LESSON PLAN IN Cookery NC II – Prepare Appetizers
Date: July___, 2025
I. OBJECTIVE:
Lo 1. Perform mise en place
I.3 Classify appetizers according to ingredients
I.4 Identify ingredients according to given recipe
II. CONTENT
A. Topic: Prepare Appetizers
B. B. Learning competency Code:TLE_HECK9-12PA-Ic-3
III. LEARNING RESOURCES:
A. Reference:
B. Other Learner’s Material: pages 58-88
IV. PROCEDURES
A. Activity (Engage)
I. Objective: Activate prior knowledge and stimulat e interest.
Icebreaker: Initiate a discussion by asking, "What is your favorite appetizer, and
why?" Encourage students to share their experiences.
Visual Presentation: Display images or a short video showcasing various appetizers
(e.g., canapés, spring rolls, bruschetta) to pique curiosity.
Demonstration: Present a simple appetizer preparation to illustrate the topic's
relevance.
B. Analysis (Explore)
Objective: Examine the components and processes involved in appetizer preparation.
Group Discussion: Divide students into small groups to analyze different types of
appetizers, focusing on ingredients, preparation methods, and presentation styles.
Hands-On Activity: Provide samples of appetizers for students to taste and evaluate,
discussing flavor profiles and presentation techniques.
Tool Identification: Introduce and discuss the tools and equipment commonly used
in preparing appetizers.
C. Abstraction (Explain)
Objective: Derive general principles and concepts from the analysis.
Lecture: Present the classifications of appetizers (e.g., hot vs. cold, finger foods,
plated) and their characteristics.
Concept Mapping: Guide students in creating a concept map linking appetizer types,
preparation methods, and presentation techniques.
Discussion: Emphasize the importance of mise en place, hygiene practices, and
proper storage in appetizer preparation.
D. Application (Elaborate)
Objective: Apply acquired knowledge and skills in practical situations.
Practical Exercise: Assign students to prepare a specific type of appetizer, ensuring
they follow proper procedures from preparation to presentation.
Presentation: Have students present their prepared appetizers, explaining their
choice of ingredients and presentation style.
Feedback: Provide constructive feedback on each student's performance, focusing on
taste, presentation, and adherence to safety standards.
[Link]: Cookery Lab demonstration
COOKERY NC II- Preparing Appetizers and Hors d'oeuvres
Assessment Criteria:
Mise en Place: Proper preparation and organization of ingredients and tools.
Preparation Techniques: Correct methods applied in creating appetizers.
Presentation: Aesthetic and appealing arrangement of appetizers.
Hygiene and Safety: Adherence to cleanliness and safety protocols during
preparation.
F. Assignment:
V. Remarks
VI. Reflection
students will gain a comprehensive understanding of appetizer preparation, aligning with the
competencies outlined in the Cookery NC II curriculum.
Prepared by: Checked by:
APRIL C. MARTINEZ _____________________
Cookery Lab Teacher Date:
