EKIIInc.

EASTERN KUTAWATO ISLAMIC INSTITUTE, INC.

HIGH SCHOOL DEPARTMENT
Poblacion, Buluan, Maguindanao, BARMM
Email Address: ekiiinc.buluan@gmail.com
Mobile Number: 0997-6127-664

UNIT LEANIING PLAN

(Month of September- October)

Subject: Technical and Livelihood Education Grade Level: 9

Unit Topic: Cookery Quarter: FIRST QUARTER

UNIT STANDARDS AND COMPETENCIES DIAGRAM

The learners in the long run will be

TRANSFER
able to demonstrate independently on
how to maintain clean kitchen tools, PERFORMANCE
equipment, and STANDARD Role-Play
Premises.

.
The learners independently
maintain clean kitchen tools,
equipment, and
TRANSFER GOAL Premises. PERFORMANCE TASK

EU: The students will be able to

UNIT TOPIC: Dressmaking /tailoring understand and independently maintain
Clean, sanitize, and store kitchen clean kitchen tools, equipment, and
tools and equipment Premises.
The learners demonstrate an
EQ: the student are able to know on
understanding the knowledge, skills,
and attitudes required in maintaining how maintain clean kitchen tools,
kitchen tools, equipment, and equipment, and premises?
Work premises.

CONTENT
ACQUISITION STANDARD
MAKE MEANING
 EXPLORE

This unit is an introductory and exploratory course that will give you a preliminary view of
proper cleaning and maintaining kitchen tools, equipment, and premises

Consider this question: Why is it important to know the proper cleaning and maintaining
kitchen tools, equipment, and premises?

Map of Conceptual Change:

Direction: give your perception or idea in the first box. While your realization after the
lecture in second box. Write your answer in your NOTEBOOK.

LEARNING FIRM-UP
COMPETENCY
LO 1. Clean, Activity 1: Arrange Me!
sanitize, Directions: Arrange the different kitchen tools, utensils, and equipment on a table in front
and store kitchen of the class. Page 54.
tools and
equipment
1.1 recognize
kitchen
tools and
equipment
to be cleaned and
sanitized

1.2 identify the

chemicals to be Activity 2: Classify me!
utilized in cleaning Directions: Classify the chemicals to be utilized in cleaning and sanitizing
and sanitizing kitchen tools and equipment. Page 62
kitchen tools and
equipment

LO 2. Clean and Activity 3: Describe me!

sanitize kitchen Directions: Describe the uses of cleaning agents. Page 59
premises
2.2 classify and Assessment
describe Test I: Multiple choices.
the uses of Direction: Encircle the letter only of the correct answer.
cleaning Test II: Matching type
agents Directions: Match the word in Column A with that of the description in Column B. Write
the letter of your choice in the space provided in each item.

LEARNING DEEPEN
COMPETENCY
Maintain and clean Activity: Discus Me!
kitchen tools, Direction: Discuss the following statement.
equipment, and
Premises.
Assessment:
Essay
Direction: Discuss the following statement.

LEARNING TRANSFER
COMPETENCY
Performance task: Role-Playing

Perform kitchen Goals: 1. Step in washing dishes, cooking untensils, and flatware
premises to be 2. Storing cleaned dishes, untensils, and flatware
cleaned and 3. Segregation and disposal of garbage
sanitized and 4. Cleaning kitchen floors, walls, and work surfaces using the appropriate cleaning
cleaning supplies, materials, and equipment.
agents in
accordance with Roles: The learner will be divided into four or five group for role play
manufacturer’s
Instructions with Audience: The TLE Teachers.
prescribed
standards Product: Assessment Rating

Standard: the following rubrics

Criteria Very Good Good Needs

(15) (10) Improvement
(5)
I can…
1. Identify the different kitchen tools
and equipment
2. Identify the different kitchen
surfaces to be cleaned
3. Cite the general guidelines in
cleaning kitchen tools, equipment,
and premises.
4. Explain the procedure in washing
dishes and other utensil
5. Cite the different cleaning
equipment, supplies, materials,
and cleaning chemicals and their
specific uses.
6. Cite the general rules on using
the cleaning equipment.
7. Explain how to handle liquid
wastes and linen.
8. Do the work assigned to me
 thoroughly.
9. Cooperate with my group in any
work assigned to us.
10. Follow the rules in laboratory
work like, “Start and end clean.”

PREPARED BY: NORJANA K. SALENDAB CHECKED BY: AINON T. SALENDAB, LPT

Subject Teacher Academic Coordinator

Noted By: MICHAEL A. OBPON, LPT APPROVED BY: DATUALI M. DIMALANAS LPT, MAED
Academic Coordinator Principal