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Republic of the Philippines

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

Detailed lesson Plan in Teaching COOKERY


Teacher Daisy C. Rosil Grade Level 11
No. of hours 2 hours Learning Area Cookery
Dates October2-28,2017 Quarter 2nd
Time 7:40AM 9:40 AM / 3:00-5:00 PM Section Integrity/Patience

CONTENT : PREPARE DESSERTS


Content Standard : The learner demonstrates an understanding how to prepare desserts.

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

At the end of the lesson students are expected to:


1.
2.

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

C. Finding Practical Applications Of Concepts And Skills In Daily Living


Guide Question:
1. Have you experienced the same way when you dine in a restaurant? Detail the
scenario.
Student Response: Yes
D. Generalization
Guide Question:
1. Why there is need to follow the procedures on welcoming and greeting the guests?

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

Instruction: The group will perform the following criteria.

Task: Welcome and Greet the Guests

CRITERIA
YES NO
Did you.
1. Remember the set-up of the dining area.

2. Stay at the outlet entrance.

3. Meet and greet the guests promptly.

4. Welcome and greet the guests with a smile.

5. Ask the guests if they have a reservation.

6. Verify the reservation in the reservation logbook (if with reservation).

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.

9. Ask the guests if the table is alright with them.

10. Endorse the guests to the available service staff.

11. Assist them in getting seated (if no service staff is available).

12. Excuse yourself upon the guests are already on their table.