UPPER VILLAGES CHRISTIAN ACADEMY INC.

#25 Brgy. Riverside, City of San Pedro, Laguna

Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT
Grade Level: 9 Time Frame: I Oras
Teacher: Angelica P. Capoquian Learning Area: TLE9
School Year: SY 2020-2021 Quarter: 1st Quarter
___________________________________________________________________________
1. OBJECTIVES.
A. Content Standard: The learners…
 Demonstrate an understanding te different factors that influence the business
environmnent
B. Performance Standard: The learners…
 Analyze how factor influence the business environment
 Relate experience in generating business ideas or identifying business opportunities
C. Learning Competencies: The learners…
 Clean and sanitize kitchen premises

2. KEY MESSAGE (LESSON TITLE).

CLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT
AND INCLUDING KITCHEN PREMISES
3. LEARNING RESOURCES.
A. References.
A. Teacher’s Guide Pages (Teaching Manual): CBLM II Food Trades. Module I. Lesson 1 pp.
62-68
B. Learner’s Material Pages (Student Textbook):
C. Additional Materials from Learning Resources:
B. Learning Resources for Development and Engagement Activities.

4. PROCEDURES.
A. Introduction:
 Lesson Review: The teacher will give an activity about the previous topic. (genyo)
 Purposes of the Lesson:
The main objective of the lesson is to clean, sanitize kitchen premises
 Presentation of the Samples/Motivation:
The students will be asked about the images showed by the teacher.

B. Development:
 Discussion/Lesson Proper:
 The teacher will state the different Types of Sanitizers and Disinfectants and
the Procedure for disinfecting premises
a. Preliminary cleaning is required
b. Apply solution to hand and apply to surfaces. Treated surface must remain wet
for 10 minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub
with a brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water.
First aid procedure caused by chemical poisoning(First Aid American College
of Emergency Physicians)
What to do?
1|Page
 UPPER VILLAGES CHRISTIAN ACADEMY INC.
#25 Brgy. Riverside, City of San Pedro, Laguna
Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT
 If the person has been exposed to poisonous fumes, such as carbon
monoxide, get him or her into fresh air immediately
 If the person swallowed the poison, remove anything remaining in the
mouth.
 If the suspected poison is a household cleaner or other chemical, read the
label and follow instructions for accident poisoning. If the product is toxic,
the label will likely advise you to call the hospital/doctor.
 Follow treatment directions given by poison centers.
 If the poison is spilled on the person’s clothing, remove the clothing and
pour the body with continuous tap water
Facility sanitation results can be obtained through:
 Establishing high standards
 Rigid scheduling of assignments that are clearly understood by workers.
 Ongoing training
 Proper use of cleaning supplies
 Provision of proper materials and equipment to accomplish tasks, and
 Frequent meaningful inspections and performance reviews.
How To Keep Your Kitchen Clean And Safe
1. Remove unnecessary clutter from surfaces
2. Keep your refrigerator clean and tidy.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
4. Wash and disinfect your rubbish bin once a week.
5. Use separate chopping boards for different kinds of food.
6. Change the dishcloth frequently which you use in wiping surfaces everyday.
7. Use a paper towel for any mess that is likely to cause contamination, such as raw meat or
eggs, and anything that has fallen on the floor.
8. Keep kitchen floors free from debris and grease by sweeping and washing regularly.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria,
insects and rodents.
10.Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents.
11.Wash your hands before handling food and after if you sneeze or cough, blow your nose,
go to the bathroom, or touch high-use surfaces.

 Mastery Development:
The students will be asked to answer questions through forum resources from genyo.

C. Engagement:
 Application/Real Life Integration/Subject Integration:
Make a slogan on proper cleaning and sanitizing kitchen tools, utensils,
equipment and working premises using Oslo paper, coloring materials, pencil,
pentel pen and ruler. Students will show their work within five minutes.
Slogan will be rated using the scoring rubric below:

2|Page
 UPPER VILLAGES CHRISTIAN ACADEMY INC.
#25 Brgy. Riverside, City of San Pedro, Laguna
Contact Nos. :(02)-5198991/ (02)-7822267/ (0917)-6304556 email: uvcaschool@gmail.com
WEEKLY LEARNING PLAN
JUNIOR HIGH SCHOOL DEPARTMENT

 Additional Activities and Remediation:

The teacher will give an activity through sharedblog resources in genyo. Students will
share their experiences in cleaning, sanitizing and storing tools and equipments and
kitchen premises.

D. Assimilation:
 Generalization and Abstraction:
*The teacher will sum up the topic thru activity using the flashcard resource genyo.
1. It is done using heat, radiation, or chemicals. Heat and chemicals are commonly used
as a method for sanitizing in a restaurant than radiation.
2. The process of removing food and other types of soil from a surface, such as a dish,
glass, or cutting board.
 Values Integration: Maintain cleanliness
 Evaluation:
Identify if the following if the statement is correct or wrong.
1. Periodically wipe doorknobs, handles, buttons and controls, and light switches in and
around your kitchen with cleaning agents.
2. It’s okay to make a habit of keeping food for too long in the fridge.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
4. Remove unnecessary clutter from surfaces.
5. Food poisoning and diarrhea are just some conditions which might
be caused by preparing food in a dirty, germ-infested kitchen.

Checked and Observed by:

Jael M. Manuel
Subject Coordinator
Anjo G. Marcelo, MAEd
JHS Supervisor
Carina Z. Dela Cruz, Ph.D
School Principal
3|Page