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TMDI Lesson Plan 1

The lesson plan aims to teach students about preparing stocks. It will classify the different types of stocks and their ingredients. Students will learn through a presentation, discussion, and group activity where they write recipes for different stock classifications. Their understanding will be evaluated through a quiz at the end.

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Diane Vill
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872 views3 pages

TMDI Lesson Plan 1

The lesson plan aims to teach students about preparing stocks. It will classify the different types of stocks and their ingredients. Students will learn through a presentation, discussion, and group activity where they write recipes for different stock classifications. Their understanding will be evaluated through a quiz at the end.

Uploaded by

Diane Vill
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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TMDI Lesson Plan

in

T.L.E 12 (Cookery)

I. OBJECTIVES

At the end of the lesson, the students are expected to:

1. Understand the principles of preparing stocks;


2. Classify the types of stocks
3. Appreciate the uses of spices and seasonings; and
4. Enumerate the ingredients in making stocks

II. CONTENT: Prepare Stocks Required for Menu Items

A. Content Standard
The learners demonstrate an understanding basic concepts and underlying theories in
preparing stocks, sauces, and soups

B. Performance Standard
The learners prepare a variety of stocks, sauces, and soups used in different cultures.

C. Learning Competency
LC Code: TLE_HECK9-12SSS-IIIa-20
Classify stocks and know the right ingredients in preparing each type of stocks.

III. LEARNING RESOURCES

REFERENCES: Cookery Book Manual pp. 198-206


MATERIALS: Laptop, TV, PowerPoint

IV. PROCEDURES

Learning Episode 1

Teacher’s Activity Students’ Activity


A. Preliminaries
Classroom Management
Prayer
Greetings
Checking of attendance
Review/ Drill of previous topic
1. Who can still recall your previous lesson? The students will answer.
2. How do you handle seafood hygienically?

B. Motivation: Short video presentation


Guide Question:
Based on the short video that you have The students will answer.
watched, what do you think is it all about?

C. Presentation of Competency: Classify stocks and


know the right ingredients of each type of stock.
Skills: Classify
Methodology: Discussion
Context:
D. Importance
Stocks play a vital part in culinary world as the
basis for soups and sauces and more. Stocks, after all,
are the backbone of quality soups, sauces, and
braising liquids. There are few other flavoring
components that have such a dramatic impact on the
quality of finished dishes.

E. Formative Assessment
At the end of the lesson you will learn how to
classify stocks, and enumerate the ingredients in
preparing each type of stock.

Learning Episode 2

Teacher’s Activity Students’ Activity


Modelling:

Before the lesson proper, the teacher will


define terms which will appear on the lesson and that
may bring confusion.

The teacher will start the discussion using a The students will take down notes during the
PowerPoint presentation. discussion.

Learning Episode 3

Teacher’s Activity Students’ Activity

A. Guided Practice:

The learners will be grouped into 2 groups.


Each group will choose one of the classifications of The students will do the activity.
stocks and they will write down the ingredients
needed for the stock recipe and its procedure. Write
it in a one whole sheet of paper. They will be given
10 minutes to do the task.

Rubric below will be the basis for assessing class


performance in group activity
Clear and neatness of
recipe guide 25 points

Cooperation and 10 points


teamwork

B. Independent Practice: Oral Recitation


The teacher will pose a question and then call on
each student individually.
Learning Episode 4

Evaluation: Quiz

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