Instructional Planning

(The process of systematically planning, developing, evaluating

and managing the instructional process by using principles of
teaching and learning - D.O. 42, s. 2016)
Learning Area:
Detailed Lesson Plan (DLP) Format
Grade Level:
DLP No.: Quarter: Duration:
11 COMMERCIAL COOKING G7 4 60
Learning Competency/ies: Sanitize equipment and utensils according to Code:
(Taken from the Curriculum Guide) manufacturer's instruction L1 LO2
Key Concepts / Understandings to
Maintain kitchen tools, equipment and working area
be Developed

Adapted Cognitive Process

Domain Dimensions (D.O. No. 8, s. OBJECTIVES:
2015)

Remembering Determine how much you know about the sanitizing utensils and equipment
Knowledge
The fact or condition of knowing
something with familiarity gained
through experience or association Understanding Explain the different tools and equipment, its functions and uses

Applying Demonstrate the kitchn tools and equipment in cleaning and sanitizing according to manuf
Skills
The
ability and capacity acquired
through deliberate, systematic,
Explain how to clean and sanitize equipment and utensils safely according to manufactur
and sustained effort to smoothly Analyzing
and adaptively carryout complex
activities or the ability, coming
from one's knowledge, practice, Evaluating
aptitude, etc., to do something

Creating

Attitude Valuing Point outto proper cleaning and sanitizingof equipmentand utensils

Values Valuing Work on proper application of cleaning and sanitizing of equipment and utensils

2. Content Use and Maintain Kitchen tools and equipment

3. Learning Resources Commercial Cooking LM, TG, Internet, Multimedia presentation

4. Procedures
4.1 Introductory Activity

Lets us check and test students learning about cleaning and sanitizing. 1. What are the four
10 minutes categories of the cleaning agents? 2. What is sanitizing? 3. What are the santizing methods?

4.2 Activity The teacher poses the three steps in cleaning and sanitizing and drying. Then the class be
grouped into three to demonstrate the steps in sanitizing the utensils as per instructions.
24 minutes

4.3 Analysis How to do and perform the cleaning and sanitizing the equipment and utensils?
5 minutes
4.4 Abstraction Cleaning and sanitizing are so important factors but with extra care in doing it. How would you
imply and apply it to oneself?
4 minutes

4.5 Application Lets the students identify the equipment and utensils need to be sanitized as per manufacturers'
instructions.
10 minutes
4.6 Assessment
Supply the advatages and disadvantages of the given chemicals for
Tests sanitizing:Chlorine, Iodine, Quaternary Ammonium compounds. Make table for
5 minutes
these.

4.7 Assignment
Preparing for the new
lesson
Study more about cleaning and sanitizing
1 minutes

4.8 Concluding Activity

Sanitising the kitchen utensils and equipment may result to a healthy and safely working area in
preparing something in the kitchen
 Sanitising the kitchen utensils and equipment may result to a healthy and safely working area in
1 minutes preparing something in the kitchen

5. Remarks intended for three days

6. Reflections

C. Did the remedial lessons work? No. of

A. No. of learners who earned 80% in the evaluation. 120/120 learners who have caught up with the
lesson.

B. No. of learners who require additional activities for D. No. of learners who continue to require
remediation. 20 learners remediation.

E. Which of my learning strategies worked well? Why

did these work? Group activity ( Collaboration of Ideas)

F. What difficulties did I encounter which my principal

or supervisor can help me solve? NONE

G. What innovation or localized materials did I

use/discover which I wish to share with other NONE
teachers?

Prepared by:
Name: School:
DINAH DESUCATAN PATAO NHS
Position/
Designation: T1 Division: Cebu Province
Contact Email dinah.desucatan17@gmail.com
Number: 9197634610 address:
Planning

n (DLP) Format
Date:
January 11, 2018
Code:
L1 LO2

and working area

OBJECTIVES:

u know about the sanitizing utensils and equipment

ols and equipment, its functions and uses

ools and equipment in cleaning and sanitizing according to manuf

d sanitize equipment and utensils safely according to manufactur

ng and sanitizingof equipmentand utensils

on of cleaning and sanitizing of equipment and utensils

n tools and equipment

, TG, Internet, Multimedia presentation

earning about cleaning and sanitizing. 1. What are the four

? 2. What is sanitizing? 3. What are the santizing methods?

s in cleaning and sanitizing and drying. Then the class be

e the steps in sanitizing the utensils as per instructions.

ng and sanitizing the equipment and utensils?

portant factors but with extra care in doing it. How would you

pment and utensils need to be sanitized as per manufacturers'

ly the advatages and disadvantages of the given chemicals for

Chlorine, Iodine, Quaternary Ammonium compounds. Make table for
these.

Study more about cleaning and sanitizing

d equipment may result to a healthy and safely working area in

n
 yes, 20

of Ideas)

PATAO NHS
Cebu Province
dinah.desucatan17@gmail.com