Republic of the Philippines

Department of Education
REGION V
SORSOGON NATIONAL HIGH SCHOOL
SCHOOLS DIVISION OF SORSOGON CITY
SCHOOL: Sorsogon National High School GRADE LEVEL: 9
TEACHER: Shiela Mae C. Palabay LEARNING AREA: Cookery
TEACHING DATE:__________________ TIME:_________________
Demostration Lesson Plan in T.L.E Cookery 9
I. OBJECTIVES:
A. CONTENT STANDARDS: The learners demonstrate the understanding of knowledge, skills, snd attitude
required in preparing appetizer.
B. PERFORMANCE STANDARDS: The learners independently prepares appetizers.
C. LEARNING COMPETENCIES:
1. Define and classify appetizer
2. Practice proper safety and sanitation on preparing appetizer
3. Prepare and present appetizer attractively
II. CONTENT: Classification and Preparation of Appetizers
III. LEARNING RESOURCES:
REFERENCES
1. Teacher’s Guide: Grade 9 Cookery Module pp. 60-63
2. Curriculum Guide:Cookery for grade 7 to 10 p. 8
3. Learner’s Materials: paper and ballpen, and appetizer ingredients
4. Additional Materials: Laptop-Power Point Presentation (ICT), speaker

IV. PROCEDURES:

1. Pre-Activity
a. Prayer
b. Checking of attendance
c. Review of the previous lesson:
Act. 1 - What are the tools and equipment needed in preparing appetizer?
Can you guess the name of the picture?
2. Activity Proper
a. Presenting the new lesson
Act. 2 - Guess the name of appetizer by filling the missing letters on each word
b. Establishing the purpose of the lesson.
Present the learning objectives to the students
c.Presenting examples/instances of the lesson
What is appetizer?
Why is it serve before the main course?
d. Discussing new concepts and practicing new skills
What are the different classification of appetizers?
Can you give me example of each classification?
Define each classification of appetizer
e. Finding practical application of concepts and skills in daily living
Act. 3 - The teacher will show a video clip in preparing an appetizer
- The students will observe the video and answer the following guide questions.
What are the ingredients used in preparing this?
What classification of appetizer was prepared?
What did you observe during the preparation?
Why do we have to observe safety and sanitary practices when preparing appetizer?
What are the do’s and don’s must be observed when preparing an appetizer?
 f. Developing mastery(leads to formative assessment)
Act. 4 - Assessment/Evaluation (5 items)
Direction: Re-arrange the pictures of appetizer based on their classification.

g. Making generalizations and abstraction about the lesson.

3.POST ACTIVITY

Act. 5 - Return Demonstration: Application/Group Activity

- The teacher will group the students into 3 with 5 members and ask them to prepare and
present an appetizer attractively of their choice. The final outputs will be rated based on the
attached rubric.

V. Assignment: List down 10 types of tools and equipment in preparing salad. Write your answer in your
notebook
VI. Remarks:

VII. Reflection:
No. of learners who earned 80% in the evaluation
No. of learners who require additional activities for remediation who scored below 80%
Did the remedial lessons work? No. of learners who have coped with the lesson
No. of learners who continue to require remediation
Which of my teaching strategies worked well?
Why did this work?
What difficulties did I encounter that my principal/supervisor/ head teacher can help me
solve?
What innovation/s or localized materials did I use that I wish to share with other teachers?

Prepared and demonstrated by:

SHIELA MAE C. PALABAY

Corroborated by:

__________________________ ___________________________

___________________________ _____________________________

________________________________

Address: Magsaysay St. Almendras-Cogon,Sorsogon City

“Reach, Shine, Build a LEGACY”