1

School Grade Level

Teacher Learning Area
Time & Dates Quarter

I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and
A.Content Standards
attitudes required in preparing appetizers.
B.Performance Standards The learners independently prepares appetizers.
LO.1 Perform mise en place
C.Learning Competencies/ At the end of the lesson the students are expected to:
Objectives (Write 1.Discuss the origin of appetizers.
the code for each 2.Classify different appetizers
LC) 3.Sutain interest of knowing when to serve appetizers.
TLE_HECK9PA-Ic-3
II. CONTENT
Subject Matter Classification of Appetizers

III.LEARNING
RESOURCES
A.References
1.Teacher’s Guide Pages CG.p-8
2.Learner’s Material LM.pp.56-61
Pages
3.Textbook Pages none
4.Additional Materials
from LR Portal none
B.Other Learning Pictures,LED TV
Resources
Integration: Aral.Pan.English
IV. PROCEDURES

 Reviewing previous Ask the students of what we have done last meeting.
lesson or presenting -Who can recall our previous lesson?
the new lesson -Anybody from the group?

 Establishing a The teacher posted jumbled letters on the board and let the students
purpose for the arrange it into a correct word to let them guess the lesson.
lesson
 Presenting examples/ The teacher will discuss an introduction about the lesson through slide
instances of the new show.
lesson
 Discussing new The teacher will facilitate the discussion of a new lesson presented
concepts and using the learner’s module and power point presentation.
practicing new skills
#1
The teacher will facilitate an activity to the students. in relation to the
 Discussing new lesson learned.
concepts and
practicing new skills
#2
-The students will be divided into 8 groups. Each group will choose the
 Developing mastery appetizers according to its classifications.
G-I will be classifying “COCKTAILS”
 G-II will be classifying “HORS D’ OEUVRES”
G-III will be classifying “CANAPÉ”
G-IV will be classifying “RELISHES/CRUDITÉS”
G-V will be classifying “PETITE SALAD”
G-VI will be classifying “CHIPS and DIPS”
G-VII will be classifying “FRESH FRUITS and VEGETABLES”
G-VIII will be classifying “ANYTHING SMALLER”

• Each group will read their output.

The teacher reads the criteria for the level of performance.

Rubric Level of Performance

25-Advanced -Manifest very clear understanding of the lesson.

20-Profficient --Manifest clear understanding of the lesson.

15- Approaching tp - -Manifest understanding of the lesson bur

proficient seeks clarification.

10-Basic - -Manifest less understanding of the lesson,

seeking clarification most of the time.

-Is appetizer part of your daily

 Finding practical
life?
applications of
-Why do we need to serve first
concepts and skills in
appetizer dishes in every
daily living
meal?
Appetizers, are meant to
 Making generalization satisfy one’s appetite prior to
and abstractions eating main course.
about the lesson

1.Why appetizers are

important in every meal?
2.-4.What are the 3 parts of
 Evaluating learning
canapé?
5.What is the simplest
appetizer?
-List down food items used to
 Additional activities for decorate canape.
application or
remediation

III. REMARKS

IV. REFLECTION

A. No. of learners who

earned 80% on the
formative assessment

B. No. of learners who

require additional
activities for
remediation
 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?

Observed by:
RICHELLE C. ALBA
Sec.Sch. Principal II
2

School DYSNHS Grade Level 9

Teacher MELIZA D. RAGAS Learning Area TLE COOKERY
Time & Dates Quarter First

I. OBJECTIVES
The learners demonstrate an understanding the knowledge, skills, and
A.Content Standards
attitudes required in preparing appetizers.
B.Performance Standards The learners independently prepares appetizers.
LO.2 Prepare a range of appetizers
C.Learning Competencies/ Upon completing the lesson,80% of the students will be able to:
Objectives (Write 1.differentiate between hot and cold appetizers;
the code for each 2.appreciate the difference between hot and cold appetizers;
LC) 3.group the appetizer pictures according to its kind.
TLE_HECK9PA-Ic-3
II. CONTENT
Subject Matter VARIETIES of HOT and COLD APPETIZERS

III.LEARNING
RESOURCES
A.References
1.Teacher’s Guide Pages CG.p-8
2.Learner’s Material LM.pp.69 -72
Pages
3.Textbook Pages none
4.Additional Materials
from LR Portal none
B.Other Learning Netbook,LED TV
Resources
Integration: Science
IV. PROCEDURES
Ask the students of what we have done last meeting.
-Who can recall our previous lesson?
 Reviewing previous
-Anybody from the group?
lesson or presenting
The teacher posted ingredients in front and let the students categorize
the new lesson
it as Canapé base, Canapé spread and Canapé garnish.

Ask the students, what food they like to eat during rainy seasons or
 Establishing a summer time.
purpose for the -something cold
lesson -something hot

 Presenting examples/ The teacher will discuss an introduction about the lesson through slide
instances of the new show.
lesson
 Discussing new The teacher will facilitate the discussion of a new lesson using power
concepts and point presentation.
practicing new skills
#1
 The teacher will facilitate an activity to the students in relation to the
 Discussing new lesson learned.
concepts and
practicing new skills
#2
-The students will be divided into 4 groups. Each group will be given
photos of appetizers with its corresponding ingredients and procedure.
The group must identify whether it’s under the hot or cold category.
Answers must be posted inside the shapes drawn in front. Triangle for
hot and square for cold.

 Baked Tahong(Mussels)
 Atsara
 Chicken Lollipop
 Fruit and Vegetable Appetized board
 Pinoy Nachos
 Boneless Buffalo Chicken Wings
 Watermelon-Lime Mocktail
 Sesame-chicken drumettes

 Developing mastery
• Class will be divided into two groups. The teacher will be showing
the class some flashcards containing varieties of appetizer which both
group must identify as hot or cold.

The teacher reads the criteria for the level of performance.

Level of Performance
Rubric
20-Advanced - The group who got the most answer will
receive the highest score.

15-Profficient
- The group who got lesser answers will
be given 15 pts.

-Is appetizer part of your daily meal at home?

 Finding practical
-Why do we need to serve first appetizer dishes in every meal?
applications of
concepts and skills in
daily living
Appetizers, are meant to satisfy one’s appetite prior to eating main
 Making generalization course.
and abstractions
about the lesson
 Short Quiz:
Read the statement carefully. Write only the letter of your answer from the given
choices.
1. What is the difference between hot and cold appetizers?
a. Hot appetizers are cooked but not served hot while cold appetizers are
not served cold.
b. Hot appetizers are served after meal while cold appetizers are served
before meal.
c. Hot appetizers are served hot while cold appetizers are served cold.
d. Hot appetizers are served uncooked or cold while cold appetizers are
served cooked.
2. Which of the following examples of dishes is NOT considered as hot appetizer?
a. Garlic Shrimp Skewers
b. Mini Quiche
c. Buffalo Wings
d. Deviled Egg
3. What is a Filipino Ceviche?
a. Chicharong bulaklak
b. Atsara
c. Kinilaw
d. Fried peanuts
4. It is an appetizer served immediately once the guests has arrived.
a. Cold Appetizers
b. Canapé
c. Hot Appetizers
d. Crudite
5. These are appetizers served in cool or low temperature whether cooked or not.
a. Cold Appetizers
 Evaluating learning b. Atsara
c. Cheese and Charcuterie boards
d. Fruits
6. In preparing this appetizer, visual, texture, taste, and color are considered. It is also
an ancient banquet inspired appetizer.
a. Cheese and charcuterie boards
b. Chess board
c. Mocktail board
d. Fruit and Vegetable board
7. What is appetizer in Filipino?
a. Pika-pika
b. Sawsawan
c. Pulutan
d. Panghimagas
8. The following are hot appetizers except:
a. Baked oyster
b. Chicken Lollipop
c. Chicharong bulaklak
d. Lechon de leche
9. Appetizers which are cooked and left to cool are considered as:
a. Cold appetizers
b. Cool appetizers
c. Hot appetizers
d. None of the above
10. What is the main ingredient used in the cold appetizer “Atsara”?
a. Bell peppers
b. Ginger
c. Salt
d. Papaya
  Additional activities for Study the procedural steps in Chicken Lollipop for your next performance
application or task.
remediation

V. REMARKS

VI. REFLECTION

A. No. of learners who

earned 80% on the
formative assessment

B. No. of learners who

require additional
activities for
remediation

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?

Observed by:
RICHELLE C. ALBA
Secondary.School Principal II
School DYSNHS Grade Level 8
Teacher MELIZA D. RAGAS Learning Area TLE COOKERY
Time & Dates Quarter Third Quarter

I. OBJECTIVES
A. Content
Standards
B. Performance
Standards
C. Learning
Competencies/
Objectives (Write
the code for each
LC)
II. CONTENT

A. Subject Matter
VII. LEARNING
RESOURCES
D. References
1. Teacher’s Guide
Pages
2. Learner’s
Material Pages
3. Textbook Pages
4. Additional
Materials from
LR Portal
E. Other Learning
Resources
IV. PROCEDURES
11. Reviewing
previous lesson or
presenting the new
lesson
12. Establishing a
purpose for the
lesson
13. Presenting
examples/
instances of the
new lesson
14. Discussing
new concepts and
practicing new
skills #1
15. Discussing
new concepts and
practicing new
skills #2

16. Developing
mastery

17. Finding
practical
applications of
concepts and skills
in daily living
18. Making
generalization and
abstractions about
the lesson
19. Evaluating
learning

20. Additional activities

for application or
remediation

VIII. REMARKS

IX. REFLECTION

A. No. of learners
who earned 80%
on the formative
assessment
B. No. of learners who
require additional
activities for
remediation

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?

School DYSNHS Grade Level 8

Teacher MELIZA D. RAGAS Learning Area TLE COOKERY
Time & Dates Quarter Third Quarter

II. OBJECTIVES
F. Content
Standards
G. Performance
Standards
H. Learning
Competencies/
Objectives (Write
the code for each
LC)
II. CONTENT

B. Subject Matter
X. LEARNING
RESOURCES
I. References
5. Teacher’s Guide
Pages
6. Learner’s
Material Pages
7. Textbook Pages
8. Additional
Materials from
LR Portal
J. Other Learning
Resources
IV. PROCEDURES Teacher’s Activity/ies Learner’s Expected Response/s
21. Reviewing
previous lesson or
presenting the new
lesson
22. Establishing a
purpose for the
lesson
23. Presenting
examples/
instances of the
new lesson
24. Discussing
new concepts and
practicing new
skills #1
25. Discussing
new concepts and
practicing new
skills #2

26. Developing
mastery

27. Finding
practical
applications of
concepts and skills
in daily living
28. Making
generalization and
abstractions about
the lesson
29. Evaluating
learning

30. Additional activities

for application or
remediation

XI.REMARKS

XII.
REFLECTION
A. No. of learners
who earned 80%
on the formative
assessment
B. No. of learners who
require additional
activities for
remediation

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?
School DYSNHS Grade Level 8
Teacher MELIZA D. RAGAS Learning Area TLE COOKERY
Time & Dates Quarter Third Quarter

III. OBJECTIVES
K. Content
Standards
L. Performance
Standards
M. Learning
Competencies/
Objectives (Write
the code for each
LC)
II. CONTENT

C. Subject Matter
XIII. LEARNING
RESOURCES
N. References
9. Teacher’s Guide
Pages
10. Learner’s
Material Pages
11. Textbook
Pages
12. Additional
Materials from
LR Portal
O. Other Learning
Resources
IV. PROCEDURES Teacher’s Activity/ies Learner’s Expected Response/s
31. Reviewing
previous lesson or
presenting the new
lesson
32. Establishing a
purpose for the
lesson
33. Presenting
examples/
instances of the
new lesson
34. Discussing
new concepts and
practicing new
skills #1
35. Discussing
new concepts and
practicing new
skills #2

36. Developing
mastery

37. Finding
practical
applications of
concepts and skills
in daily living
38. Making
generalization and
abstractions about
the lesson
39. Evaluating
learning

40. Additional activities

for application or
remediation

XIV. REMARKS

XV.
REFLECTION
A. No. of learners
who earned 80%
on the formative
assessment
B. No. of learners who
require additional
activities for
remediation

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?
School DYSNHS Grade Level 8
Teacher MELIZA D. RAGAS Learning Area TLE COOKERY
Time & Dates Quarter Third Quarter

IV. OBJECTIVES
P. Content
Standards
Q. Performance
Standards
R. Learning
Competencies/
Objectives (Write
the code for each
LC)
II. CONTENT

D. Subject Matter
XVI. LEARNING
RESOURCES
S. References
13. Teacher’s
Guide Pages
14. Learner’s
Material Pages
15. Textbook
Pages
16. Additional
Materials from
LR Portal
T. Other Learning
Resources
IV. PROCEDURES Teacher’s Activity/ies Learner’s Expected Response/s
41. Reviewing
previous lesson or
presenting the new
lesson
42. Establishing a
purpose for the
lesson
43. Presenting
examples/
instances of the
new lesson
44. Discussing
new concepts and
practicing new
skills #1
45. Discussing
new concepts and
practicing new
skills #2

46. Developing
mastery

47. Finding
practical
applications of
concepts and skills
in daily living
48. Making
generalization and
abstractions about
the lesson
49. Evaluating
learning

50. Additional activities

for application or
remediation

XVII. REMARKS

XVIII.
REFLECTION
A. No. of learners
who earned 80%
on the formative
assessment
B. No. of learners who
require additional
activities for
remediation

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?