Subject: T. L.
E: Exploratory Courses Grade Level:
I. OBJECTIVES
A. Content Standards
B. Performance Standards
C. Learning Compentencies/ Objectives
D. Learning Code:
II. CONTENT
III. LEARNING RESOURCES
A. References Pages:
TG: page 2 LM
Instructional Materials/Devices
used
IV. PROCEDURE
A. Reviewing of previous lesson
or presenting new lesson
B. Establishing a purpose for the lesson
C. Presenting examples/
of the new lesson
D. Discussing new concepts and
practicing new skill #1
E. Discussing new concepts and
practicing new skill #2
F. Developing mastery( leads
to formative assesment
G.Finding practical application of concepts
and skills in daily living
H. Making Generalization and abstraction
about the lesson
I. Evaluating Learning
J. Additional Activities for
application or remeditation
V. REMARKS
7 DEC 4-5 Third Quarter Third Day
Cleaning kitchen premises
Cleaning equipment are stored safely in the designated position and area
1.Arrange the step by step procedure in cleaning the kitchen premises.
2. Demonstrate knowledge and skills in cleaning the kitchen/working area
3..Appreciate the importance of cleaning the kitchen properly
TLE-HECK7/8UT-oa-1
MAINTAIN KITCHEN TOOLS,EQUIPMENT AND WORKING AREA
pp.8-13 Textbook: LRMDS: Other References
Pictures, laptop,
Based from the previous lesson, how do you maintain kitchen tools and equipment?
Why is it necessary to keep our kitchen tools clean and sanitized?
“3 pic.one word Game
The student will be asked to describe the pictures. They will write the description on
pieces of meta cards which will be posted for discussion.
The class will watch video clips on cleaning and sanitizing kitchen premises guided by the following questions.
\
Students will be divided into 3 groups, they will be given tasks:
Class will be divided into 2 groups,they will demonstrate
how to clean the kitchen following the step by step procedures
What will you do? Upon arriving at home, you see that your kitchen seems to be like this:
Complete the sentence below:
Maintaining kitchen premises is done by ______ and ______.
Several factors are considered in cleaning and sanitizing kitchen premises like ______, _____, and _____.
Students will be evaluated based from their group
Have a video on how you clean you own kitchen
VI. REFLECTION
A. No. of learners who earned CASHEW STRAWBERRY RASPBERRY MANGO
80% on the formative assessment
B.No. of learners who require additional
activities for remediation

C. Did the remedial lessons work? No. of

learners who have caught up with the lesson

D. No. of learners who continue to require

remediation

E. Which of my teaching 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?

Checked by:
Date Checked:
Remarks