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  • Cookery Learning-Guide

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    Ian Jeffrey Pedrezuela
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    This document outlines a 20-day learning plan for cookery. Each day focuses on different cooking topics like knife skills, stocks and soups, poultry, meat, and desserts. Morning activities include demonstrations, discussions and hands-on cooking. Afternoons involve reflection and cleaning. Resources include checklists, ingredients and tools. The goal is to teach competencies through practical experience and assessments.

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    Cookery_Learning-guide

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    This document outlines a 20-day learning plan for cookery. Each day focuses on different cooking topics like knife skills, stocks and soups, poultry, meat, and desserts. Morning activities include demonstrations, discussions and hands-on cooking. Afternoons involve reflection and cleaning. Resources include checklists, ingredients and tools. The goal is to teach competencies through practical experience and assessments.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views3 pages

    Cookery Learning-Guide

    Uploaded by

    Ian Jeffrey Pedrezuela
    This document outlines a 20-day learning plan for cookery. Each day focuses on different cooking topics like knife skills, stocks and soups, poultry, meat, and desserts. Morning activities include demonstrations, discussions and hands-on cooking. Afternoons involve reflection and cleaning. Resources include checklists, ingredients and tools. The goal is to teach competencies through practical experience and assessments.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    LEAR

    NING
    DAYS LEARNING ACTIVITIES RESOURCES
    1 Pre-test  Pre-test
    Hand-out distribution  Handout

    GUID
    Brief discussion on the units of competency  Copy of Competency
    of Cookery NC II standard
    SAFETY PRECAUTIONS AND REMINDERS  Cleaning materials
    Setting the class expectations
    CLEAN KITCHEN PREMISES

    E
    2  Performance criteria
    Identification of tools and equipment checklist
    Basic measuring techniques  Tools and equipment
    Parts of the knife  Measuring tools
    Sharpening and honing the knife  Knife
     Sharpening tools
    3 Herbs and spices  Performance criteria
    Cleaning and sanitizing checklist
    Introduction to plating  Herbs and spices
    Identification of selected herbs and spices

    4  Performance criteria
    checklist
    Discussion on Stocks, Soups and sauces
     Tools and utensils
    Group activity: Make Chicken Stocks
    Reflection on learning  Ingredients for
    Chicken stocks

    5  Performance criteria
    Cleaning
    checklist
    Prepare soup
     Tools and utensils
    Clear and thick soup
    Cleaning  Ingredients for Clear
    Reflection on learning and thick soup

    6 Cleaning  Performance criteria


    Discussion on Appetizer checklist
    Prepare appetizer  Tools and utensils
    Cleaning  Ingredients for
    Reflection on learning Appetizer

    7 Cleaning  Performance criteria


    Discussion about Salad checklist
    Prepare salad  Tools and utensils
    Cleaning  Ingredients for Salad
    Reflection on learning
    8 Cleaning  Performance criteria
    Discussion on Sandwiches checklist
    Prepare Sandwiches  Tools and utensils
    Cleaning  Ingredients for
    Reflection on learning Sandwiches

    COOKERY
    LEAR
    NING
    9 Lecture on Poultry  Performance criteria
    Cleaning checklist
    Demonstration Poultry cuts  Tools and utensils
    Trainer to demonstrate the different poultry

    GUID
    cuts
    Cleaning
    10  Performance criteria
    Cleaning checklist
    Cooking of chicken recipes  Tools and utensils

    11
    E
    Cleaning
    Reflection on learning


    Ingredients related to
    the recipe

    Performance criteria
    Lecture on Meat dishes
    checklist
    Cleaning
     Tools and utensils
    Prepare and cook pork dishes with sauces
    Cleaning  Ingredients related to
    Reflection on learning the recipe

    12  Performance criteria
    Cleaning checklist
    Cooking of vegetable recipes  Tools and utensils
    Cleaning  Ingredients related to
    Reflection on learning the recipe

    13  Performance criteria
    Cleaning checklist
    Cooking of Starchy recipes with sauces  Tools and utensils
    Cleaning  Ingredients related to
    Reflection on learning the recipe

    14  Performance criteria
    Cleaning checklist
    EGG COOKERY  Tools and utensils
    Cleaning  Ingredients related to
    Reflection on learning the recipe

    15  Performance criteria
    Cleaning checklist
    Seafood  Tools and utensils
    Cleaning  Ingredients related to
    Reflection on learning the recipe

    16  Performance criteria
    Cleaning
    checklist
    Dessert (Hot and Cold)
     Tools and utensils
    Flambé
     Ingredients related to
    Cleaning the recipe
    LEAR
    17

    18
    Situational Costing NING
    Discussion about food packaging for

    GUID
    Commercial cookery
    19 Institutional Assessment
    Post-test
    20

    E
    Institutional Assessment
    Post-test

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