TLE GRADE 7 COOKERY and BPP SYLLABUS

Kalinga Colleges of Science and Technology
Provincial Road, Purok 5, Bulanao, Tabuk City

Kalinga Province
School Year 2022-2023
Syllabus in TLE 7
(Commercial Cooking)
First Quarter
The learner understands the basic concepts and underlying principles in developing fundamental skills in
Grade Level Standard Exploratory Technology and Vocational Education.
The learner demonstrates the proper use of cooking utensils that every kitchen needs, appreciate the importance
Content Standard of cleaning and sanitizing utensils, understand calculating the mark up percentage and how work triangle relate
with different kitchen’s lay out.
The learner transfers learning by: Cleaning equipment should store safely in the designated position and area,
Performance Standard costs of production are computed according to standard procedure, and types of kitchen layouts are identified.
Kalinga Province
Time Frame Topics Learning Competencies Assessment

 Orientation
Week 1 - Student Activity Program
- Rules and Regulations in Culinary Lab/ Classroom
- Pre-test
• Materials of Kitchen Utensils and  Utilizes kitchen tools Formative:

Equipment and Equipment • Picture Analysis
• Cooking Utensils and • Discussion
Week 2 Equipment that every kitchen
needs • Oral Recitation
Summative:
• Activity (Role playing)
• Written Test
• Valuing: Appreciate the (Identifying the materials of different kitchen utensils
importance of kitchen tools and and equipment).  Demonstration (Short skit about
equipment the use of different cooking utensils and equipment)
Kalinga Province
• Cleaning and Sanitizing  Identifies the Formative:
chemicals to be • Discussion
• Sanitizing Methods  Advantages utilized in cleaning • Recitation (Cite some instances how they
and of different chemical and sanitizing use the different cleaning agents or sanitizers
Week 3 kitchen utensils. into their daily living).
sanitizers
Summative:  Short Quiz (Enumerating the
• Cleaning and Sanitizing utensils following: 4 cleaning agents, 3 chemical
sanitizers, and 3 factors influence the
Valuing: Deeping the importance of effectiveness of
cleanliness & orderliness on the food chemical sanitizers).
production industry
 Cleaning Kitchen premises  Maintains the Formative:

Week 4 cleanliness of  Discussion (Skillful
Kalinga Province
• Store and Stack kitchen tools and different kitchen Story Telling integrating the steps in cleaning
equipment utensils and kitchen premises, ways in cleaning and
equipment prior storing tools and equipment).
• How to clean and store cooking before storing and Summative:  Short Quiz (Arranging the steps
tools and equipment stacking them. chronologically regarding the steps in cleaning
kitchen premises and ways in cleaning and
Valuing: Prolonging the life span of storing tools and equipment).
kitchen tools and utensils through proper
maintenance.
 Applies the lesson Summative:

FIRST MID-QUARTER EXAM learned during week  Written Test regarding the
Week 5 1 to 4 topics tackled/discussed on the First
MidQuarter
• Table of weights and measure • Carries Formative:  Discussion

measurement and • Recitation
• Ingredients equivalent calculation in a • Activity
Valuing: Observing accuracy in required task (Completing the table-Solving weights and
Week 6 measuring ingredients • Substitutes of measurement in a
ingredients if other
ingredient is not
available.
Kalinga Province
given problem).
Summative:
 Short Quiz regarding the calculations of
substituting
ingredients
Nutrition Month  Prepares nutritious Formative:
(Snack Preparation) healthy snacks (e.g  Make an artistic poster regarding the theme of
Week 7 Sandwiches)  Uses Nutrition month.
Valuing: Giving importance to one’s kitchen tools
health by preparing nutritious and & utensils correctly
healthy snacks. TRANSFER GOAL: Note:
In line with Nutrition month Post test will be given to students
celebration, the TLE
Department will have an
activity tag as “Fiesta sa
Gym: Halina at
Makisaya, Sa TLE Day
Siguradong May Kita.”
This is to showcase the
talents and skills learned in
different components, so
students will have a chance
to portray the role of an
entrepreneur, baker,
programmer, web developer,
artist etc.
This is also a way for the

Kalinga Province
students to experience the
real world of work.
• How to measure Dry and Liquid  Calculates cost of Formative:

ingredients Production • Discussion  Recitation Summative:
Week 8
• How to Calculate Markup • Demonstration (Proper measuring of liquid
percentage and dry ingredients according to recipe
requirement).
• Calculate Peso Markup  • Written Test (Calculate problem using
Markup based on Cost and Selling price)
Calculate percent Markup based
on Cost
• Calculate percent Markup based

on Selling price
Valuing: Appreciate honesty
Formative:
• Picture Analysis
• Discussion  Recitation Summative:
• Kitchen Floor plan and • Demonstration (Lay-out own dream kitchen.
 Reads and Place the necessary symbols
Week 9 Symbols Interprets kitchen
plan
• Understanding the Basic
Kitchen Lay out and see hoe
Kalinga Province
work triangle functions on each to show the different appliances, counters,
lay out. areas and the direction of work flow).
Valuing: Enhancing one’s patience in  Project (Collect pictures of different types of
interpreting/reading kitchen plan. kitchen and label each layout).

FIRST QUARTER EXAM learned during the  Written Test regarding the topics discussed
Week 10 First Quarter on the First Quarter
Kalinga Province
Daily Lesson Log in TLE 8
(Bread and Pastry Production)
Second Quarter
The learner demonstrates the use of different baking tools and equipment in every kitchen need, understand
Content Standard mensuration and calculation in substituting weights and measurements, appreciate the importance of occupational
safety health procedure and the different hazards and risk identification and control.
The learner transfers learning by: Perform calculation and substitution of weights and measure, appreciate the
Performance Standard importance of occupational safety and health procedures, understand the different electrical and fire safety codes
in each workplace, and perform how to give first aid on emergency.
Kalinga Province
• Baking Tools and  Utilizes different baking Formative:
equipment and their tools and • Picture Analysis
uses equipment • Oral Recitation  Discussion Summative:
Week 1 • Classification of baking • Group activity (Enumerate the names of
tools and equipment different baking tools and equipment shown in
Valuing: Appreciate the the projector). Classify the following tools based
importance of each baking on their usage.
tools and equipment.
• Conversion/ • Performs mensuration Formative:

Week 2 substitution of weights and calculation • Discussion
and measure • Substitutes of • Seatwork (Fill in the blanks: Write the
ingredients if another appropriate value of each table of weights and
• Measuring dry and ingredient is not measures.
liquid ingredients accurately available. Summative:
 Maintain tools and • Demonstration (Proper measuring and
equipment substituting of the following dry and liquid
ingredients).
• Specification of tools • FACT or BLUFF
(Identify the statement if it is fact or bluff regarding the
safety measures in the use of kitchen tools and
Valuing: Observe accuracy equipment & importance to do proper maintenance and
while measuring ingredients safety of kitchen tools and equipment).
•
Kalinga Province
 Types and uses of  Performs basic Formative:
cleaning materials/ preventive measure • Picture Analysis
disinfectant  in keeping tools and • Discussion  Recitation Summative:
Preventive maintenance equipment clean
technique and before storing it. • Identify the following cleaning materials and
Week 3 procedure disinfectant.
 Proper storage of tools

and equipment
Valuing: Observing neatness
and orderliness in storing tools
and equipment.
• Practice Occupational  Identifies the different Formative:

Safety and Health Hazards and Risk  • Film Viewing: Give reactions regarding the
Week 4 Understands presentation of Hazards and Risk. What lessons
procedure  Hazard and
Occupational Safety have learned in the presentation?
Risks and Health (OSH) to Summative:
identification control avoid hazard or risk Identifying the word or group being described or defined
that may occur. regarding OSH symbols.
• OSH Indicators
Valuing: Observing
some occupational
safety and health
procedure while
working.
Kalinga Province
 Applies the lesson learned Summative:
SECOND grading during week  Written Test regarding the topics
Week 5 EXAM 1 to 4 tackled/discussed on the Second MidQuarter
 Personal Hygiene • Performs proper hand Formative:

and Proper Hand washing technique  Demonstration (Short skit cheer regarding the
washing  Philippine • Identifies the different ways on how to wash hands properly).
OSH standard effect of Hazards and
Risk
Week 6
 Effects of Hazard in the • Summative:

workplace  Observe and make
Valuing: Deeper the an interview with the personnel staff on how they
value of hand washing enforced the OSH in the workplace in the given
in the Food Industry. categories by the teacher.
• Control Hazard and  Understands safety Formative:

Week 7 Risk regulations in the • Graded Recitation-regarding the importance of
workplace implementing the clean air act.
• Safety Regulations in Summative:
the workplace  Clean Air • Short Quiz regarding the different control
hazards and identifies industries where
Act
maximum workplace mishaps take place.
Valuing:
Observing/following safety
Kalinga Province
regulations in the workplace
• Fire safety tips in the  Identifies the different Formative:

workplace electrical and fire safety • Discussion (Student centered method).
code to avoid hazard or Summative:
• Electrical safety tips risk in each
• Identify whether it is a fire hazard or not given on
workplace
• Waste management the example. Identify which is being described
Week 8 regarding the fire safety code.
• Electrical and Fire Poster Making- regarding on waste
Safety Code management, how
can this affect our daily living?
• Decontamination of
Personnel or Worker regarding on waste management, how

• Valuing: Observing can this affect our daily living?
proper waste
management in the
kitchen
• Maintain • Understands Formative:

Occupational Safety operational safety and • Discussion
and Health health procedures, • Arrange the fire drill procedure sequence and
Week 9 Awareness  practices and sequence the earthquake drill procedure.
regulations Summative:
Operational safety and
• Applies the emergency • Demonstration (Perform the different ways of
health
drills and training in giving first aid to patient by following the
procedures, practices preparation for the instructions given through simulation).
and regulations calamity.
Note:
• Emergency-Related TRANSFER GOAL: Post test will be given to students
drills and Training The students on their own
Kalinga Province
Valuing: Appreciating ability and confidence were
the importance of able to create a persuasive
disaster preparedness in advertisement that shows the
the workplace. importance of hazard/disaster
preparedness in the working
place.
PERFORMANCE TASK:
Create a short play that
advertises safety awareness
during a hazard/disaster in the
work place.
Week 10 SECOND QUARTER EXAM •  Applies the lesson Summative:

• learned during the  Written Test regarding the topics tackled/discussed on
Second Quarter the Second Quarter
Syllabus in TLE 7
(Commercial Cooking)
Third Quarter
Kalinga Province
The learner demonstrates the proper use of cooking utensils that every kitchen needs, appreciate the importance
Content Standard of cleaning and sanitizing utensils, understand calculating the mark up percentage and how work triangle relate
with different kitchen’s lay out.
The learner transfers learning by: Cleaning equipment should store safely in the designated position and area,
Performance Standard costs of production are computed according to standard procedure, and types of kitchen layouts are identified.

Kalinga Province
• Orientation  Identifies the basic Formative:
• Basic concepts in commercial concepts in commercial
Week 1 cooking cooking  Classifies • Discussion
• Materials of Kitchen Utensils and kitchen utensil according
• Recitation
Equipment to their materials
Summative:
Valuing: Appreciate the importance of
the materials used in kitchen utensils • Written Test (Identifying the materials of
and equipment different kitchen utensils and equipment).
• Cooking Utensils and  Utilizes kitchen tools Formative:

Equipment that every kitchen and Equipment • Picture Analysis
needs
• Discussion
Week 2 • Activity (Role playing)
• Oral Recitation
Valuing: Appreciate the importance of
kitchen tools and equipment Summative:
• Demonstration (Short skit about the use of
different cooking utensils and equipment)
Kalinga Province
• Cleaning and Sanitizing  Identifies the Formative:
chemicals to be • Discussion
• Sanitizing Methods  Advantages utilized in cleaning • Recitation (Cite some instances how they
and of different chemical and sanitizing use the different cleaning agents or sanitizers
Week 3 kitchen utensils. into their daily living).
sanitizers
Summative:  Short Quiz (Enumerating the
• Cleaning and Sanitizing utensils following: 4 cleaning agents, 3 chemical
Valuing: Deeping the importance of sanitizers, and 3 factors influence the
cleanliness & orderliness on the food effectiveness of chemical sanitizers).
production industry
• Cleaning Kitchen premises   Maintains the Formative:

Store and Stack kitchen tools cleanliness of  Discussion (Skillful Story Telling integrating
different kitchen the steps in cleaning kitchen premises, ways
and equipment utensils and in cleaning and storing tools and equipment).
Week 4 equipment prior Summative:  Short Quiz (Arranging the steps
• How to clean and store cooking before storing and chronologically regarding the steps in cleaning
tools and equipment stacking them. kitchen premises and ways in cleaning and
Valuing: Prolonging the life span of storing tools and equipment).
kitchen tools and utensils through proper
maintenance.
Kalinga Province
THIRD MID-QUARTER EXAM learned during week  Written Test regarding the
Week 5 1 to 4 topics tackled/discussed on the First
MidQuarter
• Table of weights and measure • Carries measurement Formative:

and • Discussion
• Ingredients equivalent calculation in a • Recitation
Valuing: Observing accuracy in required task
• Activity
Week 6 • Substitutes of (Completing the
• measuring ingredients • ingredients if other table-Solving weights and measurement in a
ingredient is not given problem).
available. Summative:
 Short Quiz regarding the calculations of
substituting
ingredients
Kalinga Province
 How to measure Dry and Liquid Summative:
ingredients TRANSFER GOAL:  Demonstration (Proper measuring of liquid and
Week 7 Valuing: Observing accuracy in The students on their own dry ingredients according to recipe
measuring ingredients knowledge and skills requirement).
acquired will be able to
prepare healthy sandwiches Note:
and to be evaluated by the Post-test will be given to students.
assigned TLE teachers.
PERFORMANCE TASK:
Prepare healthy sandwiches
so that students will acquire
knowledge regarding one’s
nutrition and skills to be
applied at home.
• How to Calculate Markup  Calculates cost of Formative:

percentage Production • Discussion  Recitation Summative:
Week 8
• Calculate Peso Markup • Written Test
• Calculate percent Markup

based on Cost (Calculate problem using Markup based on
Cost and Selling price)
 Calculate percent Markup based on
Selling price
• Valuing: Appreciate honesty
Kalinga Province
Formative:
 Reads and • Picture Analysis
• Kitchen Floor plan and Interprets kitchen • Discussion  Recitation Summative:
Week 9 Symbols plan
• Demonstration (Lay-out own dream kitchen.
• Understanding the Basic Kitchen Place the necessary symbols to show the
Lay out and see how work different appliances, counters, areas and the
triangle functions on each lay out. direction of work flow).
• Project (Collect pictures of different types of
Valuing: Enhancing one’s patience in
kitchen and label each layout).
interpreting/reading kitchen plan.

THIRD QUARTER EXAM learned during the  Written Test regarding the topics discussed
Week 10 First Quarter on the First Quarter
Kalinga Province
Syllabus in TLE 7
(Bread and Pastry Production)
Fourth Quarter
The learner demonstrates the use of different baking tools and equipment in every kitchen needs, understand
Content Standard mensuration and calculation in substituting weights and measurements, appreciate the importance of occupational
safety health procedure and the different hazards and risk identification and control.
The learner transfers learning by: Perform calculation and substitution of weights and measure, appreciate the
Performance Standard importance of occupational safety and health procedures, understand the different electrical and fire safety codes
in each workplace, and perform how to give first aid on emergency.

Kalinga Province
• Baking Tools and  Utilizes different baking Formative:
equipment and their tools and • Picture Analysis
uses equipment • Oral Recitation  Discussion Summative:
Week 1 • Classification of baking • Group activity (Enumerate the names of
tools and equipment different baking tools and equipment shown in
Valuing: Appreciate the the projector).Classify the following tools based
importance of each baking on their usage.
tools and equipment.
• Conversion/ • Performs mensuration Formative:

Week 2 substitution of weights and calculation • Discussion
and measure • Substitutes of • Seatwork (Fill in the blanks: Write the
ingredients if other appropriate value of each table of weights and
• Measuring dry and ingredient is not measures.
liquid ingredients accurately available. Summative:
 Maintain tools and • Demonstration (Proper measuring and
equipment substituting of the following dry and liquid
ingredients).
• Specification of tools • FACT or BLUFF
(Identify the statement if it is fact or bluff regarding the
safety measures in the use of kitchen tools and
Valuing: Observe accuracy equipment & importance to do proper maintenance and
while measuring ingredients safety of kitchen tools and equipment).
•
Kalinga Province
 Types and uses of  Performs basic Formative:
cleaning materials/ preventive measure • Picture Analysis
disinfectant  in keeping tools and • Discussion  Recitation Summative:
Preventive maintenance equipment clean
technique and before storing it. • Identify the following cleaning materials and
Week 3 procedure disinfectant.
 Proper storage of tools

and equipment
Valuing: Observing neatness
and orderliness in storing tools
and equipment.
• Practice Occupational  Identifies the different Formative:

Safety and Health Hazards and Risk  • Film Viewing: Give reactions regarding the
Week 4 Understands Occupational presentation of Hazards and Risk. What lessons
procedure  Hazard and
Safety and Health (OSH) have learned in the presentation?
Risks to avoid hazard or risk that Summative:
identification control may occur. • Identifying the word or group being described or
defined regarding OSH symbols.
• OSH Indicators
Valuing: Observing some
occupational safety and health
procedure while working.
Kalinga Province
 Applies the lesson learned Summative:
FOURTH MID-QUARTER during week  Written Test regarding the topics
Week 5 EXAM 1 to 4 tackled/discussed on the Second MidQuarter
 Personal Hygiene • Performs proper hand Formative:

and Proper Hand washing technique  Demonstration (Short skit cheer regarding the
washing  Philippine • Identifies the different ways on how to wash hands properly).
OSH standard effect of Hazards and
Risk
Week 6
 Effects of Hazard in the • Summative:

workplace  Observe and make
Valuing: Deeper the an interview with the personnel staff on how they
value of hand washing enforced the OSH in the workplace in the given
in the Food Industry. categories by the teacher.
• Control Hazard and  Understands safety Formative:

Week 7 Risk regulations in the • Graded Recitation-regarding the importance of
workplace implementing the clean air act.
• Safety Regulations in Summative:
the workplace  Clean Air • Short Quiz regarding the different control
hazards and identifies industries where
Act
maximum workplace mishaps take place.
Valuing:
Observing/following safety
regulations in the workplace
Kalinga Province
• Fire safety tips in the  Identifies the different Formative:
workplace electrical and fire safety • Discussion (Socratic Method).
code to avoid hazard or Summative:
• Electrical safety tips risk in each
• Identify whether it is a fire hazard or not given on
workplace
• Waste management the example. Identify which is being described
Week 8 regarding the fire safety code.
• Electrical and Fire • Poster Making-
Safety Code
• Decontamination of
Personnel or Worker regarding on waste management, how

• Valuing: Observing can this affect our daily living?
proper waste
management in the
kitchen
Kalinga Province
• Maintain • Understands Formative:
Occupational Safety operational safety and • Discussion
and Health health procedures, • Arrange the fire drill procedure sequence and
Week 9 Awareness  practices and sequence the earthquake drill procedure.
regulations Summative:
Operational safety and
• Applies the emergency • Demonstration (Perform the different ways of
health
drills and training in giving first aid to patient by following the
procedures, practices preparation for the instructions given through simulation).
and regulations calamity.
Note:
• Emergency-Related TRANSFER GOAL: Post-test will be given to students
drills and Training The students on their own
Valuing: Appreciating the ability and confidence were
importance of disaster able to create a persuasive
preparedness in the workplace. advertisement that shows the
importance of hazard/disaster
preparedness in the working
place.
PERFORMANCE TASK:
Create a short play that
advertises safety awareness
during a hazard/disaster in the
work place.
Week 10 FOURTH QUARTER EXAM  Applies the lesson learned Summative:

during the Second Quarter  Written Test regarding the topics tackled/discussed on
the Second Quarter

TLE GRADE 7 COOKERY and BPP SYLLABUS

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TLE GRADE 7 COOKERY and BPP SYLLABUS

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Kalinga Colleges of Science and Technology

Provincial Road, Purok 5, Bulanao, Tabuk City

Time Frame Topics Learning Competencies Assessment

Week 1 - Student Activity Program

- Rules and Regulations in Culinary Lab/ Classroom

• Materials of Kitchen Utensils and  Utilizes kitchen tools Formative:

 Cleaning Kitchen premises  Maintains the Formative:

 Applies the lesson Summative:

• Table of weights and measure • Carries Formative:  Discussion

This is also a way for the

• How to measure Dry and Liquid  Calculates cost of Formative:

• Calculate percent Markup based

 Applies the lesson Summative:

Daily Lesson Log in TLE 8

(Bread and Pastry Production)

• Conversion/ • Performs mensuration Formative:

 Proper storage of tools

• Practice Occupational  Identifies the different Formative:

 Personal Hygiene • Performs proper hand Formative:

 Effects of Hazard in the • Summative:

• Control Hazard and  Understands safety Formative:

• Fire safety tips in the  Identifies the different Formative:

Personnel or Worker regarding on waste management, how

• Maintain • Understands Formative:

Week 10 SECOND QUARTER EXAM •  Applies the lesson Summative:

Time Frame Topics Learning Competencies Assessment

• Cooking Utensils and  Utilizes kitchen tools Formative:

• Cleaning Kitchen premises   Maintains the Formative:

• Table of weights and measure • Carries measurement Formative:

• How to Calculate Markup  Calculates cost of Formative:

• Calculate percent Markup

 Applies the lesson Summative:

(Bread and Pastry Production)

Time Frame Topics Learning Competencies Assessment

• Conversion/ • Performs mensuration Formative:

 Proper storage of tools

• Practice Occupational  Identifies the different Formative:

 Personal Hygiene • Performs proper hand Formative:

 Effects of Hazard in the • Summative:

• Control Hazard and  Understands safety Formative:

Personnel or Worker regarding on waste management, how

Week 10 FOURTH QUARTER EXAM  Applies the lesson learned Summative:

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