PILAR COLLEGE OF ZAMBOANGA CITY, INC

R.T Lim Boulevard, Zamboanga City

Basic Education Department
PAASCU Accredited Level III
A.Y 2019-2020

LEARNING PLAN

Subject Area: HELE 4 Date: January 13and 14, 2020

Unit Topic: Planning Family Meals Lesson #: 1 Quarter: First Unit

Transfer Goal:
The students on their own will be able to:
 As children of GOD, pupils will be able to demonstrate basic hand processes in food
preparation, clearing up, serving simple snacks for the family and show desirable habits in
the kitchen.
Essential Understanding:
The pupils will understand that...
 Meal Planning requires knowledge and skills in preparing meals that are nutritious, hygienic,
palatable, affordable, and attractive.
Essential Questions:
 What do you consider in planning meals to ensure its success?

Objectives:
At the end of the period the Grade 4 students are expected to do the following;
a. identify the tools and equipment in cooking adequate and nutritious meals;
b. give the importance of each tools and equipment; and,
c. draw the different tools and equipment.

I. Preliminaries
Focus : Planning adequate and nutritious family meals
Motivation : Picture Analysis
 Learners will have to identify what is the picture all about.
APK:
 What are the tools that you have in your home for cooking?
 Do you know what their correct names are?
II. Lesson Development :
A. Presentation of Concepts
a. Presentation (Acquisition)
 Teacher will discuss about the different types of Tools and Equipment’s in cooking adequate and
nutritious family meals.
b. Activity
(INDIVIDUAL ACTIVITY)
 Learners will have to draw and label each tools according to its uses.

B. Broadening of Concept:
 Why is it important familiarize each tools for cooking?
 Why is it important for us to have knowledge about tools and equipment’s use in cooking?
 How can you assure that you use the correct tools needed?
 How will you prepare a healthy food for the family?

C. Integration:
1. Ignacian Core/Related Values: Patience, Courage, determination
What values do we need to develop in planning for family meals?
2. Social Orientation:
 Why do we have to plan for a family meal?
3. Lesson Across Discipline: Science and Math
 What are those vitamins that has a great benefit in our body?
 4.Biblical Passage:
Proverbs 12:24
“The Hand of the diligent will rule, while the slothful will be put to forced labor.”
Are you happy with your performance task? How do you ask God’s Guidance in doing your
performance task?
III. Evaluation/Assessment:
 What are the benefits of eating food according to the basic food groups?
 How can we connect meal planning to the basic food group?

IV. Summary/Action:
 What is meal planning?
 What are the different food groups?
 Who can differentiate go, glow and grow?
V. Purposive Assignment:
Please research on about the food pyramid.
*What consist of a food pyramid?”

References: Handbook, book , internet

Instructional Materials : projector, LCD
Prepared By: Checked by: Noted by:
Ms. Chris Ann Mae Fernandez Mrs. Alelie G. Cornelio Mrs. Gina Barrios
Date: January23, 2020 Date; Date _________________

STATUS of IMPLEMENTATION MODIFICATION/S

___ Implemented _____________________________________________________
___ Partially Implemented _____________________________________________________
___ Not Implemented _____________________________________________________
Remarks: _____________________________________________________
_____________________________

Observed by: Remarks:

_______________________ ________________________________________________________________
Date:__________________ ________________________________________________________________
 PILAR COLLEGE OF ZAMBOANGA CITY, INC
R.T Lim Boulevard, Zamboanga City
Basic Education Department
PAASCU Accredited Level III
A.Y 2019-2020

LEARNING PLAN

Subject Area: HELE 5 Date: January 27, 2020

Unit Topic: Planning Family Meals Lesson #: 1 Quarter: Fourth Unit 1

Transfer Goal:
The students on their own will be able to:
 As children of GOD, pupils will be able to identify the meal pattern to achieve efficiency in
preparing meals for the family. Pupils will also demonstrate the different ways to set the
table properly and to clear up the table.
Essential Understanding:
The pupils will understand that...
 Guide in planning the family meals include referring to the Three Basic Food Groups, Food Pyramid,
and My Plate: Following the meal pattern; estimate the food budget; and wise buying.
Essential Questions:
 How do the Food Pyramid, Basic Three Food Groups, and My Plate help ensure success in planning
family meals?
Objectives ;
After the 60 mins of discussion the grade 5 pupils are expected to do the following:
a. identify the tools and equipment in cooking adequate and nutritious meals;
b. give the importance of each tools and equipment; and,
c. draw the different tools and equipment.
I. Preliminaries
Focus : Planning adequate and nutritious family meals
Motivation : Picture Analysis
 Learners will have to identify what is the picture all about.
APK:
 What are the tools that you have in your home for cooking?
 Do you know what their correct names are?

II. Lesson Development :

B. Presentation of Concepts
a. Presentation (Acquisition)
 Teacher will discuss about the different types of Tools and Equipment’s in cooking adequate and
nutritious family meals.
b. Activity
(INDIVIDUAL ACTIVITY)
 Learners will have to draw and label each tools according to its uses.

B. Broadening of Concept:
 Why is it important familiarize each tools for cooking?
 Why is it important for us to have knowledge about tools and equipment’s use in cooking?
 How can you assure that you use the correct tools needed?
 How will you prepare a healthy food for the family?
 C. Integration:
1. Ignacian Core/Related Values: Courage, determination
 As a student or a family member how will you influence others, for living a healthy lifestyle?
2. Social Orientation:
 In our society now a days, do most people do the menu planning or applying the menu
planning?
3. Lesson Across Discipline: Science and Math
-what will be the possible outcome if you are not going to eat healthy foods?
-for us in the culture of Filipino are we fun of planning our menu or not?
4. Biblical Passage:
Proverbs 12:24
“The Hand of the diligent will rule, while the slothful will be put to forced labor.”
Are you happy with your performance task? How do you ask God’s Guidance in doing your
performance task?
IV Evaluation
 What is the importance of knowing the tools and equipment in cooking?
What could be the disadvantage if you don’t know how to identify each tools?

V Summary/Action:
 What are the tools and equipment in cooking?
 Give its uses?
V. Purposive Assignment:
Review the lesson about the tools and equipment in cooking.

References: Handbook
Instructional Materials : LCD, projector
Prepared By: Checked by: Noted by:
Ms. Chris Ann Mae G. Fernandez Mrs. Alelie G. Cornelio Mrs. Gina Barrios
Date: January 23, 2020 Date; Date _________________

STATUS of IMPLEMENTATION MODIFICATION/S

___ Implemented _____________________________________________________
___ Partially Implemented _____________________________________________________
___ Not Implemented _____________________________________________________
Remarks: _____________________________________________________
_____________________________

Observed by: Remarks:

_______________________ ________________________________________________________________
Date:__________________ ________________________________________________________________
 PILAR COLLEGE OF ZAMBOANGA CITY, INC
R.T Lim Boulevard, Zamboanga City
Basic Education Department
PAASCU Accredited Level III
A.Y 2019-2020

LEARNING PLAN
Subject Area: HELE 6 Lesson #: 2 Date: January 27, 2020
Unit Topic: Food Preservation Quarter: Fourth Unit: 1

Transfer Goal:
The students on their own will be able to:
 The student will be able to independently use their knowledge and skills in Food Preservation,
planning meals for different occasions, napkin folding, set the table, with different styles and
recycling leftovers.

Essential Understanding:
The pupils will understand that...
Food can be preserved through freezing, drying, and use of chemical preservatives and
canning,
Preserving of foods extends its shelf life and eating quality.
Essential Questions:
 How does food preservation contribute to comfort and economy of the family?

Objectives :
The Grade 6 pupils will be able to:
a. identify the tools and equipment for food preservation;
b. give the importance of each tools and equipment in food preservation; and,
c. draw the different tools and equipment in food preservation and give its uses.

I. Preliminaries
Focus : Food Preservation
Motivation : Picture Analysis
 Learners will have to identify what is the picture all about.
APK:
 Does your mother cook jams at home? What are the tools she usually use?

II. Lesson Development :

A. Presentation of Concepts

a. Presentation(Acquisition)
The teacher will present a powerpoint presentation about tools and equipment in food preservation.
B. Activity
Learners will have to draw and identify each tools, and give its uses.

B. Broadening of Concept:
 Why is it important familiarize each tools in food preservation?
 Why is it important for us to have knowledge about tools and equipment’s use in food
preservation?
 How can you assure that you use the correct tools needed for food preservation?
 How does food preservation contribute to comfort and economy of the family?
 C. Integration:
1. Ignacian Core/Related Values: Patience, Courage, determination
 What values do we need to develop in preserving foods?

2. Social Orientation:
 In our society now a days, why do you think people are doing food preservation?

3. Lesson Across Discipline: Science

 How can we integrate our topic to the other subject? Why?
 Why do we need to consider in mixing different preservatives to preserve food?

4.Biblical Passage:
Proverbs 12:24
“The Hand of the diligent will rule, while the slothful will be put to forced labor.”
Are you happy with your performance task? How do you ask God’s Guidance in doing your
performance task?
III. Evaluation/Assessment:
 Name and give an example of each tools and equipment’s use in food preservation?
 Why do you think you need to familiarize each tools needed in food preservation?

IV. Summary/Action:
 What could be the disadvantage if you don’t know how to identify each tools?
 Why do you need to know the proper way of using kitchen tools and equipment?
V. Purposive Assignment:
Please research about Project plan
*What are the parts of a project plan

References: Handbook
Instructional Materials : projector, laptop, book
Prepared By: Checked by: Noted by:
Ms. Chris Ann Mae G. Fernandez Mrs. Alelie G. Cornelio Mrs. Gina Barrios
Date: January 23,2020 Date; Date _________________

STATUS of IMPLEMENTATION MODIFICATION/S

___ Implemented _____________________________________________________
___ Partially Implemented _____________________________________________________
___ Not Implemented _____________________________________________________
Remarks: _____________________________________________________
_____________________________

Observed by: Remarks:

_______________________ ________________________________________________________________
Date:__________________ ________________________________________________________________