DAILY LESSON LOG SCHOOL ABONGAN NATIONAL HIGH SCHOOL GRADE LEVEL 7
IN
DIGNA M.RAMOS TLE – FCS
TLE TEACHER LEARNING AREA
JANUARY 13-17,2025 3 – WEEK 4
TEACHING DATE QUARTER
AND TIME
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
I. OBJECTIVES
A. Content standard The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry.
B. Performance The learners apply skills in food preparation and services following safety precautions.
standard
C. Learning Learning Competency
competencies/ 1. Discuss the fundamentals of food preparation and service
Objectives 2. Recognize the seven principles of HACCP in food preparation and service
Learning objectives
At the end of the lesson, the students are expected to:
1. Discuss the proper way of food preparation and service
2. Discuss the seven principles of HACCP and give an example of each
3. Apply hazard analysis techniques to a practical scenario, identifying and prioritizing potential hazards in a controlled food
preparation setting
4. Express an appreciation for HACCP's significance in ensuring food safety and quality, recognizing its impact on public health..
II. CONTENT
1. Fundamentals of Food Preparation and Service
• Different food service operation
• Commercial
• Institutional
• Basic rules on food preparation and service
• Kitchen layout
2. Seven Principles of Hazard Analysis Critical Control Point (HACCP)
III. LEARNING
RESOURCES
Textbook
Other resources
IV. PROCEDURES
A. Reviewing Create a Jeopardy board Reviewing the previous Reviewing the previous Reviewing the The teacher
Previous Lesson or with different Food Safety lesson / activity/ies lesson / activity/ies previous lesson / will conduct a
Presenting New and Sanitation and HACCP activity/ies remediation
Lessons Principles categories. and a
continuation
Example categories can of the
include "Hazard Analysis," unfinished
"Critical Control Points," activity/ies
"Monitoring Procedures,"
etc.
Assign point values to each
question based on its
difficulty.
B. Establishing A Ask students to share a
Purpose for the Lesson personal story related to
food safety or a memorable
experience where they
realized the importance of
safe food handling.
C. Presenting The teacher will give the
Examples / Instances content area vocabulary
of the New Lesson
D. Discussing New The teacher will discuss The teacher will discuss
Concepts and about Fundamentals of Food about Seven Principles of
Practicing New Skills Preparation and Service. Hazard Analysis Critical
#1 Control Point (HACCP).
E. Discussing New
Concepts and
Practicing New Skills
#2
F. Developing Mastery Class sharing: Roleplay (See worksheet #1 for Roleplay presentation
(Leads To Formative 1. Reflect on your own food Students will be divided the activity which
Assessment 3) hygiene practices. Based on into groups. Each group will students will
what we discussed today, are then create a scenario where accomplish.)
there any habits you need to a food business implements The teacher will provide
improve or change? a food safety management each student with a copy
2. Recall the time when you system. In the scene where of the “You’re the
observed someone practicing they will act, they will show Inspector: A Safe,
good (or poor) food hygiene. what challenges might this Celebratory Meal for the
How did it impact the food business face, and how Football Team” activity
overall experience? these can be addressed and the “Food
using the HACCP Establishment
principles. Inspection Report”
form. Ask them to read
At the end of the activity, the story and then rate
have students reflect on how the members of the
the role-play experience Sandwiches n. Use the
relates to real-life kitchen boxes to the left of each
scenarios. RISK FACTOR by
filling in or circling the
Discuss how the principles rating according to the
learned can be applied in information in the story:
professional or home Y = yes, in compliance
kitchens, and assess if the N = no, not in
group solutions are correct compliance
in the given situations. N/O = not observed N/A
= not applicable
G. Finding Practical
Applications of the
Concepts and Skills in
Daily Living
H. Making • Can you summarize
Generalizations and each of the seven
Abstractions About principles of HACCP in
the Lesson your own words?
• How confident do you
feel in your
understanding of these
principles?
• Consider the broader
implications of HACCP
in the food industry.
How does a solid
understanding of
HACCP principles
contribute to overall
food safety and
customer satisfaction?
I. Evaluating Learning Design your Dream Kitchen The students will
For this activity, you will answer the formative
design your dream kitchen assessment.
on a short bond paper. Begin
by considering the layout
that best suits your needs
and preferences. You may
choose from the different
kitchen layouts and use the
kitchen symbols. For
example, use a stove symbol
to depict the location of your
cooktop, a refrigerator
symbol for your fridge, and
a sink symbol for your
kitchen sink. Be sure to
include other elements like
cabinets, countertops, and
kitchen islands if applicable.
Consider factors such as
workflow, convenience, and
aesthetics when arranging
your kitchen components.
Once you have sketched out
your ideal kitchen, take
some time to reflect on the
design and make any
necessary adjustments to
ensure it aligns with your
vision.
J. Additional
Activities for
Application and
Remediation
K. Assignment
V. Remarks
VI. Reflection
A. No. of Learners
Who Earned 80% In
The Evaluation
B. No. of Learners
Who Require
Additional For
Remediation Who
Scored Below 80%
C. Did The Remedial
Lessons Work? No. of
Learners Who Have
Caught Up With The
Lesson
D. No. of Learners
Who Continue To
Require Remediation
E. Which of My
Strategies Worked
Well? Why Did These
Work?
F. What Difficulties
Did I Encounter
Which My Principal
Or Supervisor Helped
Me Solved?
G. What Innovation or
Localized Materials
Did I Use / Discover
Which I Wish To
Share With Other
Teachers?
