Instructional Planning
(The process of systematically planning, developing, evaluating and managing the instructional
process by using principles of teaching and learning - D.O. 42, s. 2016)
Detailed Lesson Plan (DLP) Format
Learning Area:
DLP No.: Grade Level: Quarter: Duration: Date:
5 TLE 10 1 1 hour June 13, 2017
Learning Competency/ies: Code:
Show correct and proper use of recipe
(Taken from the Curriculum Guide) TLE_HEHS10HC-Ia-b-1
Preparation and cooking of Hot & Cold Meals
Key Concepts / Understandings to be
Developed
Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The fact or
condition of knowing Remembering
something with
familiarity gained
Skills Understanding Explain the correct and proper use of recipe
through experience or
association
The ability and capacity
Applying Show correct and proper use of recipe
acquired through
deliberate, systematic,
and sustained effort to Analyzing
smoothly and
adaptively carryout Evaluating
complex activities or the
ability, coming from
Creating
one's knowledge, Create an indigenous recipe following stardardized procedure.
practice, aptitude, etc.,
to do something
Attitude Internalizing values Develop creativity in following the recipe.
Values Internalizing values Makakalikasan: Display responsible consumerism.
2. Content Using Recipes Correctly
K-12 Basic Education Curriculum Technology and Livelihood Education Learning Module-
LM Household Services 10 pp 74
3. Learning Resources
Multimedia Projector, Cooling utensils and equipments, Ingredients based on the
recipe(please see the attached ms word)
4. Procedures
4.1 Introductory Activity
Show and tell through pictures presentation of different locally made food snacks the learners will tell
the ingredients and procedure.
3 minutes
4.2 Activity
Videoclip presentation: the students will watch the video presented. https://www.youtube.com/watch?
12 minutes v=VcrOUeuTw_k
4.3 Analysis
What have you learned from the video presented?
What are the parts or components of a recipe?
7 minutes How to read a recipe?
Why do you think correct and proper use of recipe is important?
A cooking recipe is a series of instructions on how to prepare a meal. It will list down the ingredients
4.4 Abstraction required as well as preparation instruction and other useful information to make your cooking a
success. By following the instructions the cooking recipe, you will be able to come up with new dishes.
Cooking recipes are used not only by novice but by professional chefs around the world.
15 minutes (Refer to handouts)
4.5 Application Group activity: Each group will explain the sample recipe given.(Recipe in making a Chicken Cordon
Bleu)
10 minutes
4.6 Assessment
Talking to Learners/ The students will create their own recipe then explain the parts of the
9 minutes Conferencing recipe.
4.7 Assignment
Preparing for the new lesson Search the format of a Standardized Recipe.
2 minutes
4.8 Concluding Activity
Cooking is great fun for many people. It can foster relationships and improve family bonding. In order to
cook great dishes, you must make sure that you have followed the cooking recipe closely.
2 minutes
5. Remarks
6. Reflections
A. No. of learners who earned 80% in C. Did the remedial lessons work? No. of learners
20%
the evaluation. who have caught up with the lesson.
B. No. of learners who require D. No. of learners who continue to require
30%
additional activities for remediation. remediation.
E. Which of my learning strategies
worked well? Why did these work?
F. What difficulties did I encounter
which my principal or supervisor can
help me solve?
G. What innovation or localized
materials did I use/discover which I 50%
wish to share with other teachers?
Prepared by:
Name: School:
Position/
Division:
Designation:
Contact
Email address:
Number:
Bibliography
http://allrecipes.com/recipe/8495/chicken-cordon-bleu-i/
http://panlasangpinoy.com/2009/12/07/chicken-cordon-bleu-recipe/
o
attitude
Receiving Phenomena
Responding to Phenomena
Valuing
Organization
Internalizing values
assignment
Reinforcing / strengthening the
day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson
assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
