Lesson Plan in TLE I
Objectives:
At the end of the lesson the students will be able to:
a. understand what is proper nutrition;
b. identify different foods need for proper health; and
c. appreciate the importance of good nutrition.
II. Subject Matter:
Topic: Importance of Proper Nutrition
Reference: Technology and Livelihood Education I (pp 66-69)
Materials: Text book, Visual aids, chalkboard
III. Procedures:
Teacher's Activity Student's Activity
a)Preliminary Activities
Good morning class! Good morning ma'am! (one Let us pray first… student will lead the prayer)
Okay, now please pick up the mess (students will pick up the mess/ pieces of paper under your
under your chair. Chair)
Now be ready for the checking of attendance.
Who's the absent from the first group? (students will answer)
How about from the second group? None Sir.
Let us review our previous discussion.
Again, class what are the three basic food
groups?
Who can give me one example of go food?
How about the example of grow food?
And the last is the example of glow food? (students answer all the questions)
Very good.
Now class, get your partner then go at the front
and describe if he/she is healthy. Then say all
the things that you think the reason why he/she (students will go to the front and
is a health person describe their partner)
Okay thank you class, you may seat down.
Now what your classmate have done a while
ago is related to our lesson.
b) Lesson Proper
Class our lesson for today is all about the
importance of proper nutrition.
There are three important elements of good
nutrition.
The first one is Nutrition. Class.
Who have any idea what nutrition is? (student raise his/her hand and give an idea)
Very good. In addition to that nutrition is
eating the right kind and amount of food at the
right time.
Another element is Food.
Of course, it is the substance that sustains life.
And the last is Health.
Class, health is not only a means freedom from
disease or physical pain but it is also the
complete fitness of the body.
Again class what are the three important
elements of good nutrition? (read the "nutrition, food, and health")
Mind you class, nutrition, health, and food are
closely related to each other. To have optimum
health, one must observe good nutrition which
can be attained by eating nutritious food.
Do you understand class? Yes Sir.
Now let's proceed to the qualities of food that
we need to eat.
First, the food must be nutritious.
Why do you think it is important that is nutritious? Sir because it is needed by the body
Exactly, nutritious food contains essential
needed by our body.
The second is the food must have satiety value.
What do we mean by satiety?
Okay, satiety means of having too much. This
means that food must satisfy our appetite and
give feeling of fullness.
Let us go to the next quality which is the food
must be palatable. The flavor, aroma, color,
and texture of food satisfy your taste.
Class in choosing your food what are the
things you considered before getting it?
(call two students) (students were going to answer)
Okay very well said.
Thank you.
Let us move on to the forth quality which is it
should prepared with utmost care considering
sanitary conditions and aesthetical value
Meaning class, it should be clean, presentable
and it satisfies the taste of the eater.
Another is it should free from toxic agents.
The food must not contain substances harmful
to health.
And last, it must be offer variety and planned
with the budget of the family.
It means it should enough to the budget of the
family, because if it's not, they can't afford
nutritious foods.
Example is the "malunggay pandesal" it is
affordable yet nutritious.
Do you have any question before we move on? None Sir.
Now we will go on to the characteristics of a
healthy individual.
The activity that was done a while ago that you
describe your classmate is healthy that was
under in this topic.
Now let us enumerate the twelve
characteristics of a healthy individual.
Has a bright eyes and clear vision.
Class what if the person has poor eye sight
what do you think is the problem? (will answer) Sign of aging.
Another, Lack of vitamins which is needed by the body.
Good.
2. Has soft and unblemished complexion.
Meaning the color of the skin is not pale. It
should not rough.
That person who is working under the sun
is prone to skin cancer. Because of too
much exposing in sunlight, the natural
nutrients of the skin are slowly faded away.
Next is,
3.Has a shiny hair.
Remember this class, not all shiny hair was
considered as healthy; some other is
produce by a chemical that can damage the
natural beauty of hair,
Understand class?
Okay, next characteristic please read. Yes ma'am. 4. Has pinkish gums, moist lips and
lesion-free tongue
Yes, individual is healthy when her lips is
glossy not dried and the gums is pinkish
not pale.
Understand?
Let us go to the next, will you please read. 5. Has good posture and graceful
movements.
Thank you.
Class if the person is clumsy do you think
they are healthy? No, Sir.
Very good class.
Graceful person is an example of healthy
person. Because their senses are active,
they can response to things around them.
Next,
6. has the right height and weight
appropriate to age and sex.
Next,
Who wants to read number seven? (student will raise his/her hand and read)
7. Eliminates waste regularly.
Means, an individual should release waste in the body.
Next please read. 8. Active and alert.
Means an individual can response
immediately.
Another.
9. Free from sickness, physical and mental abnormality.
Simply saying a person has a strong
immune system.
Next please read. 10. Is not under undue fatigue and
emotional stress.
It says that an individual is not depressed
because of problems.
Remember this class okay?
Second to the last, yes sir
11. Is attractive in appearance.
Means good posture and good looking.
And the last,
Will you please read?
Meaning an individual has a healthy mind 12. Has a positive outlook in life.
and never looks beyond imperfection.
Class what have you learned from our (students will share their ideas on they have learned in the l previous lesson? lesson
Now class I will group you into two
groups.
I will show you an image then you to
identify when I start to ask if that image
shows healthy or unhealthy.
(show example to make students
understand) (when they get it, students will participate)
Evaluation:
Identify if it is about Nutrition, Health, and
Food. Write N for nutrition, F for food and H
for health. Answer on the blank before the
number.
___ 1. Freedom from disease or physical pain. H
___ 2. Eating the right kind of food at the right time. N
___ 3. Complete fitness of the body. H
___ 4. Any substance that sustain life. F
___ 5. It nourishes the body when it ingested. F
True or False. Write T if true and F if false.
___ 1. Chemical substances can make our hair shiny. F
___ 2. Unhealthy person eliminates waste regularly. F
___ 3. Healthy person has pinkish gums not pale. T
___ 4. Positive outlook in life is one of the examples of healthy person. T
___ 5. Healthy person has bright eyes. T
Assignment:
Prepare role play that can show the important reason why our body needs essential nutrients.
1. Make a list of ways on how you can promote proper nutrition in your own family; and
2. write what kind of food (name of specific food) you are going to eat with them.
Prepared by: Jed Lester R. Librada
Unit Earner –1
LESSON PLAN IN TECHNICAL LIVELIHOOD EDUCATION
I.OBJECTIVES
At the end of the discussion, the students should be able to:
1. Define what is flatware;
2. Differentiate the different types of flatware.
3. Appreciate the importance of identifying the uses of different flatware.
4. List down the different types of flatware and its uses.
II. AREA OF SPECIALIZATION
Topic: Food and Beverages
Sub Topic: Flatware Instructional Materials: Power Point Presentation, TV Reference:
Book (Principles of Food and Beverage pp.74-76)
III. STRATEGIES
A. Daily routine
- Greetings
- Checking of Attendance.
B. Review
The class will be answering the pictures given on the board that contains the types
of glassware.
C. Motivation Call 3-5 students and ask them how they define "utensils" and what are the different utensils they use in eating.
Lesson proper
Learning Task
Activities
Evaluation
Define Flatware,
Differentiate the Types of Flatware and Its Uses
. Discuss the term "Flatware," – It refers to table utensils used to served and eat food, such as forks, spoons, butter knives and plates, all of which are fairly flat in design.
Types of Flatware
Escargot/Seafood Fork - These are two prong forks made of stainless steel which are used with escargot dishes.
Cocktail Fork - This is a small fork like trident, used for spearing cocktail garnishes such as olives.
Salad/Dessert Fork - It has flatter and slightly broader tines than those of a dinner fork, used when vegetables are served as salads.
Fish Fork - It is usually smaller than the meat fork is meant when eating fish.
Dinner Fork - It is used to eat the main entrée
Cake Fork - It is narrower and slightly shorter than a salad fork that is used when serving cakes and other pastries.
Salad Serving Fork - It is used to serve food as tossed salad.
Carving Fork - It is used in conjunction with a carving knife, specifically design in
carving meat.
Demitasse Spoon –I has varying sizes depending on the size of demitasse
cup or saucer.
Soup Ladle - It is a ladle for soups that has a variety of shapes and sizes depending on the deep bowls whether it is round, oval or fluted.
Gravy Spoon - It comes with the sauce boat which is used in courses with gravy or other sauces.
Table Spoon - It is larger than a teaspoon or a dessert spoon, used in serving food at the table and as standard measuring unit in recipes.
Teaspoon - It is used to stir hot beverages.
Dessert Spoon - It is an oval shaped spoon that has the length midway between the length of the tablespoon and teaspoon which is primarily used when dessert is served.
Soup spoon - It is used when soup is served.
Parfait - It is used for stirring iced tea in tall glasses which has the same purposes like the Long Drink.
Serving spoon - It is much larger than a spoon used for eating. It is used to move food from the main dish to individual plates.
Pastry lifter - It is used to move the pastry from the main dish to the dessert plate.
Fish knife - It has varying shapes and sizes which are used when fish is being served.
Steak knife - It is a special knife that has a sharp tip and serrated edge to cut thick portion of meat
Carving knife - It has straight edge, a shorter, thinner and wider blade which enables it to cut the slices of meat
Short Quiz (10 items)
Flatware and Types of Flatware
I. Identify the following terms.
1. This is a small fork like trident, used for spearing cocktail garnishes such as olives.
2.It comes with the sauce boat which is used in courses with gravy or other sauces.
3.It has straight edge, a shorter, thinner and wider blade which enables it to cut the slices of meat.
4. It is an oval shaped spoon that has the length midway between the length of the tablespoon and teaspoon which is primarily used when dessert is served.
5. It has varying shapes and sizes which are used when fish is being served.
6. It is used for stirring iced tea in tall glasses which has the same purposes like the Long Drink.
7. It is narrower and slightly shorter than a salad fork that is used when serving cakes and other pastries.
8. It is a ladle for soups that has a variety of shapes and sizes depending on the deep bowls whether it is round, oval or fluted.
9. These are two prong forks made of stainless steel which are used with escargot dishes.
10. It refers to table utensils used to served and eat food, such as forks, spoons, butter knives and plates, all of which are fairly flat in design.
II. Give at least 3 types of flatware and define each.
IV. GENERALIZATION
1. What is Flatware?
2. What are the different types of flatware?
3. What are the uses of the different flatware?
V. ASSIGNMENT
1. Make a research about Chinaware.
1.1 Define the following terms.
Chinaware
Porcelain
Bone China
Earthenware
Stoneware
Types of Chinaware with pictures.
Prepared by: Jed Lester R. Librada
Unit Earner – 1
Detailed Lesson Plan in
Technology and Livelihood Education
Dressmaking
I. OBJECTIVES:
At the end of the lesson the learner's should be able to:
1. Define PyjamasTrouser.
2. Analyze the steps in Drafting Pyjama Trouser;
3. Draft a Pattern for the PyjamasTrouser.
II.SUBJECT MATTER
A. Topic: " Drafting Pattern for Pyjamas Trouser"
B. References:
1. Technology and Livelihood Education Learning Module Dressmaking/Tailoring
2. Armstrong Helen Joseph, Pattern Making for Fashion Design.
C. Materials:
1. Visual Aids
2. Tools needed in drafting pattern
III.TEACHERS ACTIVITY
A. Daily Routine
1. Prayer
2. Greeting the Class
3. Checking of Attendance
4. Checking of Assignment
B. Procedure
1. Recall the previous lesson about Taking Body Measurement
2. Motivation – POPTO CONSTRUCT
Determine the importance of constructing a pattern, and to be familiarized to the step by Step procedures in drafting pattern of the Pyjama Trouser.
Guide Questions:
What can you say about the first picture?
The first picture show us that B1 andB2 wearing their favourite pyjamas!
How about the second picture, what
can you say about it? The second picture show a kind of pattern.
And what kind of pattern is that?
base on the first picture. Pattern of a pyjama!
Very good! And that's our topic all about.
Our topic for today is all about
2. "Drafting Pattern of Pyjama Trouser!
Are you ready? Yes Sir!
I'll be the first who draft the pattern and
each one of you will read the step by step
procedure. And after this I will call on a
two learners that also draft the pattern
on the board. I want you all to be focused and
keep your eyes on what I did, and listen
to your classmate! Yes Sir!
The teachers show the learners on how to draft the pattern of pyjamas trousers
on the board, while the learners read the procedure.
3. Lesson Proper
"Drafting Pattern of Pyjama Trouser"
Pyjama Trouser- a kind of garment worn from waist down to the desired length.
It is separated by two panels for the legs and can be gartered or with wais tband.
Measurement Needed:
Hip - ex. 32 – 4 =8"
Crotch - ex. 11"
Full length - ex. 30
Tools Needed: Tape Measure L-Square
French Curved Pencil
Procedure:
1. A is the starting point. Square out both ways from point A.
2. A-B is the full length measurement.
3. A-C is the crotch measurement.
4. B-D is 2 inches down ward for the fold. Connect points A,B,C and D downward.
5. Square out points B – C- and D (left and right)
6. C-E is ¼ of hip measurement, plus 1inch.(left and right)
7. A-F is equals to C-E (left and right) Note: the right side is for the back part and the left side is for the front.
8. Connect point E and F (left and right)
9. I is the centre of point E and F for the front part.
10. J is the centre of point E and F for the back part.
11. E-G is4 ½ inches for the back part. Connect J and G using French curved.
12. E-H is2 ½ inches for the front. Connect I and H using Frenchcurved.
13. F-A is½ inch in ward at the back part, marked this as point K.
14. K-L is 1 inch upward. Connect point L-K and J with a straight line.
15. B-M is equals to point C to G minus1 inch.
16. B-N is equals to point C to H minus1 inch.
17. D-O is equals to B-N plus¾ inch.
18. D-P is equalstoB-Mplus¾ inch. Connect points H-N-O with a straight line, then P-M-G.
19. Connect point F and L with a slant line. Cut around the parts.
IV.GENERALIZATION
Drafting pattern is one of the most important steps in making clothes or dresses because the customer
Satisfaction is depend on the pattern you'd make.
V.VALUING/APPLICATION
How does drafting pattern will help you in making clothes or dresses?
VI.EVALUATION
Performance Test
Draft your own pattern of Pyjama Trouser using your own body
measurements.
Criteria for Evaluation:
Preparation - 15%
Speed - 20%
Cleanliness - 15%
Accuracy of Work - 50%
VII.AGREEMENT
" Drafting the Back Bodice Pattern"
1. Define Back Bodice Slope?
2. What are the Measurement Needed in Drafting the Back Bodice Pattern?
Prepared by: Jed Lester R. Librda
Unit Earner- 1