Professional Documents
Culture Documents
(GRADE 9)
Grade Level Standard:
CONTENT STANDARD
PERFORMANCE STANDARD
I. INTRODUCTION
In this course, varied and relevant activities and opportunities are provided to
demonstrate your understanding of concepts and core competencies as prescribed in TESDA
Training Regulation in Cookery and provides quality foods and services to
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target clients. This will also be a venue for you to assess yourself and identify aspects of
business that you need to strengthen and safeguard before you become a part of the
workforce.
Today in the world of work, the number of available jobs is scars and the Department
of Education is revitalizing its resources to lead the young minds and to prepare them
skillfully as future Chef. It is in honing the skills that learners can assure to have an edge of
surviving the daily needs of oneself and of others. It seeks to provide the learners with the
knowledge, attitude, values and skills in the field of Cookery.
This module is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge with the expectation to demonstrate through the
learning materials. Learning procedures are divided into different sections - What to Know,
What to Process, What to Reflect and Understand, and What to Transfer. Read and
answer the suggested tasks and accomplish them to practice developing a sustainable
program, prioritizing needs and building a vision.
So, explore and experience the K to 12 TLE module and be a step closer to a
successful Chef.
After finishing all the activities in this module, expect job opportunities
and experience to set up a business enterprise which will generate jobs for
others
II. OBJECTIVES
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6. Store appetizers; salad and dressing; sandwiches; desserts; and
7. Package prepared foods
Explain to the learners the objectives of the module and encourage them to think and
write their own learning goals. Set procedures and specific standards based on the objectives
of the lesson and results of the pre-assessment for the learners to follow as they formulate
their personal expected outcomes.
Ask them to keep their goals/targets on their journal/portfolio.
V. LEARNING EXPERIENCES
Part I - PERSONAL ENTREPRENEURIAL COMPETENCIES (PECs)
Name Me
Instruct learners to name the given pictures
of chemicals used to clean and sanitize
kitchen tools and equipment on
page 43. Tell them to write their
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answers on their test notebook.
Test Yourself
Guide the learners in assessing their
competencies in cleaning and
maintaining kitchen tools, equipment
and kitchen premises by doing the
activity on page 52.
Fill Me In
Given some of the kitchen tools and
equipment on page 59, instruct the
learners to draw a smiling face
if they know them, and a sad face
Quarter I
Lesson II. Prepare Appetizers (PA)
Pick and Tell
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statement on page 83.
Take Me In
Complete Me
Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
Instruct the learners to answer the pre- test
on page 98. Asked them to write their
answer in their test notebook.
Picture Me
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opposite each type of salad their
corresponding characteristics on page
107.
Fill Me In
Quarter III
Lesson 1. Prepare Sandwiches
Recognize Me
Hot or Cold?
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Portrait of Sandwiches
Quarter IV
Lesson I. Prepare Dessert
Instruct the learners to answer the pre- test
on page 187. Asked them to write their
answer in their test notebook.
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ingredients describe by the sentences on
page 207.
Quarter I
B. Process Clean and Maintain Kitchen Tools,
Equipment and Premises (Kp)
Narrate me a Story
Guide learners in accomplishing the task on
page 53. Tell them to write their answers
on their test notebook. Explain the rubrics
which you will use in rating their output.
Quarter I
Lesson II. Prepare Appetizers (PA)
Make it for Me
Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
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Manuscript of You
Do It Now
Quarter III
Lesson 1. Prepare Sandwiches
Portrait of You
Instruct the learners to collect pictures of
different sandwiches, its preparation and
classify them as to Hot and Cold.
Quarter IV
Lesson I. Prepare Dessert
Make a Fruit Dessert
Instruct learners to prepare a fruit
dessert
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Quarter I
Lesson 1. Clean and Maintain
C. Reflect and Understand Kitchen Tools, Equipment and
Premises (Kp)
View the Ways
Search a video presentation in advance on
how to sanitize tools and equipment. Do
this by opening you tube then type how to
sanitize tools and equipment then browse
and choose appropriate video from among
the listed options in the screen. Note the site
and open just before the actual presentation
or download it in advance and save it in
your desktop. Don’t hesitate to ask the
assistance of your computer teachers if
needed.
Guide the learners in watching a video
presentation on how to sanitize tools and
equipment and asked them to make a
narrative report about what they have seen
in their test notebook. Tell them to be
guided by the given questions on page 57.
Quarter I
Lesson II. Prepare Appetizers (PA)
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Research and Piled Up
Make It for Me
Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
See to it that planning is part of the
activity to make it successful.
Show Off
Asked the learners to choose and
prepare one type of salad dressing.
Choose from among the given recipes on
page 90.
Quarter III
Lesson 1. Prepare Sandwiches
Try Me
Guide learners in preparing cold
sandwiches by following the given
procedures on page 162.
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Instruct the learners to choose and prepare
more sandwiches on page 162- 172.
Quarter IV
Lesson I. Prepare Dessert
Think and Pair
Instruct learners to answer the given
questions on page 220 and discuss
their answer with their seatmate.
Quarter I
D. Transfer Lesson 1. Clean and Maintain
Kitchen Tools, Equipment and
Premises (Kp)
Skills Trial
Let the learners apply what they have
learned in cleaning and sanitizing kitchen
tools and equipment by doing the activity
on page 60. Explain to them the criteria in
rating their performance.
Skills Trial
Let the learners apply what they have
learned in cleaning and sanitizing kitchen
premises by doing the activity on page 68.
Explain to them the criteria in rating their
performance.
Quarter I
Lesson II. Prepare Appetizers (PA)
Pose and Dispose
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following the fundamentals of plating,
principles of platter presentation and
designing the platter. Tell the learners to be
guided with the instruction on page 93.
Prove It More
Quarter II
Lesson I. Prepare Salad and Dressing
(SD)
Show Off
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Quarter III
Lesson 1. Prepare Sandwiches
Package Deal
Explain to the learners their task of
preparing the materials and ingredients,
actual preparation, presentation and storing
of sandwiches to meet the demand in the
situation on page 183.
Quarter IV
Lesson I. Prepare Dessert
Live It On
Seal It On
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