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WEEK 1
Today, I had an insightful orientation with my cooperating teacher, who provided detailed instructions on lesson planning and the specific topics I will be teaching in cookery. This initial meeting was crucial as it laid the groundwork for my teaching practice and helped me understand the expectations and objectives for my role.
My cooperating teacher began by explaining the importance of structured lesson plans and how they contribute to effective teaching. She emphasized that a well-organized lesson plan ensures that the class flows smoothly and that all necessary content is covered within the allotted time. This guidance was invaluable, as it highlighted the significance of preparation in delivering high-quality education.
Following the discussion on lesson planning, we delved into the specifics of the cookery topics assigned to me. My cooperating teacher provided a comprehensive overview of the curriculum, detailing the key concepts and skills that students need to acquire. She also shared some of her own teaching strategies and tips, which I found particularly helpful in understanding how to engage students and make the lessons more interactive and enjoyable.
To support my lessons, I prepared a PowerPoint presentation, which I shared with my cooperating teacher. She reviewed it and offered constructive feedback, suggesting a few adjustments to enhance clarity and visual appeal. Her feedback was instrumental in refining my presentation, ensuring that it is both informative and engaging for the students.
In addition to the PowerPoint, I also drafted a detailed lesson plan. My cooperating teacher and I went through it together, discussing each section and making sure it aligned with the curriculum objectives. She appreciated the effort I put into the lesson plan and provided some additional insights on how to incorporate more hands-on activities to make the learning experience more practical and enjoyable for the students.
Overall, the orientation with my cooperating teacher was extremely productive and encouraging. It equipped me with the necessary tools and confidence to approach my teaching duties effectively. I am now more prepared and motivated to deliver my cookery lessons, knowing that I have a solid foundation and the support of an experienced mentor.
WEEK 2
This week has a limited classes due to earthquake and programs that the faculty need to attend at Batac. My classes in the afternoon are always affected by this situations. But in the morning, I reported to my cooperating teacher.
WEEK 3
Today, I had the opportunity to meet the Grade 10 students whom I will be teaching cookery. This initial encounter was both exciting and enlightening, offering a glimpse into the dynamics of the classroom and the diverse personalities of the students.
As I entered the classroom, I was greeted by a mix of curious and eager faces. I introduced myself and shared a bit about my background and my enthusiasm for cooking and teaching. To break the ice, I initiated a brief activity where each student shared their favorite dish and a cooking experience they enjoyed. This activity not only helped me learn more about the students but also created an immediate connection and set a positive tone for our future lessons.
WEEK 4
The classes turned to Asynchronous session due to preparation of Tan-ok. I prepared powerpoint for the 1st meeting next week.
WEEK 5
Today marked the beginning of my hands-on cookery classes with the Grade 10 students, where we focused on preparing sandwiches. The class was filled with energy and excitement as the students gathered around, ready to dive into the practical aspect of their cookery education.
We started the session with a brief review of the fundamental concepts we had previously discussed, including kitchen safety, hygiene, and basic sandwich ingredients. I demonstrated the step-by-step process of preparing a few different types of sandwiches, emphasizing the importance of technique and creativity in cooking. The students were attentive and engaged, asking questions and eagerly watching the demonstration.
Looking ahead to our next meeting, I have planned a game activity entitled "AMBAGAN QUIZ" that will incorporate the topics we have discussed so far. The goal of this activity is to reinforce their learning in a fun and interactive way. The game will be structured as a quiz competition, where students will be divided into teams and asked questions related to kitchen safety, hygiene, sandwich preparation techniques, and ingredient knowledge. After the activity, I let the students to planned their laboratory next meeting
WEEK 6
The session with the Grade 10 students began with an introduction to the fundamental concepts of sauce preparation. I explained the importance of sauces in culinary arts, highlighting how they can enhance flavors, add moisture, and provide visual appeal to dishes. We covered the five mother sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise, discussing their base ingredients and variations.
Simultaneously, the Grade 9 students were in their laboratory session, where they put into practice their knowledge of sandwich preparation. Building on the concepts we had previously discussed, the students were excited to get hands-on experience.
After the practical work, we held a tasting session where each student presented their sandwich and received feedback from their peers. This not only helped them improve their culinary skills but also built their confidence and sense of accomplishment.
WEEK 7
This week is planning the laboratory of grade 10. The students were then divided into small groups and tasked with designing a dish that prominently features one of the mother sauces. Each group was encouraged to brainstorm and collaborate, considering factors such as ingredient compatibility, cooking techniques, and presentation. They were provided with recipe templates to outline their dish, including the list of ingredients, step-by-step instructions, and a sketch of the final presentation.
WEEK 8
I demonstrated several classic napkin folds, such as the Bishop's Hat, the Rose, and the Fan. Each demonstration included step-by-step instructions, and I provided printed diagrams for the students to follow along. The students were excited and eager to try their hands at folding the napkins themselves.
We began the session with a comprehensive overview of the food and beverage industry. I explained the various sectors within the industry, including restaurants, hotels, catering services, and fast food establishments. The discussion covered the roles and responsibilities of food and beverage personnel, such as waitstaff, bartenders, and managers, emphasizing the importance of customer service, teamwork, and efficiency in these roles.
WEEK 9
Conducting the third-periodical examination for Grade 9 and Grade 10 Cookery classes was an invigorating experience that allowed me to witness the culmination of the students' learning journey over the semester. From creating the test and Table of Specifications (TOS) to administering the examination and checking the papers, each step contributed to the overall success of the assessment process.
The preparation phase began with the development of the test and TOS, ensuring that the examination would comprehensively assess the students' knowledge and practical skills. For Grade 9, the test covered topics such as sandwich preparation, introduction to food and beverage, and table napkin folding, with a balanced distribution of multiple-choice, true/false, short answer, and practical questions. Meanwhile, for Grade 10, the focus was on sauce preparation and application, with an emphasis on both theoretical understanding and practical execution.
Once the tests and TOS were finalized, the examination day arrived, and it was time to administer the assessments. Clear instructions were provided to the students, outlining the format of the test and the allocated time for each section. During the examination, I ensured a conducive testing environment, monitoring the students to prevent any instances of academic dishonesty while offering support and clarification when needed.
After the examination, the process of checking the papers began. Each test was meticulously reviewed, with attention to detail to ensure fairness and accuracy in grading. For practical assessments, such as sandwich preparation and sauce making, I observed the students' techniques and evaluated their final products based on predetermined criteria.
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