Name:Hanna Rose C.

Edilloran
Year & Section: 2G-BTVTed-FSM

ACTIVITY 4 (Module 4)

I. Lesson Outline
1. Choose one topic from your field of specialization/major that can be taught in any
level of elementary (if BEED) or secondary (if BSED). Make sure that you know
about the topic. You can refer to K-12 Curriculum Guide.

2. Make a teaching outline about the topic you chose by applying the nine events of
instruction discussed by Robert Gagne in his Conditions of Learning. Use the
sample lesson outline from your module as your guide.

3. Follow the following process:

I. Topic

II. Objectives (at least 3)

III. Target Level/ Grade

IV. Nine Events of Instruction (Sequence of Instruction)

a. Gaining Attention - motivation

b. Informing the Learner of the Objective – pose questions or motive questions
c. Recalling of Information – review of the previous topic related to the lesson
d. Presenting New Material – discussion proper
e. Providing Learning Guidance – teacher’s example to guide the learners
f. Eliciting Performance – students must be able to provide their own example
g. Providing Feedback about the Performance – praises/ reinforcement
h. Assessing Performance – evaluation, quiz, etc.
i. Enhancing Retention and Transfer – generalization

***Use separate sheet of paper for this activity.

V. Topic: Basic Concepts of Cookery (Cookery)

VI. Objectives (at least 3)

1. To explain basic concepts of cookery

2. To name the most important components of foods
3. To explore the history of cookery

VII. Target Level/ Grade: Grade 8 (Cookery)

VIII. Nine Events of Instruction (Sequence of Instruction)

Gaining Attention
At the start of the class, the teacher should motivate their student with the
quotes "There is not a good or a bad cuisine, just the one you like the best." -
Ferran Adria. And the teacher will present some video about the history of cookery.

Informing the Learner of the Objective

The teacher will ask the following questions as pose questions: Explain the
basic concepts of cookery, Name the most important components of foods, Search
for the history of cookery and explain it on how it relates in our reality. These
questions must be answered at the end of the discussion.

Recalling of Information
The teacher will review their previous topic about the basic concepts of
cookery and connects it with their new lessons. The students will share their
knowledge from the previous topic.

Presenting New Material

The class will have a presentive discussion about the basic concepts of
cookery, Important components of foods, and also the history of cookery. The
teacher will use PowerPoint presentation and a video clip in discussing the topic.
The students should have a focus and listen to prepare them to the activity and quiz
provided by their teacher.

Providing Learning Guidance

The teacher will show some examples of important components of the
food like the purpose of fatty acids, proteins, vitamins, minerals, carbohydrates and
energy. They will try to answer what is the purpose of that components in our body.

Eliciting Performance
Each student will give their own examples of products that have
important components of the food like fatty acids, proteins, vitamins, minerals,
carbohydrates and energy.
Providing Feedback about the Performance
The teacher will give additional 5 points to those students who give their
own examples of products that have important components of the food

Assessing Performance
The teacher will first show how to determine the important components of
the food in each fruit or vegetables presented. The teacher will give the choices in
the presentation. The students will solve five equations by applying the given
formulas on how to analyze the quantity supply and quantity demand. While
answering, the teacher will guide the students.

Enhancing Retention and Transfer

After they have discussed the topic, the students will be grouped into five
and each group will search some assigned topic regarding to their teacher. They
should apply what they have learned about the topic that they discuss.
Name: Hanna Rose C. Edilloran
Year & Section: 2G-BTVTed-FSM

ACTIVITY 5 (Module 4)
I. Making of Advance Organizer (Graphic Organizers). Follow the instructions below.

1. Choose 3 topics from your area of specialization/major.

2. Make your own advance organizers by means of a graphic organizer using the topics
that you chose. (Different organizer for each topic)
3. For each graphic organizer, give one objective of the lesson.
4. Make sure to put complete details about the topics and put creativity to it.
5. Put your graphic organizer in a short bond paper. One page for each organizer.
6. Make sure that it is your own organizer (originality). Don’t just get pictures from the
internet. DO NOT COPY AND PASTE.
 Sponge cake

Butter cake

Shortbread

Puff pastry

Buttercream

Mousses

Ganache

Crème patisserie

Roasted nuts

Candied fruits

Non pariels

Chocolate decors