Republic of the Philippines

DEPARTMENT OF EDUCATION
Region III – Central Luzon
SAN JOSE DEL MONTE NATIONAL HIGH SCHOOL
Barangay Yakal, City of San Jose del Monte, Bulacan

Semi-Detailed Lesson Plan

TLE 10 COOKERY
DECEMBER 2, 2020
COT # 1

NAME: JOSEPHINE C. MORA SUBJECT TAUGHT: TLE 10 COOKERY

GRADE/SECTION: GRADE 10-DEL PILAR DATE/TIME: DECEMBER 2, 2020/12:30-4:00 PM
CONTENT: MODULE 5: PRESENTING STARCH AND CEREAL DISHES -PLATING
CONTENT STANDARD: The learners demonstrate an understanding on presenting starch and cereal dishes.
PERFORMANCE STANDARD: The learners will be able to demonstrate independently the procedure in plating pasta dishes.
LEARNING COMPETENCIES: Present variety of pasta dishes following appropriate plating rules.

At the end of the session the students should be able to:

COGNITIVE:
a. define the word: plating, garnish.
b. remember the rules to create a stunning food presentation
c. identify the different guidelines in plating.
d. enumerate the basic elements of plating.
AFFECTIVE:
a. develop interest in cooking.
b. show cooperativeness while working in a group
PSHYCHOMOTOR:
a. follow the rules to create a stunning food presentation
b. participate in the class actively.
RPMS-PPST TASKS/ACTIVITIES Time MATERIALS REMARKS
OBJECTIVE Allotment (Observed/not
observed)
5. Managed learners’ Rout nary Activity: 5 minutes Class Record
behavior Daily Routine Attendance Record
constructively by Greetings, Prayer, Reminders, Checking of Attendance, SMILE GOOGLE SLIDE
applying positive and Alright, Good afternoon everyone!! I am miss Josephine C. Mora PRESENTATION
nonviolent discipline and welcome to cookery class....so as you can see in our screen Laptop
to ensure learning- there are some friendly reminders when you enter this room. Headphone
focused environment Extension
First is if you are about to recite or talk
Let me call on Ms. Leah
Kindly read our bible verse for today and lead us a prayer
Please use your microphone.
Okay so again, let me remind you to:
Type in your full name in the chat box for attendance.
(last name, first name.))

Mr. Solosod, can you check our attendance, how many students do we
have in our virtual class today.

Okay so before we start, I want to see your smile Please open your
camera. I am happy to see you all. Good afternoon!

1. Applied knowledge Recall: Now, let us have a recall about the topic we discussed 5 minutes SLIDES
of content within and yesterday.
across curriculum Guide questions:
teaching areas Last meeting you have learned about EVALUATE EGG DISHES?
3.Applies a range of Very Good!
teaching strategies to
develop critical and How to evaluate pasta dishes or a certain dish?    
creative thinking, as Evaluate-assess something using a certain rubric.
well as higher-order When should we evaluate a certain dish?
thinking skills. Why do you need to evaluate a certain dish?
What are the things that we need to evaluate?

Is there any question with regards to our past lesson?

So I guess we can now move to our next topic.

1. Applied knowledge Motivation: 3minutes SLIDES,PICTURE
of content within and “The teacher will show a picture and will asked students to have an
across curriculum observation’
teaching areas
9. Selected, Before we proceed to our topic,
developed, organized I want you to look at the screen 
and used appropriate
teaching and learning What can you see in the picture?
resources, including
Okay what do you see in the picture?
ICT, to address
learning goals What else do you see in the picture
5. Managed learners’
behavior What about what do you feel in the picture
constructively by
applying positive and What does a waiter do?
nonviolent discipline
to ensure learning- Okay so let us say I’m the waiter and all of you are my guest. Think of
focused environment three things that you want to receive in our restaurant...

What about.

Well-presented dish!!! 

Customer satisfaction-it is the measurement how happy customers

are with your product and services. 

But how do you achieve customer satisfaction in terms of serving

food? Do you have an idea on what is our topic for today?
1.Applied knowledge Pre-Activity 2 minutes SLIDES
of content within and
across curriculum But before we start let me ask you a question.
teaching areas Can we plate food ahead of time? So now let us proceed.
5. Managed learners’
behavior
constructively by
applying positive and
nonviolent discipline
to ensure learning-
focused environment
Activity Proper 20-25 SLIDES,YOUTUBE
4. Managed minutes VIDEO
classroom structure Ok! Our topic for today is about MODULE 5-Presenting Starch and
to engage learners, Cereal Dishes.
individually or in Class before we go deeper in our discussion, let us first discuss the
groups, in meaningful meaning of plating.
exploration, discovery
and hands-on Synthesize the students answers from the motivation activity.
activities within the Introduce key terms and essential questions for the day
range of physical KEYTERMS: PLATING, GARNISHING
learning Why food plating is important in food industry?
environments Assuming you are a chef, how do we guarantee that the foods you
6. used serve are fresh and clean?
differentiated, What is the difference between plating and garnishing?
developmentally Discussion about the food plating.
appropriate learning
Now let us proceed to our activity for today
experiences to
address learner’s (Activity)
gender, needs, To check the understanding of the students, Teacher will play a
strengths, interests,
video of CHEF RV MANABAT and students need to have an
and experiences.
observation and also, they need to evaluate the ohs mise en
2. used a range of
teaching strategies place, cooking procedure and everything about a certain cooking
that enhance video.
learner’s achievement
in literacy and
numeracy skills

3. applied a range of Post-Activity 3 minutes SLIDES

teaching strategies to I need one student who can present her review here.
develop critical and
creative thinking, as Guide Questions:
well as other higher How was your activity?
order thinking skills How did you come up with those comments?
What are the things that we need to remember when cooking &
plating foods?
3. applied a range of Reflective Evaluation 3 minutes SLIDES
teaching strategies to Garnish is an act of adding the final touch of a dish using edible
develop critical and decoration, while plating requires proper placement of every single
creative thinking, as element of a dish including the garnish on a plate. 
well as other higher
order thinking skills Why is food plating being important in hospitality?

Because we all eat with our eyes firs and it makes the experience of
food more than just eating, but further into expression of
craftmanship and arts.

Assuming you are a chef, how do we guarantee that the food you serve
are fresh and clean?

Always wear complete ppe .

Always consider food safety.
Clean yourself before cooking.
Wash your hands before during and after cooking.

With practice, every cook can develop accurate plating skills.

2. used a range of Agreement: 4 minutes SLIDES

teaching strategies
that enhance Before you log out comment: Goodbye and Thank you
learner’s achievement Always check your Google Classroom for new updates. I already
in literacy and posted 1 assignment which is due on Friday
numeracy skills
7. plans, manages
and implements
developmentally
sequenced teaching
and learning
processes to meet
curriculum
requirements and
varied teaching
contexts.

Prepared by:
MS. JOSEPHINE C. MORA
Teacher 1, TLE Department

Checked by:
MS. ROWENA S. MORIŇO
Head Teacher II, TLE Department