TLE Grade 8

First Quarter Topic Outline

Unit Title: Food Processing

1. Meeting 1-2: Introduction to Food Processing and Tools

 Overview of the unit and the significance of food processing in the culinary industry
 Introduction to essential tools, equipment, utensils, and instruments

2. Meeting 3-4: Proper Use and Maintenance of Food Processing Tools

 Demonstration of how to properly use and care for food processing tools
 Hands-on activity: Students practice using and cleaning tools

3. Meeting 5-6: Performing Estimation and Basic Calculation

 Introduction to estimation and basic calculation in food processing
 Calculation exercises: Students practice measuring and converting ingredients

4. Meeting 7-8: Interpreting Plans and Drawings for Food Processing

 Overview of plans and drawings used in food processing (recipes, production
layouts)
 Group activity: Interpreting and following a recipe and production layout

5. Meeting 9-10: Introduction to Food Safety and Sanitation

 Discussion on the importance of food safety and sanitation
 Case study analysis: Reviewing foodborne illness outbreaks caused by poor
sanitation

6. Meeting 11-12: Applying Food Safety and Sanitation Practices

 Explanation of food safety practices (hand hygiene, cross-contamination prevention)
 Practical activity: Students demonstrate proper handwashing and safe food handling

7. Meeting 13-14: Food Processing Techniques and Practices

 Introduction to food processing techniques (cutting, chopping, blending)
 Hands-on exercises: Students practice various food processing methods

8. Meeting 15-16: Final Food Processing Project and Reflection

 Assigning a food processing project (e.g., preparing a dish)
 Reflection and discussion: Sharing insights gained from completing the project

Unit: Food Processing and Safety in Culinary Arts

Duration: 12-14 Meetings

Lesson 1: Overview of Food Processing in the Culinary Industry

Discuss the importance of food processing in the culinary industry.

Explain the goals and objectives of the unit.
Highlight the relevance of safe and efficient food processing techniques.
Motivation Activity: Begin the class with a short video showcasing the journey of ingredients
from the farm to the table, emphasizing how food processing plays a vital role in transforming
raw ingredients into delicious dishes.
Lesson 2: Essential Tools, Equipment, Utensils, and Instruments

Introduce various tools used in food processing.

Explain the purpose of each tool and its role in culinary preparation.
Emphasize the significance of using appropriate tools for different tasks.
Motivation Activity: Display a table set with various food processing tools covered in the lesson.
Challenge students to identify and describe the purpose of each tool.

Lesson 3: Proper Use and Care of Food Processing Tools

Demonstrate correct techniques for using and handling food processing tools.
Discuss proper cleaning, maintenance, and storage of tools.
Emphasize safety precautions to prevent accidents during tool use.
Motivation Activity: Show a "Tool Safety Quiz" on the screen, where students have to answer
questions related to safe tool usage and maintenance.

Lesson 4: Hands-on Practice with Tools (Jam-Making)

Divide students into small groups.

Provide a variety of ingredients for practice.
Each group practices using assigned tools and cleans them properly afterward.
Motivation Activity: Begin with a brief discussion about their favorite kitchen gadgets and tools,
leading to a hands-on session where students get to explore and experiment with the provided
tools.

Lesson 5: Estimation and Basic Calculation in Food Processing

Introduce the concept of measurement and conversion in culinary arts.

Teach students how to accurately measure ingredients and convert units.
Explain the importance of precision in recipes.
Motivation Activity: Start with a "Measurement Relay" game, where students compete in teams
to measure and convert ingredients quickly and accurately.

Lesson 6: Calculation Exercises for Ingredient Measurement

Provide various recipes for students to practice measurements and conversions.

Guide students through exercises that involve calculating ingredient quantities for different
serving sizes.
Motivation Activity: Share a "Recipe Challenge" where students are given a recipe for a certain
number of servings and must calculate the ingredients needed to serve a different number of
people.

Lesson 7: Plans and Drawings in Food Processing

Introduce different types of plans used in culinary arts (recipes, production layouts).
Explain how these plans aid in efficient food processing and production.
Motivation Activity: Present a "Recipe Scramble" activity, where students receive a jumbled
recipe and production layout that they must reorganize correctly.

Lesson 8: Interpreting and Following a Recipe and Production Layout

Divide students into groups.
Provide each group with a recipe and production layout.
Each group must interpret and follow the instructions to prepare a dish.
Motivation Activity: Conduct a "Group Recipe Relay," where students work together to follow a
recipe in stages, passing it to the next group at each step.

Lesson 9: Food Safety and Sanitation Importance

Discuss the significance of food safety and sanitation in the culinary industry.
Highlight the potential risks of poor sanitation practices.
Emphasize the responsibility of culinary professionals to ensure food safety.
Motivation Activity: Begin with a "True or False" quiz about common food safety practices,
engaging students in a discussion about their own experiences and knowledge.

Lesson 10: Case Study Analysis of Foodborne Illness Outbreaks

Present case studies of foodborne illness outbreaks caused by poor sanitation.

Analyze the causes, consequences, and preventive measures.
Encourage critical thinking about the impact of sanitation lapses.
Motivation Activity: Begin with a "Mystery Outbreak" activity, where students are given clues to
deduce the causes of a fictional foodborne illness outbreak.

Lesson 11: Food Safety Practices and Hygiene

Explain specific food safety practices, including hand hygiene and cross-contamination
prevention.
Describe proper handwashing techniques and their importance.
Provide strategies for preventing cross-contamination during food processing.
Motivation Activity: Conduct a "Germ Glow" experiment, using a special lotion that becomes
visible under UV light to show students how easily germs can spread and the importance of
proper handwashing.

Lesson 12: Hands-on Demonstration of Food Safety

Demonstrate the correct procedure for handwashing and safe food handling.
Guide students through practicing these techniques themselves.
Motivation Activity: Begin with a "Food Safety Relay," where students take turns demonstrating
the steps of proper handwashing and food handling in a relay-style format.

Lesson 13: Introduction to Food Processing Techniques

Introduce various food processing techniques such as cutting, chopping, and blending.
Explain when and why each technique is used in culinary arts.
Discuss the impact of technique on the final dish's texture and flavor.
Motivation Activity: Present a "Technique Showcase" where students watch short videos
demonstrating different food processing techniques, followed by a discussion on their
observations.

Lesson 14: Food Processing Project Assignment and Reflection

Assign a food processing project, such as preparing a dish that incorporates multiple
techniques.
Provide guidelines and expectations for the project.
Discuss the importance of creativity, presentation, and adherence to safety protocols.
Motivation Activity: Begin with a "Culinary Challenge" game, where students are presented with
a list of ingredients and must brainstorm creative ways to combine them using various
processing techniques.

Closing Discussion: At the end of the unit, facilitate a class discussion where students share
their insights, experiences, and challenges encountered during the food processing project.
Encourage them to reflect on their growth and learning throughout the lessons.

Throughout the unit, incorporate hands-on activities, group work, discussions, quizzes, and real-
world examples to keep students engaged and motivated. By combining theoretical knowledge
with practical application, students will gain a comprehensive understanding of food processing
techniques and their importance in the culinary industry.
 TLE Grade 8
Second Quarter Topic Outline
Unit Title: Preparing Appetizers

1. Meeting 1-2: Introduction to Appetizers and Tools Identification

 Overview of the unit and the importance of appetizers in culinary arts
 Introduction to essential tools and equipment for preparing appetizers

2. Meeting 3-4: Proper Use of Tools and Equipment for Appetizer Preparation
 Demonstration of how to properly use tools and equipment for preparing appetizers
 Hands-on activity: Students practice using tools for cutting, chopping, and
assembling

3. Meeting 5-6: Cleaning, Sanitizing, and Preparing Tools and Utensils

 Explanation of the importance of cleaning and sanitizing tools and utensils
 Practical activity: Students learn cleaning and sanitizing techniques for food
preparation

4. Meeting 7-8: Classification of Appetizers

 Overview of different classifications of appetizers (canapés, hors d'oeuvres, fruit,
vegetable)
 Group discussion: Categorizing appetizers based on their characteristics

5. Meeting 9-10: Variety of Ingredients for Appetizers

 Exploration of different ingredients used in creating appetizers
 Tasting activity: Trying various ingredients and brainstorming potential combinations

6. Meeting 11-12: Nutritional Value of Appetizers

 Discussion on the nutritional aspects of appetizers
 Group activity: Analyzing the nutritional content of selected appetizers

7. Meeting 13-14: Varieties of Hot and Cold Appetizers

 Introduction to different varieties of hot and cold appetizers
 Practical exercises: Students prepare and present both hot and cold appetizers

8. Meeting 15-16: Final Appetizer Projects and OHS Considerations

 Assigning appetizer projects based on different types (canapés, hors d'oeuvres, fruit,
vegetable)
 Discussion on Occupational Health and Safety (OHS) considerations while preparing
appetizers
 TLE Grade 8
Third Quarter Topic Outline
Unit Title: Entrepreneurship

1. Meeting 1-2: Introduction to Entrepreneurship and Entrepreneurial Skills

 Overview of the unit and the significance of entrepreneurship
 Introduction to essential skills of successful entrepreneurs

2. Meeting 3-4: Analyzing the Business Environment

 Discussion on the external factors that affect businesses (economic, social,
technological)
 Group activity: Identifying the impact of these factors on different businesses

3. Meeting 5-6: Marketing vs. Market - Understanding the Difference

 Explanation of the difference between marketing and market
 Case study analysis: Reviewing examples to distinguish marketing and market
concepts

4. Meeting 7-8: Determining Marketing Mix

 Introduction to the marketing mix (product, price, place, promotion)
 Group activity: Creating a marketing mix plan for a hypothetical product

5. Meeting 9-10: Identifying Selling Strategies

 Exploration of various selling strategies (direct selling, online selling, retailing)
 Role-playing activity: Simulating different selling scenarios

6. Meeting 11-12: Comprehending Market Research and SWOT Analysis

 Explanation of market research and its importance
 Group activity: Conducting a simple market research survey and performing a SWOT
analysis

7. Meeting 13-14: Developing Business Plans and Presentations

 Introduction to business plans and their components
 Practical exercise: Students work in groups to develop a business plan and present it

8. Meeting 15-16: Final Entrepreneurship Project and Reflection

 Assigning an entrepreneurship project (e.g., proposing a business idea)
 Reflection and discussion: Sharing insights gained from completing the project
 TLE Grade 8
Fourth Quarter Topic Outline
Unit Title: Front Office Services

1. Meeting 1-2: Introduction to Front Office Tools and Importance

 Overview of the unit and the significance of front office tools in hospitality
 Explanation of how front office tools enhance customer service

2. Meeting 3-4: Utilizing Front Office Tools, Equipment, and Paraphernalia

 Introduction to essential front office tools, equipment, and paraphernalia
 Demonstration and hands-on practice: Using tools for reservations, check-ins, etc.

3. Meeting 5-6: Proper Maintenance of Front Office Tools and Equipment

 Discussion on the importance of maintaining front office tools and equipment
 Practical activity: Learning cleaning, storage, and maintenance techniques

4. Meeting 7-8: Performing Mensuration and Calculation

 Introduction to mensuration and basic calculation in the context of front office tasks
 Calculation exercises: Students practice measuring and calculating guest bills, room
rates, etc.

5. Meeting 9-10: Occupational Safety and Health in Front Office

 Explanation of safety procedures and considerations specific to front office tasks
 Role-playing scenario: Demonstrating safe handling of equipment and guest
interactions

6. Meeting 11-12: Interpreting Design and Layout of Front Office

 Overview of design and layout considerations for front office spaces
 Group activity: Analyzing and discussing the design elements of different front office
areas

7. Meeting 13-14: Customer Service and Communication

 Discussion on the role of front office in customer service and communication
 Practical exercise: Role-playing guest interactions, handling inquiries, and check-ins

8. Meeting 15-16: Final Front Office Project and Reflection

 Assigning a front office project (e.g., creating a mock check-in process)
 Reflection and discussion: Sharing insights gained from completing the project