SEMI- DETAILED LESSON PLAN
IN
TECHNICAL-VOCATIONAL LIVELIHOOD TRACK
(COOKERY 11)
Demonstrator: CHRISTINE C. RULONA
Grade Level: Grade 11
Lesson Duration: 2 hours
I. OBJECTIVES
At the end of the lesson, the learners are expected to:
a. identify the ingredients used in making clubhouse sandwich.
b. share the importance of learning how to make clubhouse sandwich to real life
situation.
c. demonstrate how to make clubhouse sandwich.
II. SUBJECT MATTER
Topic: Prepare a Variety of Sandwiches
Reference: Learning Material Grade 9
Materials: Visual Aids, Kitchen Tools and Personal Protective Equipment,
Ingredients
III. PROCEDURE
A. PRELIMINARIES
o Prayer
o Greetings
o Checking of attendance
o Recall of the past lesson
The teacher will show pictures of the different types of cold
sandwich and let the learners tell the name of the sandwich.
B. MOTIVATION
o The teacher will introduce a puzzle game called 4 pictures in one word. The
learners will be grouped according to their rows. Each group will be given 3
minutes to come up with an answer.
C. PRESENTATION
o Guide Questions:
1. Who among you here have experienced making a clubhouse
sandwich?
2. What do you think are the ingredients in making a clubhouse sandwich?
3. What do you think are the tools and materials that we need in making a
clubhouse sandwich?
4. What are the important reminders and rules before the preparation?
D. ACTIVITY
o The teacher will introduce the tools, materials and ingredients to be used
in making a clubhouse sandwich.
o The teacher will have a demonstration on how to make a clubhouse
sandwich.
C. ANALYSIS
o The teacher will ask the following questions:
1. Now that you have observed how to make a clubhouse sandwich, what
can you say about the preparation?
2. Why do we need to properly portion the ingredients in making the
sandwich before serving?
3. Why do we need to maintain cleanliness during the preparation?
D. ABSTRACTION
o The teacher will ask the following questions:
1. When can you serve clubhouse sandwich?
2. Would you recommend this type of sandwich as a healthy snack?
3. How does our topic/discussion be of help for you as Cookery students?
E. APPLICATION
The learners will be grouped with 3 members. They are to make a clubhouse
sandwich following the proper ingredients using the correct tools and materials.
IV. EVALUATION
Criteria for the students output
CRITERIA DESCRIPTION RATING
With proper and catchy plating that is pleasing to the 20
Presentation
costumer’s eyes. points
Promptness The student who finished the work in the given amount 10
of time. points
Preparation and Completeness of lab outfit, ingredients and utensils. As 20
Cleanliness well as groomed and observe sanitary handling of food. points
TOTAL 50
points
V. ASSIGNMENT
o Identify the different types of hot sandwiches. Write it on a one whole
sheet of paper.
