K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) Course Description: The curicum gude s an exploratory course in Ceakery, which leas to National Certificate Level I (NC 1). It covers Rive common competencies that a high schoal student ought to possess, namely 1) nonledge ofthe use of tous, equpmert, and paraphernalia: 2) maintenance of tools, equipment, and paraphernalia: 3) performance of mersuraton and calcalion: 4) interpretation of techrical drawings and plans; and’) the practice of Occupational Health ad Safety Proceduves (GHP) The preliminaies ofthis exploratory couse include the flloning! 1) dscussion onthe relevance of the course; 2) explanation of Fey concepls relative to the couse, apd 3) exploration of career eppertunties CONTENT, PERFORMANTE TEARNING: TEARNING: Ey STANDARD ‘STANDARD COMPETENCIES jeans MATERIALS Tatroduction The Tearrere The Teamesindependerly_| Te learners 1 Basle concept in demonatrate an demonstrate commen | 1. explain base cookery Understanding of basic | competences in coakery as |” anceps In cookery 2. Relevance ofthe couse | concepts andtheares | presenbed inthe TESDA |. discuss the 3. Creer opportunities in cookery Training Regulation felovance ofthe 3. explore ‘opportunities for cooery a3 career PERSONAL ENTREPRENEURIAL COMPETENCIES —PECE 1 Beserement of Personal The lesnaisrecogrme | LOT, Recognize PECs | TE PECS7/8-00-T Entrepreneurial his/her PEGS and prepare | needed im cookery Competencies and Sills | understanding one's an actvty plan that airs | 11 assess one’s pees: Pee that with that of a characterises, practitoner/etrepreneurin | ifestie sil traits ertreprenes employee: cookery, 1.2 compare ones pecs 11. Gharacerties vwiththoee ofan 12. Lfeshe entrepreneur 13. Sls 18, Tate 2. Analysis of PEGS in Fela to an entrepreneur ENVIRONMENT AND MARKET (E™) ‘SWOT analyse The leaenere The eames cieale» [LOT Generates | WE EMI/@-00-1 |i. THEW 1 Key concepts in demonetrate an business idea based on the | business idea that Home Technaogy. ronment and Understanding analie oFemdrormert | relates with a career Feed Management mate snd mathe in cooker choice in Cookery and Service ta 12 Home Exonomts- Cooley Griz Gide May 2016 *10-Leanng Qucome Page Sof a4 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING: eos STANDARD STANDARD COMPETENCIES GEES MATERIALS. E,_ Difeentation oF ‘ronment and Ta discuss swot 7534. pp. 627. products, services, | marat in cookery arabs fustomets and thei 1.2 generate 2 business buying habits {ea based on the 3. Competitors inthe swat analsis marret USE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT) 1. Types of Fichen tod, The learners The leainesindependenly [UO T. Ublize TLEHECKT/8UT |i. THEM equipment and demonetrate an use andmmairaintoals, | appropriate ktehen | Oa-i Home Technaogy. paraphernalia Understanding the use | equipment, and materials |toals, equipment, Feed Management 2, User of itchen tock, [and maintenance of |incootery accordngto | and paraphernalia snd Sere equipment, and equipment in cobery | standard operating Te entity types of 1951 pp 26 paraphernalia procedures tocls, equpmert and paraphernalia 2.caMu 1.2 dasify the types of Fed Trades I appropriate cleaning Mode I {ecls and equipment Ueteon based on their ures 1.3 derenbe the vatiout types of itchen| foals, equpmert and puaphermala IAIN TENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (TY Types of chemicals for LO Maintain TLEHECKT/eMT- [7 HET leaning and santizing appropriate latchen | 0b-2 Home Technaogy Fitchen tool and tools, equipment, Feed Management cuipment and paraphernalia snd Sere 2. ‘Spe in deaning and 2itselea various pes 1951. pp 47-50. sanitizing hitchen tools of chemicals For and equipment dleaning and 2.caMt 3. Geaningiitchen Sanitizing ltchen Fed Trades. premises (oer and todls, equpmert Mode I Storage areas) and puaphermala Uezeon Fi, 2.2 dean and sanize litchen tools and ta 12 ome Exonomts- Cooley Griz Gide May 2016 10-Leanng Qucome Page Gof 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING: eos STANDARD STANDARD (COMPETENCIES GEES MATERIALS. Maintenance of chen ‘equpmert folowing too equipment aed manufactures work ateat Inetudtone| 2.3 use dearing toss equipment, and paraphernalia in ccordance to Standard operating procedures 2.4 mantainFtchen todls, equpmert, and work atest 1 Stannghtaching ode TOS: Store and stack] YE_RECKT/@M [TCM and equipment laitchen tools and Fed Trades. ‘equipment Mode I 3. store or stack Leston I. deaned equpment tnd uteri safely Inthe designated place PERFORM MENSURATION AND CALCULATIONS (P™) Te Types of measuring | The learners The lesneraindependanily [LOL. Carry aut todle andtheir ures | demonstrate an messure and eslcuate | measurements and 2. Measuringtechniques | understanding Ingredents in coolery | calculations in a cfingedents performing required tasle 2a Dryingrederts | mensuration and 1 give the 22: Lqudingedens | calelation in cookery Sobrevations and 3. Maasuement ‘equivalents of sbbrevatone ‘messuremente 4. Equivalent 1.2 deb the types of measurements ‘measuring too 5. Canvetsion of waights 1.3 deveibe the and measurements Funeione of 6. Sdbetittion measuring tools ingederis ta 12 Home Exonomts- Cooley Gavizuam Gide May 2016 *10-Leanng Qucome Page 70F a4 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING: ey STANDARD STANDARD COMPETENCIES GEES MATERIALS. 7-4 measure ingreciens sccordng to recipe Fequirement 1.5 convert systems of ‘measurement sccordng to recipe Fequiremert 1.6 perform substitution of ingredients 7. Caring the Fished TO2, Caleulate cost | YLE_HECKT/SPN- Produets recipes of production oes 7.4 Expenses Dut sess principles of 772 Mari costing 7:3. Selling price 2.2 compute cost of 718, Prof produrtion 2.3 validate computed cost of prodution INTERPRET KITCHEN LAYOUT (EL) 1 Aphabet oF ines The leainere The lesmersindependarily [LOT Read and TE_HECKT/@XL-OF- | 7. THE 2. fachtectural tchen, | demoretrate an Interpret hichen/shop [interpret latchen | 6 Heme Technaogy symbals, dagram, and [Understanding the layouts based an given | plans Feed Management layout Interpretation of | blueprints 1. read and interpret and Sere dagrams, plas, and ehitectural hlchen 1991. pp 2738, Fateh layouts Symbels and layout weordng to Specifications inthe Blueprint 1.2 determine pats and netione fa Hitchen layeuk 3 Kitchen types nd TOZ Prepare a layouts Jaitchen layout| Dal prepare a setch and layout according the type of litchen ta 12 ome Exonomts- Cooley Griz Gide May 2016 *10-Leanng Qucome Page Bo 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING: cae STANDARD, STANDARD COMPETENCIES jeans MATERIALS. PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHPY Concepts ofthe The learners The leaneisindependerdy [LOT. Importance of | TE_FECKT/SORSP- |. THETT Falling demonstrate an practice ccapationsl [Occupational Health | Oh-@ Heme Techralogy ti Safety Understanding the | health and safety ‘and Safety inary wis 12. Health pradie of Procedures 1982. pp. 57. 13, OHS standarde | Sceuptional health LT recogrte the 2. SafetyReguatiors | and safety Importance of chep 2. THEM 2a. Gaan A ct 1.2 explain safely Home Technology 2.2 Buldng Code equations, hazard Feed Management 233, National Electrical ‘contol practices snd Sere snd Fre Safety tnd procedures 1991. pp. 6174, Code based on 2.4, PhOSHS cerganization 3AM procedures Fed Trades. Mode Leston FIL 3 Typ oF Radar TOZ Wentify TLE_HECKT/SOFSP- the workplace Hazards and Risks in| 0-5 3.1 Physieal the Workplace 3.2. Bilogeal 2k delermine the types 3.3. Chemical of hazards and isk the 34 Fre ‘workplace conte Rarer and 103. Evaluate and | TE_RECKT/@ORSP- [TCH Fike inthe workplace Control Hazards and | 0}-10 Food Trades. ‘4:1, Environmental Riskerin the Mode contol Workplace Leston I, 4.2. Work practice 3.1 Fallow consistently contol (OHS procedure for 44.3, Petsonal Protective contating Equipment (PP=) hazards ists 5. Emargeneyrelated dls 3.2 Ure Personal sndtaining Protective 6. Cecupational Health Eqapment (PPE) in and Safety personal accordance wth record os ta 12 ome Exonomts- Cooley Griz Gide May 2016 *10-Leanng Qucome Page 9044 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT CONTENT, STANDARD PERFORMANCE STANDARD TEARNING: COMPETENCIES ‘CODE TEARNING: MATERIALS. 33 Conduct femergeneyrelated ‘ill ra raring 23.4 Maintain CSP to 12 Home Exonomss- Cooley veut Gide May 2016 tearing Miter re plone ot Wp deed *10-Leamng Qucome Page 100F 44K to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) Course Descrpt This cuniulum guide en Cockery leads t ational Cetfeate Level (NCH). This course i designed for a igh sch! student to develop hnowledge, sis, and attitudes in the performance of Cocker tasis. I covers cre competencies, namely (1) dearing and mabaining hitchen premises, 2) preparing appetizers, (G) preparing salads ad dressings, (4) preparing sandaiches, (6) preparing desserts, and (6) pachagg prepared foods. CONTENT PERFORMANCE TEARNING: TEARNING SEU STANDARD 'STANDARD COMPETENCIES os MATERIALS: Introduction 1, Core concepts in| The learners The learners independertly | rhe Jearers: cookery demonstrate an emonatrate core 1. expla core 2. Relevance ofthe | Understanding ofcore | compatances in cockery at | concepts in cochery couse concepts and Presetbedinthe TESDA 2. dscuss the 3. Creer opporturities | underlying theories in| Training Reguation felevance of the cookery lessons couse ‘explore ‘patties for 2 ‘career in cookery CONCEPT REVIEW PERSONAL ENTREPRENEURIAL COMPETENCIES ~ PECs 1, Dimension of The leinats ‘The leatnetsvacommend | LO. Assess Personal | TLE_PECSS-12- Personal cemonetrate an pede strategies to Entrepreneurial 007 Entrepreneurial Understanding the [improve "weak" areas and | Competencies Competencies (PECs) | dmensians and suntan "steng"areasin | Lt. explain Lin thee dusters of | chractenstie of PECe | ther ce mensions clusters pecs (OF PEC and the (achievement diferent Blanving, and Characteristic trate ower caters) per duster 1.2. characteristics 1.2, taluite one’s PEC 2. Resassment of BEE ta 12 Home Exonomsés- Cooley vical Gide May 2016 *10-Leanng Qucome Page 1144 tearing Miter re plone ot Wp deedK to 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD, STANDARD COMPETENCIES ne MATERIALS. BUSINESS ENVIRONMEN TAND MARKET (EM) T, Factors inthe Business | The learners The earners analyee how | LOZ Understand the | TE_EMS-I2-00- tfronment cemonetrate an facta influence the business environment | 1 2. Identifying business | Understanding the business ervrerment, | and business Meas cppetuntes ‘ferent Factors that 2.4 expainhow inflounce the business | The learners relate Seren Factors ervrorment experience in generating Influence the busines dese or business IdeatFying business femronment cpperturtes. 2.2 explain procedures fer generating businers ideas of ‘dering business ‘eppattuniies 2.3 generate business ‘eas andidertify business eppattunites (GLEAW AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AD PREMISES (XP) T, itchentods and] The earners The learners independertly [COT Clean, sanitize, | WE_RECKS- |. CRIMI equipment tobe | demorstrate an matin dean htchen | and store latehen | | 12K-Ta-t Food Trades. CGeaned.rantzed, and | understanding the [tools equpment, and | tools and equipment Modue I ftored Inowtedge, sis, and | premises. 1 recognize kitchen Leteen I 1.1. ating tools and atitudesrequted in| tecls and equipment ecuspmert mmairaiing itchen tobe cleaned and 1.2. measuring tals | tools, equpment, and sanitized ardequipmert | work premises 1.2 deri the 1.3. mixing tels ard ‘hamicae tobe ecuspmert Utlizedin clearing 1.4. toproftherange and sanitizing ecuspmert Hitchen tools and 1.5. bahng tls and seuipment ecuspmert 13 prepare dearing agents ta 12 ome Exonomts- Cooley Griz Gide May 2016 *10-Leanng Qucome Page 12h aa tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD (COMPETENCIES xe MATERIALS. T,_ Types & chemicals accordance with Uuted in deaning and manufacture’ Sanitizing bitchen tools Inetrotione| and equipment 14 dean and sanitize 3. Mathode of clearing latchen teal in and sanitizing Fitchen accordance with tals and equipment Drescibed standards 4. Proper dshaashing 15 Store deaned techniques litchen tool and 5. Techniques in tering ‘equipment safely in deanad fitchen toc the designated and equipment space 7, Safvces tobe dammed 102. Clean and TEES 7 eat walle sanitize Kitchen 12KP-Ib-2 Food Trades. 6.2. ors premises Modue I 6.3 shaves But recogrie litchen Lesson I, 618 benches and work premises to be sufaces ‘leaned and 65. cooking Santized eeuipment and 22 dassfy and describe pplances the ues of clearing 6.6. cold storage agents casper 23 clean the ltchen 6.7. Storeraoms and area hygerically in cupboards sccordance with 7. Types and ues of food safety and deaning agents ‘ecupational health 7.4 specheations equations 7.2. sage rstrutions 24 dean stfaces 713, mathode of without damaging nia Property and 7.4, precautionary sdversely affecting eares health 8._ Sanitation procedures ta 12 Home Exonomsés- Cooley Qavizutm Gide May 2016 *10-Leanng Qucome Page 130F 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD (COMPETENCIES xe MATERIALS. 3. Gearing sheddes TS use cleaning agers In sanitiing hitchen premises safely 26 fallow dlaaring schedide bared on enterprise procedwes 27 Follow safety and fist aid procedures PREPARE APPETIZERS (PAT. T, Iderifcatonoftools | Tha Tarrant The earners independerdy | LO Perform mise | TLE_RECKS- and equipmert needed | demorstrate an prepares appetiers en place 12AIe3 2. Teds, equpment and | understanding the 11 ier tals and tents radedin | Inowledge, sil, and ‘equipment needed preparing appetizers | attitudes required in Inthe preparation of 3. Gearing sanitizing, | preparing sppetzers 2ppalzers and prepating tools 12 dean, sanitize, and Sd eral tobe used prepare fools 4. Cassication of Glens, and appetizers ‘equipment based on 5. Variety of ingrederts the required tasks in prepaing appetizers 13 dass appetizers 6. Nuitiona vloe oF according to appetizer Ingedents 1.4 idernfy ingredients according tothe ‘avenrecipe Tater OE ae TOZ Prepare avange | TE_RECKS: [1c cold appetizers of appetizers 12PAIe3 Food Trades. 8, Mathodk of preparing 2.t afferents Modde Vi appetizers between hot and Leteen 9. Suggested projects cold appetizers 9.4 Canapés ta 12 ome Exonomts- Cooley Griz Gide May 2016 *10-Leanng Qucome Page 14 cha tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD COMPETENCIES xe MATERIALS. 3 ws Tosumee 22 prepare a variety oF 9.3. Fut appetizers ppalzes 5.4. Vegetable 2. evaluate the fried appetizers product 9s. ite 2.4 Fate the firished 10, Occupational Health product using rubric and Safety (CHS) 25 Follow wariplace safely procedies Ti Fundamentals oF TOS Present a range | TEHECKS [1G plating of appetizers 12PAIS, Food Trades. 12, Accompaniments of 3.1 identify the Mode VI appelizers ardamental of leteen 13, Occupational Health plating apd Safety (CHS) 3.2 Identify the 2ccomparimerts of 2ppalzers 23. present aptizrs Btractvely 134 dbeerve sanitary practices in| resenting ppalzes Ta Princes and TOS Store TEREST techniques in stoving etizers 12PATS Food Trades. appetizers ‘utlze quality Module Vit inminas Lesson I 4.2 beep appetizers in appropriate ‘condition to ‘maintain their Freshness, qual, anditaste ta 12 Home Exonomsés- Cooley vical Gide May 2016 *10-Leanng Qucome Page 15 cf 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING carey STANDARD STANDARD COMPETENCIES ne MATERIALS. PREPARE SALAD AND DRESSING (SD) T. Todls, equpmert, and] The learners The earners independeriy | LOT Perform mise | TLE_RECKS- tenis nesdedin | demontrate an prepate salad and dressing. | en place 128d? preparing saad and | understanding he 11 ier tals and essing Inontedge, shi, and ‘equipment needed 2. Caesication ofcalade | atitudeerequred in Inthe preparation of accardng to Preparing appetizers. Salad and dressing ingederss 12 dean, sanitize, ae 3, Gaesication of salads prepare tools according to place in Glens, and the med ‘equipment based on 4. Naitional values of the required tasks talad and desing 1.3 identify ingredients according tothe avenrecipe 14 prepare ingederts bared onthe 5. Components Osa TOZ Prepare a TE RECKS: [7 ONT 6. Important variety of salads and |128D-U1b-g-@ | Food Trades. considerations in salad dressings Module Vi preparation 2a identify the Lesson I 7. Teale and equipment components ofa reded in salad lid mmahing 2.2 ideiy the Factors 8. Methods of preparing te consider in salad salad preparation 9. Kinde of salad ceesing 2a led anduse and their ingedents comredt equipment in preparing salads and Gessinge 2.4 prepare a vatety of falad to 12 Home Exonomss- Cooley veut Gide May 2016 *10-Leamng Qucome Page 16 oF 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD (COMPETENCIES xe MATERIALS. ZS icenify the ferent Hind of salad essings and thee ingedents 26 prepare salad hessinge 2.7 Fallow weriplace safely procedres 10, Fata and erga TOS Present 2 TEREST In presenting salads variety of salads and |128D-th-i-9 | Food Trades. thd essing: dressings Module Vi 11, Factors to consider in 3.1 resent salad and Leteon I Plating and presenting hessingsallractively flade 3.2 Obrerve sarstary it Balance pradies In 112. Harmony presenting salad and 113. Haight essing 1a Calor 3.3 Iden the 1S. Texture accomparimerts of 12. Accompaniments of Salads and dressings salade 134 Rat the Fished products using ‘bles TE Safe nd gare TOS. Store ralad and | TERE races in storing dressing 12sD-1;10 Ealade and dressings 42 Uilze quality 14, Temperature requed imminas lip storing salads and 42 Store appatizers in essinge appropriate ‘condtions to ‘maintain ther Freshness, qual, snditaste PREPARE SANDWICHES (SW. to 12 Home Exonomss- Cooley veut Gide May 2016 *10-Leamng Qucome Page 170F 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD COMPETENCIES ore MATERIALS. T, Todls equpmert, and | The earners The eines indeperderly LO 1. Perform mise | TE_HECKS- Utensils eededin | demortrate an prepare sandwiches en place 12sWeltla-tt Preparing sandwiches | understanding how to 1 dean, sanitize, and 2. Variety ingredients | prepare sandwiches prepare tools in prepating Grersis, and sandniches ‘equipment based 3. Common onthe required calinaryfindustry terms tale lied with regard to 1.2 idenify ingredients andniches xecardngto the 4. Caesication of avensecipe sandnichee 1.3 iden ein terms related to sandwiches ident type dlassficlion af sandwiches 5. Components othe TOZ Prepare a TE HEKS Ta sandwich varity of sandwiches |12SW-Illb-g-12 | Food Trades. 6. Types of bread suited 2a Identify sandwich | Mode I fet sandwiches component Leteen I 7. Suitable ling anc 2.2 Identify bread suted spreads for each ype fer sandaich making oF sandwich 2. Suitable filing and 8. Methods of preparing spreads tandniches 2.4 Select and prepare 9. Suggested Projects dates /sweet sauces Sut Hak eandich 25 Prepare sandiiches 9.2. Cald sandwich wing sanitary 93. Operrfaced pradices sandviches 9.4 Rolled fandviches 9. Suffed sandwiches 96. fe ta 12 Home Exonomsés- Cooley vical Gide May 2016 *10-Leanng Qucome Page 1B oF 44 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD COMPETENCIES ore MATERIALS. 10, Portion contra oF TO Present » LEEKS sandich and ts variety of sandwiches | 125W-11th-i-13 ingredients S11 Bertin and central 11, Geative sandich oF sandwiches and Preparation and their ingredients presertation 23.2 resent sandwiches 11. Balance attracively 112. Haight 113, Texture 118 Flavor 115. Color TE Safe and hygerse TO. Storing TE HECK: [7 ONT practise in toring sandwiches r2swemny14 | Food Trades. Eandniches 4.1 store sandwiches Modue VI 13, Requred temperature propetiy Leeson Iv In steing sandiches 42 beep sandwiches in appropriate 2c ‘condition to Food Trades. ‘maintain their Modue I culty and taste Lesson I, PREPARE DESSERTS (PD) 1 Todls, equpmert, and TO, Perform mize] TLE_ECKS- Lens needed in en place 129D-1Ve15, preparing deserts 1 Identify tools and 2. Importance of desserts ‘equipment needed 3. Cassicaions of Inpepaing deserts seseet and ther 1.2 Impattance characterise esse in a meat 13 Gassty desserts according to types of Ingedents used 1 andy characteristics of esses to 12 Home Exonomss- Cooley veut Gide May 2016 *10-Leamng Qucome Page 190644 tearing Miter re plone ot Wp deedK 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) 2. Types alaging materials Impertance and functions (320 hous) CONTENT, PERFORMANCE TEARNING: TEARNING ey STANDARD STANDARD COMPETENCIES ore MATERIALS. Vater oF 102 Prepare TLEECKS: [1 cBLM IT Ingredients in desserts s2pD-Wvb-F-16 | Food Trades. preparing desserts 2a identify ingedents Modue Iv 5. Methods of preparing fer desserts Leteon I sesvete 22 selec and prepare 6. ‘Sauces for desserts sweet sauces 7. Suggested Projects 2.3 prepare vaity of Tar Frat dessert Serves and sauces 7.2. Geam deceet sing sanitary 73 Fronen dest pradices 714, Hot deccet 2.4 Follow wetkplace 7's. Be safely procedures Tr Accomparitnens Tor TOS: Plate Present —| TLE_RECKS- serves desserts 12P0-1V9-17 9. Factors and techeiquer 3.3 Teeny desset In plating and accomparimerts preserking deserts tnd hygiene Bia Calor Procedtnes 9.2. Texture 23.4 Dasent desserts 93. Height attractively 9:4, Favor 35 Identify factors in 955. Balance plating and presenting desserts 10 Safety mdygieve TOA Storing desserts | WE_HECKS 1. OWT practices in steving 4.1 Keep desserts in |12PD-Ivh-18 | Food Trades. Seseete appropriate Modue IV 11, Requred temperature ondtions to Lesson Iv in storing dessert ‘maintain their culty and taste PACKAGE PREPARED FOOD STUFF (PFT, T, Fundione oFfeod TOT. Select packaging | TE_HECKS- | 1. GIMIV packaging andits materials 120F-Ivi-19 | Food Trades. Impertance 111 Define packaging its Mode V, ta 12 Home Exonomts- Cooley Gavizuum Gide May 2016 tearing Miter re plone ot Wp deed *10-Leanng Qucome Page 20 0F 44K 12 BASIC EDUCATION CURRICULUM JUNIOR HIGH SCHOOL TECHNICAL LIVELIHOOD EDUCATION AND SENIOR HIGH SCHOOL - TECHNICAL-VOCATIONAL-LIVELIHOOD TRACK HOME ECONOMICS ~ COOKERY (NC I1) (320 hous) CONTENT CONTENT, STANDARD PERFORMANCE STANDARD TEARNING: (COMPETENCIES ‘CODE TEARNING MATERIALS. 12 Select padeagg materials in {ecardance with enterprise standards 3. Safely procedines in packaging food 4, Mathode of food padlaaing 5. Labeling of packaged Feed 2.1 Package fooditems in compiance with (Ceaupatinal Health and Safety Procedires 2.2 Adopt appropiate packaging method fecordng to rterprse standards 2.3 Label food according to industry standards TEES 129F-1Vy- 20 Tom Food Trades. Mode V. Lesson I, to 12 Home Exonomss- Cooley veut Gide May 2016 tearing Miter re plone ot Wp deed *10-Leamng Qucome Page 21 oF 44