Republic of the Philippines

Department of Education
Esperanza National High School
Koronadal City Division

SEMI-DETAILED LESSON PLAN IN COOKERY NCII

Date: December 1, 2016

Time/Time Frame: 2:00-4:00 (2hours)

I. Objectives:
At the end of the class the student shall:
1. Discuss OHS
2. Enumerate the good OHS practice
3. Discuss Basic Food Microbiology
II. Subject Matter:
Topic: OHS Occupational Health and Safety
Code: TLE_HECK9-12ED-Ie-3
Reference: Module in cookery Manual/TG
Materials/ Resources: chalkboard, paper and pen

III. Lesson Development/ Presentation:

A. Preliminary Activities:
Prayer
Greetings
Review: seven simple ways to present food like a chef
Motivation: Who among you here have experience food poison?

B. Lesson Proper:

Activity: Lecture discussion about OHS, and basic Food Microbiology

Analysis : What is food borne illness? Food borne infection? Food borne
intoxication

Abstraction: Certain microscopic organisms such as bacteria, are able to

invade the human body and cause illness and sometimes death.
Application: List down the common causes of outbreaks of food borne illness

IV. Assessment/ Evaluation: Short quiz.

V. Assignment: What kind of hazards in a kitchen we should avoid?