Gra School Haliap National High Grade Grade 12-

d e School Level/
11 Strand TVL

Practice Kimberly D. Puguon Learning Bread and

DAILY Teacher Area Pastry
LESSON PLAN Production
Date/ Time May 10, 2023 Semester/ 2nd semester
Quarter
8:40-9:40

A Detailed Lesson Plan in Cookery-12

I. Objectives
Content Standard The learners demonstrate an
understanding in preparing and cooking
dishes.
Performance Standard The learners independently prepare and
cook interesting dishes.
Learning Competencies At the end of the lesson, the learner should
be able to:
a. explain the importance in ln
preparing an omelet dish;
b. prepare and present levelled up egg
dish; and
c. state the benefits of transforming a
simple viand into an appealing dish.:
.
II. Content Topic: preparing variation of omelet dish
III. Learning Resources
A. References
1. Teacher’s Guide Pages Technical-Vocational-Livelihood
Home Economics
Cookery manual
2. Learner’s Materials Pages Page 62-65
3. Textbook Pages
4. Additional Materials from Internet
Learning Resource (LR) portal
B. Other Learning Resources PowerPoint presentation, Projector,
Laptop, pictures, and flashcard.
IV. Procedures
TEACHER’S ACTIVITY LEANERS’ ACTIVITY
Preliminaries
 Greetings
 A pleasant mindset to everyone. I
hope you woke up with an
energetic mood for you to be
ready with our new topic. Clear
your mind and release all the Good morning too ma’am.
 negative energy. Good morning!

 Prayer
May I request everyone to
please stand up for a presence Father we thank u for this great day that you
of our lord. Miss Rica may you have given unto us. Thank u for your un
lead us a prayer. endless love and blessing that you have
showered unto us. . . . . .

 Checking of Attendance
Miss Shayne may I know who None, ma’am.
are absent for today?
 Classroom Management
Before we start, kindly sit
properly, minimize making
unnecessary noise and please
make sure to participate in our
discussion and no using of
cellphones unless I allow.
A. Reviewing previous lesson or
presenting the new lesson

Last meeting, we had discussed

about the market forms and uses of
eggs.
yes ma’am!
Are you cooking at home?
Sunny side up eggs and scrambled egg
What kind of dish had you tried to
cook?
(students are answering)
Wow! Very good
How does it taste?
B. Establishing a purpose for the
lesson

2 pics, one word!

Direction: I will group you into two I Yes ma’am!
will be showing you a picture. What
are you going to do is to guest or
identify and define it? The group that
can define the picture very well will be
having a prize from me.
 The picture was an egg and I based on my
observation its kind of cooking different
kinds of egg dish.
What can you say about the
picture?

Very good!

C. Presenting examples/instances
of the new lesson

now class, what did you observe in

our activity? (the students will answer the question)

So, what do you think is our lesson

for today? Different kinds of egg dish

Very good! At least you had your

idea. To be specific our lesson for
today is all about preparing variations
of omelet dish.

Now, are you ready to listen to our Yes ma’am!

new topic?

D. Discussing new concepts and

practicing skills # 1

What do you know about an omelet?

An omelet is a beaten egg cooked

without stirring until set and serve
folded in half

These meals are packed with protein,

which helps control cravings and
prevents you from over heating and
indulging in the unhealthier snack
options.
E. Discussing new concepts and
practicing skills # 2

Now I will be presenting you a video

of mine preparing a simple viand into
an appealing one I called this dish as
levelled up sardine’s omelet. Watch it
carefully.

(presenting the video)

F. Developing mastery

“so now, I will group you into two.

Based on what you had watched.
From the ingredients that are
placed on your group table, talk
with your group and come up with
your own recipe of an omelet dish.
Is that clear class? Yes ma’am

(teacher will present the rubrics)

I will check your output by using
rubrics after presenting your output.

Your time starts now!

If everyone is done. Present your own (students will present their omelet recipe)
omelet recipe.
G. Finding practical application of
concepts and skills in daily
living.

Your 4 years old sister is not fond of

eating vegetable. Most of the time
she only eats egg. Your mother is
starting to worry with her health. what
will you do to let your sister eat
vegetable without hesitations?

Answer it in a ¼ sheet of paper.

H. Generalizing and abstractions

about the lesson

1. Are there any cooking

techniques you can use to Yes mam, it can be adding cheese or
make your omelet fluffier or mayonnaise to our dish to make it fluffier.
more visually appealing?
2. State some benefits of
transforming your simple viand
It can enhance its taste and can be able to
or the egg one into an
catch the eye of the consumer.
appealing dish?
3. How can you make your
omelet more nutritious?
4. Can you now explain the (students are answering)
importance of learning how to
prepare an omelet dish?

I. Evaluating learning

Direction: get ½ sheet of paper and

answer the following question. From
your groups own recipe;
(student will answer based on their own
1-5enumerate your group recipe. group recipe)

6-10. Enumerate the procedure

that you had done in transforming
your own omelet into appealing
one.

J. Additional activities for

application or remediation

Assignment: since you have prepared

an excellent dish, try to prepare one
at home and let members of the
 family taste it. Submit any documents
either photos or video.

V. Remarks
VI. Reflection
A. No. of learners who earned 80% in
the evaluation.
B. No. of learners who require additional
activities for remediation who scored
below 80%.
C. Did the remedial lessons work? No. of
learners who have caught up with the
lesson.
D. No. of learners who continue to
require remediation.
E. Which of my strategies worked well?
Why did these work?
F. What difficulties did I encounter which
my principal/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: Checked by:

KIMBERLY B. PUGUON HELEN K. BUENCONSEJO

Pre-service teacher Cooperating Teacher

Noted by:

MARY MAVIS B. TUGUINAY

Principal I