417

The learner The learner consistently LO 2. Clean and lubricate machine TLE_HEDM7/8BM-
demonstrates performs basic maintenance of 1 WEEK 0i-7
understanding in sewing machine in 1.1. Observe proper handling and cleaning of
performing basic dressmaking/tailoring. the machine
maintenance of sewing 1.2 Resolve common machine troubles
machine in 2.1 Follow the safety procedures in machine
dressmaking/tailoring. cleaning
2.2 Perform regular maintenance schedules

The learner The learner consistently LO 1. Identify and evaluate hazards and risks 1 WEEK TLE_HEDM7/8BM-
demonstrates practices occupational safety 0j-8
understanding in and health in 1.1. Explain workplace hazards and risks
practicing occupational dressmaking/tailoring. 1.2. Identify hazards and risks in the workplace
safety and health in 1.3. Explain the causes of hazards and risks
dressmaking/tailoring.

GRADE LEVEL: Grade 7/8

SUBJECT: COOKERY
NOMINAL HOURS: 40 HOURS
COMPONENT: HOME ECONOMICS

QUARTER CONTENT STANDARDS PERFORMANCE STANDARDS
The learners The learners independently
demonstrate an use and maintain tools,
understanding the use equipment, and materials in
and maintenance of cookery according to
equipment in cookery 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