Demo Lesson Plan - 060551

Learning Area: TVL-Grade10-Cookery NCII Grade Level: Grade 10
Teaching Date: April 19, 2022 Semester: 4 Quarter

th
Time & Section: 9:50-10:50 am- 10 Diamond Teacher: Leandro G. Palencia
I. Objectives: At the end of the lesson, the students will be able to:
1. Demonstrate Creative Sandwich
2. Appreciate the importance of Sanitation and safety precautions in
preparing Clubhouse sandwich.
Learning Code: TLE-HECK9-12SW-IIIh-1-13
II. Subject Matter
Creative Sandwich Preparation and Presentation
(Clubhouse Sandwich)
Learning Resources: Cookery NCII Manual pages 145-147
(Reference) –T6 Teachers Guide, Laptop
Materials: Kitchen knife, utility tray, presentation plate,
toothpicks, spoon, etc.
Ingredients: White bread, lettuce, mayonnaise, tomatoes,
cucumber, ham, cheese.
III. Procedure
A. Preliminary Activities
 Prayer, greeting, checking of attendance, setting of
classroom standard
B. Review
 Recall the previous lesson
1. What is the difference between hot and cold
sandwich?
2. Give examples of dry and moist ingredients used for
sandwich making.
C. Presentation of the lesson
 Scrambled Letters
Show a picture with scrambled name and let the students
to guess and rearrange the scrambled name/s.
1. If we combine all the ingredients, what would be the
product?
2. What is sandwich?
3. What are the techniques in preparing sandwich? How
important these techniques in preparing sandwich?
D. Lesson Proper
Activity: Group activity
Form the students into three (3) groups consisting 5
members in each group.
Each group will be able to create their own clubhouse
sandwich base from their own preference with the given time
frame.
Analysis:
Present the ingredients and materials to be used for
clubhouse sandwich, and tell them that they may use the
ingredients to make their product more attractive, nutritious,
and palatable.
1. What makes the sandwich appetizing?
Abstract:
State the step by step process on how to make an attractive,
palatable, and nutritious clubhouse sandwich.
Remind students to use their PPE.
Application:
Return Demonstration
Instruct the learners/students to prepare and make their own
product.
Let the students to get ingredients on the table, and
present their output to the class.
IV. Evaluation: Performance Assessment
Instruct the learners to accomplish the scoring rubrics honestly.
Let them evaluate their finish product and performance using the
given score sheet.
Criteria should be:
Group 1 will rate group 2
Scoring Rubrics for Clubhouse Sandwich
A. Product Very Good Fair Poor Total
Good (3) (2) (1) 56. Points)
(4)
1. General Appearance
a. The sandwich is attractive to
look and appetizing.
b. The sandwich has good
color combination
c. The ingredients are cooked
just right.
d. The sandwich spread has
correct consistency
2. Palatability
a. The sandwich taste delicious
b. The sandwich taste just
right.
3. Nutritive value
a. The sandwich is highly
nutritious
B. PROCEDURE
1. Use of resources
a. Learners keeps working
table orderly while preparing
the ingredients
b. Learners uses the proper
and needed utensils and
ingredients
c. Learners uses time saving
techniques and devices
1. Cleanliness and Sanitation
a. Learners well-groomed and
properly dressed for cooking,
use clean apron, hair net,
hand towels, pot holders,
and hand gloves
b. Learners observe proper
sanitary handling of food.
2. Conservation of Nutrients
a. Learners follow proper
preparation and cooking
procedures
b. Learners followed the step in
making clubhouse sandwich
Comments:
V. Assignment
On a ½ sheet of paper answer the following question. To be submitted
next meeting.
1. What are the tips to maintain the good quality of sandwich?
2. What are the basic formula in storing sandwich?
Prepared by:
LEANDRO G. PALENCIA
Scoring Rubrics for Clubhouse Sandwich

C. Product Very Good Fair Poor Total
Good (3) (2) (1) 57. Points)
(4)
4. General Appearance
e. The sandwich is attractive to look and

appetizing.
f. The sandwich has good color combination
g. The ingredients are cooked just right.
h. The sandwich spread has correct consistency
5. Palatability
c. The sandwich taste delicious
d. The sandwich taste just right.
6. Nutritive value
b. The sandwich is highly nutritious
D. PROCEDURE
2. Use of resources
d. Learners keeps working table orderly while

preparing the ingredients
e. Learners uses the proper and needed utensils

and ingredients
f. Learners uses time saving techniques and

devices
3. Cleanliness and Sanitation
c. Learners well-groomed and properly dressed

for cooking, use clean apron, hair net, hand
towels, pot holders, and hand gloves
d. Learners observe proper sanitary handling of

food.
4. Conservation of Nutrients
c. Learners follow proper preparation and
cooking procedures
d. Learners followed the step in making

clubhouse sandwich
Comments:

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Learning Area: TVL-Grade10-Cookery NCII Grade Level: Grade 10

Teaching Date: April 19, 2022 Semester: 4 Quarter

Time & Section: 9:50-10:50 am- 10 Diamond Teacher: Leandro G. Palencia

Scoring Rubrics for Clubhouse Sandwich

e. The sandwich is attractive to look and

f. The sandwich has good color combination

g. The ingredients are cooked just right.

h. The sandwich spread has correct consistency

c. The sandwich taste delicious

d. The sandwich taste just right.

b. The sandwich is highly nutritious

d. Learners keeps working table orderly while

e. Learners uses the proper and needed utensils

f. Learners uses time saving techniques and

3. Cleanliness and Sanitation

c. Learners well-groomed and properly dressed

d. Learners observe proper sanitary handling of

d. Learners followed the step in making

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