MACRO CURRICULUM IN GRADE 8

FIRST QUARTER – COOKERY

MAKING MEANING
ESTIMATED LEARNING
(CONTENT ESSENTIAL QUESTION/S
UNIT TITLE TIME COMPETENCIE PERFORMANCE TASK WRITTEN WORKS
STANDARD/PERFORMAN (BIG IDEA)
FRAME S CODE
CE STANDARD)

PART I: PERSONAL 1 DAY 1.1 assess one’s CS: The learners How can I prepare an Activity #1: Make a flow chart of Select two (2)
ENTREPRENEURIAL PECS: demonstrate an activity plan that aligns with a business that you prepare and businesses in your
COMPETENCIES (PECs) characteristics, understanding one’s PECs that of a practitioner in answer the following questions: community. Request for
lifestyle, skills, cookery? 1. If you wish to start a an interview with owner
Chapter 1: Recognize PECs traits PS: The learner recognize business and become an on which opportunity
needed in cookery 1.2 compare his/her PECs and prepare an entrepreneur; what influenced their decision
one’s PECS with activity plan that aligns that would be your personal to start their businesses.
Lesson 1: The Nature of
with that of a
Entrepreneurship those of an gains? List at three (3) Share your interview
practitioner/entrepreneur in
Lesson 2: Filipino Values entrepreneur cookery personal gains. findings in class.
Favorable in Entrepreneurship (TLE_PECS7/8- 2. What would your
Lesson 3: The skills of an 00-1) community and the
Entrepreneur country gain if you
establish a business and
become an
entrepreneur?

PART II: ENVIRONMENT AND 1 DAY 1.1 discuss SWOT CS: The learners How can I generate a Activity #2: Construct and
MARKET analysis demonstrate an business idea and do SWOT generate a business idea based
1.2 generate a understanding environment analysis based on the on the key concepts of
Chapter 2: Generating a business idea and market in cookery environment and market in environment and market of
Business Idea that Relates with based on the cookery? cookery including the SWOT
a Career Choice SWOT analysis PS: The learners create a analysis.
Lesson 1: Marketing Mix (TLE_EM7/8- business idea based on the
00-1)
analysis of environment and
Lesson 2: Market Research market in cookery

Lesson 3: SWOT Analysis

UNIT 1: USE OF KITCHEN 4 DAYS 1.1 identify types CS: The learners How can I properly use and P.T. #1: Go to the School TLE Long Test:
TOOLS, EQUIPMENT, AND of tools, demonstrate an maintain the kitchen tools, Laboratory. Choose one (1) *Use of Kitchen tools
PARAPHERNALIA equipment, and understanding the use and equipment and kitchen tools and equipment *Maintenance of
paraphernalia maintenance of equipment paraphernalia in cookery? and Perform how to use it in the Kitchen tools
Lesson 1: Utilizing Appropriate 1.2 classify the in cookery class.
Kitchen Tools, Equipment, and types of
Paraphernalia appropriate PS: The learners
cleaning tools independently use and
and equipment maintain tools, equipment,
based on their and materials in cookery
uses according to standard
1.3 describe the operating procedures
various types of
kitchen tools,
equipment, and
paraphernalia
(TLE_HECK7/8
UT-0a-1)

How can I maintain the P.T. #2: The students will create
2.1 select various
UNIT 2: MAINTENANCE OF 4 DAYS tools, equipment, and a guideline that segregate
types of
KITCHEN TOOLS, AND chemicals for materials in cookery different types of kitchen tools,
EQUIPMENT cleaning and according to the standard equipment and paraphernalia
sanitizing kitchen operating procedures? depending on their cluster to
Lesson 2: Maintaining tools, equipment, familiarize themselves the
Appropriate Kitchen Tools, and kitchen tools. (Guidelines also
Equipment, and Paraphernalia paraphernalia include the use and
2.2 clean and maintenance of the tools,
Lesson 3: Storing and Stocking sanitize kitchen equipment and paraphernalia of
tools and
Kitchen Tools and Equipment cookery).
equipment
following
manufacturer’s
instructions
2.3 use cleaning
tools, equipment,
 and
paraphernalia in
accordance to
standard
operating
procedures
2.4 maintain
kitchen tools,
equipment, and
work area
(TLE_HECK7/8
MT-0b-2)
3.1 store or stack
cleaned
equipment and
utensils safely in
the designated
place
(TLE_HECK7/8M
T-0c-3)

UNIT 3: PERFORMANCE OF 5 DAYS 1.1 give the CS: The learners How can I perform P.T. #3: Each student will do an PRE-TEST:
MENSURATION AND abbreviations demonstrate an mensuration and calculation actual demonstration of how - Equivalent
CALCULATIONS and equivalents understanding performing applied to the ingredients in the proper way of measuring Measurement
of measurements mensuration and calculation cookery? and calculating ingredients is do and Substitution
Lesson 4: Carrying out 1.2 identify the in cookery in cookery.
Measurements and types of
Calculations in a Required Task measuring tools PS: The learners Materials needed:
1.3 describe the independently measure and Measuring Cups/Spoons
Lesson 5: Calculating Cost of functions of calculate ingredients in Spatula
Product measuring tool cookery Utility tray
1.4 measure Canister
ingredients
according to Ingredients:
recipe Flour or cornstarch
requirement Refined sugar
1.5 convert Brown sugar
 systems of Margarine
measurement Water
according to
recipe
requirement
1.6 perform
substitution of
ingredients
(TLE_HECK7/8P
M-0d-4)
2.1 discuss
principles of
costing
2.2 compute cost
of production
2.3 validate
computed cost of
production
(TLE_HECK7/8P
M-0e-5)

UNIT 4: INTERPRETATION OF 5 DAYS 1.1 read and CS: The learners How can I create and Activity #1: Each student will LongTest:
KITCHEN LAYOUT interpret demonstrate an interpret kitchen lay out interpret the sample given - Kitchen layout
architectural understanding the using the standard kitchen layout and after they designs and
Lesson 6: Reading and kitchen symbols interpretation of diagrams, procedures? interpret the sample given symbols.
Interpreting Kitchen Plans and layout plans, and kitchen layout. layout they need to do their
according to own layout using the standard
Lesson 7: Preparing Kitchen specifications in PS: The learners procedures.
Layout the blueprint independently interpret
1.2 determine kitchen/shop layouts based Materials needed:
parts and on given blueprints. Illustration Board
functions of a Pencil with eraser
kitchen layout Ruler
(TLE_HECK7/8KL- Technical pens
0f-6)
2.1 prepare a
sketch and layout
according the
type of kitchen
 (TLE_HECK7/8KL
0g-7)

UNIT 5: PRACTICE OF 5 DAYS 1.1 recognize the CS: The learners How can I practice the Activity #2: Make a group of Long Test for Lesson 8 to
OCCUPATIONAL HEALTH AND importance of demonstrate an Health and Safety four (4). Do actual 10.
SAFETY PROCEDURES OHSP understanding the practice procedures inside the demonstration of proper safety
1.2 explain safety of occupational health and school/home? procedures on one (1) of the
Lesson 8: Recognizing the regulations, safety procedures emergency – related drills and
Importance of Occupational hazard control trainings based on OHSP.
Health and Safety Procedure practices, and PS: The learners -Earthquake drill
procedures independently practice -Fire drill
Lesson 9: Identifying Hazards based on occupational health and
and Risks in the Workplace organization safety procedures
procedure
Lesson 10: Evaluating and (TLE_HECK7/8OH
Controlling Hazards and Risks in SP-0h-8)
the Workplace 2.1 determine
the types of
hazards and risks
the workplace
(TLE_HECK7/8
OHSP0i-9)
3.1 Follow
consistently OHS
procedure for
controlling
hazards/risks 3.2
Use Personal
Protective
Equipment (PPE)
in accordance
with OHS
3.3 Conduct
emergency-
related drills and
training
3.4 Maintain
OHSP awareness
(TLE_HECK7/8OH
SP0j-10)