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Grades 1 To 12 Daily Lesson LOG School Grade Level 9 Teacher Learning Area Teaching Dates and Time Quarter

This lesson plan is for a 9th grade Cookery class on preparing sandwiches. The plan outlines objectives, content, procedures, and reflections. Key points include: 1. Students will learn to identify sandwich components, suitable breads, fillings, and spreads, and prepare sandwiches using sanitary practices. 2. Content will cover the basic components of sandwiches, types of bread, fillings and spreads, and tips for preparation. Students will practice making cold and hot sandwich recipes. 3. Procedures include reviewing concepts, demonstrating examples, discussions, a presentation, student activities to make sandwiches with a rubric for assessment. Students are encouraged to share their creations.

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Mae Love Nabarro
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289 views3 pages

Grades 1 To 12 Daily Lesson LOG School Grade Level 9 Teacher Learning Area Teaching Dates and Time Quarter

This lesson plan is for a 9th grade Cookery class on preparing sandwiches. The plan outlines objectives, content, procedures, and reflections. Key points include: 1. Students will learn to identify sandwich components, suitable breads, fillings, and spreads, and prepare sandwiches using sanitary practices. 2. Content will cover the basic components of sandwiches, types of bread, fillings and spreads, and tips for preparation. Students will practice making cold and hot sandwich recipes. 3. Procedures include reviewing concepts, demonstrating examples, discussions, a presentation, student activities to make sandwiches with a rubric for assessment. Students are encouraged to share their creations.

Uploaded by

Mae Love Nabarro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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School LAPINIGAN NHS Grade Level 9

GRADES
Teacher Learning
1 to 12 Mae Love P. Nabarro Cookery
Area
DAILY
Teaching Quarter
LESSON
Dates 3rd
LOG
and Time

I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding on how to prepare sandwich
B. Performance The learners independently prepare sandwich
Standards
C. Learning Learning Outcome 1: Prepare a Variety of Sandwiches TLE-
Competencies / HECK9SW-IIIb-g-12
Objectives
Write the LC code 2.1 Identify sandwich component
for each 2.2 Identify bread suited for sandwich making
2.3 suitable fillings and spread
2.4 select and prepare glazes/sweet sauces
2.5 prepare sandwiches using sanitary practices
5.Components of the sandwich
6.Types of bread suited for sandwiches
7.Suitable filling and spreads for each type of sandwich
8. Methods of preparing sandwiches
9.Suggested Projects:
II. CONTENT 9.1 Hot Sandwich
9.2 Cold Sandwich
9.3 Open-faced Sandwiches
9.4 Rolled Sandwiches
9.5Stuffed Sandwiches
9.6 Etc.
III. LEARNING
RESOURCES
A. References
1. Teacher’s Guide
pages
2. Learner’s Cookery Learners Materials , Page 132- 154
Materials pages
3. Textbook pages
4. Additional
Materials from
Learning
Resource (LR)
portal
B. Other Learning
Resources
IV. PROCEDURES
A. Reviewing previous Daily Routine
lesson or presenting  Greetings
the new lesson  Opening Prayer
 Reminding of House Rules
 Checking of the attendance
Activity: “Remember Me”

The teacher will ask the students the following questions and will be
answered orally.
1. What is Sandwich Spatula?
2. What is the difference between Paring Knife and Serrated Knife?
3. What do you call a transparent glass with fractions (1, ¾, ½, 1/3 , ¼ ).
Is used for measuring liquids?
4. Why is using mixing spoon so important?
5. Give me the names of nine equipments used in preparing
sandwiches.
6. Breads, Meats, Poultry, Fish and Shellfish, Cheese, Spreads,
Condiments, Vegetables, Miscellaneous are _______ used for
sandwiches. What are these things? Are these things important?
Why? Please explain.
7. Give me an example of Cold and Hot Sandwiches
B. X Presenting the specific objectives of the lesson

1. Identify sandwich component and bread suited for sandwich making


2. Prepare sandwich with suitable filling and spread using sanitary
practices
3. Select and prepare glazes/sweet sauces

C. Presenting The teacher will post some examples of simple cold and hot sandwiches on
examples/ instances the board and ask the students the names and components of each
of the new lesson sandwiches

D. Discussing new Draw lots of topics to be presented. The teacher also will prepare a power
concepts and point presentation that will be presented after the students will give their
practicing new skills own understanding regarding the topic they drawn.
#1 Topic 1: BASIC COMPONENTS OF SANDWICH and TYPES OF BREAD
E. Discussing new Topic 2: TYPES OF FILLINGS AND SPREADS IN MAKING SANDWICH
concepts and Topic 3: TIPS IN PREPARING SANDWICHES
practicing new skills After the teacher’s power point presentation, video clips on making different
#2 sandwiches will follow. Steps and procedures of making different types of
sandwiches is also printed and available.
F. Developing master Activity of the students : TRY ME *The activity can be recorded live and be
(Leads to Formative checked through the use of social media like Facebook or messenger. The
Assessment 3) student has a choice to post it in messenger or in public.

Choices to try on:

MAKING SIMPLE COLD SANDWICHES (Ham Sandwich)


MAKE HOT SANDWICH (HAMBURGER)

RUBRIC IS PROVIDED SEPARATELY (See page 142-143 of Learners


Module)
G. Finding practical “Career Plus”
applications of
concepts and skills The teacher will ask the students to make extra sandwich for their parents
in daily living and even try selling it to their neighbours.
H. Making
I. generalizations and The teacher will ask the students how to maintain the good quality of
abstractions about sandwich …
the lesson And the important things that the students learn while doing the activity.
J. Evaluating learning
J. Additional activities For remediation only:
for application or
remediation Prepare and present CLUBHOUSE SANDWICH/ Grilled Cheese Sandwich/
Pinwheel Sandwich / Chicken BLT Wrap/ Submarine Sandwich
V. REMARKS The class is divided into eight groups and only four groups are having their
laboratory activities. This lesson plan is carried on the next day to the other
group of students.
Majority of the students are able to perform the recipe of appetizer-canape.
VI. REFLECTION
A. No. of learners who
earned 80% in the
evaluation.
B. No. of learners who
require additional
activities for
remediation who
scored below 80%.
C. Did the remedial
lessons work? No. of
learners who have
caught up with the
lesson.
D. No. of learners who
continue to require
remediation
E. Which of my teaching
strategies worked
well? Why did these
work?
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:

MAE LOVE P. NABARRO


TLE Teacher

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