LESSON PLAN

NAME OF TEACHER Scherille M. Castro SUBJECT & GRADE LEVEL TLE 10

DATE OF OBSERVATION November 23, 2023 ROOM NAME 10- Ephesians
TIME 1:50-2:40 BUILDING NAME SEDP Building

The learner demonstrates understanding in operating appropriate equipment for food processing
CONTENT STANDARDS
The learner demonstrates independently the given procedures in basic operation of equipment needed in food processing
including recognition of functional and quality equipment and its maintenance following specific procedures and instructions.
PERFORMANCE STANDARDS

Cleaning and Sanitation Procedures for Work Areas and Equipment

TOPIC

Domain Learning Tasks Materials

Competencies
Cognitive, Affective, LO3. Maintain I. Preliminary Activities:  Video
Psychomotor equipment and Prayer:  Picture
resources Teacher: Good afternoon class, let us start the class by showing our being MAKA-DIYOS through an  PowerPoint
ecumenical prayer. presentation
 Visual aids
 Tools and equipment
in food processing
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Class, before we commence our lesson let us show our being MAKA-TAO by following our
sets classroom rules and always respects each other every time.

II. Review:
Review the topic on locating emergency stop functions on equipment.
Let us see if you still remember the lesson on locating emergency stop function on equipment.

TEACHER: Let us start answering activity #1

Review Time
As a food processing student, it is important that you are familiar with the on and off button in case
that there is an emergency malfunctioning of equipment.

Just like in life, There are times that we need to switch on hard work to achieve our dreams but
must find time switch off because as human being, we deserve to rest and rejuvenate.

(Integration to ESP) Indicator 1. Applied knowledge of content within and across curriculum teaching areas.
Class I have here some lists of equipment all you have to do is to classify them.
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Activity #1. Let’s classify.
Identify the following equipment whether they have:
a. an automatic safety shut off handle.
b. temperature controller which serves to turn in on or off.
c. an OFF and ON button that can be pressed.
d. a control panel for switching the device ON and OFF.
_____1. Gas Stove / Gas Range

_____2. Convection Oven

_____3. Vacuum Pack Machine

_____4. Food Processor / Blender

_____5. Refrigerator / Freezer

TEACHER: Is the previous lesson clear? Is there any question?

Before we leave the topic about shutting on and off in equipment let us see and reflect on this
picture

If you as a food processing student have the knowledge and skills in shutting on and off of
equipment, incidents like in this picture will be avoided or lessen.
(Integration to SDRRM/ Fire safety) Indicator 1. Applied knowledge of content within and across curriculum
teaching areas.

Our objective for this lesson:

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1. Identify the ways of cleaning up equipment/machines/utensils
2. Demonstrate the steps in cleaning equipment/machines/tools
3. Appreciate the importance of cleaning tools and equipment in food processing.

III. Establishing a purpose for the lesson:

Activity # 2. Find the messy in me.

Instruction. Look at the picture carefully and identify what made the kitchen messy and
unorganized by putting an X mark.

Processing questions.
1. What are the things or objects that made the kitchen dirty?
2. What would be the result if your kitchen or processing area is always dirty and messy?
3. Is clean and organized processing area important to food processing? Why?
4. If you were ask to clean and sanitize the food processing area how will you do it? Give your
own idea.
Indicator 3. Applied range of teaching strategies to developed critical thinking and creative thinking as well as
higher order thinking skills.

Class in our last topic, we were able to identify on how to use different tools and equipment. After
using an equipment, it is necessary to maintain them by cleaning and sanitizing .

Before we proceed to the next activity, May I remind you that along the lesson you may encounter
some words that are not familiar with you and some of these words are:
1. Scouring pad
2. Sponge
These are the cleaning materials we usually use in the kitchen.
RASA BASA: Read the following words.
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Indicator 2. Used a range of teaching strategies that enhance learner achievement in literacy and numeracy
skills

IV. PRESENTING EXAMPLES/INSTANCES OF THE NEW LESSON

Teacher: Our next topic is about cleaning and sanitation procedures of tools and equipment

Regular maintenance activities of tools and equipment must be done to prolong the serviceability
of our tools and equipment. We should always clean them to avoid contamination.
Maintenance of equipment and tools should be in conformity with the manufacturer ‘s
specification.

Compare it to our human body, we take care of our physical, mental, emotional and spiritual health
to maintain also our overall health condition and to live longer and better.

(Integration to Health) Indicator 1. Applied knowledge of content within and across curriculum teaching areas.

V. Lesson Proper
To further understand our topic , let us now move on to our next activity.
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Activity #3. Let’s Match It.
Class, I have here some example pictures of tools and equipment that we usually use in food
processing, all you have to do is match the pictures of the tools and equipment with their
corresponding procedure for cleaning them.

1. 3..

2. 4.

A.

B.

C.
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D.

(Integration during the discussion of the lesson)

Teacher: Our traditional stove that was used by our forefathers and is still used by some Filipinos
from barrio and far-flung baranggay.

Teacher: Who among you still used this traditional way of cooking food from home?

Why do you still used this way of cooking?

Indicator 7. Established a learner -centered culture by using teaching strategies that respond to their linguistic,
cultural, socio- economic and religious backgrounds.

Trivia
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2’400 years ago (yes you heard that right), Persian engineers had mastered the technique of
storing ice in the middle of summer in the desert. The ice was brought in during the winters
from nearby mountains in bulk amounts, and stored in a Yakhchal which is an ice pit - Yakch in
Persian means “ice” and Chal means “pit”. These ancient refrigerators were used primarily to
store ice for use in the summer, as well as for food storage, in the hot, dry desert climate of
Iran.

Traditional oven that was used to bake breads and pastries during the olden times
Indicator 8. Adapted a culturally appropriate teaching strategies to address the needs of learners from
indigenous groups

To further understand our activity on the ways to clean tools and equipment, I prepared a short
video for you to watch and will also serve as a guide for your performance task.
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Indicator 4. Displayed proficient use of Mother Tongue, Filipino and English to facilitate teaching and learning

VI. DEVELOPING MASTERY (LEADS TO FORMATIVE ASSESSMENT)

Teacher: After the discussion. Let us answer the following questions.

Answer the following questions briefly.

Activity #4 How far have you gone?
Let us answer the following questions.

1. As a student in food processing, why is it necessary to practice maintenance of tools and

equipment?
Indicator 3. Applied range of teaching strategies to developed critical thinking and creative thinking as well as
higher order thinking skills.

Expected answer from the students.

To prolong the serviceability of tools and equipment, to avoid contamination of food and for the
safety or the person using the tools and equipment.

VII. Generalizing and abstractions about the lesson:

Ask the students on what they have learned from the topic discussed.

VIII. EVALUATION/ FINAL TASK:

Activity#5 Let’s put into practice!
Guided activity.
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1. Students will form 4 groups.
2. Each group will assigned with actual tools or equipment and they will apply the ways on
how to clean the tools or equipment assigned to them.
3. Make an AVP presentation in the procedure of cleaning the tools or equipment.
4. Use your Cp in creating your 1 minute AVP presentation,
5. Each group will be given 8 minutes to accomplish the task,
6. After you finish the AVP proceed to the teacher, for the submission of our outputs.
(Critiquing regarding the output will be done.)
7. Student’s output will be evaluated using a rubric.

Indicator 9. Used strategies for providing timely, accurate and constructive feedback to improve learner
performance.

Before we proceed to the TLE laboratory may I remind you about our laboratory rules for
the safety of all.
Indicator 5. Established a safe and secure learning environment to enhance learning through consistent
implementation of policies, guidelines and procedures.

Rules in the Laboratory

1. Always wear your PPE when doing your performance task.

2. Do not make loud noise.
3. Do not play with sharp and pointed tools and equipment.
4. Always respect each other.

Teacher: Class, if there any question do not hesitate to approach me.

Here is our rubric for evaluation.
Indicator 6. Maintain learning environment that promotes fairness, respect and care to encourage learning.

Contextualized Rubric
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Performance Descriptions Score
Performed all the steps 50
Missed to perform 1 step 45
Missed to perform 2 steps 40
Missed to perform 3 steps 35
Missed to perform 4 and more steps 25
Did not performed 5

In this activity we capture the moment in our life that gives meaning, Sometimes we captured
bad and good moments but the bottom line they both produced a unique and beautiful creation
like you. So enjoy life ‘s ups and downs.

Assignment:
Look for a tool or equipment in your kitchen at home that is not functional and tr to identify its
defect.

Remediation (if necessary).

Make a photo collage of the ways on how to clean a certain tools or equipment in the kitchen.
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Prepared by: Checked by: Noted by: Observed by:

Scherille M. Castro Ethel V. Dulu Florita A. Garcia _______________________

Teacher II HT-1 HT- III

_______________________
Date Observed