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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:"]
[29,"COOKERY",null,null,9,"1ST","120 MINS",null,"7/26-27/2017"]
["Learning Competency/ies: ",null,null,"Present appetizers attractively",null,null,null,"Code: "]
["(Taken from the Curriculum Guide)",{"$nulls":6},"TLE_HECK9-12PA-Ii-5"]
["Key Concepts / Understandings to be Developed",null,null,"Plating presents item in a plate in a way that is tempting and appealing."]
["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,"Explain the fundamentals of presenting appetizers attractively"]
[]
["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 attractively presented appetizers"]
[]
["Attitude ",null,"Internalizing values",null,"Display cheerfulness in presenting appetizers atttractively"]
["Values",null,"Valuing",null,"Propose productivity in producing appetizers"]
["2. Content",null,null,null,"Plating of Appetizers"]
["3. Learning Resources",null,null,null,"LM, TG, pictures"]
["4.  Procedures"]
["4.1        Introductory Activity        ",null,null,"Show pictures of attractively plated appetizers. ( See introductory activity)"]
[10,null,"minutes"]
["4.2       Activity",null,null,"Group Acitivity:Each group describes the pictures and selects a representative to explain their work. "]
[10,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 ?                                                                                                                                                                                 "]
[10,null,"minutes"]
["4.4       Abstraction",null,null," Watch video on how to present appetizers attractively. (https://www.youtube.com/watch?v=uh8l2Bd-xUo)"]
[20,null,"minutes"]
["4.5       Application",null,null,"Groupwork: Each group creates and presents  a personalized appetizers attractively. ( See LM pp. 84 for the rubric.)"]
[45,null,"minutes"]
["4.6      Assessment",null,null,"Anlysis of Learners' Products",null,"Quiz: True or False                                                          (See assessment phase) "]
[10,null,"minutes"]
["4.7      Assignment",null,null,"Enhancing / improving the  day’s lesson",null,"Research sanitary practices in presenting appetizers"]
[10,null,"minutes"]
["4.8     Concluding Activity",null,null,"The food and the plating will be pretty meticulous,..It;s one of those things where no expense is spared.                            ---- David Bridges---"]
[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"]
[]
[]
[]
[]
["Videos:"]
["https://www.youtube.com/watch?v=uh8l2Bd-xUo"]