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Basic Concepts in Cookery - Relevance of The Course - Career Opportunities

The document summarizes a lesson plan for a 9th grade cookery class. The objectives are for students to identify cleaning tools and classify them based on use. The lesson introduces basic cookery concepts and careers. Students will discuss ancient versus modern cookery, relevance of the course, and career opportunities in groups. A game identifies tools and terms. A slideshow shows people in cookery fields. Students choose a task to present. The assessment evaluates students' understanding of cookery statements.

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Michael Lumogda Dela Peña
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544 views

Basic Concepts in Cookery - Relevance of The Course - Career Opportunities

The document summarizes a lesson plan for a 9th grade cookery class. The objectives are for students to identify cleaning tools and classify them based on use. The lesson introduces basic cookery concepts and careers. Students will discuss ancient versus modern cookery, relevance of the course, and career opportunities in groups. A game identifies tools and terms. A slideshow shows people in cookery fields. Students choose a task to present. The assessment evaluates students' understanding of cookery statements.

Uploaded by

Michael Lumogda Dela Peña
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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School: GREENHILL HIGH SCHOOL Grade Level: 9

GRADES 1 to 12 Teacher: MICHAEL L. DELA PEÑA Learning Area: TLE


DAILY LESSON Teaching Dates FEBRUARY 5, 2024 (WEEK 2)
LOG and Time: (7:30-8:30) Quarter: 3RD QUARTER

MONDAY

At the end of the lesson the students are expected to:


A. At the end of the lesson, students should be able to:
I. OBJECTIVES
B. Identify types of tools, paraphernalia and equipment.
C. Classify the types of appropriate cleaning tools and equipment
based on their uses.

The learners demonstrate an understanding of basic concepts and


A. Content Standards
theories in cookery.
The learners independently demonstrate common competencies in
B. Performance Standards
cookery as prescribed in the TESDA Training Regulation
C. Learning Competencies/ 1. Explain basic concepts in cookery
Objectives Write the LC for 2. Discuss the relevance of the course
each 3. Explore opportunities for cookery as a career
II. CONTENT Introduction
• Basic concepts in cookery
• Relevance of the course
• Career opportunities
III. LEARNING
RESOURCES
A. References Skills for a lifetime in TLE
1. Teacher’s Guide pages Curriculum Guide page 3
2. Learner’s Materials pages Module pages 2 - 5
3. Textbook pages
B. Other Learning Resources

A. Reviewing previous lesson


or presenting the new lesson
Answer the Pre-test in Cookery module pp. 2-5
Picture Puzzle Game
Directions: Answer the questions given. Each correct answer will give
you a chance to reveal the given pictures.
Questions:
B. Establishing a purpose for
the lesson
1) This is used for slicing, chopping and mincing food. CHOPPING
BOARD
2) It is an outer protective garment that covers primarily the front of
the body. APRON
3) The tool used in turning the food when cooking. FLIPPER
C. Presenting Slide show:
examples/instances of the new The teacher will show pictures of different persons working in the field
lesson of cookery.
D. Discussing new concept “LET’S DO IT”
and practicing new skills #1 The class will grouped into three (3), each group will be given the
following tasks:
Group 1 – Using a Venn Diagram, discuss the concept of cookery
during the ancient times and cookery today
Group 2 – Give the relevance of the course
Group 3 - Through a drawing, show different career opportunities in
cookery
“YOU KNOW IT, SHARE IT”
E. Discussing new concepts Directions: With your partner, fill the pan with the needed information
and practicing new skills #2 about the concept, importance and career opportunities cookery. Write
your answer in a one whole sheet of paper.
“LAST GROUP STANDING”
Directions: You will be given a chance to pick out a task to be
presented in the class.
F. Developing mastery (Leads
to formative assessment)
Task 1: Singing the areas of cookery (Song)
Task 2: Acting out the importance of cookery (Role Play)
Task 3: Advertising the career opportunities (Commercial)
RUBRICS
G. Finding practical/ If you will be given a chance to choose any business or career relevant
application of concepts and to cookery, what will you choose and why?
skills in daily living
Based on the discussion complete the statements below.
H. Making generalizations
Cookery is divided into ____________________________. This
and abstractions about the
lesson course is important because ____________________.
Someday, a cookery student can become ______________________.
TRUE or FALSE. Draw a chef’s hat if the statement is true and if it is
I. Evaluating Learning
false draw a spatula.
J. Additional activities for N/A
application or remediation
V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
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 can help me
solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?

Prepared By: Checked By:

MICHAEL L. DELA PEÑA CARMELA A. ALFONSA


Teacher I Head Teacher I

Monitored By: Monitored By:


EMELIA B. SANTANDER _____________________
PSDS

ASSESSMENT

TRUE or FALSE. Draw a chef’s hat if the statement is true and if it is false draw a spatula.

1. Cookery is practice or skill of preparing and cooking food.


2. Baking is an era of cookery.
3. Cooking involves the application of heat to foodstuff.
4. Cookery is not only concerned with tenderizing of food but also in the creation and
concentration of flowers.
5. The skill cookery involved the ability to control the amount of foodstuff.

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