Instructional Planning

(The process of systematically planning, developing, evaluating and

managing the instructional process by using principles of teaching
and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
Grade
DLP No.: Quarter: Duration: Date:
Level:
4 TLE-COOKERY 9 2nd 240 Aug.21/22/23/24,2017
Learning Competency/ies: Prepare ingredients based on the Code:
(Taken from the Curriculum Guide) required form and time frame. TLE_HECK 9SD-lla-7
Key Concepts / Understandings Effective preparation will minimize wastage, save time and ensure dishes are
to be Developed prepared within the time period required.
Adapted Cognitive Process
Domain
Knowledge Dimensions (D.O. No. 8, s. OBJECTIVES:
2015)
The fact or
condition of knowing
Remembering Identify ingredients in the preparation of salad
something with familiarity Understanding
Skills
gained through experience
The ability and
capacity acquired through
Applying Demonstrate proper technique in salad preparation
deliberate, systematic, and Analyzing
sustained effort to smoothly and
adaptively carryout complex Evaluating
activities or the ability, coming Creating
from one's knowledge, practice,

Attitude Organization Display happiness in doing the assigned task

Values Organization Integrate cleanliness and orderliness in salad preparation.
2. Content Nutritional Values of Salad and Dressing
3. Learning Resources LM, TG, video clips, Internet
4. Procedures
4.1 Introductory Activity
" Proper preparation prevents poor performance" - -picturequotes.com-
10 minutes
4.2 Activity
Show a video on salad making (https://www.youtube.com/watch?v=P-i-f5GoyhQ)
25 minutes
4.3 Analysis 1. What is the classification of salad presented in the video?
Food preparation – preparing food for2.What
eating, are the ingredients
generally you need in
requires selection,
25 minutes preparing it?
measurement and combination of ingredients in an ordered procedure so as to
3. Why
achieve is it neccessary
desired to prepare
results. Food our includes
preparation ingredients?
but is not limited to cooking.
4.4 Abstraction
One of the most basic skills a culinary student learns is mise en place.
Translated literally from French it means "put in place." This is a great practice for
any cook, but especially if you're new to cooking or trying a new recipe.

Mise en place is deceptively simple, but being organized and prepared in the
kitchen saves time and frustration. There's no forgetting the salt or having to stop
50 minutes your work if you forgot to separate the eggs.

The basic idea of mise en place is this:

Read through your recipe to get acquainted with the ingredients and steps.
Gather all of
your ingredients and cooking tools including spoons, knives, bowls, measuring cups.
4.5 Application Measure and prepare each
Do It Now: Prepare Mixed Green Salad using the given tools, materials and
60 minutes ingredient according
ingredients., to the
refer to LM pp.recipe.
111-112.
4.6 Assessment
60 minutes
Tests Skill Performance Test ( See DLP 4 Appendix A for the rubric)
4.7 Assignment Preparing for the new
Research ingredients for salad making.
5 minutes lesson
4.8 Concluding Activity Preparing food is not just about yourself and others. It is about everything!
5 minutes -SHUNRYU SUZUKI-
5.      Remarks
6.      Reflections
A.  No. of learners who earned 80% in the C.   Did the remedial lessons work? No. of
evaluation. learners who have caught up with the lesson.
B.   No. of learners who require additional D.  No. of learners who continue to require
activities for remediation. remediation.
E.   Which of my learning 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?

Prepared by:

Name: JUNALISA BANTECIL/LOURDESIT School: CALUMBOYAN NHS/MOHON NHS

Position/
Designation: TEACHER 1 Division: CEBU PROVINCE

Contact Email
Number: 9323521982 address: lauronlourdesita@yahoo.com