SJCCI

ST. JOSEPH COLLEGE OF CANLAON, INC.

INSPIRE INQUIRE INNOVATE T.L.E LABORATORY GUIDELINES AND POLICIES
Samaka Village, Mabigo, Canlaon City
Negros Oriental 6223  404599

T.L.E
LABORATORY
MANUAL
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The SJCCI T.L.E (Technology and Livelihood Education) Laboratory

STATEMENT OF PURPOSE:

The SJCCI T.L.E (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 life such as cooking, construction, gardening, sewing,
painting, and such.

The T.L.E. room houses materials ranging from cooking utensils to carpentry
tools and gardening tools. It is located at the back portion of the school dean
office.

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

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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.

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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 souffle, 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

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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.
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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, 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.
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TERMS TO LEARN:

Vacuum Cleaner Used to eliminate loose soil and dust particles on surface
Floor Polisher Scrubbing, stripping, and cleaning of a hard surface
Carpet Sweeper Used to pick up dust and dirt on carpets
Scrub brush Used for general cleaning purpopses
Toilet bowl brush Used for cleaning the interior parts of the toilet bow
Tile brush Used to clean soap molds and stains in tiles
Dish Brush Used in cleaning/ washing plates and cooking utensils
General purpose brush Used in sweeping a massive area
Whisk Brush Used in picking up LINT AND DEBRIS from clothes and
upholstery.
Push broom Used in cleaning dog's dirt
Wet mops Used in cleaning and washing floor
Dry mops Used to bare floors when not using vacuum cleaners
Floor and window squeegees To remove excess water from the surface
corners
White scouring pads For cleaning figures
Green scouring pads For scrubbing purposes only

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SJCC HYMN

SJCC my school just behind the volcano

SJCC of Canlaon, SJCC
Let it be summer
Let it be a rainy day
Gaily in SJC my school

I am from SJCC
Molded by love and care
Diocesan Father, Franciscan Sisters a like

Kindled us the flame of love of God

Let it be summer
Let it be a rainy day
Gaily in SJCC my school.
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“ITE AD JOSEPH”

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