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DLL in SANDWICH Preparation

The document provides a lesson plan for teaching students how to prepare sandwiches over 5 sessions. The objectives are to understand sandwich components and prepare sandwiches using sanitary practices. Content includes identifying suitable breads, fillings, and glazes, as well as preparing sandwiches. Learning resources include manuals and utilizing local ingredients. Procedures involve reviewing concepts, demonstrations, activities and assessment. The teacher will reflect on students' progress and effectiveness of teaching strategies.

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jemuel cinso
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561 views3 pages

DLL in SANDWICH Preparation

The document provides a lesson plan for teaching students how to prepare sandwiches over 5 sessions. The objectives are to understand sandwich components and prepare sandwiches using sanitary practices. Content includes identifying suitable breads, fillings, and glazes, as well as preparing sandwiches. Learning resources include manuals and utilizing local ingredients. Procedures involve reviewing concepts, demonstrations, activities and assessment. The teacher will reflect on students' progress and effectiveness of teaching strategies.

Uploaded by

jemuel cinso
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DAILY School Agusan Sur National High School Grade Level 12

LESSON Teacher Ricky P. Orosco Learning Area Cookery


LOG Teaching Dates and Time February 12-15 & 18, 2019 Quarter 1

Session 1 Session 2 Session 3 Session 4 Session 5


I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives necessary procedures must be followed and if needed, additional lessons, exercises, and remedial activities may
be done for developing content knowledge and competencies. These are assessed using Formative Assessment strategies. Valuing objectives support the learning of content and competencies and enable children to find
significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.
A. Content Standards The learners demonstrate understanding on basic concepts and underlying theories in preparing sandwich.

B. Performance Standards
The learners prepare a variety of sandwich.
C. Learning Competencies/
Objectives
Write the LC code for each.
II. CONTENT

Identify sandwich component Identify bread suited for


sandwich making suitable filling Select and prepare glazes/sweet Prepare sandwiches using
and spreads sauces sanitary practices

III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide pages Teacher Manual, pp. 53-55. Teacher Manual, pp. 56-58 Teacher Manual, pp. 59-65 Teacher Manual, pp. 66-73
2. Learner’s Material pages Cookery Manual, pp. 61-65 Cookery Manual, pp. 65-72 Cookery Manual, pp. 73-81 Cookery Manual, pp. 81-95
3. Textbook pages
4. Additional Materials for Learning
Resource (LR) portal
B. Other Learning Resources
B.1 Localized Select locally grown ingredients in preparing sandwiches eq. kamatis, pipino and bisayang manok
B.2 Indigenized Prepare sandwiches utilizing locally grown ingredients in preparing sandwiches eq. kamatis, pipino and bisayang manok
These steps should be done across the week. Spread out the activities appropriately so that students will learn well. Always be guided by demonstration of learning by the students which you can infer from formative
IV. PROCEDURES assessment activities. Sustain learning systematically by providing students with multiple ways to learn new things, practice their learning, question their learning processes, and draw conclusions about what they learned
in relation to their life experiences and previous knowledge. Indicate the time allotment for each step.
A. Reviewing previous lesson or Video presentaion Cabbage game
Touch a thing game
presenting the new lesson Picture presentation
Session 1 Session 2 Session 3 Session 4 Session 5
Inductive method Deductive method Deductive method Inductive method
B. Establishing a purpose for the
lesson
C. Presenting examples/ instances of Picture Presentation Video Presentation Puzzle Game Video Presentation
the new lesson
D. Discussing new concepts and Sandwich Components Breads Suitable in Sanwich Glazes and Sauces Sandwich Preparation
practicing new skills #1 Making Paper and Pencil Test Skills Demonstration
E. Discussing new concepts and
practicing new skills #2

Differentiated Instructions refer to Annex A


F. Developing mastery
(Leads to Formative Assessment
3)
G. Finding practical applications of
concepts and skills in daily living
H. Making generalizations and
abstractions about the lesson
I. Evaluating learning
J. Additional activities for application
or remediation
V. REMARKS
VI. REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What works? What else needs to be done to help the students learn? Identify what help
your instructional supervisors can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80%
on the formative assessment
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 these work?
F. What difficulties did I encounter
which my principal or supervisor
Session 1 Session 2 Session 3 Session 4 Session 5
can help me solve?
G. What innovation or localized locally grown ingredients in preparing sandwiches eq. kamatis, pipino and bisayang manok
materials did I use/discover which
I wish to share with other
teachers?

Checked or Observed:
Date

Prepared by:
RICKY P. OROSCO
Cookery Teacher

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