I-PLAN with ANNOTATIONS

POLICRONIO S. DANO SR. HIGH SCHOOL

SENIOR HIGH SCHOOL DEPARTMENT
Nueva Fuerza, Carmen Bohol

COOKERY 11

Grade/Year
4’As LESSON DURATION:
LEARNING AREA: COOKERY 11 Level : 11– TVL QUARTER: 4
PLAN NO. 1 1 HR
-DAISY

CODE:
Learning 3.2 select suitable plate according to standard in serving meat
TLE_HECK9- 12PCM-
Competency: dishes
IVh-32
Content Standard
The learners demonstrate an understanding preparing and cooking meat dishes.
Performance

Standard
The learners independently prepare and cook meat dishes.

Knowledge Identify the basic principles in presenting meat dishes.

Show creativity in plating meat dishes.
Skills
I. Learning
Explain the importance of meat dish presentation.
Objectives
Attitudes

Values Show respect and appreciation about Philippine Literary Works during Pre-colonial
time in the Philippines.
II. Subject COOKERY 11
Matter
A. Topic PRESENT MEAT DISHES
B. References Google,Youtube The teacher made sure that
C. Materials SELF-LEARNING MODULES from the start of the lesson,
D. Values PRIDE, CREATIVITY, SERVICE students with special
Integrated
needs/disabilities like visual
III.
PROCEDURES impairment are already given
METHODOLOGY
utmost attention accordingly
 Prayer
A.Preliminary  Greetings
Activity  Energizer – The teacher will call students to lead the energizer”.
( 4 mins )  Checking / Monitoring of Class Attendance.
 Recall Classroom rules and norms inside the Classroom.

B.Developmental
Activities
( 5 mins )
A. REVIEW  The teacher gave a short game called “Name the Color not the
B. MOTIVATION Word Game” as motivation.
C. DRILL

(ANALYSIS)  The teacher shows two picture of food in a plate.

The teacher let the students compare the two picture.
The teacher summarizes the answer of the students.

The teacher asks the students about their experience in

presenting food.

The teacher ask the students about the things to consider when
preparing food.

D. PRESENTATION Setting of Objectives

( 20 mins ) The teacher presented the topic, which is “PRESENT MEAT
DISHES”
At the end of the lesson the students are expected to:
K: Identify basic principles in presenting meat dishes.
S: Show creativity in plating meat dishes.
A: Explain the importance of meat dish presentation.
Values: Show respect and appreciation about the proper way of
presenting meat dishes.
E. DISCUSSION / The teacher started the discussion with a question:

What is platter?
(ABSTRACT) The teacher gave the Visayan term for it to make it more
clear to the students. (MOTHER TOUNGE)

The teacher discuss first the Basic Principles of Platter

Presentation.

The teacher uses picture in giving examples. (ICT)

HOTS Questions are
relevant to develop The teacher call the attention of the students who is not
the analytical and attentive in listening.
creative thing of
What are the materials to be used in presenting meat dishes?
students.
How to present meat dish in a platter?
Asking gifted and
talented students to Why is it important to use different kinds of platter in
dig deeper in the presenting meat dishes?
material activates
The teacher unlocks difficult terms like: (ENGLISH
their critical thinking. INTEGRATION)
Platter
Monochromatic (HISTORY - The teacher gave the origin of
the word)
Brightest
Sear
Soggy

The teacher explain what is odd number as one principle of

plating. (MATH INTEGRATION)

The teacher discuss thoroughly the topic.

Thea teacher ask relevant questions while discussing the
topic.
Indicator 1. Apply knowledge of content within and across curriculum
teaching areas.
Indicator 2. Display proficient use of Mother Tounge, Filipino, and
Englishto facilitate teaching and learning.
Indicator
Indicator -,3: Use effective verbal and non-verbal classroom
communication strategies to support learner understanding, participation,
engagement and achievement.

The teacher let the students individually prepare and present their own
dish based on the topic being discussed.

RUBRICS
Balance 30
Creativity 30
Color Contrast 30
Neatness 10 the activity applicable
The teacher make
TOTAL 100 POINTS
for all learners since they will create their
Indicator 3: Use effectiveown dish.
verbal Especially
and to students
non-verbal classroom with
communication strategies to support, the
disability learner understanding,
teacher will let the participation,
engagement and achievement.
learners show their capacity of doing the
activity
(Indicator 4: Establish safe and regardless of their
secure learning differencesto enhance
environments
and weaknesses.
learning through the consistent implementation of policies,guidelines, and
procedures.
 (Indicator 5: Maintain learning environments that promote fairness,
respect, and care to encourage learning.)

G.GENERALIZATION The teacher ask the students about the importance of meat dish
presentation.
(VALUES)
(Indicator 5: Maintain learning environments that promote fairness,
respect, and care to encourage learning.)

Assessment Method

A. Observation
B. Talking to
Learners/
Conferencing

C. Analysis of
ASSESSMENT Learners’ Products
( 12 mins )

D.Test

Reinforcing the
day’s lesson
Enriching the day’s
ASSIGNMENT lesson
( 3 mins ) The teacher let the students captured the presentation of dish they
Enhancing the day’s
usually have at home and paste it on a short bondpaper and label or
lesson
caption it.
Preparing for the
new lesson
The Teacher will ask the students about their understanding about this
Concluding Activity quote.
(1 min.) “Good food never fail in bringing people together”
-

Remarks 95 % of the students got high score in the test which means
that majority of them really understood the lesson well.

Food is essential to life. We need to prepare

Reflections appropriately the food to make it appetizing and
appealing to the eyes of diners and to make their meal
memorable with friends and families.
Prepared by:

Name: FLOREGIE T. BANTILING School: POLICRONIO S. DANO SR. HIGH SCHOOL

Position: SHST-2 Division: BOHOL PROVINCE

Contact No: 09288937742 Email Address: [email protected]