as
 What are the different tools, equipment, and instruments
used in food processing?

 Presenting Examples
 Show pictures downloaded from internet depicting samples of
tools, equipment and instruments used in food processing.
  Let the students identify it one by one by a group activity

 Discussing new concept and practicing new skills

 Groupings - Discuss the different tools, equipment and
instruments used in food processing.

3. After the Lesson

 Finding practical application
 Stress / reiterate the different core values to put / practice on
the real world of work.
 Select tools, equipment and instruments in food processing
according to its uses

 Evaluating Learning
 Let the student summarize the lesson.
 Give 1-10 objective type of test.

 Additional activities for application or recommendation

V. ASSIGNMENT:

1. What are the procedures in using standard measuring devices and instruments?

Source: internet

VI. Reflection:

Prepared by:

MARIANNE O. AROJADO
Teacher I

Noted:

RICKY O. NAMIA
Master Teacher
 Lesson Plan in Technology Livelihood Education (TLE)
1st Quarter (FOOD PROCESSING NC-II)
June 27, 2017

I. OBJECTIVES:

At the end of the lesson the students are expected to:

a. answer the questions correctly

b. analyze questions properly to arrive the best answer
c. follow instructions dutifully

II. CONTENT:
 Quiz Bee
 30 items

III. PROCEDURE:

 Conduct routinary activities such as

 Greetings
 Opening Prayer
 Classroom Management
 Checking of Attendance
 Remind and monitor the attendance and proper hygiene of
students

 Preparation of the groupings by counting off from one to six

 Setting standards when administering the quiz bee
 Answering the test questions in an organized way with the time limit of
10 seconds per question. Then after, the boards will be raised and
check.

IV. Reflection:

Prepared by:

MARIANNE O. AROJADO
Teacher I

Noted:

RICKY O. NAMIA
Master Teacher
 Lesson Plan in Technology Livelihood Education (TLE)
1st Quarter (FOOD PROCESSING NC-II)
June 30, 2017

II. OBJECTIVES:

At the end of the lesson the students are expected to:

a. identify the different procedures in using standard measuring devices

and instruments
b. classify the tools, equipment and instruments according to its uses
c. perform the group activity
d. appreciate the importance and proper use of food processing tools,
equipment and instruments

A. Content Standard:

The learner demonstrates understanding of uses and maintenance of

food (fish) processing tools, equipment, instruments and utensils in food
(fish) processing.

B. Performance Standard:

The learner uses and maintain appropriate food (fish) processing tools,
equipment, instruments and utensils and reports accordingly upon discovery
of defect/s.

C. Learning Competencies / Objectives:

Calibrate tools, equipment instruments and utensils

II. CONTENT:
Calibration of measuring devices and instruments

III. LEARNING RESOURCES:

 TVE Food Processing Module by Deped pages 36-37

IV. PROCEDURE:
A. Before the Lesson
 Conduct routinary activities such as
 Greetings
 Opening Prayer
 Classroom Management
 Checking of Attendance
 Remind and monitor the attendance and proper hygiene of
students.
 Check and collect preparation of previous assignment

 Presenting the Lesson

 Ask student to identify the different tools and ingredients
presented in front.

B. During the Lesson

 Establishing a purpose for the Lesson

 Ask students thoughts provoking questions such as
 What are the different tools, equipment, and instruments
used in food processing?
 How do you measure ingredients?
 Do you know the function of each tools and equipment
which was shown on the slide?
  Presenting Examples
 Let the students watch a video clip about the different
procedures in using standard measuring devices and
instruments.

 Discussing new concept and practicing new skills

 Collaborative Learning – Perform the procedures in how to use
measuring devices and instruments in food processing.

C. After the Lesson

 Finding practical application
 Stress / reiterate the different core values to put / practice on
the real world of work.
 Select tools, equipment and instruments in food processing
according to its uses

 Evaluating Learning
 Let the student summarize the lesson.
 Give 1-10 objective type of test.

 Additional activities for application or recommendation

 Showing some picture of ingredients, let the students identify
what kind of devices they will use to measure its quantity.

V. ASSIGNMENT:

1. What are the general directions for using hydrometer, refrigerator, and
pressure canners for Fruits and vegetables?
2.

Source: internet

Prepared by:

MARIANNE O. AROJADO
Teacher I

Noted:

RICKY O. NAMIA
Master Teacher