Lesson Plan in TVL Home Economics – COOKERY

Grade 11 & 12
August 09, 2018

I. Objectives
At the end of the lesson the students should be able to:
a. Clean and sanitize kitchen tools in accordance with prescribed standards
b. Store cleaned kitchen tools and equipment safely in designated area
c. Discuss procedure of manual and mechanical dishwashing.
d. Perform proper storage of kitchen tools and equipment

II. Subject Matter

Topic: Kitchen tools and equipment and types of chemicals used in cleaning and sanitizing
Learning Competency: Clean, Sanitize and Store Kitchen Tools and Equipment
Materials: laptop, LCD, Cookery Manual Module 1 of 2.

III. Learning Activities

A. Preparatory Activity
1) Routine Activity
a) Prayer
b) Greetings
c) Classroom Management
d) Checking of attendance
e) Review of past lesson

B. Presentation

1. Motivation
Guide Question
1. How many of you have known the proper manual dishwashing?
2. How about the proper storage of tools and equipment?
2. Presentation
The teacher will introduce the new topic to the students.
3. Activity
The teacher will present the steps and guidelines in proper
dishwashing and storing techniques.
4. Application
Skills Trial
The teacher will asked the student to cleaned, sanitized and
stored the tools and equipment in the laboratory.
Materials Needed:
o Dish soap
o Hot water
o Sink
o Dishcloths, scrubbers, sponges steel wool
o Dishrack for drying
o Lint-free cloth for silverware
o Paper towels
 5. Evaluation
The students will be group into 2 and their performance will be
rated using the rubrics.

6. Assignment
Ask the student to prepare for the long quiz for tomorrow and
review all the topics in “Clean, Sanitize and Store Kitchen Tools and
Equipment”

IV. REMARKS

Prepared by:

Darlene D. Cabrido
TVL- Cookery Teacher

Checked by:

______________________________
GEORGE DIOJANES N. DELA CRUZ
Principal 1