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LM-Household Services Grade 10K to 12 Basic Education ProgramTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICSLEARNER’S MATERIALHOUSEHOLD SERVICESSpecialization Course for Grade 101

LM-Household Services Grade 10TABLE OF CONTENTSPageCover PageTable of ContentsIntroduction. .Content Standard and Performance Standard Objectives .Program Requirements Learning Episodes How to Use the Module Diagnostic Assessment Personal Entrepreneurial Competencies (PECs) Environment and Market (EM) Quarters I and IIOverview Objectives Pre-Test 1 Lesson 1: Prepare Hot and Cold Meals/Food (HC)LO 1Prepare ingredients according to recipe LO 2 Cook meal and dishes according to recipe LO 3 Present cooked dishes .LO 4 Prepare sauces, dressings and garnishes .LO 5 Prepare Appetizers .LO 6 Prepare Desserts and SaladsLO 7 Prepare Sandwiches . .LO 8 Store Excess Foods and Ingredients.Enhancement Activity 2

LM-Household Services Grade 10Post Test 1 .Quarters III and IVOverview .Objectives .Pretest 2 .Lesson 2:Providing Food and Beverage ServiceLO 1 Prepare Dining area . .LO 2 Set – Up Table LO 3 Serve Food and Beverage . . LO 4 Clear the Table .Enhancement Activity .Integration .Post test 2 .Summative Test .Synthesis . .Glossary References . .Key to Correction .3

LM-Household Services Grade 10INTRODUCTIONTechnology and Livelihood Education (TLE) is one nomenclature in theimplementation of the K to 12 Basic Education Program (BEP). It is composedof four components, namely, Agri-Fishery Arts, Home Economics, IndustrialArts and Information and Communication Technology. In this learning material,the focus is on a course in Home Economics – Household Services.The course provides varied and relevant activities and opportunities todetermine your understanding of the key concepts and to demonstrate corecompetencies as prescribed in TESDA Training Regulation in HouseholdServices. Thus, it aims to provide quality service to target clients alongside ofassessing yourself as to the aspects of business that you may consider tostrengthen and become part of the industry.The world of work today presents a picture of available jobs that aregetting scarcer each year. To address this reality, the Department of Educationis stretching its available resources, prioritizing needs, and developingsustainable programs to lead and to prepare the young minds as future skillfulchef or any related job. The department further believes that it is in honing theskills that the learner can have an edge over other job seekers. DepEdendeavors to equip the learners with the appropriate knowledge, attitudes,values and skills necessary to become productive citizen of our society.This learning material is specifically crafted to focus on the differentactivities that will assess your level in terms of skills and knowledge necessaryto get a Certificate of Competency and/or National Certification.4

LM-Household Services Grade 10Content StandardThe learner demonstrates understanding of core concepts and theories inhousehold services lessons.Performance StandardThe learner independently demonstrates core competencies in householdservices as prescribed in the TESDA Training Regulation.ObjectivesLearners are expected to become proficient in performing skills on the followingcompetencies:1. develop personal entrepreneurial skills;2. demonstrate understanding of core concepts and principles in Householdservices;3. create independently a plan of action that develops and strengthens one‘sentrepreneurial traits and business idea;4. prepare and cook quality hot and cold meals according to standard recipe;5. provide and serve cooked hot and cold meals according to standardprocedures;6. show knowledge and right attitude of proper storing of excess andunconsumed foods and ingredients accordingly;7. provide food and beverage service according to quality standard;8. demonstrate knowledge on serving and clearing the food and beverage inthe table.5

LM-Household Services Grade 10Program RequirementsGrade 10 students who will take Household Services course as theirspecialization in Technology and Livelihood Education (TLE) – HomeEconomics should have successfully taken the exploratory course inCommercial Cooking in Grade 7/8 and have successfully completed thecompetencies indicated in Grade 9.The student of this course must possess the characteristics of a personwho are incline in household services and other related activities,cancommunicate both in oral and written; physically and mentally fit; with goodmoral character; and can perform basic mathematical computation.Learners are required to have a complete and clean set of properuniforms to be used during class demonstration. Personal traits and tableservice etiquettes are needed to appreciate one‘s work. Meanwhile, the schoolis expected to provide necessary technical assistance like knowledge andneeded facilities in providing effective food and beverage service .This learner‘s material should be taken for one school year for a total of160 hours. Lessons should be taken one at a time, following the correctsequence being presented and should accomplish the assessment orenhancement activities before proceeding to the next lesson.Along the learning process, learners of this course are required tocomplete the 25-hour industry involvement to different food services toexperience the actual workplace.6

LM-Household Services Grade 10Learning EpisodesTECHNOLOGY AND LIVELIHOOD EDUCATION – Household Servicescovers two core competencies namely, preparing hot and cold meals/ food and;providing food and beverage service. An introduction to Personal EntrepreneurialCompetencies (PECs) and Business Environment and Business Idea is alsopresented.Personal Entrepreneurial Competencies (PECs) section will help the learnersrecognize their own entrepreneurial traits and characteristics that will lead or engagethem into the entrepreneurial world. The business environment and business idea willgive learners an overview in seeking and assessing business opportunities in the areaof household services.The two core competencies in this book that a Grade 10 student ought topossess will be developed through an understanding of the concepts and principles inproviding quality products and services in the area of household servicesasprescribed by industry work standards.Quarter I, Prepare Hot and Cold Meals, focuses on knowledge and principles inpurchasing different food items with safety handling procedures. It also discussesstandardizing and quantifying of recipe with the use of different cooking methods andpreparation. Learning obtained in this quarter will lead to learners to prepareingredients according to recipe, which they will cook and present before a prospectiveclient.Quarter II deals on the preparation of sauces, dressings, garnishes, appetizers,desserts and salads and sandwiches. It also provides techniques and know-how ofstoring principles on excess foods and ingredients used.7

LM-Household Services Grade 10Quarter III, Provide Food and Beverage Service, discusses dining areapreparation with the effective application of standard furniture and table set –upduring the meal. Table set –up and appointments are also explained to helplearners demonstrate skills in serving food and beverage based on table serviceetiquette.Quarter IV provides table service techniques and procedures togetherwith the rules to observe in clearing and cleaning the table for successful foodand beverage service activity.How to Use this Learner’s MaterialHere are some reminders on how to use this material.1.Answer the diagnostic assessment before you proceed to the differentactivities. The diagnostic assessment determines how much you knowabout the lessons and identifies the areas you ought to learn more. Yourteacher will check and analyze your score to determine your learning needs.2. This learner‘s material contains relevant information and activities. Goover each activity carefully. If you encounter difficulties, do not hesitate toconsult your teacher for assistance. Do not skip any topic unless you aretold to do so. REMEMBER that each activity is a preparation for thesucceeding activities.3. For every lesson/learning outcomes, perform the enhancement activitiesto enrich the knowledge and skills.8

LM-Household Services Grade 104. After successfully finished the tasks, answer the post-test to be given byyour teacher. Your score will be analyzed and will be used by yourteacher for the computation of your grades.5. Lastly, DO NOT mark the learner‘s material in any way.DIAGNOSTIC ASSESSMENTMULTIPLE CHOICEDirections: Read and analyze the statementcarefully.Identify the letter that corresponds to the correct answer. Write youranswer on your answer sheet.1. The process of buying the right amount of food at the right time, from theright place and from the right source.A. PurchasingC. StoringB. ServingD. Receiving2. An agency that monitors and evaluates the processin of foods, drugs,and other related products of manufacturers to ensure the standardquality for safety of the market.A. Department of HealthB. Department of Trade and IndustryC. Food and Drug AdministrationD. National Nutrition Council3. The following are effective purchasing steps andprocedures except one:A. Develop purchase ordersB. Estimate inventory of stocksC. Identify needs by planningD. Select and negotiate with vendors9

LM-Household Services Grade 104. A guide in cooking that tells exactly how to cook a certain dishA. MealC. MenuB. Meal patternD. Recipe5. It refers to the distinctive taste of the food.A. ColorC. PalatabilityB. Flavor & aromaD.Texture6. This refers to the amount of a single portion of a final productA. IngredientsC. Serving sizeB. Recipe yieldD. Volume of an ingredient7. These are the food items used in the recipe.A. IngredientsC. MealB. DishD. Menu8. Process that includes storage, preparation, and disposal of foodA. Food safetyC. PurchasingB. MarketingD. Management9. The range of room temperature where bacteria multiply rapidlyA. 5. 32 to 60 0 CC. 10 to 48. 8 0 CB. 7. 22 to 60 0 CD. 15. 5 to 52 0 C10. Cooking method where heat is conducted without moisture and no wateris added.A. Broiling and grillingC. Dry heatB. Combination methodD. Moist heat11. Process where food is repeatedly basted with highlyseasoned sauce.A. BakingC. GrillingB. BarbecuingD. Steaming12. Cooking process where food is first browned in a small amount of fat in aslow heat.A. BraisingC. RoastingB. PoachingD. Stewing10

LM-Household Services Grade 1013. Cooking in an open grid over a heat source which is below the foodA. BroilingC. GrillingB. FryingD. Roasting14. Soup made by simmering an ingredient in a thickened liquidA. Clear soupC. Puree soupB. Cream soupD. Vegetable soup15. A clear liquid soupderived by simmering meaty cuts in water until goodflavor, body and color develop.A. BrothsC. Cream soupB. ConsomméD. Thick soup16. One of the popular foods with vitamin B and Iron that is being cookeduncovered in a large amount of boiling water in a stock potA. CerealsC. RiceB. PastaD. Root crops17. Fast and efficient meal service that is commonly used in school andindustrial services.A. Buffet serviceC. Counter serviceB. Cafeteria serviceD. Table service18. A sauce that is prepared by emulsifying melted or clarifiedbutter and water with partially cooked egg yolks.A. Brown sauceC. Grand sauceB. Hollandaise sauceD. White sauce19. Used to lubricate and add accent to the salad.A. DressingC. SauceB. GarnishingD. Starch20. Appetizers which are tiny open-faced sandwiches of bite size andusually high flavored or tangy.A. CanapéC. Hors d‘ oeuvresB. CocktailD. Relishes21 . Appetizer which includes carrots and curl lettuce, cucumbersticks, celery, black olives , peanut and the like.A. CocktailC. RelishesB. Hors d‘ oeuvresD. Salads11

LM-Household Services Grade 1022. Cheese, sesame seeds, croutons, herbs, toasted garlic andwhipped cream are examples of:A. Body of saladC. Salad greenB. DressingD. Toppings23. An ingredient that adds moisture to a sandwich and helps tohold it together as it is picked up and eaten.A. BreadC. GarnishesB. FillingsD. Spreads24. Piece of cloth, paper or plastic used to cover the dining table.A. PlacematC. Silence clothB. RunnerD. Table cloth25. A long, narrow strip of cloth used to provide accent to a bare tableA. PlacematC. Silence clothB. RunnerD. Table cloth26. Water tumbler, juice glass, whiskey glass, and goblet aresome common examples ofA. Beverage wareC. DinnerwareB. ChinawareD. Flatware27. It includes all the tools used for eating and serving.A. ChinawareC. FlatwareB. DinnerwareD.Glassware28. A formal service type where food is arranged from soup to dessert andserved by the waiter from the platter to the individual plates of guests onthe left side.A. American serviceC. French serviceB. Buffet serviceD.Russian service29. An alcoholic beverage that is distilled from a fermented mashof sugar that comes from juice or molasses which is generallybottled at 40 % alcoholA. GinC. WineB. RumD. Whiskey12

LM-Household Services Grade 1030. A flavored, distilled, and colorless to pale yellow liquormade from a fermented mash of cereal grainsA. GinC. WineB. RumD.Whiskey31.Laying flatware, the fork is placed with tines facing up at theof the plateA. Left sideC. Upper sideB. Right sideD. Lower side32.Serving flatware is generally laid at the of the dish to havethe serving flatware stuck into the food at the start of the meal.A. Left sideC. Upper sideB. Right sideD. Lower side33. Cups and saucers are placed at the topA. Left sideC. Upper sideB. Right sideD. Lower side34. Drinking glasses are placed at the tip of the knife or spoon atof the coverA. Left sideC. Upper sideB. Right sideD. Lower side35.Serving dishes are placed in the middle of the table in a manner thatwill not make the table look cluttered. Make sure that for each dishis provided and placed near the dishesA. Serving flatwareC. KnifeB. ForkD. Tong36. Sandwich process that is done by placing in layers over orunder another bread.A. LayeringC. PipingB. MoldingD. Portioning37. Dividing the pieces of bread into serving sizes.A. LayeringC. PipingB. MoldingD. Portioning38.Forming the bread into desired shapesA. LayeringC. PipingB. MoldingD. Portioning13

LM-Household Services Grade 1039. Trimming edges of the bread.A. LayeringC. PipingB. MoldingD. Portioning40. Bread that is soaked in egg and milk and fried in a non stick panA. LayeringC. PipingB. MoldingD. Portioning41.These are slices of bread with fillings such as peanut butterand jelly, cheese or meat and others before servingA. FriedC. Open-facedB. GrilledD. Regular42. A multi -layered sandwich with fillings in betweenA. Club sandwichC. Ethnic breadB. Domino breadD. Pitta bread43. An ingredient that adds moisture to a sandwich and help holdit together.A. BreadC. GarnishesB. FillingsD. Spreads44. This is a hot or cold type which is the main focusof a sandwichA. BreadC. GarnishesB. FillingsD. Spreads45. Following are materials for packaging except one:A. Chopping boardC. Grease proof food wrapB. ContainerD. Wrapper46. Includes all tools used for eating and servingA. Beverage wareC. FlatwareB. DinnerwareD. Linens47. These includes all dining implements used to serve all types ofbeverageA. Beverage wareC. FlatwareB. DinnerwareD. Linens48.The most common type of napkin folding used in any occasionA. Basic foldC. CandleB. Birds of paradiseD. Mexican fold14

LM-Household Services Grade 1049. An alcoholic beverage that is produced from the fermented juices andother fruits.A. BeerC. LiquorsB. GinD. Wine50. Recognized as distilled alcoholic beverageA. BeerC. LiquorsB. GinD. Wine15

LM-Household Services Grade 10Content StandardsPerformance StandardsThelearnerdemonstrates The learner independently creates a planunderstanding of one‘s PECs in of action that strengthens and or furtherHousehold Services.develops his/her PECs in HouseholdServicesPersonal Entrepreneurial Competencies (PECs)Quarter ITime Allotment: 4 hoursModule 1Personal Entrepreneurial CompetenciesIntroductionIn this module, you will learn more about entrepreneurship and theentrepreneurial competencies related to Household Services. You will have afirst-hand experience in educational activities leading to personal assessment ofyour entrepreneurial competencies and assessment of entrepreneurialcompetencies of a successful housekeeper within your province. You will alsohave some activities that will align your competencies those of successfulpractitioners. Moreover, this module will stimulate your mind to think aboutentrepreneurship and its role in the business community, as well as in theeconomic and social development.To start with this module, let us first understand entrepreneurs andentrepreneurship.Entrepreneurs are people with skills and capabilities to see and evaluatebusiness opportunities. They are individuals that can strategically identifyproducts or services needed by the community and they have the capacity todeliver these at the right time and at the right place.Entrepreneurs are agent of economic change; they organize, manage andassume risks of a business. Some of the good qualities of an entrepreneur areopportunity seeker, risk taker, goal setter, excellent planner, a confidentproblem solver, hardworking, persistent and a committed worker.Entrepreneurship, on the other hand, is not just a simple business activity. It is astrategic process of innovation and new venture creation. Basically,16

LM-Household Services Grade 10entrepreneurship is both an art and science of converting business ideas intomarketable products or services to improve the quality of living.Now that you have a little background knowledge about entrepreneursand entrepreneurship, can you now walk through in assessing your PECs?Always remember that ―Successful entrepreneurs continuously develop andimprove their PECs.‖To begin with, let us first try to find out the competencies you will masteras you finish this module.OBJECTIVESAt the end of this module, you are expected to: identify areas for improvement, development and growth;align your PECs according to your business or career choice; andcreate a plan of action that ensures success in your business or careerchoice.Now that you have an idea about the enabling knowledge and skillthat you will develop and master, take the first challenge in this module – thepre-assessment.PRE-ASSESSMENTAs part of your initial activity, you will be challenged to dig deeper on yourknowledge and previous experiences on the topic. Try to diagnose or assess what youalready know about PECs by answering Task 1.Task 1: Matching TypeDirection: Match the entrepreneurial competencies in column A with theirmeaning in column B. Write the letter of the correct answer on the space providedbefore each number.17

LM-Household Services Grade 10A1. Creative2. Profit-oriented3. Discipline4. Decision Making5. People Skill6. Planner7. Self-confidence8. Hardworking9. Ability to accept change10. CommittedBmake a wise decision towards the set Objectivesstrategic thinking and setting of goalstrust in one‘s abilityadoptable to changeinnovative to have edge over othercompetitorsF. solid dedicationG. skillful in record keepingH. always stick t

Grade 10 8 Quarter III, Provide Food and Beverage Service, discusses dining area preparation with the effective application of standard furniture and table set –up during the meal. Table set –up and appointments are also explained to help learners demonstrate skills in se

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