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    Simplified Melc-Based Budget of Lesson in Household Services 10

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    Rhealyn Pitalbo
    This simplified MELC-based budget outlines a lesson plan for 10th grade students on preparing and cooking hot and cold meals according to recipes. Over the course of four days, students will learn about basic cooking techniques and their procedures, methods of moist-heat and dry-heat food preparation, and will identify food samples using different cooking techniques and procedures. The overall goal is for students to independently prepare and cook quality hot and cold meals according to recipes.

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    Simplified Melc-Based Budget of Lesson in Household Services 10

    Uploaded by

    Rhealyn Pitalbo
    5 views1 page
    This simplified MELC-based budget outlines a lesson plan for 10th grade students on preparing and cooking hot and cold meals according to recipes. Over the course of four days, students will learn about basic cooking techniques and their procedures, methods of moist-heat and dry-heat food preparation, and will identify food samples using different cooking techniques and procedures. The overall goal is for students to independently prepare and cook quality hot and cold meals according to recipes.

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    This simplified MELC-based budget outlines a lesson plan for 10th grade students on preparing and cooking hot and cold meals according to recipes. Over the course of four days, students will learn about basic cooking techniques and their procedures, methods of moist-heat and dry-heat food preparation, and will identify food samples using different cooking techniques and procedures. The overall goal is for students to independently prepare and cook quality hot and cold meals according to recipes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    5 views1 page

    Simplified Melc-Based Budget of Lesson in Household Services 10

    Uploaded by

    Rhealyn Pitalbo
    This simplified MELC-based budget outlines a lesson plan for 10th grade students on preparing and cooking hot and cold meals according to recipes. Over the course of four days, students will learn about basic cooking techniques and their procedures, methods of moist-heat and dry-heat food preparation, and will identify food samples using different cooking techniques and procedures. The overall goal is for students to independently prepare and cook quality hot and cold meals according to recipes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    Republic of the Philippines

    Department of Education
    Division of Eastern Samar
    Region VIII
    Arteche, District
    Arteche Eastern Samar

    SIMPLIFIED MELC-BASED BUDGET OF LESSON IN HOUSEHOLD SERVICES 10


    Teacher Rhealyn D. Pitalbo Grade Level 10
    School Arteche National High School Quarter First

    September 7 September 8 September 9 September 10


    Week No. 3 (Mon) (Tue) (Wed) (Thu)
    Content Standard The concepts, principles, and techniques in preparing and cooking hot and cold meal.
    Performance Standard Independently prepares and cooks quality hot and cold meals according to recipe.
    Learning Competency Prepare hot and cold meals/food (HC)
    Code TLE_HEHS10HC-Icd-2

    Daily Activities Cook meals and Cook meals and Cook meals and Cook meals and dishes
    dishes according to dishes according dishes according to according to recipe.
    recipe. to recipe. recipe.
    .
    Activity: Activity: Activity: Activity:

    Explain different What are the What are the Identify some samples
    basic cooking methods of moist- methods of dry-heat of food using techniques
    techniques and their heat preparation? preparation? and their procedures.
    procedures.

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