Annex B to depEd Order No. 42,s.

2016

School: Capiz National High School

Teacher: MARK JOHN B. CASILAG
Week #: 1
Date: Aug. 29
I. OBJECTIVES
The learners demonstrate an
A. Content Standards understanding of basic concepts and
theories in cookery
The learners indepedently demonstrate
common competencies in cookery as
B. Performance Standards prescribed in the TESDA Training
Regulation.
C. Learning At the end of the session, the learners are
Competencies/Objectives expected to:
1. Explain basic concepts in cookery

2. Discuss the relevance of the course

3. Explore opportunities for cookery as a

career.
Write the LC code for each

1. Basic concepts in cookery.

II. CONTENT 2. Relevance of the course 3.
Career opportunities.

III. LEARNING RESOURCES

A. References
1. Teacher's Guide pages
2. Learner's Materials pages
3. Textbook pages
4. Additional materials from
Curriculum Guide for Cookery NCII
LRMDS portal
B. Other Learning Resources
IV. PROCEDURES
A. Reviewing previous lesson or
presenting the new lesson
 The teacher will ask the class the
B. Establishing a purpose for the following questions:
lesson 1. Why did you choose cookery?
2. What are your expectations in this
course? 3.
What do you want to become someday?

C. Presenting examples/instances
of the new lesson
D. Discussing new concepts and
practicing new skills #1
E. Discussing new concepts and
practicing new skills #2
F. Developing mastery (leads for
formative assessment 3)
G. Finding practical applications of
concepts and skills in daily living.
H. making generalization and The teacher will instruct the students to
abstraction or about the lesson. write an essay about what they they
foresee themselves 3 years from now.
I. Evaluating learning
J. Additional activities for
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
85% in the evaluation
B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation

E. Which of my teaching strategies

worked well? Why did this work?

F. What difficulties did 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?
Teacher's vacant day and time:

Prepared by: Checked by:

MARK JOHN B. CASILAG AIDA A. BESANTE

Teacher I TVL Subject Group Head
z National High School Grade Level : 11
RK JOHN B. CASILAG Learning Area : COOKERY NCII
Time: 10:00-12:00 Quarter : 1st
Aug. 30 Sept. 01

The learners demonstrate an The learners demonstrate an

understanding one's PECs understanding environment and market in
cookery
The learners recognize his/her PECs and The learners create a business idea
prepare an activity plan that aligns with based on the analysis of environment and
that of a practitioner/ entrepreneur in market in cookery
cookery.
At the end of the session, the learners are LO 1. Generate a business ideathat
expected to: relates with a career choice in cookery
LO 1. Recognize PECs needed in 1.1 Discuss SWOT analysis
cookery
1.1 Assess one's pecs: characteristics, 1.2 Generate a business idea based on
lifestyle, skills, traits the SWOT analysis
1.2 Compare one's pecs with those of an
entrepreneur
TLE_PECS7/8-00-1 TLE_EM7/8-00-1
1. Assessment of Personal SWOT Analysis
Entrepreneurial Competencies and skills 1. Key concepts in environment and
(PECs) vis-s-vis practicing entreprenuer/ market. 2.
employee: Differentiation of products,
1.1. Characteristics services,customers and their buying
1.2. Lifestyles habits. 3.
1.3. Skills Competitors in the market.
1.4. Traits
2. Analysis of PECs in relation to an
entrepreneur.

COKERY MANUAL MODULE 1 COKERY MANUAL MODULE 1

Curriculum Guide for Cookery NCII Curriculum Guide for Cookery NCII
by: Noted by:

DA A. BESANTE MAMERTO C. EUSEBIO JR.

ubject Group Head Asst. Principal II