DETAILED LESSON PLAN

TLE GRADE 9 COMMERCIAL COOKING

Senior High School Technical Vocational Livelihood Track

I. OBJECTIVES:

At the end of the lesson the students will be able to:

a. Identify hazards and risks in the workplace.
b. Explain the basic causes of workplace accidents.
c. Demonstrate procedure in dealing with workplace accidents and
emergencies.

II. SUBJECT MATTER:

Title: Commercial Cooking - Practice Occupational safety and

Health
Resources: K to 12 TLE Learning module Grade 9, Commercial Cooking

Materials: LCD Projector, Laptop, Pictures

III Procedure:

TEACHER’S ACTIVITY STUDENT ACTIVITY

A. Classroom Routine

 Opening Prayer Ana will lead the prayer.

Let us pray firs. May request
Ana to lead the prayer.

 Greetings Good morning ma’am!

Good morning everyone

 Checking of Attendance
Say present and raise your ( Students do as told. )
hand if your name is called

B. Review / Recall

Let us have a recall about our

previous topic.

What are the primary kitchen

layout shapes? The primary kitchen utensils layout
shapes are :
The U-shaped kitchen
The L-shaped kitchen
The Island Option