KARL LUDWIG LISING

CARL CEDRIC ROSARIO

BSND2

I-OBJECTIVES
At the end of the lesson, the students must be able to....

•HEAD to nurture the mind – the student must be able to know the process on five keys to safer food.

•HEART to nurture the spirit – the student must be able to learn the essence and the importance of the
five keys to safe food.

•BODY to move the limbs – the student must be able to apply all the five keys to safer food in their
home and practice.

SMART Goal – Specific

Goals that are specific have a significantly greater chance of being accomplished. To make a goal
specific, the five “W” questions must be considered:

Who: Who is involved in this goal?

Students in BSND from University of the East manila

What: What do I want to accomplish?

I want them to have a proper knowledge, proper application on five keys to safer food.

Where: Where is this goal to be achieved?

They will achieved this goal via online class in googlemeet

When: When do I want to achieve this goal?

I want them to learn the lesson at the end of the presentation of the lesson

Why: Why do I want to achieve this goal?

I want to spread the knowledge on how they are going to have a safer food by the use of five keys to
safer food
SMART Goal – Measurable

A SMART goal must have criteria for measuring progress. If there are no criteria, you will not be able to
determine your progress and if you are on track to reach your goal. To make a goal measurable, ask
yourself:

How do I know if I have reached my goal?

I will know if I have achieved my goal if my student apply all the part of five keys to safer food in their
homes.

What is my indicator of progress?

I will know their progress if my student answers the assessment and their quizzes and assignment
correctly. I will review their answers and scores.

SMART Goal – Achievable

A SMART goal must be achievable and attainable. This will help you figure out ways you can realize that
goal and work towards it. The achievability of the goal should be stretched to make you feel challenged,
but defined well enough that you can actually achieve it. Ask yourself:

Do I have the resources and capabilities to achieve the goal? If not, what am I missing?

I do have the proper visual aids and knowledge to share with them and some experience. And a stable
internet in the mid of pandemic online class we have

Have others done it successfully before?

Yes it is successfully done before by my professor in UE. I learned it from them and now it is my time to
share the knowledge to others.

SMART Goal – Realistic

A SMART goal must be realistic in that the goal can be realistically achieved given the available resources
and time. A SMART goal is likely realistic if you believe that it can be accomplished. Ask yourself:

Is the goal realistic and within reach?

Yes it is realistic for them to achieve proper knowledge

Is the goal reachable, given the time and resources?

Yes it is reachable because it is a short topic but very important one. And yes with the resources I have it
is attainable

Are you able to commit to achieving the goal?

Yes I am committed in achieving this goal, I am willing to give some of my personal experience for them
to have more knowledge and clear understanding of the lesson. I am also willing to slow down the flow
if I notice the students can’t follow.

SMART Goal – Timely

A SMART goal must be time-bound in that it has a start and finish date. If the goal is not time-
constrained, there will be no sense of urgency and, therefore, less motivation to achieve the goal. Ask
yourself:

Does my goal have a deadline?

It does have a deadline in a span of 2days.

By when do you want to achieve your goal?

I want to achieve my goal fast so that they will not experience the things that can put them In danger.

II-LESSON/CONTENT: FIVE KEYS TO SAFER FOOD

A. References
https://www.who.int/foodsafety/publications/consumer/manual_keys.pdf
https://www.youtube.com/watch?v=ONkKy68HEIM

B. Materials

PPT

IMAGES

GOOGLEMEET

ONLINE QUESTIONAIRE

YOUTUBE VIDEO
III-PROCEDURE
A. Routinary Activity

Greetings

Prayers

Food for thought

Asking the student if they are ready and prepared to listen to the lesson

B. Motivation

Questioning

QUESTIONS:

The teacher will ask questions about the experience of the students related to food safety.

Questioning their personal experience related to lesson

C. Topic Introduction

For today’s discussion, the teacher will give brief cause and effects on food spoilage and the common
reason for it. The teacher will also give ways on how to avoid them.

D. Lesson Proper

The teacher will demonstrate the five keys to food safety. And give them example on ways to do them.
The teacher will teach the student what to do?, how you will do it?, and what are the effects of it in our
food.

E. Summary/Deepening

After the discussion the teacher will be giving a activity game..

The class will be having a short interactive game called WHICH KEY. The teacher will give a situation the
is related to the five keys to safer food, all the students need to do is put the specific key to the
question/situation they are given to.

CHOICES:

(1) keep clean; 1st key

(2) separate raw and cooked; 2nd key

(3) cook thoroughly; 3rd key

(4) keep food at safe temperatures; 4th key

(5) use safe water and raw materials. 5th key

SITUTATIONS/QUESTIONS:

1. Boiling water before using it.

2. Removing pesticide to the kitchen
3. Putting ice cream to the room
4. Using thong to cook and serve the food
5. Serving food raw.

F. Meaningful Closure

After the lesson and games the teacher will now ask the students what are their take away from this
lesson? What are their learning? And what part for them is not clear and needed to asses after ending
the session.

IV-ASSESSMENT
–How would you know if your objectives are achieved? What activities should be given to know if the
students have learned from the lesson?

The teacher will be giving a situational quiz that will determine if the students really understand the
lesson is all about.

V-ASSIGNMENT (OPTIONAL)
For the strengthening of the lesson, the teacher will give an assignment to the student in their homes.
The teacher will give a task to the student to look for the activity or practice that the students do in their
home that will fall in the five keys to safer food even if it is applied or not they need to find it and if the
five keys to safer food is not followed they have to give what are the things they can do to achieve safe
foods and practice in their houses.