ST.
FRANCIS XAVIER ACADEMY
LEARNING PLAN IN T.L.E-8
Prepared by: Jo-an W. Nini
QUARTER: 1ST Quarter TIME FRAME: October-December
TOPIC: Cookery
STAGE 1
CONTENT STANDARDS: PERFORMANCE STANDARD: PVMGO-VMOSA VALUES
The learners demonstrate an understanding The learners shall be able to: CEAP PILLAR OBJECTIVES INTEGRATION
of/on: 1. Use and maintain tools, J- USTICE AND PEACE Poverty Reduction-
1. The use and maintenance of equipment equipment, and materials E-COLOGICAL INTEGRATION students will then
in cookery. in cookery according to E- NGAGED CITIZENSHIP use their learning
2. Performing mensuration and standard operating P- POVERTY REDUCTION about cookery to sell
calculation in cookery procedures G- ENDER SENSITIVITY any foods that
3. The practice of occupational health and 2. Independently measure Y- OUTH EMPOWERMENT sustain their daily
safety. and calculate ingredients M- EDIA EDUCATION living.
in cookery.
3. Independently practice
occupational health and
safety.
MEANING MEAKING: ESSENTIAL QUESTION:
Essential Understanding: Why is there a need to know on how to use and maintain tools, equipment and materials
The student will understand that… of cooking?
Learners will be able to know the proper Why is there a need to know in measuring and calculating ingredients?
handling of tools and equipment in
cooking for preparation of foods.
ACQUISITION OF KNOWLEDGE: ACQUISITION OF SKILLS:
1. Identify types of tools, equipment and 1. Select various types of chemicals for cleaning and sanitizing kitchen tools,
paraphernalia equipment, and paraphernalia.
2. Classify the types of appropriate 2. Clean and sanitize kitchen tools and equipment following manufacturer’s
cleaning tools and equipment based on instructions
their uses. 3. Use cleaning tools, equipment, and paraphernalia in accordance to standard
3. Give abbreviations and equivalents of operating procedures.
measurements. 4. Maintain kitchen tools, equipment, and work areas.
4. Discuss principles of costing. 5. Measure ingredients according to recipe requirement.
5. Recognize the importance of OSH. 6. Convert systems of measurement according to recipe requirement.
7. Perform substitution of ingredients.
8. Compute cost of production.
TRANSFER GOAL:
Students on their own and in the long run will be able to:
Demonstrate at least one cooking method. Applying proper substitution of ingredients.
STAGE 2
OBTAINING EVIDENCES OF UNDERSTANDING THROUGH VARIED ASSESSMENTS
Goal The learner will demonstrate different cooking method. RUBRIC CRITERIA FOR TRANSFER TASK:
Role The students will be the demonstrator.
CRITERIA HIGHLY SKILLED MODERATELY SCORE
SKILLED 4 SKILLED
5
Audience The audience are the teacher and the students. Ingredients & Ingredients Some Most tools
tools and tools ingredient and/or
preparednes are all s and/or ingredients
Situation The students will demonstrate one cooking method. s prepared tools are are not
in the lacking. prepared
working
area.
Product/ The students will have a cooking activity to be done in home. Each Nothing is
Performanc group shall choose a recipe of a dish. In this way, student will lacking.
demonstrate all the topics being discussed so that the teacher can Food Well- Garnishes Foods are
e presentation decorated. are simple presented
measure the understanding of the learners.
Garnishes with no
Standard Ingredients and tools preparedness, food presentation, and cleanliness. are all garnishes.
edible.
Looks
appetizing.
Cleanliness Working Working Working area
area is area has has not
very clean, some cleaned.
garbage garbage
TRANSFER TASK IN GRASPS FORM are thrown leftover.
properly.
TYPE KNOWLEDGE AND UNDERSTANDING TRANSFER
PROCESS/SKILLS (MAKING-MEANING)
PRE- Pre Test Activity 1 “ Mirror, mirror on the
ASSESSMENT/DIAGNOSTIC (NG) wall” (NG)
“Bistro mo, Show mo” (G)
FORMATIVE ASSESSMENT “Cabbage roll game” Build me up (G) Activity: 5 “Follow Me”
(G) Name it, Use it (G)
The students will perform the steps for
Know me (NG) organizing kitchen cabinets
(Follow the steps in the information
given (sheet 3.1)
SUMMATIVE ASSESSMENT Activity #5: “What is being Measured” “Baking Time”
Directions: Give the substitute equivalent Direction: Inside the box are the
of the following ingredients. Collect a recipe from a magazine, milk can ingredients needed in baking Torte.
cover or brochures and encircle the Base on the given recipe, try to fill
ingredients and its corresponding in the table the abbreviation of
measurement. Paste your work in a short units, the measurement, and the
bond paper. substitution of ingredients.
SELF-ASSESSMENT “Today’s Menu
Direction: List down below
what menu you or your mother
prepared during meals and write at
least 2 exact measurement of the
ingredients.
STAGE 3
A. UNIT ACTIVITIES MAP
ACTIVITIES FOR ACQUIRING KNOWLEDGE ACTIVITIES FOR MAKING MEANING AND ACTIVITIES LEADING TO TRANSFER
AND SKILLS DEVELOPING UNDERSTANDING
EXPLORE
Pre Test Mirror, mirror on the wall
Bistro mo, Show mo”
FIRM-UP
Build me up Activity: 5 “Follow Me”
Name it use it
The students will perform the steps for organizing kitchen
cabinets
(Follow the steps in the information given (sheet 3.1)
DEEPEN
Activity #5: Collect a recipe from a magazine, milk can cover or “Baking Time”
Directions: Give the substitute equivalent of brochures and encircle the ingredients and its Direction: Inside the box are the ingredients needed
the following ingredients. corresponding measurement. Paste your work in a in baking Torte. Base on the given recipe, try to fill in
short bond paper. the table the abbreviation of units, the measurement,
and the substitution of ingredients.
TRANSFER
Students on their own and i n the long run will
demonstrate at least one cooking method.
Applying the proper substitution of ingredients
B. PRE-ASSESSMENT MATRIX
CODE LEVEL OF WHAT WILL I HOW WILL I ASSESS? HOW WILL I SCORE? RELATED ACTIVITES
(A,M,T ASSESSMENT ASSESS? MC items
) (Learning
Competencies)
KNOWLEDGE 1. Identify 1. what do we use Oral Recitation
(15%) types of when we slice 1point per item
tools, cooked raw
A equipment foods?
and a. Oven toaster
paraphernali b. Chopping board
a c. Frying pan
2. Classify the d. Kitchen knife*
types of
appropriate
cleaning
tools and
equipment
based on
their uses.
3. Give
abbreviation
s and
equivalents
of
measuremen
ts.
4. Discuss
principles of
costing.
Recognize the
importance of OSH.
PROCESS/SKILLS 1. Select 2. why do we need Video Analysis
M
(25%) various to sanitize
types of kitchen tools
chemicals and utensils?
for a. To kill
cleaning causing-
and disease
sanitizing microorganis
kitchen ms that is in
tools, the kitchen
equipmen tool*
t, and b. So that the
parapher food will be
nalia. delicious
2. Clean and c. To have
sanitize organized
kitchen things
tools and d. To keep the
equipmen tools in good
t working
following condition.
manufact
urer’s
instructio
ns
3. Use
cleaning
tools,
equipmen
t, and
parapher
nalia in
accordanc
e to
standard
operating
procedur
es.
4. Maintain
kitchen
tools,
equipmen
t, and
work
areas.
5. Measure
ingredien
ts
according
to recipe
requirem
ent.
6. Convert
systems
of
measure
ment
according
to recipe
requirem
ent.
7. Perform
substituti
on of
ingredien
ts.
8. Compute
cost of
productio
n
UNDERSTANDING Enduring
(30%) Understanding: 3. How can we use
Student will and maintain
understand that… kitchen tools
and equipment
Essential Question: properly?
Why is there a a. Wash them
need to know properly
on how to use b. Stack them in
and maintain the cabinet
tools, c. Use them in
equipment and accordance
materials of to their
cooking? function,
Why is there a clean and
need to know sanitize them
in measuring after using
and calculating and stack
ingredients? them in a
safe
designated
area. *
d. Use utensils
that are not
in
accordance
to their
functions.
PRODUCT/ Transfer Goal:
PERFORMANCE Students on their
Students awareness
(30%) own.
on the principles of
Students on their cooking and proper
own and in the handling of foods.
long run will
demonstrate at
least one cooking
method.
C. UNIT ASSESSMENT ACTIVITIES MATRIX
SCAFFOLD FOR TRANSFER
LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4
DIRECTED PROMPT OPEN PROMPT GUIDED TRANSFER INDEPENDENT TRANSFER
Transfer Task
The Teacher will discuss the Activity: 5 “Follow Me” Demonstration and Practice
topic (modules) Students will be having a
The students will perform the Direction: Inside the box are the cooking demonstration to be
steps for organizing kitchen ingredients needed in baking Torte. done in groups. Each member
cabinets Base on the given recipe, try to fill in should have a task.
the table the abbreviation of units,
the measurement, and the
substitution of ingredients.
CALENDAR OF ACTIVITIES (October)
Contact time with the students: 4x a week
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
5 6 7 8 9
Activity 1 “ Mirror, Activity No.4 “Find Me and Activity No. 5 “HASHTAG” Post Assessment
mirror on the wall” (G) Draw Me”
“Bistro mo, Show mo”
12 13 14 15 16
Discussion of the next lesson Activity 1 “Know Me” Activity 3 “Analyze Me” Activity 4: “Fill Me”
Pre Test Read Information sheet no. 3.1
19 20 21 22 23
Activity: 5 “Follow Me” Reading the information given Activity 1 “ Complete the Table” Activity #3:
about the next topic Activity 2 Fill in the blanks Direction: Give the
The students will perform the Pre test substitution of the following
steps for organizing kitchen
cabinets
26 27 28 29 30
Activity #4: Activity #5: Read information sheet # 3.2 Correct Me”
Let us determine how much Directions: Give the “ARRANGE MY STEPS”
you know about familiarizing substitute equivalent of the Direction: Write T if the
oneself with the table of following ingredients. Use a statement is correct and F if the
weights and measures in separate sheet to your answer. wrong.
baking.
CALENDAR OF ACTIVITIES (November)
Contact time with the students: 4x a week
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
2 3 4 5 6
KNOW MY “Baking Time” Post Assessment Reading/Discussion on the next
SUBSTITUTION” lesson
Direction: on the third Direction: Inside the box are (Pre test)
column draw a star if the the ingredients needed in
substitution in column A match baking Torta. Base on the
in the column B and if not write given recipe, try to fill in the
the correct word/s that best table the abbreviation of units,
describe the recipe substitution the measurement, and the
substitution of ingredients.
9 10 11 12 13
Activity #1: Measure Me Activity #2 : “Today’s Menu Activity #3: “Measurement “Wheel of Fortune”
Hunt”
16 17 18 19 20
Activity # 5 : “ What being Discussion (Calculate cost of Activity 1 “Word Puzzle” Activity 2 Problem Solving
Measured” production)
Collect a recipe from a
magazine, milk can cover or
brochures and encircle the
ingredients and its
corresponding measurement.
Paste your work in a short
bond paper.
Rubric on “What’s being
Measured”
23 24 25 26 27
“Compute Me” “Let’s Explore” Discussion (Importance of OHS) “Watch up, keep it up”
“Complete Me”
30
Performance task
