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DEPARTMENT OF EDUCATION

NATIONAL CAPITAL REGION


DIVISION OF CITY SCHOOLS
QUEZON CITY
JUDGE JUAN LUNA HIGH SCHOOL
77 Judge Juan Luna St, San Francisco del Monte
Quezon City, 1105 Metro Manila

A SEMI-DETAILED LESSON PLAN IN COOKERY

DATE: February 4, 2019


MONDAY
I.OBJECTIVES
At the end of the lesson, the student should be able to:
a. identify ingredients used in preparing Clubhouse Sandwich
b. demonstrate on how to make Clubhouse Sandwich
c. follow correct procedure in Preparing Clubhouse Sandwich and observed safety and
sanitation.

II.CONTENT
a. TOPIC: PREPARE AND PRESENT CLUBHOUSE SANDWICH
b. MATERIALS: Laptop, Projector, PPT, Visual aids and Pictures
c. REFERENCE: K12 Curriculum LM Grade 9 Cookery pp. 146-149

III. PROCEDURE
a. PREPARATORY ACTIVITY

1. DAILY ROUTINE
a. Prayer
b. Greetings
c. Classroom Management
d. Attendance

2. REVIEW
Students will answer the questions and choose the letter of correct answers.

3. MOTIVATION
( Games ) 4 Pics 1 Word

4. UNLOCKING OF DIFFICULTIES
 MISE’ EN PLACE
-which means “ putting in place as in set up”.

 SANDWICH
-is a food typically consisting of vegetables, sliced cheese or meat, placed on or
between slices of bread.

 CLUB SANDWICH
-three slices of toast filled with slices meat or vegetables.

 SPREADS
-the purpose of spreads is to protect the bread from soaking up moisture from the filling.
IV. DEVELOPMENT OF THE LESSON
a. ACTIVITIES
The students will complete the diagram by choosing the correct ingredients needed
in preparing Clubhouse Sandwich.

b. ANALYSIS
Guide Questions:
 What are the ingredients needed in Clubhouse Sandwich?
 How to prepare Clubhouse Sandwich?
 Why is it important to follow safety measures in preparing Clubhouse
Sandwich?

c. ABSTRACTION
PREPARE AND PRESENT CLUBHOUSE SANDWICH

Ingredients:
 3 slices white bread
 2 leaves lettuce
 2 slices tomatoes
 2 slices cucumber
 1 slice ham, cheese and scrambled egg

Procedures:
1. Place the 3 slices of bread that without crust/corners on a clean work surface,
spread the top with mayonnaise.
2. On the first slice, place 1 lettuce leaf, then 2 slices of tomatoes and cucumber.
3. Place the second slice of toast on top, spread side down.
4. Spread the top with mayonnaise.
5. On top of this, place the ham then the other lettuce leaf.
6. Add scramble egg.
7. Top with the third slice of toast, spread side down.
8. Place frill picks on two sides of the sandwich.
9. Cut the sandwich from corner to corner onto triangle. Each triangle will have a pick
through the center to hold together.
10. Place on a plate with the points up.

d. APPLICATION
Teacher will divide the class in 4 groups. Each group will prepare a Clubhouse
Sandwich. ( 15 minutes activity )

5. GENERALIZATION
Two students will summarize the lesson learned.

V. EVALUATION
Evaluate your performance using the rubrics.
PRODUCT / OUTPUT
CHARACTERISTIC EXCELLENT GOOD POOR
15 pts 10 pts 5 pts
With enough filling well
TASTE blended ingredients

APPEARANCE Attractive
PROCEDURE
CHARACTERISTIC EXCELLENT GOOD POOR
15 pts 10 pts 5 pts
Completeness of laboratory
PREPARATION outfit, proper use of tools.
Was well groomed and
CLEANLINESS observed sanitary handling of
food.
TOTAL 60 POINTS

RATING SCALE:

0 – 15 - Needs Improvement

16 – 30 - Satisfactory

31– 45 - Very Satisfactory

46 – 60 - Outstanding

VI. ASSIGNMENT
1.Make an album of at least 5 unique recipes of clubhouse sandwich with picture.
2. Search about 5 recipes of hot sandwich.

VII. REFERENCE
-K12 Curriculum LM Grade 9 Cookery pp. 128- 130

PREPARED BY:

MS. ROSELYN M. VALDOVESO


T.L.E.- H.E. TEACHER

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