JUNIOR HIGH SCHOOL

DEPARTMENT
CURRICULUM MAP

Subject Area and Grade Level: HOME ECONOMICS – COOKERY 9 Quarter: 1st

The learners lead to National Certificate Level II (NC II) that develop knowledge and skills and attitudes in the performance of
Program Standard
Cookery Tasks.
The learners possess the knowledge of the tools, equipment and paraphernalia, maintenance of tools, equipment and
Grade Level Standard paraphernalia, perform mensuration and calculation, interpretation of drawings and plans; practice of Occupational Health and
Safety Procedures.
Content Cookery
The learners possess the knowledge of the tools, equipment and paraphernalia, maintenance of tools, equipment and
Content standard paraphernalia, perform mensuration and calculation, interpretation of drawings and plans; practice of Occupational Health and
Safety Procedures.
Performance Standard The learners independently demonstrate common competencies in cookery as prescribed in the TESDA Training Regulation
Formation Standard The learners demonstrate Excellence through committing oneself to continuous enhancement of knowledge and skills.
(PVMSCV/ Social Teaching)
Enduring Understanding 1. Cooking can be accomplished systematically to save time, effort, and resources. Most of the work cannot be done using bare
hands. To do the task, kitchen tools or equipment are needed to perform the job.
2. Correctness of the entry of different forms used in cooking is necessary in order to acquire right, complete and accurate number
of materials and tools needed in a specific cooking job.
3. In receiving the deliveries, understand that you need to ensure that the right materials and supplies were delivered and all in
good condition without defects.
4. Kitchen measuring tools and instruments are sensitive and delicate so extra care is necessary in handling them. These are
used to measure ingredients properly
5. 5’s is an approached of organizing and managing the workplace and work flow with the intent to improve efficiency by
eliminating wastes, improving flow of production, reducing process delays.

Essential Questions
Transfer Goal
6. Special consideration is given to balance so that the tool/equipment will be properly maintained and prevent loses.
7. The goal of all occupational safety and health programs is to foster a safe work environment. It is concerned with protecting the
safety, health and welfare of people engaged in work or employment.
1. Why is it important to use appropriate tools and equipment in a specific task?
2. What is the purpose of using appropriate forms or documents in requesting kitchen tools and equipment?
3. How does a supply officer or logistics officer do in purchasing and receiving the deliveries of what he purchased?
4. What is the importance of using measuring tools and instrument as per object to be measured on job requirements?
5. Does 5’s approach helps in workshop keeping? Why?
6. Why maintain inventory of tools and equipment?
7. What is the goal of Occupational Health and Safety Procedure?
The learners will be able to independently use the acquired knowledge and skills and be globally competitive in community.

Week No. Learning Competencies Assessment Performance Task Activities Resources

Formative assessment: Project plan: Alarm WORD UP!

1. Utilize appropriate kitchen
tools, equipment, and
paraphernalia
1.1 identify types of tools,
equipment, and
paraphernalia
1.2 classify the types of
1
appropriate cleaning tools
and equipment based on
their uses
1.3 describe the various
types of kitchen tools,
equipment, and
paraphernalia
 Identification, or Warning Posts
identifying the kitchen and Signages
tools and materials
that are usually used Insufficiency of
in electrical task. available signages is a
 Matching Type, they school wide problem  Payne, June et al (2010). Thesis;
will match the that a learner can be Introduction to Food Service, South
appropriate form harmed or suffer to a Asia, Pearson Education PTE. LTD.
used in requesting risk caused by  http://www.depedbataan.com/
tools and materials to accident. resources/9/
its description. k_to_12_cookery_learning_module.pdf
Summative Goal:
Assessment: The students will make
Oral Recitation, Leaner-Friendly
assessing their Signage on School
strengths and Premises
weaknesses based on

2. Maintain appropriate
kitchen tools, equipment,
and paraphernalia
2.1 select various types of
chemicals for cleaning and
sanitizing kitchen tools,
equipment, and
paraphernalia
2.2 clean and sanitize
2 kitchen tools and 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 areas
3. Store and stack kitchen
tools and equipment
3.1 store or stack cleaned
3 Draw Lots
equipment and utensils
safely in the designated
place
4. Carry out measurements
and calculations in a
required task
4 4.1 give the abbreviations
and equivalents of
measurements
4.2 identify the types of
the results of the Oral Role:
Recitation Work will be done in
groups in order for
Formative Assessment them to collaborate  Esmilla-Sercado V., (2014), Skills for
 Matching Type, they and think critically in a Lifetime in TLE (1st Edition),
will match the constructing Alarm or Valenzuela City, JO-ES Publishing
appropriate form Warning Signages House, Inc.
used in cleaning  http://www.depedbataan.com/
chemilcals to its Audience: resources/9/
description. Teacher and students k_to_12_cookery_learning_module.pdf
Situation:
 Enumeration, list
down the cleaning Imagine that you need
signages to avoid
chemicals
harm and accident-
prone areas. You have
Summative Assessment
conducted an
Quiz, assessing their
strengths and observation around the
weaknesses based on area to find any
the results of the quiz available signages but
you only see Fire Exit..
In order for you to
create signages for co-
learners to address the  Esmilla-Sercado V., (2014), Skills for
Summative insufficiency of
a Lifetime in TLE (1st Edition),
Assessment: available signages
Valenzuela City, JO-ES Publishing
 Demonstration, especially if the areas
House, Inc.
creating a proper are accident prone  http://www.depedbataan.com/
plotting of electrical areas.
resources/9/
plan k_to_12_cookery_learning_module.pdf
Product:
Waring Signages are
Formative  Esmilla-Sercado V., (2014), Skills for
product of reminders
Assessment: to make our life better. a Lifetime in TLE (1st Edition),
 Identification, The best remedy to Valenzuela City, JO-ES Publishing
identifying the proper address the House, Inc.
checking or insufficiency of  http://www.depedbataan.com/
maintenance available signages are resources/9/ k_to_12_commercial
procedure of tools cooking_learning_module.pdf
 measuring tools to create with
4.3 describe the functions of and equipment collaboration to each
measuring tools student. It also
4.4 measure ingredients Summative develops the student’s
according to recipe Assessment: enhancement of
requirement  Quiz, assessing their knowledge and skills in
4.5 convert systems of strengths and creating a safe and
measurement according to weaknesses based healthy environment.
recipe requirement on the results of the
4.6 perform substitution of quiz
ingredients
Formative  Esmilla-Sercado V., (2014), Skills for
Assessment: a Lifetime in TLE (1st Edition),
 Conversion, convert Valenzuela City, JO-ES Publishing
the following House, Inc.
5. Calculate cost of measurements to its  http://www.depedbataan.com/
production corresponding unit of resources/9/ k_to_12_commercial
5.1 discuss principles of measurement cooking_learning_module.pdf
costing  Problem Solving,
5 solve the following
5.2 compute cost of
cost of production
production
5.3 validate computed cost Summative
of production Assessment:
Quiz, assessing their
strengths and
weaknesses based on
the results of the quiz
6. Read and interpret Formative  Esmilla-Sercado V., (2014), Skills for
kitchen plans Assessment: a Lifetime in TLE (1st Edition),
6.1 read and interpret  Identification, Valenzuela City, JO-ES Publishing
architectural kitchen identifying the House, Inc.
6 symbols and layout electrical signs and  http://www.depedbataan.com/
symbols to its resources/9/ k_to_12_commercial
according to specifications in
descriptions cooking_learning_module.pdf
the blueprint
6.2 determine parts and Summative
functions of a kitchen layout Assessment:

7. Prepare a kitchen layout
7.1 prepare a sketch and
7
layout according the type of
kitchen
8. Importance of
Occupational Health and
Safety Procedures
8.1 recognize the
importance of OHSP
8 resources/9/ k_to_12_commercial
8.2 explain safety
regulations, hazard control
practices, and procedures
based on organization
procedures
9. Identify Hazards and Risks
in the Workplace
9 9.1 determine the types of
hazards and risks the
workplace
10. Evaluate and Control
Hazards and Risks in the
Workplace
10.1 Follow consistently OHS
10
procedure for controlling
hazards/risks
10.2 Use Personal Protective
Equipment (PPE) in
 Demonstration,
creating a their own
Quiz, assessing their
strengths and
weaknesses based on
the results of the quiz
Formative Assessment:  Esmilla-Sercado V., (2014), Skills for
Identification a Lifetime in TLE (1st Edition),
Valenzuela City, JO-ES Publishing
Summative Assessment: House, Inc.
Demonstration
Formative Assessment:  Esmilla-Sercado V., (2014), Skills for
Oral Recitation a Lifetime in TLE (1st Edition),
Valenzuela City, JO-ES Publishing
Summative Assessment: House, Inc.
Quiz  http://www.depedbataan.com/
cooking_learning_module.pdf
Formative Assessment:  Esmilla-Sercado V., (2014), Skills for
Identification a Lifetime in TLE (1st Edition),
Valenzuela City, JO-ES Publishing
Summative Assessment: Charades House, Inc.
Quiz  http://www.depedbataan.com/
Demonstration resources/9/ k_to_12_commercial
cooking_learning_module.pdf
Formative Assessment:  Esmilla-Sercado V., (2014), Skills for
Identification a Lifetime in TLE (1st Edition),
Enumeration Valenzuela City, JO-ES Publishing
House, Inc.
Summative Assessment:  http://www.depedbataan.com/
Reporting resources/9/ k_to_12_commercial
Quiz cooking_learning_module.pdf
 accordance with OHS
10.3 Conduct emergency-
related drills and training
10.4 Maintain OHSP
awareness

Prepared by: Checked by: Noted by:

Ms. Edel Jonna O. Reyes Ms. Lei Ann Cajang Mrs. Annaline DC. Ondrade
TLE Teacher JHS Academic Coordinator JHS Principal