LESSON PLAN

Grade 11 (COOKERY I)

I. Objectives

At the end of the lesson, learners are expected to:

a) identify the basic cutting techniques;

b) appreciate the importance of cutting techniques in Cookery, and
c) demonstrate the 10 basic cutting techniques.

II. Subject Matter

Topic : Basic Cutting Techniques

References :
1. Technical-Vocational-Livelihood Home Economics Cookery Manual
2. www.google.com
3. www.youtube.com
4. CG, Home Economics- Cookery

Code : TLE_HECK9-12VD-IIa-9
Strategies: Discussion, Individual Activity, return demonstration.

Materials :

1. DLP projector
2. Laptop/netbook
3. Carrots
4. Cucumber
5. Chopping Board
6. Knife
7. Plates

Date: February 18, 2019

III. Procedure

A. Preliminary Activities

1. Opening Prayer
2. Checking Attendance
3. House Rules

B. Motivation

 Showing pictures

 Asking questions:

1. Describe the pictures

2. What is the key word of that pictures?
 C. PRESENTATION OF THE LESSON

A. ACTIVITY

 Showing video presentation

B. ANALYSIS

1. What are the basic cutting techniques?

3. Why cutting techniques important to cookery?

C. ABSTRACTION

Showing power point presentation (Lesson Proper)

 Basic Cutting Techniques

D. APPLICATION

(Individual Activity)

 Demonstrate the 10 basic cutting techniques

IV. Assessment:

(Your output will be rated using the given rubric.) Page. 141

V. Assignment:

In a short bond paper, research and download videos about other cutting
techniques. Submit it tomorrow February 20, 2019.

Prepared by: