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Instructional Planning
(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: Grade Level: Quarter Duration: Date:

:
TLE 9 4 60
Learning Competency/ies: LO 1.Performing mise en
(Taken from the Curriculum place
Guide) TLE_HECKPD9
1.1 Identify tools, equipment
needed in preparing desserts
Key Concepts /Understandings
to be Developed Determine the Tools, Utensils and Equipment in Preparing
Desserts

Adapted
Cognitive
Process
Domain 1. Objectives
Dimensions
(D.O. No. 8, S.
2015)

Remembering Identify the different tools, utensils and equipment needed

Knowledge in preparing desserts
Understanding
Applying Apply the lesson they have learned to answer the questions
Analyzing
`Skills
Measure learners retention by enforcing their involvement in
Evaluating
the topic presented through various activities
Creating
Attitude Valuing Foster good attitude in exploring the topic
Value the use and importance of the utensils and equipment
Values Valuing
in making desserts
2. Content Tools, Utensils and Equipment in Preparing Desserts
3. Learning Resources Laptop, Projector, TG
4. Procedures
Daily Routine:
4.1 Introductory Activity
Prayer
5 minutes
Checking Of attendance

*Ask Question

-Are you familiar with the different tools, utensils and equipment
4.2 Activity to used in preparing desserts?
5 minutes
 Presenting the topic about tools, utensils and equipment in
4.3 Analysis
preparing desserts
15 minutes

*Guide Questions
-What is the importance in knowing all the tools, utensils
4.4 Abstraction
and equipment in preparing desserts?
5 minutes
-What are the advantages in knowing these tools?

Name the Picture

-The teacher will show a picture and the students will
identify on it.
-Another students will be called to give the uses or function
of tools and equipment.

4.5 Application
15 minutes

The teacher will give an examination to the class.

Direction. Identify the tools and equipment describe by

the sentences below. Write your answer on the space
provided.
_______________1. Use for measuring small quantity of
ingredients like salt, baking powder and baking soda.
_______________2. Use to grate, shred, slice and
separate foods such as carrots, cabbage and cheese.
_______________3.Use for whipping eggs or batter, and
4.6 Assessment
for blending gravies, sauces and soups.
10 minutes
_______________4.Use for mixing ingredients.
_______________5. A kitchen appliance used for
cooking food.

ANSWER KEY
1. TABLESPOON
2. GRATER
3. WHISK
4. MIXING BOWL
5. RANGE

*Preparing for the new lesson

4.7 Assignment
- in your notebook,list down the reasons for eating desserts
5 minutes
and sweets.
5. Remarks

6. Reflections
A. No. of learners who B. Did the remedial
earned 80% in the evaluation. lessons work? No. of
learners who have
caught up with the
lesson.
C. No. of learners who D. No. of learners
 require additional activities for who continue to
remediation. require remediation.
E. Which of my learning F. What difficulties
strategies worked well? Why did I encounter which
did these work? 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: GAPAYAO, School: DON FILOMENO M. TORRES
ANNILYN M. MEMORIAL NATIONAL HIGH
SCHOOL
Position/Designation: TEACHER I - Division: CEBU PROVINCE
APPLICANT
Cont 09121596319 Email anngapayao22@gmail.com
act Number: address: