DETAILED SCHOOL GRADE LEVEL GRADE 9
LESSONPLAN TEACHER LEARNING AREA TLE 9 COOKERY
TIME & DATES JULY 14-18, 2025 (MON-FRI) (WEEK 4) QUARTER 1st QUARTER
11:10AM – 12:00NN; 3:10PM – 4:00PM
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. CONTENT The learners demonstrate The learners demonstrate The learners demonstrate The learners demonstrate an The learners demonstrate an
STANDARDS an understanding the an understanding the an understanding the understanding the understanding the
knowledge, skills, and knowledge, skills, and knowledge, skills, and knowledge, skills, and knowledge, skills, and
attitudes required in attitudes required in attitudes required in attitudes required in attitudes required in
preparing appetizers. preparing appetizers. preparing appetizers. preparing appetizers. preparing appetizers.
B. PERFORMANCE The learners The learners independently The learners independently The learners independently The learners independently
STANDARDS independently prepares prepares appetizers. prepares appetizers. prepares appetizers. prepares appetizers.
appetizers.
C. LEARNING LO 2. Prepare a range LO 2. Prepare a range of LO 2. Prepare a range of LO 3. Present a range of LO 3. Present a range of
COMPETENCIES / of appetizer. appetizer. appetizer. appetizers. appetizers.
OBJECTIVES
Write the LC code 2.2 Prepare a variety of 2.3 Evaluate the finished 2.4 Follow workplace safety LO 2. Store appetizers. LO 2. Store appetizers.
for each. appetizers. product. procedures.
3.1 Identify the fundamental 3.2 Identify the
2.4 Rate the finished plating accompaniments of
product using rubric. appetizers
II. CONTENT Reading Academic Text
III. LEARNING
RESOURCES
A. REFERENCES
1. Teacher’s TLE_HECK9-KP-I-D-1 TLE_HECK9-KP-I-D-1 TLE_HECK9-KP-I-D-1 TLE_HECK9-KP-I-A-1 TLE_HECK9-KP-I-A-1
Guide Pages
2. Learner’s Page 84-90 Page 84-90 Page 84-90 Page 69-83 Page 69-83
Materials
Pages
3. Textbook N/A
Pages
4. Additional N/A
Materials from
Learning
Resource (LR)
Portal
B. OTHER LEARNING Self-Learning Modules
RESOURCES
IV. PROCEDURES
Preliminary Activities Preliminary Activity Preliminary Activity Preliminary Activity Preliminary Activity Preliminary Activity
Opening Prayer Opening Prayer Opening Prayer Opening Prayer Opening Prayer
Checking of Checking of Checking of Checking of Checking of
Attendance Attendance Attendance Attendance Attendance
Classroom Setting Classroom Setting Classroom Setting Classroom Setting Classroom Setting
Development Activity A. Drill: Conduct A. Drill: Conduct A. Drill: Conduct A. Drill: Conduct A. Drill: Conduct PROSSE
PROSSE Program PROSSE Program PROSSE Program PROSSE Program Program
B. Review B. Review B. Review B. Review B. Review
Motivation Activity: Video Students will demonstrate the given appetizer recipes: Activity: Video Presentation Discussing the purpose
Presentation of pictures of on food plating and importance of food
different appetizer Salmon and Cucumber Bites plating based on the
recipes. Preparing hors d’ oeuvre cocktails and relishes Ask students about the
picture of plated
Mixed vegetables relish with cheddar cheese dip importance of food plating.
appetizer: selected
Ask students the Procedure for preparing Canapes from toast. students will identify
(1182) Basic Plating
difference of each
Techniques - YouTube accompaniments to the
appetizer from one
another.
appetizer.
Activity Video Presentation: Based on the video, students Discussion of
will enumerate the factors to accompaniments of appetizer.
Prepare range of consider in food plating.
appetizer: Hot and Cold
Appetizer
Analysis (10 minutes) Discussing the meaning of Discussing the fundamentals
Hors d’ oeuvres and the of plating.
difference between hot
and cold appetizers.
Abstraction ( 10 minutes) Activity sheets on Activity sheets on Describe Me! Student will
identifying hot and fundamentals of plating. determine the
cold appetizer. accompaniment in each
plated appetizer.
Students will identify their prepared appetizers as hot
Application (10 minutes) Citing examples of and cold appetizer. Citing examples of daily What are the
daily activities where activities where food plating accompaniments that can
hot and cold appetizer can be presented. easily be found at your home
can be served. that can be used in plating an
appetizer?
Generalization Why is it important to Why is it important to What are the
recognize hot and cold consider the fundamentals of accompaniments you can use
plating in preparing
appetizer? appetizer?
in plating an appetizer?
What are the factors that you
should consider in plating an
appetizer?
Evaluation Post-test on hot and cold Your output will be rated using the scoring rubric Quiz on identifying Quiz on accompaniments of
appetizer. below: fundamentals of plating. appetizer and designing the
platter.
SCORE CRITERIA:
50pts. – Properly compiled complete (20) recipes in a
very attractive manner.
40pts. - Properly compiled (16-19) recipes in an
attractive manner.
30pts. - Properly compiled (10-15) recipes in simple
manner.
20pts. - Properly compiled (6-9) recipes in simple
manner.
10pts. - Compiled less than 6 recipes in disorganized
manner.
Assignment/Agreement Bring a picture of plated Pose and dispose!
appetizer. Student will arrange their
prepared appetizers
attractively following the
fundamentals of plating,
principles of platter
presentation, and designing
the platter.
Their output will be rated
using the rubric.
V. REMARKS
VI. REFLECTION
A. No. of learners who
earned 80% of the
formative
assessment.
B. No. of learners who
require additional
activities or
remediation.
C. Did the remedial
lesson work?
D. No. of learners who
continue to require
remediation.
E. Which of my
teaching strategies
worked well? Why
did these works?
F. What difficulties did
I encounter which
my principal or
supervisor can help
me solve?
G. What innovation or
localized materials
did I use/discover
which I wish to
share with other
teachers?
Prepared by: Approved by:
CHRISTIAN G. GARCIA DELIA A. LAYNO, PhD
Teacher I School Principal II
