Carlos F. Gonzales High School
Maguinao, San Rafael, Bulacan
Subject: TLE Grade Level: 9 Week: 2 Semester: 3RD
Major: Cookery-9 Teacher: Sheryl R. Fulgencio
MONDAY TUESDAY WEDNESDAY THURSDAY_FRIDAY
Date: FEBRUARY 20, 2023 Date: FEBRUARY 21, 2023 Date: FEBRUARY 22-23, 2023 Date: FEBRUARY 24, 2023
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Note: Aventurine-Tuesday
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Note: Ruby-Friday
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Note: __________________
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Note: __________________
I. OBJECTIVES
A. Content Standards The learners demonstrate an understanding of core concepts and underlying theories in cookery lessons.
B. Performance Standards The learners independently demonstrates common competencies in cookery as prescribed in TESDA Training Regulation.
C. Learning Competencies/
Objectives
LO 1. Perform mise en place
1.1 clean, sanitize, and prepare
tools, utensils, and equipment
based on the required tasks
LO 1. Perform mise en place
1.1 clean, sanitize, and prepare
tools, utensils, and equipment
based on the required tasks
LO 1. Perform mise en place
1.1 clean, sanitize, and
prepare tools, utensils, and
equipment based on the
required tasks
LO 1. Perform mise en place
1.2 identify ingredients
according to the given recipe
D. Learning Code: TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7 TLE_HECK9SD-IIa-7
II. CONTENT
Kitchen Equipment in Preparing
Sandwiches
Activity 1
Kitchen Tools and Equipment in
Preparing Sandwiches
Activity 2
Grouping Together
Activity 3
Crossword Puzzle
Ingredients in Preparing
Sandwiches
III. LEARNING
RESOURCES
A. References Pages:
TG: p. 10
LM: Cookery 9 pp.
122-124
Textbook:
Pages:
LRMDS:
Other
References:
Module 1-
Third Quarter
A. References Pages:
TG: P 10
LM: Cookery 9 pp.
118-124
Textbook:
Pages:
LRMDS:
Other
References:
Module 1-
Third Quarter
A. References Pages:
TG: p. 10
LM: Cookery 9 pp.
122-124
Textbook:
Pages:
LRMDS:
Other
References:
Module 1-
Third Quarter
pp.13-14
A. References Pages:
TG: P 10
LM: Cookery 9 pp.
118-124
Textbook:
Pages:
LRMDS:
Other
References:
Module 1-
Third Quarter

Instructional
Materials/Devices use/d
Laptop, tv, pictures of kitchen
equipment
Laptop, tv, activity sheet Laptop, tv, pictures of kitchen
equipment
Laptop, tv, activity sheet
IV. PROCEDURES
A. Reviewing the previous
lesson or presenting a new
lesson
What are the tools and utensils
used in sandwich preparation?
Give its uses.
What are the equipment used in
sandwich preparation?
Give its uses.
Simple Recall. Directions: Let’s
have a short review about our past
lesson. Name the following tools
and equipment in the kitchen
below. Write your
B. Establishing a purpose for
the lesson
Picture Parade
Picture parade of equipment in
preparing sandwiches
Giving of instructions about the
activity
Giving of instructions about the
activity
Jumbled Letters.
Directions: Arrange the
jumbled letters below to find
what is being asked.
1. gesasau
2. kechicn
3. cbra eatm
4. cesehe
5. mardust
6. onsnio
7. jma
8. esgg
9. berutt
10. pkor
C. Presenting
examples/instances of the new
lesson
Name each equipment. Mention sample ingredients used
in preparing sandwiches.
D. Discussing new concepts
and practicing new skills # 1
Discussion on Equipment used in
preparing sandwiches
What are the functions of each
equipment?
Activity
Draw at least 15 sample of tools
and equipment used in preparing
sandwiches. Label each pictures
Activity 2
Discussion on Ingredients for
Sandwiches

and give its specific functions in
preparing sandwiches
E. Discussing new concepts
and practicing new skills #2
Activity 3
F. Developing Mastery (Leads
to Formative and Assessment
3)
Recite the different equipment
used in preparing sandwiches
How each type of ingredients
used in preparing sandwiches?
G. Finding practical
applications of concepts and
skills in daily living
Give the importance
equipment in sandwich
preparation.
Give the importance of using
appropriate ingredients in
preparing sandwiches.
H. Making generalizations and
abstractions about the lesson
What are the different
equipment used in preparing
sandwiches?
What area the ingredients used
in preparing sandwiches.
I. Evaluating Learning
10 item quiz 10 item quiz
J. Additional Activities for
application or remediation
Bring the needed materials for the
activity such as oslo paper,
coloring materials and pencil.
Review the functions of each tools
and equipment used in preparing
sandwiches
What are the ingredients used
in preparing sandwiches?

V. REMARKS
VI. REFLECTION
A. No. of learners who earned
80% on the formative
assessment
AVE PEA GAR RUB TUR JAD AVE PEA GAR RUB TUR JAD RUB JAD
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B. No. of learners who require
additional activities for
remediation
C. Did the remedial lessons
worked? 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?

Prepared by:
SHERYL R. FULGENCIO
Master Teacher I
Checked by:
MARCO ANGELO I S. GALICIA
HT- III /TLE Department
Date:______________
Noted by:
CESAR V. VALONDO
Principal IV
Date:__________________