Lesson Plan
Technology and Livelihood Education 7
Quarter 3
I. CURRICULUM CONTENT, STANDARDS AND LESSON COMPETENCIES
A. Content Standards The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry
B. Performance Standard The learners apply skills in food preparation and services following safety precautions
C. Learning Competencies and Learning Competencies
Objectives Discuss the fundamentals of food preparation and service
Learning Objectives;
After the day’s lesson, the learners are expected to:
1. Discuss the proper way of food preparation and service
2. Define and differentiate between commercial and institutional food service operations.
3. Understand the key characteristics and examples of each type of food service operation.
4. Evaluate the importance of food safety and quality in both types of operations.
D. Content Fundamentals of food preparation and Service
Different food service operations
Commercial
Non-Commercial/Institutional
I. Integration
II. Learning Resources https://www.deped.gov.ph/wp-content/uploads/MATATAG-EPP_TLE-CG-Grades-4-and-7.pdf
III. TEACHING AND NOTES TO TEACHERS
LEARNING PROCEDURE
A. Activating Prior Knowledge Short Review/ Priming Activity This activity aims to familiarize students with various
Activity 1: What am I? commercial food establishments that offer food services
Identify and analyze the picture logo of a Business Industry. operation.
Instructions:
Observe the logo carefully.
Determine the industry or company it represents.
Provide the name associated with the logo.
B. Establishing Lesson Purpose 1. Lesson purpose
Unlocking Content Area Vocabulary:
CROSS CONTAMINATION - Letting microorganisms from one food get into
another
2. DANGER ZONE -The range of temperatures at which most bacteria multiply
rapidly between 40- and 140-degree Fahrenheit.
3. FOOD SAFETY - Following practices that help prevent food-borne illness
and keep food safe to eat
4. FOODBORNE ILLNESS -
Sickness caused by eating contaminated food sometimes called food poisoning
Activity 2; Assess learners' prior knowledge on food preparation by identifying
words associated with safe food preparation cooking technique practices. The teacher invites volunteers to share words associated
with cooking techniques, writing their answers in the
surrounding circles without repeating any words already
given.
Define food preparation and explain why cooking food is important.
Give emphasis on the words given by the learners that
will lead to the correct definition of food preparation and
the importance of cooking food properly.
C. Developing and Deepening 1. THE ART OF FOOD PREPARATION
Understanding 1. Ingredients Selection
2. Cooking Techniques
3. Plating And Presentation
2. What are food service operation? Define food service and discuss the differences between
Commercial commercial and non-commercial food service, providing
Non-Commercial examples of each, such as airport lounge, coffee shop and
fast-food chain for commercial, and welfare and
industrial catering for non-commercial.
3. Emphasis on the other type of food service operations such as;
Food Truck Programs
Food Delivery
Future Trends in Food Preparation and Service
Technology Integration
-Automated ordering system and kitchen robots are becoming more
common
4. Why food Safety is Important?
Protects the reputation of food service establishment
Satisfies our moral obligation to protect the lives and health of our
customers
A lapse in food safety may cause contamination that can affect the
reputation of your business
5. Lesson Activity; SHARING MY EXPERIENCE
Choose a popular commercial fast-food chain you enjoy and share your
experiences as a group. Discuss your satisfaction with their food quality and
customer service. Summarize your group's discussion and present your findings
to the class.
D. Making Generalization Learners Takeaways
What are the main categories of food service operations?
What are the examples of commercial and non-commercial food service
operation?
Reflection on Learning
1. Why is proper food preparation important?
2. What is the importance of cooking food?
IV. Evaluating Learning: Formative Assessment and Teachers Reflection
A. Evaluating Learning 1. Define Food Preparation Students’ answers/ responses may vary and may be
2. Give the different examples of Commercial and Non-commercial assessed based on their responses during the lesson
food service discussion process.
B. Teacher’s Remarks
C. Teacher’s Reflection
Prepared By;
Nikki Scottie V. Banares
