January 24, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Understand the proper ways of making healthy sandwiches.
2. Give importance to the right way of preparing healthy sandwiches.
3. Make their own example of healthy sandwiches.

II. Subject Matter

Topic: Healthy Sandwiches
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will group the students into eight. Each group will look for a healthy
sandwiches recipe that they are going to perform. The presentation of each group will be graded
based on its plating and taste.

B. Analysis
A. Based on the activity, what are the common healthy sandwiches recipe?
B. Why is it important for us to serve healthy sandwiches?
C. What are the common ingredients that you’ve used?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Healthy Sandwiches

Recipes

Ingredients

Procedures

Importance

D. Application
Question: Why is it important to separate meat sandwiches from vegetable sandwiches? Explain
your answer in at least 5 sentences.
 January 25, 2017
I. Objectives
At the end of the lesson students should be able to:
1. Understand the proper ways of making healthy sandwiches.
2. Give importance to the right way of preparing healthy sandwiches.
3. Make their own example of healthy sandwiches.

II. Subject Matter

Topic: Healthy Sandwiches
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will group the students into eight. Each group will look for a healthy
sandwiches recipe that they are going to perform. The presentation of each group will be graded
based on its plating and taste.

B. Analysis
A. Based on the activity, what are the common healthy sandwiches recipe?
B. Why is it important for us to serve healthy sandwiches?
C. What are the common ingredients that you’ve used?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Healthy Sandwiches

Recipes

Ingredients

Procedures

Importance

D. Application
Question: Why is it important to separate meat sandwiches from vegetable sandwiches? Explain
your answer in at least 5 sentences.
 January 30, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the classification/types of desserts and their characteristics
2. Value the importance of the different types of desserts.
3. Give examples of desserts according to the types of it.

II. Subject Matter

Topic: Classification/Types of Desserts and their Characteristics
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will present some pictures of the different types of desserts to the students
and they are going to identify the names of each types of desserts.

B. Analysis
A. Based on the activity, what are the different types of desserts?
B. Why is it important to classify them accordingly?
C. In most occasions, what do you think is the type of dessert that is commonly served?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Types of Desserts

Fruits Gelatin

Cheese Custard

D. Application
Question: What particular characteristics do you prefer in a dessert? Enumerate it accordingly.
 January 31, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the classification/types of desserts and their characteristics
2. Value the importance of the different types of desserts.
3. Give examples of desserts according to the types of it.

II. Subject Matter

Topic: Classification/Types of Desserts and their Characteristics
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will present some pictures of the different types of desserts to the students
and they are going to identify the names of each types of desserts.

B. Analysis
A. Based on the activity, what are the different types of desserts?
B. Why is it important to classify them accordingly?
C. In most occasions, what do you think is the type of dessert that is commonly served?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Types of Desserts

Fruits Gelatin

Cheese Custard

D. Application
Question: What particular characteristics do you prefer in a dessert? Enumerate it accordingly.
 February 02, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the different ingredients needed in preparing desserts and sweet sauces
2. Value the importance of these ingredients when it comes in preparing desserts/sauces.
3. Give examples of common sauces that are used in desserts.

II. Subject Matter

Topic: Ingredients needed in preparing desserts and sweet sauces
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Motivation
The teacher will present some videos to the students in regards on how to make sauces
properly. Afterwards the teacher will give several questions to the students regarding the video.

Activity
The teacher will group the students into five. Each group would list down several kinds
of sauces that they’ve already known together with the different ingredients that have been used
with the sauces. They will present it in front of the class afterwards.

B. Analysis
A. Based on the activity, what are the different ingredients being used in sauces?
B. Why is it important to identify these different ingredients?
C. What do you think is thee commonly used ingredient used in desserts?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Ingredients needed in preparing desserts and sweet

sauces

SUGAR EGG YOLK NUTS

GELATIN EGG WHITE CHHOCOLATE

D. Application
Question: What do you think are the different points that we should consider in making desserts?
 February 03, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the different ingredients needed in preparing desserts and sweet sauces
2. Value the importance of these ingredients when it comes in preparing desserts/sauces.
3. Give examples of common sauces that are used in desserts.

II. Subject Matter

Topic: Ingredients needed in preparing desserts and sweet sauces
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Motivation
The teacher will present some videos to the students in regards on how to make sauces
properly. Afterwards the teacher will give several questions to the students regarding the video.

Activity
The teacher will group the students into five. Each group would list down several kinds
of sauces that they’ve already known together with the different ingredients that have been used
with the sauces. They will present it in front of the class afterwards.

B. Analysis
A. Based on the activity, what are the different ingredients being used in sauces?
B. Why is it important to identify these different ingredients?
C. What do you think is thee commonly used ingredient used in desserts?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Ingredients needed in preparing desserts and sweet

sauces

SUGAR EGG YOLK NUTS

GELATIN EGG WHITE CHHOCOLATE

D. Application
Question: What do you think are the different points that we should consider in making desserts?
 February 06, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the quality points to look for when selecting dessert ingredients.
2. Give importance to these quality points in choosing ingredients for desserts.
3. Write their own quality points to remember when we are choosing ingredients for desserts.

II. Subject Matter

Topic: Quality points to look for when selecting dessert ingredients
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will show several pictures of ingredients used in making desserts to the
students. The students will try to give the important things to remember when it comes to
choosing those ingredients.

B. Analysis
A. Based on the activity, what are the things to remember when it comes to choosing the ingredients for
desserts?
B. Why is it important to have the different quality points especially when choosing ingredients?
C. When choosing ingredients, do you still follow and consider these different quality points? Why or
why not?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Quality points to look for when selecting dessert

ingredients

SUGAR EGG YOLK NUTS

GELATIN EGG WHITE CHHOCOLATE

D. Application
Question: What do you think are the other ingredients that can be used when it comes to
preparing sauce?
 February 07, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the quality points to look for when selecting dessert ingredients.
2. Give importance to these quality points in choosing ingredients for desserts.
3. Write their own quality points to remember when we are choosing ingredients for desserts.

II. Subject Matter

Topic: Quality points to look for when selecting dessert ingredients
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will show several pictures of ingredients used in making desserts to the
students. The students will try to give the important things to remember when it comes to
choosing those ingredients.

B. Analysis
A. Based on the activity, what are the things to remember when it comes to choosing the ingredients for
desserts?
B. Why is it important to have the different quality points especially when choosing ingredients?
C. When choosing ingredients, do you still follow and consider these different quality points? Why or
why not?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Quality points to look for when selecting dessert

ingredients

SUGAR EGG YOLK NUTS

GELATIN EGG WHITE CHHOCOLATE

D. Application
Question: What do you think are the other ingredients that can be used when it comes to
preparing sauce?
 February 09, 2017

I. Objectives
At the end of the lesson students should be able to:
1. Identify the different recipes for desserts.
2. Value the importance of following the different steps in making desserts.
3. Make their own preferred kind of dessert.

II. Subject Matter

Topic: Preparing Desserts
Reference: LM Cookery G-9
Materials: Learning visual and Module

III. Procedure
A. Activity
The teacher will show videos to the students on how to make several kinds of desserts.
Afterwards the teacher will group the students into five. Each group will be preparing their own
kind of dessert based on their chosen recipe.

B. Analysis
A. Based on the activity, what are the things to prepare when making dessert?
B. Why is it important to follow the right procedures when making desserts?
C. What is your basis in choosing the kind of dessert that you’ve prepared?

C. Abstraction
The teacher will use concept map in presenting the lesson.

Desserts Recipes

Tools

Ingredients

Procedures

D. Application
Reflection: Based on the activity that each group made, they are going to write a short reflection
on the things that they’ve experienced during the activity.
Questions: What are the problems/ difficulties that you had experienced during the activity?
In what part of the activity you find it enjoyable?
What are the things that you’ve learned based on the cooking activity that your group have done?