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)

Learning Area: Detailed Lesson Plan (DLP) Format-1st GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies:
(Taken from the Curriculum Guide)
TLE Area of Specialization
Key Concepts /
Understandings to be Finalization of the major
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The
fact or condition of
Remembering Identify the section based on the area of specialization
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
Analyzing
deliberate, systematic,
and sustained effort to Focus on the chosen area in TLE.
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of The chosen major

2. Content Area of Specialization
3. Learning Resources

4. Procedures
4.1 Introductory
Activity
10 minutes
4.2 Activity
10 minutes
Finalizing the students in corresponding sections
4.3 Analysis
10 minutes
4.4 Abstraction
10 minutes
4.5 Application
10 minutes
4.6 Assessment Anlysis of Learners'
10 minutes Products
4.7 Assignment Enhancing / improving the
10 minutes day’s lesson
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in

the evaluation. C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-1st GRADING PERIOD

Duration: Date:
120 June 3-4,2019
Code:
on

r
OBJECTIVES:

based on the area of specialization

n area in TLE.

Attributes

The chosen major

on

n corresponding sections

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Identify areas for improvement, development, and growth
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Dimensions of PECS and different characteristic trait
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify areas for improvement, development, and growth
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating
Create a plan of action that strengthen/ further develops one's PECs
Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Assessment pf PECS vis a vis a practicing entrepreneur/ employee in a province

3. Learning Resources Cookery Manual and CG

4. Procedures
4.1 Introductory
Activity Anwering question, why they choose cookery as area of specialization in TLE?
10 minutes
4.2 Activity
Sharing among the groups the reason of chosing cookery.
10 minutes
4.3 Analysis
Presentation of the ideas in front of the class by group.
10 minutes
4.4 Abstraction
Areas for improvement, development, and growth
10 minutes
4.5 Application
Listing of characteristics, attributes, lifestyle, Skills and traits
10 minutes
4.6 Assessment Anlysis of Learners'
Paper pencil output
10 minutes Products
4.7 Assignment Enhancing / improving the
day’s lesson
Review
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 5-6/06/2019
Code:
ent, development, and growth TLE_PECS10-00-1

erent characteristic trait

OBJECTIVES:

vement, development, and growth

that strengthen/ further develops one's PECs

butes

Lesson

a vis a practicing entrepreneur/ employee in a province

y choose cookery as area of specialization in TLE?

he reason of chosing cookery.

front of the class by group.

elopment, and growth

ributes, lifestyle, Skills and traits

encil output

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Align one's PECs according /career choice and create a plan of action that ensures success.
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understand one's PECs in cookery
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Align one's PECs according /career choice and create a plan of action that ensures success.
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating
Create a plan of action that ensures success of his/her business/career choice
Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Analysis of PECs and Application to the chosen career

3. Learning Resources Cookery Manual and CG

4. Procedures
4.1 Introductory
Activity The teacher share some personal traits discovered within self on the career selected
10 minutes
4.2 Activity
Self relection on the traits within self that fits the career
10 minutes
4.3 Analysis
Share among the groups and to the class voluntarily for evaluation self awareness
10 minutes
4.4 Abstraction
Give the assessment of PECs in relation the personal experiences
10 minutes
4.5 Application
Reason out the consquences and benefits of the personal traits being experienced.
10 minutes
4.6 Assessment Anlysis of Learners'
Oral recitation
10 minutes Products
4.7 Assignment Enhancing / improving the
day’s lesson
Review
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 10-11/06/2019
Code:
career choice and create a plan of action that ensures success. TLE_PECS10-00-1

okery

OBJECTIVES:

ng /career choice and create a plan of action that ensures success.

that ensures success of his/her business/career choice

butes

Lesson

pplication to the chosen career

sonal traits discovered within self on the career selected

within self that fits the career

d to the class voluntarily for evaluation self awareness

s in relation the personal experiences

s and benefits of the personal traits being experienced.

citation

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Identify what is of value to the customer and apply creativity ,innovative techniques to
(Taken from the Curriculum Guide) develop marketable product
Key Concepts /
Understandings to be Understanding the environment and market in cookery in one's town/municipality
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify customer and its value and apply creativity, innovative techniques to develop marketab
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
Apply creativity , innovative techniques to develop marketable products
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Product Development/ Key concept in product /Finding value

3. Learning Resources Cookery Manual and CG

4. Procedures
4.1 Introductory
Activity Present some products then let them know and share something about the products
10 minutes
4.2 Activity
Each group will share and choose one product that is marketable for them
10 minutes
4.3 Analysis
Reason of choosing the product
10 minutes
4.4 Abstraction
Give the tips on how to develop good products with value to the customer
10 minutes
4.5 Application
Share your chosen products and tell how can improve to make it different and competitive.
10 minutes
4.6 Assessment Anlysis of Learners'
Design of products with the application of creativity, innovative and marke
10 minutes Products
4.7 Assignment Enhancing / improving the
day’s lesson
Review
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 13-14/06/2019
he customer and apply creativity ,innovative techniques to Code:
t TLE_10EM-00-1

ment and market in cookery in one's town/municipality

OBJECTIVES:

s value and apply creativity, innovative techniques to develop marketable product.

ative techniques to develop marketable products

butes

Lesson

Key concept in product /Finding value

n let them know and share something about the products

hoose one product that is marketable for them

duct

elop good products with value to the customer

and tell how can improve to make it different and competitive.

of products with the application of creativity, innovative and marketable techniques.

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Select a business idea based on the criteria and techniques set
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understand business environment and business ideas
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Enumerate various criteria and steps in selecting a business idea
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
Apply the criteria/steps in selecting variable business idea.
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Selecting a business idea and Key concepts in selecting a business idea

3. Learning Resources Cookery Manual and CG

4. Procedures
4.1 Introductory
Activity Give samples of business opportunities
10 minutes
4.2 Activity
Choose a business that you can dream of and explain why.
10 minutes
4.3 Analysis
Share the chosen business idea in the class
10 minutes
4.4 Abstraction
Give theories on the possible business idea you want in the future and the consequencies.
10 minutes
4.5 Application
Write the business you want to have and try to relate to the business in the community that yo
10 minutes
4.6 Assessment Anlysis of Learners'
Group work in paper with collaborative effort.
10 minutes Products
4.7 Assignment Enhancing / improving the
day’s lesson
Review
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 17-18/06/2019
Code:
d on the criteria and techniques set TLE_HECG10EM-10-2

nment and business ideas

OBJECTIVES:

ia and steps in selecting a business idea

s in selecting variable business idea.

butes

Lesson

ea and Key concepts in selecting a business idea

portunities

can dream of and explain why.

dea in the class

e business idea you want in the future and the consequencies.

t to have and try to relate to the business in the community that you wish for and reason out .

work in paper with collaborative effort.

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Develop a brand for the product
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understand business environment and business ideas
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the benefits of having a good brand
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Enumerate recognizable brands in the town
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Branding

3. Learning Resources Cookery Manual and CG

4. Procedures
4.1 Introductory
Activity Give samples of branded products
10 minutes
4.2 Activity
List down branded products commonly found in our community
10 minutes
4.3 Analysis
What makes different of the products
10 minutes
4.4 Abstraction
Benefits of good products and the criteria for developing a brand
10 minutes
4.5 Application
Write down recognizable branded products and what makes it branded.
10 minutes
4.6 Assessment Anlysis of Learners'
Group work in paper with collaborative effort.
10 minutes Products
4.7 Assignment Enhancing / improving the
day’s lesson
Review
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
60 20-21/06/2019
Code:
duct TLE_HECG10EM-10-3

nment and business ideas

OBJECTIVES:

having a good brand

e brands in the town

butes

Lesson

oducts

commonly found in our community

products

nd the criteria for developing a brand

anded products and what makes it branded.

work in paper with collaborative effort.

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Clean, Sanitize, and prepare tools, utensils and equipment needed in preparing egg dished
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Preparation of egg dishes
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify different tools and equipment and its functions
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Determine the uses of cleaning agents
association

Skills Applying
Perform the appropriate process of cleaning and sanitizing tools and equipment in the
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Tools, utensils, and equipment / Cleaning and sanitizing

3. Learning Resources Cookery Manual pp. 40-42 and Notes being made

4. Procedures
4.1 Introductory
Activity What tools and equipment available in your respective house? How did you use it? Was it
10 minutes
4.2 Activity Group Sharing: write the tools and equipment found in your house ,then give the uses and
10 minutes sharing for 5 mins. Present to the class w/ your reporter.
4.3 Analysis How did you find the tools and equipment in each group? Why do we need to clean and sa
10 minutes differences among each group?
4.4 Abstraction
See COOKERY MANUAL page 40-42
10 minutes
4.5 Application
10 minutes
Group planning for actual kitchen laboratory cleaning and sanitizing (What to bring)
4.6 Assessment Anlysis of Learners' Pencil paper exam:( 10 items)Tell whether a tool or equipment : 1. channe
10 minutes Products sieve 5. whisk 6. offset spatula …. 7-10. What are the different
4.7 Assignment Enhancing / improving the
10 minutes day’s lesson
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 June 24-25,2019
Code:
ools, utensils and equipment needed in preparing egg dished
TLE_HECK10ED-Ia-1
es
OBJECTIVES:

d equipment and its functions

cleaning agents

te process of cleaning and sanitizing tools and equipment in the kitchen

on

equipment / Cleaning and sanitizing

42 and Notes being made

available in your respective house? How did you use it? Was it safe ?
ools and equipment found in your house ,then give the uses and how did you clean it. After
t to the class w/ your reporter.
and equipment in each group? Why do we need to clean and sanitize? What are the
oup?
40-42

kitchen laboratory cleaning and sanitizing (What to bring)

paper exam:( 10 items)Tell whether a tool or equipment : 1. channel knife 2. oven 3. refrigerator 4.
5. whisk 6. offset spatula …. 7-10. What are the different cleaning agents?

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies: Clean, Sanitize, and prepare tools, utensils and equipment needed in preparing egg dished
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Preparation of egg dishes
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Determine the uses of cleaning agents applied unto appropriate materials an
association

Skills Applying
Perform the appropriate process of cleaning and sanitizing tools and equip
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes
Values Valuing Self-Awareness of the Lesson
2. Content Tools, utensils, and equipment / Cleaning and sanitizing
3. Learning Resources Cookery Manual pp. 40-42 and Notes being made

4. Procedures
4.1 Introductory
Activity Cleaning is very important before we start using the kitchen for cooking.
10 minutes
4.2 Activity
10 minutes
Assign each the respective area for their performance activity.
4.3 Analysis How did you find the tools and equipment in each group? Why do we need to clean and sa
10 minutes differences among each group?
4.4 Abstraction
Follow the steps in cleaning and sanitizing ( Based on the theory given )
10 minutes
4.5 Application
10 minutes
Actual Performance in the laboratory ( group 1-3 tools and utensils , group 3-5 equipmne
4.6 Assessment Anlysis of Learners' Rubrics: 10- Follow steps and completely done, 8- follow steps but not com
10 minutes Products steps and not completely done
4.7 Assignment Enhancing / improving the
day’s lesson
Continue next day
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 June 26-28,2019
Code:
ools, utensils and equipment needed in preparing egg dished
TLE_HECK10ED-Ia-1
es
OBJECTIVES:

of cleaning agents applied unto appropriate materials and area.

priate process of cleaning and sanitizing tools and equipment in the kitchen

Attributes

the Lesson
equipment / Cleaning and sanitizing
42 and Notes being made

before we start using the kitchen for cooking.

e area for their performance activity.

and equipment in each group? Why do we need to clean and sanitize? What are the
oup?
nd sanitizing ( Based on the theory given )

laboratory ( group 1-3 tools and utensils , group 3-5 equipmnent , group 6-7 cabinets
: 10- Follow steps and completely done, 8- follow steps but not completely done, 5- Not following
nd not completely done

next day

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format

DLP No.: Grade Level: Quarter:
COOKERY 10 1
Learning
Competency/ies:
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,

PROPS FOR PALAWOD

aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Salad Dishes and dishes

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity
10 minutes
4.2 Activity
10 minutes PALAWODS PROPS PREPARATION
4.3 Analysis
10 minutes
4.4 Abstraction
10 minutes
4.5 Application
10 minutes
4.6 Assessment Anlysis of Learners'
10 minutes Products
4.7 Assignment Enhancing / improving the
10 minutes day’s lesson
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact
Number: Email address:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Detailed Lesson Plan (DLP) Format

Duration: Date:
120 JUNE 26-28, 2019
Code:

OBJECTIVES:

PALAWOD
s

on

es being made

OPS PREPARATION

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena

Responding to Phenomena

Valuing
Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Be able to comply the required outputs
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Completion the required outputs
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Be aware of the needed outputs
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's Evaluate the outputs
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Compliance of outputs

3. Learning Resources Result outputs

4. Procedures
4.1 Introductory
Activity Checking of names
10 minutes
4.2 Activity
Finished the output
10 minutes
4.3 Analysis
10 minutes
4.4 Abstraction
Get the percentage rating
10 minutes
4.5 Application
Everybody must be complied
10 minutes
4.6 Assessment Anlysis of Learners'
Products
Submission of outputs
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Demo for late performers
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 January 9, 2018
Code:
utputs
TLE_HECK9SW-IIIa-II
puts

OBJECTIVES:

d outputs

on

on of outputs

late performers

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies:
(Taken from the Curriculum Guide)
Be able to comply the required outputs
Key Concepts /
Understandings to be Completion the required outputs
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Be aware of the needed outputs
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's Evaluate the outputs
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Compliance of outputs
3. Learning Resources Finished Outputs
4. Procedures
4.1 Introductory
Activity Checking of names
10 minutes
4.2 Activity
10 minutes
Finished the output
4.3 Analysis
10 minutes
Present the output
4.4 Abstraction
10 minutes
Get the percentage rating
4.5 Application
10 minutes
Everybody must be complied
4.6 Assessment Anlysis of Learners'
10 minutes Products Submission of outputs
4.7 Assignment Enhancing / improving the
10 minutes day’s lesson Demo for late performers
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 January 10, 2018
Code:
required outputs TLE_HECK9SW-IIIa-II
ed outputs
OBJECTIVES:

eded outputs

Attributes

he Lesson
puts

ng

plied

ssion of outputs

for late performers

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies:
(Taken from the Curriculum Guide)
Answer the test paper
Key Concepts /
Understandings to be Periodical Test
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Understand the theory for sandwiches
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's Answering the test items
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Evaluation of result output
3. Learning Resources Tools and ingredients
4. Procedures
4.1 Introductory
Activity Information dissemination on the test
10 minutes
4.2 Activity
10 minutes
Answering in a half length sheet of paper
4.3 Analysis
10 minutes
Read and answer correctly
4.4 Abstraction
10 minutes
Answer the letter only
4.5 Application
10 minutes
Sandwiches
4.6 Assessment Anlysis of Learners'
10 minutes Products Paper -pencil test
4.7 Assignment Enhancing / improving the
10 minutes day’s lesson Checking of the answer sheet
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 January 15, 2018
Code:
TLE_HECK9SW-IIIa-II

OBJECTIVES:

ory for sandwiches

tems

Attributes

he Lesson
output
nts

on on the test

th sheet of paper

ctly

-pencil test

ing of the answer sheet

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies:
(Taken from the Curriculum Guide)
Evaluate the presented result output
Key Concepts /
Understandings to be Evalution of outputs
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Understand the rating of the presented output
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's Evaluate the presented result output
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Phenomena Personal Learning Attributes

Values Valuing Self-Awareness of the Lesson

2. Content Evaluation of result output
3. Learning Resources Tools and ingredients
4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
10 minutes
Group demonstration on one of the sandwiches that are not complied.
4.3 Analysis
10 minutes
What sandwich to prepare? How to prepare?
4.4 Abstraction
10 minutes
Do the process in preparing t sandwich. And completely cook it.
4.5 Application
10 minutes
Cooking the sandwich recipe
4.6 Assessment Anlysis of Learners'
10 minutes Products presentation and plating of sandwich
4.7 Assignment Enhancing / improving the
10 minutes day’s lesson Next set of groups will perform
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 January 11, 2018
Code:
result output TLE_HECK9SW-IIIa-II

OBJECTIVES:

ng of the presented output

nted result output

Attributes

he Lesson
output
nts

redients and utensils

one of the sandwiches that are not complied.

are? How to prepare?

ring t sandwich. And completely cook it.

ecipe

ntation and plating of sandwich

et of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 November 24, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 November 27, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 November 28, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 November 29, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 4, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 5, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 6, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 7, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 8, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 9, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 10, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 11, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 12, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Determine the different classification of sandwiches
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Understanding how sandwiches differ each other.
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering Identify the sandwich to perform
fact or condition of
knowing something
with familiarity
gained through Understanding
experience or
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to Know the ingredients and procedures
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Give the classification of sandwiches (TORTILLA AND PIZZA)

3. Learning Resources Cookery Manual and Notes being made

4. Procedures
4.1 Introductory
Activity Prepare the needed ingredients and utensils
10 minutes
4.2 Activity
All 5 groups will simultaneuoslly do the demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)
10 minutes
4.3 Analysis
What makes tortilla a sandwich? How to prepare?
10 minutes
4.4 Abstraction
Do the process in preparing tortilla sandwich. And completely cook it.
10 minutes
4.5 Application
Cooking the tortilla recipe
10 minutes
4.6 Assessment Anlysis of Learners'
Products
presentation and plating of tortilla.
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Next set of groups will perform
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 December 13, 2017
Code:
tion of sandwiches
TLE_HECK9SW-IIIa-II
es differ each other.

OBJECTIVES:

perform

ocedures

on

sandwiches (TORTILLA AND PIZZA)

es being made

utensils

e demonstration on one of the sandwiches. (DEL PILAR, LUNA SILANG, LAPU-LAPU)

How to prepare?

a sandwich. And completely cook it.

tion and plating of tortilla.

of groups will perform

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Be able to comply the required outputs
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Be able to comply the required outputs
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Be aware of the needed outputs
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's Evaluate the outputs
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Compliance of outputs

3. Learning Resources Result outputs

4. Procedures
4.1 Introductory
Activity Checking of names
10 minutes
4.2 Activity
Finished the output
10 minutes
4.3 Analysis
The reasons of compliance
10 minutes
4.4 Abstraction
Get the percentage rating
10 minutes
4.5 Application
Everybody must be complied
10 minutes
4.6 Assessment Anlysis of Learners'
Products
Submission of outputs
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Demo for late performers
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 January 9, 2018
Code:
utputs
TLE_HECK9SW-IIIa-II
d outputs

OBJECTIVES:

d outputs

on

on of outputs

late performers

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests
 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)

Learning Area: Detailed Lesson Plan (DLP) Format-3rd GRADING PERIOD

DLP No.: Grade Level: Quarter:
COOKERY 9 3
Learning
Competency/ies: Be able to comply the required outputs
(Taken from the Curriculum Guide)
Key Concepts /
Understandings to be Be able to comply the required outputs
Developed Adapted Cognitive
Domain Process Dimensions OBJECTIVES:
(D.O. No. 8, s. 2015)
Knowledge
The Remembering
fact or condition of
knowing something
with familiarity
gained through
experience or
Understanding Be aware of the needed outputs
association

Skills Applying
The ability and capacity
acquired through
deliberate, systematic, Analyzing
and sustained effort to
smoothly and adaptively
carryout complex
activities or the ability, Evaluating
coming from one's Evaluate the outputs
knowledge, practice,
aptitude, etc., to do
something Creating

Receiving
Attitude Personal Learning Attributes
Phenomena

Values Valuing Self-Awareness of the Lesson

2. Content Compliance of outputs

3. Learning Resources Result outputs

4. Procedures
4.1 Introductory
Activity Checking of names
10 minutes
4.2 Activity
Finished the output
10 minutes
4.3 Analysis
The reasons of compliance
10 minutes
4.4 Abstraction
Get the percentage rating
10 minutes
4.5 Application
Everybody must be complied
10 minutes
4.6 Assessment Anlysis of Learners'
Products
Submission of outputs
10 minutes
4.7 Assignment Enhancing / improving the
day’s lesson
Demo for late performers
10 minutes
4.8 Concluding Activity
10 minutes

5.      Remarks

6.      Reflections

A.  No. of learners who earned 80% in C.   Did the remedial lessons work? No. of learners who have caught up with the lesson.
the evaluation.

B.   No. of learners who require D.  No. of learners who continue to require remediation.
additional activities for 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: School:
CHITO R. VILLACAMPA
Position/
Designatio Division:
n: SSTIII
Contact Email address:
Number:
 Instructional Planning
loping, evaluating and managing the instructional process by using principles

Lesson Plan (DLP) Format-3rd GRADING PERIOD

Duration: Date:
60 January 9, 2018
Code:
utputs
TLE_HECK9SW-IIIa-II
d outputs

OBJECTIVES:

d outputs

on

on of outputs

late performers

emedial lessons work? No. of learners who have caught up with the lesson.

D.  No. of learners who continue to require remediation.

BANTAYAN NATIONAL HIGH SCHOOL

CEBU PROVINCE
attitude
Receiving Phenomena
Responding to Phenomena

Valuing

Organization

Internalizing values

assignment

Reinforcing / strengthening the

day’s lesson
Enriching / inspiring the day’s
lesson
Enhancing / improving the day’s
lesson
Preparing for the new lesson

assessment
Observation
Talking to Learners/
Conferencing
Anlysis of Learners' Products
Tests