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FIRST QUARTER
Module 1:
Computer Hardware Servicing
Use hand Tools in Computer Hardware Servicing A tool is a handheld device that aids in accomplishing a task. Tools range from a traditional metal cutting part of a machine to an element of a computer program that activities and controls a particular functions.
Proper Tool Selections 1. Know and understand in details the scope of work to be accomplished. 2. Plan for the scope, taking into account the sequence of tasks. 3. Have training in the proper use of the tools and have field experience on the safe use of each tool. 4. Follow the guidelines manufacturer‗s in instructions and for the specific tool.
Hardware Tools
Electro-static 1. Anti-static wrist strap used to prevent ESD damage to computer equipment. 2. Anti-static mat used to stand on or place hardware on the prevent static electricity from building up.
Discharge tools
Hand tools 1. Flat head screwdriver used to loosen or tighten slotted screws. 2. Philips head screwdriver used to loosen or tighten crosshead screws. 3. Torx screwdriver used to loosen or tighten screws that have a star-like depression on the top, a feature that is mainly found on laptop. 4. Hex driver sometimes called a nut driver, is used to tighten nuts in the same way that a screwdriver tightens screws. 5. Needle-nose plier used to hold small parts. 6. Wire cutter used strip[ and cut wires. 7. Tweezers used to manipulate small parts. 8. Part retriever used to retrieve parts from location that are to small for your hand to fit. 9. Flashlight used to light up areas that you cannot see well.
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
Cleaning tools 1. Lint-free cloth used to clean different computer components without scratching or leaving debris. 2. Compressed air used to blow away dust and debris from different computer parts without touching the components. 3. Cable ties used to bundle cables neatly beside and outside of a computer. 4. Parts organizer used to hold screw, jumpers, fasteners and other small parts and prevents them from getting mixed together.

diagnostic tools 1. multimeter used to test the integrity of circuits and the quality of electricity in computer components. 2. Loopback Adapter used to test the functionally of computer ports.
Discussion Guide 1. What are the appropriate hand tools and test equipment for computer hardware servicing? __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________.
2. How do we practice the proper use of hand tools? __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. 3. What are the cleaning materials that can be used in computer hardware servicing? __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. YOUNG JI INTERNATIONAL SCHOOL
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4. What are the good practices in keeping tools, parts and equipments? __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________.
5. What are the benefits of proper storage of tools? __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________. __________________________________________________________________________.
Module 2:
Technical Drawing
Flowchart
A flowchart is a diagram that uses graphic symbols to depict the nature and flow of the steps in a process. Another name for this tool i What are the elements of flowcharts
1. Terminator- a terminator is represented by a small rectangle with curved corners. Terminal appears at the start and at the end of a flowchart. The end terminator appears only once on a single flowchart. 2. Process- a process is represented by a rectangle. It refers to an action in a business process. It must be described clearly and concisely. A process can be described using a single verb noun phrase. 3. Sub-process- a sub-process is represented by a rectangular with double lines on each side. 4. Decision- a decision is represented by a diamond. 5. Connector- a connector is represented by a small circle or connector box and is labeled YOUNG JI INTERNATIONAL SCHOOL
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using letters. A flowchart written on a single page is clearer than a flowchart on several pages. 6. Arrow lines- arrow lines drawn in one direction, preferably from top to bottom, keep a flowchart clear. Avoid arrow lines that loop because this could indicate redundancy in the business process.
Benefits of Using Flowcharts 1. Promote understanding of a process. People may have differing ideas about how a process works. A flowchart can help you gain agreement about the sequence of steps. Flowcharts promote understanding in a way that written procedures cannot do. One good flowchart can be replace pages of words. 2. Provide a tool for training employees. Because of the way they visually lay out the sequence of process steps, flowcharts can be very helpful in training employees to perform the process according to standardized procedures. 3. Identity problem areas and opportunities for process improvement. Once you break down the process steps and diagram them, problem areas become more visible. It is easy to spot opportunities for implying and refining your process by analyzing decision points, redundant steps and rework loops.
Basic Flowchart Symbols
1. Oval Ovals indicate both the starting point and the ending point of the process steps. 2. Box A box represents an individual step or activity in the process. 3. Circle A circle indicates that a particular steps is connected to another page or part of the Flowchart. A letter placed in the circle clarifies the continuation.
4. Diamond A diamond shows a decision point, such as yes/no or go/no-go. Each path emerging from the diamond must be labeled with one of the possible answer. YOUNG JI INTERNATIONAL SCHOOL
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5. Triangle A triangle shows where an in-process measurement occurs. How do you interpret flowcharts?
Flowcharts will help you understand your process and uncover ways to improve it only if you use it to analyze what is happening. Interpret your Flowcharts will help you to.
Determine who is involved in the process.
Form theories about root causes.
Identify ways to streamline the process.
Determine how to implement changes to the process.
Locate cost-added-only steps.
Provide training on how the process works or should work.
Types of flowchart
1. Linear Flowchart- a linear flowchart is a diagram that displays the sequence of work steps that make up a process. This tool can help identify rework and redundant unnecessary steps within process. 2. Assemble the right people to develop the flowchart- those operators, technicians, or office workers who are actually involved in the process. 3. Establish process boundaries-the starting and ending points.
Identify the major activities or sub processes that are included in the process.
Determine what is not included in the scope of the process to remove any doubt or confusion about the boundaries. This may also help establish the scope of related process.
4. List the steps, activities, and decisions to be charted. If your teams is not sure about a step, mark it to be investigated later. 5. Put the step in chronological sequence. Sometimes it‗s easierstepandto s work back to the first step. 6. Assign flowchart symbols such as boxes, diamonds, and triangles. 7. Review and title the Flowchart.
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Discussion Guide 1. What is flowchart? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. 2. What are the elements of flowchart? Define each?
___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________.
3. When should teams use flowcharts? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. 4. What are the benefits of using flowcharts? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. 5. How do you interpret flowcharts? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________.
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Module 3:
Practice Occupational Safety and Health
A hazard is anything that could you or someone else.
Examples of workplace hazards include:
Frayed electrical cords
Boxes stacked precariously
Noisy machinery
Common hazards encountered by computer technicians and user
1. Physical Hazards
One of the most common physical hazards involving computer technicians is cables running across the floor. Other common physical hazards include leaving tools on top of ladders and placing electronic equipment in precarious positions or on support that is not sturdy enough or not designed for holding electronic equipment.
2. Mechanical Hazards
When working on electronic equipment, ask could hurt me?. You might stick your hand in a printer and suddenly the paper feel arm moves feeling not only paper through the printer, but a piece of your finger too.
3. Chemical Hazards
There is wide array of chemical used with electronic equipment. There are display cleaning chemicals, keyboard cleaning chemicals, compressed gas dirt and dust removes, an many cleaning solvents.
4. Electric Shock Hazard Inside computers and electronic equipment, there is a range of voltages from 3.3 volts to 25 volts, most of these are harmless.
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5. CRT Monitor High-Voltage Hazard
CRT monitors are becoming less common nowadays, but should you run into one, it is best NOT to open it up.
6. Applying 5s on your computer
a. Seiri Sorting/Putting things in order (Remove/discard what is not needed so that there are fewer hazards and less clutter ti interfere with work. b. Seiton Orderliness/Proper Arrangement (Place things in such a way that they can be easily) reached whenever they are needed. c. Seiso Clean/cleanliness d. Seiketsu Standardize/Purity e. Shitsuke Sustaining/discipline/commitment
Computer Workstation Ergonomics
There are various health problems associated with the regular use of computers, such as stress, eyestrain, and injuries to the wrists, neck, and back. Employers must take steps to protect employees whose work involves the regular use of computers.
Work surface height
Adjust the height of the work surface and/or the height of the chair so that the work surface allows your elbows to be bent at 90 degrees, forearms parallel with the fllor, wrist straight, shoulders relaxed.
Chair
Adjust the eat tilt so that you are comfortable when you are working on the keyboard. Usually, this will be close to horizontal but some people prefer the seat tilted slightly forwards.
Keyboard placement
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Place the keyboard in a position that allows the forearms to be close to the horizontal and the wrists to be straight. This is, with the hand in line with forearm.
Screen placement
Set the eye to screen at the distance that permits you to most easily focus on the screen. Usually, this will be within an arm‗s length.
Desk-top layout
Place all controls and task materials within a comfortable reach of both hands so that there is no unnecessary twisting of any part of the body. Most people prefer the document holder to be between the keyboard and the monitor.
Document holder
Place this close to the monitor screen in the position that causes the least twisting or inclination of the head.
Posture and environment
Change posture at frequent intervals to minimize fatigue. Avoid awkward postures at the extremes of the joint range, especially the wrists.
Lighting
Place the monitor to the side of the light source/s, not directly underneath. Try to site desks between rows of lights.
Glare and reflection
It is important to detect the presence of glare and reflection. To determine whether there is glare from overhead lights whilst seated worker should hold an object such as a book. YOUNG JI INTERNATIONAL SCHOOL
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Using a mouse
A well designed mouse should not cause undue pressure on the wrist and forearm muscles. A large bulky mouse may keep the wrist continuously bent at an uncomfortable angle.
Posture during Keying
Good posture is essential for all users of computers. It comprises of a natural and relaxed position, providing opportunity for movement, and from which the operator can assume a number of alternative position.
Typing technique
Often use only on or two fingers which may overload the finger tendons;
Are constantly looking from keyboard to screen to keyboard, which may strain neck muscles.
Often adopt a tense posture.
Computers-Ergonomic Guidelines
Viewing distance;
Time at computer
Seat and height posture
Footrest
Mouse
Keyboard
Here are some of the ways you can identify health and safety problems.
Observe your workplace;
Investigate complaints from workers;
Examine accident and near-miss records;
Use simple surveys to ask your-co-workers
Read reports or their information about your workplace.
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Methods of Control Elimination
Elimination of a specific hazard or hazardous work process, or preventing it from entering the workplace, is the most effective method of contr safety when work processes are still in the planning stage. Discussion Guide 1. What are the common hazards encountered by computer technicians and users? _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________.
2. Give the 5s on your computer? _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. 3. What is tree structure? _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________.
4. How do you manage your own desktop? _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________.
5. What is computer ergonomics? _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. _________________________________________________________________________. YOUNG JI INTERNATIONAL SCHOOL
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Direction: Read each statement below carefully. Place T on the line, if you think a statement is TRUE. Place F, if you think the statement is FALSE.
_______________ 1. Your knees should be bent at a comfortable angle and greater than 90 degrees flexion when sitting in front of a computer.
_______________ 2. A well-designed mouse should not cause undue pressure on the waist and forehead muscles.
_______________ 3. Set the eye to screen at a distance that permits you to most easily focus on the screen.
_______________ 4. Changing posture at frequent intervals maximizes fatigue when using a computer.
_______________ 5. Place the keyboards in a position that allows the forearms to be close to the horizontal and the wrists to be straight.
Enumerate the ways to follow to do computer ergonomics.
1. _______________________________________________________________________. _______________________________________________________________________. _______________________________________________________________________. 2. _______________________________________________________________________. _______________________________________________________________________. _______________________________________________________________________. 3. _______________________________________________________________________. _______________________________________________________________________. _______________________________________________________________________. 4. _______________________________________________________________________. _______________________________________________________________________. _______________________________________________________________________. 5. _______________________________________________________________________. YOUNG JI INTERNATIONAL SCHOOL
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_______________________________________________________________________. _______________________________________________________________________.
Module 4:
Food Processing Tools, Equipment and Utensils
A tool is any physical item that can be used to achieve a goal, especially if the item is not consumed in the process. Informally the word is also used to describe a procedure or process with a specific purpose. Tool use by humans dates back millions of years, and other animals are also known to employ simple tools.
Tools that are used in particular fields or activities may have different designations such as "instrument", "utensil", "implement", "machine", or "apparatus". The set of tools needed to achieve a goal is "equipment". The knowledge of constructing, obtaining and using tools is technology.
Up until recently, weapons found in digs were the importance. Now, more tools are recognized as culturally and historically relevant. As well as hunting, other activities required tools such as preparing food, ―…nu woodworking.
Tools are the most important items that the ancient humans used to climb to the top of the food chain; by inventing tools, they were able to accomplish tasks that human bodies could not, such as using a spear or bow and arrow to kill prey, since their teeth were not sharp enough to pierce many animals' skins. ―Man the hunter‖ as the catalyst for Homini bones at archaeological sites, it is now more evident that pre-humans were scavenging off of other predator‗s carcasses rather than killing their own believe that the use of tools was an important step in the e volution of mankind.
[1]
Humans evolvedan opposable thumb — useful in holding tools — and increased dramatically in intelligence, which aided in the use of tools. Because tools are used extensively by both humans and wild chimpanzees, it is widely assumed that the first routine use of tools took place prior to the divergence between the two species. These early tools, however, were likely made of perishable materials such as sticks, or consisted of unmodified stones that cannot be distinguished from other stones as tools. The beginning of the
Stone
Age marks the era when
hominins first began
manufacturing stone tools, and evidence of these tools dates back at least 2.6 million years in Ethiopia. One of the earliest distinguishable stone tool forms is the hand axe.
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The transition from stone to metal tools roughly coincided with the development of agriculture. Mechanical devices experienced a major expansion in their use in Ancient Greece and Ancient Rome with the systematic employment of new energy sources.especially waterwheels. Their use expanded through the Dark Ages with the addition of windmills.
Machine tools occasioned a surge in producing new tools in the
industrial revolution.
Advocates of nanotechnology expect a similar surge as tools become microscopic in size.
Functions
One can classify tools according to their basic functions: Cutting tools, such as the knife, scythe or sickle, are wedge-shaped implements that produce a shearing force along a narrow face. Ideally, the edge of the tool needs to be harder than the material being cut or else the blade will become dulled with repeated use. But even resilient tools will require periodic sharpening, which is the process of removing deformation wear from the edge. Other examples of cutting tools include gouges and drill bits. Moving tools move large and tiny items. Most are levers which give the user a mechanical advantage. For example, concentrating-force tools: the
hammer moves a nail, the
maul
moves a stake, or a whip moves flesh on a horse. These operate by applying physical compression to a surface. In the case of the screwdriver, the force is rotational and called torque. Writing implements deliver a fluid to a surface via compression to activate the ink cartridge. Also grabbing and twisting nuts and bolts with pliers, a glove, a wrench, etc. All these tools move items by some kind of force. Also trucks,rockets and airplanes move larger items and particle accelerators move very small items. Tools that enact chemical changes, including temperature and ignition, such as lighters and blowtorches. Guiding, measuring and perception tools include the ruler, glasses, set square, sensors, straightedge, theodolite,microscope, monitor, clock, phone, printer
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Shaping tools, such as molds, jigs, trowels. Fastening tools, such as welders, rivet guns, nail guns, or glue guns. Information and data manipulation tools, such as computers, middleware, IDE, spreadsheets Some tools may be combinations of other tools. An alarm-clock is for example a combination of a measuring tool (the clock) and a perception tool (the alarm). This enables the alarm-clock to be a tool that falls outside of all the categories mentioned above.
There is some debate on whether to consider protective gear items as tools, because they do not directly help perform work, just protect the worker like ordinary clothing. They do meet the general definition of tools and in many cases are necessary for the completion of the work. Personal protective equipment includes such items as gloves, safety glasses, ear defenders and biohazard suits.
Tool substitution Often, by design or coincidence, a tool may share key functional attributes with one or more other tools. In this case, some tools can substitute for other tools, either as a makeshift solution or as a matter of practical efficiency. "One tool does it all" is a motto of some importance for workers who cannot practically carry every specialized tool to the location of every work task; such as a carpenter who does not necessarily work in a shop all day and needs to do jobs in a customer's house. Tool substitution may be divided broadly into two classes: substitution "by-design", or "multi-purpose" use, and substitution as makeshift. Substitution "by-design" would be tools that are designed specifically to accomplish multiple tasks using only that one tool. Substitution as makeshift is when human ingenuity comes into play and a tool is used for its unintended purpose such as a mechanic using a long screw driver to separate a cars control arm from a ball joint instead of using a tuning fork. In many cases, the designed secondary functions of tools are not widely known. As an example of the former, many wood-cutting hand saws integrate a carpenter's square by incorporating a specially shaped handle that allows 90° and 45° angles to be marked by aligning the appropriate part of the handle with an edge and scribing along the back edge of the saw. The latter is illustrated by the saying "All tools can be used as hammers." Nearly all tools can be used to function as a hammer, even though very few tools are intentionally designed for it and even fewer work as well as the original.
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Tools are also often used to substitute for many mechanical apparatuses, especially in older mechanical devices. In many cases a cheap tool could be used to occupy the place of a missing mechanical part. A window roller in a car could easily be replaced with a pair of vise-grips or regular pliers. A transmission shifter or ignition switch would be able to be replaced with a screw-driver. Again, these would be considered tools that are being used for their unintended purposes, substitution as makeshift. Tools such as a rotary tool would be considered the substitution "bydesign", or "multi-purpose". This class of tools allows the use of one tool that has at least two different capabilities. "Multi-purpose" tools are basically multiple tools in one device/tool. Tools such as this are often power tools that come with many different attachments like a rotary tool does, so you could say that a power drill is a "multi-purpose" tool because you can do more than just one thing with a power drill.
Bicycle multi-tool
A Multi-tool is a hand tool that incorporates several tools into a single, portable device; the Swiss army knife represents one of the earliest examples. Other tools have a primary purpose but also incorporate other functionality - for example, lineman's pliers incorporate a gripper and cutter, and are often used as a hammer; and some hand saws incorporate a carpenter's square in the rightangle between the blade's dull edge and the saw's handle. This would also be the category in which the "multi-purpose" tools since they are also multiple tools in one (multi-use and multi-purpose can be used interchangeably). These types of tools were specifically made to catch the eye of many different craftsman who traveled to do their work. To these workers these types of tools were revolutionary because they were one tool or one device that could do several different things. With this new revolution of tools the traveling craftsman would not have to carry so many tools with them to job sites, being that their space would be limited to the vehicle they were driving. The problem of having to deal with so many different tools was solved with the overtaking of multi-use tools.
Use by animals
Observation has confirmed that a number of species can use tools including monkeys, apes, elephants, several birds, and sea otters. Philosophers originally thought that only humans had the ability to make tools, until zoologists observed birds and monkeys making tools. Now the unique relationship of humans with tools is considered to be that we are the only species that uses tools to make other tools. YOUNG JI INTERNATIONAL SCHOOL
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Tool metaphors
A telephone is a communication tool that interfaces between two people engaged in conversation at one level. It also interfaces between each user and the communication network at another level. It is in the domain of media and communications technology that a counter-intuitive aspect of our relationships with our tools first began to gain popular recognition. Marshall McLuhan famously said "We shape our tools. And then our tools shape us." McLuhan was referring to
Below are the functions of some parts of an automatic can sealer.
1. Clamp 2. Base plate or plunger plate 3. Can lifter handle 4. Crank 5. First operation roll 6. Second operation roll 7. Seaming roller pin 8. Seaming roller pin-second 9. Rivet 10. Chuck 11. Height washers 12. Adjusting levers 13. Base compression spring 14. Base plate shaft
Some of its parts and their functions are as follows.
1. Geared seam gauge or pressure gauge. 2. Pressure regulator weight 3. Vent pipe pressure regulator weight. 4. Bakelite wingnut or knob. 5. Arrowhead and arrowline 6. Automatic pressure control 7. Overpressure plug YOUNG JI INTERNATIONAL SCHOOL
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8. Cover 9. Body 10. Bakelite top handle 11. Body or side handles
The Smokehouse
A smokehouse is a device used in treating the fish or meat with smoke. It can be a cold smoke house or a hot smokehouse.
The Parts of a Drier Smokehouse and their Functions:
1. Removable slatted benches. They hold the fish to be smoked. 2. Removable hangers with hook. They are used for hanging fish to be dried or smoked. 3. Wooden hooks. They are nailed from the top of a drier smokehouse where fish are also hanged when drying or smoking. 4. Vents. These are located below the roof at the front and back of the smokehouse to provide the necessary air circulation. 5. Tunnel or pipe. Conveys the smoke from the concreter furnace into the smokehouse. 6. Concrete furnace. It is where the smoke- producing materials are placed and burned.
The Freezer and Refrigerator A refrigerator (colloquially fridge) is a common thermally insulated compartment and a
household appliance that consists of a
heat pump (mechanical, electronic, or chemical) that
transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Refrigeration is an essential food storage technique in developed countries. Lower temperatures in a confined volume lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the
freezing point of water.
Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator replaced the icebox, which was a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an icebox in American usage.
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Before the invention of the refrigerator, icehouses were used to provide cool storage for most of the year. Placed near freshwater lakes or packed with snow and ice during the winter, they were once very common. Natural means are still used to cool foods today. On mountainsides, runoff from melting snow is a convenient way to cool drinks, and during the winter one can keep milk fresh much longer just by keeping it outdoors. The word "refrigeratory" was used as early at least as the 17th century [2]
The history of artificial refrigeration began when Scottish professor William Cullen designed a small refrigerating machine in 1755. Cullen used a pump to create a partial vacuum over a container of diethyl ether, which then boiled, absorbing heatfrom the surrounding air.
[3]
The experiment even
created a small amount of ice, but had no practical application at that time.
In 1805, American inventor Oliver Evans described a closed vapor-compression refrigeration cycle for the production of ice by ether under vacuum. In 1820, the British scientist Michael Faraday liquefied ammonia and other gases by using high pressures and low temperatures, and in 1834, an American expatriate to Great Britain,
Jacob Perkins, built the first working vapor-compression
refrigeration system in the world. It was a closed-cycle device that could operate continuously. A similar attempt was made in 1842, by American physician,
John Gorrie, who built a working
prototype, but it was a commercial failure. American engineer Alexander Twining took out a British patent in 1850 for a vapour compression system that used ether.
The first practical vapor compression refrigeration system was built by James Harrison, a British journalist who had emigrated to Australia. His 1856 patent was for a vapour compression system using ether, alcohol or ammonia. He built a mechanical ice-making machine in 1851 on the banks of the Barwon River at Rocky Point in Geelong, Victoria, and his first commercial ice-making machine followed in 1854. Harrison also introduced commercial vapour-compression refrigeration to breweries and meat packing houses, and by 1861, a dozen of his systems were in operation. ĂŠ's ice-making device
The first gas absorption refrigeration system using gaseous ammonia dissolved in water (referred to as "aqua ammonia") was developed by Ferdinand CarrĂŠ of France in 1859 and patented in 1860.
Carl von Linde, an engineering professor at the Technological University Munich in
Germany, patented an improved method of liquefying gases in 1876. His new process made possible the use of gases such as ammonia, sulfur dioxide (SO2) and methyl chloride (CH3Cl) as YOUNG JI INTERNATIONAL SCHOOL
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refrigerants and they were widely used for that purpose until the late 1920s. Domestic refrigerator McCray pre-electric home refrigerator ad (1905) This company, founded in 1887, is still in business. In 1913, refrigerators for home and domestic use were invented by Fred W. Wolf of Fort Wayne, Indiana with models consisting of a unit that was mounted on top of an ice box. engineer
[6]
In 1914,
Nathaniel B. Wales of Detroit, Michigan, introduced an idea for a practical electric
refrigeration unit, which later became the basis for the Kelvinator. A self-contained refrigerator, with a compressor on the bottom of the cabinet was invented by Alfred Mellowes in 1916. Mellowes produced this refrigerator commercially but was bought out by William C. Durant in 1918, who started the Frigidaire Company to mass-produce refrigerators.
[7]
In 1918, Kelvinator Company introduced
the first refrigerator with any type of automatic control. The absorption refrigerator was invented by Baltzar von Platen and Carl Munters from Sweden in 1922, while they were still students at the Royal Institute of Technology in Stockholm. It became a worldwide success and was commercialized by Electrolux. Other pioneers included Charles Tellier, David Boyle, and Raoul Pictet. Carl von Linde was the first to patent and make a practical and compact refrigerator. These home units usually required the installation of the mechanical parts, motor and compressor, in the basement or an adjacent room while the cold box was located in the kitchen. There was a 1922 model that consisted of a wooden coldbox, water-cooled compressor, an ice cube tray and a 9-cubic-foot (0.25 m3) compartment, and cost $714. (A 1922 Model-TFord cost about $450.) By 1923, Kelvinator held 80 percent of the market for electric refrigerators. Also in 1923 Frigidaire introduced the first self-contained unit. About this same time porcelain-covered metal cabinets began to appear. Ice cube trays were introduced more and more during the 1920s; up to this time freezing was not an auxiliary function of the modern refrigerator.
General Electric "Monitor-Top" refrigerator, introduced in 1927. The first refrigerator to see widespread use was the General Electric "Monitor-Top" refrigerator introduced in 1927, so-called because of its resemblance to the gun turret on the ironclad warship USS Monitor of the 1860s. The compressor assembly, which emitted a great deal of heat, was placed above the cabinet, and enclosed by a decorative ring. Over a million units were produced. As the refrigerating medium, these refrigerators used either sulfur dioxide, which is corrosive to the eyes and may cause loss of vision, painful skin burns and lesions, or
methyl formate, which is highly
flammable, harmful to the eyes, and toxic if inhaled or ingested. Many of these units are still functional today. These cooling systems cannot legally be recharged with the hazardous original refrigerants if YOUNG JI INTERNATIONAL SCHOOL
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they leak or break down. The introduction of Freon in the 1920s expanded the refrigerator market during the 1930s and provided a safer, low-toxicity alternative to previously used refrigerants. Separate freezers became common during the 1940s, the popular term at the time for the unit was adeep freeze. These devices, or appliances, did not go into mass production for use in the home until after World War II. The 1950s and 1960s saw technical advances like automatic
defrosting and automatic ice making. More
efficient refrigerators were developed in the 1970s and 1980s, even though environmental issues led to the banning of very effective (Freon) refrigerants. Early refrigerator models (from 1916) had a cold compartment for ice cube trays. From the late 1920s fresh vegetables were successfully processed through freezing by the Postum Company (the forerunner of General Foods), which had acquired the technology when it bought the rights to Clarence Birdseye's successful fresh freezing methods. The first successful application of frozen foods occurred when General Foods heiress Marjorie Merriweather Post (then wife of Joseph E. Davies, United States Ambassador to the Soviet Union) deployed commercial-grade freezers in Spaso House, the US Embassy in Moscow, in advance of the Davies‗ arrival. Post, fearful of the USSR's foo freezers with products from General Foods' Birdseye unit. The frozen food stores allowed the Davies to entertain lavishly and serve fresh frozen foods that would otherwise be out of season. Upon returning from Moscow, Post (who resumed her maiden name after divorcing Davies) directed General Foods to market frozen product to upscale restaurants. Home freezers as separate compartments (larger than necessary just for ice cubes), or as separate units, were introduced in the United States in 1940. Frozen foods, previously a luxury item, became commonplace.
Freezer Freezer units are used in households and in industry°C (0 °F) is safe indefinitely. Most household
freezers
maintain°C(−temp9 0 °F), although some freezer-only units can°C
achieve(°F)−29andlower. Refrigerators−34 generally do not achieve°C(°F),−9sincelowerthesame coolantthanloop serves−23both compartments: Lowering the freezer compartment temperature excessively causes difficulties in maintaining above-freezing temperature in the refrigerator compartment. Domestic freezers can be included as a separate compartment in a refrigerator, or can be a separate appliance. Domestic freezers are generally upright units resembling refrigerators or chests (upright units laid on their backs). Many modern upright freezers come with an ice dispenser built into their door. Some upscale models include thermostat displays and controls, and flat-screen televisions have even been incorporated.
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Commercial and domestic refrigerators Commercial refrigerator and freezer units, which go by many other names, were in use for almost 40 years prior to the common home models. They used gas systems such as ammonia (R717) or
sulfur
dioxide (R-764), which occasionally leaked, making them unsafe for home use.
Practical household refrigerators were introduced in 1915 and gained wider acceptance in the United States in the 1930s as prices fell and non-toxic, non-flammable synthetic refrigerants such as Freon12 (R-12) were introduced. However, R-12 damaged the ozone layer, causing governments to issue a ban on its use in new refrigerators and air-conditioning systems in 1994. The less harmful replacement for R-12, R-134a (tetrafluoroethane), has been in common use since 1990, but R-12 is still found in many old systems today. A common commercial refrigerator is the glass fronted beverage cooler. These type of appliances are typically designed for specific re-load conditions meaning that they generally have a larger cooling system. This ensure s that they are able to cope with large throughput of drinks. As a result it is common for these types of commercial refrigerators to have energy consumption of >4 kWh/day
Medical and scientific refrigerators Typically, medical refrigerator can be set at 40 °F to maintain temperatures in the range 2-8 °C (35-46 °F). If frozen, then some products are to be discarded.
Styles of refrigerators Frigidaire Imperial "Frost Proof" model FPI-16BC-63, top refrigerator/bottom freezer with brushed chrome door finish made by General Motors Canada in 1963. Most households
[citation needed]
use the freezer-on-top-and-refrigerator-on-bottom style, which
has been the basic style since the 1940s. Traditional style (aka top-mount fridge) — 1940s to present. Freezer top/refrigerator bottom (although most of the earlier models, some of the cheaper later models, and still some mini-fridges use the freezer chest, or what is known as the freezer-in-the-fridge). A separate freezer compartment — notlocated within the larger refrigerator compartment — became the industry standard during the early- to mid-1960s. Side-by-side style (aka American-style fridge) — introduced by Amana in 1949 but not popular until 1965–present; left side is freezer and the right is refrigerator. Top-refrigerator/bottom-freezer style (aka bottom-mount fridge) — mid-1950s to present. French-door style — late 1990s-present. Two French doors for refrigerator and bottom freezer. FourYOUNG JI INTERNATIONAL SCHOOL
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door French-door style - mid-2000s-present. Two French doors for refrigerator and bottom freezer plus an extra door above the freezer which can function as a refrigerator or freezer. Door and drawer, similar in concept to drawer style ovens, whereby the entire contents of the freezer are pulled out on gliders. Four door style-2013–present-four-door style fridge with a French-door refrigerator section and a lower section divided into a freezer on the left and an area that can be converted between fridge and freezer space on the lower-right. In the early 1950s most refrigerators were white, but from the mid-1950s through present day designers and manufacturers put color onto refrigerators. In the late-1950s/early-1960s, pastel colors like turquoise and pink became popular, brushed chrome-plating (similar to stainless finish) was available on some models from different brands. In the late 1960s and throughout the 1970s, earth toned colors were popular, including Harvest Gold, Avocado Green and almond. In the 1980s, black became fashionable. In the late 1990s
stainless steel came into vogue, and in 2009, one
manufacturer introduced multi-color designs. Most home refrigerators weigh between 200 pounds (91 kg) and 450 pounds (200 kg), with some models weighing up to 875 pounds (397 kg).
Module 5:
Tools and Utensils Used in Food processing and their Uses
1. Measuring Devices a. Weighing scales The triple beam balance is for measuring small quantities like spices, preservatives, etc. While the heavy duty scale is for measuring fish, salt, etc. b. Measuring spoons
A measuring spoon is a spoon used to measure an amount of a substance, either liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, etc.
A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or powder-form cooking ingredients such as water, milk, juice, flour, etc. measuring cups can be in plastic, glass and stainless. From mini shot measure to measuring pitcher and batter bowl.
c. Thermometers- thermometers indicate the degree of hotness or coldness of a thing or body. It measures how high or low the temperature is. d. Glass tube thermometers YOUNG JI INTERNATIONAL SCHOOL
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e. Salinometr. It is used to measure the salinity of brine. f. Psychrometer. It is used to measure the relative humidity of the air when sun drying. g. Anemoter- it is used to determine the velocity of he wind in sun drying. h. Refractometer- used to measure the sugar concentration of sap and syrup for the food. 2. Cutting Implements a. Knives- for cutting or slicing fish or meat, for scaling fish. b. Filleting knives-for filleting fish c. Scissors-for trimming-off fins of fish 3. Descaler or scales
They are used I removing the scales of fish. Salting Equipment 1. Oil drum- used as a container to keep salted fish during the process 2. Earthen pots- are used in storing the salted products. 3. Wooden salting vat- is a container used in the salting process. 4. Smoking Equipment 1. Baklad made of bamboo used in drying the fish prior to smoking. 2. Bakol is a bamboo basket used to transport smoked. 3. Bistay is a bamboo basket for collecting sun dreid fish 4. Dinarayan is a smoking tray made of wood 5. Panakip is a bamboo cover used to keep fish submerged in the brine while boiling 6. Panandok is a big metal ladle to scoop up the cooked fish from the boilng brine. 7. Brine cooked fish while drying. 8. Cooking fish in a brine 5. Others 
Tong- for picking up or handling food

Chopping board-it is where fish or meat are cut, ingredients are sliced or minced.
Inspecting and Checking Condition of Equipment and machines (USE) Preventive maintenance which include checking the following. 1. Machine temperature 2. Hydraulic fluid 3. Wear and surface condition YOUNG JI INTERNATIONAL SCHOOL
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4. Crack 5. Leak detection 6. Vibration 7. Corrosion 8. Electric insulation
Discussion Guide 1. What is can sealer? Why is it important? _______________________________________________________________________. _______________________________________________________________________. 2. What is the importance of having pressure cooker? _______________________________________________________________________. _______________________________________________________________________. 3. What is the purpose of the smokehouse? _________________________________________________________________________. _________________________________________________________________________. 4. What are the parts of drier smoke house and their functions? ________________________________________________________________________. ________________________________________________________________________. 5. What are the other types of smokehouse? _______________________________________________________________________. _______________________________________________________________________. 6. What are the tools and utensils used in food processing? _______________________________________________________________________. _______________________________________________________________________.
7. What is the purpose of chlorine? _______________________________________________________________________. _______________________________________________________________________.
8. How to calibrate measuring devices? _______________________________________________________________________. _______________________________________________________________________.
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9. What are the procedures in using standard measuring devices?
_______________________________________________________________________. _______________________________________________________________________.
10. How to care for the pressure cooker? _______________________________________________________________________. _______________________________________________________________________.
SECOND QUARTER Module 1:
Site Selection
Plants contribute to the pleasures in the life of human, directly and indirectly. Plants provide us food for adequate nutrients needed by our body, clothing, shelter, fresh air, shade and medicine. In addition, it plays an essential role of producing oxygen.
Climatic Requirements
Climate is one of the most important factors which control plant growth and influence crop yield in any given region from year to year.
Temperature. There are three basic temperatures necessary for the germination and growth of each plant species. First, the minimum temperature limits of plants. If the temperature goes below the minimum temperature, the plant will not or will stop growing. Second, the maximum temperature where in the plans can still survive.
Water- it is a universal solvent. Nitrogen, phosphorus, potassium and the other food elements named cannot be taken up by the pant unless there is water in the soil.
Light. All aspects of plant growth are affected by light directly or indirectly. It affects the growth of crop plants mainly through affecting (1) their structural development (2) their food production and (3) the time required of certain species of varieties to produce seeds.
Factors Affecting Climate 1. Latitude- or the distance north or south of the equator. As a rule, the farther a YOUNG JI INTERNATIONAL SCHOOL
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region is located from the equator; the cooler is its climate. 2. Altitude- or elevation above sea level. The higher elevation, the temperature is lower than at sea level. 3. Mountain ranges-mountain ranges affects wind and humidity. 4. Ocean currents-affects the temperature of neighboring areas. 5. Vegetation-more forest and vegetation are like clouding in a given locality.
Soil Sampling and Soil Analysis
Soil sampling and soil analysis are important to determine the pH level of the soil and the nutrients present in the soil. Results of the soil analysis will be the basis of fertilizer applications.
Steps in Proper Soil Sampling 1. Make a map of the farm showing areas (SA) 2. Collect spot soil samples from each SA. 3. Take composite soil sample.
Soil preparation
Remember that soil is an important medium in crop production because mineral elements are deposited into the soil and absorbed by plants roots. These elements are called soil nutrients. These nutrients are absorbed by the roots and transported to the different parts of the plant to develop flowers, fresh leaves, new shoots and fruits. It is therefore advisable to prepare the soil thoroughly, so that plants could maximize its use.
Importance of Soil Preparation
1. To promote good soil condition 2. To control the growth of weeds. 3. To control the growth of disease-causing organisms present in the soil. 4. To improve the water holding capacity. 5. To promote soil aeration 6. To take advantage of the soil nutrients present in the soil. 7. To allow water to move downward YOUNG JI INTERNATIONAL SCHOOL
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Discussion Guide A. 1. What are the characteristics of good farm land? 2. What are the most important climatic factors/ define each. 3. What are the factors affecting climate? 4. What are the proper steps on soil sampling. 5. What is the importance of soil preparation?
B. Interview a local farmer in your community regarding the thing he do on soil sampling and soil preparation. Discuss your findings at class. Write your finding.
C. Enumerate the characters of good farm land
1. ___________________ 2. ___________________ 3. ___________________ 4. ___________________ 5. ___________________
Module 2:
Farm Tools and Equipment
The kinds or types of hand tools and equipment used by the farmer determine the success or failure of his crops. This lesson shows not only the importance of hand tools nd equipment in farm crop production but also shows their uses, care and repair. It also focuses on the procedures in preparing the land for vegetable production. It includes the use of appropriate tools for cleaning and tilling the land and the steps in preparing the land. A hand tool is any tool that is not a power tool –that is, one powered by hand ( manual labour) rather than by an engine. Some examples of hand tools are
hammers,
spanners,
pliers,
screwdrivers and chisels. Hand tools are generally less dangerous than power tools.
Hand Tools Hand tools are usually light and used without the help of animals or machines. They are being used in performing farm activities which involve small areas like school garden and home garden. YOUNG JI INTERNATIONAL SCHOOL
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1. Bolo is used for cutting tall grasses and weeds and chopping branched of trees. 2. Crowbar is used for digging big holes and for digging out big stones and stamps. 3. Pick-mattock 4. Grab-hoe 5. Spade 6. Shovel 7. Rake 8. Spanding fork 9. Light hoe 10. Hand towel 11. Hand cultivator 12. Hand fork 13. Pruning shears 14. Axe 15. Knife 16. Sprinklers 17. Water pails 18. Sprayers 19. Wheel barrow 20. Sickle
Farm Implements 1. Plows. These are farm implements either pulled by a working animal or a tractor. 2. Harrow. The native wooden harrow is made of wood with metal teeth and pulled by a carabao while the disc harrow is made of metal mounted to tractor. 3. Rotavator. The rotavator is an implement mounted to a tractor used for tilling and pulverizing the soil.
Common Farm Equipment 1. Hand tractor is used to pull a plow and harrow in preparing a large area of land. 2. Four-wheel tractor is used to pull disc low and disc harrow in preparing much bigger area of land. 3. Water pumps are used to draw irrigation water from a source. 4. Thresher is a farm machine for separating seeds or grain from the husks and straw YOUNG JI INTERNATIONAL SCHOOL
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5. Corn Dehusker is use after plucking the corn from maize plant it is directly put into the self feeding chaute without removing the skin cover. 6. Rice harvester is a machine for harvesting rice, legumes and grasses, cuts of the plant tops, then beats and cleans the grain while the machine continues to move across the field. 7. Grass cutter is a machine or device with a rotating blade for cutting grass as a lawn mower or a scathe. 8. Rice seeder is use to transplant rice seedling into paddy field. Machine transplanting using rice seeder requires considerably less time and labor than manual transplanting. 9. Miller is use for removing the husk from rough rice or paddy.
Discussion Guide
A. 1. What are the farm tools and equipments used in farming? 2. How to operate the equipment properly? 3. What are the preventive maintenance needs to do? 4. What are the basic workplace calculations? 5. How to interpret irrigation plan and design?
B. Read the questions carefully select the best answer from the box and write it on the space provided. Crowbar
mattock
Spade
Shovel
Spading fork
Grub hoe
Bolo
Thresher
Wheel barrow
Harrow
Native plow
disk plow
Miller
Disc harrow
Knife
____________ 1. An example of a digging tool ____________2. Tool used for cutting grasses ____________ 3. A tool with one end of its blade flattened and the other pointed at right angles to its handle. ____________ 4. A tool resembles the appearance of spoon and use for transferring soil. ____________ 5. An implement being pulled by working animal to till the land. YOUNG JI INTERNATIONAL SCHOOL
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____________ 6. An implement mounted to a tractor that is used to pulverize the newly plowed soil. ____________ 7. An open container with a single wheel at the front and two handles at the back used to transport things ____________ 8. A tool used to harvest crops ____________ 9. An equipment use for removing the husk from rough rice or paddy. ____________10. A farm machine for separating seeds or grain from the husks and straw.
Module 3:
Use and Maintaining of Cleaning Tools and Equipments
Some of the cleaning tools and equipments use in maintaining cleanliness and orderliness in the workplace are the following.
1. Broom- is a cleaning implement for sweeping made of bundle of straws or twigs attached to a long handle. 2. Dustpan- is a cleaning tool commonly used to scoop the dirt and wastes on the floor. 3. Vacuum cleaner- is a device that uses an air pump to create a partial vacuum to suck up dust and dirt, usually from floors, and optionally from other surfaces as well. 4. Water Hoses- are hollow tubes designed to carry fluids from one location to another. 5. Bucket is a watertight, vertical cylinder or truncated cone, with an open top and flat bottom, usually attached to a semicircular carrying handle that is used to hold water or any liquid solution used in cleaning. 6. Cobwebber- is used for reaching and sweeping of floor without a stool. 7. Sponge is characterized by readily absorbing water and becoming soft when wet while retaining toughness; used in bathing, in wiping or cleaning surface. 8. Dishcloth is used in the kitchen to dry dishes and other surfaces. 9. Cleaning Cloth is used to wipe the cleaning tools and equipment.
House Cleaning Method
Some basic rules to remember when using cleaning products. 
Never mix cleaning products to avoid occurrence of harmful reactions.

Always read instructions thoroughly and follow them exactly.
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When using a tub or container of cleaning solution, change the solution before it becomes dirty.
Remember not to keep cleaning products or tools near food.
Discard any bottles that are not labeled.
Keep cleaning products away from children and disoriented clients.
Maintenance of Cleaning Equipment
A vacuum cleaner is a device that uses an air pump to create a partial vacuum to suck up dust and dirt, usually from floors, and optional from other surfaces as well. A floor buffer is an electrical appliance that is used to clean and maintain non-carpeted floors, such as hardwood, marble, tile or linoleum.
General Rules in the Use of Cleaning Equipment
1. Check electrical appliances and equipment before use. Check if there are frayed wires, loose plugs ad connections. Never use any appliances that are defective. 2. Handle equipment with care and make sure it des not bump on hard surface. 3. Clean and store equipment in their custodial room immediately after use. 4. Empty dust bags of dry vacuum cleaners before they overload and after each use. 5. Follow manufacture‗s operating instruction.
Module 4:
Occupational Health and Safety Procedures Objective: The student will learn the following: Occupational safety and health is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work. The goal of all occupational safety and health programs is to foster a safe work environment.
The main objectives of the OSC are follows. 1. Prevent, eliminate or reduce work-related injuries, illnesses and deaths.
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2. Implement effective occupational health and safety programs that will promote the health, efficiency and general well-being of the Filipino workers through the improvement of the quality of is working life that will enhance significantly the productivity of industries and business. 3. Maintain an expert intelligence and training center for industrial disease and occupational safety.
Hazards and Risks and Its Effects A hazard is a situation that poses level of threat to life, health, property, or environment. Most hazards are dormant or potential, with only a theoretical risk of human.
Hazards are sometimes classified into three modes. 1. Dormant- the situation has the potential to be hazardous, but no people, property, or environment is currently affected by this. 2. Armed- people, property, or environment are in p 3. Active- a harmful incident involving the hazard has actually occurred.
Some of the effects of hazards in the workplace are following: 1. Mechanical Hazards- the severity of the injury depends on mostly how the accident happens like slips, falls and entanglement, it is the responsibility of the company to make sure all risks are minimized. 2. Chemical Hazards- everywhere around us see chemical and mixture of chemicals. Some chemicals are acidic while some are extremely volatile. 3. Biological hazards- viruses, diseases and other forms of sickness and biological hazards are the hazards to mange when it comes to the workplace.
Home hazard Assessment
Are steps in good repair?
Do steps have securely fastened handrails?
Is there adequate lighting?
Are night-lights available?
Are area rugs secured?
Are wooden floors non-slippery?
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
Is the medicine cabinet well lighted?
Classification of wastes According to their properties. a. biodegradable- wastes are those that can be broken down (decomposed) into their constituent elements by bacteria and other microorganisms. The term can be applied to both liquid and solid waste. b. non-biodegradable- trash is any discarded item that cannot be broken down by living organisms. Non-biodegradable trash accumulates in the environment because it cannot return to its origins.
Process Flow of waste Management Reduce- to buy less and use less. Reuse- elements of the discarded item are used again. Recycle- discards are separated into materials that may be incorporated into new products. Recover- capturing useful material for waste to energy programs.
Operational Health and Safety Procedure Fire safety refers to precautions that are taken to prevent or reduce the likelihood of a fire that may result in death, injury, or property damage, alert those in a structure to the presence of an uncontrolled fire in the event one occurs, better enable those threatened by fire to survive in and evacuate from affected areas, or to reduce the damage caused by a fire. Fire safety measures include those that are planned during the construction of a building or implemented in structures that are already standing, and those that are taught to occupants of the building. Threats to fire safety are referred to as fire hazards. A fire hazard may include a situation that increases the likelihood a fire may start or may impede escape in the event a fire occurs. Fire safety is often a component of building safety. Those who inspect buildings for violations of the Fire Code and go into schools to educate children on Fire Safety topics are fire department members known as fire prevention officers. The Chief Fire Prevention Officer or Chief of Fire Prevention will normally train newcomers to the Fire Prevention Division and may also conduct inspections or make presentations. An earthquake (also known as a quake, tremor or temblor) is the result of a sudden release of energy in the Earth's crust that creates seismic waves. The seismicity, seismism or seismic activity of an area refers to the frequency, type and size of earthquakes experienced over a period of time. YOUNG JI INTERNATIONAL SCHOOL
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Earthquakes are measured using observations from seismometers. The moment magnitude is the most common scale on which earthquakes larger than approximately 5 are reported for the entire globe. The more numerous earthquakes smaller than magnitude 5 reported by national seismological observatories are measured mostly on the local magnitude scale, also referred to as the Richter scale. These two scales are numerically similar over their range of validity. Magnitude 3 or lower earthquakes are mostly almost imperceptible or weak and magnitude 7 and over potentially cause serious damage over larger areas, depending on their depth. The largest earthquakes in historic times have been of magnitude slightly over 9, although there is no limit to the possible magnitude. The most recent large earthquake of magnitude 9.0 or larger was a
9.0 magnitude
earthquake in Japan in 2011 (as of March 2014), and it was the largest Japanese earthquake since records began. Intensity of shaking is measured on the modified Mercalli scale. The shallower an earthquake, the more damage to structures it causes, all else being equal. At the Earth's surface, earthquakes manifest themselves by shaking and sometimes displacement of the ground. When the
epicenter of a large earthquake is located offshore, the
seabed may be displaced sufficiently to cause a tsunami. Earthquakes can also trigger landslides, and occasionally volcanic activity In its most general sense, the word earthquake is used to describe any seismic event — whether natural or caused by humans — that generates seismic waves. Earthquakes are caused mostly by rupture of geological faults, but also by other events such as volcanic activity, landslides, mine blasts, and
nuclear tests. An earthquake's point of initial rupture is called its
focus or
hypocenter. The epicenter is the point at ground level directly above the hypocenter.
First Aid First aid is the provision of initial care for an illness or injury. It is usually performed by non-experts (or sometimes by an expert in case of an emergency), but trained personnel to a sick orinjured person until definitive medical treatment can be accessed. Certain self-limiting illnesses or minor injuries may not require further medical care past the first aid intervention. It generally consists of a series of simple and in some cases, potentially life-saving techniques that an individual can be trained to perform with minimal equipment. While first aid can also be performed on all animals, the term generally refers to care of human patients.
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General Directions for First Aid 1. Give immediate action. Action taken needs to be careful not to cause panic. The firstaider must remain calm all the times. 2. Keep the victim on its position if possible lay him/her down. 3. Assess the situation. Examine the victims from inquires. 4. Plan action to be taken. It involves seeking expert assistance.
Discussion Guide 1. What is Occupational Safety and Health Center in the Phil? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. 2. Differentiate the three modes of hazards. ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. 3. What are the effects of hazards in the work place? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________. 4. What are the provisions of Philippines act of 1999? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________.
5. What are the classifications of waste? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________.
Module 5:
How to maintain Effective Relationship with Clients/Customers
The primary purpose of the household work profession is to enhance human well being and help meet the basic human needs by performing a variety of household services for an individual YOUNG JI INTERNATIONAL SCHOOL
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or a family. These household services may include cooking, doing laundry and ironing food shopping, gardening, and taking care for children and/or elders, and other household errands. The purpose of the household work profession is rooted in asset of core values. These core values, embraced by household workers,arethe foundationthroughoutof household work‗s unique purpose and perspective.
Service
Dignity
Importance of human relationship
Integrity
Competence
Ethical Principles
Service. Household‗sworkerselevate service to others above self interest. The draw on their knowledge, values, and skills to help people in need of doing household services for them.
Dignity. Household workers treat each person in a caring and respectful fashion, mindful of individual differences and cultural and ethnic diversity. They seek to enhance customs capacity and opportunity to address their own needs.
Importance of human relationship. Household workers understand that relationships between and among people are an important vehicle for efficiency. They engage people as partners in the helping process.
Integrity. Household workers are continually aware of the professions mission, valued, ethical principles, and ethical standards and practice in a manner consistent with them.
Competence. Household workers continually strive to increase their professional knowledge and skills and to apply them in practice.
Uniform, Equipment and Paraphernalia of a Household Worker
An apron is an outer protective garment that covers primarily the front of the body. It may worn for hygienic reasons as well as in order to protect clothes from wear and tear.
A housekeeping shirt and pants is an outer protective garment that covers the body.
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The word protective paraphernalia most commonly refers to tools and materials need in or necessary for a particular activity.
Below are: 1. Hand towels 2. Long sleeves 3. Protective mask 4. Protective gown 5. Protective shoes 6. Hairnet 7. Long pants 8. Gloves
Personal Hygiene and Good Grooming
Personal hygiene refers to practices that lead to cleanliness and health preservation.
Good grooming is knowing what to do and putting it into practice on a daily basis. It starts before you put on your clothing. It means taking care of your hair, skin, face, hands and your total body. Good grooming can lift your morale and help increase your self-esteem.
Good Grooming is structures to:
Understand the importance of creating a positive impression;
Behave appropriately at social and business functions;
Enhancing the Corporate and Social Image through dressing;
Understanding the basic grooming;
How to manage personal hygiene;
Understanding the important of nonverbal communication through facial expressions posture and behavior; and
Understanding the uniqueness of culture around the world.
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Do’s & Don’ts in Grooming
Wear your hair clean & styled neatly
Use deodorant
Shave your facial hair
Trim your beard.
Do not use a lot of perfume/cologne.
Do not smoke, chew hum or spit tobacco.
Do not have dirty fingernails. Trim & scrub hands if necessary.
Do’s & Don’ts in Clothing
Wear clean, ironed clothes.
Empathy pockets-beware of bulging keys & coins.
Do not wear loud, bright colors. These colors can be used sparingly as accents or accessories.
Etiquette constitutes ―the forms, manners, and ceremo or required by society, in a profession or in of do the right things at the right time. Etiquette is the foundation of having social grace.
Desirable Traits of a Household Worker Household Worker is a person who works within workers perform a variety of household services for an individual or a family, form providing care for children and elderly dependents to cleaning and household maintenance known as housekeeping.
Desirable Traits of a Household Worker 1. Loyal 2. Trustworthy 3. Honest 4. Responsible 5. Industrious 6. Respectful 7. Flexible 8. Decisive
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9. Punctual
Duties and Responsibilities of a Household Worker
A household worker is anyone you pay to provide domestic services in your household such as:
Babysitters, and nannies
Caretakers, health aids, and private nurses:
Housekeepers and maids
Gardeners, landscapers, and yard-keepers,
Drivers and chauffeurs
Personal assistant, personal chefs, and cooks.
Specifically, the following are the duties and responsibilities of a household worker 1. Cleaning- the domestic worker will be assigned certain areas in the home or specific tasks such as daily cleaning or deep cleaning. 2. Child and Elder Care- a domestic worker may also be assigned the care of children from infant through adolescent. 3. Cooking- A thorough domestic worker prepare tasty meals for breakfast, lunch and dinner. 4. Shopping- shopping may be a task for the domestic worker. Duties could involve keeping groceries stocked in the pantry and buying household items. 5. Laundry- housekeepers may do laundry daily, or prepare a schedule to do it. 6. Childcare- if there are small infants and toddlers in the house, the housekeeper may be responsible for caring for them.
Discussion Guide 1. What are the ethical principles set forth to household worker? ________________________________________________________________________. ________________________________________________________________________. ________________________________________________________________________.
2. What are the uniform, equipment, and paraphernalia of household workers? ________________________________________________________________________. ________________________________________________________________________. YOUNG JI INTERNATIONAL SCHOOL
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3. Enumerate some grooming tips for household workers. ________________________________________________________________________. ________________________________________________________________________. ________________________________________________________________________.
4. Give the duties and responsibilities of household worker? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________.
5. What are the ethical standers relevant to professional activities of all household workers? ___________________________________________________________________________. ___________________________________________________________________________. ___________________________________________________________________________.
THIRD QUARTER
Module 1:
Why home nursing is essential
Characteristics of a Home Nurse 1. Cheerfulness 2. Patience and Tolerance 3. Consideration and Understanding 4. Resourcefulness and Flexibility 5. Attentive and Receptive 6. Dependable and Responsible 7. Orderly and Systematic
Responsibilities and Duties of a Home Nurse 1. The home nurse should have regular communication with the patient‘s doctor. 2. To enable the doctor to regular monitor his or her patient‘s condition, the home nurse should keep written accurate records. YOUNG JI INTERNATIONAL SCHOOL
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3. It is the home nurse‘s duty to keep the sick person‘s room always clean and orderly to create a relaxed and pleasant atmosphere. A clean and orderly sickroom contributes to an ill person‘s speedy recovery. 4. An efficient home nurse should properly and effectively store and administer drugs to his or her patient upon doctor‘s orders. 5. Proper hygiene should always be observed by a good home nurse to protect the patient and himself/herself from infection. 6. Safety precautions should always be observed by a good home nurse.
Activity: Answer the following questions.
1. Define home nursing. 2. Who can become a home nurse? 3. Enumerate the characteristics of an ideal home nurse. 4. Identify the responsibilities and duties of a home nurse.
Module 2:
Signs, Symptoms, Causes, and Treatment of Common Illnesses/Diseases
Classification of Disease 1. Communicable Diseases – are those that are transmitted through direct or indirect contract through various media such as air, water, body fluids, and discharges.
2. Non communicable Disease, diseases that are usually the result of heredity, physiological abnormality, malfunction body organs, malnutrition, faulty habits, and accidents. Asthma, heart disease, hypertension, cancer, epilepsy, scoliosis, etc.
Common
Causes of
Signs and Symptoms
Treatment
Prevention
Diseases
Spread
Common
Coughing,
Sneezing, Runny
Give extra fluids; fruit
Minimized
colds
sneezing
nose,
juices if tolerated
exposed to
kissing,
Low fever, sore throat
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direct contract
Influenza
Sometimes cough
sneezing, coughing
Headache, muscle
direct contract, aches, weakness, kissing
Rest; extra fluids; fruit
Minimize contact
juice; APFF CAD for
with people with
complications
who are ill
fever, chills, loss of appetite
direct contact Chicken
with fluid
Keep nails short to
pox
inside blisters
prevent infection by
Vaccination,
Pink red spots that turn scratching; use
minimize contact
into tiny blisters then
cornstarch for itching;
with infected
dry up into crust within
APFF
persons
a few hours; itchiness; fever
Activity:
Answer the following questions 1. Differentiate communicable from non-communicable disease.
2. How are communicable disease transmitted?
3. Why it is important to consult a doctor when symptoms of common disease persists?
Module 3:
The Patient’s Room and Bed
It is important for the home nurse to always maintain the room clean, orderly and pleasant. A home nurse should look over the house carefully in advance to provide arrangements which can be most comfortable to a patient. He or she should consider the needs of the patient as well as her own needs when choosing the patient‘s room.
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Desirable or ideal Characteristic of a patient‘s room
1. The room should always be kept clean and orderly. 2. The room must be kept free from unpleasant odors. 3. The room must be properly ventilated and comfortably warm. 4. The patient‘s room should be located near the bathroom as this would be convenient both for the home nurse and the patient. 5. A good firm mattress is perhaps the most important single piece of equipment in the patient‘s room. 6. The bed should be positioned in such a way that the patient can see out of the window. 7. For the privacy of the patient, blinds or curtains may be installed.
Techniques in Making the Bed The unoccupied bed, meaning a bed with no patient lying, interferes with the cleaning and preparations of the home nurse.
The following are needed in making an unoccupied bed: 1. To collect used or soiled linens, a linen bag or a linen basket should be used. 2. To cover the mattress, a bottom sheet should be used. 3. Clean pillow cases must also be placed. 4. A bedside chair and table must also be provided.
Steps in making an Occupied Bed 1. All things needed should be assembled. 2. The home nurse should explain to the patient what is to be done to get his or her full cooperation. 3. Remove all the pillows except the pillow under the patient‘s head 4. In preparation for turning cross the arms and legs of the patient. 5. The corners of the bed sheet to be changed should be loosened. 6. Move the pillow at the other half of the bed while supporting the head, then turn the patient ti life on his or her on the pillow. 7. The dirty sheet should be rolled to the bed‘s center up to the patient‘s back then the bottom sheet should be smoothened.
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8. Place the clean sheet half rolled lengthwise against the rolled sheet. Tuck the sheet and miter the two corners of the clean sheet. 9. The patient should be turned to the other side over the two rolls of linen. Support the head of the patient and move the pillow over. 10. The home nurse should go to the other side of the bed and pull out the remaining half of the linen. He or she smoothens the mattress cover and unroll the other half of the clean sheet. 11. The home nurse turn the remaining side and miter the covers while pulling tight and wrinkle free. 12. The home nurse will turn the patient to his back. 13. He or she can change the pillow cases and replace the pillows. 14. If needed, the home nurse can change the blanket. He or she tucks the blanket at the foot of the bed loosely to prevent bed sores on the toes.
Activity:
Answer the following questions. 1. Why it is important to keep the patient‘s room clean, orderly and pleasant? 2. Enumerate the ideal characteristics of a patient‘s room.
3. Differentiate the occupied and unoccupied beds.
Module 4:
Taking a Patient’s Vital Signs (Body Temperature, Blood Pressure, and Pulse Rate)
Body Temperature
This refers to the degree of hotness or coldness of the body as shown in a thermometer. A thermometer is as instrument for measuring body temperature.
Specific Procedures in using the thermometer
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1. Through the mouth – moisten the thermometer with clean fresh water and place it under the tongue. 2. Through the rectum – the mercury tip should be lubricated with petroleum jelly, mineral, and coconut or baby oil. Ask the patient to lie down on his side. Insert the thermometer gently one inch into the rectum. Hold the thermometer in place by clipping it between two fingers. 3. Through the armpit – a mouth or rectal thermometer may not be used. Insert the thermometer in the armpit and instruct the patient not to move his or her arm.
Taking the Blood Pressure In taking the Blood Pressure, a doctor uses a sphygmomanometer, a device which registers the pressure and a stethoscope, a device which make it possible to hear the signal for the systolic and diastolic pressure. Procedure in taking a Patient‘s Blood Pressure 1. Ask the patient to sit. 2. Wrap the blood pressure cuff around the right upper arm of the patient and place the place the bell-shaped end of the stethoscope on the inside of the elbow where the pulse can be felt. 3. Squeeze the rubber bulb to inflate the cuff until the pulsation can no longer be heard. Release the air slowly. When the first beat of the heart is heard , record it as systolic pressure
Taking the Pulse Rate Pulse rate refers to the wave created by the heart when pumping blood into the circulation. The pulse rate of a young baby goes up to 140 beats per minute; that of small children over 100 beats per minute; and normal adults, 60-80 beats per minute. Among the reasons for the rise in pulse rate are excitement or extreme emotion, exercise, infection, shock, hemorrhage, heart disease, and hypothermia.
Procedure in taking the pulse rate 1. Ask the patient to sit up or allow the patient to lie comfortably. 2. For accurate counting of the pulse rate, use a watch or a clock with second hand. 3. Locate the pulse. 4. Feel the pulse at the wrist. YOUNG JI INTERNATIONAL SCHOOL
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5. To take the pulse, use the finger tips no the thumb. The thumb has its own pulse and there is the possibility that this will be counted by mistake. Use the thumb to support the patient‘s wrist. 6. Count the beats for one minute. Record.
Activity: Answer the following questions.
1. How can you tell when a person has fever?
2. What do blood pressure readings indicate?
3. Explain how blood pressure is taken. 4. Why it is important to take a person‘s blood pressure?
Module 5:
Performing Home Treatments
Bandaging A bandage is a strip of cloth or other materials binding up wounds or other injuries. This is available in various forms like a roller bandage, triangular bandage, elastic bandage, and bandage strip (for minor wounds).
How to use bandages: For Arm Injuries: apply a roller bandage in a straight turns around the arm, then secure with a pin. Hand Injuries: to make triangular bandage, fold a square cloth. Insert the hand between the folds in perpendicular position to the crease. Wind alternately the bandage‘s end corners over the hand thus securing the two folds. Tie the ends.
Hot and Cold Compress To relieve pain and discomfort, hot water bottles and ice bags are used.
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Cold compress for fever 1. Ice water is used in wetting the face towel. Excess water should be wrung out. Fold and place the face towel on the patient‘s forehead. 2. Get another face towel dipped in ice water. This will be used to pat the whole body from head to foot. 3. If the cold water on the patient‘s forehead has already absorbed enough heat, change it. 4. Continue the cold compress until the body temperature returns to normal or until the fever is under control or had stopped from rising.
Using a Urinal or a Bedpan A urinal or a bedpan is important if the patient is expected to be bedridden for a long period of time. To protect the bed during bowel movement and urination, a rubber sheet or any soft plastic material should be provided.
Back Rub A back rub is given to a patient to relax and refresh, to relieve pain, or to stimulate blood circulation.
Procedure in Giving a Back Rub 1. Prepared a warmed alcohol, oil/lotion for dry skin, or powder. 2. The home nurse should wash his or her hands. Dry and warm. Instruct the patient to lie on his/her back. 3. Place a small amount of alcohol, oil, or powder on your hand. 4. With the use of the palms, rub the area from the neck down to the buttocks with firm steady strokes. 5. Avoid rubbing the areas with bed rashes or bed sores, giving extra care to the reddened areas.
Activity: Answer the following questions.
1. Identify the different home treatments done by a home nurse.
2. Why must the home nurse first consult a doctor before performing a home treatment? YOUNG JI INTERNATIONAL SCHOOL
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3. What factors will dictate the immediate recovery of a patient?
4. What should a home nurse remember before performing and when administering home treatments?
Module 6:
Administering Medicines
The home Nurse should remember the 6 r‘s in administering medicines to the patient:
1. The right medicine 2. The right amount and dosage 3. The right approach 4. At the right time 5. The right routine 6. The right patient
Point of Entry/
Kinds of medicine
Directions of giving Medicines
Liquids
Read the label to check if it is the right kind and of
Administration 1. Mouth
the right strength
Tablets, Capsules,
Check the bottle foil container if it is the right kind
Pills
and strength of medicine. Give the tablet, pill or capsule to the patient with a glass of water.
2. Rectum
Suppositories
Check the label. Ask the patient to lie on his/her side
retention enemas
with legs pulled up and he/she or the nurse (depending on his/ her choice).
3. Eyes, ears,
Drops, eye drops
nose
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Activity: Answer the following questions. Identify the 6 R‘s in administering medicines? 1. 2. Identify kinds of medicine and give some examples
3. What are the points of entry in administering medicines?
Module 7:
Various Ways of Making a Patient Comfortable
Ways may be used to make a patient comfortable: 1. Change the patient‘s position 2. Help the patient sit up and lie down 3. Support the patient with a pillow 4. Attend to the patient‘s personal necessities 5. Dress up the patient
Changing the patients position
There are five basic positions for bed rest. 1. Upright position 2. Recumbent position 3. Semi-recumbent position 4. Prone position 5. Recovery position
Helping the patient sit up and lie down
Sitting up in bed 1. Sit with feet apart and bend the knees. 2. Place the arms low down at the patient‘s back and the other arm under his/her legs near his/her bottom. YOUNG JI INTERNATIONAL SCHOOL
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3. Slide or lift the patient into the desired sitting position. 4. Use pillows or a back rest to make him/her feel comfortable.
Lying down in bed 1. Support the patient‘s back, then remove the back supports and foot rest. 2. With one arm around his/her back and the other und, lift or slide him/her upper legs, lift or slide him/her down slowly. 3. Place a pillow under his/her head.
Supporting the patient with pillows If the patient wants to change the position of his/her head or limbs, the home nurse can provide pillows for additional comfort. Pillows can be placed:
1. Under the knees, lying straight; 2. Under one bent knee, open legs; 3. Under the lower arms 4. Under the upper back, in a semi-reclined positions; and 5. In-between knees and at the back, lying on his/her side Attending to the Patient‘s Personal Necessities
Teeth The patient‘s teeth should be brushed every after meal to prevent bacteria from multiplying. For the very weak patients, clean the mouth with cotton wrapped on a clean popsicle stick and dipped in a mouthwash.
Ears Clean the patient‘s ears gently with soft cotton buds. Remove sticky or dry dirt with a soft cotton bud moistened in warm water diluted with hydrogen peroxide.
Nails To prevent the patient from scratching himself for herself and to prevent the accumulation of dirt, cut and file nails regularly.
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Activity:
Answer the following questions.
1. Enumerate and explain the ways of making a patient comfortable. 2. What is the purpose of placing three or four pillows on the patient‘s back in the semirecumbent position? 3. Why should a patient‘s nails be cut and filed?
Module 8:
How to Feed the Patient Properly and Comfortably
Home nurse should primarily concern with two things in the preparation of food for this patient: 1. The food the home nurse will prepare should be palatable and be served attractively to his or her patient. A food‘s taste and its appearance are particularly important and these are more important to patients whose appetites have been dulled by their illness or whose eating habits have been altered by their bodies‘ needs. 2. A home nurse should be certain that the food he she prepares meets the special dietary needs of his or her patient. The patient‘s doctor will reveal to you what the needs of the patient are. But it is the home nurse‘s responsibility to see that the directors in carrying out these dietary requirements are met.
When one is ill, his or her is modified. These modifications may be in the following: 1. In the method of preparation 2. In its texture or consistency 3. In calories or total amount 4. In one or more of the nutrients 5. In the types of food intake which are permitted by the doctors
Types of diets for different Patients There are various types of diets of different patients. Among these are the light diet, liquid diet, high-calorie diet, low-calorie diet, soft diet, regular or full diet, low fat diet, low salt diet, and the diabetic diet. YOUNG JI INTERNATIONAL SCHOOL
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Light or Convalescent Diet
The light or convalescent diet is given to people with minor illness or those who are still too ill to return to their normal diet. This diet is easily digested and appetizing. Liquid Diet
A liquid diet may be ordered by doctors to be given to patients who have difficulty chewing or in in swallowing solid foods. It is also given to patients whose systems are unable to assimilate foods. The liquid diet consists of giving only liquids or fluids like fruit juices, milk, tea, coffee, eggnogs, soups, carbonated drinks, and ice cream. High calorie diet
A high calorie diet is served by the home nurse upon orders of the doctor during convalescence, and most especially after a severe illness wherein considerable weight has been lost. This type of diet is made up of a regular diet plus additional foods planned to trigger the appetite and suit the preferences of the patient. To get these extra calories, the patient takes in between – meals and bedtime snacks.
To increase the calorie content of foods which a patient normally eats, a slight change in recipe is made. In addition to sugar, lactose can be used. Lactose adds calories without as much sweetness. Ice cream can be added to fruits drinks and milk.
Low Calorie Diet
This is also known as the limited-calorie diet which is given to lose weight and some unwanted pounds and at the same time, for the patient to have an adequate supply of the necessary food element. Soft Diet
This diet is soft in texture and one that is readily digested. It is a diet with few or no spices or condiments. All vegetables are pureed (the prepared baby food in jars are handy in such cases). It is the option of the doctors whether or not to include meats in the soft diet depending on his assessment of his or her patient. YOUNG JI INTERNATIONAL SCHOOL
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Regular diet or full diet
The basis of planning therapeutic diets to suit specific patients is the regular diet or the full diet. This type of diet is composed of food of different kinds, various textures, and different manners of preparation. The patient‘s needs dictate the quantity of the regular diet or full diet to be served.
Low fat diet
The diet is recommended for patients with hypertension, heart disease, gall stone, rheumatism, gout, hyperacidity, and diarrhea because of its low fat content.
Low salt diet
This diet is prescribed be a doctor with the specific recommendations that it contains not more than one, two, three, or five grams of sodium per day. This type of diet is ideal for patients with kidney trouble, urinary tract infection, hypertension, and heart disease.
Diabetic diet
Persons afflicted with diabetes or diabetics as they are known, have pancreas which are malfunctioning. The body‘s use of sugar is controlled by the pancreas through the hormone called insulin. Diabetes is triggered by having too much sugar in a person‘s blood.
Activity:
Prepare a menu for each type of diet.
Module 9:
Appropriate Activities for Individual Patients
Activities for a child patient 1. Jigsaw puzzles 2. Coloring books YOUNG JI INTERNATIONAL SCHOOL
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3. Mosaic 4. Collage making 5. Making art cards
Activities for teenage and adult patients 1. Playing cards 2. Painting 3. Short-time TV viewing, videoke 4. Reading pocketbooks and comic books 5. Playing truth or consequence with members of the family.
Activities for elderly patients and patients with plaster casts 1. TV viewing or karaoke 2. News reading 3. Story telling 4. Playing chess and other board games 5. Curtain-making
Activity: Why is it important for the home nurse to find a solution to a patient‘s boredom?
Module 10: Job Opportunities for the Home Nurse
The following local agencies offer trainings to high school students to hone their skills in home nursing
DEPARTMENT OF HEALTH (DOH)
DEPARTMENT OF EDUCATION (DepEd)
DEPARTMENT OF SOCIAL WELFARE AND DEVELOPMENT
NATIONAL DISASTER AND COORDINATING CENTER
PHILIPPINE NATIONAL RED CROSS
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FOURTH QUARTER
Module 1:
The Development of the food Service Industry
Food service is always regarded as pleasurable by all people, whether it is exotic adventure to foreign foods or a return to the old conservative plate.
Current trends in the Food Service Industry
1. Franchising 2. The introduction of new and more convenient food products 3. The development of modern equipment in food service that facilitates cooking and food preservation 4. More advanced ways of advertising and promoting food services that would attract customers. 5. The putting up of more fast food service types in commercial districts and shopping malls
Factors in the Development of the food service Industry
1. Population Growth 2. Industrialization 3. Need for Longer Leisure Time and Relaxation 4. Increase in Income 5. Demand on Hospital Patients 6. Less Time of Working Women to Cook and Prepare Food 7. The Growth of School Enrollment
Activity:
Answer the following questions. 1. Identify the trends in the food service industry
2. Enumerate the factors in the development of the food service industry.
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Module 2:
Classifications of Food Service Establishments
Three major types of food service establishments
1. Table Service 2. Self-Service 3. Counter Service
Other types of Food Services
1. The drive-thru 2. Eat-all-you-can 3. The mobile canteen
Activity:
Answer the following questions.
1. How are food service units classified?
2. Which kind of classification of food service establishment do you prefer? Give your reason
Module 3:
Principles and Procedures in Food Service Management
Good Management
Good Management includes the ability to utilize properly the technical know-how of qualified and component personnel, mobilize each personnel to do his and her assigned work, use materials wisely, and keep machines properly maintained, and thus result to a properly managed business.
Factors to consider in Organizing a Food Service Establishment 1. Patrons YOUNG JI INTERNATIONAL SCHOOL
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2. Technology and Modernization 3. Equipment 4. Nutritional Factors 5. Number of other Industries and Organization in the Area
Administrative Aspects of Management 1. Planning 2. Organizing 3. Directing 4. Representing 5. Evaluating 6. Personnel management
Personnel policies in Food Service Establishments 1. Objectives 2. Security of Tenure, Promotion, and Seniority 3. Training policies and procedures 4. Wage and Salary Policies 5. Selection of Employees
Factors in the Selection of Competent employees 1. Educational background 2. Experiences and Trainings 3. Physical condition 4. Personality
Qualities of efficient food service personnel 1. Physically fit and must have a good posture 2. Well groomed 3. Pleasing personality with the following desirable traits: cooperativeness, loyal, honest, courteous, friendly, capable, reliable, and presentable 4. Communicates intelligently, orally or in writing, with clientele and other members of the organization
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Functions of food service Operation 1. Purchasing 2. Receiving, issuing and storing. 3. Food preparation 4. Service 5. Sanitation
Activity: Answer the following questions. 1. What guides the food service management?
2. What dictates the success of a food service establishment?
3. What is a good management?
4. Identify the common functions of food service operation.
Module 4:
Common Accidents and Safety Precautions in the Service Industry
Common Accidents A great number of hospitals report that most of the accident cases they deal with are caused by ignorance and negligence. It is the responsibility of the food service manager to keep the food service area accident-free. Cuts, burns, falls, and electric shocks are the common accidents that may occur in food service establishments if the personnel do not observe safety practices.
Food service area The food service area plays a vital role in the workers‘ and customers‘ safety. When planning to set-up of the food service area, the physical structure of the establishment should be considered. To prevent slips, falls, and collisions, stairways and hallways should be kept welllighted and clean. Food service equipment
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Kitchen machinery should be used with utmost care to avoid cuts, bruises, and other serious accidents. If not properly connected, electric appliances may cause fire and electric shock.
Food service employees The food service employees should observe strictly safety regulations inside the food service area. They must have a safety training program that will serve as a guide. Safety rules and regulations must always be strictly observed and dutifully practiced in the food service area by the food service employees to avoid accidents. Overload trays, slippery floors, and hurry performance of tasks without extra care are some of the common causes of accidents in the food service area.
Customers Customers are one of the possible accident victims in the food service area. Some of the causes of accidents of customers in the food service area are foreign substances in the food served, slippery floors, spillage, and cracked or chipped glasses and plates. If any customer accidents happen in the food service area, the food service management should take command responsibility.
Safety precautions in the food service industry To minimize occupational hazards, the food service employees should always observe accident prevention and safety education safety education. Safety – conscious personnel and a safe working environment contribute to low accident rates, good employee morale, efficiency and satisfaction, reduction of insurance, other operating costs, and reduction of losses to employees due to disability accident. To avoid hazards, safety precautions on the proper use of equipment and various operations on the job should be learned by the employees. Workers should bear in mind some reminder to prevent accidents in the workplace.
First Aid Rules For emergencies involving accidents or minor illnesses, first aid should be applied immediately and carefully. First aid is used only as an emergency measure and not as a substitute for medical attention until a doctor arrives on the scene of the accident.
Burns
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The burns can be cooled with cold water. Ointments, grease, or oil should not be placed on burns for these can worsen the burns. Do not attempt to clean a burn or break blister. Call a doctor immediately.
Electric shock If an appliance is involved, pull the plug out or turn off the electric power, if possible avoid getting an electric shock by not touching the person still in contact with electricity.
Falls Severe bleeding should be stopped. Sterile dressing should be used in covering wounds. Keep the person comfortable and warm.
Poisoning Call a doctor. If the container is on hand and is available, use the antidote recommended on the label.
Activity: Answer the following questions.
1. What are the causes of most accidents?
2. How can food contamination be avoided?
3. What accidents may occur on the customers of a food service area?
4. How can occupational hazards be minimized?
Module 5:
Sanitation in Food Service
Food service management should exercise precaution in the hiring of employees particularly those who will be involved in the preparation and handling of food. It should demand its applicants, especially the food handlers to submit medical certificates in order to select those who are fit to work in their food establishment or restaurants.
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Food handlers should be guided by the following proper food handling practices.
1. Before handling food, wash hands thoroughly with clean water. 2. When preparing and handling food, wear clean clothes and hair net. 3. When you have cold and cough, avoid handling food. When you cough and sneeze make it a point to cover your mouth and nose. 4. To protect them from contamination, all foods on display should be covered. 5. Minimize the time between food preparation and service, if possible and allowance.
Those who are engaged in housekeeping should likewise be guided by good housekeeping practices.
1. The kitchen should always be kept clean. 2. Clean regularly and thoroughly all kitchen equipment. 3. The correct dishwashing procedures should be strictly followed. 4. Garbage should be disposed properly and garbage cans should always be kept wellcovered. 5. Always and regularly check and clean all sinks and drains to avoid clogging.
Activity:
Answer the following questions.
1. What are some of the ways of maintaining food sanitation?
2. Why is personal hygiene a must for food handlers?
3. Why should we all observe good housekeeping practices?
Module 6:
Accessories and Decorations in Food Service
Accessories and decorations should be placed artistically and uniquely. These should follow the principles and design such as balance, emphasis, rhythm and the combination of colors. YOUNG JI INTERNATIONAL SCHOOL
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Place on the table flowers, potted plants, fresh fruits and vegetables, butter and ice carvings, candles, driftwood, and other artistic object are appropriate to be used that would blend harmoniously with the style.
Table napkins are also used to render an artistic effect. These are often made of paper cloth. Sizes of the table napkins vary with the type of table setting. Table napkins may place on plates, folded on the top of the table, rolled and inserted in napkin rings, or tucked into glasses.
Questions:
1. Why are accessories and decorations in food service utilized?
2. Give examples of accessories and decorations in food service be used?
3. Where can table napkins be placed?
Module 7:
Napkin Folding
The simplest table setting can be given artistic effect by the use of table napkins. The largest type of table napkin is used in formal dinner settings and the smallest type is used in cocktail settings.
Ways of Napkin Folding
Rectangle 1. Fold the napkin the top. 2. Bring the left side. 3. Fold again from the left side to the right side.
Candle 1. Form a triangle 2. Fold the left side portion one inch at the back
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3. Roll one tip upward until it reaches the extended flap, which is tucked into form the candle arrangement.
Peacock 1. Place the napkin flat on the table. 2. Take the bottom part and pleat all the way up. 3. Fold in the middle. 4. Place in a goblet and open to form peacock.
Banana 1. Make a triangle by bringing left and right side to the mid-section. 2. Fold halfway and turnover. 3. Fold the sides and tuck these carefully. Turnover and let stand. Pull the side flaps down.
Questions: 1. How can an artistic effect be given to a simple table setting?
2. Where do you use the largest type of table napkin?
3. Enumerate the different ways of folding napkins.
Module 8:
Kitchen Lay-out
Basic principles of design and lay-out The production center of the food service is the kitchen. The combination of the efficiency of modern science and technology and a good and practical architectural design make up a functional kitchen. A functional kitchen is structured and designed in such a way that the arrangement of the work centers coincide with space time and work flow which facilitates food preparation.
The three principal work centers in the kitchen The sink, the range, and the refrigerator are the three principal work centers in the kitchen. The center for washing and trimming food, and dishwashing is the sink. There should be YOUNG JI INTERNATIONAL SCHOOL
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accessible to the food preparation area. For unloading food supplies, a counter area next to the refrigerator is needed.
Types of work Center Arrangements
Wall type This type of work centers arrangement call for all three centers placed along one wall. This is used in small kitchens.
Corridor of Two-type The two centers are placed along two walls opposite each other in this type or work center arrangement. L – type This type of work center arrangement has two work centers, one placed on a long wall and the other on a small. This is used in large kitchen.
U-type A work center is placed along each of the three walls in this type of work center arrangement.
Peninsula or Island type In this type of work center arrangement, one or two work centers are located at the center of the room.
Questions: 1. What is the functional kitchen?
2. Identify the three principal work centers and briefly describe each. 3. What is ―work triangle‖?
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Module 9:
Purchasing, Receiving, and Storing Food
Purchasing food
The act of acquiring things through buying is purchasing. It is the first step to quality food preparation and service. To buy the required high quality materials in its right quantity at its lowest possible price is the aim of the purchaser or marketer. To maximize the purchasing power of money and to fit the budget allocated for this purpose.
Classification of food Items
1. Staples a. Canned good b. Bottled items c. Flour, rice d. Sugar
2. Perishables a. Fresh fruits and vegetables b. Fish and shellfish c. All kinds of meat d. poultry e. dairy products
3. contract items a. bread b. pastries c. ice cream d. soft drinks
Receiving food
It is the duty of the receiving clerk to received goods. He or she should bear in mind the following guidelines in receiving food. YOUNG JI INTERNATIONAL SCHOOL
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a) He or she should conduct inspection if the quality and quantity of food items received are in good order and intact. b) The receiving clerk should ensure that the quantity and amount of the items are reflected on the order form and delivery receipt. c) He or she should make sure that the old stocks are consumed first before new orders are made. d) He or she should make sure that the deliveries arrive on schedule. e) He or she should check scales regularly to be certain that they are in good working conditions. f) The receiving clerk should record all transactions in a logbook for easy reference. g) He or she should allocate the items to their proper storage area.
Questions:
1) What is purchasing? 2) What is the importance of purchasing quality food? 3) Why must deliveries be checked and inspected carefully?
Module 10: Menu Planning
Factors to consider in menu planning a. Know the food preferences of the customers depending on their age, sex, religion, food, customs, taste, occupation, income, and nationality. Children-customers should be served with the food they need and like. b. Identify the food cost, mark-up, and budget allowances. c. Be aware of the market conditions, considering the reason, weather, special events and holidays local foods in season should also be featured. Customers would appreciate being served hot dishes during cold weather and lighter dishes during warm weather. d. The production capability of the departments of the service establishment should be identified. The equipment and space available should always be considered in preparing and serving food.
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e. The available storage space, number of employees, and their physical capabilities and efficiency should also be identified. f. A balance diet featuring the three basic foods groups should be included in menu planning. g. Aesthetically pleasing food should always be considered and provided for customers. Some aspects to note are the variety of shapes, mode of preparation, color, appearance contrast like hot and cold, soft and hard, bland and flavored. Components of a menu pattern
1) Appetizer 2) Soups 3) Salads 4) Entrees 5) Main course 6) Desserts 7) Beverage
Menu card A menu card is printed or written list of food items and their cost or price being offered at a restaurant or food establishment. It displays a menu. It provides a list of available food would make it easier and convenient for customers to select and decide which food to order. What should be contained in a menu card? Its front cover should carry the name and design symbolic of the restaurant of food establishment. The inner page of the menu card contains the listing of food items in sequence from appetizer to beverage. Opposite the food list are the prices per serving or order. The back cover of the menu card should contain name of the owner and address of the food establishment or restaurant.
Questions: 1) What is a menu?
2) What are the advantages of planning a menu?
3) How important is menu planning?
4) Explain the importance menu card in food service. YOUNG JI INTERNATIONAL SCHOOL
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