Detailed Lesson Plan in TLE 7

Commercial Cooking

I. Objectives

At the end of the lesson, the students will be able to:

a. identify the different kitchen hazards;

b. prevent hazards and risks in the workplace; and
c. know the ways on how to avoid hazards.

II. Subject Matter

Title: Identify Hazards and Risks

Reference: K to 12 Learning Module Grade-7 Commercial Cooking/

Cookery

Internet

Materials Needed: Laptop and Projector (PowerPoint Presentation)

Visual Aids (Pictures)

Teaching Strategies: Cooperative Learning and Inductive Method

Values: The students will value the importance of personal

responsibility and consistently workplace hazards.
III. Lesson Procedures

Teacher’s Activity Students’ Activity

A. Preliminary Activities
 Opening Prayer
 Greetings
 Checking of attendance
B. Review/ Recall
 Let us have a recall about
the previous topic. - The three primary kitchen stations
 What is the Three Primary are:
Kitchen Work Station? a. The food storage station
b. The preparation/ cooking
station.
c. The clean-up station.

- Ma’am, the five primary kitchen

 Very Good! Who can
enumerate the five primary
kitchen layout shapes?
layout shapes are:
a. U-shaped
b. L-shaped Island
c. G-shaped
d. Corridor/ Gallery ; and
e. The Island Option

 Okay, Good! I’m glad that

you still remember our
previous topic.

C. Motivation
 Okay class, before we move
on to our next topic, I want
you to think of a possible
risk on what might happen
on this picture.
(The teacher will show the - Electric shock and burn ma’am
first picture.)
 Okay class, what’s the
possible risk to happen if - Someone will trip, fall and hurt
you’re going to see this? ma’am.
(Loaded Outlet)
 What’s the possible risk to
happen based from this - It is unsafe kitchen Ma’am.
picture
(Wet Floor)
 Very good! Class what have
 you noticed or observe to
this picture?

 Perfect! These pictures have

something to do with our - Yes Ma’am
lesson for today which is all
about, “Identify Hazards
and Risks, especially in the
kitchen.

D. Lesson Proper
- Hazard is a situation that could be
 Class, let us define first the dangerous, like slipping and
word Hazard and Risks. falling.

 What do you think is the - Risks are the possibility that

definition of Hazard? something bad will happen.

 Very good! How about the - Ma’am Physical Hazard

Risks? Chemical Hazard, Electrical
Hazard, Biological and
Ergonomics Hazard Ma’am.
 Great! Now, who has an
idea about the common
hazards that we encounter
in the kitchen?

 Brilliant! Okay class we

will be having an activity
about our lesson for today.
(The class will be divided
into 5 groups. Each group
(Leader #1)
has 8 members. The group Ma’am it’s a Physical Hazard
leader will discuss the (Then the leader will discuss
meaning of hazards and the his/her observation in the given
possible risk or harm they picture)
will get. .) “Fall is losing your balance and
Presenter no. 1 please hitting the ground.”
proceed in front.
 Very Good! A fall is an
example of a Physical
- (Leader#2)
Hazard. Other examples of
Chemical Hazard Ma’am, which
Physical hazards are Slips, can be poisonous.
trips.

- (Leader#3)
Ma’am Electrical Hazard
We have observed in this picture
 Precisely! Chemical Hazard that when one outlet and many
can be poisonous. They can cords we’re attached, arranged or
fixed on its place there’s always a,
harm people’s health.
risk when neglected.

- (Leader#4)
Biological Hazard Ma’am.
 Definitely! Avoid octopus
Refer to biological substances that
outlets (one outlet with pose a threat to the health of
many cords). living organisms, primarily that of
humans. They live on skin, in
food and dirt.

- (Leader #5)
Ergonomics Hazard Ma’am is
how equipment and furniture can
be arranged in order that people
 Very good! Next is
can do work or other activities
Biological Hazard which more efficiently and comfortably.
can pose a threat to the
health of living organisms
primarily that of a human.
  Job well done!

IV. Application
Group Activity - Physical hazard, Chemical hazard,
CHARADES Electrical hazard, Biological
Directions: Let’s play charades, guess the hazard and Ergonomics hazard
word. (They will have to act the word.) Ma’am.
- Yes Ma’am!
 Slip
 Strain
 Electric Shock
 Burn
 Fall

V. Generalization
 What are the different
hazards commonly
encountered in the kitchen?

 Did you understand the

lesson?

A, B 1. Water spilled on the floor near

VI. Evaluation
sinks, steam tables, and dishwashers or in
Instructions: Choose the answer from the the freezer.
words enclosed in the box below and write B 2. Bending over from the waist to
it on a separate sheet of paper. lift cases/boxes, trash bags, or large
Hint: Answers may be used more than mixer bowls.
once. Each situation may have more than E 3. Using cleaning products from
another department or bringing them
one answer.
from home.
A,D 4. Cords on the floor in the
A. Physical B. Ergonomics cashier or serving areas are not covered
C. Biological or are too short to reach the floor.
D. Electrical E. Chemical A 5. Removing pans from ovens or
steamers.
_________1. Water spilled on the floor
near sinks, steam tables, and dishwashers
or in the freezer.
_________2. Bending over from the waist
to lift cases/boxes, trash bags, or large
mixer bowls.
_________3. Using cleaning products
from another department or bringing them
from home.
_________4. Cords on the floor in the
cashier or serving areas are not covered or
are too short to reach the floor.
_________5. Removing pans from ovens
or steamers.
A 6. Using dull knives for food
preparation.
A 7. Cleaning slicer or food
processor blades.
A,B 8. Twisting without moving feet
to retrieve an item behind you.
B 9. Reaching above chest height to
retrieve boxes/cases or equipment.
B 10. Overloading a cart and
pushing it to set up or supply food to a
serving area.

_________6. Using dull knives for food

preparation.
_________7. Cleaning slicer or food
processor blades.
_________8. Twisting without moving feet
to retrieve an item behind you.
_________9. Reaching above chest height
to retrieve boxes/cases or equipment.
_________10. Overloading a cart and
pushing it to set up or supply food to a
serving area.

VII. Assignment

 Commonly Encountered
Maintenance Problems in
Commercial Kitchens.