WEEKLY LEARNING PLAN IN TLE
School OLONGAPO WESLEY SCHOOL, INC School Year 2022-2023
Teacher AEJAE M. AVILA,LPT Grade Level 8
Quarter SECOND
Topic Prepare the raw materials
Week No. Date
Content Standard The Wesleyan learners understanding on food processing by sugar
concentration
Performance The Wesleyan learners demonstrates independently the method of food processing by
Standard sugar concentration.
Formation The Wesleyan learners will demonstrate understanding in preparing raw materials
Standard
Learning The Wesleyan learners:
Competencies A2. Identify raw materials according to required food processing methods.
TLE_AFFP9-12SC-IVc-d-2
M2. Discuss the proper selection of fruits in making jams. TLE_AFFP9-
12SC-IVc-d-2
T2. Clean and wash raw materials. TLE_AFFP9-12SC-IVc-d-2
T3. Peel, slice, chop and cut raw materials according to required sizes and
shapes. TLE_AFFP9-12SC-IVc-d-2
T4.Extract juice of the prepared fruits and vegetables through boiling for
jelly and marmalade making. TLE_AFFP9-12SC-IVc-d-2
Learning Targets At the end of the week, the Wesleyan learners will be able to…
● Check availability of raw materials according to required food processing methods
● Clean and wash raw material
● Peel, slice, chop and cut of raw materials according to required sizes and shapes
● Extract juice of the prepared fruits and vegetables through boiling for jelly and marmalade making
Learning Food Processing Module
Reference(s)
Other Learning Powerpoint Presentation
Resource(s)
21st Century Critical thinking and problem-solving skills, Collaboration and communication skills, and
Skills Technological literacy
Technology Use of online simulations and interactive websites
Integration
PROCEDURES
Essential Why do you need to know the preparation of raw materials in food processing?
Questions
Essential The Wesleyan learners will have the opportunity to understand:
Understanding ● that to ensure success in making jams,jellies, and marmalade, having
proper selection and handling of fruits is essential
Transfer Goal Wesleyan learners, on their own and in the long run, will be able to
demonstrate independently the method of food processing by sugar
concentration
ASSESSMENT EVIDENCE
GOAL Prepare food processing tools and equipment
ROLE As an applicant in a hotel restaurant
AUDIENCE Subject teacher who assesses your output.
SITUATION You are asked to demonstrate different tools in food processing
PRODUCT Video Presentation
STANDARD Your performance will be assessed based on knowledge, process, understanding, and
S performance.
LEARNING REMARKS/
OBJECTIVES EXPLORE NOTES
LC1:
Identify Activity: Brainstorming
raw Name any fruit that you can use as raw material in food processing.
Write its quality characteristics and its undesirable traits.
materials
according
to
required
food
processin
g
methods.
TLE_AF
FP9-
12SC-
IVc-d-2
LEARNIN REMA
G FIRM-UP RKS/
TARGET NOTE
S S
Learning Activity: T rue or False
Competency: Description: Write true if the statement is correct and false, if otherwise.
Identify raw
materials ______1. When choosing fruits, uniform color and size should be considered to
according to obtain uniformity of products.
required ______2. When fruits are matured, they usually have reached the degree of
food ripeness necessary to give full flavor and aroma in making sugar concentrates.
processing ______3. Buy fruits only that are needed to help reduce fruits and vegetables
methods. wastage
TLE_AFFP9 ______4. Consider the quantity of fruits, not the quality in terms of cost.
-12SC-IVc- ______5. Fruits and vegetables are non perishable in nature.
d-2 ______6. Fruits that are under ripe have high acid content but deficient in sugar
content
______7. Overripe fruits tend to disintegrate during cooking because they are to
firm.
______8. Fruits and vegetables should be free from blemishes and decayed parts.
______9. Cross-contamination is avoided when fruits and vegetables are
separated from each kind.
______10. Ripe or firm-ripe fruits retain their shape more than the soft-ripe fruits.
Activity: Labeling Exercise
Description: Put the following adjectives in their corresponding category
whether they describe the fruits or vegetables as fresh or unfresh.
bruised damaged firm overripe bright color crispy
pleasant aroma shriveled soft decayed juicy
plump whole
LEARNIN DEEPEN REMARKS/
G NOTES
TARGETS
Learning Activity: Critique Writing
Competency: Description: Answer the given question below
Explain the value
of using the Why is it important to select and prepare the fruits in making jams, jellies, and
correct tools in marmalade?
food processing. What is the role of sugar in food processing?
TLE_AFFP9- How should we choose the correct fruit to be used for pineapple jam?
12SC-IVa-b-1
Answer:
LEARNI TRANSFER REMARKS/
NG NOTES
TARGE
TS
Wesleyan Activity: Performance Task
learners, on
their own and GOAL Demonstrate nail shaping
in the long
ROLE As a nail technician applicant in a salon
run, will be
able to AUDIENCE Subject teacher who assesses your output.
practice nail SITUATION You are asked to demonstrate different nail shapes
shaping in PRODUCT Video Presentation
nail care
services STANDARD Your performance will be assessed based on knowledge, process, understanding, and
S performance.
Scoring Rubrics
Criteria 5 3 2 1
Understan The The student The student The student
ding student demonstrate demonstrate barely
demonstra d d demonstrated
ted somewhat fairly analytical
deep deep analytical processing of
analytical analytical processing information.
processing processing of of
of information. information.
informatio
n
Performan The The student The student The student
ce student demonstrate failed once had a great
demonstra d in difficulty in
ted with demonstrati demonstrating
with a competence ng different different
great deal in nail nail
of demonstratin implements implements
competenc g and and equipment
e in different equipment
demonstra nail
ting implements
different and
nail equipment
implement
s and
equipment
Process The The student The student The student
student discussed were able to has a difficulty
discussed comprehensi discuss the in discussing
very vely the uses uses of nail the uses of
comprehe of nail care care tools nail care tools
nsively tools and and and equipment
the uses of equipment equipment
nail care
tools and
equipment
LEARNI SELF- REMARKS/
NG ASSESSMENT NOTES
TARGE
TS
Instructions:Put a check on the column which responds to your level of
understanding
I can I can do this I need help to do this I cannot do this by myself and I cannot talk about it
… by myself and but I can talk about
I can talk
about it to it to others to others
others
I can define
raw
materials in
food
procesing
I can
elaborate the
different
ingredient in
making jam
I can
describe the
raw
materials
LEARNI VALUES REMARKS/
NG INTEGRATION NOTES
TARGE
TS
Reflective Journal:
Instructions: Identify the institutional core values that you have
achieved during and after the discussions and activities. Write a short
explanation defending your answer.
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
Prepared by:
AEJAE M. AVILA,LPT
Subject Teacher
Checked by:
AMY A. SARABIA, EdD
High School Principal
