Republic of the Philippines

Department of Education
Region X- Northern Mindanao
Division of Bukidnon
DON CARLOS III DISTRICT
OLD NONGNONGAN NATIONAL HIGH SCHOOL
Old Nongnongan, Don Carlos, Bukidnon

Semi-Detailed Lesson Plan on TLE- Commercial Cooking

School Old Nongnongan National High Grade Level GRADE 7

School
Teacher Jennifer G. Dela Fuente Learning TLE
Area
Time & Dates January 8-12,2024 Quarter Q2
1-2 pm CAPRICORN

I. OBJECTIVES At the end of the lesson, the students should be able to:
A. Cleaned equipment and utensils are stored or stacked safely and in
the designated place;
B. Cleaning equipment are used safely in accordance with
manufacturer’s
II. Subject Matter
Topic Store and Stack Kitchen Tools and Equipment
References K to 12 Basic Education Curriculum TLE Learning Module on
Commercial Cooking pp. 24-29.

Materials Books, CG, Power point, internet

Values Integration The students will perform the given task with oneness and solidarity.

III. PROCEDURE

A. Daily Routine a. Greetings

b. Prayer
c. Classroom management
d. Checking of attendance
B. Review The teacher recalls the past lesson by going a short quiz thru
PowerPoint Presentation.
 C. Motivation Begin the lesson by engaging the class in identifying the different
tools and equipment.

D. Presentation Introduce the lesson on Store and Stack Kitchen Tools and
Equipment

E. Discussion The teacher will discuss the following topics:

a. How to clean and Store Cooking Tools and Equipment

b. Proper Storage of Cleaning Equipment
c. Steps for Organizing Kitchen Cabinets

F. Application Divide students into small groups and assign each group a picture of
the kitchen tools. They identify these tools and present it on the
board.

V. Assignment Direction: Answer the following questions on a ½ sheet of paper.

1. Why is it important to clean, sanitize and store equipment

properly?
2. Enumerate ways on the proper storage of cleaning equipment.

Prepared by:

JENNIFER G. DELA FUENTE

Subject Teacher

Noted by:

LONIEL D. BARRO, PhD

School Principal II