Syllabus In TLE 9 (Cookery) - Holy Angel University

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Syllabus in TLE 9(Cookery)First QuarterGrade Level StandardThe learner demonstrates knowledge, skills and attitude to perform the tasks onCookery.The learner demonstrates an understanding core concepts and underlyingtheories in cookery lessons.The learner independently demonstrates core competencies in cookery asprescribed in the TESDA Training Regulation.Content StandardPerformance StandardTimeFrameWeek 1Topics Week 2-Learning CompetenciesOrientationBasic concepts in cookeryRelevance of the courseCareer opportunitiesStudents Activity Program of HAU-JHSKitchen and Classroom Rules and RegulationsTLE Grading SystemGroupings and seat planPretestDimensions of PersonalEntrepreneurial Competencies(PECs) Evaluates PersonalThree clusters of PECsEntrepreneurial Competencies(achievement, planning, and Explains dimensions/ clusterspower clusters)of PECs and the differentCharacteristicscharacteristic traits per clusterAssessment of PECsAssessmentFormative: VideoPresentation Discussion Self-ratingQuestionnaire(Assess yourPECs by1

Business Environment andMarket- Factors in the businessenvironment- Identifying businessopportunitiesReview of different kitchen toolsand equipment and their uses Valuing: Enhancing weak areas andsustaining strong areas in their PECs.Giving importance in the following:- Business opportunities- Different kitchen tools andequipmentWeek 3 Clean and maintain kitchentools, equipment and premisesDifferent chemicals to be utilizedin cleaning and sanitizing kitchentools and equipmentCleaning and sanitizing kitchentools and equipment Explains the different factorsinfluence business environmentExplains procedures forgenerating business ideas oridentifying businessopportunitiesGenerates business ideasRecognizes kitchen tools andequipment to be cleaned andsanitizedIdentifies the chemicals to beutilized in cleaning andsanitizing kitchen tools andequipmentPerforms cleaning andsanitizing of kitchen tools andequipment and premisesanswering the testitems). Group discussion(Determinedifferent businessopportunities nearthe communityand identifyproblemsencountered andtheir solutions)Summative: Written Test(Complete thegiven graphicorganizer of thedifferentcharacteristics ofeach clusters) Written Test(Identify thefollowing kitchentools andequipmentaccording to theiruse).Formative: Picture Analysis Discussion RecitationSummative: Demonstration(Tell and show me2

- Week 4Proper dishwashingtechniques of kitchen toolsand equipment- Methods of sanitizingkitchen tools andequipmentCleaning and sanitizing kitchenpremisesValuing: Appreciate the importance ofcleaning and sanitizing kitchen tools,equipment and premises.Prepare Appetizers Tools, equipment and utensilsneeded in preparing appetizers Classification of appetizers Variety of ingredients in preparingappetizers Nutritional value of appetizer Varieties of hot and coldappetizers Methods of preparing appetizers Suggested projects:- Canapés- Hors d’oeuvres- Fruit appetizers- Vegetable appetizers- Etc. Fundamentals of plating Principle and techniques instoring appetizersthe propercleaning andsanitizing of tools,equipment andkitchen premises). Identifies tool and equipmentneeded in preparation ofappetizersClassifies appetizer accordingto ingredientsIdentifies ingredient accordingto the given recipeDifferentiates between hot andcold appetizersPrepares variety of appetizersEvaluates the finished productand rate using rubricPresents a range of appetizersStores appetizersFormative: Brainstorming Discussion RecitationSummative: Short quiz aboutappetizer ActualPreparation ofappetizer Making projectplan on appetizerValuing: Appreciate the skills and3

values learned in preparing appetizer.Week 5Week 6FIRST MID-QUARTER EXAM Salad and Salad DressingClassification of saladsKinds of salad dressing and theiringredientsFactors to consider in plating andpresenting salads and dressingsSandwichesClassification of sandwichesComponents of sandwichesWays of storing sandwiches Applies the lesson learnedduring week 1 to 4 Classifies salads according toingredientsIdentifies the different kinds ofsalad dressing and theiringredientsIdentifies types/classificationsof sandwichesIdentifies sandwichcomponents Written Test regardingthe topicstackled/discussed on theFirst Mid-QuarterFormative: Brainstorming Discussion RecitationSummative: Short quiz aboutsalad anddressing andsandwichesValuing: Giving importance on theknowledge acquired in preparing saladsand dressings and sandwichesNutrition MonthWeek 7(Food Preparation)Valuing: Giving importance to one’shealth by preparing nutritious andhealthy foods Prepares nutritious healthyfoods Applies PEC discussions andbusiness environment Essay regardingthe theme ofNutrition monthFood Bazaar (Preparingproduct to be sold)TRANSFER GOAL:Note:In line with Nutrition monthPost-test will becelebration, the TLE Department willgiven to studentshave an activity tag as “Fiesta saGym: Halina at Makisaya, Sa TLE DaySiguradong May Kita.”4

This is to showcase the talents andskills learned in different components,so students will have a chance toportray the role of an entrepreneur,baker, programmer, web developer,artist etc.Week 8 Week 9 Prepare Salad and DressingPrepare SandwichesDessertsDefinition of dessertsImportance of dessertsClassifications of dessert andtheir characteristicsStoring dessertsComplete MealThis is also a way for the students toexperience the real world of work. Prepares/presents/stores saladand dressing Prepares/presents/storessandwiches Identifies the importance ofdessert in a mealClassifies dessert accordingto types of ingredients usedStores dessertDetermines thecompositions of a completeFormative: Review of saladand sandwicheslessonSummative: Short quiz aboutsandwiches ActualPreparation ofsandwich Making projectplan on sandwichFormative: Brainstorming Discussion RecitationSummative: Short quiz aboutdesserts5

Compositions of complete meal Valuing: Appreciate the skills andvalues learned in preparing desserts andcomplete meal.Week 10FIRST QUARTER EXAM mealApplies the skills learnedfrom appetizer up to dessertby preparing a completemealApplies the lesson learnedduring the First Quarter Demonstration(The students willapply the skillslearned fromappetizer up todessert bypreparing acomplete meal).Summative:Written Test regardingthe topics discussed onthe First Quarter6

SYLLABUS IN TLE 9(BREAD AND PASTRY PRODUCTION)Second QuarterGRADE LEVEL STANDARDCONTENT STANDARDPERFORMANCE STANDARDTimeFrameWeek 1Topics Week 2The learner demonstrates knowledge, skills and attitude to perform the tasks on Breadand Pastry Production.The learner demonstrates an understanding of the core concepts and theories in breadand pastry productionThe learner independently demonstrates core competencies in bread and pastryproduction as prescribed in the TESDA Training RegulationOrientationBasic concepts in bread andpastry productionRelevance of the courseCareer opportunitiesReview tools and equipment usedin bread and pastry productionValuing: Show interest in bread andpastry production and giving importancein proper used of tools and equipmentand accuracy in measuring ingredients. Terminologies in baking Accurate measurement ofingredients Baking ingredients and itssubstitutionLearning CompetenciesAssessment The learner:- explains core concepts inbread and pastry production- discusses the relevance of thecourse- explores opportunities in breadand pastry production Familiarizes tools andequipment used in bread andpastry productionFormative: Picture Analysis Discussion RecitationSummative: Written Test(Identify thefollowing tools andequipment neededin each situatedproblem). Identifies the differentterminologies in baking Selects, measures and weighsrequired ingredients accordingto recipe or productionrequirements Substitutes ingredients if otherFormative: Discussion Demonstration RecitationSummative: Written Test(Identify the7

ingredients are not available.Week 3 Define Bread Types, kinds, and classification ofbakery products Mixingprocedures/formulation/recipes,and desired productcharacteristics of various bakeryproducts Temperature ranges in bakeryproducts Valuing: Observe the characteristicsand classifications of bakery products. Week 4 -Discuss the different safetyprecaution while on a foodlaboratory.Suggested projects:Dinner rollPan de salCinnamon rollEnsaymadaPan de coco following bakingterminologies) Demonstration(Performmensuration ofingredients)Formative:Identifies the characteristicsand types of bread Picture paradePrepares a variety of bakery Discussionproducts according to standard Recitationmixing procedures/Summative:formulation/ recipes and Short Quizdesired product characteristicsregarding bakeryBakes bakery productsproducts.according to techniques andappropriate conditionsSelects required oventemperature to bake goods inaccordance with the desiredcharacteristics, standardsrecipe specificationsPrepares Mise en Place Performance task(Prepare and bakePresents finished product ofbakery product).bread Make a projectplan on breadValuing: Enhancing the skills andvalues learned in preparing bakery8

Week 5products. Correct proportion control, yields,weights and sizes for profitability Define pastry Types, kinds, and classification ofpastry products Classifications of fillings,coatings/icing and glazes Mixingprocedures/formulation/recipesand desired productcharacteristics of various pastryproducts Baking techniques appropriateconditions, and enterpriserequirements and standards Temperature ranges in bakingpastry products Valuing: Appreciate the skills andvalues learned in preparing pastryproducts. Week 6SECOND MID-QUARTER EXAMWeek 7 Different kinds of packagingmaterials to be used Suggested projects:Pies- Pineapple pie- Buko pie- Egg pieSelects, measures and weighs Formative:required ingredients according Picture paradeto recipe or production Discussionrequirements and established Recitationstandards and proceduresSummative:Prepares variety of pastry Short Quizproducts according to standardregarding themixing procedures/formulation/pastry products.recipes and desired productcharacteristicsBakes pastry productsaccording to techniques andappropriate conditions; andenterprise requirement andstandardsSelects required oventemperature to bake goods inaccordance with the desiredcharacteristics, standardsrecipe specifications andenterprise practicesSummative:Applies the lesson learnedduring week 1 to 4 Written Test /OralExam Identifies the kind ofpackaging materials to beusedPrepares Mise en PlacePresents finished productof pastrySummative: Performance task(Prepare/bakepastry product) Make a projectplan about pastry9

-Week 8Week 9PizzaEmpanadaTartEtc.Valuing: Enhancing the skills andvalues learned in preparing pastryproducts. Cakes Different types of Cakes Icing Different types of icing andfrosting and their uses Identification of fillingsappropriate in a specific cakes Identification of the requiredconsistency and appropriateflavor of fillings Filling and assembling cakesaccording to the standard recipespecifications Classification of coatings andsidings based on the requiredrecipe specifications and productcharacteristicsValuing: Determine ways to developwell baked cakes, prepare appropriateicing and creative decorations. Cake Decoration Suggested projects:- Batter cake with butter Formative:Defines cake and identifyits characteristics DiscussionIdentifies the different types Recitationof cakes Video Presentationabout theDefines icing and identifyits characteristicspreparation ofcakes and cakeIdentifies the types of icingdecorationsand frosting and their usesSummative: Written Testregarding differenttypes of cakes andicingPrepares Mise en PlacePresents finished productof cakeDesigns and decoratesSummative: Performancetask (Makingicing, baking10

-Sponge cake with butter creamfilling and icingChiffon cake with boiled icing orfondant icingChocolate cakeValuing: Enhancing the skills andvalues learned in preparing cakes.Week 10SECOND QUARTER EXAMcakeTRANSFER GOAL:The students on their knowledge andskills acquired in Bread and PastryProduction subject will be able tobake an occasional cake to bepresented to their choice teacher ofHAU faculty.PERFORMANCE TASK:The students will bake and decoratecake presented to their choice ofteacher for evaluation. Applies the lesson learnedduring the Second Quarter cake anddecoratingcake)Make a projectplan on cake.Summative: Written Testregarding thetopics discussedon the SecondQuarter11

Syllabus in TLE 9(Cookery)Third QuarterGrade Level StandardThe learner demonstrates knowledge, skills and attitude to perform the tasks onCookery.The learner demonstrates an understanding core concepts and underlyingtheories in cookery lessons.The learner independently demonstrates core competencies in cookery asprescribed in the TESDA Training Regulation.Content StandardPerformance StandardTimeFrameTopics Week 1Basic concepts in bread andpastry production Relevance of the course Career opportunities Dimensions of PersonalEntrepreneurial Competencies(PECs)- Three clusters of PECs(achievement, planning, andpower clusters)- Characteristics- Assessment of PECsLearning Competencies Evaluates PersonalEntrepreneurial CompetenciesExplains dimensions/ clustersof PECs and the differentcharacteristic traits per clusterAssessmentFormative: Picture Analysis Discussion Self-ratingQuestionnaire(Assess yourPECs byanswering the testitems).Summative: Written Test(Complete thegiven graphicorganizer of thedifferentcharacteristics ofeach clusters)12

Week 2 Business Environment andMarket- Factors in the businessenvironment- Identifying businessopportunitiesReview of different kitchen toolsand equipment and their uses Valuing: Enhancing weak areas andsustaining strong areas in their PECs.Giving importance in the following:- Business opportunities- Different kitchen tools andequipmentWeek 3 Clean and maintain kitchentools, equipment and premisesDifferent chemicals to be utilizedin cleaning and sanitizing kitchentools and equipmentCleaning and sanitizing kitchentools and equipment- Proper dishwashingtechniques of kitchen toolsand equipment- Methods of sanitizingkitchen tools and Formative:Explains the different factors Videoinfluence business environmentPresentationExplains procedures for Discussiongenerating business ideas or Group discussionidentifying business(Determineopportunitiesdifferent businessopportunities nearGenerates business ideasthe communityRecognizes kitchen tools andand identifyequipment to be cleaned andproblemssanitizedencountered andtheir solutions)Summative: Written Test(Identify thefollowing kitchentools andequipmentaccording to theiruse).Formative:Identifies the chemicals to beutilized in cleaning and Picture Analysissanitizing kitchen tools and Discussionequipment RecitationPerforms cleaning andSummative:sanitizing of kitchen tools and Demonstrationequipment and premises(Tell and show methe propercleaning andsanitizing of tools,equipment andkitchen premises).13

Week 4equipmentCleaning and sanitizing kitchenpremisesValuing: Appreciate the importance ofcleaning and sanitizing kitchen tools,equipment and premises.Appetizers Tools, equipment and utensilsneeded in preparing appetizers Classification of appetizers Variety of ingredients in preparingappetizers Nutritional value of appetizer Varieties of hot and coldappetizers Methods of preparing appetizers Fundamentals of plating Principle and techniques instoring appetizers Identifies tool and equipmentneeded in preparation ofappetizersClassifies appetizer accordingto ingredientsIdentifies ingredient accordingto the given recipeDifferentiates between hot andcold appetizersFormative: Brainstorming Discussion RecitationSummative: Short quiz aboutappetizerValuing: Appreciate the skills andvalues learned in preparing appetizer.Week 5THIRD MID-QUARTER EXAMWeek 6 Prepare AppetizersSuggested projects:- Canapés Applies the lesson learnedduring week 1 to 4 Prepares variety of appetizersEvaluates the finished productand rate using rubricSummative: Written Testregarding thetopicstackled/discussedon the First MidQuarterSummative: ActualPreparation of14

Week 7 - Hors d’oeuvres- Fruit appetizers- Vegetable appetizers- Etc.Salad and Salad DressingClassification of saladsKinds of salad dressing and theiringredientsFactors to consider in plating andpresenting salads and dressingsSandwichesClassification of sandwichesComponents of sandwichesWays of storing sandwiches Presents a range of appetizersStores appetizersappetizerMaking project plan onappetizer Classifies salads according toingredientsIdentifies the different kinds ofsalad dressing and theiringredientsIdentifies types/classificationsof sandwichesIdentifies sandwichcomponentsFormative: Brainstorming Discussion RecitationSummative: Short quiz aboutsalad anddressing andsandwichesPrepares/presents/stores saladand e: Review of saladand sandwicheslessonSummative: Short quiz aboutsandwiches ActualPreparation ofsandwich Making projectplan on sandwich Valuing: Giving importance on theknowledge acquired in preparing saladsand dressings and sandwichesWeek 8 Prepare Salad and DressingPrepare Sandwiches 15

Week 9 DessertsDefinition of dessertsImportance of dessertsClassifications of dessert andtheir characteristicsStoring dessertsComplete MealCompositions of complete mealValuing: Appreciate the skills andvalues learned in preparing desserts andcomplete meal.Week 10THIRD QUARTER EXAM Identifies the importance ofdessert in a mealClassifies dessert accordingto types of ingredients usedStores dessertDetermines thecompositions of a completemealTRANSFER GOAL:The students on their own creativityand skills acquired in cookery willapply the skills learned from appetizerup to dessert by preparing a completemeal to be presented to teachers ofTLE.PERFORMANCE TASK:The students will prepare a completemeal, set the table and serve theguests with variety of meals. Applies the lesson learnedduring the First QuarterFormative: Brainstorming Discussion RecitationSummative: Short quiz aboutdesserts Demonstration(The students willapply the skillslearned fromappetizer up todessert bypreparing acomplete meal).Note:Post-test will be given tostudents.Summative:Written Test regardingthe topics discussed onthe First Quarter16

SYLLABUS IN TLE 9(BREAD AND PASTRY PRODUCTION)Fourth QuarterGRADE LEVEL STANDARDCONTENT STANDARDPERFORMANCE STANDARDTimeFrameWeek 1Topics Week 2The learner demonstrates knowledge, skills and attitude to perform the tasks on Breadand Pastry Production.The learner demonstrates an understanding of the core concepts and theories in breadand pastry productionThe learner independently demonstrates core competencies in bread and pastryproduction as prescribed in the TESDA Training RegulationOrientationBasic concepts in bread andpastry productionRelevance of the courseCareer opportunitiesReview tools and equipment usedin bread and pastry productionValuing: Show interest in bread andpastry production and giving importancein proper used of tools and equipmentand accuracy in measuring ingredients. Terminologies in baking Accurate measurement ofingredients Baking ingredients and itssubstitutionLearning CompetenciesAssessment The learner:- explains core concepts inbread and pastry production- discusses the relevance of thecourse- explores opportunities in breadand pastry production Familiarizes tools andequipment used in bread andpastry productionFormative: Picture Analysis Discussion RecitationSummative: Written Test(Identify thefollowing tools andequipment neededin each situatedproblem). Identifies the differentterminologies in baking Selects, measures and weighsrequi

Syllabus in TLE 9 (Cookery) First Quarter Grade Level Standard The learner demonstrates knowledge, skills and attitude to perform the tasks on Cookery. Content Standard The learner demonstrates an understanding core concepts and underlying theories in cookery lessons.

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