SEMI-DETAILED LESSON PLAN

DATE: SEPTEMBER 6, 2013

TIME: 7:30-8:30/8:30-9:30/10:00-11:00/11:00-12:00

SECTION: III- ANTHORUIM/ III- GUMAMELA/ III-JASMINE/ III- CARNATION

LESSON PLAN IN T.L.E

 (semi-detailed lesson plan)

CULINARY ARTS

I-OBJECTIVE:

         At the end of the lesson, the students are expected to:

1.       Define what cookies are.

2.       Enumerate the different types of cookies.

3.       State the different characteristics of cookies.

II- SUBJECT MATTER:

  TOPIC: KNOWLEDGE AND SKILLS IN BAKING COOKIES

     REFERENCE: THE III PP.107-109

     MATERIALS: PICTURES, VISUAL AIDS PRESENTATION

     VALUES: COOPERATION

III-PROCEDURE:

A.             INITIATOR PHASE

1.       PRAYER

2.       GREETINGS

3.       CHECKING OF ATTENDANCE

B.      Review

1.       What are the different baking tools and equipments?

C.      Presentation:

1.       What is a cookie?

2.       What are the different types of cookies?

a.       Drop cookies

b.      Rolled cookies

c.       Molded cookies

d.      Cookie bar

e.      Refrigerator cookies

3.       Discuss possible colors, shapes, sizes and decorated cookies.

4.       Cite an occasion when to serve cookies.

D.      Suggested Activity

Visit a local bakery and find out what cookies are displayed in their counters.

E.       Generalization:

1.       An irregular and un even shaped cookie is made by simply dropping the dough with a teaspoon to a baking sheet.

2.       The main ingredients  for baking cookies is flour.

3.       Frozen cookies can be stored for a longer period or for a number of months.

IV. EVALUATION:

1.       What do you call cookies that are really ‘little cakes’ sweet and small?

2.       Name the basic ingredients in baking cookies.

3.       What is the common process in baking cookies?

4.       What garnish can you add to a cookie?

5.       When can you say that you have made a good cookie?

V. ASSIGNMENT:

              1. Prepare a recipe for cookie making. (the III pp. 110-120)