SEMI DETAILED LESSON PLAN

In TVE (COOKERY 9)
I. Objectives:
At the end of the lesson the students should be able to:
1. Define garnishing.
2. Identify some tips on selecting a garnish.
3. Demonstrate the steps in making apple swan design, tomato rose, and water lily onions
design.
(TLE-HECK9PA-Ig-5)
II. Subject Matter:
Topic: Garnishing
Reference: Technical vocational livelihood, Home economics/cookery/manual pp.92-
93
Technical vocational livelihood, Home economics/cookery/curriculum guide
pp.13 of 44
= http://ww.prettyfood.com/garnishes/fruitgarnishes.html
Materials: LCD projector, laptop, visual aids (tools used in garnishing)

III. PROCEDURE:
A. Preparation
Prayer
Greeting and checking of attendance
Collection of assignment
Review
Motivation
(The teacher show some pictures and ask some questions to the students.)

B. Presentation:
Ask some questions about the pictures. What have you observed from the
pictures?
What are the important things you learned from the pictures?
Begin the lesson by stating the objectives needed to be learned from this
lesson.
C. Lesson Proper
Activity:
1. Group the students in three (3)
2. Distribute the tools and vegetables or fruits to the students needed in making
apple swan design, tomato rose design, and water lily onion design.
3. Give them 10 minutes to watch the videos of steps in making apple swan, tomato
rose, and water lily designs and 35 minutes to demonstrate each steps.
4. Present and discuss the rubrics.
5. Rate the student’s performance according to the rubrics below.
6. Let the group present their outputs.
Rubrics:
Dimension P E R F O R M A N C E L E V E L
Excellent (4 pts.) Very Satisfactory Satisfactory (2 pts.) Needs Improvement No Points
(3 pts.) (1 pt.) Attempt Earned
(0 pt.)
1. Use of tools and Uses tools and Uses tools and Uses tools and Uses tools and No
equipment equipment equipment equipment correctly equipment attempt
correctly and correctly and and but less incorrectly and less
confidently at all confidently most confidently confidently most of
times of the times sometimes the time

2. Application of Manifests very Manifests clear Manifests Manifests less No

procedures clear understanding of understanding of understanding of the attempt
 understanding of the step- by-step the step-by-step step- by-step
the step- by-step procedure procedure but procedure seeking
procedure sometimes seeks clarification most of
clarification the time
3. Safety work habits Observes safety Observes safety Observes safety Most of the time not No
precautions at all precautions most precautions observing safety Attempt
times of the time sometimes precaution
4.Product Product is very Product is Product is less Product is not No
attractive and very attractive and attractive and less attractive and not attempt
enticing to enticing to enticing to appetite enticing to appetite
appetite appetite
5. Time Work completed Work completed Work completed 35 Work completed 45 No
management ahead of time within allotted minutes beyond minutes beyond attempt
time
TOTAL POINTS

Goup 1- Task
1. Make the apple swan design.
Group 2- Task
2. Make the tomato rose design.
Group 3. – Task
3. Make the water lily onion design.

D. ANALYSIS:
1. Do you have fun in making each design?
2. Does everybody cooperate in making the output?

E. ABSTRACTION:
1. What have you learned from the activity?
2. How did the activity influenced your perspective in that making the design?

F. APPLICATION:
Actual making of different garnishing design.

G. GENERALIZATION:
What is garnishing? What are the tips in selecting a garnish?

IV. EVALUATION:
Checking of the output of the group by using the rubrics.

V. ASSIGNMENT
Answer the following:
1. What are the tools and equipment used in storing appetizer?
2. Give at least 5 sanitary practices when storing salad and appetizer.
Reference: Technical vocational livelihood, Home economics/cookery/manual
pp.94-96

Prepared by: Observed:

CATHERINE Y. HOBAYAN EDGAR P. LONZAGA

Subject Teacher SSP - IV