TLE Grade 7 Quarter 3 Lesson 4

Lesson Exemplar for TLE Grade 7, Quarter 3, Lesson 4

• This material is specifically for teachers implementing the MATATAG K to 10 Curriculum in SY 2024-2025
• It's intended to help deliver curriculum content and lesson competencies
• Unauthorized reproduction, distribution, or modification is prohibited
• Borrowed content is owned by respective copyright holders
• The publisher and development team do not claim ownership of borrowed content

Development Team

• Kayce Maye Michelle D. Casas, MTTE (MSU-Iligan Institute of Technology)
• Victor S. Rosales, PhD (MSU-Iligan Institute of Technology)

Management Team

• Philippine Normal University
• Research Institute for Teacher Quality
• SIMERR National Research Centre

Curriculum Content, Standards, and Lesson Competencies

• Content Standards: Learners demonstrate understanding of hospitality and tourism fundamentals
• Performance Standards: Learners apply food preparation and service skills following safety precautions
• Learning Competencies/Objectives: Discuss food preparation and service fundamentals, recognize seven HACCP principles in food preparation and service, and apply hazard analysis techniques to identify and prioritize potential hazards
• Content: Fundamentals of food preparation and service (commercial, institutional); different food service operations (basic rules on food prep and service, kitchen layout)
• Integration: SDG 2: Zero Hunger, and SDG 3: Good Health and Well-being

Learning Resources

• Links to various materials on food safety, sanitation, and HACCP
• Included resources like: Idaho Food safety and sanitation manual, etc

Teaching and Learning Procedure

• Activating Prior Knowledge: Jeopardy board with questions on food safety and sanitation, hazard analysis, critical control points
• Establishing Lesson Purpose: Students share personal stories about food safety or memorable experiences
• Unlocking Content Area Vocabulary: HACCP (Hazard Analysis and Critical Control Points), cross-contamination

Developing and Deepening Understanding

• Danger Zone: Temperature range (40°F to 140°F) where bacteria multiplies rapidly
• Food Safety/Foodborne Illness: Practices and illnesses caused by eating contaminated food
• Layout: Arrangement of objects within a space, especially relevant in a Kitchen
• Preparation/Perishable Foods/Sanitation: Processes of food selection, cleaning, cooking, and arrangement; Keeping work areas clean and free of bacteria; act of providing food/beverages to customers
• Service: Providing food/beverages to customers, aspects like taking orders, serving, and maintaining cleanliness
• SUB-TOPIC 1: Fundamentals of Food Preparation and Service: Explication of food prep and service (essential aspects of the hospitality industry), different food service operations (commercial, institutional), basic rules on food prep and service, kitchen layout

Different Food Service Operations

• Commercial: Businesses that sell food for profit, examples include restaurants, cafes, and fast food chains
• Institutional: Business establishments that provide food service to other entities, like schools, hospitals or companies, for non-profit motives

Basic Rules on Food Preparation and Service

• Critical components of food safety, such as hazard analysis critical control points (HACCP) practices
• Food safety is important to protect reputation, ensure lives/health of customers, and to make employees proud

The Ten Golden Rules

• Practices to reduce the risk of foodborne pathogens: choose safe foods, cook foods thoroughly, eat cooked foods immediately, store cooked foods carefully, reheat cooked foods thoroughly, avoid contact between raw and cooked foods, wash hands/surfaces/kitchen utensils, keep all kitchen surfaces clean, protect foods from insects, rodents, and use safe water

Kitchen Layout

• A good layout is both aesthetically pleasing and functional, factors like the distance of the sink from the stove, storage for ingredients to the sink, prep space, ample space, size and shape of the room need to considered

Types of Kitchen Layouts

• Single line, galley, L-shaped, U-shaped, G-shaped, and island layouts

Island Layout

• Unattached counter placed in the middle of a kitchen, adds additional workspace for food prep

Lesson Activity/Designing the Dream Kitchen

• Students design their dream kitchen, considering layout, symbols, etc

Seven Principles of HACCP

• Hazard Analysis, Critical Control Points, Establish Preventive Measures (with Critical Limits), Establish procedures to Monitor critical control Points, Establish corrective actions to be taken, Establish procedures to verify that the system is working properly, and Establish effective record keeping

When HACCP is Required

• Food service establishments are not required to use HACCP unless they package unpasteurized juice, or smoke/cure meats for preservation, use food additives to preserve, or have tanks used for consumption of molluscan shellfish.

This quiz is designed for teachers implementing the MATATAG K to 10 Curriculum for Grade 7, focusing on hospitality and tourism fundamentals. It aims to assess understanding and application of food preparation and service skills in a safe manner. Engage with the content to enhance lesson delivery and curriculum competencies for SY 2024-2025.