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[]
[null,null,"(The process of systematically planning, developing, evaluating and managing the instructional process by using principles of teaching and learning - D.O. 42, s. 2016) "]
[]
["Detailed Lesson Plan (DLP) Format"]
[]
["DLP No.:","Learning Area:                                                                                                                                ",null,null,"Grade Level:   ","Quarter:","Duration:",null,"Date:"]
[7,"TLE - COOKERY",null,null,9,"1st ",60,null,"2017-06-15"]
["Learning Competency/ies: ",null,null,"Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipment",null,null,null,"Code: "]
["(Taken from the Curriculum Guide)",{"$nulls":6},"TLE_HECK-12KP-1a-1"]
["Key Concepts / Understandings to be Developed",null,null,"Cleaning agents in general can be defined as natural or synthetic substances that are used to assist the cleaning process."]
["Domain",null,"Adapted Cognitive Process Dimensions (D.O. No. 8, s. 2015)",null,"OBJECTIVES:"]
["Knowledge                                    The fact or condition of knowing something with familiarity gained through experience or association",null,"Remembering",null,"Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipments"]
[null,null,"Understanding"]
[]
["Skills                                                                      The ability and capacity acquired through deliberate, systematic, and sustained effort to smoothly and adaptively carryout complex activities or the ability, coming from one's knowledge, practice, aptitude, etc., to do something",null,"Applying",null,"Differentiate the chemicals to be utilized in cleaning and sanitizing kitchen tools and equipments"]
[null,null,"Analyzing"]
[null,null,"Evaluating"]
[null,null,"Creating"]
[]
["Attitude ",null,"Internalizing values",null,"Display carefulness in utilizing chemiclas used in cleaning and santizing utensils"]
["Values",null,"Internalizing values",null,"Act responsibly in doing the group task"]
["2. Content",null,null,null,"Type of chemicals used in cleaning and sanitizing kitchen tools and equipment"]
["3. Learning Resources",null,null,null,"TLE 9 ( TG & LM ), pictures, LCD projector"]
["4.  Procedures"]
["4.1        Introductory Activity        ",null,null,"WORD GAME : Students are grouped into four. Each group picks a picture of a chemical used in cleaning and sanitizing the kitchen utensils with jambled letters (using the multimedia). They are tasked to form the word that matches the pictures. The first group to form wins. (See appendices- introductory phase)"]
[10,null,"minutes"]
["4.2       Activity",null,null,"GROUP SHARING: Each group chooses a representative to explain  the uses of the chemical assigned to them."]
[15,null,"minutes"]
["4.3       Analysis",null,null,"1. Why is it necessary to clean and sanitize the kitchen utensils?                                                                                                                                                                                                                                                                                              2. How are chemicals  used appropriately?"]
[10,null,"minutes"]
["4.4       Abstraction",null,null,"CLASS DISCUSSION: : A. Detergents- cleaning agents, solvents or any substance used to wash tablewares, surfaces, and equipments.    B. Solvent Cleaners- commonly reffered to as degreasers, they are used on surfaces where grease has burned on.  C. Acid Cleaners- used in periodically in removing minerals deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables, lime builup on dishwashing and rust on shelving.     D. Abrasives- are generallly used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents and acids. ( See LM pp, 37)"]
[10,null,"minutes"]
["4.5       Application",null,null,"Group Activity:  Match Set A to Set B. Set A are chemicals to be used in cleaning and santizing kitchen utensils and Set B are kitchen utensils to be clean and sanitize.                                                                              (See appendices-application phase)                                                                                         "]
[10,null,"minutes"]
["4.6      Assessment",null,null,"Tests",null,"Name ME: Identify the chemicals and explain the uses. ( See appendices-assessment phase)"]
[5,null,"minutes"]
[]
[]
[]
[]
["4.7      Assignment",null,null,"Enriching / inspiring the day’s lesson",null,"Collect pictures of different cleaning agents and give thc appropraite uses."]
[2,null,"minutes"]
[]
[]
[]
[]
[]
["4.8     Concluding Activity",null,null,"It is better to be safe than sorry. -- ROGER CLARK--"]
[3,null,"minutes"]
["5.      Remarks"]
["6.      Reflections"]
["A.  No. of learners who earned 80% in the evaluation.",{"$nulls":4},"C.   Did the remedial lessons work? No. of learners who have caught up with the lesson. "]
["B.   No. of learners who require additional activities for remediation.",{"$nulls":4},"D.  No. of learners who continue to require remediation."]
["E.   Which of my learning 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:"]
["Name: ","JUNALISA BANTECIL AND LOURDESITA RIVERA",null,null,null,"School: ","CALUMBOYAN NHS/MOHON NHS"]
["Position/ Designation:","T1/T1",null,null,null,"Division:","CEBU PROVINCE"]
["Contact Number:",9185262279,null,null,null,"Email address:","junalisaa@yahoo.com/lauronlourdesita@yahoo.com"]
["Books:"]
[]
["Technical Vocational Livelihood Education- Cookery Module 1"]
["Manual"]
["First Edition 2016"]
["ISBN: 978-971-9601-84-5"]
["Authors: Aniceta S. Kong and Anecita P. Domo,et.al"]

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["Instructional Planning"]
[null,null,"(The process of systematically planning, developing, evaluating and managing the instructional process by using principles of teaching and learning - D.O. 42, s. 2016) "]
[]
["Detailed Lesson Plan (DLP) Format"]
[]
["DLP No.:","Learning Area:                                                                                                                                ",null,null,"Grade Level:   ","Quarter:","Duration:",null,"Date:"]
[20,"TLE-COOKERY",null,null,9,"1st",60,null,"July 4 ,2017"]
["Learning Competency/ies: ",null,null,"Classify appetizers according to ingredients.",null,null,null,"Code: "]
["(Taken from the Curriculum Guide)",{"$nulls":6},"TLE_HECK9PA-lc-3"]
["Key Concepts / Understandings to be Developed",null,null,"Appetizers are food which stimulate the appetite, through their attractive appearance, fragrance or appealing flavor."]
["Domain",null,"Adapted Cognitive Process Dimensions (D.O. No. 8, s. 2015)",null,"OBJECTIVES:"]
["Knowledge                                    The fact or condition of knowing something with familiarity gained through experience or association",null,"Remembering"]
[null,null,"Understanding",null,"Classify appetizers according to ingredients. "]
[]
["Skills                                                                      The ability and capacity acquired through deliberate, systematic, and sustained effort to smoothly and adaptively carryout complex activities or the ability, coming from one's knowledge, practice, aptitude, etc., to do something",null,"Applying",null,"Use different ingredients according to its classification."]
[null,null,"Analyzing"]
[null,null,"Evaluating"]
[null,null,"Creating"]
[]
["Attitude ",null,"Receiving Phenomena ",null,"Practice cooperation in undertaking group tasks."]
["Values",null,"Internalizing values",null,"Relate the  importance of each ingredients in making appetizer."]
["2. Content",null,null,null,"Classification of appetizer"]
["3. Learning Resources",null,null,null,"technical-vocational-livelihood Home Economics COOKERY LM/TM"]
["4.  Procedures"]
["4.1        Introductory Activity        ",null,null,"Watching the video clip on the different classification of appetizers.https://www.youtube.com/watch?v=Yf_n9vlzt8g,https://www.youtube.com/watch?v=FZyPQtRcUBs,https://www.youtube.com/watch?v=jouPtD9jXW8"]
[15,null,"minutes"]
["4.2       Activity",null,null,"Group work: Each group chooses an ingredient and classify it in accordance with the different classification of appetizers.."]
[20,null,"minutes"]
["4.3       Analysis",null,null,"The teacher presents samples of appetizer : the first one is an appetizer with the right ingredient and the other one  is an appetizer with the incorrect use of ingredient. These will be tasted by a representative from each group. How did you find the taste of each kind? Compare."]
[15,null,"minutes"]
["4.4       Abstraction",null,null,"Disscussion: Classification of appetizer                                                                                                                                                                                                                                                                                                 1. Cocktails- are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings. 2. Hors D' Oeuvres- is a small portion of highly seasoned food. 3. Canape- are made out of thin slices of bread in different shapes. (See LM. pp 60-61)"]
[30,null,"minutes"]
["4.5       Application",null,null,"GROUP TASK:  Write the classification of appetizers and share  it in class. ( See application phase for the rubric). "]
[25,null,"minutes"]
["4.6      Assessment",null,null,"Anlysis of Learners' Products",null,"Present and explain your work.."]
[10,null,"minutes"]
["4.7      Assignment",null,null,"Enhancing / improving the  day’s lesson",null,"Bring ingredients of an appetizer for tomorrows activity."]
[2,null,"minutes"]
["4.8     Concluding Activity",null,null,"\"One should eat to live…not live to eat\" - unknown-"]
[3,null,"minutes"]
["5.      Remarks"]
["6.      Reflections"]
[]
[]
["A.  No. of learners who earned 80% in the evaluation.",{"$nulls":4},"C.   Did the remedial lessons work? No. of learners who have caught up with the lesson. "]
["B.   No. of learners who require additional activities for remediation.",{"$nulls":4},"D.  No. of learners who continue to require remediation."]
["E.   Which of my learning 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:"]
["Name: ","Junalisa A. Bantecil/Lourdesita L. Rivera",null,null,null,"School: ","Calumboyan NHS/Mohon NHS"]
["Position/ Designation:","Teacher 1",null,null,null,"Division:","CEBU PROVINCE"]
["Contact Number:","9179001375/9323521982",null,null,null,"Email address:","junalisaa@yahoo.com/lauronlourdesita@yahoo.com"]
["Books:"]
[]
["Technical Vocational Livelihood Education- Cookery Module 1"]
["Manual"]
["First Edition 2016"]
["ISBN: 978-971-9601-84-5"]
["Authors: Aniceta S. Kong and Anecita P. Domo,et.al"]
[]
[]
["Videos:"]
["https://www.youtube.com/watch?v=Yf_n9vlzt8g"]
["https://www.youtube.com/watch?v=FZyPQtRcUBs"]
["https://www.youtube.com/watch?v=jouPtD9jXW8"]