Documente Academic
Documente Profesional
Documente Cultură
DEPARTMENT OF EDUCATION
Caraga Administrative Region
Division of Surigao del Sur
MADRID NATIONAL HIGH SCHOOL
Purok 8, Natl Highway, Linibunan, Madrid, Surigao del Sur 8316
Performance Standard :
The learner:
1. Clean, sanitize, and prepare tools, utensils, and equipment based on the required
tasks
2. Identify ingredients according to the given recipe
3. Identify culinary terms related to sandwiches
4. Identify type/classification of sandwiches
Learning Competencies: Perform mise en place
Code : TLE_HECK9PD-IVa-15
I. Learning Objectives
II. Topic
Topic: Importance of desserts.
References: Technical-Vocational-Livelihood Home Economics Cookery Manual
Instructional Materials: Module, Cooking Tools, Equipment, and utensils
III. Procedure
A. Preliminaries
Housekeeping
Prayer
Checking of Attendance
Review Previous Lesson
B. Presentation of the Lesson
a. Activity
The teacher will instruct the students to identify the tools and equipment described by
the sentence, refer to learners materials.
b. Analysis
The teacher will show the tools, equipment and utensils needed in preparing desserts
c. Abstraction
d. Application
The teacher will ask the student to group into 2 and each group will prepare th
E. Evaluating Learning
Reflections
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Signed:
Prepared By:
Checked & Approved By:
DAISY C. ROSIL
Subject Teacher EVANGELINE A. CARATAO
SHS Principal I
PERFORMANCE CRITERIA CHECKLIST ON WELCOME AND
GREET GUEST
CRITERIA
YES NO
Did you.
1. Remember the set-up of the dining area.
7. Ask the guests for the expected number of the party to dine-in.
8. Outstretched your hands in showing the way to the table.
12. Excuse yourself upon the guests are already on their table.