TLE 8

QUARTER 1 WEEK 1 MODULE

Name: ___________________________________________ Date: _________________

Topic: Basic concepts in cookery

services, Relevance of the course,
Career opportunities

Objectives:
At the end of the day, I will be able to:

a. explain basic concepts in cookery

b. discuss the relevance of the course
c. explore opportunities for cookery as a career

Key Concepts:

Words, Formulas and Terminologies that they will encounter in this topic.

 Cooking-is the art, technology, science and craft of using heat to prepare food for
consumption. Cooking techniques and ingredients vary widely across the world, from
grilling food over an open fire to using electric stoves, to baking in various types of
ovens, reflecting unique environmental, economic, and cultural traditions and trends
 Concepts-something conceived in the mind: Thought, Notion
 Theory- a belief, policy, or procedure proposed or followed as the basis of action
 Textures- the visual or tactile surface characteristics and appearance of something
 Concocting- to prepare by combining raw materials
 ASPBI- Annual Survey of Philippine Business and Industry
Fuel – Up:
(Pre-activity – This contains the motive questions that triggers the theme of the lesson.)
KWS
Let us find out what you already know about cookery, what you want to know
about it, and where you can find sources of information for what you want to know. Find out
the graphic organizer below

K What I know W What I want to know S Possible sources

Discussion:
(This part includes the literary, figures, lectures, etc. test.)

To almost every day, cookery is synonymous to cooking. According to Merriam-Webster

Online dictionary, cookery is” the art or practical of cooking”. While the English language
learner’s dictionary defines cookery as “The art or activity of cooking food.” Both definitions
consider cookery as an art.

Theories in cookery lessons

Cookery is, indeed, an art. If we consider the underlying theories in cookery lessons, we
will understand the aesthetic aspects of cookery. Joanne Saltzman, author of intuitive
cooking (2006), considers the principles of art in the theories of cooking which she has
detailed in her book. She takes into account the theories of cooking which she has detailed
in her book. She takes into account the theories of numbers, balance, and color and texture
when creating dishes or meals. On the other hand, award-wining Chef Ryan Callahan, an
American chef and a hospitality
industry veteran, considers
cooking to be a sensory
experience.
Based on these two experts, we can consider the following theories of cooking to help us
better understand why cookery is an art:

 Theory of color and texture- guides the cook

on what ingredients to include in a dish or a
meal to make it interesting to the eater in terms
of sight and
taste.

 Theory of balance- considers variation in

the methods of cooking toward off boredom
on the part of the cook and the eater.

 Theory of sensory experience- Considers the

different senses that contribute to the varied
experiences of the cook which he/she translates
into his/her cooking.
With these theories in mind, we can make learning how to cook a truly enjoyable
experience when we do put these theories into practice.
Core Competencies in Cookery
The TESDA training regulation prescribes the core competencies in cookery that aspiring
cooks must possess and master. These competencies include:

 Clean and maintain kitchen premises- deals with the skills

and knowledge involved in cleaning, sanitizing, and
maintaining kitchens, equipment, and utensils for food
preparation and storage in commercial/institutional kitchens.

 Prepare appetizers- deals with the skills and knowledge

required in preparing and presenting hot and cold appetizers.

 Prepare salads and dressings- deals with the skills and

knowledge required in preparing and presenting salads and
dressings.

 Prepare sandwiches- deals with the skills and knowledge

required in preparing and representing sandwiches.

 Prepare desserts- deals with the knowledge, skills, and

attitude required in preparing, presenting, and storing various
desserts.

 Package prepared food stuff- deals with the skills,

knowledge and attitude required in selecting packing
materials, using correct methods of food packaging, and
labeling packaged food.
 These competencies are prescribed to ensure the students of cookery specialization
course have the skills, knowledge, and attitude that will make them competitive in
the ever-growing global market in the hospitality industry.
Relevance of the Course
How relevant is cookery in your life as junior high school students? You
might be wondering why you are required to take this course. Let us go back to the
definition of cookery being the art or activity of cooking food.

On the personal and practical side of learning to cook, we realize that there are several
benefits that can be gained. Some of them include the following;

 Cooking is a valuable skill that trains us to be more self-

sufficient and independent. If we know how to cook, we do
not need to bother other people to prepare our food or feed us
when the pangs of hunger suddenly hit us.

 Cooking trains us to be frugal. We can save a lot of money

by cooking our own food at home rather than buying ready-to-
eat meals or eating out.

 Cooking can help us be mindful of our health. By cooking

our own food. We have the liberty to choose healthy ingredients
into the dishes or meals that we prepare.
 Cooking gives us a creative outlet. Since it is considered an
art, cooking allows us to use our imagination and creativity in
concocting new dishes.

Career-wise, it is worth taking note of the impact of the food service sector not only in
the Philippine economy but also in the global community. The final results of 2017
Annual Survey of Philippine Business and Industry (ASPBI) showed that a total of
28,932 establishments in the formal sector of the economy were engaged in
accommodation and food service activities. The number of establishments in 2017
decreased by 6.3 percent compared with the 30,889 establishments in 2016. By
industry, restaurants and mobile food service activities accounted for the majority of the
establishments numbering to 21,307 or 73.6 percent of the total. This was followed by
short term accommodation activities with 3,990 establishments (13.8%) and beverage
serving activities with 2,836 establishments (9.8%). On the other hand, other
accommodation recorded the least number of establishments of 327 or 1.1 percent.
The percentage distribution of the number of establishments for all accommodation and
food service activities sector by industry group in 2017 is shown in Figure 1.

The total number of workers hired by the sector reached 452,732 in 2017. Of the total,
444,128 workers or 98.1 percent were paid employees and the remaining were working
owners and unpaid workers. The total employment in 2017 decreased by 8.7 percent
compared with the 495,973 workers in the previous year.
Across industries, restaurants and mobile food service activities employed the highest
number of workers of 292,721 or 64.7 percent of the total. Short term accommodation
activities followed with 115,255 workers or 25.5 percent. Beverage serving activities
came third with 33,409 workers (7.4%).

Career opportunities

Studies reveal that a career in cookery is one of the most in-demand jobs in any
industry, the hospitality is undoubtedly the biggest employer of cookery courses
graduates. Cooks and chefs are employed in resorts, hotels, inns, lodging, places,
restaurants, cafes, casinos, and other work settings. Even institutions outside the
hospitality industry, such as schools, hospitals, corporate facilities, government facilities,
and the like, are in need of cooks and chefs

Cookery courses can also lead a graduate to different career pathways

depending on the advancement made on skills, training, and work experience. Cooks or
chefs may later become food scientists, nutritionists, directors of recipe development
specialists, quality assurance specialists, and the like.
 Those who are enterprising and more adventurous may even venture into
establishing their own food business. The opportunities are innumerable.

Comprehension:

Direction: Fill in the blank with the correct answer. Use the back portion of this paper on
answering.

1. How many theories are there in the discussion and what are those?
__________, ______________________________________________________
2. Who is the author of intuitive cooking (2006)? ___________________________
3. Who is Chef Ryan Callahan? __________________________________________
__________________________________________________________________
4. What are the core competencies in Cookery Lesson? _______________________
__________________________________________________________________
5. What are the several benefits of cooking? ________________________________
__________________________________________________________________
6. Discuss all the theories in cookery lesson ________________________________
__________________________________________________________________

7. Discuss all the core competencies in cooking

___________________________________________________________________

8. How relevant is cooking in your life as junior high school student?

__________________________________________________________________

Exercises:
Application

 Conduct a survey of 5-10 establishments in your community that are engaged in

the accommodation and food service activities
- Write the NAMES, ADRESSES, and PICTURES of the establishments surveyed
should be compiled in an album which will form part of the cookery I portfolio.
The results of the survey should indicate the sub-classes of the establishment
and should be summarized in TABLE and GRAPH FORMS.
- Make a REFLECTION of the relevance of the course.
- The said album should be attach on your Module before submitting
- Deadline on Monday.

Rubric for the result of survey

Scoring guide
Components 5pts 3pts 1pt Score
Geographic A map An illustration The geographical
Scope showing the of the area scope of the area
area in the surveyed is surveyed is
community included in the indicated in the
 surveyed is album album without an
included in the accompanying
album. image.
Album More than More than Less than 50% of
85% of the 50% but less the establishment
establishment than 85% of in the area are
s in the area the included in the
included in the establishments album.
album. in the area are
included in the
album.
Table The table The table The table showing
showing the showing the the results of the
results of the results of the survey is presented
survey is survey is with erasures and
presented presented with more than two
neatly and neatly, but with errors.
accurately in one or two
the album. errors.
Graph The graph The graph The graph showing
showing the showing the the results of the
results of the results of the survey is presented
survey is survey is with erasures and
presented presented with more than two
neatly and neatly, but with errors.
accurately in one or two
the album. errors
Reflections The reflections The reflection The reflections
indicated the indicated the indicated the
understanding understanding inadequate
of the of the understanding of
relevance of relevance of the course and lack
the course and the course. of appreciation of
appreciation of However, career
the career seem to lack opportunities.
opportunities. appreciation of
career
opportunities.

Thought of the Day/ Reflection:

Write TRUE on the blank before each numbers, if the statement is correct. If the statement
is incorrect, underline the word that makes it incorrect then, write the correct word on the
blank before each statement.
________________1. Cooking gives us a creative outlet.
________________2. Career opportunities in cookery are limited.
________________3. One of the core competencies in cookery is the cleaning and
maintenance of kitchen premises.
________________4. By cooking our own food, we can to choose delicious ingredients to
be used in the meals that we prepare.
________________5. We can save a lot of money by cooking our own food at home rather
than buying ready-to-eat meals or eating out.
________________6. The theory of color and texture considers a variety of cooking
methods to prevent boredom on the part of the cook and the eater.
________________7. According to a report of the Philippine statistic authority (PSA) in
their official website 8.7% of technical-vocational graduates get jobs
________________8. The theory of balance guides the cook on how many elements
should be included in a dish to make it pleasant to look at and
palatable.
________________9. The competency to prepare salads and dressings deals with the
skills and knowledge required in preparing and presenting salads
and dressings.
________________10. Institutions, such as schools, hospitals, corporate facilities,
government facilities, and the like, are the biggest employers of
cooks and chefs

References/Sources/Websites:

Technology and livelihood education COOKERY I, Fe F. Asprer, Fe S.J. Mangalindan,

Ph.D., Lualhati, G. Marasigan,Corazon M. Sumisim, ND
https://www.google.com/search?
q=THEORIES+OF+COOKERY+LESSONS+PICTURE&sxsrf=ALeKk01R0nz4s_IbUJ5iOECI
i2CkozHmBw:1597039473006&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi49uvT-
4_rAhVX-
WEKHW4AC0gQ_AUoAXoECA0QAw&biw=1366&bih=695#imgrc=EXLUOkZM1FRWUM
https://www.google.com/search?q=
%E2%80%A2%09Prepare+desserts&tbm=isch&ved=2ahUKEwjflp6U_4_rAhVH7JQKHZ8X
ChcQ2cCegQIABAA&oq=
%E2%80%A2%09Prepare+desserts&gs_lcp=CgNpbWcQA1CMjgdYjI4HYNiWB2gAcAB4AI
ABtAOIAbQDkgEDNC0xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=HecwX
5-
UFcfY0wSfr6i4AQ&bih=695&biw=1366#imgrc=U9bMOZoeDfMJAM&imgdii=D2oFExMmFyg
PdM
https://www.google.com/search?q=
%E2%80%A2%09Prepare+sandwiches&tbm=isch&ved=2ahUKEwir-
IO2_o_rAhVVAqYKHUc0CW8Q2cCegQIABAA&oq=
%E2%80%A2%09Prepare+sandwiches&gs_lcp=CgNpbWcQA1CU7QtYlO0LYK_4C2gAcA
B4AIABjQKIAY0CkgEDMi0xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=V-
YwX-vwL9WEmAXH6KT4Bg&bih=695&biw=1366#imgrc=HJS_Ag10xWtqiM
https://www.google.com/search?q=
%E2%80%A2%09Prepare+appetizers&tbm=isch&ved=2ahUKEwiF-
_XQ_Y_rAhXlyIsBHWB0AiYQ2-cCegQIABAA&oq=
%E2%80%A2%09Prepare+appetizers&gs_lcp=CgNpbWcQA1CGugRYhroEYLXIBGgAcAB
4AIAB8wGIAfMBkgEDMi0xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=g-
UwX8WtLeWRr7wP4OiJsAI&bih=695&biw=1366#imgrc=ZQ8vJxALqirxCM

Prepared by: Mr. Fidel T. Sardonidos Jr.

TLE 8
 QUARTER 1 WEEK 1 MODULE
Name: ___________________________________________ Date: _________________

ANSWER SHEET

Fuel – Up:
(Pre-activity – This contains the motive questions that triggers the theme of the lesson.)
KWS
Let us find out what you already know about cookery, what you want to know
about it, and where you can find sources of information for what you want to know. Find out
the graphic organizer below

K What I know W What I want to know S Possible sources

Comprehension:

Direction: Fill in the blank with the correct answer. Use the space provided in answering.

1. How many theories are there in the discussion and what are those?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. Who is the author of intuitive cooking (2006)?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

3. Who is Chef Ryan Callahan?

 ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

4. What are the core competencies in Cookery Lesson?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

5. What are the several benefits of cooking?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

6. Discuss all the theories in cookery lesson

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Discuss all the core competencies in cooking

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

7. How relevant is cooking in your life as junior high school student?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Exercises:
Application

 Conduct a survey of 5-10 establishments in your community that are engaged in the
accommodation and food service activities
- Write the NAMES, ADRESSES, and PICTURES of the establishments surveyed
should be compiled in an album which will form part of the cookery I portfolio.
- The results of the survey should indicate the sub-classes of the establishment
and should be summarized in TABLE and GRAPH FORMS.
- Make a REFLECTION of the relevance of the course.
- The said album should be attach on your Module before submitting
- Deadline on Monday.

Rubric for the result of survey

Scoring guide
Components 5pts 3pts 1pt Score
Geographic A map An illustration The geographical
Scope showing the of the area scope of the area
area in the surveyed is surveyed is
community included in the indicated in the
surveyed is album album without an
included in the accompanying
album. image.
Album More than More than Less than 50% of
85% of the 50% but less the establishment
establishment than 85% of in the area are
s in the area the included in the
included in the establishments album.
album. in the area are
included in the
album.
Table The table The table The table showing
showing the showing the the results of the
results of the results of the survey is presented
survey is survey is with erasures and
presented presented with more than two
neatly and neatly, but with errors.
accurately in one or two
the album. errors.
Graph The graph The graph The graph showing
showing the showing the the results of the
results of the results of the survey is presented
survey is survey is with erasures and
presented presented with more than two
neatly and neatly, but with errors.
accurately in one or two
the album. errors
Reflections The reflections The reflection The reflections
 indicated the indicated the indicated the
understanding understanding inadequate
of the of the understanding of
relevance of relevance of the course and lack
the course and the course. of appreciation of
appreciation of However, career
the career seem to lack opportunities.
opportunities. appreciation of
career
opportunities.

Thought of the Day/ Reflection:

Write TRUE on the blank before each numbers, if the statement is correct. If the statement
is incorrect, underline the word that makes it incorrect then, write the correct word on the
blank before each statement.

________________1. Cooking gives us a creative outlet.

________________2. Career opportunities in cookery are limited.
________________3. One of the core competencies in cookery is the cleaning and
maintenance of kitchen premises.
________________4. By cooking our own food, we can to choose delicious ingredients to
be used in the meals that we prepare.
________________5. We can save a lot of money by cooking our own food at home rather
than buying ready-to-eat meals or eating out.
________________6. The theory of color and texture considers a variety of cooking
methods to prevent boredom on the part of the cook and the eater.
________________7. According to a report of the Philippine statistic authority (PSA) in
their official website 8.7% of technical-vocational graduates get jobs
________________8. The theory of balance guides the cook on how many elements
should be included in a dish to make it pleasant to look at and
palatable.
________________9. The competency to prepare salads and dressings deals with the
skills and knowledge required in preparing and presenting salads
and dressings.
________________10. Institutions, such as schools, hospitals, corporate facilities,
government facilities, and the like, are the biggest employers of
cooks and chefs