SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com
SENIOR HIGH SCHOOL
TEACHER’S GUIDE
SUBJECT CATEGORY TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
SUBJECT TITLE TVL_H.E.
SUBJECT DESCRIPTION COOKERY NC II
TOPIC/LESSON Prepare Sandwiches (SW)
CODE TLE_HECK9- 12SW-IIIa-11
CONTENT STANDARD The learners demonstrate an understanding how to prepare sandwiches
PERFORMANCE STANDARD The learners independently prepare sandwiches
LEARNING COMPETENCIES Perform mise en place
SPECIFIC LEARNING OUTCOME - clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks
- identify ingredients according to the given recipe
- identify culinary terms related to sandwiches identify type/classification of sandwiches
INCLUSIVE DATES November 4-8, 2019
TIME ALLOTMENT 240
MATERIALS Laptop, marker, white board
RESOURCES K to 12 Basic Education Curriculum Learning Module for Cookery, Technology and Livelihood Education and
Internet: https://www.youtube.com/watch?v=S_1_ZSMxRfg;
https://www.youtube.com/watch?v=8T9z798dxTI
LESSON OUTLINE:
I. Introduction (30 Minutes)
II. Motivation (40 Minutes)
III. Instruction/Delivery (60 Minutes)
IV. Practice (40 Minutes)
V. Evaluation (40 Minutes)
VI. Enrichment (30 Minutes)
VII. Assignment (If any)
VIII. Remarks
IX. Reflection
PROCEDURE: MEETING LEARNERS’ NEEDS
1
SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com
I. Introduction:
- We have our prayer
- Checking of attendance
- Checking of assignment
- Brief discussion or over view of past topic.
II. Motivation:
Watching the procedure of making sandwiches and clubhouse sandwich The learners are very much attentive to the watch the step by step
procedure of making sandwiches and clubhouse sandwich.
III. Instruction/Delivery:
“Class, what can you say about we watched on youtube?” “It is very much exciting to make a sandwich as well as clubhouse
sandwich although I think it is very expensive.”
“Not necessary class, because here in Cookery, we will make those “An open face sandwich is a single slice of bread with food on top,
sandwich according to available ingredients we see around us. By the usually eaten with a knife and fork. A closed sandwich then would be
way, what is the difference between sandwich and clubhouse?” any typical sandwich consisting of two slices of bread with some food
between while a Club Sandwich is a triple deck sandwich (three slices
of bread, usually toasted). There is food between each layer that
usually consists of the following (in no particular order): cheese,
lettuce, chicken, tomato, bacon, all garnished with mayonnaise.”
“Nice try! Give to me all the ingredients you jotted down according to the “16 (1-inch) slices French bread, 8 (3/4-ounce) slices Land O,
video.” Lakes® Deli American, cut in half, 4 (1-ounce) slices deli ham, cut
in half, 3 large Land O Lakes® Eggs, slightly beaten, 1/3 cup Land
O Lakes® Half & Half, 3 tablespoons Land O Lakes® Butter,
Powdered sugar, and Maple syrup.”
“Who wants to try to share their notes on how sandwich prepare?” “Layer 8 slices bread each with 1 half slice cheese, 1 half
slice ham, 1 half slice cheese and 1 slice bread. Whisk eggs and
half & half together in bowl; pour into pie pan. Dip both sides of
stuffed bread into egg mixture. Melt butter in 12-inch nonstick
skillet over medium-high heat until sizzling; place bread slices into
skillet. Cook, turning once, 5-8 minutes or until bread is lightly
2
SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com
browned.Sprinkle French toast with powdered sugar; serve with
syrup.”
“Very good! How about clubhouse sandwich.”
“What you'll need: toast, mayonnaise, bacon, sliced ham, sliced
turkey, cheddar cheese, lettuce, and tomato.”
“Nice observer! Then let us know the procedure of making clubhouse?”
“For each sandwich, toast 3 pieces of bread and cook 3 pieces of
“Great, Vien Kris!” Then, we will add the Total Gross Price which is bacon. Slice the tomato thin and wash the lettuce and set aside. To
P185.00, Variance of P129.50 and Buffer of P55.50, what is the sum?” assemble, put mayo on one slice of toast. Layer ham, turkey and
cheese. Spread mayo on another slice of toast and place mayo side
down. Spread more mayo on top and layer bacon, lettuce and tomato
and top with the third slice of toast with mayo on it. Insert toothpicks
to keep sandwich together and cut into quarters. Serve with fries.
Enjoy!
“Do you think class that you are all ready in making sandwich and
clubhouse?” “Very much ready, sir!”
“How about your ingredients, are all set?”
“We are all done, sir preparing our ingredients.”
IV. Practice:
Group Activity: The class will be divided into three and with the help of First to make with 10 points will win the game.
ingredients posted on the board, they will choose, paste, and align all
the ingredients below sandwich and clubhouse sandwich.
V. Evaluation:
Group Game: Puzzle of sandwich and clubhouse First group who can figure out the picture of the two will be declared
as winner.
VI. Enrichment:
VII. Assignment:
1. Preparing Cereal and Starch dishes.
2. Give the type of grains and cereals.
3. Composition and Nutrient Value of Cereal Grains.
3
SUBIC BAY COLLEGES (SBCI), INC.
“#2&3 – 18th Street, West Bajac-Bajac, Olongapo City
Telefax: (047) 6023200 Mobile: (+63) 920 9020591
Email: sbci_817@yahoo.com
4. Health Benefits of Cereals?
VIII. Remarks:
Continuation of food costing using Activity #1 to Activity #3 as written report for portfolio purposes and serve as review for Second
Quarter Examination.
Prepared by: Checked by: Noted by:
FERNAN T. VILLANUEVA SHIELA MAE G. DELLOSA AGNES RACQUEL B. MENDONES, MAT, MHRM, LPT
Subject Teacher SHS Coordinator School Principal
