K to 12 Basic Education Curriculum in TLE

COOKERY Grade 7 Competencies Allocation

for
180 TEACHING-LEARNING DAYS
SY 2014-2015

(FIRST QUARTER)
Day Competencies Instructional Materials/
References
JUNE

2 Orientation/Introduction/Getting to Know

3 Pre Test
4 Identify materials for Kitchen Tools & Equipment Actual examples of material for
KTE/ Learning Module pp 8-9
5 Identify Kitchen Tools Actual examples of material for
KTE / LM pp 9-13
6 Identify Kitchen Tools Actual KT available /
LM pp 9-13

9 Identify Kitchen Tools Actual KT / LM pp9-13

10 Demonstrate of the use of KT (teacher) Actual KT / LM pp 9-13

11 Return Demonstration of the use of KT Actual KT / LM pp 9-13

12
13 Return Demonstration of the use of KT Actual KT / LM pp 9-13

16 Identify Kitchen Equipment Actual Equipment Available /

LM pp 9-13
17 Demonstration of use of Equipment (Teacher) Actual Equipment Available/
LM pp 9-13

18 Return Demonstration of the Use of Equipment Actual Equipment available/

LM pp 9-13
19 Demonstrate use of Personal Protective Equipment Actual PPE/ LM p 73

20 Identify various types of Cleaning Agents Actual cleaning agents

available/ LM pp 19-25

23 Follow Cleaning & Sanitizing procedures for KTE Actual Cleaning Agents/
LM pp 19-25
24 Demonstrate correct cleaning procedure of kitchen premises Actual cleaning tools/agents/
LM pp 19-25
25 Demonstrate Storing & Stacking of KTE Actual KTE & Storage Area/
LM pp 26-32

1
26 Demonstrate Storing & Stacking of KTE Actual KTE & Storage Area
( cabinet/cupboard)/pp36-32
27 Memorize Common Abbreviations in Cookery Cook Books/ LM p 31

30 Identify the Measuring tools Actual Measuring tools/

LM pp 38-40
JULY De
Dr
1 Return Demonstration on Measuring Dry Ingredients Actual tools & ingredients/
LM pp 38-40
2 Return Demonstration on Measuring Dry Ingredients Actual tools & ingredients/
LM pp 38-40
3 Demonstration on Measuring Liquid Ingredients/Teacher Actual tools & ingredients/
LM pp38-40
4 Return Demonstration on Measuring Liquid Ingredients Actual tools & ingredients/
LM pp 38-40

7 Return Demonstration on Measuring Liquid Ingredients Actual tools & ingredients/

LM pp 38-40
8 Return Demonstration on Measuring Liquid Ingredients Actual tools & ingredients/
LM pp 38-40
9 Calculate Cost Production by ₱/Php Mark Up Activity Exercises/ LM pp 49-50

10 Calculate Cost Production by % Mark Up Activity Exercises/ LM pp 49-50

11 Calculate Cost Production/ Profit per Serving Activity Exercises/ LM p 51

14 Perform Substitution of Ingredients Activity Exercises/ LM pp 41-67

15 Perform Conversion of Ingredients Accdg to Recipe Requirement Activity Exercises/ LM pp 35-37

16 Determine Parts & Function of a Kitchen Layout Activity Exercises/ LM pp 63-64

17 Identify Basic Kitchen Symbols Activity exercises/ LM pp 56-60

18 Differentiate Kitchen Shape Designs Activity Exercises/ LM pp 64-68

21 Draw a Kitchen Design (of choice or own home’s kitchen) Drawing Materials/
LM pp 64-68
22 Explain Importance of OHSP Module/LM p 73 & 85
23 Recall Importance of PPE Actual PPE/ LM p.73 & 85

24 Identify the hazards in the workplace: & ways of prevention Module/ LM pp 86-94

25 Identify Hazards in the Workplace; & ways of prevention Module LM pp 86-94

28

2
29 Enumerate Responsibilities of the owner & the workers Module/ LM pp 78-82

30 Write a Paragraph on “ Prevention is Better than Cure” Module/ LM pp 81

31 Draw or make a Warning Signage of Hazard & Risks in the Activity Materials/ LM p 83
Workplace activity

AUGUST

1 REVIEW Old Test Papers

4 UNIT test/ Long test

5 TLE EXAM/ checking/ solving for MPS

6 Consolidation of all Requirements

8 1stQuarterly Test

3
 K to 12 CURRICULUM IN TLE

COOKERY Grade 7
BUDGET OUTLAY

Prepared and Submitted by:

Teresita G. Bello
Teacher III
TLE - DHSBNHS

JEANALYN L. JAMISON
Head TLE Department

MELGAR B CORONEL
EPS I-EPP/TLE

GLADYS AMYLAINE D. SALES

OIC- Schools Division Superintendent
Division of La Carlota City

PORTIA M.MALLORCA, Ph.D. ,CESO V

Schools Division Superintendent
Division of La Carlota City