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LPDESSERT
LPDESSERT
Department of Education
Region XII
Lesson Plan
COOKERY NC II
I. OBJECTIVES
Topic: Identify tools and equipment needed in preparing desserts Allotment: 2 hours
Reference: Cookery NC-II Module
Materials: pictures, module, power point presentation
III. PROCEDURE
A. Preliminary activities
1. Prayer
2. Greeting
3. Checking of attendance
B. Motivation
- The teacher will group the class into four and she will give a pictures of tools and
equipment in preparing desserts. Guide questions will be asked to students until they
will recognize the topic of the day.
-
C. Lesson Proper:
Let the students identify tools and equipment in preparing desserts through discussion.
Analysis
Guided Questions
Application
Rubrics
1. finished on time 25
2. Shows mastery of the given task 25
3. Identify the tools and equipment correctly 25
4. knowledge on the different tools and equipment 25
100%
Abstraction:
The teacher will ask students process question as goal for the day.
1. Why is there a need to learn different tools and equipment in preparing desserts?
IV.ASSESSMENT
Oral Questioning
Rubrics
1. finished on time 25
2. Shows mastery of the given task 25
3. Identify the tools and equipment correctly 25
4. knowledge on the different tools and equipment 25
100%
V. ASSIGNMENT
1. Make a List of different tools and equipment in preparing desserts. Write in a one-half sheet of
paper.
Lesson Plan
COOKERY NC II
I. OBJECTIVES
III. PROCEDURE
a. Preliminary activities
1. Prayer
2. Greeting
3. Checking of attendance
4. Review of past lesson
b. Motivation
The teacher will present a picture puzzle of the different types of deserts for to the
students to distinguish the topic for this day using guide questions.
c. Lesson Proper:
Let the students distinguish the different types of desserts in every meal and the
importance of dessert through discussion.
Analysis
Guided Questions
Application
Oral Questioning
Rubrics
Abstraction:
The teacher will ask students process question as goal for the day.
IV.ASSESSMENT
- The students will discuss the different types of desserts and the importance of it in a
meal. The teacher will give each group a manila paper and pentel pen and write their
answers and the teacher will assign one students to represent to the class.
Rubrics
TOTAL 100%
V. ASSIGNMENT
Lesson Plan
COOKERY NC II
I. OBJECTIVES
Topic: Classify desserts according to types of Ingredients used and Identify characteristics of
desserts.
Time Allotment: 2 hours
Reference: Cookery NC-II Module
Materials: pictures, module, textbook, power point presentation.
III. PROCEDURE
a. Preliminary activities
1. Prayer
2. Greeting
3. Checking of attendance
4. Review of past lesson
b. Motivation
c. Lesson Proper:
Let the students discuss the classification of desserts according to types of ingredients
used and identify characteristics of desserts through discussion.
Analysis
Guided Questions
Rubrics
Abstraction:
The teacher will ask students process question as goal for the day.
d. Why is it necessary to used and identify the different ingredients in making desserts?
IV.ASSESSMENT
Return Demonstration
Appropriateness 20%
100%
V. ASSIGNMENT
Lesson Plan in
Cookery NC II
I. OBJECTIVES
Time: 2 hours
A. PRELIMINARY ACTIVITIES
1. Prayer
2. Greetings
3. Energizer
4. Checking of attendance
B. MOTIVATION
The teacher will show Video Presentation of quality points to look for when
selecting ingredients in preparing desserts.
C. LESSON PROPER:
1. Activity- TELL ME
The students will be group into five. They will be given several picture of
desserts to be identified and one member will present it to the class.
2. Analysis
a. What are the different varieties of ingredients used in preparing
desserts?
b. Enumerate the different varieties ingredients in preparing desserts.
3. Abstraction
Teachers will discuss and give inputs on the varieties of ingredients in
preparing desserts
4. Application
The student will discuss the importance of the varieties of ingredients needed in
preparing desserts.
IV.EVALUATION
V. ASSIGNMENT
Make a compilation of the different pictures of desserts from the magazines and
newspapers.
Republic of the Philippines
Department of Education
Region XII
Lesson Plan in
Cookery NC II
I.OBJECTIVES
Time: 2 hours
A. PRELIMINARY ACTIVITIES
1. Prayer
2. Greetings
3. Energizer
4. Checking of attendance
B. MOTIVATION
C. LESSON PROPER
1. Activity
Let the students watch videos in preparing desserts with different sweet sauces.
2. Analysis
What are the sweet sauces in preparing desserts?
3. Application:
The student will discuss the importance of selecting sweet sauces in preparing desserts.
4. Abstraction:
Group the students in 5 and let them perform on how to prepare sweet sauces in presenting
desserts
CRITERIA:
Appearance-30%
Quality of ingredients=30%
Consistency=20%
5 4 3 2 1
APPEARANCE
QUALITY OF
INGREDIENTS
CONSISTENCY
WORK HABIT
V. ASSIGNMENT:
Lesson Plan
COOKERY NC II
Content standard: The learners demonstrate an understanding how to prepare variety of desserts
and sauces
Performance Standard: The learners independently present/plate different varieties of desserts and
sauces
1-OBJECTIVES
II-SUBJECT MATTER
III-PROCEDURE
i. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson
j. Motivation
- The teacher will show video presentation on the different varieties of desserts. Guide
questions will be asked to students until they will recognize the topic of the day.
C-Lesson Proper:
A. Lesson Proper
2. Activity- TELL ME
The students will be group into five. They will be given several picture of
desserts to be identified and one member will present it to the class.
3. Analysis
a. What did you observe with different varieties of desserts and
sauces?
b. Enumerate ingredients in preparation of sauces
3. Abstraction
Teachers will discuss and give inputs on the varieties of desserts and sauces
4. Application
Rubrics
>finish on tine
>show mastery of the given task
>Identify the different varieties of desserts and sauces
>knowledge on the preparation of different sauces
IV-EVALUATION
Rubrics
Formative test
a. What are the different varieties of desserts and sauces?
b. Enumerate the different ingredients in preparation of sauces
c. State the importance of sauces in presenting dessert
V- ASSIGNMENT
Lesson Plan
COOKERY NC II
I-OBJECTIVES
II-SUBJECT MATTER
III-PROCEDURE
A. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson
B. Motivation
The teacher will show video presentation on the workplace safety procedures. Guide
questions will be asked to students until they will recognize the topic of the day.
C-Lesson Proper:
C. Lesson Proper
3. Activity- TROUBLE SHOOT
The students will be group into five. They will be given several picture of
to be identified and one member will present it to the class.
4. Analysis
a. What did you observe with different pictures areas for work safety
b. Enumerate some safety procedures in the activity
3. Abstraction
Teachers will discuss and give inputs on safety procedures in the workplace
4. Application
The student will give the dos and don’ts for safety procedure
practices.
Rubrics
>finish on tine
>show mastery of the given task
>Identify the different varieties of desserts and sauces
>knowledge on the preparation of different sauces
IV-EVALUATION
Rubrics
Formative test
a. What are the different areas to be considered for safety workplace
b. Enumerate the steps for safety procedures
c. Sate the importance for safety working area
V-ASSIGNMENT
Lesson Plan
COOKERY NC II
I.OBJECTIVES
II.SUBJECT MATTER
III.PROCEDURE
o. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson
p. Motivation
- The teacher will show video presentation on the different desserts. Guide questions
will be asked to students until they will recognize the topic of the day.
C.Lesson Proper:
d. Lesson Proper
4. Activity- GUESSING GAME
The students will be group into five. They will be given
several picture of desserts to be identified and one member will present it to the
class.
5. Analysis
a. What did you observe with different pictures of desserts?
b. Enumerate dessert accompaniments and hygienic
procedures in presenting /plating desserts.
3. Abstraction
Teachers will discuss and give inputs on the dessert accompaniments and
hygienic procedures in presenting /plating desserts.
4. Application
IV.EVALUATION
Formative test
e. What are the different desserts accompaniments in presenting/plating desserts?
f. Enumerate the hygienic procedures in presenting/plating dessert
g. State the importance of the desserts accompaniments and hygienic procedures
in presenting/plating desserts.
V. ASSIGNMENT
Make a Portfolio of Different Presentation of the Desserts with the Different Accompaniments.
Republic of the Philippines
Department of Education
Region XII
Lesson Plan
COOKERY NC II
I.OBJECTIVES
III.PROCEDURE
A. Preliminary activities
a.1. Prayer
a.2. Greeting
a.3. Checking of attendance
a.4 Review of previous lesson
B. Motivation
- The teacher will show video presentation on the different desserts. Guide questions
will be asked to students until they will recognize the topic of the day.
C. Lesson Proper:
Analysis
Abstraction
Teachers will discuss and give inputs on the dessert accompaniments and
hygienic procedures in presenting /plating desserts.
Application
Formative test
a. What are the different desserts accompaniments in presenting/plating
desserts?
b. Enumerate the hygienic procedures in presenting/plating dessert
c. State the importance of the desserts accompaniments and hygienic
procedures in presenting/plating desserts.
V. ASSIGNMENT
Make a Portfolio of Different Presentation of the Desserts with the Different Accompaniments.
Republic of the Philippines
Department of Education
Region XII
Lesson Plan
COOKERY NC II
I. OBJECTIVES
1. Identify the proper storing of desserts.
2. Discuss the procedure of proper storing of desserts.
3. Appreciate the importance of proper storing of desserts.
III. PROCEDURE
A. Preliminary Activities:
a.Prayer
b.Greetings
c.Review
d.Motivation
Are you practicing personal hygiene while preparing food?
When you are eating did you wash your hands?
B. Lesson Proper:
1. Activity ”Picture Prompt”
Let the students describe the picture about the sanitary practices when storing
desserts.
2. Analysis
4. Application
Group the students into two groups. Let them demonstrate how to store the
different desserts dishes in a right storing materials and packaging.
Direction:
Student will present their work in front of the class and evaluate
them based on scoring rubrics.
IV. EVALUATION
Direction:
Student will present their work in front of the class and evaluate them based on scoring
rubrics.
RUBRICS
Descriptor SCORE
5 3 1
V. ASSIGNMENT