Republic of the Philippines

Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content Standard: The learners demonstrate an understanding on how to prepare desserts.

Performance Standard: The learners independently prepare desserts.

I. OBJECTIVES

a. Name the tools and equipment needed in preparing desserts.

b. Identify the correct tools and equipment needed in preparing desserts.
c. Appreciate the importance of identifying the correct tools and equipment in preparing
desserts.

II. SUBJECT- MATTER

Topic: Identify tools and equipment needed in preparing desserts Allotment: 2 hours
Reference: Cookery NC-II Module
Materials: pictures, module, power point presentation

III. PROCEDURE

A. Preliminary activities
1. Prayer
2. Greeting
3. Checking of attendance

B. Motivation
- The teacher will group the class into four and she will give a pictures of tools and
equipment in preparing desserts. Guide questions will be asked to students until they
will recognize the topic of the day.
-
C. Lesson Proper:
Let the students identify tools and equipment in preparing desserts through discussion.

Analysis

Guided Questions

1. What are the different tools and equipment in preparing desserts?

2. Why is it important to distinguish the proper tools and equipment in preparing

desserts?

Application

Rubrics

1. finished on time 25
2. Shows mastery of the given task 25
3. Identify the tools and equipment correctly 25
4. knowledge on the different tools and equipment 25
100%
 Abstraction:

The teacher will ask students process question as goal for the day.

1. Why is there a need to learn different tools and equipment in preparing desserts?

IV.ASSESSMENT

Oral Questioning

Rubrics

1. finished on time 25
2. Shows mastery of the given task 25
3. Identify the tools and equipment correctly 25
4. knowledge on the different tools and equipment 25
100%

V. ASSIGNMENT

1. Make a List of different tools and equipment in preparing desserts. Write in a one-half sheet of
paper.

References: Cookery module, Internet

 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content Standard: The learners demonstrate an understanding on how to prepare desserts.

Performance Standard: The learners independently prepare desserts.

I. OBJECTIVES

d. List the different desserts in a meal.

e. Distinguish the different types of desserts in a meal.
f. Appreciate the importance of having dessert in a meal.

II. SUBJECT MATTER

Topic: Importance of desserts in a meal

Time Allotment: 2 hours
Reference: Cookery NC-II Module
Materials: pictures, module, textbook, pentel pen, manila paper.

III. PROCEDURE

a. Preliminary activities
1. Prayer
2. Greeting
3. Checking of attendance
4. Review of past lesson

b. Motivation

The teacher will present a picture puzzle of the different types of deserts for to the
students to distinguish the topic for this day using guide questions.

c. Lesson Proper:

Let the students distinguish the different types of desserts in every meal and the
importance of dessert through discussion.

Analysis

Guided Questions

1. Are you familiar with this?

2. What type of dessert is this?

3. What have you notice in this picture?

4. Why is it important to have a dessert in a meal?

Application

Oral Questioning
 Rubrics

Category Scoring Criteria Total Points Score

Organization The type of answering 40

is appropriate for the
topic

Content Technical terms are 30

well- defined in
language appropriate
for the topic.

Presentation Information was well 30

communicated

Abstraction:

The teacher will ask students process question as goal for the day.

2. Why is it necessary to have a dessert in a meal?

IV.ASSESSMENT

- The students will discuss the different types of desserts and the importance of it in a
meal. The teacher will give each group a manila paper and pentel pen and write their
answers and the teacher will assign one students to represent to the class.

Rubrics

Category Scoring Criteria Total Points Score

Organization The type of 40

presentation is
appropriate for the topic

Content Technical terms are 30

well- defined in
language appropriate
for the topic.

Presentation Information was well 30

communicated

TOTAL 100%

V. ASSIGNMENT

1. Read the different types of ingredients used in desserts.

References: Cookery module, Internet, textbook

 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content Standard: The learners demonstrate an understanding on how to prepare desserts.

Performance Standard: The learners independently prepare desserts.

I. OBJECTIVES

a. Identify the characteristics of desserts.

b. Discuss the classification of desserts according to types of ingredients used.
c. Demonstrate the different ingredients used in making desserts.
d. Appreciate the importance of knowing the classification of desserts according to types of
ingredients used.

II. SUBJECT MATTER

Topic: Classify desserts according to types of Ingredients used and Identify characteristics of
desserts.
Time Allotment: 2 hours
Reference: Cookery NC-II Module
Materials: pictures, module, textbook, power point presentation.

III. PROCEDURE

a. Preliminary activities
1. Prayer
2. Greeting
3. Checking of attendance
4. Review of past lesson

b. Motivation

The teacher will present a power presentation of the classification of of desserts

according to types of ingredients used and identify characteristics of desserts for the
students to distinguish the topic for this day using guide questions.

c. Lesson Proper:

Let the students discuss the classification of desserts according to types of ingredients
used and identify characteristics of desserts through discussion.

Analysis

Guided Questions

1. What have you notice in this picture?

2. Have you tried to use different ingredients in making desserts?
3. Why is it important to use different classification of ingredients in making a dessert?
4. What are the characteristics of desserts?
 Application

Oral Questioning and Demonstration

Rubrics

Category Scoring Criteria Total Points Score

Organization The type of answering 40

is appropriate for the
topic

Content Technical terms are 30

well- defined in
language appropriate
for the topic.

Presentation Information was well 30

communicated

Abstraction:

The teacher will ask students process question as goal for the day.

d. Why is it necessary to used and identify the different ingredients in making desserts?

IV.ASSESSMENT

Return Demonstration

Appropriateness 20%

Classify accordingly 30%

Finished on time 20%

Final Results 30%

100%

V. ASSIGNMENT

2. Make a Portfolio about the different characteristics of desserts.

References: Cookery module, Internet, textbook

 Republic of the Philippines
Department of Education
Region XII

Lesson Plan in
Cookery NC II

CONTENT STANDARD: The learners demonstrate an understanding how to prepare desserts.

PERFORMANCE STANDARD: The learners independently prepare desserts.

I. OBJECTIVES

a. Identify ingredients in preparing desserts.

b. Explain the varieties of ingredients needed in preparing desserts.

c. Appreciate the importance of the varieties of ingredients needed in preparing desserts.

II. SUBJECT MATTER

Topic: Varieties of Ingredients in Preparing Desserts.

Time: 2 hours

Reference: Cookery Learning Module

Materials: power point, laptop, module

A. PRELIMINARY ACTIVITIES

1. Prayer

2. Greetings

3. Energizer

4. Checking of attendance

5. Review of previous lesson

B. MOTIVATION

The teacher will show Video Presentation of quality points to look for when
selecting ingredients in preparing desserts.

C. LESSON PROPER:

1. Activity- TELL ME
The students will be group into five. They will be given several picture of
desserts to be identified and one member will present it to the class.

2. Analysis
a. What are the different varieties of ingredients used in preparing
desserts?
b. Enumerate the different varieties ingredients in preparing desserts.

3. Abstraction
Teachers will discuss and give inputs on the varieties of ingredients in
preparing desserts

4. Application

The student will discuss the importance of the varieties of ingredients needed in
preparing desserts.
IV.EVALUATION

Explain briefly the following questions:

1. Identify ingredients in preparing desserts.

2. Explain the varieties of ingredients needed in preparing desserts.

3. What are the importance of the varieties of ingredients needed in preparing

desserts?

V. ASSIGNMENT

Make a compilation of the different pictures of desserts from the magazines and
newspapers.
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan in
Cookery NC II

CONTENT STANDARD: The learners demonstrate an understanding how to prepare desserts.

PERFORMANCE STANDARD: The learners independently prepare desserts.

I.OBJECTIVES

1. Select sweet sauces in preparing desserts

2. Prepare sweet sauces.

3. Value the importance of sweet sauces in preparing desserts

II. SUBJECT MATTER

Topic: Methods of Preparing Desserts

Time: 2 hours

Reference: Cookery Learning Module

Materials: PowerPoint, laptop, module

A. PRELIMINARY ACTIVITIES

1. Prayer

2. Greetings

3. Energizer

4. Checking of attendance

5. Review of previous lesson

B. MOTIVATION

Video Presentation showing the methods in preparing desserts.

C. LESSON PROPER

1. Activity

Let the students watch videos in preparing desserts with different sweet sauces.
2. Analysis
What are the sweet sauces in preparing desserts?
3. Application:

The student will discuss the importance of selecting sweet sauces in preparing desserts.

4. Abstraction:

Why do we need to selecting sweet sauces in preparing desserts?

IV.ASSESSMENT:

Group the students in 5 and let them perform on how to prepare sweet sauces in presenting
desserts

CRITERIA:

Appearance-30%

Quality of ingredients=30%

Consistency=20%

Work habit= 20%

CRITERIA EXCELLENT SATISFACTORY GOOD FAIR POOR TOTAL

5 4 3 2 1

APPEARANCE

QUALITY OF
INGREDIENTS

CONSISTENCY

WORK HABIT

V. ASSIGNMENT:

Compile your own recipe of desserts.

 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content standard: The learners demonstrate an understanding how to prepare variety of desserts
and sauces

Performance Standard: The learners independently present/plate different varieties of desserts and
sauces

1-OBJECTIVES

e. Identify variety of desserts and sauces using sanitary practices

f. Enumerate variety of dessert and ingredients in preparation of sauces in food preparation
g. Explain the importance/role of sauces in food preparation and presentation
h. Prepare some suggested projects of desserts and sauces

II-SUBJECT MATTER

Topic: Prepare Variety of Desserts And Sauces

Time Allotment: 2 hours

Reference: Cookery Learning Module

Materials: laptop, handouts, video clips, power point

III-PROCEDURE

i. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson

j. Motivation
- The teacher will show video presentation on the different varieties of desserts. Guide
questions will be asked to students until they will recognize the topic of the day.

C-Lesson Proper:

A. Lesson Proper
2. Activity- TELL ME
The students will be group into five. They will be given several picture of
desserts to be identified and one member will present it to the class.

3. Analysis
a. What did you observe with different varieties of desserts and
sauces?
b. Enumerate ingredients in preparation of sauces

3. Abstraction
Teachers will discuss and give inputs on the varieties of desserts and sauces

4. Application

The student will discuss the importance/role of sauces in food preparation

Rubrics
 >finish on tine
>show mastery of the given task
>Identify the different varieties of desserts and sauces
>knowledge on the preparation of different sauces

IV-EVALUATION

Rubrics

Formative test
a. What are the different varieties of desserts and sauces?
b. Enumerate the different ingredients in preparation of sauces
c. State the importance of sauces in presenting dessert

V- ASSIGNMENT

>Make a Portfolio of the Different Varieties of Desserts And Sauces

>Write a Reflection

Reference: Cookery Learning Module

 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content standard: The learners demonstrate an understanding how follow workplace

safety procedures

Performance Standard: The learners independently follow workplace safety procedures

I-OBJECTIVES

a) Identify factors in workplace safety procedures

b) Enumerate workplace safety procedures
c) Discuss the guidelines in safety workplace procedures
d) Observe and value safety practices and procedures

II-SUBJECT MATTER

Topic: Workplace Safety Procedures

Time Allotment: 2 hours

Reference: Cookery Learning Module

Materials: laptop, handouts, video clips, power point

III-PROCEDURE

A. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson

B. Motivation
The teacher will show video presentation on the workplace safety procedures. Guide
questions will be asked to students until they will recognize the topic of the day.

C-Lesson Proper:

C. Lesson Proper
3. Activity- TROUBLE SHOOT
The students will be group into five. They will be given several picture of
to be identified and one member will present it to the class.

4. Analysis
a. What did you observe with different pictures areas for work safety
b. Enumerate some safety procedures in the activity

3. Abstraction
Teachers will discuss and give inputs on safety procedures in the workplace

4. Application
 The student will give the dos and don’ts for safety procedure
practices.

Rubrics
>finish on tine
>show mastery of the given task
>Identify the different varieties of desserts and sauces
>knowledge on the preparation of different sauces

IV-EVALUATION

Rubrics

Formative test
a. What are the different areas to be considered for safety workplace
b. Enumerate the steps for safety procedures
c. Sate the importance for safety working area

V-ASSIGNMENT

>Make a Portfolio of Different in workplace safety procedures

>Write a reflection

Reference: Cookery Learning Module

 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content standard: The learners demonstrate an understanding how to present/plate

desserts.

Performance Standard: The learners independently present/plate desserts.

I.OBJECTIVES

k. Identify variety of desserts and sauces using safety practices.

l. Enumerate the varieties of desserts and hygienic procedures in presenting /plating desserts.
m. Explain the role of sauces and hygienic procedures in presenting /plating desserts.
n. Value the importance of dessert accompaniments and hygienic procedures in presenting /plating
desserts.

II.SUBJECT MATTER

Topic: Dessert Accompaniments and Hygienic Procedures in Presenting /Plating desserts.

Time Allotment: 2 hours

Reference: Cookery Learning Module

Materials: laptop, handouts,videoclips,powerpoint

III.PROCEDURE

o. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson

p. Motivation
- The teacher will show video presentation on the different desserts. Guide questions
will be asked to students until they will recognize the topic of the day.

C.Lesson Proper:

d. Lesson Proper
4. Activity- GUESSING GAME
The students will be group into five. They will be given
several picture of desserts to be identified and one member will present it to the
class.

5. Analysis
a. What did you observe with different pictures of desserts?
b. Enumerate dessert accompaniments and hygienic
procedures in presenting /plating desserts.

3. Abstraction
Teachers will discuss and give inputs on the dessert accompaniments and
hygienic procedures in presenting /plating desserts.
 4. Application

The student will discuss the importance of dessert accompaniments and

hygienic procedures in presenting /plating desserts.

IV.EVALUATION

Formative test
e. What are the different desserts accompaniments in presenting/plating desserts?
f. Enumerate the hygienic procedures in presenting/plating dessert
g. State the importance of the desserts accompaniments and hygienic procedures
in presenting/plating desserts.

V. ASSIGNMENT

Make a Portfolio of Different Presentation of the Desserts with the Different Accompaniments.
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content standard: The learners demonstrate an understanding how to present/plate desserts.

Performance Standard: The learners independently present/plate desserts.

I.OBJECTIVES

a. Identify factors in plating and presenting desserts

b. Enumerate factors in plating and presenting desserts
c. Discuss factors in plating and presenting desserts
d. Appreciate the importance of the different factors in plating and presenting desserts

II. SUBJECT MATTER

Topic: Factors in Plating and Presenting Desserts

Time Allotment: 2 hours

Reference: Cookery Learning Module

Materials: laptop, handouts,videoclips,powerpoint

III.PROCEDURE

A. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson

B. Motivation
- The teacher will show video presentation on the different desserts. Guide questions
will be asked to students until they will recognize the topic of the day.
C. Lesson Proper:

Activity- GUESSING GAME

The students will be group into five. They will be given
several picture of desserts to be identified and one member will present it
to the
class.

Analysis

a. What did you observe with different pictures of desserts?

b. Enumerate dessert accompaniments and hygienic
procedures in presenting /plating desserts.

Abstraction
Teachers will discuss and give inputs on the dessert accompaniments and
hygienic procedures in presenting /plating desserts.

Application

The student will discuss the importance of dessert accompaniments and

hygienic procedures in presenting /plating desserts.
IV.EVALUATION

Formative test
a. What are the different desserts accompaniments in presenting/plating
desserts?
b. Enumerate the hygienic procedures in presenting/plating dessert
c. State the importance of the desserts accompaniments and hygienic
procedures in presenting/plating desserts.

V. ASSIGNMENT

Make a Portfolio of Different Presentation of the Desserts with the Different Accompaniments.
 Republic of the Philippines
Department of Education
Region XII

Lesson Plan
COOKERY NC II

Content standard: The learners demonstrate an understanding how to present/plate desserts.

Performance Standard: The learners independently present/plate desserts.

I. OBJECTIVES
1. Identify the proper storing of desserts.
2. Discuss the procedure of proper storing of desserts.
3. Appreciate the importance of proper storing of desserts.

II. SUBJECT MATTER

Topic: Safe and Hygienic Practices in Storing Desserts

Reference: Learning Materials in Cookery NCII Grade 9
Materials/Resources: Power Point Presentation, Visual Aids, Realia of Desserts dishes and
Storing Materials

III. PROCEDURE
A. Preliminary Activities:
a.Prayer
b.Greetings
c.Review
d.Motivation
Are you practicing personal hygiene while preparing food?
When you are eating did you wash your hands?

B. Lesson Proper:
1. Activity ”Picture Prompt”
Let the students describe the picture about the sanitary practices when storing
desserts.

2. Analysis

a. What did you observed?

b. What are the sanitary practices when storing desserts?
c. What is the purpose of cleanliness in storing desserts?
3. Abstraction:

a. Why do we need to maintain the sanitary practices when storing desserts?

b. Why it is necessary to maintain the freshness of desserts in appropriate
condition?
c. Why do we need to follow the principles and practices of hygiene in preparing
desserts?

4. Application
Group the students into two groups. Let them demonstrate how to store the
different desserts dishes in a right storing materials and packaging.
 Direction:
Student will present their work in front of the class and evaluate
them based on scoring rubrics.

IV. EVALUATION
Direction:
Student will present their work in front of the class and evaluate them based on scoring
rubrics.

RUBRICS

Descriptor SCORE

GOOD FAIR POOR

5 3 1

1. Observe sanitary handling of food.

2. Use of apron, hairnets, hand towel

3. Store Food Properly

4.Use of appropriate storing materials

V. ASSIGNMENT

Make a Porfolio of Images on Proper Storing Desserts

References: Dissert Books or Internet