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Week 4-8 Learning Plan-TLE 7

This weekly learning plan discusses mensuration and calculations for 7th grade Technology and Livelihood Education students over weeks 4-8 of the first quarter. Students will learn about measurement abbreviations and equivalents. They will practice converting between measurement systems according to recipe requirements. A key learning goal is for students to understand the importance of accurate measurement in cooking, such as avoiding food waste and producing the desired taste. Students will complete performance tasks involving measurement conversions and calculating recipe costs.

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Reymart Tumanguil
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51 views

Week 4-8 Learning Plan-TLE 7

This weekly learning plan discusses mensuration and calculations for 7th grade Technology and Livelihood Education students over weeks 4-8 of the first quarter. Students will learn about measurement abbreviations and equivalents. They will practice converting between measurement systems according to recipe requirements. A key learning goal is for students to understand the importance of accurate measurement in cooking, such as avoiding food waste and producing the desired taste. Students will complete performance tasks involving measurement conversions and calculating recipe costs.

Uploaded by

Reymart Tumanguil
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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DEPARTMENT OF EDUCATION

Region 02 Cagayan Valley


Schools Division of Cagayan
PIAT ACADEMY INC.
“Where leaders of the future are made.”

WEEKLY LEARNING PLAN


Subject TECHOLOGY AND LIVELIHOOD EDUCATION Grade Level: 7

Unit Topic: Quarter: CARRY OUT MENSURATION AND CALCULATIONS IN A REQUIRED TASK
QUARTER: 1 (Week 4-8)
EXPLORE

The topic that will be discussed for this week about how to Carry out mensuration and calculations in a
required task

Essential Question: What is the importance of accuracy in measurement when cooking?

Map of Conceptual Change: “Anticipation-Reaction Guide”

The teacher will ask his learners if they have knowledge about mensuration and calculations?

How is the measurement of ingredients affects the food costing?

LEARNING COMPETENCY FIRM-UP (ACQUISITION)

 LC1: Give the Activity 1: Jumbles Words


abbreviations and
The teacher will drag the letters to arrange the jumbled words to identify the
equivalents of
measurement term described in each given word.

Learning Targets: The learner


demonstrate an understanding
performing mensuration and
calculation in cookery.

LEARNING COMPETENCY DEEPEN (MAKE MEANING)

GUIDED GENERALIZATION TABLE

Essential Question
 LC2: Measure
ingredients according
Why it is important Claim:
to recipe requirement
to know how to  Measuring while cooking avoids wastage of the food
measure ingredients prepared and consequently the ingredients employed.
according to recipe  When you know the number of your guests and their
appetite, you will know how much to spend
requirement?
Learning Targets:

The learner demonstrate


an understanding
performing mensuration
Common Ideas /Concepts applied: Measuring while cooking avoids wastage of
and calculation in cookery. the food prepared and consequently the ingredients employed.
Essential Understanding / Generalizations: Correct measurement is very
important because it limits the wastage of food. You will produce the desired
taste, look and texture of food and to avoid wastage of other ingredients.

LEARNING COMPETENCY TRANSFER

LC4: Convert systems of Transfer Goal: The learners will convert systems of measurement according
measurement according to recipe recipe requirement.
requirement.

Performance Task: The learners will independently convert different


Learning Targets: measurements in cookery.

The learner demonstrate


an understanding
performing mensuration
and calculation in cookery. Performance GRASPS:

Goal: Your goal is to calculate the cost of production accurately and determine
the menu price of the chosen dishes.

Role: Your role is a chef who is starting a small restaurant.

Audience: The people who are interested in buying your menu.

Situation: Part of starting a restaurant is to complete the menu and determine


each price. You will prepare the recipe costing and compute the menu price at
30% food cost percentage.

Product: You need to submit the three standard recipes, recipe cost sheet
indicating the menu price at 30% food cost percentage.

Standards and Criteria: The performance will be evaluated using a rubric.

Values Integration on School’s PVMGO

Social Awareness
Compassion
Competence
Responsible

Prepared by:
REYMART L. DELFIN
TLE 7 Teacher Checked by:
DOLORES P. URMANITA, Ph.D.
School Director

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QUARTER 1_TLE 7_WEEK 4-8
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QUARTER 1_TLE 7_WEEK 4-8

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