Session Plan 2 - Environment and Market.docx

Session Plan for TLE Exploratory Course in Cookery for Grade 7/8

1. SESSION
PLAN
School : Supang-Datag National High School Grade Level & Section: Grade 7 and 8 (Exploratory)
Teacher: Deo M. Belmonte Learning Area : TLE (Cookery)
Schedule: Grade 7 Monday – Thursday, 3:00 – 4:00; Grade 8 Monday – Thursday, 2:00 – 3:00Quarter : 1
st
, 2
nd
, 3
rd
and 4
th
Quarters
Sector : Tourism
Qualification : Cookery NC II
Unit of Competency: Personal Entrepreneurial Competencies (PECs)
LEARNING OUTCOMES:
Environment and Market (TLE_EM7/8-00-1)
A. INTRODUCTION
This unit deals with the key concepts in environment and market, SWOT Analysis, the differentiation of products, services, customers and their buying habits, and
competitors in the market.
B. CONTENT STANDARD
The learners demonstrate an understanding in environment and market in cookery
C. PERFORMANCE STANDARD
The learners creates a business idea based on the analysis of environment and market in cookery
LO 1. Recognize PECS needed in Cookery
Learning Content Methods Presentation Practice Feedback Resources Date
1.Generate a business idea
that relates with a career
choice in cookery
Modular (For Fast
Learners)
Group Discussion
Lecture
Demonstration
Peer Teaching
Read Information Sheet on
“Understand Business
Environment and Business
Idea”
Generate a
Business Idea
and Perform
SWOT Analysis
Cookery 9 Learning Materials
T.H.E. !V Home Technology
Food Management and Service
1
st
Quarter:
__________________
2
nd
Quarter:
__________________
3
rd
Quarter:
__________________
4
th
Quarter:
__________________
Film viewing View film on “Understand
Business Environment and
Business Idea”
e-media
C. ASSESSMENT PLAN
Written Test
Performance Test

2. D. TEACHER’S SELF-REFLECTION OF THE SESSION