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    Lesson Plan

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    Jaybelle Lagman

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    Lesson Plan

    Uploaded by

    Jaybelle Lagman
    9 views4 pages

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    9 views4 pages

    Lesson Plan

    Uploaded by

    Jaybelle Lagman

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    DOMINICAN COLLEGE OF TARLAC

    CAPAS, TARLAC
    COLLEGE OF EDUCATION

    DETAILED LESSON PLAN IN ENGLISH GRADE 2

    In Partial fulfilment of the requirements for the course

    FIELD STUDY 1 & 2

    Prepared by:

    Jaybelle L. Lagman

    Professional Education Student

    Checked by:

    DR. AUGUSTO R. DELA CRUZ


    Instructor
    DETAILED LESSON PLAN IN ENGLISH 2nd YEAR COLLEGE

    I. LEARNING OBJECTIVES
    1. Recognize the different functions of the menu
    2. Categorize different types of menu
    3. Recognize the importance of menu knowledge
    4. Create an appropriate menu for a business

    II. SUBJECT MATTER


    A. Topic: The Menu
    B. References: Claire Ann M. Yao, Ph.D.(2022).Fundamentals in Food
    Service Operations.(1-47).Rex bookstore,Inc.
    C. Language Learning Materials: audio-video presentation,
    D. Teaching Grammar Techniques: English
    D. Values Integrated: Teamwork, Responsibility, Creativity

    III. PROCEDURE

    A. Preliminary Activities

    Teacher’s Activity Learner’s Activity


    “Good Afternoon Class” “Good Afternoon Ma’am!”

    “Let us pray first, class representative can you lead (One Student will lead the Prayer)
    the prayer”

    Ms. Class Representative, may I know if anyone is


    absent today in our class? “No ma’am, everyone is present in
    class today”

    “That is great! So, class, how was your weekend?”


    It was great Ma’am
    That’s good! Did you enjoy your weekend bonding
    with your family? Did you eat in a restaurant?”
    Yes Ma’am
    “Aw, that’s good. I hope you enjoyed the food. Did
    you look at the menu? Because our topic today is all
    about menus, the different types of them.”

    “Can you guess which menu this belongs to? I will


    flash a picture on the screen and you tell me the
    name of the restaurant this menu belongs to.” (Students guessing the name of the
    restaurant)
    “Very good, class. So now we can start our
    discussion, but before that, can you pass this
    around? These menus are some examples that the (Students look at the menu and take
    3rd-year students made last school year. As you can some notes.)
    see, they are beautiful pieces. Feel free to take
    photos of them after class because you will also be
    making menus before the end of the semester.”

    B. Developmental

    1. Presentation
    Slide the prepared presentation and discuss
    the menu, its different types, where these The student will listen to the
    types of menus are used, how they are discussion
    created, and what their functions are.

    2. Motivation The student will answer the teacher's


    question.
    “Can you give me some restaurants that use
    this type of menu (as shown on the screen)?”
    Students will provide their takeaways
    “What did you learn from the lesson?”
    from the lesson, reflecting on what
    they have learned during the
    discussion.
    C. Closure

    1. Application
    Each group will brainstorm at least 5 dishes that Students will form a group with 5
    they need to cost, as I have taught them. Students members. They will create a mini
    will list all the ingredients and items needed. They
    will determine the price at which it should be menu using 5 dishes, determining their
    displayed on the menu to ensure profitability for the costs to establish prices and ensuring
    company. that their restaurant will generate a
    profit and to be submitted.
    2. Value Integration
    Teamwork, Responsibility, Creativity

    3. Generalization
    Creating a restaurant menu involves more than just
    listing dishes; it's an art that requires consideration
    of various factors such as customer preferences,
    cost-effectiveness, seasonality, and culinary
    creativity. Here are some generalization principles to
    keep in mind when creating a restaurant menu
    IV. Evaluation
    1. Menu Knowledge Quiz
    Teaching Strategy: Inquiry-Based Learning
    Materials: Quiz questions, answer sheets
    Significance: Students will test their menu knowledge through a quiz format.
    Instructions:
    1. Distribute the quiz questions.
    2. Answer the questions individually.
    3. Review and discuss the correct answers.
    Rubric - Accuracy, Understanding, Completion - 30 pts.

    V. Assignment
    1. Create a digital menu board for a virtual restaurant, incorporating menu functions and
    types.
    2. Develop a menu pricing strategy for a new food establishment, considering menu
    knowledge and market trends.

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