Notre Dame of Jaro, Inc.

Msgr. Lino Gonzaga St., Jaro,Leyte

LESSON PLAN IN T.L.E 7

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SCHOOL Notre Dame of Jaro, Inc. LEARNING AREA TLE

TEACHER Joseph Dumasig Superable DAY 4-6
GRADE 7 Teaching QUARTER 1st
dates / Time
I. OBJECTIVES
A. Content Standard The students demonstrate understanding of/on:
 Correct preparation of marketable of marketable meals.
 Basic consideration in menu planning.
 Menu pattern that should be followed in preparing meals.
B. Performance Standard The students:
 Recognizes considerations in menu planning clearly.
 Follows menu planning clearly.

C. Learning
Competencies/objectives  Define what is menu planning.
 Create menus for food business.
 Discuss the principles of food safety, food contamination, and proper food
storage.
D. Domain Literacy Demonstration
E. Level Understanding
II. SUBJECT MATTER
A. Topic Menu planning
B. References  Teacher’s Guide Pages:
 Textbook Pages:
 Other Learning Resources:

C. Materials Reference Materials, Laptop, Overhead Projector.

D. Integration Technology Integration (Power Point Presentation.)

E. Concept Applying the different methods and principles in cooking

III. PROCEDURE
A. Reviewing previous lesson
or presenting the new Review: Review the previous lesson (5 minutes)
lesson
MOTIVATION (5 minutes)
 Ask the students what is meal for them.
 Write the responses on the board.

B. Establishing a purpose for
the lesson
C. Presenting examples /
instances of the new lesson
D. Discussing new concepts
and practicing new skills # 1
E. Discussing new concepts
and practicing new skills # 2
F. Developing Mastery
G. Finding practical
applications of concepts and
skills in daily living
H. Making generalizations and
abstractions about the
lesson
IV. EVALUATION
I. Evaluating Learning
V. ASSIGNMENT
J. Additional activities for
application or remediation
 Give this follow-up: Why do you say it is meal? It is necessary to plan meal?
Why?
(OPEN-ENDED QUESTIONS)
Based on the activity that we did what do you think is our topic for today?
What do you want to learn from this lesson?
Post the objective of the lesson of the day
ACTIVITY
Individual activity
Group themselves into four then let them answer the given task.
 Distribute handouts containing two sets of breakfast, two set of lunch, and
two set of supper meals. Have each student analyze the menus in terms of
similarities and differences.
ANALYSIS
 Ask the students to share the results of their analysis in class. Let them
innumerate the similarities and /or difference. Ask; was there a pattern
followed? (OPEN-ENDED QUESTION.)
ABSTRACTION
 Show a sample of menus following a correct menu pattern through power
point presentation Then followed by OPEN-ENDED QUESTIONS.
 Request them to open their book on page 12 and read the menu patterns to
be followed in planning menus.
 Discuss the principles of food safety, food contamination, and proper food
storage.
APPLICATION
- (Group activity) -
Divide the class into four then each group will make a menu planning for
business.
Practical Activities
1. you are trainee in a small restaurant in your community. You are
tasked to create a menu to honor senior citizens. Present a dinner
menu to the restaurant owner. Consider the lesson learned about menu
planning.
2. in dyads, create six sanitation and safety and safety rules of the school
cafeteria. Make it motivating and easy to understand.
Assessment
1. Short Quiz-on the proper storage of food.
2. Evaluate the practical activities using a rubric.
ASSIGNMENT