DEPARTMENT OF EDUCATION

Region XI
KIMAMON NATIONAL HIGH SCHOOL

LESSON PLAN
TLE 9 – COOKERY
February 09, 2022 (9:00 am)

Learning Competency: Identify the bread suited for sandwich making,

acceptance fillings and spreads, select and prepare glazes/sauces and prepare sandwiches using sanitary
practices.

I. Learning Objectives
At the end of 60 – minute period, the students are expected to:
 identify the ingredients used and follow the steps in preparing clubhouse sandwich;
 prepare a clubhouse sandwich; and
 appreciate the importance of preparing clubhouse sandwich.
II. Subject Matter
a. Topic: Preparing a clubhouse sandwich
b. References:
c. Materials: laptop, screen projector, activity sheets
d. Subject Integrated: English, Health
e. Values Integration: Cooperation and Workmanship

III. Procedure
A. Routinary Activities
1. Prayer
2. Greetings
3. Checking of Attendance
4. Review/ Recall
B. Lesson Proper
Motivation: Class this morning we’re going to have an activity. I will group you into 3 (three)
groups. You are going to have a count off from 1-3 in order to determine which group you were belong.
I have here an envelopes and inside this envelope are pictures which are cut into pieces. You are going to
arrange the pictures in order to get the correct image. After arranging the pictures paste it on the board and
give a short description about the picture and write it on the board.
Presentation of Objectives
This morning you are expected to:
 identify the ingredients used and follow the steps in preparing clubhouse sandwich;
 prepare a clubhouse sandwich; and
 appreciate the importance of preparing clubhouse sandwich.

ACTIVITY
Let’s have an activity same group, I will show a short video on making clubhouse sandwich. While
watching a videos the group must take note the following:

1st group- write all the needed ingredients in preparing clubhouse sandwich
2nd group- enumerate all the tools and equipment needed in preparing clubhouse sandwich
3rd group- list down the procedures in preparing clubhouse sandwich

The materials were given, where you can write your output at the same time write the members of each
group. Remember, this is a group work therefore everybody should cooperate for a better grade. You are
given only 5 minutes to do this and while you do it please minimize your noise. Choose a representative to
present your output and per group must have a 1-minute presentation.
ANALYSIS
1. How did you feel about the activity that you have just done?
2. What do you expect to do after those activities that you did?

ABSTRACTION
Teacher’s demonstration
This time, I would like you to watch me on how to prepare a clubhouse sandwich. Please observe carefully
because later you will also have your turn to make your own.

First, let’s have a Mise in Place. As you see here, everything is set the ingredients and the tools to be used.
In food preparation, there are important reminders that we should always observe.
Important reminders: 1. Observe cleanliness
2. Remove all your hand accessories
3. Wash your hands properly
4. Wear complete working outfit
5. Proper handling of tools to avoid accidents.
(Teachers will demonstrate the procedures in making clubhouse sandwich)

Clubhouse Sandwich
Ingredients: 3 slices white bread Tools: Frying pan
Mayonnaise/chicken spread Toothpick
2 leaves lettuce Tong
4 slices tomatoes Turner
2 slices sweet ham Plastic gloves
1 slice cheese Spoon
1 pc. egg Mixing bowl
Serrated knife

Procedure: 1. Toast the 3 slices of bread

2. Fry 1 piece of egg beaten with a pinch of salt (divide it into 2)
3. Fry 2 pieces sweet ham sliced

Assembly Time
1. Place the 1 slice bread in a clean surface, spread the tops with mayonnaise.
2. On the first slice place 1 lettuce leaf, 1 slice of cheese, 1 slice of ham and 4 slices of tomatoes.
3. Place the second slice of bread on top, then spread another mayonnaise, add the scrambled egg, 1 lettuce
leaf and then top with 1 slice of bread.
4. Use a toothpick and put it on each sides.
5. Cut the sandwich from corner to corner onto triangles.
6. Place on a plate with the points up.

1. Why is it important to follow the proper procedure in preparing food?

2. What are the nutrients that we can get from this kind of food?

APPLICATION
Students will make their clubhouse sandwich. It is done by group, same group with the activity earlier. Time
allotted is 5 minutes to finished the output.
Here’s the rubric for your activity. We have two rubrics to be used.

Rubric:
PRODUCT
Characteristics Excellent Good Poor
10 pts. 8 pts. 6 pts.
Taste Full of flavor, ingredient
well blended, good textures
Appearance Attractive/Appetizing
 PROCEDURES
Preparation Completeness of lab outfit,
and ingredients
Cleanliness Was well groomed and
observe sanitary handling of
food.
Total 40 points

Criteria 5 points 3 points 1 point

Participation All members did One or two Three or more
participate members did not members did not
participate participate
Discipline All members are One or more Three or more
working silently members are members are
making making unnecessary
unnecessary noise noise
Corrections No errors are One or two Three or more
made mistakes are made mistakes are made
Promptness First group who Group that Last group/s who
finished the work finished the task finished the work 1. What do you feel
after the time while doing your
allowed task?
Total 20 points 2. How can you
relate our topic into
real life situation? Or how will you use this clubhouse sandwich in order to earn money?

IV. EVALUATION
The outputs of the activity will serve as the evaluation and rated using rubrics.

V. ASSIGNMENT
Give at least 5 different types of sandwich either hot or cold. Write it in a ½ sheet of paper.

VI. REFLECTION

A. Number of learners who earned 80% in the evaluation.

_______________________________________________________________________
B. Number of learners who require additional activities for remediation who scored below 80%.
______________________________________________________________________
C. Did the remedial lessons work? Number of learners who have caught up with the lesson.
______________________________________________________________________
D. Number of learners who needs to continue to remediation.
______________________________________________________________________
E. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________

Prepared by: Observed by:

APRIL JOY M. PANAGUE JANET S. POCON

Teacher II Master Teacher I
 DEPARTMENT OF EDUCATION
Region XI
KIMAMON NATIONAL HIGH SCHOOL

LESSON PLAN
TLE 9 – COOKERY

Learning Competency: Prepare Salad and Dressing

I. Learning Objectives
At the end of 60 – minute period, the students are expected to:
 identify the ingredients used in coleslaw salad;
 explain the procedure in preparing coleslaw salad; and
 prepare the coleslaw salad.
II. Subject Matter
a. Topic: Preparing a coleslaw salad
b. References: Learning Module Cookery 9
c. Materials: Visual Aids
d. Subject Integrated: English, Math
e. Values Integration: Cooperation and Workmanship

III. Procedure
A. Routinary Activities
1. Prayer
2. Greetings
3. Checking of Attendance
4. Review/ Recall
B. Lesson Proper
Motivation: The teacher will ask the students if they were experienced cooking a vegetable salad.
Presentation of Objectives
ACTIVITY
The students will be group into 5, then each group will be given a pictures of vegetables and they are going
to identify the vegetables that belong to the coleslaw salad. After 10 minutes they will present their output
by their chosen leader.

Then teacher will present the procedure in preparing coleslaw salad through a video presentation by the use
of messenger or group chat.

ANALYSIS
1. How did you feel about the activity that you have just done?
2. What do you expect to do after those activities that you did?

ABSTRACTION
1. Why is it important to follow the proper procedure in preparing coleslaw salad?
2. What are the nutrients that we can get from this kind of food?

APPLICATION
Students will make their coleslaw salad. It is done by group, same group with the activity earlier. Time
allotted is 20 minutes to finished the output.
Here’s the rubric for your activity. We have two rubrics to be used.

Rubric:
PRODUCT
Characteristics Excellent Good Poor
10 pts. 8 pts. 6 pts.
Taste Full of flavor, ingredient
well blended, good textures
Appearance Attractive/Appetizing
PROCEDURES
Preparation Completeness of lab outfit,
and ingredients
Cleanliness Was well groomed and
observe sanitary handling of
food.
Total 40 points

Criteria 5 points 3 points 1 point

Participation All members did One or two Three or more
participate members did not members did not
participate participate
Discipline All members are One or more Three or more
working silently members are members are
making making unnecessary
unnecessary noise noise
Corrections No errors are One or two Three or more
made mistakes are made mistakes are made
Promptness First group who Group that Last group/s who
finished the work finished the task finished the work
after the time
allowed
Total 20 points
1. What do you feel
while doing your task?
2. How can you relate our topic into real life situation? Or how will you use this coleslaw salad in order to
earn money?
 IV. EVALUATION
The outputs of the activity will serve as the evaluation and rated using rubrics.

V. ASSIGNMENT
1. List down the ingredients used in salad dressings.

VI. REFLECTION

F. Number of learners who earned 80% in the evaluation.

_______________________________________________________________________
G. Number of learners who require additional activities for remediation who scored below 80%.
______________________________________________________________________
H. Did the remedial lessons work? Number of learners who have caught up with the lesson.
______________________________________________________________________
I. Number of learners who needs to continue to remediation.
______________________________________________________________________
J. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________

Prepared by: Observed by:

APRIL JOY M. PANAGUE AGNES J. MACASO, ED. D

Teacher II Principal III

DEPARTMENT OF EDUCATION
Region XI
KIMAMON NATIONAL HIGH SCHOOL

LESSON PLAN
TLE 9 – COOKERY

Learning Competency: Prepare Salad and Dressing

I. Learning Objectives
At the end of 60 – minute period, the students are expected to:
 identify the ingredients used in coleslaw salad;
 explain the procedure in preparing coleslaw salad; and
 prepare the coleslaw salad.
II. Subject Matter
a. Topic: Preparing a coleslaw salad
b. References: Learning Module Cookery 9
c. Materials: Visual Aids
d. Subject Integrated: English, Math
e. Values Integration: Cooperation and Workmanship

III. Procedure
A. Routinary Activities
1. Prayer
2. Greetings
3. Checking of Attendance
4. Review/ Recall
B. Lesson Proper
Motivation: The teacher will ask the students if they were experienced cooking a vegetable salad.
Presentation of Objectives

ACTIVITY
The students will be group into 5, then each group will be given a pictures of vegetables and they are going
to identify the vegetables that belong to the coleslaw salad. After 10 minutes they will present their output
by their chosen leader.

Then teacher will present the procedure in preparing coleslaw salad through a video presentation by the use
of messenger or group chat.

ANALYSIS
1. How did you feel about the activity that you have just done?
2. What do you expect to do after those activities that you did?

ABSTRACTION
1. Why is it important to follow the proper procedure in preparing coleslaw salad?
2. What are the nutrients that we can get from this kind of food?

APPLICATION
Students will make their coleslaw salad. It is done by group, same group with the activity earlier. Time
allotted is 20 minutes to finished the output.
Here’s the rubric for your activity. We have two rubrics to be used.

Rubric:
PRODUCT
Characteristics Excellent Good Poor
10 pts. 8 pts. 6 pts.
Taste Full of flavor, ingredient
well blended, good textures
Appearance Attractive/Appetizing
PROCEDURES
Criteria
Preparation 5 pointsof lab outfit, 3 points
Completeness 1 point
Participation Allingredients
and members did One or two Three or more
Cleanliness participate
Was well groomed members
and did not members did not
participate
observe sanitary handling of participate
Discipline All members are One
food. or more Three or more
Total working silently members
40 points are members are
making making unnecessary
unnecessary noise noise
Corrections No errors are One or two Three or more
made mistakes are made mistakes are made
Promptness First group who Group that Last group/s who
finished the work finished the task finished the work
after the time
allowed
Total 20 points
 1. What do you feel while doing your task?
2. How can you relate our topic into real life situation? Or how will you use this coleslaw salad in order to
earn money?

IV. EVALUATION
The outputs of the activity will serve as the evaluation and rated using rubrics.

V. ASSIGNMENT
1. List down the ingredients used in salad dressings.

VI. REFLECTION

K. Number of learners who earned 80% in the evaluation.

_______________________________________________________________________
L. Number of learners who require additional activities for remediation who scored below 80%.
______________________________________________________________________
M. Did the remedial lessons work? Number of learners who have caught up with the lesson.
______________________________________________________________________
N. Number of learners who needs to continue to remediation.
______________________________________________________________________
O. Which of my teaching strategies works well? Why did these work?
_______________________________________________________________________

Prepared by: Observed by:

APRIL JOY M. PANAGUE AGNES J. MACASO, ED. D

Teacher II Principal III

DEPARTMENT OF EDUCATION
Region XI
KIMAMON NATIONAL HIGH SCHOOL

LESSON PLAN
TLE 9 – COOKERY

Learning Competency: Prepare Salad and Dressing

I. Learning Objectives
At the end of 60 – minute period, the students are expected to:
  identify the ingredients used in fruit salad;
 explain the procedure in preparing fruit salad; and
 prepare a fruit salad.
II. Subject Matter
a. Topic: Preparing a fruit salad
b. References: Learning Module Cookery 9
c. Materials: Visual Aids
d. Subject Integrated: English, Math
e. Values Integration: Cooperation and Workmanship

III. Procedure
A. Routinary Activities
1. Prayer
2. Greetings
3. Checking of Attendance
4. Review/ Recall
B. Lesson Proper
Motivation: The teacher will ask the students if they were experienced preparing a fruit salad.
Presentation of Objectives

ACTIVITY
The students will be group into 5, then each group will prepare a fruit salad. They will be given 40 minutes
to prepare, and after they will present their output with plating. The proper attire in cooking or personal
protective equipment is observed.

Then teacher will check the output through the scoring rubrics.

ANALYSIS
1. How did you feel about the activity that you have just done?
2. What do you expect to do after those activities that you did?

ABSTRACTION
1. Why is it important to follow the proper procedure in preparing fruit salad?
2. What are the nutrients that we can get from this kind of food?

APPLICATION
Students will make their fruit salad. It is done by group, same group with the activity earlier. Time allotted is
40 minutes to finished the output.
Here’s the rubric for your activity. We have two rubrics to be used.

Rubric:
PRODUCT
Characteristics Excellent Good Poor
10 pts. 8 pts. 6 pts.
Taste Full of flavor, ingredient
well blended, good textures
Appearance Attractive/Appetizing
PROCEDURES
Preparation Completeness of lab outfit,
and ingredients
Cleanliness Was well groomed and
observe sanitary handling of
food.
Total 40 points
Criteria 5 points 3 points 1 point
Participation All members did One or two Three or more
participate members did not members did not
participate participate
Discipline All members are One or more Three or more
working silently members are members are
making making unnecessary
unnecessary noise noise
Corrections No errors are One or two Three or more
made mistakes are made mistakes are made
Promptness First group who Group that Last group/s who
finished the work finished the task finished the work
after the time
allowed
Total 20 points

1. What do you feel while doing your task?

2. How can you relate our topic into real life situation? Or how will you use this fruit salad in order to earn
money?

IV. EVALUATION
The outputs of the activity will serve as the evaluation and rated using rubrics.

V. ASSIGNMENT
1. List down the ingredients used in fruit salad

Prepared by: Observed by:

APRIL JOY M. PANAGUE AGNES J. MACASO, ED. D

Teacher II Principal III