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TLE 12 Cookery 1st Quarter Semi

The document provides the lesson plan for a TLE class on preparing appetizers. It includes the following: 1) The objectives are for students to demonstrate understanding of preparing appetizers and independently prepare appetizers. 2) The content will differentiate between hot and cold appetizers. 3) Teaching strategies will include a PowerPoint presentation, inquiry-based approach, and collaborative learning. 4) The procedures list the teacher and student activities which include reviewing previous lessons, identifying appetizers as hot or cold, and answering questions to demonstrate understanding of the difference between hot and cold appetizers.

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Brigitte Heramiz
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103 views3 pages

TLE 12 Cookery 1st Quarter Semi

The document provides the lesson plan for a TLE class on preparing appetizers. It includes the following: 1) The objectives are for students to demonstrate understanding of preparing appetizers and independently prepare appetizers. 2) The content will differentiate between hot and cold appetizers. 3) Teaching strategies will include a PowerPoint presentation, inquiry-based approach, and collaborative learning. 4) The procedures list the teacher and student activities which include reviewing previous lessons, identifying appetizers as hot or cold, and answering questions to demonstrate understanding of the difference between hot and cold appetizers.

Uploaded by

Brigitte Heramiz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Quarter – 4

Department of Education
Region X
Division of Bukidnon
KITAOTAO NATIONAL HIGH SCHOOL
Kitaotao, Bukidnon

NAME: BRIGITTE O. HERAMIZ SUBJECT TAUGHT: TLE 12


(COOKERY)
CLASS DATE: SEPTEMBER 14, 2023

I. OBJECTIVES
A. Content Standards: The learners demonstrate an understanding the knowledge, skills, and attitudes
required in preparing appetizers.
B. Performance Standards: The learners independently prepare appetizers.

C. Learning Competencies/ LO2. Prepare a Range of Appetizers. (TLE_HECK9-12PA-Ic-3)


Objectives:  Differentiate hot and cold appetizers.
II. CONTENT Hot and Cold Appetizers
III. LEARNING PowerPoint Presentation
RESOURCES
TEACHING Inquiry-Based Approach, Teacher-Students Approach, Collaborative Learning
STRATEGIES
A. References Module, Online References
1. Teacher’s Guide Pages p.17
2. Learner’s Materials
Pages
IV. PROCEDURES Teacher’s Activity Student’s Activity
A. Reviewing Previous Lesson 1. Preliminary Activities
or Presenting the New Lesson 1.1. Prayer Students will tell the things
1.2. Greetings they learned from previous
1.3. Checking of Attendance lesson.
1.4 Review previous lesson.

B. Establishing a Purpose for Activity 1: Tell whether the appetizer that The students will tell whether
the Lesson will flashes on the screen. the appetizer that will flashes
on the screen is Hot or Cold
appetizers.
C. Presenting Show pictures of different appetizers Let the students identify the
Examples/Instances of the pictures.
Lesson
D. Discussing New Concepts Give an introduction to the topic HOT The students will listen to the
and Practicing New Skills #1 and COLD appetizers. teacher
E. Discussing New Concepts Presenting the topic Hot and Cold The students will attentively
and Practicing New Skills #2 Appetizers listen and at the same time
share and answer the
question.
F. Developing Mastery (Leads Answer the task given. The students will answer the
to Formative Assessment 3) Create a Venn diagram that will show the task.
difference and likeness of cold and hot
appetizers.
G. Finding practical Processing Questions: The students will reflect on
application of concepts and 1. Why do we need to classify the the questions.
skills in daily living hot and cold appetizers?
Quarter – 4

H. Making generalizations and What is the most important thing you have learned today?
abstractions about the lesson
I. Evaluating Learning Evaluation:
Give the five types of cold hors d’ oeuvres and give its short specific qualities.
1.

2.

3.

4.

5.

Answers:

Note: Short specific quality may differ depends on the answers of learners.

1. Plate of Hors d’oeuvres

2.Grisson Platter

3. Hors d’oeuvres Platter

4.Assorted Hors D’ Oeuvres

5. Rich Hors D’ Oeuvres

J. Additional activities for Directions: Bring the following next meeting;


application or remediation
1. Your choice of ingredients for appetizer.
2. Tools that you need to use.
3. PPE
a. REMARKS
b. REFLECTION
A. No. of learners who earned
80% 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 work well? Why did
these works?

Prepared by: Noted by:

BRIGITTE O. HERAMIZ MARILOU D. JAMERO


Teacher I Teacher III

Checked & Reviewed by: Approved by:

ROGER C. LAURE JOCELYN S. SAMUYA, PhD.


Master Teacher I School Principal II
Quarter – 4

RUBRICS FOR PRESENTATION

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