G9

KUSINA
Kitchen Chores: Upgrading Simple living to Income
generating, Neutralising artlessness and Adopting new
trends
A 21 Century Project-Based Learning Package (21PBL) in
st

Cookery 9 (Prepare Sandwiches)

Quarter III

Creator:
Ricky S. Balat,SST-1
Kerikite IS/Almagro

Contributors:

Richel Mae I. Asumbrado/SST-III Arielyn V. Duran/ SST-III Ma. Aprile T. Erilla/SST-I Sheryl T. Aliman/SST-III
Majacob IS/Tarangnan San Fernando NHS/Basey I Sto. Niño IS/Gandara I Ramon T. Diaz NHS/Gandara I

Zenaida C. Paragatos/ SST-II Marilyn A. Babayson/ SST-III Josiebeth D. Hermo Janeth Jacol /SST-III
San Andress NHS/ Villareal II Lawaan NHS/ Wright II concord IS/Hinabangan II Bclayan NHS/ Daram II
 Government Center, Candahug, Palo, Leyte
(053) 832-2997 | region8@deped.gov.ph
ISO 9001:2015 Certified

Table of Contents

Cover Page 1
Table of Contents 2
Curriculum Information 3
Enduring Understanding 5
Essential Question 6
Objectives 6
Content Standards 6
Performance Standards 6
Value Standards 6
Contextualized Objective 6
Project Details 6
Project Tasks 7
21st Century Learning Activities 8
Research and Reporting Activity 8
Market Survey Activity 8
Analyze Market Survey Result 9
Product Conceptualization 9
Production cost 9
Marketing Plan Activity 10
Promotional Advertisement Activity 10
KUSINA Fest Activity 11
Income Auditing Activity 11
Time Frame 12
Student Requirements 12

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Technical & Material Requirements 12
Output 13
Scaffolds 13
Assessment 14-15
Support 16

CURRICULUM INFORMATION

Education Type Kto12

Grade Level 9
Learning Area COOKERY
Specific Topic Prepare Sandwiches

Interdisciplinary Learning Area Content / Competency

Curriculum Topic
Technology and Prepared TLE_HECK9SW-IIIb-g-
Livelihood Education 9 Sandwiches 12
Identify bread suited for
sandwich making

Suitable filling and spreads

TLE_HECK9SW-IIIh-i-
13
Present sandwiches
attractively

Araling Panlipunan 9 Demand at AP 9MYK-IIa-1

Supply *Natatalakay ang
konsepto at salik na
nakaaapekto sa demand
sa pang araw-araw na
pamumuhay

AP9MYK-IIc-5
Nailalapat ang
kahuluglan ng suplay
batay sa pang-araw-araw
na pamumuhay ng bawat
pamilya
MAPEH 10 (ARTS) Principles A10PL-IIh-2
and Elements Explains the role or
of Arts function of artworks by

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 evaluating their utilization
and combination of art
elements and principles
MAPEH (Health 9) Healthful H9CE-Ib-d-10
practices to Explains how a healthy
protect the environment positively
environment for impact the health of
community people and communities
wellness. (less disease, less health
care cost, etc.)

Media and
information Visual MIL11/12VIM-IVc10.
Literacy Information Produces and
evaluates a creative
and Media visual-based
presentation using
design principles and
elements

21st Century Skills Collaboration, Knowledge Construction, Self-

Regulation, Problem Solving and Innovation, Skilled
Communication, ICT for Learning
Intended Users Teachers and Students
Developer TEAM BOMB

ENDURING UNDERSTANDING

Sandwiches refers to a food item made with two or more slices of

bread with fillings between them. A widely popular and convenient
lunchtime food, quickly made and served and adaptable to many
variations that it satisfies nearly every taste and nutrition requirement.
Preparing sandwiches is one of the fundamental skills required in
modern food service. In this package you will learn the fundamentals of
sandwich making, the ingredients, types of sandwiches, its methods of
preparation for efficient production and service. It will also lead to an
entrepreneurial activity, promoting local products to be sustainable and
beneficial to the community.

ESSENTIAL QUESTION

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 How do you prepare sandwich?
How do the ingredients, nutritional requirement, presentation,
appearance, uniqueness and taste of sandwiches affect the
consumption?
Do you think a sandwich can promote a profitable income
today?

OBJECTIVES

A. Content Standards

The learners demonstrate an understanding of the following:

1. How to prepare sandwiches

B. Performance Standards

The learners shall be able to:

1. Independently prepare sandwiches

C. Value Standards

Develop personality, work ethic, attitude, and social

responsibility awareness among learners, as well as creative
thinking, health consciousness and being business minded.

D. Contextualized Objective

Create sandwich that utilizes local products available in the

community.

PROJECT DETAILS

The KUSINA (Kitchen chores: Upgrading Simple living to Income

generating, Neutralising artlessness and Adopting new trends) is
project-based learning in TLE 9 cookery, quarter III on the preparation
of sandwiches which promotes the local products that can be use as
the main ingredients while integrating 21st-century skills and other

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 disciplines from the Aralin Panlipunan 9, Art 9, health and media and
information literacy.

This is a pedagogical innovation that blends a project-based

learning approach with 21st-century learning design in the learner's
activities for formative and summative evaluation.

A learner-centered activity in the process of experiential learning

and guided by the principle of Understanding by Design (UbD).

As part of their learning activity, the student will have a

“KUSINA” fest to showcase their localized made sandwiches.

PROJECT TASKS

The grade 9 students will conduct the “Kusina” Fest. This activity
will showcase their skill in sandwich making promoting local products as
their main ingredient. This KUSINA fest is a kind of competition that give
student an opportunity to give their best in sandwich making.

To do this you are to:

1. Group composing 3 members each.

2. Conduct a Market Survey to determine the kind of product/
ingredients to be use.
3. Interpret and analyze the result.
4. Plan locally made sandwich.
5. Calculate budgetary expenses and cost production.
6. Create recipe and procedure through media presentation.
7. Perform and present sandwich.

21st CENTURY LEARNING ACTIVITIES

A. Research and Reporting Activity (Week 1 & 2)

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 Description: The students will do a research about the fundamental
and types of sandwiches which will be reported to the class through
media presentation.

Goal: In this activity the learners will be able to develop

communication and ICT skills

Specific Instruction:
1. Group the class into three and research a specific topic in the
internet to be reported to the class.
2. Prepare PowerPoint presentation for the assigned topic.
3. Discuss the topic to the class
4. Each group will conduct short quiz every after the discussion.
5. Demonstration of the actual sandwich making based on the learning
they gain from the discussion.
6. Evaluate the sandwich product using the rubrics

B. Market Survey Activity (Week 3)

Description: In this phase, the learners will do the market survey
within the community to identify the availability of the products to be
use as main ingredient of the sandwich making.

Goal: To select local products that will meet the nutritional

requirement and to determine the marketability of the product in the
community.

Specific Instruction:
1. The teacher will secure permission from the school
head/Principal and parental consent before conducting the Market
survey.
2. The students will be grouped into 4 groups for the conduct of this
activity.
3. Each group will select leader, secretary and documenter.
4. Teacher will present a Survey questionnaire that can be added
some suggestion from the student.
5. The student will conduct survey to the community with teacher’s
supervision for 1 week.

C. Analyze Market Survey Result Activity (Week 4-1day)

Description: This phase is the processing of result from the conducted
market survey of the students in the community to formulate the plan
for product conceptualization.

Goal: to develop analytical skills among learners

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 Specific Instruction:
1. Learners will gather the data from the survey.
2. From the data gathered, each group will analyze the result.
3. Report the result of the survey to the class.
4. The teacher will evaluate the validity and reliability of the
presented data analysis.

D. Product Conceptualization (Week 4)

Description: this phase is the creation of product concept on what local
ingredients, nutritional requirements and procedure of the recipe is to
be taken.

Goal: The learner will develop critical thinking skill by conceptualizing

ideas through selecting appropriate local ingredients in making
sandwich filling.

Specific Instruction:
1. From the evaluated data, each group will determine what local
product will be use as filling of the sandwich.
2. What innovation can be applied in processing and presentation
of the sandwich.
3. Each group will submit their product conceptualization in a
printed copy.

E. Production Cost (Week 5)

Description: This phase will cater the costing of product by identifying
the price of each ingredient to be use in sandwich making.

Goal: Learners will enhance their mathematical and accounting skills.

Specific Instruction:
1. Each group will list down the ingredients and resources to be
purchased available within the locality.
2. Canvass the prices of the listed ingredients, and resources.
3. Finalize the available listed ingredients and other expenses.
4. Estimate product cost.
5. Discuss the production cost to the class for approval.

F. Marketing Plan Activity (Week 6)

Description: This phase defines a marketing strategy for an
entrepreneurial activity. This will serve as the stepping stone to hit the
target market, knowing and understanding them in order to satisfy
their needs.

Goals:
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 The activity aims to develop the following 21st Century skills
among the students:

a. Specify the expected outcomes so that the entrepreneur can

identify what are the things need to be prepared.
b. Describe the specific actions that are to take place so the
responsibility for each member can be assigned
c. Monitor each action and its results so that the controls may be
implemented
d. Practice shared responsibility in marketing plan preparation.
e. Develop critical thinking by evaluating the appropriateness of the
marketing strategy to the target market.
f. Develop creative promotional materials for the product using ICT
tools
g. Develop good writing skills in the preparation of a marketing plan.

Specific Instruction:

1. Create a committee on marketing plan preparation.

2. Create your timeline for the completion of the project.
3. Identify the target market.
4. Carefully plan the concept of the promotional materials, create a
draft, and present it to the class for critique
5. Prepare an accomplishment report after the completion of your
task.

G. Promotional Advertisement Activity (Week 7)

Description: In this phase, the learner will create advertisement
material to promote their product in different platform.

Goal: The learner will be able to promote their product creatively that
develop their camaraderie and interpersonal skills.

Specific Instruction:
1. Lay-out an advertisement material such as flyers and tarps.
2. Create a facebook page that applies strategic ways for product
promotion.
3. Make a video promotion content to be uploaded responsibly in the
media.
4. Distribute flyers in the target market.

H. “Kusina Fest Activity” (Week 8-9)

Description: In this final phase, the “Kusina Fest” will be conducted by
the learners.

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 Goal: The learners will be able to facilitate an activity and develop a
presentable output.

Specific Instruction:
1. Prepare their localized sandwich.
2. Product presentation.
3. Product evaluation and critiquing.
4. Market selling of the product.
5. Create a Sandwich Bazaar Booth during Culminating Activity.

I. Income Auditing Activity (Week 10)

Description: In this after event activity, the income generated by each
group during the “Kusina Fest” will be audited.

Goal: Learners will be able to determine the gross income profit from
the “Kusina Fest Activity”.

Specific Instruction:
1. Auditing of Income to determine the Gross Income Profit.
2. Evaluate the activity for some innovation.

TIME FRAME

Feb March Apr

*Research and Reporting
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*Market Survey
*Analyze Survey
*Product Conceptualization
*Production Cost
*Marketing Plan
*Promotional Advertisement
*Kusina Fest
*Income Auditing

STUDENT REQUIREMENTS

• Cooking Skills
• Technical Writing
• Basic Accounting Skills
• Presentation Skills
• Photography
• Videography
• Photo and Video Editing Skills
• Entrepreneurial skills
• 21st Century Skills

TECHNICAL & MATERIAL REQUIREMENTS

• Cooking tools and Equipment

• Ingredients
• Personal Protective Equipment
• Laptop or Desktop Computer
• Internet Access (optional)
• Digital Camera or Mobile Phone
• Photo Editing Software or Mobile Phone App

OUTPUT

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 • Organizational Chart
• Market Survey
• Business or Event Plan
• Marketing Plan
• Promotional Ads: Poster and Video

SUPPORT

• School Principal/ head

• TLE teachers
• PTA
• Parents
• Students
• Other stakeholders

ASSESSMENT

The rubric for each activity will be placed here…

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 Rubric : KUSINA FEST

CATEGORY 4 3 2 1
Use of tools and Outstanding Satisfactory Fair performance Poor performance
Equipment performance of performance of of proper uses of of proper uses of
proper uses of tools proper uses of tools tools and tools and
and equipment and equipment equipment equipment

Application of Can perform skills Can perform the Can perform the Can perform parts
Procedures without supervision skills satisfactorily skill satisfactorily of the skill
and with initiative without assistance but requires some satisfactorily but
adaptability on the supervision. assistance. requires
application of considerate
procedures assistance
Sanitation Incorporated 3 or Incorporated 2 or Incorporated 1 or Did not
Procedures, more safety and more safety and more safety and incorporate any
Methods and sanitation guidelines sanitation guidelines sanitation safety or
Safety work habits in the demonstration. in the guidelines in the sanitation
demonstration. demonstration. guidelines.

Final Product Final product is shown Final product is not Final product has No sample
Appearance and at the close of the clearly shown at the an unacceptable provided
Taste demo and has a good close of the demo appearance or is
eye appeal to the and has an average not shown at all at
viewer. eye appeal to the the demo.
viewer.

Ability to Present Whole group worked Whole group worked Group did not work Group did not
the Process together. Presentation together. well together. work well
was engaging to the Presentation was Presentation was together.
audience. Presenters average fair.
were very well
prepared.

Date Created: Dec 09, 2022 12:02 am (CST)

Rubric for Reporting

CATEGORY 4 3 2 1
Content Shows a full Shows a good Shows a good Does not seem to
understanding of the understanding of the understanding of understand the topic
topic. topic. parts of the topic. very well.
Preparedness Student is completely Student seems pretty The student is Student does not seem
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Pedagogical Innovation: 4
prepared Project-Based
and has preparedand
Learning but might somewhat
21st Century prepared,
Learning Design at all prepared to
obviously rehearsed. have needed a couple but it is clear that present.
 SCAFFOLDS

Cookery Curriculum Guide. https://www.deped.gov.ph

AP9 curriculum Guide. https://www.deped.gov.ph

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Project-Based Learning and 21st Century Learning Design
Art Curriculum Guide. https://www.deped.gov.ph
Health Curriculum Guide. https://www.deped.gov.ph
Science 7 Curriculum Guide. https://www.deped.gov.ph
Media and Information Literacy Curriculum Guide.
https://www.deped.gov.ph
Project-Based Learning. Division of Samar
+

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Project-Based Learning and 21st Century Learning Design