Instructional Planning

(The process of systematically planning, developing, evaluating and

managing the instructional process by using principles of teaching
and learning -
D.O. 42, s. 2016)

Detailed Lesson Plan (DLP) Format

DLP No.: Learning Area: Grade Level: Quarter: Duration: Date:
5 TLE- Cookery 10 Third 60 minutes March 26, 2024
Code:
Learning Competency/ies: Prepare a variety of hot and cold sauces based on the required
(Taken from the Curriculum Guide) menu items. TLE_HECK10SSS-
IIIc-22
Key Concepts / Understandings to be Demonstrate the key concept about the various types of sauces. Sauces can be
Developed classified as either hot or cold, with hot sauces often served warm or heated during
preparation, while cold sauces are typically served chilled or at room temperature.
Adapted Cognitive Process
Domain Dimensions (D.O. No. 8, s. OBJECTIVES:
2015)

Knowledge Remembering
The fact or condition of knowing
something with familiarity gained
through experience or association
Understanding give example of hot and cold sauces;

Skills Applying
The ability and capacity acquired through
deliberate, systematic, and sustained effort to Analyzing
smoothly and adaptively carryout complex
activities or the ability, coming from one's
Evaluating
knowledge, practice, aptitude, etc., to do
Creating create a sauce based on the required menu item;
something

Attitude Organization identify the various sauces with cooperation;

Values Valuing Makakalikasan: present sauce with productivity.

2. Content Suggested project: Various type of sauces

Curriculum Guide, E-source: https://rb.gy/zqpibz
Instructional materials such as; cartoon, cartolina, styro foam, glue,
marker, stick glue, glue gun, printed pictures, scissors, scotch tape,
3. Learning Resources glittered papers and ribbon, laptop for slide docs, projector, pentel
pen, instructional material such as flip charts and tarpapel for
abstraction and application.
4. Procedures
4.1 Introductory Activity
5 minutes

4.2 Activity
5 minutes

4.3 Analysis

5 minutes
Variation of Sauces
4.4 Abstraction
1. Hot Sauces – made just before they are to be used.
Example:
20 minutes
 2. Cold sauces – cooked ahead of time, then cooled, covered, and placed
in the refrigerator to chill.
Example:

4.5 Application

10 minutes

4.6 Assessment
Test
10 minutes

Enhancing
4.7 Assignment /Improving
3 minutes the day’s
lesson
4.8 Concluding Activity
2 minutes
5. Remarks
6. Reflections

A. No. of learners who earned 80% in the evaluation. C. Did the remedial lessons work? No. of learners who have caught up with the lesson.

B. No. of learners who require additional activities

D. No. of learners who continue to require remediation.
for remediation.

E. Which of my learning strategies worked well?

Why did these work?

F. What difficulties did I encounter which my

principal or 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:
Name: Rainier Job L. Batoctoy School: Sta. Lucia National High School

Position/ Designation: Student Teacher Division: Cebu Province

Email
Contact Number: 09167039089 rainierjob.batoctoy@ctu.edu.ph
address:

Checked by: Noted by:

JENELYN J. POSTRANO HENRY D. ESPINA JR.
Teacher III Principal 1
Date: ___________________ Date: ___________________