Detailed Lesson Plan in TLE 8

Commercial Cooking

I. Objectives

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

a. identify the different kitchen hazards;

b. prevent hazards and risks in the workplace; and
c. know the ways on how to avoid hazards.

II. Subject Matter

Title: Identify Hazards and Risks

Reference: K to 12 Learning Module Grade-8 Commercial Cooking/

Cookery

Internet

Materials Needed: Laptop and TV (PowerPoint Presentation)

Teaching Strategies: Cooperative Learning and Inductive Method

Values: The students will value the importance of personal

responsibility and consistently workplace hazards.
III. Lesson Procedures

Teacher’s Activity Students’ Activity

A. Preliminary Activities
 Opening Prayer
 Greetings
 Checking of attendance
B. Review/ Recall
 Let us have a short review
about the previous
topic/lesson.
 Who among you can recall - The three primary kitchen stations
about our previous lesson? so that we can identify the work
triangle.

 So, what are the Three - The three primary kitchen stations
Primary Kitchen Work are:
Stations? a. The food storage station
b. The preparation/ cooking
station.
c. The clean-up station.

 Very Good! How about the - The six primary kitchen layout.
others?

 Nice! And what are the six - Ma’am, the five primary kitchen
primary kitchen layouts? layout shapes are:
a. U-shaped
b. L-shaped Island
c. G-shaped
d. Corridor/ Gallery
e. The Island Option; and
f. Single Wall/Pullman

 Okay, Good! I’m glad that

you still remember our
previous topic/lesson.

C. Motivation
 Okay class, before we move
on to our next topic, I want
you to look or analyze the
picture that I will be
showing and think of what
might happen to the person
on the picture.
 (The teacher will show the
first picture.)

 What might happen on the - Electric shock and burn ma’am

person presented on the
picture
(Loaded Outlet)

 For another picture. - Someone will trip, fall and hurt

(Wet Floor) ma’am.

 Very good! Class what have - It is unsafe kitchen Ma’am.

you noticed or observe on
the picture presented?

 Perfect! These pictures have - Yes Ma’am

something to do with our
lesson.

D. Lesson Proper

 Class how are you going to - Yes Ma’am! I think the other term
explain the word unsafe or that we might use is “risky”?
is there any term used for
the word unsafe?

 Ok, excellent! Risky is

another term for the word
unsafe.

 How are you going to - Risks are the possibility that

explain the word risky or something bad will happen.
RISKS from the word
itself?

 Very good! Risky, from the

root word RISK means
there is a CHANCE that
something bad might
happen like in the picture
that I presented earlier.

 Who can give an example - The cigarette smokers are 12 times

of a risk? more likely to die of lung cancer than
non-smokers.
 Nice example! The cigarette
smokers are likely to die
earlier than the non-
 smokers because of lung
cancer. That is too risky or
unsafe to have a cigarette.

 Since our lesson is focused - Ma’am like the you picture you
on the kitchen can you give presented if there is a wet floor in
an example that is more the kitchen because of some water
related in the kitchen? spillage during clean-up, someone
might trip his/her leg or fall.
 Very good! Like the picture
that I presented earlier if
there is a wet floor in the
kitchen someone might
hurt. Another example is
your knife. If you just put
your knife just on the table,
children might play it and
hurt him/herself.

 Can you catch up with the - Yes ma’am!

lesson?

 Ok good! Now another - Ma’am you can identify risk/s if

question is, how can you you know the hazards in your
identify if there is a risk? kitchen.

 Great! You can easily

identify risk if you know
the HAZARDS!

 So, who can explain - Ma’am, I think hazards might be

hazards? the cause and risks is the effect of
hazards.

 Good! Another thing you - Hazard is a source of danger.

must remember is that you
can easily identify hazards
and risks if you know the
cause (hazards) and the
effects (risks). So what is a
hazard?

 Great! There are different - Ma’am electrical hazards.

types of hazards that you
can identify. Now, who has
an idea about the common
or potential hazards that we
encounter in the kitchen?

 Brilliant!
 (Leader #1)
 Okay class we will be Ma’am it’s a Physical Hazard
having an activity about our (Then the leader will discuss
lesson for today. his/her observation in the given
(The class will be divided picture)
into 5 groups. Each group “Fall is losing your balance and
has 8 members. The group hitting the ground.”
leader will discuss the
meaning of hazards and the
possible risk or harm they
will get. .)
Presenter no. 1 please
proceed in front.

- (Leader#2)
Chemical Hazard Ma’am, which
 Very Good! A fall is an can be poisonous.
example of a Physical
Hazard. Other examples of
Physical hazards are Slips,
trips.

- (Leader#3)
Ma’am Electrical Hazard
We have observed in this picture
that when one outlet and many
cords we’re attached, arranged or
fixed on its place there’s always a,
 Precisely! Chemical Hazard risk when neglected.
can be poisonous. They can
harm people’s health.

- (Leader#4)
Biological Hazard Ma’am.
Refer to biological substances that
pose a threat to the health of
 Definitely! Avoid octopus living organisms, primarily that of
outlets (one outlet with humans. They live on skin, in
many cords). food and dirt.
 - (Leader #5)
Ergonomics Hazard Ma’am is
how equipment and furniture can
be arranged in order that people
can do work or other activities
 Very good! Next is more efficiently and comfortably.
Biological Hazard which
can pose a threat to the
health of living organisms
primarily that of a human.

 Job well done!

IV. Application
Group Activity
CHARADES - Physical hazard, Chemical hazard,
Directions: Let’s play charades, guess the Electrical hazard, Biological
word. (They will have to act the word.) hazard and Ergonomics hazard
Ma’am.
 Slip - Yes Ma’am!
 Strain
 Electric Shock
 Burn
 Fall

V. Generalization
 What are the different
hazards commonly
encountered in the kitchen?

 Did you understand the

lesson?

VI. Evaluation
Instructions: Choose the answer from the
words enclosed in the box below and write A, B 1. Water spilled on the floor near
it on a separate sheet of paper. sinks, steam tables, and dishwashers or in
Hint: Answers may be used more than the freezer.
once. Each situation may have more than B 2. Bending over from the waist to
one answer. lift cases/boxes, trash bags, or large
mixer bowls.
A. Physical B. Ergonomics E 3. Using cleaning products from
C. Biological another department or bringing them
D. Electrical E. Chemical from home.
A,D 4. Cords on the floor in the
cashier or serving areas are not covered
_________1. Water spilled on the floor or are too short to reach the floor.
near sinks, steam tables, and dishwashers A 5. Removing pans from ovens or
or in the freezer. steamers.
_________2. Bending over from the waist
to lift cases/boxes, trash bags, or large A 6. Using dull knives for food
mixer bowls. preparation.
_________3. Using cleaning products A 7. Cleaning slicer or food
from another department or bringing them processor blades.
from home. A,B 8. Twisting without moving feet
_________4. Cords on the floor in the to retrieve an item behind you.
cashier or serving areas are not covered or B 9. Reaching above chest height to
are too short to reach the floor. retrieve boxes/cases or equipment.
_________5. Removing pans from ovens B 10. Overloading a cart and
or steamers. pushing it to set up or supply food to a
serving area.
_________6. Using dull knives for food
preparation.
_________7. Cleaning slicer or food
processor blades.
_________8. Twisting without moving
feet to retrieve an item behind you.
_________9. Reaching above chest height
to retrieve boxes/cases or equipment.
_________10. Overloading a cart and
pushing it to set up or supply food to a
serving area.

VII. Assignment

 Commonly Encountered
Maintenance Problems in
Commercial Kitchens.