School GUADALUPE ELEMENTARY SCHOOL Grade Level SIX

Teacher JECEL S. JARDIN Learning area EPP-ICT

Teaching Dates & Time WEEK 5 Quarter 4th
I. OBJECTIVES: At the end of 60-minutes period, the learners should be able to:
1. Define workplace;
2. Follow workplace procedure, and
3. Justify the importance of following the workplace procedure.

A. Contes The learners demonstrate an understanding of the knowledge, skills, and attitudes
Standards required in preparing appetizers.

B. Performance The learners independently show understanding in following workplace safety

Standards procedures.

C. Most Essential TLE_HECK6-12PA-Ic-3

Learning Lesson 1: Prepare Appetizers
2.5 follow workplace safety procedures

“NO MELC available”

D. Enabling NONE
Competencies

II. CONTENT Safety Procedures to Follow in a Workplace

III. Learning
Resources

A. Reference

a. Teacher’s Curriculum Guide, Learner’s Module

Guide Page
b. Learner’s
Material Pages
c. Textbook Pages Quarter 4 Module No.6

d.
Additional Self- Learning Module of Technology in Livelihood Education 6
Materials from
Learning
Resources
B. List of Leaning
Resources for
Development
and
Engagement
Activities
INTRODUCTION: Direction: Students will answer true if the statement is correct and false if the
statement is wrong

_______1. Have a designed place for each kind of tool.

_______2. Use the knife appropriately.
_______3. Handle the food properly to prevent spoilage and contamination.
_______4. Wearing dangling jewelry during food preparation
_______5. Keep potholders nearly the stove.

-Pretest will be answered by the learners to determine knowledge baseline to monitor

student’s growth eventually. This activity enumerates some situations to measures
learner’s knowledge about safety.

- The teacher made sure that from the start of her class, she used a respectful tone of
verbal and non-verbal communication to appreciate the challenge and adjustment of
the indigenous people.
DEVELOPMENT Activity 1: Safety First!
Direction: Create a concept map that consists of at least four safety workplace
procedures in the preparation of appetizers. They will be given eight (8) minutes the
task.

“Learners will answer activity 1: Safety First to determine knowledge about the lesson about safety
in the workplace.”
Question: The following questions will be answered by the learner’s
- What is a workplace?
The workplace is the location or area where someone works are done such as the kitchen to
prepare a variety of foods.
-What are the reminders in safety workplace?
To have safety workplace, we remember the following:
1. Personal hygiene- these are health practice and habits which enable one to
stay physically.
2. Use appropriate PPE (Personal Protective Equipment)- these are devices
designed to be worn and held by an individual for protection against one or more hazards.
3. Safety of water that contacts food and food surfaces.
4. Condition and cleanliness of food contact surfaces; tools, equipment and containers used
during preparation.
5. Proper maintenance of hand- washing, sanitizing and toilet facilities.
6. Implementation of the pest control program.
7. Proper storage.
-What are the safety measures in the use of tools and equipment?
Learners will read the lesson about the Workplace. In addition, important details are also listed to
bring awareness to safety measures such as sanitation, proper handling of tools and equipment, and
others. Take note that the list contains few guidelines as other safety measures will be more
understood
ASSIMILATION I other
Direction: Theactivities
studentsgiven.
will read and analyze the statement or questions given. They
will be provided eight (8) minutes to finish the task.
- During
1. What the discussion, the teacher
is the first thing you shouldput ondothe presentation
before translated
you start working Tagalog
with food?words in
favor a.
of indigenous people.
Wash your hands c. clean the kitchen
- In [Link] proper,
Measure the students defined the workplace
ingredients d. preheatas the
thelocation
oven or area where
someone
2. Whyworks do weare needdone such as
to wash the kitchen
hands before weto prepare a variety
eat or handle food?of foods. Therefore, IP
has shared the recipe
a. To prevent illness and tradition they have with c. To keep our foodBygerm-free
their community. doing that, they
emphasize
b. Topreserving local foods and culture as well
avoid cross-contamination d. as
Allempowering
the above their community.
ENGAGEMENT ACTIVITY 2:
3. What task requires food handlers to wash their hand before and after it?
Direction: Answer the following
a. Taking questions.
out garbage
1. Whatb. is a Touching
workplaceclothing
safety procedure?
or aprons
c. Handling raw meat, poultry, or a seafood
d. Using chemicals that might affect food safety.
4.
2. How will Whichyouphrase
ensurebest fitsinfood
safety the safety and sanitation?
workplace?
a. When in doubt, throw it out.
b. Reduce, Reuse, Recycle.
____________________________________________________________________
c. Measure twice, cut once.
d. An ounce of safety ACTIVITY
is worth3. aKnow
poundSafety, No Pain
of cured ham.
Direction:[Link] the unfinished sentence below.
Identify the behavior that is not safe cooking in the kitchen.
1. [Link] the Keep personal
cupboardsprotective equipment
and drawers closedI use in using
after preparation
them are
___________________________________________________
b. Keep tools and equipment away from the edge of the counter.
2. If I [Link] sureuntil
withyou’re
of howfinished
to do a cooking
task, I will
before cleaning spills on the floor.
______________________________________________________
d. Communication when you are opening the oven or carrying food to the
-Learners will reveal [Link] understanding about the experience during this task
By the two questions.
- -Post-test.
The teacher knewformative
A 5-item that the curriculum
assessmentoftothe indigenous
determine thepeople
learnersis focused on theirofdaily
understanding
lives that’s why
the subject matter. in this part of the lesson, the teacher asked the students HOT’s question
during “Makes Me Wonder” and “Know Safety” followed by pushing the student to support
their
- answer
The teacherwhichused
displayed the culture
“Reflection” and experiences
as a formative of IP that
assessment they
for the in theirto
students home.
use journals as a self-reflective tool to write their opinions, ideas, and concerns
about the class, or discuss and analyze subject-related materials. In connection
with this IP allows voicing their freedom of expression without distinction or
discrimination.