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Lesson Quarter 3
Lesson

Exemplar for TLE 4

IMPLEMENTATION OF THE MATATAG K TO 10 CURRICULUM

Lesson Exemplar for TLE Grade 7
Quarter 3: Lesson 4 (Week 4)
SY 2024-2025

TLE/ QUARTER 3/ GRADE 7

I. CURRICULUM CONTENT, STANDARDS, AND LESSON COMPETENCIES
A. Content
The learners demonstrate an understanding of the fundamentals of the hospitality and tourism industry
Standards

B. Performance
The learners apply skills in food preparation and services following safety precautions
Standards

C. Learning Learning Competency

Competencies 1. Discuss the fundamentals of food preparation and service
and Objectives
Learning objectives
At the end of the lesson, the students are expected to:
 Identify and differentiate between commercial and institutional food service operations.
 Describe the importance of sanitation and hygiene in both commercial and institutional food service settings.
 Explain the key steps involved in providing food service in a Establishment setting.

D. Content Fundamentals of Food Preparation and Service

 Different food service operation
 Commercial
 Institutional

E. Integration Health and Wellness

II. LEARNING RESOURCES

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Chavez, B. (n.d.) What is HACCP and the seven principles? UNL Food. https://food.unl.edu/article/haccp-seven-principles
Don Honorio Ventura Technological State University. (2021). Lesson 2: Sanitation and Food. https://www.studocu.com/ph/document/don-
honorio-ventura-technological-state-university/hp-kitchen-essentials/lesson-2-sanitation-and-food-safety/23599884
Idaho Department of Health and Welfare (2005) Idaho Food Safety and Sanitation Manual. Third Edition.
Kalinga State University. (2022). Module 1: Food Safety and Sanitation. https://www.studocu.com/ph/document/kalinga-state-
university/agricultural-economics/module-1-food-safety-and-sanitation/31470999
Libretexts. (2020, December 11). Lesson 1.1: Food service in the hospitality industry. Workforce LibreTexts.
https://workforce.libretexts.org/Bookshelves/Food_Production_Service_and_Culinary_Arts/Introduction_to_Food_Production_and_Serv
ice_(Egan)/01%3A_Introduction_to_the_Industry/1.01%3A_Food_Service_in_the_Hospitality_Industry
Partnership for Food Safety Education. (2023). Fight BAC! Partnership for Food Safety Education. https://www.fightbac.org/
U.S. Department of Health & Human Services. (2024). FoodSafety.gov. https://www.foodsafety.gov/

III. TEACHING AND LEARNING PROCEDURE NOTES TO TEACHERS

A. Activating Prior DAY 1

Knowledge 1. Short Review
"What are your favorite places to eat?"
"What are the different types of restaurants you know?"
2. Feedback (Optional)

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B. Establishing 1. Lesson Purpose
Lesson Purpose Today, we will learn about the different types of places where food is served and the
importance of food safety in these establishments.

Fast Food: These restaurants offer quick and affordable meals, often with limited menus
and counter service. Examples include McDonald's, Burger King, and Wendy's.

Fast Casual: These restaurants offer a more casual dining experience than fast food,
with slightly higher-quality food and more menu options. Examples include Chipotle,
Panera Bread, and Five Guys.

Casual Dining: These restaurants offer a relaxed and comfortable atmosphere with table
service and a wider variety of menu options. Examples include Applebee's, Chili's, and
Olive Garden.

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Fine Dining: These restaurants offer a luxurious and sophisticated dining experience
with high-quality food, impeccable service, and elegant decor. Examples include The
French Laundry, Alinea, and Per Se.

Ethnic Restaurants: These restaurants specialize in the cuisine of a particular

country or region. Examples include Chinese restaurants, Italian restaurants, and
Mexican restaurants.

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Specialty Restaurants: These restaurants focus on a particular type of food or cuisine,
such as seafood restaurants, steak houses, and dessert cafes.

Pop-up Restaurants: These restaurants are temporary and often offer unique and
innovative dining experiences.

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Food Trucks: These mobile restaurants offer a variety of food options, from tacos and
burgers to gourmet dishes.

Why Food Safety Matters in The Establishments

Public Health: Foodborne illnesses can cause serious health issues, even death. Safe
food handling practices protect the public from contamination.

Maintaining Reputation: Food safety incidents can damage a restaurant's reputation

and lead to customer loss and legal issues.

Economic Impact: Outbreaks can lead to business closures, costly investigations, and

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 loss of revenue.

Consumer Confidence: Customers expect safe food. Adhering to food safety standards
builds trust and encourages repeat business

Food Safety Principles (for all establishments)

Proper Hygiene: Handwashing, hairnets, gloves, and proper attire are essential

Temperature Control: Maintaining proper cold and hot temperatures for food
storage and preparation.

Cross-Contamination Prevention: Separating raw and cooked foods, using clean

utensils and cutting boards

Thorough Cooking: Cooking foods to the correct internal temperature kills harmful
bacteria

Safe Food Sources: Sourcing ingredients from reputable suppliers and ensuring
proper storage and handling of ingredients.

2. Unlocking Content Area Vocabulary

 Introduce key vocabulary: commercial, institutional, sanitation, hygiene, foodborne
illness.

Have students use these words in simple sentences.

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Making Generalizations and Have each group share their findings.
Abstractions Summarize the key characteristics of commercial and institutional food service operations.
Assignment Research Project: Have students research a specific type of food service operation and present their findings to
the class

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 strategies explored

materials used

learner engagement/
interaction

others

C. Teacher’s Reflection guide or prompt can be on:

Reflection ▪ principles behind the teaching
What principles and beliefs informed my lesson?
Why did I teach the lesson the way I did?

▪ students
What roles did my students play in my lesson?
What did my students learn? How did they learn?

▪ ways forward
What could I have done differently?
What can I explore in the next lesson?