Carlos F.

Gonzales High School

Maguinao, San Rafael, Bulacan
Subject: TLE Grade Level: 9 Week: 3 Semester: 3RD
Major: Cookery-9 Teacher: Sheryl R. Fulgencio

MONDAY TUESDAY WEDNESDAY THURSDAY-FRIDAY

Date: FEBRUARY 27, 2023 Date: FEBRUARY 28, 2023 Date: March 1, 2023 Date: March 2-3 2023
AV PE GA RU TU JAD
PE GA RU TU JA PE GA AV TU JAD AV PE GA RU TU JAD E A R B R
A R B R D A R E R E A R B R Note: __________________
Note: Aventurine-Tuesday Note: Ruby-Friday Note: __________________

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
B. Performance Standards The learners independently demonstrates common competencies in cookery as prescribed in TESDA Training Regulation.
LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en place LO 1. Perform mise en place
C. Learning Competencies/
1.2 identify ingredients according 1.2 identify ingredients according 1.2 identify ingredients 1.2 identify ingredients
Objectives
to the given recipe to the given recipe according to the given recipe according to the given recipe

D. Learning Code: TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7

II. CONTENT
Ingredients in Preparing Ingredients in Preparing Ingredients in Preparing Ingredients in Preparing
Sandwiches Sandwiches Sandwiches Sandwiches
Activity 1- Name It Activity 3-Recognizing Performance Task Performance Task
Activity 2-Grouping Together Ingredients

III. LEARNING
RESOURCES
A. References Pages: A. References Pages: A. References Pages: A. References Pages:
TG: p. 10 TG: P 10 TG: P 10 TG: P 10
LM: Cookery 9 pp. LM: Cookery 9 pp. LM: Cookery 9 pp. LM: Cookery 9 pp.
125-126 125-126 125-126 125-126
Textbook: Textbook: Textbook: Textbook:
Pages: Pages: Pages: Pages:
LRMDS: LRMDS: LRMDS: LRMDS:
Other Module 2- Other Module 2- Other Module 2- Other Module 2-
References: Third Quarter References: Third Quarter References: Third Quarter References: Third Quarter

Instructional Laptop, tv, activity sheet Laptop, tv, activity sheet Laptop, tv, Laptop, tv, activity sheet
Materials/Devices use/d
IV. PROCEDURES
A. Reviewing the previous What are the different ingredients What have learned from the What have learned from the What have learned from the
lesson or presenting a new used in preparing sandwiches? previous activity past activity past activity
lesson
Giving instructions on the Giving of instructions about the Giving of instructions about the Giving of instructions about the
B. Establishing a purpose for activities activities performance task performance task
the lesson

C. Presenting Preparation of the needed Preparation of the needed

examples/instances of the new
lesson
Name it! Directions: Name the
following ingredients below.
Write your answer in your
answer sheet.
Recognizing Ingredients.
Directions: Recognize the
ingredients used on each
sandwich below. Write your
answer in your paper.
materials such as oslo,
coloring materials, pencil
Draw the different ingredients
used in preparing sandwiches.
The format for the performance
task will be booklet type
Performance task
2 2
Ingredients in
Preparing
Sandwiches
materials such as oslo, coloring
materials, pencil
Draw the different ingredients
used in preparing sandwiches.
The format for the performance
task will be booklet type
Performance task
Ingredients in
Preparing
Sandwiches

D. Discussing new concepts Name Name

and practicing new skills # 1 Section Section

Grouping Together. Directions: Create your own diagram and Then, name each ingredients Then, name each ingredients
Group the following ingredients write down the different and its classification. and its classification.
as condiment, spread, meat, fish ingredients for sandwich based
and shellfish or cheese. Place on the following classification.
your answer in your paper.
E. Discussing new concepts
and practicing new skills #2
F. Developing Mastery (Leads
to Formative and Assessment
3)
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations and
abstractions about the lesson
Checking of the activities Checking of the activities PETA will be graded based on PETA will be graded based on
I. Evaluating Learning the rubrics the rubrics

J. Additional Activities for

application or remediation
V. REMARKS

VI. REFLECTION
AVE PEA GAR RUB TUR JAD GAR RUB TUR JAD RUB JAD AVE PEA GAR RUB TUR JAD AVE PEA GAR RUB TUR JAD

A. No. of learners who earned

80% on the formative
assessment
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
worked? No. of learners who
have caught up with the lesson.
D. No. of learners who continue
to require remediation.

E. Which of my teaching
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:

SHERYL R. FULGENCIO
Master Teacher I

Checked by:

MARCO ANGELO I S. GALICIA

HT- III /TLE Department
Date:______________

Noted by:

CESAR V. VALONDO
Principal IV
Date:__________________