I.

OBJECTIVES
At the end of the lesson, the students are expected to:
a. select equipment , tools and utensils for fermentation and pickling
b. check calibrate equipment, tools and utensils
c. prepare and sanitize equipment, utensils for the food processing method
II. SUBJECT MATTER
a. Topic: PREPARES EQUIPMENT, TOOLS, AND UTENSILS

Instructional Materials: PowerPoint Presentation

References: learning module, internet
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings

b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation  Show a video or presentation highlighting the

role and significance of proper preparation of
equipment, tools, and utensils in different
industries.
 Engage students in a class discussion about
their experiences with using equipment, tools,
and utensils.

II. LESSON PROPER . Preparing Equipment, Tools, and Utensils

 Divide the class into groups and provide each

group with a different scenario (e.g., setting up
A. Activity a laboratory, preparing for a cooking
(Group) demonstration).
 Instruct each group to create a step-by-step
guide on how to properly prepare the
equipment, tools, and utensils needed for their
assigned scenario.
 After a designated time, have each group
present their guide, explaining the importance
of each step and any safety precautions
 involved.

B. Analysis  Facilitate a class discussion regarding the

similarities and differences between the groups'
guides.
 Discuss the importance of consistency and
accuracy in following procedures for preparing
equipment, tools, and utensils.

C. Abstraction  Introduce the concept of standard operating

procedures (SOPs) and explain their role in
ensuring the proper preparation of equipment,
tools, and utensils.
 Discuss the benefits of using SOPs in various
industries and how they contribute to efficiency
and safety.

D. Application  Provide students with a real-life problem

related to preparing equipment, tools, and
utensils. For example, ask them to design a
layout for a workshop space, taking into
consideration the arrangement of equipment
and tools.
 Assign each student or group to present their
solution, explaining their rationale and
justifying their choices.
IV. EVALUATION (5 minutes)

1. True or False: Using standard operating procedures (SOPs) is not necessary when
preparing equipment, tools, and utensils. (False)
2. Fill in the blank: __________ is/are used to ensure consistency and accuracy in
preparing equipment, tools, and utensils. (Standard Operating Procedures/SOPs)
3. Multiple-choice: Which of the following is NOT a safety rule when handling
equipment and tools? a) Wear appropriate protective gear b) Keep the work area
clean and organized c) Use tools with damaged handles d) Follow instructions and
warnings (Answer: c)
4. True or False: Preparation of equipment, tools, and utensils is only important in
cooking-related industries. (False)
5. Fill in the blank: SOPs contribute to __________ and __________ in various industries.
(Efficiency and safety)

VI. ASSIGNMENT

Prepared by:
CHRISTINE JOY D. DOPAN
TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. Sort and grade raw materials according to approved criteria and enterprise requirement
b. Prepare the sorted and graded fresh fruits and vegetables
II. SUBJECT MATTER
TopicbPREPARE RAW MATERIALS
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation Review the concept of raw materials and their significance

in various industries. Discuss different types of raw
materials commonly used.
II. LESSON PROPER
Exploring Raw Materials
A. Activity Divide the students into small groups. Provide each
(Group) group with a selection of raw materials, such as
wood, metal, fabric, paper, plastic, etc. Instruct the
groups to examine the properties and characteristics
of their assigned raw material. They should discuss
and list the possible uses and applications of their
raw material.

Afterwards, each group will present their findings to

the class, including the unique properties and
potential uses of their raw material.

B. Analysis Engage the students in a discussion about the importance

of proper preparation and storage of raw materials.
 Highlight the potential consequences of mishandling or
inadequate preparation of raw materials in various
industries.

C. Abstraction Explain the step-by-step process of preparing raw

materials. Discuss techniques and procedures commonly
used in different industries, such as cleaning, sorting,
cutting, measuring, etc. Emphasize the importance of
precision and accuracy in preparing raw materials.

D. Application
Real-Life Problem
Present the students with a real-life problem related
to the objective. For example, ask them to analyze a
case study where a company faced challenges in
properly preparing their raw materials. Instruct the
students to brainstorm and propose solutions to
overcome these challenges, considering factors like
time, cost, and quality.

IV. EVALUATION (5 minutes)

Prepared by:

CHRISTINE JOY D. DOPAN

TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
II. SUBJECT MATTER
Topic: PERFORM ALCOHOLIC FERMENTATION OF FRUITS AND VEGETABLES
Instructional Materials: PowerPoint Presentation
References: Internet, learning module, fermentation book
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment
Show a short video or documentary about the fermentation
e. Motivation process in food production. Discuss the various products that
can be derived from fermentation, such as bread, yogurt, and
alcohol.
II. LESSON PROPER Workshop: "Fermentation Lab"

Divide the students into small groups and provide each group with
different fruits and vegetables.
A. Activity
Instruct the groups to create their own fermentation experiment
(Group) using the assigned fruit or vegetable.
Provide them with detailed instructions on how to prepare the
ingredients, set up the fermentation process, and monitor the
progress.
Encourage creativity in the design and presentation of their
experiment.
Workshop: "Fermented Beverage Tasting"

Introduce students to a variety of fermented beverages made from

fruits and vegetables.
Allow students to taste and evaluate each beverage, noting the
differences in flavors, aroma, and texture.
Discuss the role of yeast in the fermentation process and how it
contributes to the development of flavors in these beverages.
Workshop: "Fermentation in Action"

Bring in a guest speaker, such as a local beverage entrepreneur or a

 food scientist, who can share their experiences in fermenting fruits
and vegetables.
Have the speaker demonstrate the fermentation process and discuss
key factors that influence the quality and success of fermentation.
Encourage students to ask questions and actively engage in the
discussion.
B. Analysis . Discuss the factors that influenced the success or failure of their
fermentation process.

Encourage students to share their observations, draw conclusions,

and suggest improvements for future experiments.

C. Abstraction Introduce the concept of control in fermentation experiments.

Explain how controlling variables such as temperature, pH, and

oxygen availability can affect the fermentation process and the
quality of the final product.

D. Application . Present a real-life problem to students related to the objective,

such as developing a fermented product with limited resources or
finding ways to increase the production yield of a fermented
beverage.

Divide students into groups and have them brainstorm and propose
solutions to the problem.

Encourage critical thinking, creativity, and collaboration among

group members.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. identify type of tools, equipment, and paraphernalia
b. classify the types of appropriate cleaning tools and equipment based on their uses

II. SUBJECT MATTER

Topic: UTILIZE APPROPRIATE KITCHEN TOOLS, EQUIPMENT, AND
PARAPHERNALIA.
Instructional Materials: PowerPoint Presentation
References: Internet,,p learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation Show a short video or a series of images showcasing various

professional kitchens and chefs using specialized tools and equipment.
Discuss how these tools help improve efficiency and quality of food
preparation.
II. LESSON PROPER Prepare different stations in the classroom, each representing a
specific category of kitchen tools and equipment. Divide the
students into small groups and have them rotate among the stations.
At each station, provide the necessary tools and equipment for the
A. Activity students to handle and familiarize themselves with. Instruct them
(Group) to:

Identify the name and purpose of each tool or equipment.

Demonstrate proper handling and use.
Discuss the safety precautions when using each tool.
Give examples of dishes or recipes where the particular tool is
commonly used.
Make the activity engaging and interactive by encouraging group
discussions and posing questions to stimulate critical thinking.
B. Analysis After the activity, reconvene as a whole class and facilitate a
discussion on the importance of using appropriate kitchen tools and
equipment. Discuss the impact of using the wrong tools and
equipment, as well as the benefits of choosing the right ones for
specific cooking tasks.
C. Abstraction Introduce the concept of efficiency in the kitchen. Explain how
using the appropriate tools and equipment can help save time and
effort in food preparation. Discuss the different factors to consider
when selecting tools and equipment, such as functionality,
durability, and cost.

D. Application Present the students with a real-life problem scenario related to the
objective. For example:

Scenario: You have been assigned to prepare a three-course meal

for a family gathering. However, you only have limited time and a
small budget. How would you utilize appropriate kitchen tools,
equipment, and paraphernalia to ensure an efficient and delicious
meal?

Ask the students to come up with a detailed plan, considering the

tools and equipment they would use, how they would utilize them
effectively, and any alternative solutions they may think of.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. Select various types of chemicals for cleaning and sanitizing kitchen tools, equipment, and paraphernalia
b. Clean and sanitize kitchen tools and equipment

II. SUBJECT MATTER

Topic MAINTAIN APPROPRIATE KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA.
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation . To motivate the students, show them a short video or

presentation showcasing famous chefs and their well-
maintained kitchens. Discuss the impact of a well-organized
and properly maintained kitchen on the overall efficiency and
success of cooking.

II. LESSON PROPER Activity 1: Tool and Equipment Showcase Divide the students into
groups and assign each group a specific kitchen tool or equipment.
Each group should research and prepare a short presentation about
the assigned tool or equipment, including its uses, maintenance tips,
A. Activity and importance in the kitchen. Encourage creativity and visual aids
(Group) in their presentations.

Activity 2: Tool Scavenger Hunt Organize a kitchen tool scavenger

hunt wherein the students have to identify and locate specific tools
within the classroom or designated area. Provide them with clues
and questions related to the maintenance of those tools. This
activity will help reinforce their understanding of different kitchen
tools and their proper care.

Activity 3: Kitchen Tools and Equipment Sorting Provide a variety

of kitchen tools and equipment to the students. Instruct them to sort
the items based on their function and maintenance requirements.
Encourage them to discuss the reasoning behind their sorting
choices. This activity will promote critical thinking and careful
analysis of each tool's usage and maintenance.
 B. Analysis Guide students in analyzing the different factors that contribute to
adequate kitchen tool maintenance, such as regular cleaning, proper
storage, and identifying signs of wear and tear. Engage them in a
class discussion to share their insight and experiences regarding the
importance of maintaining kitchen tools.

C. Abstraction Summarize the key points discussed in the previous activities and
analysis. Help students understand the abstract concept of general
maintenance principles that apply to all kitchen tools, equipment,
and paraphernalia.

D. Application Provide the students with a real-life scenario where they encounter
a problem related to kitchen tool maintenance, such as a broken
knife handle or a malfunctioning blender. Ask them to come up
with possible solutions and discuss the importance of seeking
professional help when needed.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR

I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. Give the abbreviations and equivalents of the measuremments
b. Convert system of measurement
 c. Perform substitution of ingredients

II. SUBJECT MATTER

Topic: Carry out Measurements and Calculations
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation . To engage the students and generate interest, the teacher can
show a short video clip or present real-life examples that
highlight the importance of accurate measurements and
calculations in various fields such as engineering, architecture,
and cooking. The teacher can also share success stories of
individuals who excelled in their careers by mastering
measurement and calculation skills.

II. LESSON PROPER Activity 1: Measuring Everyday Objects

Divide the students into small groups.

Provide each group with a set of measuring tools such as rulers,
A. Activity measuring tapes, and weighing scales.
(Group) Instruct each group to measure different everyday objects
accurately and record their measurements.
Afterward, the groups will share their measurements with the class
and discuss any discrepancies or challenges they encountered.
B. Analysis In this phase, the teacher will guide the students in reflecting on the
activities and discussing the importance of accuracy in
measurements and calculations. The teacher can facilitate a class
discussion by asking questions such as:

Why is it important to measure accurately?

What challenges did you encounter during the activities? How did
you overcome them?
 How can inaccurate measurements and calculations affect real-life
situations?

C. Abstraction The teacher will summarize the key points of the lesson,
emphasizing the importance of accuracy in measurements and
calculations. The teacher can also provide additional tips and
strategies for improving accuracy in practical situations.

D. Application To apply the lesson to real-life situations, the teacher will present a
problem-solving scenario related to the objective. For example, the
students may be given a blueprint of a room and asked to calculate
the area and volume of specific components. The students will
work individually or in small groups to solve the problem, using the
measurement and calculation skills they have learned.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR

I. OBJECTIVES
At the end of the lesson, the students are expected to:
II. SUBJECT MATTER
Topic:
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation .

II. LESSON PROPER

A. Activity
(Group)

B. Analysis

C. Abstraction

D. Application

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT
Prepared by:

CHRISTINE JOY D. DOPAN

TLE Teacher

Checked by:

JULIUS D. TABANGCURA
ACADEMIC COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. discusses the nature of different recreational activities
b. explain how to optimize the energy systems for safe and improved performance

II. SUBJECT MATTER

Topic: AQUATICS
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation . Provide a short video or presentation showcasing different

recreational activities, such as team sports, individual sports,
outdoor activities, and indoor activities. Discuss the benefits of
engaging in recreational activities and how they contribute to
overall health and well-being.

II. LESSON PROPER Conduct an engaging workshop to explore different recreational

activities. Divide the students into small groups and assign each
group a specific recreational activity to research and prepare a
presentation on. Each group should include the following details in
A. Activity their presentation:
(Group)
Description of the activity
Equipment or materials needed
Rules or guidelines
Benefits and risks
Examples of popular venues or locations
B. Analysis Present a scenario where students need to choose a recreational
activity to participate in based on given criteria. Create a worksheet
with several criteria (e.g., physical fitness requirements, social
interaction, skill development) and provide a list of recreational
activities. In pairs or individually, students should analyze and
justify their choices based on the given criteria.
C. Abstraction Engage the students in a discussion about the underlying principles
and concepts that apply to all recreational activities. Some topics to
explore include the importance of goal-setting, maintaining a
balance between competition and enjoyment, and the role of
sportsmanship and fair play.

D. Application Assign a real-life problem related to recreational activities. For

example, students may be asked to design a fitness program for a
specific target audience, considering their interests, abilities, and
available facilities. Students should create a detailed plan that
incorporates various recreational activities and explains how they
relate to the objective of the lesson.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

Teacher

Checked by:

CARMELO P. MANERA
SHS COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. differentiates the types of eating
b. describe the role of physical activity assessment in managing ones stress

II. SUBJECT MATTER

Topic: MOUNTAINEERING
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation . he teacher can motivate the students by showing them a video

or a collection of images depicting different types of eating
practices around the world. This can include traditions,
customs, and rituals related to food consumption. Students can
be encouraged to share their own experiences or observations
of different eating habits.

II. LESSON PROPER For this activity, the students will be divided into small groups and
assigned a specific type of eating practice to research. Each group
will be provided with the following instructions:
A. Activity Research and gather information about the assigned type of eating
(Group) practice, including its origins, cultural significance, social
conventions, and reasons for its adoption.
Prepare a brief presentation to share their findings with the class.
Use visuals such as images, diagrams, or charts to support their
presentation.
Encourage students to present creatively, using role plays, skits, or
multimedia presentations, to make it more engaging.
Types of eating practices to assign to each group can include:
 Family-style eating
Communal eating
Solo eating
Eating on-the-go
Mindful eating
B. Analysis After each group presents their findings, the teacher will facilitate a
class discussion, comparing and contrasting the different types of
eating practices. Students will be encouraged to identify the
similarities and differences among the practices and discuss the
factors influencing the choice of each practice.

C. Abstraction In this part of the lesson, the teacher will guide students towards
understanding the underlying factors that influence different types
of eating behaviors. Students will be encouraged to think critically
about the cultural, social, psychological, and personal factors that
impact individuals' eating habits.

D. Application To apply what they have learned, students will be given a real-life
scenario related to eating habits and asked to analyze it based on
the different types of eating practices discussed earlier. For
example, they may be given a scenario where a person is attending
a social gathering with people from different cultures and must
decide how to approach the mealtime customs to ensure respectful
and inclusive behavior.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

Teacher

Checked by:

CARMELO P. MANERA
SHS COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:
a. sets FITT goals based on training principkes to achieve or maintain HRF

II. SUBJECT MATTER

Topic: HOW TO SETS FITT GOALS
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation . Engage students by showing them motivational videos or

success stories of athletes who have achieved their fitness goals
through proper training. Discuss the importance of setting
goals and how they can help individuals stay motivated and
focused.

II. LESSON PROPER For this activity, divide the class into small groups. Each group will
create a fitness goal based on one of the training principles
discussed earlier. Instruct them to consider the specific aspect of
fitness they want to improve, how they will progressively overload
A. Activity their training, and any individual differences that need to be
(Group) considered. Each group should present their fitness goal to the
class, explaining their reasoning and strategies.
B. Analysis Lead a class discussion on the different fitness goals presented by
the groups. Encourage students to analyze and evaluate the
effectiveness of each goal in terms of following the training
principles. Discuss how realistic and achievable each goal is, and
provide feedback on improvements or adjustments that can be
made.

C. Abstraction In this stage, guide students in identifying the common elements

and patterns among the different fitness goals presented. Discuss
the importance of designing SMART (Specific, Measurable,
Achievable, Relevant, Time-bound) goals and how they relate to
the training principles.
D. Application Provide students with a real-life problem related to fitness goals
and training principles. For example, ask them to design a training
program for a sedentary individual who wants to improve
cardiovascular endurance. Instruct them to incorporate the specific
training principles and SMART goal-setting in their program
design.

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

Teacher

Checked by:

CARMELO P. MANERA
SHS COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:

II. SUBJECT MATTER

Topic:
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation .

II. LESSON PROPER

A. Activity
(Group)

B. Analysis

C. Abstraction

D. Application

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

Teacher

Checked by:

CARMELO P. MANERA
SHS COORDINATOR
I. OBJECTIVES
At the end of the lesson, the students are expected to:

II. SUBJECT MATTER

Topic:
Instructional Materials: PowerPoint Presentation
References:Internet, learning module
Values Integration: Unity and teamwork.
Strategies: 4 A’s Approach (Activity, Analysis, Abstraction, Application)

Teaching Hints Teacher’s Activity

I. Preliminaries

a. Greetings
b. Prayer
c. checking of the
attendance
d. Checking of
Assignment

e. Motivation .

II. LESSON PROPER

A. Activity
(Group)

B. Analysis

C. Abstraction

D. Application

IV. EVALUATION (5 minutes)

VI. ASSIGNMENT

Prepared by:

CHRISTINE JOY D. DOPAN

Teacher

Checked by:

CARMELO P. MANERA
SHS COORDINATOR