School Puting Buhangin NHS Grade Level Grade

DAILY LESSON PLAN Teacher Judy Ann M. Musnit Learning Area TLE 10
Teaching Date June 26, 2019 Quarter First

I. OBJECTIVES At the end of the lesson, learners should be able to:

A. Content Standards

B. Performance Standards

C. Learning
Competencies/Enabling
Objectives LO 3. Present egg dishes
3.1 select suitable plates according to standards
3.2 present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame

TLE_HECK10ED-Ie-3

LO 4. Evaluate the finished product

4.1 rate the finished products using rubrics

TLE_HECK10ED-Ie-4

D. Specific Objectives At the end of the lesson , students are expected to:

a.identify kitchen tools and utensils needed in egg preparation.

b. prepare variety of fried eggs; sunny-side up, basted over-medium
c. demonstrate good working habits and safety measures at work.

II. CONTENT/SUBJECT
MATTER

A. Topic PREPARE FRIED EGGS ( performance task)

Sub-Topic a.Sunny –side up
b.Basted
c.Over-medium

B. References K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL

TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH
SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK
HOME ECONOMICS – COOKERY GRADE 10 (NC II ) Page.64-76

COURSE GUIDE: KTO 12 BASIC EDUCATION CURRICULUM

TECHNOLOGY AND LIVELIHOOD EDUCTAION HOME
ECONOMICS-COOKERY
GRADE10-(SPECIALIZATION) page.16

Internet:

C. Materials Cooking materials, equipment, kitchen tools and other cooking paraphernalia
D. Other Learning
III. LEARNING
ACTIVITIES/PROCEDURES
Prayer
A. Daily Routine In the Name of the Father, the Son and of the Holy Spirit Amen

Greeting
Good Morning Class!

Attendance
Who’s absent today?
Classroom Management
Everybody settle down, sit properly and listen very well.

B. Recall Last meeting your group prepares different fried eggs ;sunny-side up, basted
(Short review) and over-medium.

From that activity, you’ve learned about the important considerations in cooking
fried eggs. Can you site those?

Students Answer may vary.

Very Good!

C. Motivation For todays activity you are all expected to work on your own because you need
to prepare your own attractive and quality fried eggs based on what you’ve
picked from the drawlots.

Can you do it?

Students Answer: Yes Ma’am
Very Good!

D. Lesson Proper

Pre-activity Preparation for individual practicum/performance task

 In this part, the teacher prepare a draw lots for students individual
performance task on cooking different fried eggs;sunny-sideup, basted,
and over-medium.

 The teacher will assign a tool keeper for todays practicum.

 Checking of individual cooking requirements; apron, hairnet, and

dampcloth.

After this, the teacher give some important reminders including the practice of
safety precautions at work, and explain points on how the practicum will be
evaluated.
 Activity Proper Demonstration
( Lecture) Individual Performance Task/ Practicum# 1: Fried Eggs
( In this performance/ practicum, each students with their respective dish
assignment is expected to cook and prepare attractive fried egg dish.)

The teacher use scoring rubrics to evaluate individual performance task.

E. Generalization Complete the sentence.

After this session I’ve learned about__________________, then I realized

that_____________________ therefore I will_________________.

F. Evaluation Presentation of Outputs/Product

Students will present their dishes and tells about the descriptions of the product.
Results of individual performance tasks were considered as evaluation.

V. REMARKS

Prepared by:

Judy Ann M. Musnit

TLE Teacher

Inspected by: