I. OBJECTIVES At the end of the lesson, the students should be able to: a.

Discuss the importance of food carving b. Apply the procedure in making a chrysanthemum flower out of onions c. Value the importance of art of food carving II. CONTENT A. Subject Matter Topic : Culinary Arts Sub-Topic: Food Carving B. Materials Teaching aids Onions Chopping Boards Trays C. References Fruit and Vegetable Carving Pamphlets p. 11-12 http://en.wikipedia.org (Food Art, The Art of Fruit Carving, History of Fruit and Vegetable carving ) D. Values : Creativity Cleanliness III. PROCEDURE: A. Preparatory Activities 1. Daily Routine 1.1 Prayer 2. Checking of Attendance Cooperation Appreciation Basin Towel Paring Knife food color onion stalk carrot barbecue sticks

3. Review Pivotal Questions: 1. What is Food Carving? 2. Where was food carving originated? 3. Who discovered food carving? 4. Checking of Assignments 5. Motivation The teacher will call 3 students to complete the 3 picture puzzles to be posted on the board. When finish, the teacher will make the following questions: Based on the activity let the students think and guess the topic for the day Guide Questions: 1. What did you observe on the picture? 2. Have you already seen an actual food carved? 3. Where can you usually find food carving? B. Discussion of the Lesson Discuss the importance of food carving. Demonstrate the procedure on how to make a chrysanthemum flower out of onions

Materials: Onions, chopping board, paring knife, basin, food color Procedure: 1. Peel the onion bulb. Cut the leaves at the top. 2. From the top, slice the onion lengthwise into four parts, leaving a half-inch allowance uncut at the bottom to serve as the base of the flower.

3. Make another three lengthwise cuts in each of the four parts of the bulb. 4. Open the sliced parts to appear like spreading petals of a flower. Soak the onion in food color. This will serve as the chrysanthemum flower. 5. For the stem, put a barbecue stick through the hollow stalk of onion. 6. Use a piece of carrot as stopper. The pointed end of the stick should be one inch away from the stopper. 7. Take out the onion chrysanthemum and put the stem. (Different colors may be used for the other onion chrysanthemum.) 8. Arrange the flowers in a vase. V. GENERALIZATION 1. What important points have you learned in the lesson? 2. Do you think you can earn money with this kind of skill? VI. APPLICATION 1. The students will be grouped into four and each group should make their own onion chrysanthemum flower by applying the same procedure. 2. The students will be evaluated according to their work. VII. EVALUATION SCORING RUBRICS Criteria Product Appearance Teamwork Follow Directions Safety TOTAL SCORE Score 40% 20% 20% 20% 100%

VIII. ASSIGNMENT A. Follow-up Make a research on different styles/products of food carving. You can paste the pictures in your notebook or on a bond paper. Present your assignment next meeting. B. Advance 1. What is centerpiece? 2. What are the guidelines to be observed in making centerpiece. Reference Learning and Living in the 21st Century Work text in TLE for Third Year p. 283-289

Prepared by:

DORIS M. LINESES Student Teacher Checked by:

MYRA R. RAMOS Cooperating Teacher

Approved by:

ROSALIA B. MAPACPAC Principal