16_REYES_FCS_LE_TLE_LESSON 5_WEEK_8

MATATAG K to 10 School GUMACA NATIONAL HIGH SCHOOL Grade Level GRADE 7
Curriculum Weekly Lesson Name of Teacher MICHELLE D. REYES Learning Area TLE- FCS
Log
Teaching Dates and Time September 16-20, 2024 (Monday – Friday/ 7:00 – Quarter 1 week 8
7:45am, 12:35 – 1:20, 2:25 – 3:10pm )
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
( September 16, 2024) ( September 17, 2024) ( September 18, 2024) ( September 19, 2024) ( September 20,
2024)
I. CURRICULUM CONTENT, STANDARDS, AND LESSON COMPETENCIES
A. Content The learner demonstrates an understanding of the fundamentals of the hospitality and tourism industry.
Standards
B. Performance The learners apply skills in food preparation and services following safety precautions
Standards
C. Learning Identify the common tools and equipment used in the food preparation and service industry
Competencies
D. Learning After the day’s lessons, the learners are expected to:
Objectives 1. Discuss common tools and equipment used in food preparation, service, and industry.
2. Explain how common food preparation and service tools and equipment are used following the industry standards.
3. Demonstrate how food preparation and service tools and equipment are properly maintained.
4. Show the importance of acquiring knowledge and skills on the correct usage and maintenance of different food preparation and service tools and equipment.
E. CONTENT Food preparation and service tools and equipment, their uses, and maintenance.
E. INTEGRATION Proper knowledge of different food preparation and service tools and equipment and their uses will ensure long-term use of the kitchen and food service tools and
equipment. This lesson can be integrated and related to:
SDG 3: Good health and well-being, specifically on the proper and safe use of different kitchen tools, especially knives.
SDG 12: Responsible Consumption and Production: Emphasizing the importance of using the right, good-quality kitchen tools that help prepare and utilize food
ingredients efficiently and economically helps prevent food waste and spoilage.
II. LEARNING RESOURCES
Castro, L.A. (2016). Teacher-made module in Food and Beverage Service pp.23-28
Harris, J. (2019, May 31). 40 common cooking terms to make you sound like a pro in the kitchen. Kidspot. http://www.kidspot.com.au/meal planning/Tools-40-common-cooking-
terms+7108+753+article.htm
Meathead. (2017, October 9). Important weights, measures, calculators, conversions, and rules of thumb. http://amazingribs.com/cooking_weights_measurements_conversions
III. TEACHING AND LEARNING PROCEDURE
Before/Pre-Lesson Kitchen Tools Measuring tools and cutting tools Equipment
Proper
A. Activating Prior Based on the lesson Picture 1 Question/s: • Can anyone List down measuring and cutting tools. Students will be given a few Students will be
Knowledge yesterday, what are the describe what you can see in this picture? minutes to review and get given a few minutes
cooking materials and • Follow-up question: Do you know what ready for the long test to review and get
utensils? we call that big tableware where served ready for the
foods are placed? recitation.
https://luxelistreviews.com/blog/pa ge/53/
Picture 2 Question/s:
• Where do we usually find this table set

up?
https://www.youtube.com/watch?v=f29Hn
t9JaUI Picture 3 Question/s:
• Can somebody mention all the table

wares in the picture?
• Follow-up Question: Do you know what
we call tableware by its use and features?
B. Establishing Who among you have Do you have any idea/s where we usually The teacher will ask a student to identify .
Lesson Purpose cooked your breakfast? see these table set-ups? What do you think the photos that will be presented in the
What did you have for those shown photos are trying to imply to ppt
breakfast? What are the us?
cooking materials you
used in making your
breakfast?
C. Developing and 3. Lesson Activity: Word Lecture/Discussion: Lecture/Discussion: Long Quiz Recitation
Deeping Understand Puzzle Direction: Can you
find all the cooking tools b. Measuring tools, Equipment
and cooking terms in this c. Cutting Tools
wordsearch?
Lecture/Discussion:
b. Kitchen Tools
D. Making
Generalizations
IV. EVALUATING LEARNING: FORMATIVE ASSESSMENT AND TEACHER’S REFLECTION
A. Evaluating
Learning
B. Teacher’s
Remarks
Note observations on Effective Practices Problems Encountered
any of the following
areas:
• strategies
explored
• materials
used
• learner
engagement/
interaction
• others
C. Teacher’s
Reflection
Submitted by: Approved by:
MICHELLE D. REYES MARIA FE P. GRUTA GREGORIO I. RACELIS

Teacher II, TLE HT III – TLE, Principal IV
Date: September 14, 2024 Date: Date:

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MATATAG K to 10 School GUMACA NATIONAL HIGH SCHOOL Grade Level GRADE 7

• Where do we usually find this table set

• Can somebody mention all the table

Submitted by: Approved by:

MICHELLE D. REYES MARIA FE P. GRUTA GREGORIO I. RACELIS

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