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DLL 3

This document outlines a lesson plan to teach learners about preparing sandwiches. The objectives are for learners to understand culinary terms related to sandwiches and independently prepare sandwiches. The lesson will review tools used in sandwiches and ingredients. It will discuss different types of sandwiches like cold, hot, open-faced. Learners will practice identifying sandwich terms and classifications. Formative assessment involves asking learners to classify example sandwiches as hot or cold. The lesson aims to help learners understand differences between hot and cold sandwiches and culinary terms used in sandwich preparation.

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Melvin Hernandez
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© © All Rights Reserved
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51 views

DLL 3

This document outlines a lesson plan to teach learners about preparing sandwiches. The objectives are for learners to understand culinary terms related to sandwiches and independently prepare sandwiches. The lesson will review tools used in sandwiches and ingredients. It will discuss different types of sandwiches like cold, hot, open-faced. Learners will practice identifying sandwich terms and classifications. Formative assessment involves asking learners to classify example sandwiches as hot or cold. The lesson aims to help learners understand differences between hot and cold sandwiches and culinary terms used in sandwich preparation.

Uploaded by

Melvin Hernandez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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I.

OBJECTIVES
The learners demonstrate an understanding of the knowledge, skills,
A. Content Standards
and attitudes required in preparing sandwiches.
B. Performance Standards The learners independently prepare sandwiches.
L.O. 1.1 . Identify culinary terms related to sandwiches.
Learning Competence
C. 1.2 Identify type/ classification of sandwiches.
Write the LC code for each
TLE_HECK9- 12SW-IIIa-11
II. CONTENT PREPARE SANDWICHES (SW)
III. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages Cookery Module 1 Manual
Aniceta S. kong and Anecita P. Domo
2. Learner’s Material pages Pages 130-133
3. Textbook pages
4. Additional Materials from
Learning Resources (LR) portal
Other Learning Resources Internet
B.
IV. PROCEDURES
A. Reviewing previous lesson or What are the tools, utensils and equipment used in preparing sandwich?
presenting the new lesson What are the ingredients used for sandwiches?
Establishing a purpose for the Show different videos of sandwiches.
B.
lesson
Presenting examples/instances of What are the culinary terms related to sandwiches?
C.
the new lesson What are the two types of sandwiches?
Discussing new concepts and Give examples of Cold sandwiches.
D.
practicing new skills #1 Give examples of hot sandwiches.
Discussing new concepts and What is open-faced sandwich?
E.
practicing new skills #2 What is French toast?
Developing Mastery (Leads to How to prepare hot Open-faced sandwiches?
F.
Formative Assessment) Why is it important to know the culinary terms related to sandwiches.
Finding practical applications of Show pictures of sandwiches. Ask students to classify either hot or cold
G.
concepts and skills in daily living sandwiches.
Making generalizations and What is the difference between hot and cold sandwiches?
H.
abstractions about the lesson Name other terms used in preparing sandwiches.
Evaluating Learning Classify the following sandwiches either hot or cold sandwiches.
1. Club sandwich
2. Hamburger
I.
3. Pinwheel Sandwich
4. Burritos
5. French Toast
J. Additional Activities
V. REMARKS
VI REFLECTION
No. of learners who earned 80%
A.
in the evaluation
No. of learners who require
additional activities for
B.
remediation who scored below
80%
Did the remedial lesson work?
C. No. of learners who have caught
up with the lesson
No. of learners who continue to
D.
require remediation
Which of my teaching strategies
E. worked well? Why did these
work?
What difficulties did I encounter
F. which my principal or supervisor
can help me solve?
G. What innovation or localized
materials did I used/discover
which I wish to share with other
teachers?

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