Semi - Detailed Lesson Plan in TLE 7

Teacher: Grade Level: 7

Teaching Dates: January , 2023 Quarter: 2nd
I. Objectives:
a. The learners demonstrate an understanding on the practice of occupational health
and safety.
b. The learners independently practice Occupational Health and Safety.
c. Recognize the importance of Occupational Health and Safety Procedures
TLE_HECK7/8OHSP-0h-8
II. Content:

a. Topic: Importance of Occupational Health and Safety Procedures

b. Reference: Module TLE (Commercial Cookery)
c. Materials: Television, Laptop (Power Point Presentation)

III. Procedure:

A. Preliminary Activities:

1. Prayer and Checking of Attendance

2. Review:
The students will answer the following activity;

3. Motivation:

Direction: Identify the different kitchen floor plans and symbols by arranging
the jumbled words
1. REEFTASNDING INKS

2. TELOIT
3. REWOHS

4. BIACTEN THIW INKS

5. SOTEV or ANRGE
 B. Lesson Proper:

A. Activity: POWERGROUP PRESENTATION.

The teacher will discuss all about the kitchen floor plans and symbols.
Afterwards it will be followed with a free discussion participated by
the whole class.

B. Analysis
Guide Questions;
a. Why do we need to know the different kitchen plans and layout?

C. Abstraction:
The teacher will ask the following questions:
a) What is the kitchen floor plan symbol for fridge?
b) What is the kitchen floor plan symbol for stove or range?
c) What is the kitchen floor plan symbol for sinks?
d) What is the kitchen floor plan symbol for kitchen tables?

D. Application

Direction: Draw the symbol of the following:

1. Refrigerator
2. Free standing stove/oven
3. Sinks
4. Microwave
5. Dishwasher

IV. Evaluation:
V. Assignment:

What are five primary kitchen layout shapes?

Prepared by: Checked and Approved by:

Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
San Miguel National High School
San Miguel, Leyte

Semi - Detailed Lesson Plan in TLE 7

Teacher: Mary Jean C. Romulo Grade Level: 7
Teaching Dates: January , 2023 Quarter: 2nd
I. Objectives:
a. The learners demonstrate an understanding on the practice of occupational health
and safety
b. The learners independently practice occupational health and safety.
c. Determine the types of hazards and risks in the workplace TLE_HECK7/8OHSP-0i-9
II. Content:

a. Topic: Identify Hazards and Risks in the Workplace

b. Reference: Module TLE (Commercial Cookery)
c. Materials: Television, Laptop (Power Point Presentation)

III. Procedure:

A. Preliminary Activities:

1. Prayer and Checking of Attendance

2. Review:
Direction: Identify the different kitchen floor plans and symbols
1.

2.

3.

4.

5.

3. Motivation:

Direction: Arrange the puzzle below.

 Guide Questions;
1. What image was formed after completing the puzzle?
2. What is a kitchen lay-out?
3. What do you think is our lesson for today?

B. Lesson Proper:

A. Activity: POWERGROUP PRESENTATION.

The teacher will discuss all about the basic principles of kitchen layout,
the three primary kitchen work stations and the five primary kitchen
layout shapes. Afterwards it will be followed with a free discussion
participated by the whole class.

B. Analysis
Guide Questions;
a. Why do we need to know the different kitchen plans and layout?
b. Why is it necessary to understand the basic principles of kitchen
layout?

C. Abstraction:
The teacher will ask the following questions:
a) What is a work triangle?
b) What are three primary kitchen work stations which create the
work triangle?
c) What are five primary kitchen layout shapes?

D. Application

In a short bond paper, create a lay-out of your own dream kitchen. Complete
your sketch by placing the necessary symbols to show the different appliance,
counters, areas and the direction of work flow.

IV. Evaluation:

Direction: Fill the blanks with word or group of words that will the statement complete.
1. Work Station simply means a __________ __________ __________where a particular
kind of food is produced.
2. Type of kitchen which is most suitable for large families is ___________.
3. Doing the job in the easiest, simplest and quickest way refer to ___________.
4. The term that means doing the job in the easiest, simplest and quickest way is
____________. 5. Type of kitchen which is the most popular and compact is ____________.
V. Assignment:
Direction: Define the following;

1. Bacteria –
2. Electroshock –
3.Force Majure-
4. Grounded –
5. Hazard –
6.Microorganisms –
7.Molds –
8. Sanitation –
9. Toxin –

Prepared by: Checked and Approved by:

MARY JEAN C. ROMULO GRETCHEN A. CASTILLO

Substitute Teacher TLE Department Head