ST.

FRANCIS XAVIER ACADEMY

LEARNING PLAN IN T.L.E 10
Prepared by: Jo-an W. Nini

QUARTER: 2nd Quarter TIME FRAME: January - Febraury

TOPIC: Cookery
STAGE 1
CONTENT STANDARDS: PERFORMANCE STANDARD: PVMGO-VMOSA VALUES
The learners demonstrate an understanding The learners shall be able to: CEAP PILLAR OBJECTIVES INTEGRATION
of/on:  The learner independently J- USTICE AND PEACE
 he learner demonstrates understanding in prepares and cooks seafood E-COLOGICAL INTEGRATION
E- NGAGED CITIZENSHIP  Responsible
preparing and cooking seafood dishes dishes
P- POVERTY REDUCTION  Dedication
G- ENDER SENSITIVITY  Patience
Y- OUTH EMPOWERMENT  Cooking
M- EDIA EDUCATION Positive
Attributes

MEANING MEAKING: ESSENTIAL QUESTION:

Essential Understanding:
Why is it important to know the characteristics of vegetables and seafood dishes and knowing facts how to
The student will understand that The nutrient
classify them?
affected the way they are handled and utmost
importance serving them raw vegetables and
seafood’s.

ACQUISITION OF KNOWLEDGE: ACQUISITION OF SKILLS:

 1. classify vegetables according to the type
they belong;  1.3. write a journal;
 1.2. identify vegetables that has flavor and  2.4. prepare ingredients according to a given recipe, required form, and time frame
components;  describe own experience in thawing frozen foods at home;
 4.4. wash raw vegetables following the standard procedure
 1.4. identify ingredients according to
 . Prepare the kitchen tools, equipment and ingredients based on required standard
standard recipe;
  2.1. know the characteristics of quality
vegetables;
 2.2. recognize facts about the characteristics
of quality vegetable
 recall facts in thawing frozen foods;
 3.3. compose a journal;
 3.4. thaw frozen vegetables following
standard procedures ; 4.1. identify
steps in washing vegetables;
 4.2. recognize facts in washing raw
vegetables;
 4.3. explain how to wash raw vegetables
following the standard procedure

TRANSFER GOAL:
Students on their own and in the long run will be able to independently prepares and cooks seafood dishes.

STAGE 2
OBTAINING EVIDENCES OF UNDERSTANDING THROUGH VARIED ASSESSMENTS
 Goal Independently prepares and cooks seafood dishes RUBRIC CRITERIA FOR TRANSFER TASK:

Role Cook

Audience Teachers and School Head

Situation Your mother task you to prepare and cook (Daing na Bangus) for
breakfast. List down tools and utensils you need to prepare in preparing
and cooking (Daing na Bangus)
Product/ Daing na Bangus Recipe
Performanc
e

Standard Rubric

TRANSFER TASK IN GRASPS FORM

 TYPE KNOWLEDGE AND UNDERSTANDING
PROCESS/SKILLS (MAKING-MEANING)
PRE- Pre-Test What’s New Activity 1
ASSESSMENT/DIAGNOSTIC : Classify vegetables according to
where they belong.
Direction: Using the table below,
give an example of the nine
classification of vegetables.
FORMATIVE ASSESSMENT Activity 3: Writing a journal. Activity 4: Identifying Direction
Direction: Write what you have learned
about theprinciple of preparing Below is a CHOPSUEY Recipe are
vegetables. To rate your answer, please listed according to standard re your
refer to the rubric for scoring activity notebook.
SUMMATIVE ASSESSMENT Post-Test Activity 2:
Recognizing details on the
market forms of vegetables
TRANSFER
Activity 2:
Identifying vegetables that has flavour
and color components. Direction:
Study the word puzzle below. Find the
vegetable and encircle them. You can
find them across and downward
Activity 1 :
To start the lesson on the market
forms of vegetables, recall some facts
on the different forms of vegetables by
answering the questions below.
Activity 3 :
Recalling the characteristics of the
market form of vegetables.
 SELF-ASSESSMENT B. Directions:
Inside the box are varieties of
fish and shellfish.
Identify/classify them according
to their characteristics
What I Can Do Independently prepares and cooks
A. Your mother task you to prepare seafood dishes
and cook (Daing na Bangus) for
breakfast. List down tools and
utensils you need to prepare in
preparing and cooking (Daing na
Bangus)

STAGE 3
A. UNIT ACTIVITIES MAP
ACTIVITIES FOR ACQUIRING KNOWLEDGE ACTIVITIES FOR MAKING MEANING AND ACTIVITIES LEADING TO TRANSFER
AND SKILLS DEVELOPING UNDERSTANDING

EXPLORE

Pre-Test What’s New Activity 1 Activity 2:

: Classify vegetables according to where they
belong.
Direction: Using the table below, give an
example of the nine classification of
vegetables.
Identifying vegetables that has flavour and color components.
Direction: Study the word puzzle below. Find the vegetable
and encircle them. You can find them across and downward

FIRM-UP

Activity 3: Writing a journal. Activity 4: Identifying Direction Activity 1 :

Direction: Write what you have learned
about theprinciple of preparing vegetables.
To rate your answer, please refer to the
rubric for scoring
To start the lesson on the market forms of vegetables, recall
some facts on the different forms of vegetables by answering
Below is a CHOPSUEY Recipe are listed the questions below.
according to standard re your activity
notebook.
 DEEPEN

Post-Test Activity 2: Activity 3 :

Recognizing details on the market forms Recalling the characteristics of the market form of vegetables.
of vegetables

TRANSFER

B. Directions: What I Can Do Independently prepares and cooks seafood dishes

Inside the box are varieties of fish and A. Your mother task you to prepare and cook
shellfish. Identify/classify them (Daing na Bangus) for breakfast. List down
according to their characteristics tools and utensils you need to prepare in
preparing and cooking (Daing na Bangus)

B. PRE-ASSESSMENT MATRIX
CODE LEVEL OF WHAT WILL I HOW WILL I ASSESS? HOW WILL I SCORE? RELATED ACTIVITES
(A,M,T ASSESSMENT ASSESS? MC items
) (Learning
Competencies)
KNOWLEDGE  .1. classify Scoring System One point per correct answer. PRE-TEST
(15%) vegetables
according to
the type they
belong;
 1.2. identify
 vegetables that
has flavor and
components;
 1.4. identify
ingredients
according to
standard
recipe;
 2.1. know the
characteristics
of quality
vegetables;
 2.2. recognize
facts about the
characteristics
of quality
vegetable
 recall
facts in
thawing
frozen
foods;
 3.3.
compos
ea
journal;
 3.4.
thaw
frozen
vegetabl
es
followin
g
standar
d
procedu
res ; 4.1.
identify
 steps in
washing
vegetabl
es;
 4.2.
recogni
ze facts
in
washing
raw
vegetabl
es;
4.3. explain how to
wash raw vegetables
following the standar
PROCESS/SKILLS  1.3. Scoring System Five points per correct answer. What I Can Do
(25%) write a A. Your mother task you to prepare
journal; and cook (Daing na Bangus) for
 2.4. breakfast. List down tools and
prepare utensils you need to prepare in
ingredie preparing and cooking (Daing na
nts Bangus)
accordi
ng to a
given
recipe,
require
d form,
and
time
frame
 describe
own
experie
nce in
thawing
frozen
foods at
 home;
 4.4.
wash
raw
vegetabl
es
followin
g the
standar
d
procedu
re
 .
Prepare
the
kitchen
tools,
equipm
ent and
ingredie
nts
based
on
require
d
standar
d

UNDERSTANDING Enduring Scoring System Five points per correct answer. B. Directions:
(30%) Understanding: Inside the box are varieties of fish
Student will understand and shellfish. Identify/classify them
The nutrient affected according to their characteristics
the way they are
handled and utmost
importance serving
 them raw vegetables
and seafood’s.

Essential Question:

Why is it important to
know the
characteristics of
vegetables and
seafood dishes and
knowing facts how to
classify them

PRODUCT/ Transfer Goal: RUBRIC RUBRIC Independently prepares and cooks

PERFORMANCE Students will own their seafood dishes
(30%) own Independently
prepares and cooks
seafood dishe

C. UNIT ASSESSMENT ACTIVITIES MATRIX

SCAFFOLD FOR TRANSFER

LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4
DIRECTED PROMPT OPEN PROMPT GUIDED TRANSFER INDEPENDENT TRANSFER

B. Directions: What I Can Do Recalling the characteristics of the market Transfer Task:
Inside the box are varieties A. Your mother task you to form of vegetables and seafood’s. Independently prepares and cooks
of fish and shellfish. prepare and cook (Daing na seafood dishes
 Identify/classify them Bangus) for breakfast. List
according to their down tools and utensils you
characteristics need to prepare in preparing
and cooking (Daing na Bangus)

CALENDAR OF ACTIVITIES

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Distribution of Module 1 Checking of Notes Checking of Notes Checking of Notes Retrieval of Module 1

Distribution of Module 2 Checking of Notes Checking of Notes Checking of Notes Retrieval of Module 2

Distribution of Module 3 Checking of Notes Checking of Notes Checking of Notes Retrieval of Module 3

Distribution of Module 4 Checking of Notes Checking of Notes Checking of Notes Retrieval of Module 4
Distribution of Module 5 Checking of Notes Checking of Notes Checking of Notes Retrieval of Module 5
&6 &6