OBJECTIVES
OR LEARNING EXPERIENCES
The objectives of the exploratory curriculum
for grades 7 focuses on the understanding
the basic concepts behind Commercial
Cooking on how to effectively use these
resources in students daily living. Topics
about kitchen tools, cleaning and sanitizing,
conversion of weights and measurements,
substitution of weights, costing, lay out,
hazards and risk develops the student basic
life skills as well as helps them contribute to
the activities in home and community.
CONTENT TEACHING LEARNING STRATEGIES
The Commercial Cooking
Exploratory Course Curriculum
contains topics which help the
student in understanding the key
concepts about cooking and how it
can be used in their everyday lives
as well as on how it will affect their
future careers. The content
emphasizes on achieving one of the
basic needs of the household which
is a necessity to have a healthy and
nutritious food that nourishes the
human body. Topics about cleaning
kitchen premises, storing tools and
equipment, hazards and risk help
the student to become responsible
in their homes, society,
environment and future career.
ASSESSMENT EVALUATION
The primary goal of Commercial Cooking
Exploratory Course is to equip learners with
knowledge and skills regarding cookery.
Students are exposed to basics of using the
tools and equipment, cleaning and sanitizing,
weight and measurement, costing, lay-out,
occupational health and safety. These
preparatory knowledge and skills are needed
by the students or what the student should
know and be able to do appropriately with
regards to their language, motor or physical
and cognitive development.
The Commercial Cooking