Republic of the Philippines
Department of Education
Region-VI-A CALABARZON
STO. NIŇO NATIONAL HIGH SCHOOL
Batangas City
LESSON PLAN
Grade-9 COOKERY
GRADE & SECTION DATE TIME
G9-Malvar March 02, 2020 7:30-8:30 AM
G8-Luna
G9-Mabini 9:40-10:40 AM
Content Standards Performance Standards
The learners demonstrate an The learners independently prepare
understanding the knowledge, skill and desserts.
attitudes required in preparing desserts.
I. Subject Matter: Cookery
A. Topic: Ice Cream (Frozen Desserts)
B. Materials: Laptop and projector
Blackboard and Chalk
PPE
C. Reference/s: Learner Module, Youtube.com
D. Subject Integration: DRMM
Learning Competencies:
1. Identify the ingredients of Ice Cream.
2. Prepare all the ingredients and tools needed in making ice cream.
3. Maintain the cleanliness in the kitchen.
A. TEACHING STRATEGIES
1. PREPARATORY ACTIVITIES
a. Prayer
b. Greetings
c. Cleanliness and Orderliness
d. Checking of Attendance
e. Checking of Assignment
f. Review/recall
g. Motivation
“Going to the Market”
Guide Questions:
1. What are the ingredients needed in preparing Ice Cream?
B. ACTIVITY:
Video Analysis
Group activity:
Task 1: List down the tools and equipment in making Ice Cream.
Task 2: List down the different ingredients in making Ice Cream.
Task 3: List down the step and procedure in making Ice Cream.
C. ANALYSIS
1. What are the ingredients in making Ice Cream?
2. What are the step and procedure in making Ice Cream?
D. ABSTRACTION
Discuss the ingredients and procedure in making Ice Cream through Powerpoint
Presentation.
E. APPLICATION
Group activity:
Directions: Make an Ice Cream. The following are the criteria for grading:
Dimensi PERFORMANCE LEVEL
ons
Excellent Very Satisfactorily Needs No Points
(4 pts) satisfactoril ( 2 pts) Improveme Atte Earned
y nt ( 1 pt) mpt
( 3 pts) (0)
1. Use of Uses Correctly Correctly but Incorrectly
Tools & correctly & and less and less
Equipme Confidently confidently confidently confidently
nt at all times most of the sometimes most of the
times time
2. Manifest very Manifest Manifest Manifest
Applicati clear clear understandin less
on of understandin understand g of the step understandi
procedur g of the step ing of the by step ng of the
es by step step by procedure step by step
procedure step but procedure
procedure sometimes seeking
seeks clarification
clarification most of the
time
Works Works Works Works
independentl independe independentl independen
y with ease ntly with y with ease tly but with
and ease and and assistance
confidence at confidence confidence from others
all times most of the sometimes most of the
times times
3. Safety Observe Observe Observe Not
works safety safety safety observing
habits precautions precautions precautions safety
at all times most of the sometimes precautions
times
4.Coplet Task is Task is Task is Task is
eness of completed completed nearly started but
task following the following completed not
procedures the following the completed
in the activity procedures procedures following
improvement in the in the project the
/ innovation project plan plan procedures
in the
project plan
5.Time Work Work is Work is Work is
Manage completed completed completed 3 completed
ment ahead of within the min beyond 5 min
time allotted beyond
time
6. With a Lack of one Lack of two Wear apron
Cooking complete cooking cooking outfit only
out fit cooking outfit ( apron,
outfit( apron, (apron, hairnet,)
hairnet, hand hairnet,
towel, hand towel)
dishtowel)
7. Presenting Presenting Presenting Presenting
Presenta Ice Cream Ice Cream Ice Cream Ice Cream
tion considering a salad salad without
the color and considering considering considering
texture only the only the the color
color texture and texture
TOTAL
F. ASSESSMENT
Directions: In ½ sheet of paper, answer the following questions:
1. What are the ingredients of making Ice Cream?
2. Write the procedure in making Ice Cream.
G. ASSIGNMENT
Bring the different packaging materials/ container they are available in your home.
Prepared by:
PRECIOUS E. ESCAREZ
TLE Teacher
Noted by:
BLESSIE D. ARABE
Officer In-charge
