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Lesson Plan in Technology and Livelihood Education III (Culinary Art)

I. OBJECTIVES At the end of the lesson, the students should be able to: a. Discuss the importance of food carving b. Apply the procedure in making a chrysanthemum flower out of onions c. Value the importance of food carving by expressing their dedication through their work II. SUBJECT MATTER Topic : Culinary Arts Sub-Topic: Food Carving Materials Teaching aids Onions Chopping Boards Trays References

Basin onion stalk Towel carrot Paring Knife barbecue sticks food color rubrics

Fruit and Vegetable Carving Pamphlets p. 11-12 (Food Art, The Art of Fruit Carving, History of Fruit and Vegetable carving) http://en.wikipedia.org/wiki/Vegetable_carving#References http://www.creative-carving.com/PAGES/ABOUT-CC.html III. PROCEDURE: A. Preparatory Activities 1. Daily Routine 1.1 Prayer 2. Checking of Attendance 3. Review Pivotal Questions: 1. How are you going to define food carving based on your own understanding? 2. Where was food carving originated? 3. Who discovered food carving? 4. Checking of Assignments 5. Motivation A. The teacher will call 3 students to complete the 3 picture puzzles to be posted on the board. B. Based on the activity let the students think and guess the topic for the day and let them give interpretation about the food. Guide Questions: 1. What did you observe on the picture? 2. Have you already seen an actual food carved?

3. 4. 5. 6.

Where can you usually find food carving? How are you going to describe the picture/food? (Give one adjective) How is the topic related to our lesson? What do you think will be our topic for today?

B. Lesson Proper 1. Short Discussion about the importance of food carving. Based on students answer organized their idea by presenting a graphic organizer about importance of food carving. 2. Demonstrate the procedure on how to make a chrysanthemum flower out of onions

(Chrysanthemum Flower Out Of Onions)


MATERIALS: Onions, chopping board, paring knife, basin, food color PROCEDURE:

Vegetable Carving

1. Peel the onion bulb. Cut the leaves at the top. 2. From the top, slice the onion lengthwise into four parts, leaving a half-inch allowance uncut at the bottom to serve as the base of the flower. 3. Make another three lengthwise cuts in each of the four parts of the bulb. 4. Open the sliced parts to appear like spreading petals of a flower. Soak the onion in food color. This will serve as the chrysanthemum flower. 5. For the stem, put a barbecue stick through the hollow stalk of onion. 6. Use a piece of carrot as stopper. The pointed end of the stick should be one inch away from the stopper. 7. Take out the onion chrysanthemum and put the stem. (Different colors may be used for the other onion chrysanthemum.) 8. Arrange the flowers in a vase.

3. The students will be grouped into four and each group should make their own onion chrysanthemum flower. 4. Tell them that the procedure you discussed is the basic procedure They are free to make slight modications if they think their modica- tions will give a better result.

5. Before they start with their projects, remind them to be careful because they will be using a knife. Tell them not to play with the knife. 6. Discuss the rubrics on how their will be rated. 7. Move around as they work on their projects. Be ready to provide assistance to any group that might need help. V. GENERALIZATION 1. What important points have you learned in the lesson? 2. Do you think you can earn money with this kind of skill? Generalization

Food carvings make the food look more delicious and appetizing. With this, it could encourage the children to eat nutritious food. Food carving is a form of art and can be a fulfilling career.
VI. EVALUATION SCORING RUBRICS Criteria Product Appearance Ability to follow directions Teamwork Overall presentation TOTAL SCORE VII. ASSIGNMENT A. Follow-up Make a research on different styles/products of food carving. You can paste the pictures in your notebook or on a bond paper. Present your assign-ment next meeting. B. Advance 1. What is centerpiece? 2. What are the guidelines to be observed in making centerpiece. Reference Learning and Living in the 21st Century Work text in TLE for Third Year p. 283-289 Prepared by: Score 40% 30% 20% 10% 100%

Checked by: MYRA R. RAMOS Cooperating Teacher

DORIS M. LINESES Student Teacher

Approved by: ROSALIA B. MAPACPAC Principal