Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
LASIP NATIONAL HIGH SCHOOL
Lingayen
S.Y. 2018-2019

SEMI-DETAILED LESSON PLAN in TLE 7

CONTENT STANDARD
The learners demonstrate an understanding the practice of occupational health and safety in the kitchen.

PERFORMANCE STANDARD
The learners independently practice occupational health and safety in the kitchen.

LEARNING COMPETENCY:Identify hazards and risks

I.OBJECTIVE:
At the end of the lesson,the students will be able to:
1.Identify kitchen hazards.
2.Prevent hazards and risks in the workplace
3.Know the ways on how to avoid hazards
II.SUBJECT MATTER:
Topic:COMMERCIAL COOKING-HEALTH AND SAFETY IN THE KITCHEN
Learning Resources:K to 12 TLE Learning module Grade 7,COMMERCIAL COOKING p.129-p.133
III.MATERIALS:
 Slideshare
 Chalkboard
IV.PROCEDURE:
A. Preparational Activities
a. Prayer
b. Greetings
c. Classroom Management
i. Checking of Attendance
ii. Checking of Assignment (if applicable)
iii. Review of the past lesson

B. Motivation
 Show pictures of different accidents that happen in the kitchen,and ask the learners to
interpret the incidents.
C. INTRODUCTION:
 Class what is the difference of hazard and risk?
Hazard-- is any object,situation,or behavior that has the potential to cause njury
,ill health,or damage to property or the environment.
RISK—exposure to the chance of injury or loss;the possibility of something bad
happen.

D.Discussion

Hazards and Risk in the kitchen include exposure to accidents,injuries,and losses,which may
be caused by ignorance,carelessness,poor maintenance,or inadequate facilities.

SOME KITCHEN HAZARDS AND RISKS

1.ELECTRICAL HAZARD

a.Worn-out electrical cords;

b.overloading of circuit
c.damaged electrical equipment
d.short circuit due to long hours of usage
e.improper use of electric operated equipment

2.LPG hazards,caused by:

a.leakage
b.dilapidated LPG hose
c.stove burners not properly maintained
d.stove knobs not turned off after use
e.LPG tanks not turned off after use
3.GREASE AND OIL ACCUMULATING IN HOOD AND RANGES
4.CARBON MONOXIDE EMITTTED IN STOVES WHEN COMBUSTION TAKES PLACE
5.DIRTY SPONGES CONTAINING DISEASE SPREADING ORGANISM
6.ACCUMULATION OF MOLDS IN OLD FOOD AND IN MOISTURE-LADEN AREAS BELOW THE SINK
7.NOT USING OF GLOVES AND OTHER PROTECTIVE DEVICES WHWEN COOKING AND HANDLING
HOT UTENSILS AND EQUIPMENT
8.LACK OR ABSENCE OF FIRE EXTINGUISHER
9.UNATTENDED KITCHEN FLOOR THAT IS SLIPPERY WHEN WET
10.IMPROPER STORAGE OF KITCHEN TOOLS SPECIALLY KNIVES

E.Developing Mastery:
1.What is meant by the statement,’’The most important obligation of every kitchen worker is to
protect the health of the customer by providing good nutrition in conditions of absolute sanitation.”
2.How can you,as a kitchen worker,realize this obligation?

F.FINDING PRACTICAL APPLICATIONS OF CONCEPTS AND SKILLS IN DAILY LIVING

 Ask the learners opinion about the saying”An ounce of prevention is worth a pound of cure”

G.GENERALIZATION

 As a student how can you prevent and control kitchen hazard?

 Give the summary of the lesson

V.EVALUATION:

A. Fill in the blanks with the correct answer.Choose the answer in the words inside the box.

1.___________________ and _____________ are exposure to accidents,injuries,and losses.

2.Worn-out electrical cords and overloading of circuit are example of ________________hazard.

3.___________________ and oil accumulating in hood and ranges can cause fire.

4.When combustion takes place in lighting a stove,____________________ is emitted.

5.Accumulation of _______________ in old food and under the sink where there is moisture can be
hazardous to the health of workers.

6.The saying “An ounce of _______________ is worth a pound of cure” is a good guide for health and
safety.

7.___________________ are devices used to control or extinguish fire.

8.To prevent damage and to keep tools efficient,there should be regular __________and _____________.

9.Always have a ___________kit in case of emergencies.

10.Keep sanitation high in the kitchen by

________________,_________________,_________________,and__________________.

Fire extinguisher grease prevention

Electrical carbon monoxide keeping oneself clean

Hazards molds cleaning

Risk Keeping food clean maintenance

first aid Keeping tools clean keeping kitchen clean

Disposing garbage properly

VI.ASSIGNMENT:

Make a signage /posters appropriate in the kitchen.

A. No. of learners who earned 80% in the evaluation.

B. No. of learners who require additional activities for
remediation.
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 teaching strategies worked well? Why
did these work?
F. What difficulties did I encounter which my principal or
supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?

Prepared by: Observed by:

Sheryl A.Bacani AGNES F. ARIAS

Subject Teacher Head Teacher III

Noted:

ROLANDO C.DIAZ, Ed.,D..LL.B.

Principal IV
 Republic of the Philippines
Department of Education
Region I
Schools Division Office I Pangasinan
LASIP NATIONAL HIGH SCHOOL
Lingayen
S.Y. 2018-2019

SEMI-DETAILED LESSON PLAN in TLE 7

CONTENT STANDARD
The learners demonstrate understanding on the principles of designing and sewing of sleepin garments
PERFORMANCE STANDARD
The learner plan,design and sew sleeping garments.

LEARNING COMPETENCY: Draft and cut pattern for sleeping garments

I.OBJECTIVE:
At the end of the lesson,the students will be able to:
1.Define pajama trousers
2.Analyze the steps in drafting pajama trouser
3.Draft a pattern for the pajamas trouser
II.SUBJECT MATTER:
A. Topic: DRAFTING PATTERN FOR PAJAMA TROUSER””
B.References: Technology and Livelihood Education Learning Module Dressmaking/Tailoring
C.Materials:
 Sewing tools
 Guide for drafting
III.TEACHERS ACTIVITY
A. Daily Routine
a. Prayer
b. Greetings
c. Classroom Management
i. Checking of Attendance
ii. Checking of Assignment (if applicable)
iii. Review of the past lesson.
B. Procedure
1.Recall the previous lesson about taking body measurement
2.MOTIVATION:POPTO CONSTRUCT
Determine the importance of constructing a pattern,and to be familiarized to the step by step procedures in
drafting pattern of the pajama trouser.

GUIDE QUESTIONS:
TEACHER STUDENTS
What can you say about the first picture? The first picture show us that B1 and B2
wearing their favorite pajamas
How about the second picture,what can you say about it? The second picture show a kind of pattern
And what kind of pattern is that? Pajama pattern
Very good!And that’s our topic all about.
Our topic for today is all about Drafting Pattern
Pajama Trouser!
Are you ready ? YES MA’AM

I’ll be the first who draft the pattern and each one
Of you will read the step by step procedure.And
After this I will call two learners that also draft the pattern.
I want you all to be focused and keep your eyes on what I did ,
and listen to your classmates!

The teacher show the learners how to draft patternof pajamas while the learners read the procedure.

C. Lesson Proper
“DRAFTING PATTERN OF PAJAMA TROUSER”
Pajama trouser-is a kind of garment worn from waist down to the desired length.It is separated by two
panels for the legs and can be gartered or with waistband.
Measurement Needed :
HIP-32/4=8
CROTCH=11
LENGTH=30
TOOLS NEEDED:TAPE MEASURE L-SQUARE
FRENCH CURVED PENCIL
PROCEDURE:
1.A is the starting point.Square out both ways from point A.
2.A-B is the full length measurement
3.A-C is crotch measurement
4.B-D is 2 inches downward for the fold.Connect points A,B,C, and D downward.
5.Square out points B-C and D (left and right)
6.C-E is ¼ of hip measurement,plus 1 inch (left and right)
7.A-F is equals to C-E.Note the right side is for the back part and the left side is for the front
8.Connect point E and F for the front
9.I is the centre of point E and F for the front part
10.J is the centre of point E and F for the back front
11.E-G is 4 ½ inches for the back part.Connect J and G using French curve
12.E-H is 2 ½ inches for the front.Connect I and H using French curved
13.F-A is ½ inch in ward at the back part mark this as point K
14.K-L is 1 inch upward.Connect points H-N-O with a straight line .
15.B-M is equals to point C to G minus 1 inch
16.B-N is equals to [point C to H minus 1 inch
17.D-O is equals to B-M plus ¾ inch.
18.D-P is equals to B-M plus ¾ inch.Connect points H-N-O with a straight line then P-M-G
19.Connect point F and L with a slant line.Cut around the parts.

IV.GENERALIZATION
Drafting pattern is one of the most important steps in making clothes or dresses because the
customer satisfaction is depend on the pattern you’d make.

V.APPLICATION
How does drafting pattern will help you in making clothes or dresses?
VI. EVALUATION
Performance Test
Draft your own pattern of pajama trouser using your own body measurements.
CRITERIA FOR EVALUATION
PREPARATION-15%
SPEED-20%
CLEANLINESS-15%
ACCURACY OF WORK-50%

A. No. of learners who earned 80% in the

evaluation.
B. No. of learners who require additional activities
for remediation.
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 teaching strategies worked well?
Why did these work?
F. What difficulties did I encounter which my
principal or supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other
teachers?

Prepared by: Observers:

Sheryl A.Bacani AGNES F. ARIAS
Subject Teacher Head Teacher III

PRESCILA F. TALOBAN
Master Teacher I

Noted:
ROLANDO C.DIAZ, Ed.,D..LL.B.
Principal IV