The document is a daily lesson plan for a cookery class in the Philippines that focuses on preparing desserts and sweet sauces. The objectives are for students to demonstrate an understanding of how to prepare desserts and independently prepare desserts. Students will also select and prepare sweet sauces. The lesson will include demonstrating how to make hot fudge sauce and having students observe the steps and list the sequence. Students will then prepare their own sweet sauce and be assessed based on a rubric evaluating their use of tools, application of procedures, safety habits, task completion, and time management.
The document is a daily lesson plan for a cookery class in the Philippines that focuses on preparing desserts and sweet sauces. The objectives are for students to demonstrate an understanding of how to prepare desserts and independently prepare desserts. Students will also select and prepare sweet sauces. The lesson will include demonstrating how to make hot fudge sauce and having students observe the steps and list the sequence. Students will then prepare their own sweet sauce and be assessed based on a rubric evaluating their use of tools, application of procedures, safety habits, task completion, and time management.
The document is a daily lesson plan for a cookery class in the Philippines that focuses on preparing desserts and sweet sauces. The objectives are for students to demonstrate an understanding of how to prepare desserts and independently prepare desserts. Students will also select and prepare sweet sauces. The lesson will include demonstrating how to make hot fudge sauce and having students observe the steps and list the sequence. Students will then prepare their own sweet sauce and be assessed based on a rubric evaluating their use of tools, application of procedures, safety habits, task completion, and time management.
COOKERY 11 I. OBJECTIVES A.Content Standards The learner demonstrates: 1. The learners demonstrate an understanding how to prepare desserts. B.Performance The learner: Standards . The learners independently prepare desserts. C.Learning The learners... Competencies 1. Select and prepare sweet sauces. TLE_HECK9-12PD-IVb-f-16
II.CONTENT Prepare desserts and sweet sauces
III. LEARNING RESOURCES A. Reference Technical- Vocational & Livelihood Home Economics Cookery Manual, pg. 177- 190 B. Materials LCD Projector Laptop Pictures IV.PROCEDURES A. Preliminary Activities 1. Checking of The attendance will be check through their set plan. attendance 2. Review Ingredients in preparing dessert and Sweet Sauces B. Lesson Proper 1. Activity Four Pics one word Directions: Learners will describe or identify the four pictures in one word. 2. Analysis 1. How do find the activity? 2. What can you say on the pictures that has been presented earlier? 3. Who among in the class like desserts? How does it taste? 4. Who among you here like sauces? How does it taste? 5. Do you have any idea on how it is being prepare? 3. Abstraction Sweet sauces Kind of Sauces Thickening Agent Video presentation on preparing sweet sauces The teacher will demonstrate how to prepare hot fudge sauce. 4. Application The learner will list down and observe the steps on preparing the sauce on the video and demonstration by the teacher. 1. What have you observe earlier while making the hot fudge sauce? 2. What are sequence in making the sauce? V. ASSESSMENT Directions: Select among the different type of sweet sauce and prepare the sauce by following steps in making sweet sauces. The learners will be graded through the following rubric: Dimension PERFORMANCE LEVEL
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement attempt Earned (3 pts.) (1 pt.) (0 pt.) 1. Use of Uses tools Uses tools Uses tools and Uses tools and tools and and and equipment equipment equipment equipment equipment correctly and incorrectly and correctly and correctly and confidently less confidently No confidently at confidently sometimes most of the time attempt all times most of the times 2. Manifests Manifests Manifests Manifests less Application very clear clear understanding of understanding of of procedures understanding understanding the step-by -step the step-by -step of the step-by of the step-by procedure but procedure seeking No -step -step sometimes seeks clarification most attempt procedure procedure clarification of the time Works Works Works Works No independently independently independently independently but attempt with ease and with ease and with ease and with assistance confidence at confidence confidence from others most all times most of the sometimes of the time time 3. Safety Observes Observes Observes safety Most of the time No work habits safety safety precautions not observing attempt precautions precautions sometimes safety precautions all times most of the time 4. Task is Task is Task is nearly Task is started but No Completeness completed completed completed not completed attempt of task following the following the following following the procedures in procedures in procedures in the procedures in the the activity the project project plan project plan improvement/ plan innovations 5. Time Work Work Work completed Work completed No management completed completed _(mins./hour/days) _(mins./hour/days) attempt ahead of time within beyond beyond allotted time TOTAL POINTS
VI. ASSIGNMENT Make an portfolio of least 10 recipes of sweet sauces
VII.REMARKS
VIII.REFLECTION
Prepared by: Checked by:
ZAIRRAH P. LAURENTE _______________________ SHS Teacher Process Observer