GRADE LEVEL: Grade 7/8
SUBJECT: COOKERY
NOMINAL HOURS: 40 HOURS
COMPONENT: HOME ECONOMICS
QUARTER CONTENT STANDARDS
The learners
demonstrate an
understanding the use
and maintenance of
equipment in cookery
PERFORMANCE STANDARDS
The learners independently
use and maintain tools,
equipment, and materials in
cookery according to
standard operating
procedures
MOST ESSENTIAL LEARNING COMPETENCIES DURATION K-12 CG Code
LO 1. Utilize appropriate kitchen tools, equipment, 2 WEEKS TLE_HECK7/8UT-
and paraphernalia 0a-1
1.1 identify types of tools, equipment, and
paraphernalia
1.2 classify the types of appropriate cleaning tools
and equipment based on their uses
LO 2. Maintain appropriate kitchen tools, 1 WEEK TLE_HECK7/8MT-
equipment, and paraphernalia 0b-2
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1.1 select various types of chemicals for cleaning

and sanitizing kitchen tools, equipment, and
paraphernalia
1.2 clean and sanitize kitchen tools and equipment
following manufacturer’s instructions use
cleaning tools, equipment, and paraphernalia in
accordance to standard operating procedures
maintain kitchen tools, equipment, and work
areas

The learners The learners independently LO 1. Carry out measurements and calculations in 3 WEEKS TLE_HECK7/8PM-
demonstrate an measure and calculate a required task 0d-4
understanding ingredients in cookery 1.1 give the abbreviations and equivalents of
performing measurements
mensuration and 1.2 measure ingredients according to recipe
calculation in cookery requirement
1.3 convert systems of measurement according to
recipe requirement
1.4perform substitution of ingredients

LO 2. Calculate cost of production 1 WEEK TLE_HECK7/8PM-

2.1 discuss principles of costing 0e-5
2.2 compute cost of production

The learners The learners independently 1 WEEK TLE_HECK7/8OHSP-

demonstrate an practice occupational health 0h-8
LO 1. Importance of Occupational Health and
understanding the and safety
Safety Procedures
practice of
1.1 recognize the importance of OSH
occupational health
and safety