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Bread and Pastry Production

This document outlines a lesson plan for a home economics cookery class on cleaning and sanitizing kitchen tools and equipment. The objectives are for students to recognize areas that need cleaning, classify cleaning agents, and identify appropriate agents. The lesson will involve reviewing cleaning concepts, motivating discussion, presenting new material, demonstrating cleaning steps in groups, and evaluating performance. Areas to clean and types of cleaning agents and their uses will be covered in subsequent lessons.

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Darlene Daguno Cabrido
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102 views

Bread and Pastry Production

This document outlines a lesson plan for a home economics cookery class on cleaning and sanitizing kitchen tools and equipment. The objectives are for students to recognize areas that need cleaning, classify cleaning agents, and identify appropriate agents. The lesson will involve reviewing cleaning concepts, motivating discussion, presenting new material, demonstrating cleaning steps in groups, and evaluating performance. Areas to clean and types of cleaning agents and their uses will be covered in subsequent lessons.

Uploaded by

Darlene Daguno Cabrido
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lesson Plan in TVL Home Economics – COOKERY

Grade 11 & 12
August 14, 2018

I. Objectives
At the end of the lesson the students should be able to:
a. Recognize kitchen premises to be cleaned and sanitized.
b. Classify and describe the uses of cleaning agents.
c. Identify the areas that may require cleaning in a kitchen premises
d. Select appropriate cleaning agents

II. Subject Matter


Topic: Kitchen tools and equipment and types of chemicals used in cleaning and
sanitizing
Learning Competency: Clean, Sanitize and Store Kitchen Tools and Equipment
Materials: laptop, LCD, Cookery Manual Module 1 of 2

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
ee3ectcrwthe 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.
IV. REMARKS

Continuations for the lessons: Surfaces to be cleaned and types of cleaning agents and their uses.

Prepared by:

Darlene D. Cabrido
TVL- Cookery Teacher

Checked by:

______________________________
GEORGE DIOJANES N. DELA CRUZ
Principal 1

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