Dayap National High School Mabacan Annex

Calauan, Laguna
CALABARZON IV-A

Semi - Detailed Lesson Plan in Technology and Livelihood Education

Exploratory (Cookery) 10

Teacher: Patrick Dinson B. Tolentino

Date: March 4, 2024
Quarter: Third Quarter

OBJECTIVES:
At the end this lesson, students should be able to:
A.
a. define cold sauces and the different types
B.
a. present an activity about the importance of sauces

C.
a. reflect about the significant relation of sauces in life

I. CONTENT
A. Topic: Cold Sauces
B. Subtopic: Different types of known cold sauces

II. LEARNING RESOURCES

References: TLE_Home Econmics-Cookery Quarter 3 Module 3
The culinary pro https://www.theculinarypro.com/cold-sauces
Materials: Powerpoint Presentation, videos, Chalk and Board, TV, Laptop, Cards,
visual aids, markers

III. PROCEDURES
A. Daily Routine
i. Prayer
ii. Greetings
iii. Attendance

B. Review of the Previous Lesson and performance task

The teacher will call 2-3 students that will share their learning regarding the
previous lesson (Sauces, Exploring sisig and performance task)
Announcement of Scores in Previous performance task.

C. Motivation/Activity
Motivation: the teacher prepared cards with questions that students will try to
understand and answer
Activity: the teacher will give analogy puzzles that the students will try to
understand and answer

D. Analysis
Guide Questions
1. What have you notice in our activities?
2. What can you say about puzzles you have answered?
 Dayap National High School Mabacan Annex
Calauan, Laguna
CALABARZON IV-A

E. Abstraction
1) Recap of the past lessons and previous performance tasks
2) Definition of cold sauces
3) Different types known cold sauces
4) Steps in preparing known cold sauces

F. Application
Group Activity: the students will be group in to three and they will collaborate
with their group mates and present it in front of the class. It can be an illustration or
explanation.

IV. GENERALIZATION
1. What is cold sauces?
2. What are the different known types of cold sauces?
3. How to prepare vinaigrette, mayonnaise and salad dressing?
4. How will you apply our lesson in your everyday life?
5. Give an scenario that you may encounter in the future that you think you can apply
what we have discussed today?

V. EVALUATION
Group recitation: As a quick and informal assessment of student knowledge The
teacher will give ask questions about the lesson discussed per group and they will try to
understand and answer the questions. This is a task which aims to evaluate the student’s
level of mastery in achieving the learning competency.

IV. ASSIGNMENT
Essay: An essay is a piece of writing that is written to convince someone of something
or to simply inform the reader about a particular topic. The students will be asked to
make an essay about importance of sauces in Filipino Culinary.

Prepared By:
 Dayap National High School Mabacan Annex
Calauan, Laguna
CALABARZON IV-A

PATRICK DINSON B. TOLENTINO

Pre- Service Teacher
PUP Calauan Campus

Noted by:

JUAN MIGUEL CANOBAS

TLE Teacher
Dayap National High School Mabacan Annex
Calauan, Laguna
CALABARZON IV-A