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Deped k to 12 Technology and Livelihood Education - Commercial Cooking

Deped k to 12 Technology and Livelihood Education - Commercial Cooking

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Published by yachiru121

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Published by: yachiru121 on May 13, 2012
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07/10/2013

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K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
 –
COMMERCIAL COOKING(Exploratory)
*TWG on K to 12 Curriculum Guide
 –
version January 31, 2012 1
Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 1: USE OF STANDARD MEASURING DEVICE, KITCHEN TOOLS AND EQUIPMENT
Demonstrate understanding of/on: 
Standard measuring
devices’ kitchen tools
and equipment
Checking and sanitizingmeasuring devices,kitchen tools andequipment
Calibrating measuringdevices, kitchen toolsand equipment.1. Standard measuring devices,kitchen tools and equipmentare identified.2. Devices and tools formeasuring are properlychecked, sanitized andcalibrated prior to use.LO 1. Identifystandardmeasuringdevices andkitchen toolsLO 2. Review theprocedures inusingstandardmeasuringdevices andtools.
Activity 1.1
Individual ActivityMaking an album of thedifferent kitchen tools andequipment properly labeled andclassified according to use.
Activity 1.2
Group Activity:1. Class grouping and listingof different kitchen tools,utensils and equipmentaccording to classificationassigned. (Each groupshould be able to identfyand explain their function.)
 
PortfolioAssessment
 
Written test4 hours
 
K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
 –
COMMERCIAL COOKING(Exploratory)
*TWG on K to 12 Curriculum Guide
 –
version January 31, 2012 2
Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment DurationLESSON 2: MENSURATION AND CALCULATIONS
Demonstrate understanding of/on: 
Measuring devices, toolsand equipment for:- Dry and liquidingredients- Special ingredients- Tables of weights andmeasures
Conversion of weightsand measures fromEnglsih to Metric and viceversa.1. Calculation needed tocomplete work tasks areperformed using the four basicprocesses of addition (+),subtraction (-), multiplication(x) and division. (/).2. Calculations involvingfractions, percentages andmixed numbers are used tocomplete tasks.3. Numerical computations areself-checked and corrected foraccuracy.4. Identified and convertedsystems of measurementaccording to reciperequirements.5. Measured ingredientsaccording to reciperequirement.LO 1. Selectmeasuringdevices, toolsandequipmentneeded foreach task.LO 2. Followprocedures inusingmeasuringdevices andinstrumentsLO 3. Identify tablesandconversionsystemsrequired of thetask.LO 4. Carry outmeasurements andcalculations ina required
Activity 2.1
Group ActivitySelecting and listingappropriate tools, devicesand/or equipment to measureingredients and materialspresented to class.
Activity 2.2
Group Activity:Practical application ofmensuration, and calculation ofdry, liquid and specialingredient.
Calibrate specificequipment according to
manufacturer’s manual
 
Gather, calculate andcheck data.
 
Written test
 
PerformanceTest12 hours
 
K to 12 TECHNOLOGY AND LIVELIHOOD EDUCATION
HOME ECONOMICS
 –
COMMERCIAL COOKING(Exploratory)
*TWG on K to 12 Curriculum Guide
 –
version January 31, 2012 3
Content Standard Performance StandardLearningCompetenciesProject/ Activities Assessment Duration
task.
Present data forcritiquing.
LESSON 3: MAINTENANCE OF TOOLS AND EQUIPMENT
Demonstrate understanding of/on: 
Maintaining and storingkitchen tools, utensils andequipment according tospecification and jobrequirement.
Labeling and storing tools,utensils and equipmentaccording tospecifications.1. Tools and equipment areidentified according toclassification/specification and job requirements.2. Non-functional tools andequipment are segregated andlabeled according toclassification.3. Safety of tools and equipmentare observed in accordancewith manuf
acturer’s
instructions.4. Conditions of PersonalProtective Equipment (PPE)are checked in accordance
with manufacturer’s
instructions.LO 1. Checkcondition oftools andequipment.LO 2. Perform basicpreventivemaintenanceLO 3. Label andstore toolsandequipmentproperly.
Activity 3.1
Group ActivityPractical application of basicmaintenance, labeling andstoring of tools and equipment.
 
Written/ Performancetest4 hours
LESSON 4: INTERPRETATION OF PLANS AND DRAWINGS
 
Kitchen types and layouts1. Types of kitchens andappropriate layouts areLO 1. Analyze typesof kitchen and
Activity 4.1
Portfolio12 hours

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