UNIVERSIDAD DE MANILA

One Mehan Gardens, Ermita,

Manila, Philippines

CURRICULUM PACING GUIDE

GRADING PERIOD: 1ST Sem LEVEL: 4th Year
SCHOOL YEAR: 2021-2022 SUBJECT: Field Study 2

STANDARDS OF LEARNING TIME

GRADUATE MATERIALS/
CONTENT PERFORMANCE CONTENT STRATEGY ASSESSMENT ALLOTMENT REMARKS
ATTRIBUTE RESOURCES
STANDARDS STANDARDS
Demonstrate an The learners will be IIC
understanding of able to apply Health and Safety inside Power of the Group Activity 1st day
the Kitchen I. Introduction: Internet
To incorporate new Correct practices of  Everyday Drill ? 2021
Cognitive Skills knowledge about safety food safety and  Importance  Teamwork Power point
awareness during food sanitation that can II. Integration: presentation Self-understanding 4th year college -
 Hygiene Practices
preparation and cooking, greatly improve  Powerpoint presents HRST 41
 General Safety
Multi-tasking as well as during clean- efficiency.  Q and A www.google.com
Knowledge
Skills up.  Preventing Cuts  Groupings
learners can know the https://www.tasteof
 Knife Safety (Pros)
Organizational To establish high levels importance of preparing home.com/article/k
 Preventing Spills
Skills of cleanliness in the meals in a safe and III. Closure itchen-safety-tips/
kitchen. The kitchen is  Preventing Burns
hygienic way.  Discuss the 10
the room that most prone  Preventing: https://www.firstgo
Electric Shock Kitchen Safety Do's
to the growth and Learners will be able to urmetacademy.com
and Don'ts
development of disease- do clean, separate, cook /news-
causing bacteria and and chill to incorporate blog/importance-
pests. food and kitchen food-safety-and-
hygiene. sanitation
To identify the safety
rules and practice a clean
kitchen.

Prepared by: Checked by:

Mr. Sean Elleimar N. Lavarias Mr. Kennedy O. Molina

Field Study 2 Reporter TLE Teacher
 1st DAY
October 31, 2021
4th year college - HRST 41

1. To incorporate new knowledge about safety awareness during food

OBJECTIVES
preparation and cooking, as well as during clean-up.
2. To establish high levels of cleanliness in the kitchen. The kitchen is the
room that most prone to the growth and development of disease-
causing bacteria and pests.
3. To identify the safety rules and practice a clean kitchen.

 Everyday Drill
I. INTRODUCTION - Opening prayer
- Attendance
- Recalling of the topic
  The teacher presents a PowerPoint.
 Q & A about the presentation
 Questions:
II.Integration:
1. What do you learn about the presentation?
(20-30 mins.) 2. What is the importance of implementing health and safety in
the kitchen?

 Discuss the 10 Kitchen Safety Do's and Don'ts

III. Closure:  Summarization of the lesson
(10 minutes)  Final word from the teacher