Republic of the Philippines
DEPARTMENT OF EDUCATION
Region VII, Central Visayas
Division of Cebu
ST. ISIDORE LABRADOR CHILD DEVELOPMENT CENTER, INC.
Maya, Daanbantayan, Cebu
Tel. No. 346-5975
Email address:
[email protected] TLE LABORATORY ORIENTATION
September 11, 2022
I. INTRODUCTION
What is T.L.E.?
TLE is Technology and Livelihood Education. It is one of the learning areas of the Secondary
Education Curriculum used in Philippine secondary schools.
As a subject in high school, its component areas are: Home Economics, Agri-Fishery Arts,
Industrial Arts, and Information and Communication
Technology.
What is importance of T.L.E.?
"Importance of learning T.L.E. subject in one's life" Technology and livelihood
Education in the global community this subject intends us student to provide us knowledge and
develop our skills that will transform our lives toward productive ends
What are the 4 areas of T.L.E.?
It is composed of four (4) major livelihood component areas, namely, Home
Economics (HE), Agriculture and Fishery Arts (AFA), Industrial Arts (IA) and Information and
Communication Technology (ICT). Entrepreneurship is integrated in all areas in TLE and its
components.
II. What is TLE Laboratory?
The TLE (Technology and Livelihood Education) Laboratory caters to the various needs of the
students on homeroom activities. It aims to provide the necessary materials and facilities to
augment the students’ knowledge and skills in their everyday lives such as cooking, construction,
gardening, sewing, painting, and such.
The TLE room houses materials ranging from cooking utensils to carpentry tools and gardening
tools. It is located at the first floor of the new building, just beside the Science Laboratory Room.
III. Objectives
To develop critical thinking, self-reliance, independence, culture sensitivity and
entrepreneurship in the students by enhancing their skills on the different uses of
technology and application of life skills.
To provide the effective and quality services that will further enhance the academic
performance of the students in their learning in TLE and be able to apply their
understanding of learning concepts in real life situations.
To provide efficient and effective leadership in the implementation of the TLE laboratory
activities.
To acquire apparatus, equipment consumable and non-consumable materials to enrich
TLE laboratory activities.
To enrich the knowledge and skills of the students through various activities including
off-campus tours.
To evaluate the general condition of TLE laboratory and continually improve a quality
management system in the TLE activities.
IV. Types of Kitchen Equipment
Cookware
Four basic pans can handle most of your cooking needs: a medium-size frying pan and small,
medium and large saucepans. Cooking experts have their favorite materials for pans, some prefer
cast iron, others copper, both of which tend to carry a heavier price tag. If you can afford to,
avoid the cheap, lightweight type of aluminum pans as the savings is only short-term; these do
not stand up too much use. If you plan to roast meat, bake cookies, or even just heat up a frozen
pizza in the oven, you will also want one or two baking sheets.
Set of Knives
Whether chopping vegetables, carving a roast, or simply paring an apple, a good blade makes the
job easier. A good chef's knife is essential, the size you buy depends largely on the size of your
hands. If you plan to cook any fish, poultry or meat, you will also want a boning knife and
another for filleting.
You will also want blades designed for peeling and paring. Crusty bread is easiest to cut with a
serrated knife.
Mixing It Up
For whipping up a soufflé, a salad dressing or just gravy, you'll want some mixing bowls to hold
your ingredients as you mix them. You will also want a wooden spoon and non-stick spatula.
Buy some basic measuring cups and measuring spoons as well.
Miscellaneous Tools
A few basics you might not think about, but whose absence will hinder you when trying to cook
include can-opener, colander, oven mitts and cutting boards. Other less essential items you may
want to consider, depending on what and how often you plan to cook include a bottle opener,
corkscrew, thermometer, grater, whisk, tongs, rolling pin, slotted spoon and vegetable brush.
Appliances
Assuming you already have the basic refrigerator and stove set-up covered, other kitchen
appliances you invest in depend on your tastes and what you eat. A few items to consider
include: toaster, toaster oven, microwave, blender, food processor, bread machine, rice cooker,
and coffeemaker.
RULES AND REGULATIONS IN T.L.E. LABORATORY
1. Get permission to use the kitchen/T.L.E. laboratory.
2. Never run, rush around and throw anything in the kitchen.
3. Work quietly; avoid unnecessary chat so that the instructions can be heard.
4. All accidents and breakages must be reported as once
5. A high-level personal hygiene is expected; wash hands before starting, always wear an apron,
have hair back and roll up sleeves.
6. Do not move around the kitchen with hot objects e.g., frying pans, boiling water.
7. Keep sauce pan handles away from the edges of cookers and work surfaces.
8. Use oven gloves to remove hot dishes from the oven.
9. Make sure all appliances are turned off after use.
10. Sharp knives are dangerous be careful using them.
11. Never touch plugs or electrical equipment’s with wet hands.
12. The kitchen is provided with fire blankets and fire extinguisher.
13. Keep units tidy at all times, all used cutlery should be placed on a plate and all waste put in
the correct bin.
14. Handle food as little as possible.
15. Never dip fingers into food, never lick fingers during cooking, use a clean spoon each time
you taste.
16. Never sit in the kitchen work surfaces.
17. Each unit must be left clean; cookers cleaned and sinks empty and washed.
18. Wash and dry all dishes, cutlery, after use and return them to their correct unit.
19. All kitchen clothes must be hung on the clotheshorse after use.
20. Push chairs in under the table after cooking.
SANITATION FOOD
1. Proper personal hygiene, including frequent hand and arm washing and covering cuts;
2. Proper cleaning and sanitizing of all food contact surface and utensils;
3. Good basic housekeeping and maintenance; and
4. Food storage for the proper time and safe temperatures.
KITCHEN SANITATION AND FOOD SAFETY GUIDELINES
1. Do not allow smoking during cottage food operation.
2. Do not allow anyone with a contagious illness to work in the cottage food operation while ill.
3. Wash hands and exposed portions of arms before any food preparation or packaging.
4. Minimize bare hand by using utensils, single-use gloves, bakery papers or tongs, especially
when preparing/packaging ready-to-eat foods.
5. Wash, rinse and sanitize all food contact surfaces, equipment and utensils before each use.
6. Ensure water used during the preparation of cottage food products meets potable drinking
water standards.
7. Keep all food preparation food and equipment storage areas free of rodents and insects.
8. Keep all food that is manufactured, produced, prepared, packed, stored, transported, and kept
for sale free from adulteration and spoilage.
9. Protect food from dirt, vermin, and unnecessary handling droplet contamination, overhead
leakage, or other environmental sources of contamination.
10. Prevent cross contamination of foods and ingredients with raw animal products and
chemicals.
DOCUMENTARY:
PREPARED BY:
REGINE C. GOMEZ
TLE Laboratory In-Charge
