Date: July 4, 2016

Week: 1st

Quarter: I

Subject: TVE-HE Foods

Grade: 11

Semester: 1st Sem

Topic: Kitchen tools and equipment and types of chemicals used in cleaning and sanitizing
Learning Competency: CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND
EQUIPMENT
I.

Objectives:
1. Recognize kitchen tools and equipment to be cleaned sanitized.
2. List of cooking materials, kitchen tools and equipment that are commonly found in
the kitchen.
3. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment.
II.
Materials:
Handouts
Kitchen tools and equipment
Cleaning and sanitizing chemicals
a. References: Payne, June et. al (2010). Thesis; Introduction to food service,
South Asia, Pearson Education PTE. LTD.
III.
Procedure:
a. Preparatory Activities
Pre-test
Ask the student to answer the Pre-Test
o Read the following questions carefully and choose the
letter of the correct letter of the correct answer.
b. Development of the Lesson
1. Motivation
Guide Questions:
1. How many of you have known the different kitchen tools
and equipment used in the kitchen and the chemicals used
for cleaning and sanitizing them?
2. List or names some kitchen tools and equipment and
chemicals used for cleaning and sanitizing.
2. Presentation
The teacher will introduce the topic to the students.
3. Activity
1. The teacher will show the different kitchen tools and
equipment.
2. The teacher will show the types of chemicals used for
sanitizing and cleaning kitchen tools and equipment.
4. Application
1. The student will be asked to name the kitchen tools and
equipment and types of chemicals.
5. Evaluation
The teacher ask the student to answer the post test.

Identify the kitchen tools and equipment and types of chemicals used
in cleaning and sanitizing.
6. Assignment
1. What is the meaning of sanitizing?
2. What are the methods in cleaning and sanitizing kitchen tools
and equipment?

Date: July 5, 2016

Week: 1st

Quarter: I

Subject: TVE-HE Foods

Grade: 11

Semester: 1st Sem

Topic: Methods of cleaning and sanitizing kitchen tool and equipment

Learning Competency: CLEAN, SANITIZE AND STORE KITCHEN TOOLS AND
EQUIPMENT
I.

Objectives:
1. Prepare cleaning agents in accordance with manufacturers instruction.
2. Identify the methods of cleaning and sanitizing kitchen tools and equipments.
3. Discuss the importance of sanitizing kitchen tools and equipment after cleaning them.

II.

Materials:
Projector
Laptop
a. References: Payne, June et. al (2010). Thesis; Introduction to food service,
South Asia, Pearson Education PTE. LTD.
III.
Procedure:
a. Preparatory Activities
Review the Previous Lesson
Name Me
The teacher ask the students to name the pictures of kitchen
tools and equipment and chemicals.
b. Development of the Lesson
1. Motivation
The teacher ask the student to watch a video presentation on how to
clean and sanitize kitchen tools and equipments.
Guide Question
1. What is the video presentation all about?
2. Presentation
The teacher will introduce the new topic to the students.
3. Activity
The teacher ask the student to make a narrative report about the video
presentation.
4. Application
The teacher will asked the student about what you have learned in
the video presentation. The student guided by the following questions:
Their work will be evaluated by the rubrics.
1. How are kitchen tools and equipment sanitized in the presentation?
2. Why is it important to sanitize kitchen tools and equipment?
3. Is there an application of appropriate safety measures in the presentation?
5. Evaluation
The students will work the individual narrative report.
CRITERIA

Clear
Concise

Exceptionally
clear, easy to
follow

Generally clear, Lacks clarity,

Unclear, impossible
able to follow difficult to follow to follow

The explanation
posed and

The explanation The explanation The explanation

posed and
posed and
posed and methods
used are

Methods used are Methods used Methods used are Inadequate

advanced.
are appropriate. somewhat simple.
.
Comprehensive

Thorough and
comprehensive
explanation

Substantial
explanation

Partial or not
comprehensive
Explanation

Misunderstanding
or serious
misconception on
the explanation

Relevant

Highly relevant

Generally
relevant

Somewhat
relevant

Irrelevant

6. Assignment
Ask your mother to assign you to clean all the tools and kitchen
utensils used in the preparation of food of your family for dinner. In two or
three paragraphs, write in your test notebook what you will do to
accomplish the task successfully. (Their answer shall be assessed using the
rubrics.)

Date: July 6, 2016

Week: 1st

Quarter: I

Subject: TVE-HE Foods

Grade: 11

Semester: 1st Sem

Topic: Proper dishwashing and storing techniques

Learning Competency: Clean, Sanitize and Store Kitchen Tools and Equipment
I.
1.
2.
3.
4.
II.

Objectives:
Clean and sanitize kitchen tools in accordance with prescribed standards
Store cleaned kitchen tools and equipment safely in designated area
Discuss procedure of manual and mechanical dishwashing.
Perform proper storage of kitchen tools and equipment

Materials:
Handouts
Actual tools and equipment
a. References: Payne, June et. al (2010). Thesis; Introduction to food service,
South Asia, Pearson Education PTE. LTD.
III.
Procedure:
a. Preparatory Activities
Review the Previous Lesson
Test Yourself
The teacher ask the students to write the number that best
represents how they feel in each given competencies, the teacher will
list the competencies in cleaning and sanitizing tools and equipment.
b. Development of the Lesson
1. Motivation
Guide Question
1. How many of you have known the proper manual dishwashing?
2. How about the proper storage of tools and equipment?
2. Presentation
The teacher will introduce the new topic to the students.
3. Activity
The teacher will present the steps and guidelines in proper
dishwashing and storing techniques.
4. Application
Skills Trial
The teacher will asked the student to cleaned, sanitized
and stored the tools and equipment in the laboratory.
Materials Needed:
o Dish soap
o Hot water
o Sink
o Dishcloths, scrubbers, sponges steel wool
o Dishrack for drying
o Lint-free cloth for silverware
o Paper towels
5. Evaluation

The students will be group into 2 and their performance will

be rated using the rubrics.
6. Assignment
Ask the student to prepare for the long quiz for tomorrow and
review all the topics in Clean, Sanitize and Store Kitchen Tools and
Equipment

Date: July 7, 2016

Week: 1st

Quarter: I

Subject: TVE-HE Foods

Grade: 11

Semester: 1st Sem

Topic: Surfaces to be cleaned and types of cleaning agents and their uses
Learning Competency: Clean and Sanitize Kitchen Premises
I.
1.
2.
3.
4.
II.

Objectives:
Recognize kitchen premises to be cleaned and sanitized.
Classify and describe the uses of cleaning agents.
Identify the areas that may require cleaning in a kitchen premises
Select appropriate cleaning agents
Materials:
Handouts
Photos
Cleaning agent

References: Didasko Learning Resources ACN 115 141 930 Copyright 2012
III.

Procedure:
a. Preparatory Activities
Review the Previous Lesson
Long Quiz for Clean, Sanitize and Kitchen Tools and Equipment
b. Development of the Lesson
1. Motivation
Guide Question
1. In your own idea what is kitchen premises?
2. Name some cleaning agent used in cleaning and sanitizing kitchen
premises.
2. Presentation
The teacher will introduce the new topic to the students.
3. Activity
1. Present the photos of the kitchen premises to be clean and
sanitize.
2. The teacher will show different cleaning agent.
4. Application
The teacher will asked the student to group into 2, the first
group will perform the steps in how to clean the floors and the other
group will perform the steps in how to clean the shelves.
5. Evaluation
The students will be group into 2 and their performance will be
rated using the rubrics

Date: July 8, 2016

Week: 1st

Quarter: I

Subject: TVE-HE Foods

Grade: 11

Semester: 1st Sem

Topic: Sanitation procedures and Cleaning Schedule

Learning Competency: Clean and Sanitize Kitchen Premises
I.
1.
2.
3.
4.
II.

Objectives:
Clean the kitchen area hygienically in accordance hygienically in accordance with
food safety and occupational health regulations.
Clean surfaces without damaging property and adversely affecting health.
Follow cleaning schedule based on enterprise procedures
Follow safety and first aid procedures.
Materials:
Handouts
Cleaning Schedule

References: Didasko Learning Resources ACN 115 141 930 Copyright 2012
III.

Procedure:
c. Preparatory Activities
Review the Previous Lesson
4S Brainstorm
1. Each learner is given a role.
2. The teacher announces the topic on which learners are to
brainstorm as many creative ideas as possible.
3. Team-mates put their heads together and generate as many ideas
as possible.
4. The secretary records each idea on a different small piece of
paper.
d. Development of the Lesson
1. Motivation
Guide Question
1. How many of you have their own schedule in cleaning?
2. Presentation
The teacher will introduce the new topic to the students.
3. Activity
1. The teacher will present the sample of cleaning schedule and
ask the student to do their own cleaning schedule.
4. Application
The teacher will asked the student to group into 2 and each
group will prepare their cleaning schedule to follow in their laboratory.
5. Evaluation
The students will be group into 2 and their performance will be
rated using the rubrics.
6. Assignment
Ask the student to prepare for the long quiz on Monday and
review all the topics in Clean and Maintain Kitchen Premises