Scribd
Upload
194 views3 pages

Grade 12 Cookery Lesson Plan: Appetizers

This daily lesson plan outlines a cookery lesson for Grade 12 students focusing on appetizers. The objectives are to identify tools and equipment for appetizer preparation, clean and prepare tools based on tasks, classify appetizers by ingredients, and prepare canapé appetizers. The lesson will involve identifying tools used in appetizer preparation through pictures, and preparing canapé according to standards. Students will discuss why proper tool use is important and how the lesson relates to daily food preparation. They will then prepare a canapé of their own design using available ingredients and tools.

Uploaded by

JAN ROI CASTRO
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
194 views3 pages

Grade 12 Cookery Lesson Plan: Appetizers

This daily lesson plan outlines a cookery lesson for Grade 12 students focusing on appetizers. The objectives are to identify tools and equipment for appetizer preparation, clean and prepare tools based on tasks, classify appetizers by ingredients, and prepare canapé appetizers. The lesson will involve identifying tools used in appetizer preparation through pictures, and preparing canapé according to standards. Students will discuss why proper tool use is important and how the lesson relates to daily food preparation. They will then prepare a canapé of their own design using available ingredients and tools.

Uploaded by

JAN ROI CASTRO
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

Kaytitinga National High School

DAILY LESSON PLAN

AREA: Grade 12 -TVL Date: June 11, 2018

G12 – CIRIACOS – Monday & Tuesday – 9:20-10:20

- Thursday & Friday – 1:20 – 3:20

A. Content Standard The learners demonstrate an understanding of:


- core concepts and underlying theories in cookery
lessons
B. Performance Standard The learners:
- independently demonstrate core competencies in
cookery as prescribed in the TESDA Training
Regulation
I. OBJECTIVES - identify tools and equipment needed in the
preparation of appetizers\
- clean, sanitize and prepare tools and
equipment based on the required tasks;
- classify appetizers according to ingredients;
and
- prepare canapé as an appetizer

II. SUBJECT MATTER Perform Mise En Place

A. Major Topic Perform Mise En Place


B. Sub-Topic  The tools and equipment needed in
preparing appetizers.
 Canapés
 Guidelines for Assembling Canapés
 Kinds of Cocktail Appetizers
 Miscellaneous hors d ‘oeuvres

C. Reference LM
D. Materials Laptop, TV
E. Values Integration The importance of using proper tools
and equipment.
III. PROCEDURES
A. PEDAGOGICAL Integrative Approach
APPROACH/STRATEGY
B. ACTIVITY Activity 1:
Show pictures of tools and equipment in
preparing appetizers then let them
name and give the functions of each
tools.
Activity 2:
Prepare canapé according to TESDA
requirements. Get the ingredients of
canapé from the market basket the
section prepared.

C. ANALYSIS Why proper using of tools and


equipment is important in preparing
appetizer?
D. ABSTRACTION How can we relate our lesson to our
daily life in preparing food to our
family?
E. APPLICATION Prepare an ingredients of canapé that
we have to our kitchen using proper
tools will be observed.
F. GENERALIZATION There are different tools and equipment
used in preparing appetizer. Canape is
one example of appetizer that consisting
3 parts: base, spread and garnish. There
is no recipe of canapé so that you can
arrange ingredients according to your
will.
IV. ASSIGNMENT What ingredients in your kitchen can be
used in preparing canapé even the left
over food?
References
V. REMARKS
VI. REFLECTION It is important to learn the proper tools
and equipment used in preparing
appetizer like canapé so that you can
easy to prepare food.

You might also like