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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:"]
[27,"COOKERY",null,null,9,"1ST",180,null,"July/19-21/2017"]
["Learning Competency/ies: ",null,null,"Identify the fundamentals of plating",null,null,null,"Code: "]
["(Taken from the Curriculum Guide)",{"$nulls":6},"TLE_HECK9-12PA-Ii-5"]
["Key Concepts / Understandings to be Developed",null,null,"Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing manner."]
["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,"Discuss the fundamentals in plating"]
[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,"Demonstrate fundamentals of plating"]
[null,null,"Analyzing"]
[null,null,"Evaluating"]
[null,null,"Creating"]
[]
["Attitude ",null,"Receiving Phenomena ",null,"Display cheerfulness in plating appetizers"]
["Values",null,"Organization",null,"Integrate oneness in a group task."]
["2. Content",null,null,null,"FUNDAMENTALS OF PLATING"]
["3. Learning Resources",null,null,null,"LM, TG, PICTURES"]
["4.  Procedures"]
["4.1        Introductory Activity        ",null,null,"Showing a picture of a ready to serve appetizer.                                                      ( with proper plating) See appendices- introductory phase)"]
[5,null,"minutes"]
["4.2       Activity",null,null,"Pair Sharing: Sharing of observation of the picture shown in the introductory acitivity."]
[15,null,"minutes"]
["4.3       Analysis",null,null,"1. What are the fundamentals of plating?                                                                                                                                                                                                                                                                                                                               2. How can appetizer be presented attractively?                                                                                                                                                                                                                                                                                                                                                                                      3. What other considerations should be observed in plating?                                                                                                                                                                                    "]
[20,null,"minutes"]
["4.4       Abstraction",null,null,"See LM pp. 82-84"]
[45,null,"minutes"]
["4.5       Application",null,null,"Groupwork: Plating of the prepared appertizer as assigned.( See rubric page 84)"]
[60,null,"minutes"]
["4.6      Assessment",null,null,"Tests",null,"Directions: Supply what is  needed.                                                                                                               1. One of the factors to consider when balancing colors, shapes, and texture on the plate.                                                                                                     2. Not strictly visual consideration, but important in plating and menu planning.                                                                                                                                                           3. This is important for presentation as well as for costing.                                                                                                                                                                                                                                                                                        4. A condition in which different elements are equal or in the correct proportions.                                                                     5. The arrangement and overall styling of food upon bringing it to the plate."]
[20,null,"minutes"]
["4.7      Assignment",null,null,"Enhancing / improving the  day’s lesson",null,"Collect pictures of plated appetizers."]
[10,null,"minutes"]
["4.8     Concluding Activity",null,null,"Eating is a necessity but cooking is an art.-anonymous-"]
[5,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"]