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  • Budget of Work Template - FINAL111

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    sherielyn
    5 views7 pages
    The document provides recipes, costs, and teaching plans for cooking various dishes. It includes 4 recipes: Chicken Empanadas, Lemon Bars, Egg Pie, and Chocolate Brownies. For each recipe it lists the ingredients and quantities, number of hours and meetings needed, and breakdown of teaching strategies like lectures, demonstrations, hands-on time. It also calculates the cost per item for each recipe based on ingredient costs and expected yields. The document thus allows comparing recipes in terms of ingredients, time commitment, teaching approach, and costs.

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    BOW with product list

    Original Title

    Budget of Work Template_FINAL111

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    The document provides recipes, costs, and teaching plans for cooking various dishes. It includes 4 recipes: Chicken Empanadas, Lemon Bars, Egg Pie, and Chocolate Brownies. For each recipe it lists the ingredients and quantities, number of hours and meetings needed, and breakdown of teaching strategies like lectures, demonstrations, hands-on time. It also calculates the cost per item for each recipe based on ingredient costs and expected yields. The document thus allows comparing recipes in terms of ingredients, time commitment, teaching approach, and costs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    5 views7 pages

    Budget of Work Template - FINAL111

    Uploaded by

    sherielyn
    The document provides recipes, costs, and teaching plans for cooking various dishes. It includes 4 recipes: Chicken Empanadas, Lemon Bars, Egg Pie, and Chocolate Brownies. For each recipe it lists the ingredients and quantities, number of hours and meetings needed, and breakdown of teaching strategies like lectures, demonstrations, hands-on time. It also calculates the cost per item for each recipe based on ingredient costs and expected yields. The document thus allows comparing recipes in terms of ingredients, time commitment, teaching approach, and costs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 7

    BUDGET OF

    WORK
    (Quarter - Topic)
    Recipe No. of Hours No. of Meetings Breakdown of Teaching
    Strategies
    1hours- lecture and video presentation
    1 hours – hands on performance
    30 minute – presentation and evaluation
    1hours – Hands on and performance
    4hrs 1 30 minutes – presentation and evaluation
    Egg pie

    1 hour - lecture with the use of powerpoint


    and video presentation [play-pause-
    annotate]
    30 mins.- Laboratory preparation
    2 hours & 30 mins.- Hands-on
    demonstration with closed supervision and
    Lemon Bar 5 hours 2 immediate feedbacking
    1 hour- housekeeping/plating/presentation
    and critiquing
    Recipe No. of Hours No. of Meetings Breakdown of Teaching
    Strategies

    1 hour lecture and video presentation


    2 hours hands –on-performance
    30 minutes presentation and feed backing
    2 hours hands-on -performance
    30 minutes presentation and feed backing
    Chocolate Brownies 6 hours 2

    1 Hour Lecture
    2 Hours Hands-on performance(1)
    30 minutes-Presentation/Feedback
    Chicken Empanadas 2 Hours Hands-on performance (2)
    30 minutes - Presentation/Feedback
    6 hours 3
    RECIPE COST PER ITEM (PHP)
    CHICKEN EMPANADA 130.00
    Yield: 13 pcs SRP: 27.00/pc
    Computation: INGREDIENTS QUANTITY (G) COST,PHP PACK(GRAMS) COST PER GRAM COST PER RECIPE
    CRUST
    ALL PURPOSE FLOUR 315 45 1000 0.045 14.175
    IODIZED SALT 3 9.1 150 0.060666667 0.182
    MARGARINE 57 90 1000 0.09 5.13
    SHORTENING 57 90 1000 0.09 5.13
    EGG 50 8 50 0.16 8
    EGG (EGGWASH) 50 8 50 0.16 8
    FILLING
    CHICKEN BREAST 210 150 1000 0.15 31.5
    OIL 20 89 1000 0.089 1.78
    ONION, CHOPPED 50 90 1000 0.09 4.5
    GARLIC, CHOPPED 20 150 1000 0.15 3
    POTATO, CUBED 150 60 1000 0.06 9
    CARROTS, CUBED 150 80 1000 0.08 12
    CHICKEN BOULILLON CUBE 5 7 5 1.4 7
    GREEN PEAS 85 10.85 155 0.07 5.95
    RAISINGS 40 26.5 100 0.265 10.6
    REFINED SUGAR 15 54 1000 0.054 0.81
    PEPPER 2.5 180 1000 0.18 0.45
    CORNSTARCH 15 12.5 100 0.125 1.875
    TOTAL 1294.5 129.082
    RECIPE COST PER ITEM (PHP)
    LEMON BAR 106.00
    Yield: 32 pcs SRP: 9.00/pc
    Computation: INGREDIENTS QUANTITY (G) COST,PHP PACK(GRAMS) COST PER GRAM COST PER RECIPE
    CRUST
    BUTTER 192 43.5 225 0.193333333 37.12
    REFINED SUGAR 100 54 1000 0.054 5.4
    ALL PURPOSE FLOUR 275 45 1000 0.045 12.375
    EGGS 160 8 50 0.16 25.6
    FILLINGS
    ALL PURPOSE FLOUR 30 45 1000 0.045 1.35
    SUGAR 100 54 1000 0.054 5.4
    LEMON JUICE 100 180 1000 0.18 18
    LEMON EXTRACT 3 12.5 60 0.208333333 0.625
    TOTAL 960 105.87
    RECIPE COST PER ITEM (PHP)

    EGG PIE 120.00


    Yield: 10 slices SRP: 32.00/slice
    INGREDIENTS QUANTITY (G) COST,PHP PACK(GRAMS) COST PER GRAM COST PER RECIPE
    Computation:
    CRUST
    ALL PURPOSE FLOUR 250 45 1000 0.045 11.25
    REFINED SUGAR 45 54 1000 0.054 2.43
    IODIZED SALT 2 9.1 150 0.060666667 0.121333333
    EGGS 54 8 50 0.16 8.64
    MARGARINE 120 90 1000 0.09 10.8
    FILLINGS
    EVAP 385 36.5 370 0.098648649 37.97972973
    REFINED SUGAR 200 54 1000 0.054 10.8
    EGG YOLK 16 4 25 0.16 2.56
    EGGS 162 8 50 0.16 25.92
    VANILLA EXTRACT 3 10.55 60 0.175833333 0.5275
    CORNSTARCH 12 12.5 100 0.125 1.5
    EGG WHITE 38 4 25 0.16 6.08
    REFINED SUGAR 15 54 1000 0.054 0.81
    TOTAL 38 119.4185631
    RECIPE COST PER ITEM (PHP)
    CHOCOLATE 197.00
    BROWNIES SRP: 11.00/pc
    Yield: 50 pcs
    INGREDIENTS QUANTITY (G) COST,PHP PACK(GRAMS) COST PER GRAM COST PER RECIPE
    Computation:
    BUTTER 323.8 43.5 225 0.193333333 62.60133333
    COCOA POWDER 106.3 97.75 250 0.391 41.5633
    EGG 338.3 8 50 0.16 54.128
    REFINED SUGAR 580 54 1000 0.054 31.32
    ALL PURPOSE FLOUR 145 45 1000 0.045 6.525
    VANILLA EXTRACT 4.8 10.55 60 0.175833333 0.844
    TOTAL 38 196.9816333

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