PALINA EAST NATIONAL HIGH SCHOOL
TLE-8
Date and Time: Grade/Section: Grade 8
Subject: TLE 8 Grading Period: Third Grading
I. Objectives
At the end of the lesson, students should be able to:
a. define mis en place;
b. discuss the benefits of practicing mis en place; and
c. demonstrate basic knife cuts.
II. Subject Matter
a. Topic: Mise en Place: Make Meal Preparation Easier
b. Reference: Learner’s Module pp. 52-54
c. Valuing: Preparing things for future use will help save
d. Skills: Demonstration basic knife cuts. The performance of the students will be
graded using rubrics.
III. Procedure
a. Review
Review concepts about fruit juice combination.
What are the combinations of making fruit juices?
What are the different preparation method in making fruit juice?
b. Motivation
Activity: This is my Kitchen
Students will arrange the given pictures based on the situation given by the
teacher.
Situation A-Organized Kitchen
Situation B-Unorganized Kitchen
Key Questions:
1. How do you describe the kitchen you organized?
2. Which of the two kitchen do you prefer to work? Why?
3. What is the importance of having an organized kitchen
c. Lesson Proper
Presenting examples
Students will share their experience on how they prepare the food or
ingredients to be used in cooking.
Key Question:
How do you prepare the food or ingredients you used when
you will cook?
Identifying the different method in food preparation?
Key Question:
What are the different methods used in food preparation?
Discussion of different concepts of mise en.
Students will give examples of mise en place in terms of service and food
preparation.
Discussing the several benefits of practicing mis en place to eliminate
missteps or distractions while cooking.
d. Generalization
Key Questions:
Why is mise en place important to cooking?
What is the purpose of a mise en place list?
e. Application
Demonstrate the following basic knife cuts:
Dice
Batonnet
Allumette,
Minced
Rondelle
Criteria :
4 –Wow! You were able to follow the directions without any help from the teacher.
CUTS: Your finished product is exactly the specified size and shape.
3 – Almost there. You were able to follow the directions, but had a few questions or needed
direction along the
way. CUTS: Your measurements are not perfect, but pretty close.
2 – More practice needed. You were able to follow the directions most of the time, but needed
some help
knowing what to do next. CUTS: Some of your cuts were the right size, but some of them
were not.
1 – Struggling. You had trouble understanding the directions and needed the teacher’s assistance
frequently.
CUTS: Your finished cuts are not the right shape and/or size.
Performance Task Self Assessment Teacher Assessment
Sanitation/Personal Hygiene (hair tied back, hands washed, etc.)
Station Set-up (cutting board stabilized, stationed cleaned up, etc.)
Knife Carry Technique (tip down, blade back)
Batonnet (¼ X ¼ X 2) 2-3 samples
Julienne (1/8 X 1/8 X 2) 3-5 samples
Brunoise (1/8 x 1/8 x 1/8) 5-7 samples
Dice (small ¼”, medium ½”, or large ¾”) You may only choose 1 dice cut. 3-5 samples
Chiffonade (thin strips) 3-5 leaves
Diagonal (1/8-1/4 diagonal 45° slices) 3-5 samples
Rondelle (¼ inch thick) 3-5 samples
Mince (very small) ½ tsp sample
Chop (uniform size) 1 tbsp sample
Total
IV. Evaluation
Graded recitation
Sample questions:
What are the basic knife cuts?
What comprises the mise en place?
V. Assignment
Advance reading about food service.
Prepared by:
ZHEENA EUNICE R. CASAMAYOR
Teacher I
Checked by:
CHARLES SARNE
Master Teacher I
Noted by:
GERALDINE C. ORBETA
Principal IV
PALINA EAST NATIONAL HIGH SCHOOL
TLE-8
Date and Time: Grade/Section: Grade 8
Subject: TLE 8 Grading Period: Third Grading
I. Objectives
At the end of the lesson, students should be able to:
a. Cite ways on how to take care uniforms of service crews;
b. Discuss the importance of proper caring of uniforms of service crews; and
c. Demonstrate how to take care of uniforms.
II. Subject Matter
a. Topic: Proper ways of Taking Care of Uniform
b. Reference: Learner’s Module pp. 6-7
c. Valuing:
Uniforms of service crews should be well cared.
d. Concepts:
Uniforms of service crews should be take cared at all times to be presentable to
customers
e. Skills:
Demonstration about proper taking care of uniforms
III. Procedure
a. Review
Short review about different kinds of customer
b. Motivation
Short briefing about importance of proper caring of uniform.
Key question
1. As a student, what is the importance of taking care of your own uniform?
Why do you always take care of your uniforms?
c. Lesson Proper
Picture Analysis
Presentation of 2 pictures showing a presentable service crew and a non-
presentable service crew.
Key questions:
Compare the two service crew. Who do you prefer to serve you when you
enter their restaurants? Explain briefly.
Discussion of ways to take care the uniform of service crews. Refer to FBS module p. 6
Discussion of ways to take care the shoes, socks and nameplate of service crews.
Refer to FBS module p 7
Explanation of importance of proper caring of uniforms of service crews.
Practical simulation
Key question:
If you will be a service crew of a certain establishment or restaurants, how are
you going to take care of your uniform?
d. Generalization
Key question:
How does properly cared uniform help service crew in their job or responsibility in
their respective places?
e. Application
Demonstration of ways to take care of uniforms
IV. Evaluation
Short graded recitation
Sample question:
What is the impact of properly take cared uniform personnel to customer inside the
restaurants or other places?
V. Assignment
Prepare for weekly practical demonstration and weekly assessment
Prepared by
ZHEENA EUNICE R. CASAMAYOR
Teacher I
Checked by:
EVELYN I. PADILLA
Head Teacher III
GERALDINE C. ORBETA
Principal IV
PALINA EAST NATIONAL HIGH SCHOOL
TLE-8
Date and Time: Grade/Section: Grade 8
Subject: TLE 8 Grading Period: Third Grading
I. Objectives
At the end of the lesson, students should be able to:
a. demonstrate practical skills about the topic discuss within the week;
b. 75% of the total number of the class got passing score in the weekly
assessment/quiz; and
c. Collaboratively work with others during remedial and cooperative learning in
the class.
II. Subject Matter
a. Topic: Weekly Quiz/Weekly Process Skills Demonstration/Cooperative Learning
b. Reference: Learner’s Module pp.
c. Valuing:
d. Concepts:
e. Skills:
III. Procedure
a. Review
Short review about topic discuss within the week.
b. Motivation
Short explanation of the directions of demonstration skills of the students about the
topic discuss within the week.
c. Lesson Proper
Demonstration skills activity proper of the students
Demonstration skills activity proper of the students
Weekly assessment/quiz about the topic discuss within the week
Checking of weekly
d. Generalization
e. Application
Remediation of students who got low score through cooperative learning activities
IV. Evaluation
Weekly Quiz and Process Skills Demonstration
V. Assignment
Advance reading about the next topic.
Prepared by
ZHEENA EUNICE R. CASAMAYOR
Teacher I
Checked by:
EVELYN I. PADILLA
Head Teacher III
GERALDINE C. ORBETA
Principal IV
PALINA EAST NATIONAL HIGH SCHOOL
TLE-8
Date and Time: Grade/Section: Grade 8
Subject: TLE 8 Grading Period: Third Grading
VI. Objectives
At the end of the lesson, students should be able to:
d. identify different rules of personal hygiene;
e. discuss concepts about good hygiene; and
f. explain the importance of having a good hygiene habits.
VII. Subject Matter
e. Topic: Good Hygiene Habits
f. Reference: Learner’s Module pp. 8-9
g. Valuing:
Food and beverage service attendant have their corresponding responsibilities in
having good hygiene habit to avoid financial disastrous for both the foodservice
employee and the operator.
h. Concepts:
Personal hygiene- conditions or practices to keep yourself and your surroundings
clean in order to maintain good health.
i. Skills:
Demonstration of skills on maintaining personal hygiene.
VIII. Procedure
f. Review
Review concepts about care of uniforms.
g. Motivation
Show picture of a waiter with poor hygiene serving food and beverage on a
customer at the restaurant.
Key Questions
What do you observe from the picture?
If you were the customer, how would you react?
h. Lesson Proper
Presentation of Examples
Students will enumerate ways on how they maintain good personal hygiene.
Key questions:
Write down different practices that you do to keep your selves clean all day.
Identifying different rules of personal hygiene
Discussion of concepts about how personal hygiene affects food service
industry
i. Generalization
Key Question
What is the importance of having a good personal hygiene?
j. Application
Short role-play
Students will share their practices on how they maintain good
personal hygiene
Key question:
How do you maintain good oral hygiene?
IX. Evaluation
Short graded recitation
Sample question
What would you do to avoid unsightly blackheads and blemishes?
X. Assignment
Advance reading about importance of wearing complete uniform of food and beverage
service attendant
Prepared by
ZHEENA EUNICE R. CASAMAYOR
Teacher I
Checked by:
EVELYN I. PADILLA
Head Teacher III
GERALDINE C. ORBETA
Principal IV
PALINA EAST NATIONAL HIGH SCHOOL
TLE-8
Date and Time: Grade/Section: Grade 8
Subject: TLE 8 Grading Period: Third Grading
XI. Objectives
At the end of the lesson, students should be able to:
g. demonstrate proper cleaning of service equipment;
h. discuss concepts about sanitation standard in handling service equipment;
and
i. explain the importance of sanitation standard in handling service equipment
in a food establishment.
XII. Subject Matter
j. Topic: Sanitation Standard in Handling Service Equipment
k. Reference: Learner’s Module pp. 13-14
l. Valuing:
Sanitary handling service of equipment in a food establishment should be practiced
at all times to avoid food contamination.
m. Concepts:
Equipment should not be exposed to contamination. Keep them in closed drawers
or cabinets, not exposed to dust and dirt. Only clean and sanitized glasses,
flatwares, chinawares and other equipment shall be set up and to be used for
service.
n. Skills:
Demonstration of skills on proper cleaning of service equipment.
XIII. Procedure
k. Review
Review concepts about personal hygiene.
l. Motivation
Show picture of a waiter with poor hygiene serving food and beverage on a
customer at the restaurant.
Key Questions
What do you observe from the picture?
If you were the customer, how would you react?
m. Lesson Proper
Presentation of Examples
Students will enumerate ways on how to clean service equipment properly.
Key questions:
How to clean glasses, flat wares and other equipment?
Enumeration of different consequences of food contamination
n. Discussion of concepts about sanitation standard in handling service equipment.
o. Generalization
Key Question
What is the importance of sanitary handling of service equipment?
p. Application
Short role-play
Students will share their knowledge on how to properly clean service
equipments
Key question:
How do you clean hollowware, flat wares and other equipment?
XIV. Evaluation
Short graded recitation
Sample question
What is the importance of sanitary handling of service equipment?
XV. Assignment
Advance reading about basic table set-up
Prepared by
ZHEENA EUNICE R. CASAMAYOR
Teacher I
Checked by:
EVELYN I. PADILLA
Head Teacher III
GERALDINE C. ORBETA
Principal IV
PALINA EAST NATIONAL HIGH SCHOOL
TLE-8
Date and Time: Grade/Section: Grade 8
Subject: TLE 8 Grading Period: Third Grading
XVI. Objectives
At the end of the lesson, students should be able to:
j. identify;
k. discuss concepts about; and
l. explain.
XVII. Subject Matter
o. Topic:
p. Reference: Learner’s Module pp.
q. Valuing:
r. Concepts:
s. Skills:
Demonstration of skills in
XVIII. Procedure
q. Review
Review concepts about.
r. Motivation
.
Key Questions
s. Lesson Proper
Presentation of Examples
Key questions:
.
Identifying
t. Discussion of concepts about
u. Generalization
Key Question
v. Application
Students will
Key question:
XIX. Evaluation
Short graded recitation
Sample question
XX. Assignment
Advance reading about
Prepared by
ZHEENA EUNICE R. CASAMAYOR
Teacher I
Checked by:
EVELYN I. PADILLA
Head Teacher III
GERALDINE C. ORBETA
Principal IV
