TLE Grade 7 Quarter 3 Lesson 5

Lesson Exemplar for TLE Grade 7, Quarter 3, Lesson 5

• This lesson exemplar is for teachers implementing the MATATAG K to 10 Curriculum in the 2024-2025 school year
• The material is for teacher use only and unauthorized reproduction or distribution is prohibited
• Borrowed content is owned by their respective copyright holders
• The document outlines the curriculum content, standards, and lesson competencies for TLE Grade 7, Quarter 3, Lesson 5
• The lesson focuses on food preparation and service tools and equipment
• Learners will identify common tools and equipment used in the food preparation and service industry (industry standards)
• Learners will demonstrate proper maintenance of food preparation and service tools and equipment
• The importance of acquiring knowledge and skills on the correct usage and maintenance of these tools for long-term use
• The lesson is specifically related to SDG 3 (good health and well-being) and SDG 12 (responsible consumption and production)
• The lesson is integrated with related curriculum content and learning resources

Learning Resources

• The lesson exemplar includes teacher-made modules, articles from Kidspot, and websites for cooking terms, weights and measures conversions, and rules of thumb
• Learning resources are included to assist in delivering the curriculum content, standards, and lesson competencies
• The Learning Resources section lists various websites and articles for further information (e.g., websites about cooking, weights, and measurement conversions)

Teaching and Learning Procedure (Day 1)

• Students review previous lesson on HACCP principles
• Students discuss any clarifications concerning the lesson
• Students identify kitchen, tools, and equipment from provided photos/images
• Students explain functions of tools and equipment
• Importance of correct use and maintenance of food preparation tools for sustainability in the food industry

Teaching and Learning Procedure (Day 2)

• Students analyze pictures of various table set-up arrangements
• Students discuss food service tools, utensils, and equipment commonly used in different food service establishments/settings
• Focus on understanding different types of tableware (e.g., plates, cups, glasses, spoons, forks, knives, chafing dishes, cutlery) and their features/functions
• Students identify where food service tables are usually set up (hotels, cafeterias, restaurants)

Teaching and Learning Procedure (Day 3)

• Students describe images of food preparation tools, utensils, and equipment to understand their maintenance procedures
• The teacher guides students on the importance of cleaning and sanitizing tools; understanding proper cleaning and sanitizing methods;
• The proper storage of utensils is discussed
• Students learn about different categories of cleaning agents
• Students learn about sanitizing methods (heat, chemicals) focusing on proper sanitizing practices (using appropriate tools and equipment). Proper sanitizing procedures to ensure food safety is emphasized

Additional Notes

• The lesson incorporates activities to reinforce learning (e.g., analysis of photos, identifying tools, discussions, and activities based on the given scenario)
• The lesson is aligned with various learning objectives to improve instructional approaches, and address any feedback
• This is a detailed lesson plan, focused on food preparation and service; including proper maintenance to ensure food safety and proper use; and practical applicability for students, to understand the importance of kitchen/food tool maintenance
• The given document is also a resource to support teachers implementing these tools and procedures

This lesson exemplar focuses on food preparation and service tools and their maintenance for Grade 7 students. Teachers will guide learners in identifying common tools used in the industry and emphasizing the importance of proper usage to ensure longevity. The lesson aligns with sustainable development goals on health and responsible consumption.