This is focused on soup making.

1. Grade 11
January 10, 2017
DAILY LESSON PLAN
I. OBJECTIVES: at the end of 240 minutes period 75% of the students should do the following for at least 75% level of
success.
a. identify the ingredients of soup to be prepared;
b. prepare soup according to the standard procedure; and
c. present soup to evaluate according to criteria
a. Content Standards The learner demonstrates an understanding of concepts and principles in
preparing soup.
b. Performance Standards Demonstrates the skills and understanding of concept and principles in
preparing soup.
c. Learning Competencies Prepare soups required for menu items
II. SUBJECT MATTER/TOPIC PREPARING SOUP
a. References TLE_HECK9-12SSS-IIIb-21
b. Tome Allotment 2hr
c. Instructional Materials Multimedia presentation, recipe, kitchen tools, equipment, and ingredients
III.PROCEDURE
A. Lesson Presentation Preliminary activities:
1. Checking of attendance
2. Checking of assignment
3. Review of the previous lesson
Ask students to give a summary of the previous lesson. Ask students if they
have assignment for preparing soup.
4. Motivation
Who among you have been in a fine dining restaurant? What kind of soup did
you order?
B. Lesson Development Unlocking of difficulties:
soup-
Activity A.
Let the students the multimedia presentation about preparing different
recipes of soup.
Activity B.
The teacher will group students into 5 groups; each group will prepare one
recipe of soup. The recipe has given the day before laboratory. They will be
given 1 hour to prepare the soup.
Assessment as Learning Activity C.
From the activity, students will answer the following questions:
 How do you feel about the activity?
 How do you like to make some of these soups?
 Did you remember the ingredients and procedure of your soup?
Summary / Generalization
Ask:
1. What are the ingredients of your soup?
2. What are the techniques did you apply in preparing soup?
IV. EVALUATION AND ASSESSMENT
Evaluation of learning Direction: Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Soup
V. REFLECTION/THINGS TO PONDER
VI. ASSIGNMENT/AGREEMENT Write down at least 5 recipes of each classification of soup. It includes the
ingredients, procedure and materials to be needed in preparing soup.
Checked By: ____________________________________ Date: ____________________
SCHOOL:
TEACHER:
TEACHING DATE:
Daniel Maramba National High School
MA. ANDREA J. BARCENAS
GRADE LEVEL:
LEARNING AREA:
SEMESTER: