LP Entre 11-04

NOVEMBER 04, 2019
MONDAY
SEMI DETAILED LESSON PLAN IN ENTREPRENEURSHIP 11
I. Objective
Content Standard:
The learner demonstrate understanding of key concepts, underlying principles
and core competencies in Entrepreneurship.
Performance Standard:
The learner independently creates/provides a quality and marketable product and
or services In Entrepreneurship.
Learning Competency:
Discuss the relevance of the course.
II. Subject Matter
A. ENTREPRENEURSHIP IN THE PHILIPPINE SETTING.
B. K-12 Curriculum Guide and internet
C. Visual aids
III. Procedure
1. Introductory Activities
A. Motivation
1. Ask the learners to get out a piece of paper or their assigned activity notebook for
writing
2. Ask the learners to give their own ideas or understanding about Entrepreneurship
in the PHILIPPINE setting.
B. Presentation of the lesson.

 What is the meaning of Entrepreneurship?
 Who is an Entrepreneur?
2. Development of the lesson
A. Activity
The class will be divided into 4 groups wherein they will choose their leader and
reporter. They will contribute the ideas of the group about the question
1. Why Entrepreneurs are important for the economy?
B. Analysis
1.What do you think will happen if there are no Entrepreneur in a certain country?
C. Abstraction
1. Discuss the meaning of Entrepreneurship and the importance of Entrepreneur
In the economy.
D. Application
As a senior high student what do you think is the advantage of studying
Entrepreneurship subject?
IV. Evaluation
In ½ sheet of paper answer the following questions
1. What is the meaning of Entrepreneurship?
2. Who is an Entrepreneur?
3. Why Entrepreneurs are important or the economy?
V. Assignment
Have a research about the top 10 richest man in the Philippines and know why did
they became successful.
Checked by: Alberto C. Silvano, Ed.D.

Teacher Assistant Principal II
GENELITA B. POMASIN
SHS Teacher
October 28, 2019
MONDAY
SEMI DETAILED LESSON PLAN IN COOKERY MODULE 2
I. Objective
Content Standard:
The Learners demonstrate understanding of core concepts and principles in
cookery.
The learners apply core competencies in cookery as prescribed in the TESDA
Training Regulation.
Discuss the relevance of the course.
Explain concepts in cookery.
II.Subject Matter
a.Topic: Concept in Cookery
b.K-12 Curriculum Guide and internet
c.Visual aids
III.Procedure
A.Motivation
1.Ask the learners to get out a piece of paper or their assigned activity notebook for
writing
2. Ask the learners to define cookery in 1 word.
B.Presentation of the lesson.
 What is the meaning of Cookery?
2.Development of the lesson

C.Activity
reporter. They will contribute their ideas about the question
1. What are the advantages of having National Certificate related to your major
after finishing senior high?
D. Analysis
1. Why cooking is said to be an art?

E. Abstraction
1. Discuss the meaning of cookery
2. The importance of studying cookery.
F. Application
Cookery?
IV.Evaluation
1.What is the meaning of Cookery?
2.Why it is that cooking is said to be an art?
3.Why is it need to study cookery?
VI. Assignment
Advance study about Personal Entrepreneurial Competencies or PECs.
Reymar E. Radam Checked by: Alberto C. Silvano, Ed.D.

Teacher Asst. School Principal II
November 7, 2017
MONDAY
I. Objective
Content Standard:
The Learners demonstrate understanding of core concepts and principles in
cookery.
The learners apply core competencies in cookery as prescribed in the TESDA
Training Regulation.
Explore career opportunities in cookery
II.Subject Matter
a.Topic: Career opportunities in cookery
c.Visual aids
III.Procedure
A.Motivation
1.Ask the learners to get out a piece of paper or their assigned activity notebook for
writing
2. Ask the learners why they chose cookery as their major subject.
 What are the possible jobs that a cookery students can get after finishing the
course?

C.Activity
1. What are the career opportunities awaits for the cookery students?
F. Analysis
1. In what way you can develop your cooking skills?

2. How this cooking skills help you in your future career?
G. Abstraction
1. Discuss the career opportunities in cookery
2. The importance of studying cookery.
F. Application
Cookery? And what are the possible national certificate that a cookery students
can get after finishing the course.
IV.Evaluation
1. Give at least 5 career opportunities in cookery.
2. What are the advantages of having national certificates related to cookery?
VII. Assignment
Advance study about Personal Entrepreneurial Competencies or PECs.
Reymar E. Radam Checked by: Joseph B. Ladan
Teacher Dept. Head
Noted: Melda M. Marcos, Ph.D.
October 31, 2018

Wednesday
I-Objective
Content Standard:
Explain the key concepts of common competencies.
II-Subject Matter
A. Societal and Economic benefits of Entrepreneurship.
B. K-12 Curriculum Guide and internet
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. What are societal and economic benefits of Entrepreneurship?
B. Analysis
1.What do you think are the factors that drives Filipinos to become
entreprenuerial?
C. Abstraction
1. Discuss the societal and economic benefits of entrepreneurship.
D. Application
As an entrepreneur in what way you can help our economy?
IV-Evaluation
1. Enumerate and explain briefly the societal and economic benefits of entrepreneurship.
V-Assignment
Study in advance about the five levels of entrepreneurial development.
Reymar E. Radam Checked by:

Teacher
School Head.
November 9, 2017
Thursday
I. Objective
Content Standard:
The Learners demonstrate an understanding one’s PECs in cookery.
The Learners independently create a plan of action that strengthens/ further
develops one’s PECs in cookery.
Align one’s PECs according to his her business/ career
TLE_PECS9-12-00-1
II.Subject Matter
a.Topic: Personal Entrepreneurial Competencies.
c.Visual aids
III.Procedure
A.Motivation
1. Ask the learners to get out a piece of paper or their assigned activity notebook for
writing and ask about their own understanding in Entrepreneurial Competencies.
2.
 What is Personal Entrepreneurial Competencies?
A. Activity
1. Give few important characteristics, traits or attribute of a good entrepreneurs?
B. Analysis
1 What are the desirable personal characteristics, attribute, skills and traits of a
prospective entrepreneur?. Why are these important. ?
C. Abstraction
1. Discuss the Personal Entrepreneurial Competencies.
D. Application
Why is there need to assess one’s PEC’s in terms of characteristics, attributes,
skills and traits before starting a particular business.
IV.Evaluation
1. Give at least 5 attributes or qualities of a good Entrepreneur and explain briefly.
VIII. Assignment
Advance study about Environment and Market (EM).

Teacher Dept. Head
School Head
November 6, 2018
Tuesday
I-Objective
Content Standard:
Explain the core competencies in Entrepreneurship.
II-Subject Matter
A. Common and core competencies in Entrepreneurship.
B. K-12 Curriculum Guide, Teaching guide and Leaner Materials.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. Based on your observation from the successful businessman we have in the

Philippines what do you think the traits they possess?
B. Analysis
1.Why do some entrepreneurs failed during their first attempt in running a

business?
C. Abstraction
1. Discuss the common and core competencies in Entrepreneurship.
D. Application
In what you will be considered a successful entrepreneur?
IV-Evaluation
1. Enumerate and explain briefly the common and core competencies in
Entrepreneurship?
V-Assignment
Study in advance about the careers in Entrepreneurship.
Reymar E. Radam Checked by: Ma. Teresa Oronos

Teacher Dept. Head
School Head.
November 10, 2017
Friday
I. Objective
Content Standard:
The Learners demonstrate an understanding the environment and market in
cookery in one’s town/ municipality.
The Learners independently create a business vicinity map reflective of a
potential cookery market in the locality/town.
Develop a product and Services in Cookery
TLE-9-12EM-00-1
II.Subject Matter
a.Topic: Environment and Market (EM)
b.K-12 Curriculum Guide, Teaching Guide and Learners materials.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 What is product development?
A. Activity
THINK PAIR SHARE!

Pair of students will help each other in answering the questions then they will
present or share their answers in front of the class.
1. What is the meant by Product and Development?
B. Analysis
1 Why is it that needs and wants of the people in a particular place should be
taken into consideration in product and development?
C. Abstraction
1. Discuss the Product and development and concept of developing a product.

D. Application
As Entrepreneur in what way you can compete in the market universe in terms of
product and services?
IV. Evaluation
1. What is the importance of developing a certain products and services? 10 pts.
V.Assignment
Advance study about Value to the customer.

Teacher Dept. Head
School Head
November 7, 2018
Wednesday
I-Objective
Content Standard:
Explain the core competencies in Entrepreneurship.
II-Subject Matter
A. Common and core competencies in Entrepreneurship.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. Based on your observation from the successful businessman we have in the

Philippines what do you think the traits they possess?
B. Analysis
1.Why do some entrepreneurs failed during their first attempt in running a

business?
C. Abstraction
1. Discuss the common and core competencies in Entrepreneurship.
D. Application
In what you will be considered a successful entrepreneur?
IV-Evaluation
1. Enumerate and explain briefly the common and core competencies in
Entrepreneurship?
V-Assignment
Study in advance about the careers in Entrepreneurship.
Reymar E. Radam
Teacher
School Head.
November 13, 2017
Monday
I. Objective
Content Standard:
Identify what is value to the customers and employ a Unique Selling Proposition
(USP) to the product/ service
TLE-9-12EM-00-1
II.Subject Matter
a.Topic: Finding value and Unique selling Proposition.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 What is value to the customers?

 What is Unique Selling propositions?
A. Activity
THINK PAIR SHARE!

1. Do you believe in the saying that customers is always right?

2. How you will sell your product and services to the customer’s?
B. Analysis
1 . What were your considerations in selecting customers?
C. Abstraction
1. Discuss how you will value the customers.

D. Application
As Entrepreneur in what way you will introduce your product and services to the
customers?
IV. Evaluation
1. How you will employ a Unique selling propositions (USP)
2. What were your considerations in selecting your customers?
V.Assignment
Advance study about Generating Ideas for Business.

Teacher Dept. Head
November 8, 2018
Thursday
Grade/Time Grade 11 Attic 11-12 Grade 11 Chiffonade 3-4
Grade 11 Almond Fudge 2-3 Grade 11 Blueberry 4-5
I-Objective
Content Standard:
and processes of developing business plan.
The learner independently or with his her classmates presents an acceptable
detailed business plan.
Recognize the potential Market.
CS_ep11/12entrep-Oa-1
II-Subject Matter
A. Careers in Entrepreneurship
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. Give the different common small Businesses in the Philippines.
B. Analysis
1.What are the three businessess that you think you will be most sucessull at?
Why do you say so?
C. Abstraction
1. Discuss the different small businesses in the Philippines especially the most
successful one.
D. Application
As entrepreneur do you think that it is necessary to study your potential market
first?
IV-Evaluation
1. Enumerate the different small businesses in the Philippines and Franchise Business
options.
V-Assignment
Study in advance about the Entrepreneurial process.
Reymar E. Radam Checked by: Analiza Reloban

Teacher TLE/MAPEH Dept. Head
School Head.
November 14, 2017
Tuesday
I. Objective
Content Standard:
Enumerate various criteria and steps in selecting a business idea.
TLE_HECG9-12EM-IO-2
II.Subject Matter
a.Topic: Generating Ideas for busisness.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 How you can generate possible ideas for business?

A. Activity
THINK PAIR SHARE!

1. How do you examine existing good and services in the market?

2. In what way you can satisfy the needs of every customers?
B. Analysis
1 . Why is it that the process of developing and generating ideas is not a simple
process?
C. Abstraction
1. Discuss how to generate business ideas for the business.

D. Application
From the given basic considerations in generating possible ideas for the business
which is more easy to do or accomplish?
IV. Evaluation
1. Enumerate the different important considerations that may be used in generating possible
ideas for business.
V.Assignment
Advance study about Branding.

Teacher Dept. Head
School Head
November 12, 2018

Monday
I-Objective
Content Standard:
Recognize the potential Market.
Identify the market problem to be solved or the market need to be meet.
II-Subject Matter
A. Scanning the marketing environment and the entrepreneurial process.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. How do you scan the marketing environment?

2. What is seeking, screening, and seizing.
B. Analysis
1.What can you say about the saying that “the most dificult part of every task is
where and how you start.
C. Abstraction
1. Discuss the entrepreneurial process and scanning the marketing environment.
D. Application
How do you create the most suited product or service for an opportunity?
IV-Evaluation
1. Enumerate and explain briefly the entrepreneurial process.
2. How do you scan the marketing environment?
V-Assignment
Advance study on Seeking, screening and seizing under scanning the marketing
environment.
Reymar E. Radam Checked by: Annaliza Reloban

Teacher MAPEH/TLE Dept. Head
School Head.
November 15, 2017
Wednesday
I. Objective
Content Standard:
Enumerate various criteria and steps in selecting a business idea.
TLE_HECG9-12EM-IO-2
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 How you can generate possible ideas for business?

A. Activity
THINK PAIR SHARE!

1. How do you examine existing good and services in the market?

2. In what way you can satisfy the needs of every customers?
B. Analysis
1 . Why is it that the process of developing and generating ideas is not a simple
process?
C. Abstraction
1. Discuss how to generate business ideas for the business.

D. Application
From the given basic considerations in generating possible ideas for the business
which is more easy to do or accomplish?
IV. Evaluation
1. Enumerate the different important considerations that may be used in generating possible
ideas for business.
V.Assignment
Advance study about Branding.

Teacher Dept. Head
School Head
November 13, 2018

Tuesday
I-Objective
Content Standard:
Propose solution in terms of products and services that will meet the need using
techniques on seeking, screening, and seizing opportunities.
II-Subject Matter
A. Seeking, Screening, and Seizing.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. In developing new ideas under seeking the opportunity what is your

understanding about Macro environmental Sources and Micro market?
B. Analysis
1. Why is it that opportunity seeking is the most dificult process of all?

C. Abstraction
1. Discuss the opportunity seeking, macro environmental sources of information
and micro market.
D. Application
As member of the society or business world what is your observation about the
current trends in the business sectors?
IV-Evaluation
1. Define Opportunity seeking
2. Give example of macro environmental sources of ideas and micro market. ?
V-Assignment
Do an opportunity spotting and assessment in your own locality or barangay.
Identify the potential opportunities from the macro environmental and micro
environmental sources.

School Head.
November 16, 2017
Thursday
I. Objective
Content Standard:
Identify the benefits of having a good brand.
TLE_HECG9-12EM-IO-3
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 What is branding?
A. Activity
THINK PAIR SHARE!

1. What do you think are the features of a good product brand?

2. In what way you can publicize your brand.
B. Analysis
1 . why is brand is the most important aspect of any business?

C. Abstraction
1. Discuss branding and the simple tips to publicize a brand.

D. Application
In what way you can create or develop a very good or effective branding?
IV- In ½ sheet of paper answer the following questions

1. Enumerate the diferent features of a good product brand and explain briefly.
2. what are the tips in publicizing a particular brand?.
V.Assignment
Have some egg recipe write it in 1 whole sheet of paper.

Teacher Dept. Head
School Head
November 15, 2018

Thursday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity

B. Analysis

C. Abstraction
and micro market.
D. Application
IV-Evaluation
V-Assignment

School Head.
November 17, 2017
Friday
I. Objective
Content Standard:
Enumerate recognizable brands in the town/ province.
TLE_HECG9-12EM-IO-3
II.Subject Matter
a.Topic: Different brands in the locality.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 Can you give an example of brand that is popular in your locality?

A. Activity
THINK PAIR SHARE!

1. What do you think are the features of a good product brand?

2. In what way you can publicize your brand.
B. Analysis
1 . Why is brand is the most important aspect of any business?

C. Abstraction
1. Discuss branding and the simple tips to publicize a brand, and the different
popular brand in the locality.
D. Application
In what way you can create or develop a very good or effective branding?

1. Enumerate the diferent features of a good product brand and explain briefly.
2. What are the tips in publicizing a particular brand?
V.Assignment
Have some egg recipe write it in 1 whole sheet of paper.

Teacher Dept. Head
School Head
November 29, 2018

Thursday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity

B. Analysis

C. Abstraction
and micro market.
D. Application
IV-Evaluation
V-Assignment

Teacher Dept. Head
School Head.
November 21, 2017
Tuesday
I. Objective
Content Standard:
Identify Egg components and its nutritive value.
TLE_HECK9-12ED-Ia-1
II.Subject Matter
a.Topic: Components and nutritive value of egg.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 Can you name the physical structure and composition of the egg?
A. Activity
Group Activity.
The class will be divided into 4 groups. Every group must choose a leader and a
reporter. They will be given 10 minutes to perform the activity.
Activity 1 With a real egg they will name its parts or components including its
nutritive value.a
B. Analysis
1 . Why is it that egg is said to be a complete food.

C. Abstraction
1. Discuss the components and nutritive value of the egg.

D. Application
Do you think egg products are good for fortifying food low in protein?

1. What are the physical structure and composition of egg?
2. What are the nutritive value of egg?
V. Assignment
Study in advance the market form of egg.

Teacher Dept. Head
School Head
November 21, 2017
Tuesday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. What is seizing the opportunity?
B. Analysis
1. What can you say about this big idea…

Innovation is the key driver to economic growth.
C. Abstraction
1. Discuss the last step in opportunity spotting and assessment which is
opportunity seizing.
D. Application
As future entrepreneur is it really necessary to innovate certain product and
services?
IV-Evaluation
1. What is meant by seizing the opportunity?
2. What is innovation?
V-Assignment/ Agreement
Advance study about marketing plan.

Teacher Dept. Head
School Head.
November 22, 2017
Wednesday
I. Objective
Content Standard:
Identify the market forms of egg.
Explain the uses of eggs.
TLE_HECK9-12ED-Ib-d-2
II.Subject Matter
a.Topic: Market forms of Egg
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
 Can yougive the different market forms of eggs and its uses.
A. Activity
Group Activity.
Activity 1 Each group will give the different market forms of eggs and its uses.
B. Analysis
1 . Among the diferent uses of egg which is common or the usuall uses of it.
C. Abstraction
1. Discuss the market forms and uses of eggs.

D. Application
Can egg be used as a garnish?

1. What are the market forms of eggs?
2. Give the different uses of eggs?
V. Assignment
Study in advance the market form of egg.

Teacher Dept. Head
School Head
December 6, 2018
Thursday
I-Objective
Content Standard:
Analyze the market need
II-Subject Matter
A. Conducting a Market Analysis for your plan.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. What is your understanding about market analysis?
B. Analysis
1. Why is it imporatant to conduct market analysis?

C. Abstraction
1. Discuss ways in conducting market analysis.
D. Application
As future entrepreneur is it really necessary to have market analysis before
starting any business.
IV-Evaluation
1. What are the ways in conducting market analysis and explain briefly.
Advance study about determining possible products in determining market need.

School Head.
November 9, 2018
Friday
Grade&Sec. /Time Grade 11 Chiffonade 7:45-12:00
Grade 11 Blueberry 1:00-5:00
I. Objective
Content Standard:
Cook egg dishes in accordance with the prescribed recipe.
II.Subject Matter
a.Topic: Egg dishes Preparation
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
Ask the students with the following Questions
1. What are the composition of egg?
2. What are the market forms of egg?
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will be performing the
laboratory in preparing egg dishes. They will be given 2 hours to do the task.
B. Analysis
1 . When can you say that the egg is fresh?

C. Abstraction
1. Students will also discuss within the group about the proper uses of tools and
equipment in preparing egg dishes.
D. Application
With their own recipe every group will prepare egg dishes and will present the
output for critiquing.
IV- Evaluation
Student product will be evaluated based the following rubrics

 Texture 20%
 Appearance 20%
 Taste/ seasoning 60%
Total 100%
V. Assignment
Have some recipe for the different types of fried egg.
Teacher Dept. Head
School Head
November 23, 2017
Thursday
I-Objective
Content Standard:
Determine the possible product or service that will meet the need.
II-Subject Matter
A. Customers needs
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. Give an example of market needs, and when can you say that a customers are
satisfied already with their needs?
B. Analysis
1. What is th goal of marketing plan in relation to satisying the market needs?

C. Abstraction
1. Discuss the diff. market needs and possible products or services that meet the
needs.
D. Application
Is it really necessary to know market needs? Why?
IV-Evaluation
1. What are the different market needs and the possible products and services that will
meet the needs.
Advance study about financial plan.

Teacher Dept. Head
School Head.
November 24, 2017

Friday
I. Objective
Content Standard:
Cook egg dishes in accordance with the prescribed recipe.
II.Subject Matter
a.Topic: Egg dishes Preparation
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
reporter. They will be given 2 hours to perform the activity.
Activity 1 Each group will prepare different kind of egg dishes.
B. Analysis
1 . When can you say that the egg is fresh?

C. Abstraction
1. Students will also discuss within the group about the proper uses of tools and
equipment in preparing egg dishes.
D. Application
IV- Evaluation
Student product will be evaluated based the following rubrics

 Texture 20%
 Appearance 20%
 Taste/ seasoning 60%
Total 100%
V. Assignment
Have some recipe for scrambled egg.

Teacher Dept. Head
School Head
December 7, 2018
Friday
I-Objective
Content Standard:
Select the best product and services that will meet the market need.
CS_ep11/12entrep-Ob-d-6
II-Subject Matter
A. Products and Services that will meet the market needs.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
1. Give an example of market needs and possible products and services that will
meet the needs.
2. When can you say that a customers are satisfied already with their needs?
B. Analysis
1. What is th goal of marketing plan in relation to satisying the market needs?

C. Abstraction
1. Discuss the diff. market needs and possible products or services that meet the
needs.
D. Application
Is it really necessary to know market needs? Why?
IV-Evaluation
1. What are the different market needs and the possible products and services that will
meet the needs?
Advance study about financial plan.

School Head.
November 27, 2017
Monday
I. Objective
Content Standard:
The Learners demonstrate an understanding in preparing and cooking cereals
and starch dishes.
The Learners independently prepare and cook cereals and starch dishes.
Prepare tools, equipment, and ingredients based on the prescribed standards
TLE_HECK9-12CD-IF-d-5
II.Subject Matter
a.Topic: Tools and equipment needed in preparing starch and cereals.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
Activity 1 Each group will give or enumerate possible tools and equipment
needed in preparing cereals and starch dishes.
B. Analysis
1 . Why is it important to used tools and equipment based its function?

C. Abstraction
1. Discuss the
D. Application
IV- Evaluation: IN ½ sheet of paper answer the following questions.
1. Give at least 10 tools and equipment needed in cereals and starch dishes
preparation. Give its functions.
V. Assignment
Have some research on starch, sources of starch and cereals.

Teacher Dept. Head
School Head
December 10, 2018

Monday
I-Objective
Content Standard:
Described the unique selling proposition and value proposition that differentiate
ones product and services from existing products and services.
CS_ep11/12entrep-Od-7
II-Subject Matter
A. Value proposition and Unique selling propositions.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
reporter. Each group will make their own value propositions.
Example of value propositions: “Tindahang maasahan bukas anumang oras”
B. Analysis
1. Why is it imporatant to highlight the value of your product and services?

2. Wht is the importance of value propositions?
C. Abstraction
1. Discuss the Value Propositions and Unique Selling Proposition.
D. Application
Describe the value propositions and Unique Selling Propositions.
IV-Evaluation
1. It is somewhat a promise to your customers for them to buy your products and serices.
2. Described Value propositions and Unique selling propositions.
In your assignment notebook wright the reasons why customers are really affected
with some of the value propositions of every business.

School Head.
November 28, 2017
Tuesday
I. Objective
Content Standard:
and starch dishes.
Prepare tools, equipment, and ingredients based on the prescribed standards
II.Subject Matter
a.Topic: Tools and equipment needed in preparing starch and cereals.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
Activity 1 Each group will give or enumerate possible tools and equipment
needed in preparing cereals and starch dishes.
B. Analysis
1 . Why is it important to used tools and equipment based its function?

C. Abstraction
1. Discuss the tools and equipment needed in preparation starch and cereals.
D. Application
What are the standard operating procedures in preparing tools and equipment
needed in starch and cereals?
1. Give at least 10 tools and equipment needed in cereals and starch dishes
preparation. Give its functions.
V. Assignment

Teacher Dept. Head
School Head

December 11, 2018
Tuesday
I-Objective
Content Standard:
Determine who the customers are in terms of target market.
II-Subject Matter
A. Target market
C. Visual aids
III-Procedure
Motivation
Students will say something from the phrase “The customers is always right”
A. Activity
The class will be divided into 4 groups. They will give their ideas about potential
product and service demand with the following sex and age group.
1. Male Teenagers 3. Married couples
2. Single females 4. Senior Citizens.
B. Analysis
1. Why is it that the entrepreneur need to be vigilant with the constant change in
the cutomer requerments.
C. Abstraction
1. Discuss the Target Market in relation to the marketing plan.
D. Application
As a customer which do you prefer a cheaper price with low quality or the
expensive one with high quality.
IV-Evaluation
1. How will you identify your customers in your target market?
2. Why is it important to consider your customers in marketing plan?
In your assignment notebook wright your observation to our public market when it
comes to products and services offered.

School Head.
December 11, 2018
Tuesday
I-Objective
Content Standard:
Determine who the customers are in terms of market size.
II-Subject Matter
A. Market size
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
The class will be divided into 4 groups. They will give their ideas about market size by
simply illustrating it or drawing. They will be given 15 minutes to perform the activity.
B. Analysis
1. Why is it that the customers is said to be the lifeblood of the business.

C. Abstraction
1. Discuss the Market size under marketing plan.
D. Application
In your own opinion will entrepreneurs still be successful even I they don’t conduct
the “KNOW YOUR CUSTOMER” Process? Why or Why not?
IV-Evaluation
1. Define market size.
2. How do you compute market size?
In your assignment notebook
Imagine yourself as an entrepreneur. Based on your observation, do you think
Filipino entrepreneurs apply a systematic way of calculating market size?

Teacher Dept. Head
School Head.
December 4, 2017
Monday
I. Objective
Content Standard:
and starch dishes.
Determine the sources and kinds of starch and cereals.
II.Subject Matter
a.Topic: Sources and kinds of starch and cereals.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. What are the tools and equipment needed in preparing cereals and starch?
A. Activity
Group Activity.
Activity 1 Each group will give or enumerate possible sources of starch and
cereals.
B. Analysis
1 . Why is it the main function of starch in manufactured and process foods such
as sauces and gravies.
C. Abstraction
1. Discuss the different sources of starch and cereals.

D. Application
When can you say that the starch is native or purified?
1. What are the sources of starch and cereals?

2. What are the classification of starch?
V. Assignment

Teacher Dept. Head
School Head
DECEMBER 5, 2017
Tuesday
I-Objective
Content Standard:
Determine who the customers are in terms of market size.
II-Subject Matter
A. Market size
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
The class will be divided into 4 groups. They will give their ideas about market size by
simply illustrating it or drawing. They will be given 15 minutes to perform the activity.
B. Analysis
1. Why is it that the customers is said to be the lifeblood of the business.

C. Abstraction
1. Discuss the Market size under marketing plan.
D. Application
In your own opinion will entrepreneurs still be successful even I they don’t conduct
the “KNOW YOUR CUSTOMER” Process? Why or Why not?
IV-Evaluation
1. Define market size.
2. How do you compute market size?
In your assignment notebook
Imagine yourself as an entrepreneur. Based on your observation, do you think
Filipino entrepreneurs apply a systematic way of calculating market size?

Teacher Dept. Head
School Head.
December 5, 2017
Tuesday
I. Objective
Content Standard:
and starch dishes.
Identify the ingredients in the preparation of various types of cereals and starch
dishes.
II.Subject Matter
a.Topic: Different ingredients in starch and cereal dishes.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
Activity 1 Each group will give or enumerate ingredients needed in pasta
preparation or recipe.
B. Analysis
1 . When pasta is to be used as an ingredient in a recipe that will be cooked more,

like macaroni and cheese, it should slighly undercooked. Why?
C. Abstraction
1. Discuss the different ingredients in starch and cereal dishes.
D. Application
Cooking time of pasta?
1. What are the ingredients needed in starch and cereal dishes?
V. Assignment
Have some research on different recipes on starch and cereal dishes.

Teacher Dept. Head
School Head
December 6, 2017
Wednesday
I. Objective
Content Standard:
and starch dishes.
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
B. Analysis

C. Abstraction
D. Application
V. Assignment

Teacher Dept. Head
School Head
December 7, 2017
Thursday
I. Objective
Content Standard:
and starch dishes.
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Individual Activity.
Let the students watch a videos on how to prepare different pasta recipes. They
will be taking down notes the ingredients used and the process.
B. Analysis

C. Abstraction
D. Application
V. Assignment

Teacher Dept. Head
School Head
December 6, 2017
Wednesday
I. Objective
Content Standard:
and starch dishes.
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
B. Analysis

C. Abstraction
D. Application
V. Assignment

Teacher Dept. Head
School Head
January 3, 2018
Thursday
I-Objective
Content Standard:
Validate customer related concerns through.
Interview
II-Subject Matter
A. Topic: Conducting interview
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
By pair:
Pair of students will conduct an interview about the product and services being offered
in a fast food restaurant. Assuming that there is a particular customer being
interviewed.
B. Analysis
1. What is the type of interview being conducted in your interview with some
customers.
2. Is it a formal type of interview?
C. Abstraction
1. Discuss ways in conducting interview to customers.
D. Application
As a customer is it okay to you I someone will interview you with rerards to your
feedback on the products you’ve bought or service that you availed.
IV-Evaluation
1. What I the purpose of conducting an interview?
2. What are the types of interview?
Advance study about traditional and online survey.

School Head.
December 8, 2017
Friday
I. Objective
Content Standard:
and starch dishes.
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Let the students watch a videos on how to prepare different pasta recipes. They
will be taking down notes the ingredients used and the process.
B. Analysis

C. Abstraction
D. Application
V. Assignment

Teacher Dept. Head
School Head

January 4, 2018
Friday
I-Objective
Content Standard:
Focused group discussion (FGD)
II-Subject Matter
A. Topic: Conducting Focused group Discussion.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
The class will be divided into 4 groups. Through group collaboration they will discuss
or share their ideas in conducting Focused Group Discussion, possible objective and
participants. They will be given 15 minutes to perform the activity.
B. Analysis
1. What is the advantage of FGD over an interview?

2. Why is it important to record things that happened during the FGD.
C. Abstraction
1. Discuss the Advantages and Disadvantages of Focused Group Discussion.
D. Application
What is the first step in conducting a focused group discussion or FGD? Wat are
the things that you need to consider?
IV-Evaluation
1. What are the advantages in conducting Focused group discussion?
2. Give the disadvantages o Focused Group Discussion.
Write in your assignment notebook your observation about the behavior of some
customers in the market.

School Head.
SEMI DETAILED LESSON PLAN IN COOKERY 11

November 16, 2018
Friday
Grade/Time Grade 11 Chiffonade 7:45-12:00
Grade 11 Blueberry 1:00-5:00
I. Objective
Content Standard:
and starch dishes.
Prepare starch dishes.
TLE_HECK9-12CD-Ig-i-6
II.Subject Matter
a.Topic: Prepare starch and dishes.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
Each group will prepare pasta dishes. They will be given 2 hours to finish the
laboratory.
B. Analysis
1 . Why salt and oil is being added in cooking the pasta?
C. Abstraction
1. Each group will prepare a certain pasta recipe and let them follow what is the
standard procedure in preparing pasta.
D. Application
With the recipe students will follow the correct procedure in preparing pasta.
IV- Evaluation:
With the following rubrics the product of the group will be evaluated.
Taste 60%
Correct Ingredients 20%
Presentation 20%
TOTAL 100%
V. Assignment
Have some recipe on different recipes on cereal dishes.

School Head.
DECEMBER 11, 2017
Monday
I-Objective
Content Standard:
Focused group discussion (FGD)
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
or share their ideas in conducting Focused Group Discussion, possible objective and
participants. They will be given 15 minutes to perform the activity.
B. Analysis
1. What is the advantage of FGD over an interview?

2. Why is it important to record things that happened during the FGD.
C. Abstraction
1. Discuss the Advantages and Disadvantages of Focused Group Discussion.
D. Application
What is the first step in conducting a focused group discussion or FGD? Wat are
the things that you need to consider?
IV-Evaluation
1. What are the advantages in conducting Focused group discussion?
2. Give the disadvantages o Focused Group Discussion.
Write in your assignment notebook your observation about the behavior of some
customers in the market.

Teacher Dept. Head
School Head.
December 12, 2017

Tuesday
I. Objective
Content Standard:
and starch dishes.
Prepare starch and dishes
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
laboratory.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
With the certain rubrics the product of the group will be evaluated.
V. Assignment
Have some research on different recipes on cereal dishes.

Teacher Dept. Head
School Head
January 7, 2018
Monday
I-Objective
Content Standard:
Survey and Observation
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
or share their observation in the school canteen during break time. They will be given
10 minutes to do the activity.
B. Analysis
1. Why is it that observation is one of the prepered and practical methods of

generating ideas?
2. Why observation is said to be the most reliable way of getting information.
C. Abstraction
1. Discuss survey and observation including traditional and online survey.
D. Application
In your own point of view which is better a human observation or machine
observation.
IV-Evaluation
1. How does observation becomes useful to the researchers? What do you think are the
disadvantages of getting information through observation.
Advance study about the 7 P’s of marketing mix.

School Head.
December 13, 2017
Wednesday
I. Objective
Content Standard:
and starch dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
laboratory.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
V. Assignment

Teacher Dept. Head
School Head
DECEMBER 13, 2017
Wednesday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
B. Analysis

generating ideas?
C. Abstraction
D. Application
observation.
IV-Evaluation

Teacher Dept. Head
School Head.
December 14, 2017
Thursday
I. Objective
Content Standard:
and starch dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
laboratory.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
V. Assignment

Teacher Dept. Head
School Head
DECEMBER 14, 2017
Thursday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
B. Analysis

generating ideas?
C. Abstraction
D. Application
observation.
IV-Evaluation

Teacher Dept. Head
School Head.
December 18, 2017
Monday
I. Objective
Content Standard:
and starch dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
laboratory.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
V. Assignment

Teacher Dept. Head
School Head
DECEMBER 18, 2017
Monday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
or share their about traditional and online surveys. Each group will be given 15
minutes.
B. Analysis

generating ideas?
C. Abstraction
D. Application
observation.
IV-Evaluation

Teacher Dept. Head
School Head.
December 18, 2017
Monday
I. Objective
Content Standard:
and starch dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
laboratory.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
V. Assignment

Teacher Dept. Head
School Head

January 8, 2018
Tuesday
I-Objective
Content Standard:
Describe the Marketing Mix (7 Ps) in relation to the business opportunity vis vis.
Product
CS_ep11/12entrep-Oh-j-10
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
or share their ideas about product in relation to the marketing mix. They will present
their ideas in a most creative way.
B. Analysis
1. What makes a certain product be noticeable compare to other product?
C. Abstraction
1. Discuss the Definition of a product and different examples of product.
D. Application
Given a chance to put up a certain business in what way you can make your
product different from the competitors.?
IV-Evaluation

School Head.
Jan.16, 2018
Tuesday
I. Objective
Content Standard:
The Learners demonstrate an understanding in preparing and cooking vegetable
dishes.
The Learners independently prepare and cook vegetable dishes.
Identify ingredients according to standard recipe.
TLE_HECK9-12VD-IIa-9
II.Subject Matter
a.Topic: Classifications of Vegetables.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. What have you learned from our discussion in preparing starch and cereals?
A. Activity
Group Activity.
Each group will give different kinds of vegetables and fruits vegetables as many
as they can. The group who can give more will receive additional points.
B. Analysis
1 . When can you say that a certain vegetable is fresh?
C. Abstraction
1. Discuss the classification of vegetables.s
D. Application
When can you say that a vegetable is vitamin A, C, rich type of vegetables?
IV- Evaluation:
In ¼ sheet of paper answer the following questions.
1. Give the classification of vegetables and give examples.
V. Assignment
Have some research on different recipes on vegetables dishes.

Teacher Dept. Head
School Head
January 28, 2019

Monday
I-Objective
Content Standard:
Describe the Marketing Mix (7 Ps) in relation to the business opportunity vis vis.
Packaging and Process.
CS_ep11/12entrep-Oh-j-10
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
or share their ideas about packaging and process in relation to the marketing mix.
They will present their ideas in a most creative way.
B. Analysis
1. What makes a certain product be noticeable compare to other product?
C. Abstraction
1. Discuss the Definition of a packaging and process also different examples of
packaging and processes
D. Application
Given a chance to put up a certain business in what way you can make your
product different from the competitors.
IV-Evaluation
1. Give at least 5 examples of packaging materials and their uses.
2. Define what process is in the marketing mix.
Advance study about fundamental of management.

School Head.
Jan.22, 2018
Monday
I. Objective
Content Standard:
dishes.
Identify ingredients according to standard recipe.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. What have you learned from our discussion in preparing starch and cereals?
A. Activity
Group Activity.
Each group will give different kinds of vegetables and fruits vegetables as many
as they can. The group who can give more will receive additional points.
B. Analysis
1 . When can you say that a certain vegetable is fresh?
C. Abstraction
1. Discuss the classification of vegetables.s
D. Application
When can you say that a vegetable is vitamin A, C, rich type of vegetables?
IV- Evaluation:
1. Give the classification of vegetables and give examples.
V. Assignment

Teacher Dept. Head
School Head
Jan.23, 2018
Tuesday
I. Objective
Content Standard:
dishes.
Prepare ingredients according to given recipe, required form, and time frame. .
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
Ask the students with the following Questions.
1. What are the classification of vegetables?
2. Give examples of vegetables rich in vitamin A.
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will make a recipe for any
vegetable preparation. They will be given 10 minutes to come up to a recipe and
present their output in front of the class.
B. Analysis
1 . Why we need not to overcook vegetable??
C. Abstraction
1. Discuss the given recipe and techniques in preparation vegetable dishes.
D. Application
What are the factors that we need to consider in choosing good quality vegetables
or in preparing vegetable dishes.
IV- Evaluation:
1. Give 1 recipe for any vegetable preparation including the ingredients and procedures.
V. Assignment

Teacher Dept. Head
School Head
Jan.29, 2018
Monday
I. Objective
Content Standard:
The Learners demonstrate an understanding in preparing and cooking seafood
dishes.
The Learners independently prepare and cook sea foods dishes.
Prepare ingredients according to given recipe, required form, and time frame. .
TLE_HECK9-12VD-IIe-14
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list kitchen tools and
equipment they know in seafood preparation. They will be given 10 minutes to do
the activity.
B. Analysis
1 . In seafoods prepartionwhat are the things that you need to consider especially
with the tools and equipment being used?
C. Abstraction
1. Discuss the tools and equipment needed in seafood’s preparation.
D. Application
What are the appropriate tools and equipment needed in seafood’s preparation?
IV- Evaluation:
1. Name at least 10 tools and equipment needed in seafood’s preparation and its uses.
V. Assignment
Have some research on different recipes on seafoods dishes.

Teacher Dept. Head
School Head
Jan.29, 2018
Monday
I. Objective
Content Standard:
dishes.
Prepare dishes found from project 1 to 3.
II.Subject Matter
a.Topic: . Preparing dishes found from project 1 to 3..
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Each student will prepare 8 dishes starting from appetizer, soup, hot and cold
dessert, main dish etc. They will be given 4 hours to finish the pre assessment
activity.
B. Analysis
1 . Why soup is being served first before the main dish?
C. Abstraction
1. Discuss the standard procedures in preparing dishes project 1 to 3.
D. Application
1. Students will apply all learned competencies from module 1 to 3.
IV- Evaluation:
Students output will be evaluated based from the given rubrics.
V. Assignment
Review the standard procedures and dishes from project 1 to 3.

Teacher Dept. Head
School Head
Jan.30, 2018
Monday
I. Objective
Content Standard:
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
activity.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
V. Assignment

Teacher Dept. Head
School Head
Jan.30, 2018
Wednesday
I. Objective
Content Standard:
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
activity.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
 Taste 50%
 Presentation 30%
 Correct ingredients usage 20%
V. Assignment

Teacher Dept. Head
School Head
Feb 1, 2018
Thursday
I. Objective
Content Standard:
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
activity.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
 Taste 50%
V. Assignment

Teacher Dept. Head
School Head
FEB. 5, 2018
Monday
I. Objective
Content Standard:
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
activity.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
 Taste 50%
V. Assignment

Teacher Dept. Head
School Head
FEB. 2, 2018
FRIDAY
I. Objective
Content Standard:
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
activity.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
 Taste 50%
V. Assignment

Teacher Dept. Head
School Head
FEB. 6, 2018
tuesday
I. Objective
Content Standard:
dishes.
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
activity.
B. Analysis
C. Abstraction
D. Application
IV- Evaluation:
 Taste 50%
V. Assignment

Teacher Dept. Head
School Head
FEB. 8, 2018
THURSDAY
I. Objective
Content Standard:
dishes.
Store Vegetable based on the prescribed location and temperature.
TLE_HECK 9-12VD-IId-12
II.Subject Matter
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. What are the things that you need to consider in preparing vegetables dishes.
A. Activity
Each student will make their own procedures in storing FRESH VEG.,FROZEN
VEG., DRIED VEG., CANNED VEG.
B. Analysis
1 . Why need to separate leftover to other batches of foods?
C. Abstraction
1. Discuss the standard procedures in storing vegetables dishes.
D. Application
1. In what way you can prevent early spoilage o vegetable dishes?
IV- Evaluation:
In ½ sheet of paper answer the following Questions.
1. How do you store fresh Vegetables?
2. What is/are the proper ways of storing frozen vegetables?
V. Assignment
Advance study about preparing seafood’s dishes.

Teacher Dept. Head
School Head
February 11, 2019

Monday
I-Objective
Content Standard:
Describe the 4 M’s o operation particularly the machine and materials.
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
The class will be divided into 4 groups. Each group will give their ideas about the
remaining M’s of operation which is the machine and materials. They will choose their
reporter to discuss their ideas in front of the class
B. Analysis
1. Why machines is being described as the “ Best friend of Manpower”?
C. Abstraction
1. Discuss the remaining M’s of operation the machines and materials.
D. Application
As one of the what can you say about the trend of technology nowadays?.
IV-Evaluation
1. Describe the role or functions of machine and materials in business operation.
Advance study on Business Model.

School Head.
FEB. 8, 2018
THURSDAY
I-Objective
Content Standard:
Discuss financial plan
CS_EP11/12 ENTREP_oh_I14
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
The class will be divided into 4 groups. Each group will be having a brainstorming
activity wherein they will give their own understanding about the word financial plan.
B. Analysis
1. Why is it said to be financial plan is the most difficult part of business plan?
C. Abstraction
1. Discuss financial plan and factors affecting revenue.
D. Application
What do you think will happen in your financial plan when there is no proper
accounting?
IV-Evaluation
1. Discuss the factors affecting estimation of revenues.
2. Discuss the meaning of financial plan.
Have a research with the ff. BALANCE SHEET, FINACIAL STATEMENT, ASSETS.
LIABILITIES.

Teacher Dept. Head
School Head.
FEB. 9, 2018
FRIDAY
I. Objective
Content Standard:
dishes.
PREPARE THE KITCHEN TOOLS EQUIPMENT AND INGREDIENTS BASED
ON THE REQUIRED STANDARD.
TLE_HECK 9-12PC-IIe-14
II.Subject Matter
a.Topic: . Tools and equipment needed in preparing seafood’s dishes.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. In what way you can prevent early spoilage of vegetable dishes.
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list as many as they can
on the different kitchen tools and equipment needed in preparing seafood.They
will be given 15 minutes to finish the activity.
B. Analysis
C. Abstraction
1. Discuss the tools and equipment needed in preparing seafood’s dishes.
D. Application
1. What are the importance of using appropriate tools and equipment in preparing
seafood’s dishes?
IV- Evaluation:
1. enumerates the different tools and equipment needed in preparing
seafood’s dishes and it’s discuss briefly its uses.
V. Assignment
Prepare at least 2 recipes for seafood’s dishes.

Teacher Dept. Head
School Head
FEB. 12, 2018

Monday
I. Objective
Content Standard:
dishes.
PREPARE THE KITCHEN TOOLS EQUIPMENT AND INGREDIENTS BASED
ON THE REQUIRED STANDARD.
TLE_HECK 9-12PC-IIe-14
II.Subject Matter
a.Topic: . Tools and equipment needed in preparing seafood’s dishes.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. In what way you can prevent early spoilage of vegetable dishes.
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list as many as they can
on the different kitchen tools and equipment needed in preparing seafood.They
will be given 15 minutes to finish the activity.
B. Analysis
C. Abstraction
1. Discuss the tools and equipment needed in preparing seafood’s dishes.
D. Application
1. What are the importance of using appropriate tools and equipment in preparing
seafood’s dishes?
IV- Evaluation:
1. enumerates the different tools and equipment needed in preparing
seafood’s dishes and it’s discuss briefly its uses.
V. Assignment
Prepare at least 2 recipes for seafood’s dishes.

Teacher Dept. Head
School Head
FEB. 19, 2018

Monday
I. Objective
Content Standard:
dishes.
Use ingredients and flavoring according to enterprise standards
TLE_HECK9-12SSS-IIIa-20
II.Subject Matter
a.Topic: . Prepare stocks for required menu item.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. How do you store seafood’s dishes?
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list any kinds of stocks that
they know. The group who got many possible answer and can support or explain
their answer will be declared winner.
B. Analysis
1 . Why we need to skim the scum that rises during the preparation of stocks??
C. Abstraction
1. Discuss the principle of preparing stocks and also the classification of stocks.
D. Application
1. As a future chef in what way you can improve the taste of your stocks?
IV- Evaluation:
1. What are the classification of starch explain each briefly
2. Give the principles in preparing stocks.
V. Assignment
Look for at least 2 stocks recipes.

Teacher Dept. Head
School Head
FEB. 20, 2018

Tuesday
I. Objective
Content Standard:
dishes.
Prepare variety soup recipes according to entreprise standards.
TLE_HECK9-12SSS-IIIb-21
II.Subject Matter
a.Topic: . Prepare soups required for menu items.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
1. What are the classification of soups?
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list any kinds of soups that
B. Analysis
1 . Why is it that stocks is best to use in making soups?
C. Abstraction
1. Discuss the different classifications of soups.
D. Application
1. In what way you can have a memorable impression with your customers when
it comes to serving soups?
IV- Evaluation:
1. What are the classification of soups explain each briefly
2. Give the principles in preparing soups.
V. Assignment
Look for at least 2 ssauces recipes.

Teacher Dept. Head
School Head
FEB. 21, 2018

Wed.
I. Objective
Content Standard:
dishes.
Prepare variety soup recipes according to enterprise standards.
TLE_HECK9-12SSS-IIIb-21
II.Subject Matter
a.Topic: . Prepare soups required for menu items.
+
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list any kinds of soups that
B. Analysis
1 . Why is it that stocks is best to use in making soups?
C. Abstraction
1. Discuss the different classifications of soups.
D. Application
1. In what way you can have a memorable impression with your customers when
it comes to serving soups?
IV- Evaluation:
1. What are the classification of soups explain each briefly
2. Give the principles in preparing soups.
V. Assignment
Look for at least 2 ssauces recipes.
Teacher Dept. Head
School Head
FEB. 13, 2018

Tuesday
I-Objective
Content Standard:
Create the company’s 5 year projected financial statements.
II-Subject Matter
A. Topic: Cash flow statements.
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
The class will be divided into 4 groups. From the given example of cash flow
statement they will act as on the spot discussant. They will be given enough time to
study the example.
B. Analysis
1. Why is it imporatant to know the cash flow of your business”?
C. Abstraction
1. Discuss the cash flow statement and the projected cash flow statement.
D. Application
Make some cash flow statement from month 1 to month 6 with a start-up amount
of 20,000
IV-Evaluation
1. What is cash flow statement?
2. Make a projected cash flow statement from month 1 to 6 with the following starting cash
balance
20,000 cash balance, 8,000 positive cash flow, 5,000 negative cash flow and 200
depreciation
Choose a Filipino entrepreneur that really inspired you in the aspect of financial
management. How instrumental is taking care of their finances to their success? Write your
thoughts as an essay.
Teacher Dept. Head
School Head.
FEB. 14, 2018

Wed.
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
study the example.
B. Analysis
C. Abstraction
D. Application
of 20,000
IV-Evaluation
balance
depreciation

Teacher Dept. Head
School Head.
FEB. 15, 2018

Tuesday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group Activity:
study the example.
B. Analysis
C. Abstraction
D. Application
of 20,000
IV-Evaluation
balance
depreciation

Teacher Dept. Head
School Head.
FEB. 22, 2018

Thursday
I-Objective
Content Standard:
Manifest understanding of starting and operating a simple business.
II-Subject Matter
A. Topic: Business plan Entrepreneurship
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Individual Recitation:
Teacher will be asking questions to the students related from the first topic up to the
last in making or developing business plan.
B. Analysis
1. Why is it that entrepreneurship is includid in the senior high school

curruculum”?
C. Abstraction
1. Discuss the importance of studying entrepreneurship as part of starting any
form of business.
2. Discuss the importance of entrepreneurship to the senior high graduates.
D. Application
As future entrepreneur in what way you will apply your learnings in developing a
business plan
IV-Evaluation
1. In your own words define entrepreneurship.
2. Enumerates the societal and economic benefits of entrepreneurship.
3. Define who is an entrepreneur?
4. What are the common and core competencies of an entrepreneur?
Study the parts of business plan.
Teacher Dept. Head
School Head.
March 1, 2019
Friday
I-Objective
Content Standard:
Implement the business plan.
CS_EP11/12ENTREP-obc-1-18
II-Subject Matter
A. Topic: Implementing the marketing plans and strategies
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
The class will be divided into 4 groups. Each group will give their ideas about the ideal
marketing plan implementation with the following.
1. Divide the marketing plan into small manageable pieces and manageable lines.
2. Explain and delegate the marketing tasks to assigned individuals.
3. Keep the communication line open.
B. Analysis
1. Why is it important to have proper communication between manager to his/her

employees?
C. Abstraction
1. Discuss how to implement marketing plans and strategies and the ideal
marketing implementation steps.
D. Application
In what way you can implement your business plan effectively?
IV-Evaluation
1. As an entrepreneur or business owner in what way you can be best implemented your
business plan?
Study in advance about the seconds’ steps in marketing implementation.
Reymar E. Radam Checked by: Annaliza M. Reloban
School Head.
FEB. 27, 2018

Tuesday
I-Objective
Content Standard:
Operate the business.
CS_EP11/12ENTREP-oa-1-19
II-Subject Matter
A. Topic: Marketing plan implementation
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
Activating prior knowledge…
The class will be divided into 4 groups. They will give their ideas about the marketing
plan implementation ideal step, and they will present their ideas in front of the class.
B. Analysis
1. Why is it important to give emphasis to the marketing plan?
C. Abstraction
1. Discuss the 8 local marketing plan implementation steps and different
examples.
D. Application
What are the things that we need to consider in operating the business?
IV-Evaluation
1. In operating a certain business why is it important to follow the ideal marketing plan?
Study in advance about the actual selling of product and service.

Teacher Dept. Head
School Head.
March 5, 2019
Tuesday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Marketing plan implementation
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
The class will be divided into 4 groups. They will give their ideas about the marketing
plan implementation ideal step, and they will present their ideas in front of the class.
B. Analysis
1. Why is it important to give emphasis to the marketing plan?
C. Abstraction
1. Discuss the 8 local marketing plan implementation steps and different
examples.
D. Application
What are the things that we need to consider in operating the business?
IV-Evaluation
1. In operating a certain business why is it important to follow the ideal marketing plan?
Study in advance about the actual selling of product and service.

School Head.
FEB. 27, 2018
Tuesday
I. Objective
Content Standard:
dishes.
Classify various types of sauces.
TLE_HECK9-12SSS-IIIc-22
II.Subject Matter
a.Topic: . Various types of sauces.
c.Visual aids
III.Procedure
A.Motivation
Oral questioning
B. Review
A. Activity
Group Activity.
The class will be divided into 4 groups. Each group will list any kinds of sauce that
B. Analysis
1 . What is the most commonly used thikeners for sauce making?
C. Abstraction
1. Discuss the different basic sauces for meat, vegetables, and fish
D. Application
1. What is/are the functions of sauce in every food?
IV- Evaluation:
1. What are the basic sauces for meat, vegetables, and fish? Describe briely.
V. Assignment
Look for at least 2 sauce recipes.

Teacher Dept. Head
School Head
March 5, 2018
Monday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Actual selling of product and service
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
The class will be divided into 4 groups.
Each group will give or share their ideas with the given steps in selling the product
and service
Step 1. Find prospect
Step 2. Sales presentation
Step 3. Manage customer inquiries
Step 4. Close the sales
Step 5. Develop a long lasting relationship with the customers.
B. Analysis
1. How do you develop a long lasting relationship with your customers??
C. Abstraction
1. Discuss the different steps in selling products and services.
D. Application
As entrepreneur what will you do so that your customers will be satisfied with what
you are offering??
IV-Evaluation
1. In operating a certain business especially your service do you believe in the phrase
customer is always right? Why or why not?
Study in advance about the implementation of a business operational plan.

Teacher Dept. Head
School Head.
March 7, 2019
Thursday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Actual selling of product and service
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
The class will be divided into 4 groups.
Each group will give or share their ideas with the given steps in selling the product
and service
Step 1. Find prospect
Step 2. Sales presentation
Step 3. Manage customer inquiries
Step 4. Close the sales
Step 5. Develop a long lasting relationship with the customers.
B. Analysis
1. How do you develop a long lasting relationship with your customers??
C. Abstraction
1. Discuss the different steps in selling products and services.
D. Application
As entrepreneur what will you do so that your customers will be satisfied with what
you are offering??
IV-Evaluation
1. In operating a certain business especially your service do you believe in the phrase
customer is always right? Why or why not?
Study in advance about the implementation of a business operational plan.

School Head.
March 6, 2018
Tuesday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Implementation of a business plan “ Operation”
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
methods and processes needed in running the business starting from…
1. Registering the business
2. Determining the manufacturing elements
3. Deciding the most practical and efficient manufacturing sites and location
B. Analysis
1. Why do you think it is necessary to register nw business?
C. Abstraction
1. Discuss the method in implementation of business operations plan.
D. Application
In operating a business do you think method is important? Why?
IV-Evaluation
1. How do you register a certain business?
2. How do you determine the manufacturing element of the product?
Study in advance the remaining m’s in business operation.

Teacher Dept. Head
School Head.
March 11, 2019
Monday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Implementation of a business plan “Operation”
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
Group activity:
methods and processes needed in running the business starting from…
1. Registering the business
2. Determining the manufacturing elements
3. Deciding the most practical and efficient manufacturing sites and location
B. Analysis
1. Why do you think it is necessary to register nw business?
C. Abstraction
1. Discuss the method in implementation of business operations plan.
D. Application
In operating a business do you think method is important? Why?
IV-Evaluation
1. How do you register a certain business?
2. How do you determine the manufacturing element of the product?

Teacher Dept. Head
School Head.
March 13, 2019
Wednesday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Operate the business operational plan “ manpower”
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
THINK PAIR SHARE

The students by pair will give their own understanding about organizational
structure, and based on their prior knowledge they will give the functions of each
employee in the organization.
They will present their answer in front of the class.
B. Analysis
1. What is the importance of preparing a job description for each member of the
organiztion.
C. Abstraction
1. Discuss the manpower in implementing business operational plan.
D. Application
Based on your own knowledge which company you know think is effective in
hiring people or manpower.
IV-Evaluation
1. In operating a certain Business how manpower affect the business operation.

Teacher Dept. Head
School Head.
March 9, 2018
Friday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Operate the business operational plan “ manpower”
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
THINK PAIR SHARE

The students by pair will give their own understanding about organizational
structure, and based on their prior knowledge they will give the functions of each
employee in the organization.
They will present their answer in front of the class.
B. Analysis
1. What is the importance of preparing a job description for each member of the
organiztion.
C. Abstraction
1. Discuss the manpower in implementing business operational plan.
D. Application
Based on your own knowledge which company you know think is effective in
hiring people or manpower.
IV-Evaluation
1. In operating a certain Business how manpower affect the business operation.

Teacher Dept. Head
School Head.
March 12, 2018
Monday
I-Objective
Content Standard:
II-Subject Matter
A. Topic: Operate the business operational plan “machine”
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
GROUP ACTIVITY!
about machine the 3rd m of operation. They will contribute their ideas and they will
present in front of the class.
B. Analysis
1. Make, Buy or Rent? Which is better in starting up a business.
C. Abstraction
1. Discuss the machine in implementing business operational plan.
D. Application
In every business as entrepreneur how do you choose your machine or
equipment in operating your business.
IV-Evaluation
1. How do you choose your machine in operating your business?
2. Which do you prefer to buy, make or rent machine?
Study in advance the remaining M’s in business operation.

Teacher Dept. Head
School Head.
March 13, 2018
Tuesday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
GROUP ACTIVITY!
B. Analysis
C. Abstraction
D. Application
IV-Evaluation

Teacher Dept. Head
School Head.
March 19, 2019
Tuesday
I-Objective
Content Standard:
II-Subject Matter
C. Visual aids
III-Procedure
Motivation
Oral questioning.
A. Activity
GROUP ACTIVITY!
B. Analysis
C. Abstraction
D. Application
IV-Evaluation

School Head.
August 8, 2019
THURSDAY
FIRST QUARTER EXAMINATION

LESSON PLAN
I- OBJECTIVE
Conducting Final Examination with 75% accuracy
II- SUBJECT MATTER
All topics in first quarter are included in final examination
Reference: CG
III- PROCEDURES
 Prayer
 Attendance
 Test proper
IV- EVALUATION
 Checking the test paper

 Recording the results
V- AGREEMENT
Submission of portfolio and other final requirements.
Teacher II Asst. School Principal II
OCTOBER 16, 2019

Wednesday
SUMMATIVE TEST
LESSON PLAN
I- OBJECTIVE
Conducting Summative test with 75% accuracy
II- SUBJECT MATTER
All topics in the second quarter will be included in the summative test.
Reference: CG
III- PROCEDURES
 Prayer
 Attendance
 Test proper
IV- EVALUATION
 Checking the test paper

 Recording the results
V- AGREEMENT
Submission of portfolio and other final requirements.

Teacher Asst. School Principal II

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NOVEMBER 04, 2019

B. Presentation of the lesson.

1. Why Entrepreneurs are important for the economy?

Checked by: Alberto C. Silvano, Ed.D.

2.Development of the lesson

1. Why cooking is said to be an art?

Reymar E. Radam Checked by: Alberto C. Silvano, Ed.D.

2.Development of the lesson

1. In what way you can develop your cooking skills?

October 31, 2018

1. What are societal and economic benefits of Entrepreneurship?

Reymar E. Radam Checked by:

2.Development of the lesson

1. Give few important characteristics, traits or attribute of a good entrepreneurs?

Reymar E. Radam Checked by: Joseph B. Ladan

1. Based on your observation from the successful businessman we have in the

1.Why do some entrepreneurs failed during their first attempt in running a

Reymar E. Radam Checked by: Ma. Teresa Oronos

B.Presentation of the lesson.

 What is product development?

2.Development of the lesson

THINK PAIR SHARE!

1. What is the meant by Product and Development?

1. Discuss the Product and development and concept of developing a product.

Reymar E. Radam Checked by: Joseph B. Ladan

1. Based on your observation from the successful businessman we have in the

1.Why do some entrepreneurs failed during their first attempt in running a

B.Presentation of the lesson.

 What is value to the customers?

2.Development of the lesson

THINK PAIR SHARE!

1. Do you believe in the saying that customers is always right?

1 . What were your considerations in selecting customers?

1. Discuss how you will value the customers.

Reymar E. Radam Checked by: Joseph B. Ladan

SEMI DETAILED LESSON PLAN IN ENTREPRENEURSHIP 11

1. Give the different common small Businesses in the Philippines.

Reymar E. Radam Checked by: Analiza Reloban

B.Presentation of the lesson.

 How you can generate possible ideas for business?

THINK PAIR SHARE!

1. How do you examine existing good and services in the market?

1. Discuss how to generate business ideas for the business.

Reymar E. Radam Checked by: Joseph B. Ladan

November 12, 2018

1. How do you scan the marketing environment?

Reymar E. Radam Checked by: Annaliza Reloban

B.Presentation of the lesson.

 How you can generate possible ideas for business?

THINK PAIR SHARE!

1. How do you examine existing good and services in the market?

1. Discuss how to generate business ideas for the business.

Reymar E. Radam Checked by: Joseph B. Ladan

November 13, 2018

1. In developing new ideas under seeking the opportunity what is your

1. Why is it that opportunity seeking is the most dificult process of all?

Reymar E. Radam Checked by: Annaliza Reloban