MINDANAO STATE UNIVERSITY - ILIGAN INSTITUTE OF TECHNOLOGY

COLLEGE OF EDUCATION
CHED Center of Excellence for Teacher Education
Integrated Developmental School

SECOND QUARTER

LESSON 3: INTERPRETING KITCHEN LAY - OUT

REFLECTIVE JOURNAL 1

Name: Katriel Ziv P. Batutay Grade and Section: Grade 8 ZETA

Date: January 18, 2022

Direction: Write a reflective journal on the things that you have learned from the first 2 quarters. Below are
guide questions as to what should be included in your journal. Please be mindful of the use of the proper
punctuation mark(s), grammar usage and spelling(s). Below is the rubric as your reference.

*Note: I included the first quarter for supposedly this journal writing should be done by quarter and since the practice teacher did not
include it in your activities last quarter.

Guide Questions:
1. What were the topics discussed during the quarter?
2. What were the information/lessons that you have learned?
3. Were the topics relevant to you? Why?
4. How can you apply the lessons in your day to day life?
5. Are there things you want to learn more about? What are they?
6. Is TLE a very important subject to you? Why or Why not?

FIRST QUARTER

In the first quarter, we were taught about food selection and purchase, how to properly select and/or
purchase, and the importance of such. And basing straight from what was lectured, food selection and
purchase is absolutely important to consumers, not only financially, but also in terms of health.
Improper selection of food(based on quality and conditions) can lead to buying rotten and/or
generally bad food items, and not only that is that a waste of the money you spent, if you were
oblivious or stupid to not notice the rotten state of the food, then you’d contract a disease or two.
More or less, that’s the whole gist of food selection and purchase.

Before that, we learned about meat and poultry, and the specific animals that are considered such, and
the different parts of the meat. This lesson was also important in teaching the proper ways of taking
and preparing meat and poultry.

Taking account of all that I learned, I believe that I can use this information in my day-to-day life when
it comes to picking the right kind and quality of meat or any food items. It taught me to be careful
about the dangers of spoiled food, and in a way, it’s something to live by.

SECOND QUARTER:
In the second quarter, we learned about the occupational side of TLE, more specifically in the kitchen.
I learned that proper arrangements = proper accessibility to your items. The kitchen must be arranged
accordingly. Benefits include:
Ensuring that you have what you need at hand without wasting time trying to find what you need
Ensuring safety in the kitchen
Lessens occupational hazards(which is the main problem we’re tackling in this very lesson)
And more

Then through a lecture and a performance task, we learned about the importance of budget. For the
PT, we had to create a market list based on the regular budget the family has, and the edible needs of
the family.
Here, it’s also emphasizing the importance of the financial management of the occupation.

And lastly, the layout of the entire kitchen.

There are many layouts for a kitchen, each with its own pros and cons. We have an L-shaped one, a
U-shaped one, and even one with an island. This lesson emphasizes the importance of basically the
same thing as the first lesson: arrangement and accessibility.
For the lesson PT, we had to group up and create our own kitchen layout, and I have to say we made a
pretty okay layout.

Overall, the second quarter has taught me a lot. It taught me how to manage time and finances; how a
kitchen should be arranged properly and accordingly; and more.
Again, these are things we should live by if we want to live a healthy and safe life.

TLE is such an important subject to learn, because it teaches about the household; about
what and how to do things to keep it together. Everyone should take their time to learn
about it, so they may use it for their own livelihood in the future.
RUBRIC

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