VALENZUELA CITY POLYTECHNIC COLLEGE

Kamagong St. Fortune VI Parada, Valenzuela City

A SEMI – DETAILED LESSON PLAN IN

TECHNICAL VOCATIONAL AND LIVELIHOOD EDUCATION

TABULATE THE RECORDED DATA RELEVANT TO PRODUCTION OF

PROCESSED FOOD.

Date: March 28, 2023

I. Objectives
At the end of the lesson, the student should be able to:

a. Identify records of weights and measurements of raw materials and

ingredients according to workplace standard operating procedure.
b. Gather and summarize data needed for records of weights and measurements
according to workplace standard operating procedure.
c. Perform accurately the basic calculation and present tabulated data needed
according to enterprise requirements.

II. Subject Matter

Topic: Tabulate the recorded data relevant to production of processed food.
Reference/s:
Technology and Livelihood Education – Grade 7/8
Teacher’s Guide Pages: Curriculum Guide page 3-14 TLE_IACSS9-12UHT-Illc-19
Learner’s Material Pages: Fish Production Processing Learning Module 19-22
Video: Spanish Style Bangus (Pang Negosyo) https://youtu.be/iz7DQhEjCIA
Materials: TV, Video, Blackboard and Chalk, Cooking Materials

III. Lesson Proper

a. Daily Routine
a. Prayer
b. Greetings
c. Checking Attendance

b. Motivation

“Have you remembered?”

Before the teacher starts the topic, they will first ask a question to the students.
“Have you remembered the step by step process in making the Spanish Style
Bangus?”

Mechanics:
 The teacher will ask the students a question about the video they
have watched on how to make Spanish style Bangus
 The students will then share their answer to their classmates and
teacher.
 The student that is first to raise their hand will be given the chance to
give their recollection of the step by step.
VALENZUELA CITY POLYTECHNIC COLLEGE
Kamagong St. Fortune VI Parada, Valenzuela City

c. Presentation

The groupings will be split accordingly to a schedule. Group 10, 9 and 8 from
Class Athena, Artemis and Apollo will be conducting their activity on Tuesday
(March 28, 2023) as a trial run to discern whether or not the activity is
achievable within the class schedule.

Class Aphrodite and Zeus will start on the following day which is Wednesday
(March 29, 2023) with their Group 10, 9 and 8 and so on until every class is
finished with the activity by the end of the week.

The teacher will monitor and guide the students on the process of making the
Spanish Style Bangus as well as helping them with any difficulties that happens
during the activity. The teacher will also monitor the cooking process of each
class’s batch of Spanish Style Bangus in the Pressure Cooker.

d. Application

“Split it and cost it!”

For today, Class Athena, Apollo and Artemis’s Group 10, 9 and 8 will be
conducting their Spanish Style Bangus Making.
The entire class will be divided into 10 groups for the Spanish Style Bangus
making.

1. The students are to be grouped into 10 accordingly to which group they

were assigned to during Daing making.
2. The students must prepare the necessary ingredients for the Spanish
Style Bangus that was introduced a week prior during the expense report
costing.
3. They must collaborate with each other to bring said ingredients and assign
each individual an ingredient to bring with the Bangus sliced equally
according to their group size.
4. The students must also cooperate in preparing and arranging the
ingredients into the pressure cooker for cooking.
5. Once the cooking process is done the students will sort and split the batch
they have made, they must write down an expense report recording all the
ingredients they have used and the expenses and including a 60% Mark
Up to their pricing.

e. Generalization
Why do we need to learn how to record the weight and measurements of
ingredients and materials?

We must learn how to record the weight and measurements of ingredients

and materials is because as consumers and future producers, weighing
ingredients for quality compliance is extremely important. This is because
ingredients must be weighed to fulfill product recipe specifications and
quality requirements. Measuring ingredients with extreme accuracy ensures
they are distributed equally, and the product tastes the same in every batch.
 VALENZUELA CITY POLYTECHNIC COLLEGE
Kamagong St. Fortune VI Parada, Valenzuela City

IV. Values Integration

Recitation

The teacher will ask about what they have learned during the cooking
process and costing of the Spanish Style Bangus and what struggles they
have faced with their groupmates, and what improvements they can make
to the experience.

V. Assignment

“Group Spanish Style Bangus Expense Report”

The groups that have been paired up for expense-sake must create their
own expense report listing every ingredient they have brought and cost it
accurately to what they have used in the Spanish Style Bangus Recipe.

Prepared by:
Jeremiah E. Palisoc

Checked by:

Jemimah Joy Eugenio

COOPERATING TEACHER – TLE

Noted by:

Benign Ana Erguiza

TLE SUBJECT COORDINATOR

Noted by:

Maria Czarina P. Cruz

PRINCIPAL