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{"sheet":"Sheet3","index":0,"n_rows":62,"n_cols":9,"rows_kept":62,"cut":false,"hidden":false,"merged":[[0,0,0,8],[1,2,1,7],[3,0,3,8],[5,1,5,3],[5,6,5,7],[6,1,6,3],[6,6,6,7],[7,0,7,2],[7,7,7,8],[8,0,8,2],[8,7,8,8],[9,0,9,2],[9,3,9,8],[10,0,10,1],[10,2,10,3],[10,4,10,8],[11,2,11,3],[11,4,11,8],[12,2,12,3],[12,4,12,8],[14,2,14,3],[14,4,14,8],[15,2,15,3],[15,4,15,8],[16,2,16,3],[16,4,16,8],[17,2,17,3],[17,4,17,8],[19,0,19,1],[19,2,19,3],[19,4,19,8],[20,0,20,1],[20,2,20,3],[20,4,20,8],[21,0,21,3],[21,4,21,8],[22,0,22,3],[22,4,22,8],[23,0,23,8],[24,0,24,2],[25,0,25,1],[26,0,26,2],[27,0,27,1],[28,0,28,2],[29,0,29,1],[30,0,30,2],[31,0,31,1],[32,0,32,2],[33,0,33,1],[34,0,34,2],[35,0,35,1],[36,0,36,2],[37,0,37,1],[38,0,38,2],[39,0,39,1],[40,0,40,2],[40,3,40,8],[41,0,41,2],[41,3,41,8],[42,0,42,2],[42,3,42,4],[42,5,42,7],[46,0,46,2],[46,3,46,4],[46,5,46,7],[47,0,47,2],[47,3,47,8],[48,0,48,2],[48,3,48,8],[49,0,49,2],[49,3,49,8],[52,1,52,4],[52,6,52,8],[53,1,53,4],[53,6,53,8],[54,1,54,4],[54,6,54,8],[34,3,35,4],[34,5,35,8],[36,3,37,4],[36,5,37,8],[38,3,39,8],[30,3,31,8],[32,3,33,8],[26,3,27,8],[28,3,29,8],[24,3,25,8],[14,0,17,1],[11,0,12,1],[7,3,8,6]]}
["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:"]
[21,"TLE-COOKERY",null,null,9,"1st",60,null,"July 5 ,2017"]
["Learning Competency/ies: ",null,null,"Identify the ingredients according to the given recipe.",null,null,null,"Code: "]
["(Taken from the Curriculum Guide)",{"$nulls":6},"TLE_HECK9PA-lc-3"]
["Key Concepts / Understandings to be Developed",null,null,"Ingredients-one of the things that are used to make a food,product,etc."]
["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 ingredients according to the given recipe."]
[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,null,"Analyzing"]
[null,null,"Evaluating"]
[null,null,"Creating",null,"Produce an appetizer with the given ingredients."]
[]
["Attitude ",null,"Internalizing values",null,"Practice cooperation in undertaking a group task."]
["Values",null,"Valuing",null,"Display productivity in producing an appetizer."]
["2. Content",null,null,null,"Appetizers"]
["3. Learning Resources",null,null,null,"TLE 9 ( TG & LM ), pictures, LCD projector"]
["4.  Procedures"]
["4.1        Introductory Activity        ",null,null," Show  pictures of the different ingredients."]
[5,null,"minutes"]
["4.2       Activity",null,null,"Group Activity: Each group picks a picture of different ingredients according to the given recipe."]
[15,null,"minutes"]
["4.3       Analysis",null,null,"1. What are the ingredients that you have picked according to your recipe?                                                                                         2. Why is it necessary to identify the ingredients of the recipe? "]
[5,null,"minutes"]
["4.4       Abstraction",null,null,"Discussion: Ingredients of an Appetizer                                                                                                                                                                                                                                                                                                                1. Base-hold the spread and garnish.      2. Flavored butter- made from softened butters with flavorings. 3. Flavored cream cheese- mixture of cream and butter. 4. Meat or fish salad spread- made from finely chopped meat or fish that are spreadable.(See LM pp. 61-63)"]
[15,null,"minutes"]
["4.5       Application",null,null,"Group Activity: Each group creates an appetizer using the ingredients of the given recipe.(See application phase for the rubric)"]
[12,null,"minutes"]
["4.6      Assessment",null,null,"Tests",null,"Identify the given ingredients.                                                            ( See assessment phase)                                                                                                                                                                                                                                                                                                                  1. It holds the spread and the garnish.                                                                                                                                                                                                                                                                              2. Made from softened butters with flavorings.                                                                                                                                                                                                                                                                                                           3. Made from finely chopped meat or fish that are spreadable.                                                                                                                                                                                                                                               "]
[5,null,"minutes"]
["4.7      Assignment",null,null,"Enhancing / improving the  day’s lesson",null,"Cut out pictures of an ingredient for an appetizer."]
[3,null,"minutes"]
["4.8     Concluding Activity",null,null,"RECIPE for SUCCESS…. Dream big, Be persistent… Remember that storm will pass never give up"]
[2,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"]