FAIR GEMS ACADEMY INC.

,
Catubig, Northern Samar

CURRICULUM MAP
SY: 2022-2023

SUBJECT: COOKERY 7 GRADE LEVEL: GRADE-7

QUARTER: I UNIT TITLE:
TEACHER: JONALD E. NOBLE
Subject Description:
This is exploratory subject in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that a high school student ought to possess, namely: 1) knowledge
of the use of tools, equipment, and paraphernalia; 2) maintenance of tools, equipment, and paraphernalia; 3) performance of mensuration and calculation; 4) interpretation of technical drawings
and plans; and 5) the practice of Occupational Health and Safety Procedures (OHSP) The preliminaries of this exploratory course include the following: 1) discussion on the relevance of the
course; 2) explanation of key concepts relative to the course, and 3) exploration of career opportunities.

QTR
CONTENT PERFORMANCE LEARNING
& MOST LEARNING INSTITUTIONAL
UNIT TOPIC STANDARD STANDARD ASSESSMENT STRATEGIES RESOURCES
WEEK COMPETENCIES CORE VALUES
ACTIVITIES
NO. …
QUARTER 1
Week 1 Basic concepts in The learners The learners A.1 Explain basic Written Test A.1 Self-Assessment Cookery Communication
cookery demonstrate an independently concepts in cookery. (Multiple Choice Exploratory by Critical Thinking
understanding of demonstrate common Short Quiz) A.1 Class discussion Cecilio Elena P. Collaboration
Relevance of the basic concepts competencies in A.2 Discuss the the definition and Delos Reyes, Ed.D/ Empathy
course and theories in cookery as relevance of the Self-Reflection importance of Arianne Flor
cookery prescribed in the course (Career Reflection Cookery. C.Noynay,
Career TESDA Training Essay) MAVED
opportunities Regulation A.3 Explore A.2
opportunities for Oral Questioning Online reference:
cookery as a career K to 12 Basic
A.2 Education
LO 1. Generate a Role Playing Curriculum
business idea that Technology and
relates with a career A.3 Livelihood
choice in Cookery; Slideshow/Picture Education
A.4 Analysis Learning Module
 Discuss SWOT COMMERCIAL
analysis A.4 COOKING
Self SWOT Analysis EXPLORATORY
A.5 Generate a and Reflection COURSE
business idea based Grades 7 and Grade
on the SWOT A.5 Making 8
analysis Graphical
Presentation of
Simple Business Plan

Types of kitchen The learners The learners LO 1. Utilize Written Test A.6 Communication
tools, equipment demonstrate an independently use appropriate kitchen (Enumeration/ Photo Identifications Critical Thinking
and paraphernalia. understanding the and maintain tools, tools, equipment, Identification) and Familiarization Collaboration
use and equipment, and and paraphernalia. of different kitchen Innovation
Uses of kitchen maintenance of materials in cookery A.6 Identify Performance Task tools, equipment, and
tools, equipment, equipment in according to standard appropriate kitchen (Group Photo paraphernalia.
and paraphernalia. cookery operating procedures tools, equipment, and Analysis)
paraphernalia. A.7
Audio-Video
A.7 Classify the types Presentation showing
of appropriate categorized cleaning
cleaning tools and tools and equipment
equipment based on and its proper usage
their uses.

Week 2 Types of chemicals LO 2. Maintain Written Test A,8 Communication

for cleaning and appropriate kitchen Sequential Kitchen Situational Critical Thinking
sanitizing kitchen tools, equipment, Analysis Analysis Collaboration
tools and and paraphernalia Empathy
equipment A.8 Select various Performance Task A.9
types of chemicals for (Actual AVP Demonstration
Steps in cleaning cleaning and Demonstration of of proper procedure in
and sanitizing sanitizing kitchen proper cleaning cleaning and
kitchen tools and tools, equipment, and and sanitizing sanitizing kitchen
equipment paraphernalia. kitchen tools and tools and equipment
equipment) following
Cleaning kitchen A.9 Clean and manufacturer’s
 premises (floor and sanitize kitchen tools instructions.
storage areas) and equipment
following A.10
Maintenance of manufacturer’s Visitation in a
kitchen tools, instructions localize Food
equipment, and Business to interview
work areas A.10 the person managing
Use cleaning tools, it on clean & sanitize
equipment, and tools, equipment, and
paraphernalia in paraphernalia in
accordance to accordance to
standard operating standard operating
procedures procedures

Laboratory Activity:
Group Activity
Perform Proper
Cleaning & Sanitizing
tools, equipment, and
paraphernalia in
accordance to
standard operating
procedures

Week 3 Storing/stacking LO 3 Store and Case Situational A.11 Communication

tools and stack kitchen tools Analysis Demonstration of Critical Thinking
equipment and equipment proper storing and
A.11 stacking cleaned and
Store and stack equipment and
cleaned and utensils safely in the
equipment and designated place.
utensils safely in the
designated place.

Week 4 Types of The learners The learners LO 1. Carry out Written Test A.12 Communication
measuring tools demonstrate an independently measurements and (Multiple Choice Knowledge Test on Critical Thinking
 and their uses understanding measure and calculations in a Short Quiz) abbreviations and Empathy
performing calculate ingredients required task equivalents of
Measuring mensuration and in cookery A.12 Chart Completion measurements
techniques of calculation in Give the Test
ingredients cookery abbreviations and (Conversion A.13
a. Dry ingredients equivalents of System) Comparison of
b. Liquid measurements. measuring techniques
ingredients Performance Task of Dry and Liquid
A.13 (Creating Video ingredients according
Measurement Measure ingredients Tutorial about to recipe requirement
abbreviations according to recipe proper measuring
requirement. techniques of Dry
Equivalent and Liquid A.14
measurements A.14 ingredients.) Making Chart
Convert systems of Self-Reflection Conversion
Conversion of measurement (Self-Assessment
weights and according to recipe Analysis) A.15
measurements requirement Individual Activity
Demonstration on
Substitution of A.15 Actual measuring of
ingredients Perform substitution ingredients
of ingredients substitution/
conversion
Week 5 Costing the LO 2. Calculate cost Written Test A.16 Oral Discussion Communication
finished of production (Multiple Choice and Questioning Critical Thinking
products/recipes A.16 short quiz)
 Expenses Discuss principle of A.17
 Mark-up Costing Case Situational Estimation of Cost
 Selling price Analysis Production
 Profit A.17 (Problem-solving)  Expenses
Compute cost  Mark-up
production  Selling price
 Profit
Week 6 Concepts of the The learners The learners LO 1. Importance of Self-Reflection A.17 Oral Discussion Communication
following: demonstrate an independently Occupational Health (Self-Assessment and Questioning Critical Thinking
1.1. Safety understanding the practice occupational and Safety Analysis) Empathy
1.2. Health practice of health and safety Procedures
1.3. OHSP occupational A.18
standards health and safety Recognize the
2. Safety importance of OHSP
 Regulations
2.1. Clean Air Act
2.2. Building Code
2.3. National
Electrical and Fire
Safety Code
2.4. Ph OSHS
Week 7 Types of LO 2. Identify Life-Situational A.19 Communication
Hazard/Risk in the Hazards and Risks Analysis Photo Identifications Critical Thinking
work place in the Workplace and Familiarization Empathy
3.1. Physical A.19 of different types of
3.2. Biological Determine the types hazards and risks the
3.3. Chemical of hazards and risks workplace
3.4. Fire the workplace

Week 8 Control hazards LO 3. Evaluate and Performance Task A.20 Communication

and risks in the Control Hazards (Group Reporting AVP Demonstration Critical Thinking
workplace and Risks in the Activity) of Actual procedure Collaboration
4.1. Environmental Workplace for controlling Empathy
control A.20 Performance Task hazards/risks. Innovation
4.2. Work practice Follow consistently (Creating Video
control OHS procedure for Tutorial about A.21
4.3. Personal controlling Proper Wearing of AVP
Protective hazards/risks. Protective Proper Wearing of
Equipment (PPE) Equipment (PPE) Protective Equipment
5. Emergency- A.21 in accordance (PPE) in accordance
related drills and Use Personal with OHS.) with OHS.
training Protective Equipment
6. Occupational (PPE) in accordance A.22
Health and Safety with OHS. Poster Making
personal record Advocacy
A.22
Maintain OHSP
awareness

Noted By; Approved By;

JENNY ROSE O. ACOMPANIADO EMERSON H. ANGELES
JHS-Coordinator School Principa