LESSON PLAN

IN

TLE 7

Date: October 7, 2019

I. Objectives:
At the end of the lesson the learner’s should be able to:
1. Identify appropriate kitchen lay out;
2. Create their own dream work station; and
3. Show willingness to learn.
II. Subject Matter:
A. Topic: Interpret Kitchen Layout
B. Sub – topic: Understanding Basic Kitchen Layout
C. Reference(s): Commercial Cooking Learning Module, pgs. 63 - 64
Skills for a Lifetime in TLE 8, pgs. 28 - 34
D. Materials: manila paper, construction papers, speaker, chalkboard and chalk

III. Learning Tasks:

A. Preparatory Activities
1. Daily Routine
a. Prayer
b. Greetings
c. Checking of Cleanliness
d. Checking of Attendance
e. Checking of Attendance
f. Review

2. Motivation
B. Presentation:
1. Activities:

Activity 1:

Instructions: The teacher will call students to describe the physical arrangement of their
kitchen area at home.

2. ANALYSIS
1. What does a work triangle means?
2. Why do we need to follow these set – up on our kitchen?
3. What will happen if you don’t have that “work triangle set – up” on your kitchen at
home?

3. ABSTRACTION
Key Concepts:
UNDERSTANDING THE BASIC KITCHEN LAYOUT
Understanding the basic principles of kitchen layout will help take much of the
mystery out of the design process. One of the most basic layout principles is the work
triangle. The work triangle is an imaginary line drawn from each of the three primary
work stations in the kitchen - the food storage, preparation/cooking, and clean-up
stations. By drawing these lines, you can assess the distance required to move to and
from each area and thus determine how well the traffic will flow. To help avoid traffic flow
problems, work triangles should have a perimeter that measures less than 26 feet.
 The three primary kitchen work stations which create the work triangle are:
1. The Food Storage Station – your refrigerator and pantry are the major items here.
Cabinetry like lazy susan or swing – out pantry units adds functions and
convenience. Options like wine racks, spice racks, and roll – out trays help to
organize your groceries.
2. The preparation/cooking Station – your range, oven, microwave, and smaller
appliances are found in this area. Counter space is important in this section. Counter
space kis important in this section. Conserve space by moving appliances off the
counter with appliance garage cabinets and space – saving ideas like towel rods and
pot lid racks.
3. The clean – up station – everyone’s least favourite activity is one of the kitchen’s
most important - clean – up. This area is home to the sink, waste disposal, and
dishwasher. Cabinetry for this station is designed to organize with trash bin cabinet
and roll – out tray baskets for storage convenience.

4. APPLICATION: “My Work Station!”

Instructions: This activity will be done by individually. Each student will create their own
dream kitchen work station.

IV. EVALUATION
Directions: On a one half crosswise, make a summary or brief discussion about basic
kitchen lay out (work triangle)

V. ASSIGNMENT
Make a research about different kitchen lay – out. Identify the lay out you have at home.

Prepared by:

JUNREL B. CAÑETE
TLE Teacher