Lesson Plan In Tle Identifying Hazards And Risksdocx 6b4b33

Detailed Lesson Plan in TLE 7 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-7 Commercial Cooking/ Cookery Internet

Materials Needed:

Laptop and Projector (PowerPoint Presentation) Visual Aids (Pictures)

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 A. Preliminary Activities  Opening Prayer  Greetings  Checking of attendance B. Review/ Recall  Let us have a recall about the previous topic.  What is the Three Primary Kitchen Work Station?

 Very Good! Who can enumerate the five primary kitchen layout shapes?

Students’ Activity

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The three primary kitchen stations are: a. The food storage station b. The preparation/ cooking station. c. The clean-up station.

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Ma’am, the five primary kitchen layout shapes are: a. U-shaped b. L-shaped Island c. G-shaped d. Corridor/ Gallery ; and e. The Island Option

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Electric shock and burn ma’am

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Someone will trip, fall and hurt ma’am.

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It is unsafe kitchen Ma’am.

 Okay, Good! I’m glad that you still our previous topic. C. Motivation  Okay class, before we move on to our next topic, I want you to think of a possible risk on what might happen on this picture. (The teacher will show the first picture.)  Okay class, what’s the possible risk to happen if you’re going to see this? (Loaded Outlet)  What’s the possible risk to happen based from this picture (Wet Floor)  Very good! Class what have you noticed or observe to this picture?

 Perfect! These pictures have something to do with our lesson for today which is all about, “Identify Hazards and Risks, especially in the kitchen.

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Yes Ma’am

 What do you think is the definition of Hazard?

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Hazard is a situation that could be dangerous, like slipping and falling.

 Very good! How about the Risks?

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Risks are the possibility that something bad will happen.

 Great! Now, who has an idea about the common hazards that we encounter in the kitchen?

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Ma’am Physical Hazard Chemical Hazard, Electrical Hazard, Biological and Ergonomics Hazard Ma’am.

D. Lesson Proper  Class, let us define first the word Hazard and Risks.

 Brilliant! Okay class we will be having an activity about our lesson for today. (The class will be divided into 5 groups. Each group has 8 . The group leader will discuss the meaning of hazards and the possible risk or harm they will get. .) Presenter no. 1 please proceed in front.

 Very Good! A fall is an example of a Physical Hazard. Other examples of Physical hazards are Slips, trips.

(Leader #1) Ma’am it’s a Physical Hazard (Then the leader will discuss his/her observation in the given picture) “Fall is losing your balance and hitting the ground.”

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(Leader#2) Chemical Hazard Ma’am, which can be poisonous.

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(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, risk when neglected.

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(Leader#4) Biological Hazard Ma’am. Refer to biological substances that pose a threat to the health of living organisms, primarily that of humans. They live on skin, in food and dirt.

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(Leader #5) Ergonomics Hazard Ma’am is how equipment and furniture can be arranged in order that people can do work or other activities more efficiently and comfortably.

 Precisely! Chemical Hazard can be poisonous. They can harm people’s health.

 Definitely! Avoid octopus outlets (one outlet with many cords).

 Very good! Next is 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 Directions: Let’s play charades, guess the word. (They will have to act the word.)     

Slip Strain Electric Shock Burn Fall

V. Generalization  What are the different hazards commonly encountered in the kitchen?  Did you understand the lesson?

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Physical hazard, Chemical hazard, Electrical hazard, Biological hazard and Ergonomics hazard Ma’am. Yes Ma’am!

VI. Evaluation Instructions: Choose the answer from the words enclosed in the box below and write it on a separate sheet of paper. Hint: Answers may be used more than once. Each situation may have more than one answer. A. Physical B. Ergonomics C. Biological D. Electrical E. Chemical

_________1. Water spilled on the floor near sinks, steam tables, and dishwashers or in the freezer. _________2. Bending over from the waist to lift cases/boxes, trash bags, or large mixer bowls. _________3. Using cleaning products from another department or bringing them from home. _________4. Cords on the floor in the cashier or serving areas are not covered or are too short to reach the floor. _________5. Removing pans from ovens or steamers.

A, B 1. Water spilled on the floor near sinks, steam tables, and dishwashers or in the freezer. B 2. Bending over from the waist to lift cases/boxes, trash bags, or large mixer bowls. E 3. Using cleaning products from another department or bringing them from home. A,D 4. Cords on the floor in the cashier or serving areas are not covered or are too short to reach the floor. A 5. Removing pans from ovens or steamers.

_________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.

A 6. Using dull knives for food preparation. A 7. Cleaning slicer or food processor blades. A,B 8. Twisting without moving feet to retrieve an item behind you. B 9. Reaching above chest height to retrieve boxes/cases or equipment. B 10. Overloading a cart and pushing it to set up or supply food to a serving area.