4.2 (Week1-3)

WEEKLY LEARNING PLAN IN TLE
School OLONGAPO WESLEY SCHOOL, School Year 2022-

INC 2023
Teacher AEJAE M. AVILA,LPT Grade Level 10
Quarter THIRD
Topic PREPARE EGG DISHES
Week No. 1-3 Date
Content The Wesleyan learners demonstrate an understanding preparing and
Standard cooking vegetable dishes
Performan The Wesleyan learners independently prepare and cook vegetable dishes
ce
Standard
Formati The Wesleyan learners will independently prepare and cook vegetable dishes
on competently
Standar
d
Learning The Wesleyan learners:
Competenci  A1. Identify ingredients according to standard recipe
es  A2. Identify market forms of vegetables
 M1. Discuss various kinds of vegetables according to a given menu
 T1. Present vegetable dishes
 T2. Store vegetables
Learning At the end of the week, the Wesleyan learners will be able to…
Targets ● Identify market forms of vegetables
● Discuss various kinds of vegetables
● Present vegetable dishes
Learning NC COOKERY II – LEARNING MODULE

Reference(
s)
Other Powerpoint Presentation
Learning
Resource(s)
21st Century Critical thinking and problem-solving skills, Collaboration and communication skills,
Skills and Technological literacy
Technology Use of online simulations and interactive websites.
Integration
PROCEDURES
Essenti ● What contributes to a good vegetable dish?

al
Questio
ns
Essential The Wesleyan learners will have the opportunity to understand:
Understandi
ng  quality food is a product of good cooking skills and planning
Transfer Goal Wesleyan learners, on their own and in the long run will master the appropriate
cooking times for different vegetables to achieve desired levels of tenderness while
retaining their natural colors and nutrients
ASSESSMENT
EVIDENCE
GOAL Demonstrate delicious, appetizing, and cost-effective recipes of vegetable
ROLE Owner of a small food business in your community
AUDIENCE Culinary Arts Students
SITUATION You are invited by the management of World Trade Center to participate in a
food exhibit and conduct one food demonstration on vegetable.
PRODUCT Vegetable Recipe
STANDARD Understanding,Performance,Process
S
Formative Summative Self-Assessment

Generalizati Quiz IRF Chart
on
Problem
Solving
LEARNIN REMARK
G EXPLO S/
OBJECTIV RE NOTES
ES
LC1: Activity: Brainstorming

Identify Description: Accomplish the graphic organizer below.
utensils,
and  Why I like vegetables
equipme  Why I do not like vegetables
nt
needed
in
preparin
g egg
dishes
LEA REM
RNI FIRM-UP ARK
NG S/
TA NOT
RG ES
ETS
Activity: Sorting and Classifying
Description: Name and classify the following according to parts of plants.
Name Classification
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
LEARNI DEEPE REMARKS

NG N / NOTES
TARGE
TS
Activity: Critique Writing
Description: Answer the given question below.
 How will you store these vegetables: onion, cabbage, garlic,

carrot, spinach, pechay, potato, and tomato?
 How can you make vegetable dishes attractive, inviting, and

stimulating to children and to those who do not eat much
vegetables?
LEARNI TRANSFER REMARK

NG S/
TARGET NOTES
S
Wesleyan Activity: Performance Task
learners, on Learning Competency: Create vegetable dishes
their own and
in the long Activity: Performance Task
run, will be Description: You are graduating students in the Culinary Arts Course. You are asked
able to by the College Dean to cook and prepare main courses like vegetables for their five
demonstrate guests who are administrators. Your challenge is to prepare a special, delicious, and
egg dish appetizing vegetable course to suit the taste of the guests.
Scoring Rubric
Criteria 5 3 2
Food The presentation The The

presentation/ is appetizing and presentation presentation is dull
Appearance attractive. Food is appetizing and unattractive. There
contains garnishes. and attractive are no garnishes on food
to some extent.
Food is garnished
sparingly.
Taste/Flavor The taste is The taste is The taste is bland and

palatable, palatable and the not palatable,
flavorful, flavor is somewhat lacking in flavor.
and well-blended. blended.
Safety and The The The

Cleanliness demonstration is demonstration is demonstration is
consistent in somewhat not consistent in
following safety consistent in following safety
measures in following safety measures in cooking
cooking measures in -not wearing proper
- with proper cooking attire,dirty, and messy
cooking attire, very -incomplete
orderly, and very cooking attire,
clean. orderly, and clean.
LEARNI VALUES REMARK
NG INTEGRATION S/
TARGET NOTES
S
Reflective Journal:
Instructions: Identify the institutional core values that you have
achieved during and after the discussions and activities. Write a short
explanation defending your answer.
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
Prepared by:
AEJAE M. AVILA,LPT
Subject Teacher
Checked by:
AMY A. SARABIA, EdD

High School Principal

4.2 (Week1-3)

Uploaded by

Copyright:

Available Formats

4.2 (Week1-3)

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

4.2 (Week1-3)

Uploaded by

Copyright:

Available Formats

WEEKLY LEARNING PLAN IN TLE

School OLONGAPO WESLEY SCHOOL, School Year 2022-

Learning NC COOKERY II – LEARNING MODULE

Essenti ● What contributes to a good vegetable dish?

Formative Summative Self-Assessment

LC1: Activity: Brainstorming

LEARNI DEEPE REMARKS

 How will you store these vegetables: onion, cabbage, garlic,

 How can you make vegetable dishes attractive, inviting, and

LEARNI TRANSFER REMARK

Food The presentation The The

Taste/Flavor The taste is The taste is The taste is bland and

Safety and The The The

AMY A. SARABIA, EdD

You might also like