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  • Budget of Work Tle G-7 Drafting

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    VictorinoChin
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    The document is a budget of work for a TLE-Cookery course at Sampaguita High School for the first quarter of the 2018-2019 school year. It outlines 48 hours of instruction over topics like basic cookery concepts, kitchen tools and equipment, cleaning and sanitizing methods, appetizers, and food presentation. The course aims to teach students skills for career opportunities in cookery through hands-on lessons in a safe and sanitary kitchen environment.

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    The document is a budget of work for a TLE-Cookery course at Sampaguita High School for the first quarter of the 2018-2019 school year. It outlines 48 hours of instruction over topics like basic cookery concepts, kitchen tools and equipment, cleaning and sanitizing methods, appetizers, and food presentation. The course aims to teach students skills for career opportunities in cookery through hands-on lessons in a safe and sanitary kitchen environment.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    54 views2 pages

    Budget of Work Tle G-7 Drafting

    Uploaded by

    VictorinoChin
    The document is a budget of work for a TLE-Cookery course at Sampaguita High School for the first quarter of the 2018-2019 school year. It outlines 48 hours of instruction over topics like basic cookery concepts, kitchen tools and equipment, cleaning and sanitizing methods, appetizers, and food presentation. The course aims to teach students skills for career opportunities in cookery through hands-on lessons in a safe and sanitary kitchen environment.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Department of Education

    National Capital Region


    Division of City Schools
    Caloocan City
    SAMPAGUITA HIGH SCHOOL
    Gear Up Towards quality education,
    where students enter to learn, to achieve and to live for Better tomorrow.

    BUDGET OF WORK: TLE- Cookery 9


    1st QUARTER
    S.Y. 2018-2019

    TOPIC OBJECTIVES No. of Day/Hour

    Basic concepts in Cookery Explain basic concepts in Cookery


    Relevance of the course Discuss the relevance of the course 6
    Career opportunities Explore on opportunities for cookery as a career
    Kitchen tools and equipment recognize kitchen tools and equipment to be 6
    Care of cooking ware cleaned and sanitized;
    Care of kitchen tools and equipment identify the chemicals to be utilized in cleaning
    and sanitizing kitchen tools and equipment;
    prepare cleaning agents in accordance with the
    manufacture’s instruction/procedure;
    Chemicals used in cleaning and sanitizing clean and sanitize kitchen tools and equipment; 4
    kitchen tools and equipment. and store cleaned kitchen tools and equipment.
    Steps in washing dishes
    Washing with the dishwasher
    Methods of cleaning equipment Recognize kitchen premises to be cleaned and 4
    Fundamental cleaning procedure sanitized;
    Classify and describe the uses of cleaning agents;
    methods of sanitizing kitchen tools and Clean the kitchen area in accordance with food
    equipment after cleaning them. safety and occupational health regulations; 6
    Proper storage of kitchen tools and
    equipment
    Types of sanitizers and disinfectants Use cleaning agents in sanitizing kitchen
    Procedure for disinfecting premises premises; 5
    Storage and security of chemicals Follow safety and first aid procedures.
    Classification of appetizers classify appetizers according to ingredients; and
    Identify ingredients according to the given recipe 8
    Fundamentals of plating 4
    identify the fundamentals of plating;
    Basic principles of platter presentation
    Sanitary practices when storing salads and observe sanitary practices in presenting 5
    appetizers appetizers
    Total No. of Hour 48
    Prepared by:

    VICTORINO C. CHIN II
    Teacher I

    Checked by:

    MARIZA A. RILLERA
    Master Teacher I

    Noted by:

    DIVINA C. CANILLO
    TLE Department Head

    LUISITO C. ORMA
    Principal

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