Detailed Lesson Plan in Cookery 10

Content: Present Vegetable Dishes

Content Standard: The learners demonstrate an understanding on presenting
vegetable dishes.
Performance Standard:The learners independently prepare and present vegetable
dishes.
Learning Competencies:
Present vegetable dishes TLE_HECK9- 12VD-IId-11
a. present vegetable dishes aesthetically, based on classical and
cultural standards.
b. present vegetable recipes with appropriate sauces and
accompaniments.
c. present vegetable dishes hygienically and sequentially within the
required timeframe.

I. OBJECTIVES
Within the given timeframe, the students are expected to;
a. Discuss how to plate vegetable dishes,
b. Give the importance of knowing how to plate vegetable dishes, and
c. Plate vegetable dishes.

II. SUBJECT MATTER

Topic: Plating Vegetable Dishes
Reference: Grade 10 Module in COOKERY
Code: TLE_HECK9- 12VD-IId-11
Materials: Power point Presentation, Day-light Projector, Downloaded video
and pictures
Method: Discussion/Performance Method

III. PROCEDURE
 Teacher’s Activity Student’s Activity
a. Prayer
b. Attendance
c. Setting of Standards
Class, before you take your
seats kindly arrange your
Okay ma’am!
chairs and pick up some pieces
of paper.
We will keep quiet and listen
What are you going to do when
carefully.
I am talking here in front?

d. Review
Class, to review our
previous lesson I will show you
pictures of vegetables that were
prepared in different cooking
methods.
Then, I will call somebody to
share his or her idea on what
was the cooking method being
used.
No ma’am!
e. Motivation
Before we proceed to our
new topic, we will have a game;
this is entitled “What’s in the
plate?”
Are you familiar with this
game? Yes ma’am!
Okay, with this game I will
call one of you randomly to
choose one food cover to see
what is inside. If you picked a
plate with a food, the tasks is
to describe what is in the plate, The one in the letter A ma’am!
but if the other one will be
picked you are exempted to do
Plating vegetable dishes.
the task.
Am I clear?
Which do you prefer to eat?
Within the given timeframe, the
students are expected to;
a. Discuss how to plate vegetable
dishes,
b. Give the importance of knowing
how to plate vegetable dishes,
Based on our activity, what do and
you think is our new topic? c. Plate vegetable dishes.

f. Discussion
Everybody kindly read the
objectives.
Yes ma’am!

Thank you!
Since last meeting we are
 CRITERIA SCORE
Proper Balance Plating is Balance Evidence of
balanced with attempted but balance is
even eye appealing needs limited or not
flow improvement present
3 2 1 0
5 4
Use of Color Color is Some color Lack of color
complimentary variety but needs variety
and eye appealing improvement
3 2
5 4 1 0
Shape Incorporates Some repetition Variety in shape
(Proportion) variety of eye of shapes but very limited or
appealing shapes variety is evident not present
3 2 1 0
5 4
Use of Garnish Appropriate for Adequate but Inappropriate
food items not outstanding selection of
garnish or lack
5 4 3 2 of or too much
1
0
Overall Presentation is Presentation is Presentation
Product attractively acceptable and needs
Presentation displayed some creativity improvement
Shows Creativity is displayed and lacks
5 4 3 2 creativity
1 0
Total Score

j. Assignment
Look for pictures of different plating designs then compile.
Prepared by: Checked by:
RHEA S. TUNAY ARGIE J.
BELMONTE