LEARNING PLAN

EXPLORE
This unit is about general guidelines in cleaning kitchen tools, equipment, and premises.
Preparing egg dishes, cereals, and starch dishes are also tuckled

Consider these questions:

How can a learner independently maintain clean kitchen tools, equipment and work
premises?
Map of Conceptual Change:

KWL CHART
Directions: Fill out the KWL Chart by answering each column. In the first column, write
what you know about the topic. In the second column, write what you want to know
about the topic. After you have completed your answers, write what you learned in the
third column.

What I Know What I Want to Know What I Learned

LEARNING FIRM-UP
COMPETENCIES (ACQUISITION)
LC1: Activity 1: Matching Type
Select tools, Instructions: Match column A with column B. Write the letter of the correct answer in the
equipment, blank before each number
utensils and
instruments
according to
Activity 2: True or False
food (fish)
Instructions: Write true on the line if the statement is correct or false if it is incorrect
processing
method

LC2 Scaffold for TRANSFER 1

Activity 3: Venn Diagram
Instructions: Using Venn Diagram, write the similarities and differences of kitchen tools
and equipment and cleaning tools and equipment. In the outer circle, write things about
them that are different and in the center circle write things that are alike then summary
the differences and similarities on the lines below.

Activity 4: Concept Map

Instructions: Connect the words and ideas to create your own concept about the lesson.

Scaffold for TRANSFER 2

Activity 5: Activity 5: PICTURE ANALYSIS
Instructions: Look at the pictures or images and write your answer below:
a. What can you see and say in the image?
Write the similarities and differences of the pictures/image
Self-assessment:
Instructions: Answer each questions comprehensively:

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 1. Why is there a need to clean and sanitize kitchen tools and equipment before and
after use?
2. How important is mise en place?

Interactive Quiz1: (Kahoot)

Instructions: Identify different cooking equipment and utensils.

Interactive Quiz2: (Essay)

Instructions: Answer each questions comprehensively

MGA PAGPAPALALIM / DEEPEN

KASANAYAN (MAKE MEANING)
NG
PAGKATUTO
(Learning
Competencies)
LC 3: Explain Instructions: Since you are done understanding the different cooking equipment and
the importance utensils in the previous parts of this lesson, you are now to complete the guided
of cleaning and generalization table below by giving your reason to the essential question, how can a
sanitizing learner independently maintain clean kitchen tools, equipment, and work premises?
kitchen tools, Answer the guide questions
equipment, GUIDED GENERALIZATION TABLE
and work
premises Essential Picture 1 Picture 2 Picture 3 C-E-
Question R

How can a Answer: Answer: Answer:

learner
independently Supporting Texts: Supporting Texts: Supporting Texts:
maintain clean
kitchen tools,
equipment, and Reason: Reason: Reason:
work premises?
Common Ideas in Reasons:
What are common answers among 3 pictures?
Enduring Understanding/Generalization
Students will understand that having knowledge, skills and attitudes can maintains clean kitchen
tools, equipment, and work premises
Questions:
1. What are your initial impressions about cleaning and sanitizing kitchen tools and
equipment?
2. Why is there a need to clean and sanitize kitchen tools and equipment before and after
use?
3. What are the benefits we can get in cleaning and sanitizing kitchen tools and
equipment
4. EQ: How can a learner independently maintain clean kitchen tools, equipment and
work premises?

Prompt for Generalization:

1. How would describe the importance of the pictures?
2. What did the 3 pictures show on how to maintain clean kitchen tools
3. Complete the EU statement in the answer sheet and justify your answer

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 ASYCHRONOUS ONLINE LEARNING MATERIALS
(examples: newsela.com, insertlearning, kami, wizer.me)
Picture 1:

Picture 2:

Picture 3:

Instructions: Read the following texts provided and be able to answer the Guided
Generalization table given. Make sure to fill out the boxes with the information needed.
Guide questions are provided for your use.

Holistic Rubric for Guided Generalization:

4 points Accurately interpret evidence,
statements, questions, etc.
3 points Identify the salient arguments (reasons
and claims) pro and con
2 points Thoughtfully analyze and evaluates
major alternative point of view
1 point Draws warranted, judicious, non-
fallacious conclusions
0 point Justifies key results and procedures,
explains assumptions and reasons and
reasons

Scaffold for Transfer 3:

Instructions: At this level, you are expected to answer the concept map about
maintaining cleanliness and sanitation of kitchen tools, equipment, and work premises

Map of Conceptual Change (same in Explore but with specific instruction)

Upon completing all the activities designed to your learning. It is now time to complete
the KWL Chart that you have initially answered at the beginning of this module
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 What I Know What I Want to Know What I Learned

MGA
KASANAYAN PAGLALAPAT / TRANSFER
NG
PAGKATUTO
(Learning
Competency)
PERFORMANCE Transfer Goal: The learner on their own and in the long run will be able to maintains clean
STANDARD: kitchen tools, equipment, and work premises through demonstrating knowledge, skills,
The learner and attitudes
independently
maintains clean Performance Task
kitchen tools, 1. One Product
equipment, Goal The goal is to show the importance of cleaning kitchen tools
and work and equipment in maintaining the cleanliness and sanitation of
premises the kitchen
Role You will be an artist/illustrator
Audience Your audience will be your TLE teacher and classmates
Situation In your house, you observe that your cleaning kitchen tools,
equipment and work premises are messy and unorganized. As
a Grade 9 student who is taking up TLE as your subject you are
assigned to create a collage on how on to have a clean kitchen.
Performance/Product You will create a collage of different cleaning kitchen tools and
equipment
Standards Your collage should represent the different cleaning kitchen
tools and equipment and you need to focus on relevance of the
theme, creativity, originality, resourcefulness, and design

Use of Web 2.0 App for Output (Ex. InShot, etc)

Instruction: You can use Power Director application, Inshot App or other video editing
tools to edit your video

Analytic Rubric:
CRITERIA 5 4 3 2 RATIN
G
Relevance to All All Pictures/ Picture/
the Theme pictures/cu pictures/cu cut-outs cut-outs do
t-outs are t-outs are are related not relate
related to related to to the topic to the topic
the topic the topic
and make and most
it easier to of it is
understand easier to
understand
Creativity All the Most of Only few of None of
pictures/cu the the the
t-outs used pictures/cu pictures/cu pictures/cu

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 in the t-outs used t-outs used t-outs
collage in the in the reflects
reflect a collage collage student
degree of reflect reflect creativity
student student student
creativity creativity creativity,
in their in their but ideas
display display were
typical
rather than
creative
Originality Many Several Some Few
original original original original
ideas in ideas in ideas in ideas in
materials material or material or materials
and display display are display are or display
are evident evident to evident to are evident
and stimulate stimulated to
stimulate much some stimulate
great deal interest interest interest
of interest
Resourcefulne All of the Several of Some of None of
ss pictures/cu the the the
t-outs are pictures/cu pictures/cu pictures/cu
made from t-outs are t-outs are t-outs are
reusable made from made from made from
materials reusable reusable reusable
materials materials materials

Design Pictures 1-2 3-4 Pictures

are cut to pictures pictures are not in
an are lacking are lacking appropriat
appropriat in design or in design e size. Glue
e, shape placement. or marks
and There may placement. evident.
arranged be a few There are
neatly. smudges or noticeable
Items are glue marks smudges or
glued glue marks

Value Integration:
Cleanliness and Organization

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