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K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYGrade 7/8 (Exploratory)Course Description:This curriculum guide is an exploratory course in Cookery, which leads to National Certificate Level II (NC II). It covers five common competencies that aGrade 7/8 Technology and Livelihood Education (TLE) 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) thepractice 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 tothe course, and 3) exploration of career opportunitiesCONTENTIntroduction1. Basic concepts incookery2. Relevance of thecourse3. Career opportunitiesCONTENT STANDARDThe learners demonstrate anunderstanding of:1. basic concepts andtheories in cookeryPERSONAL ENTREPRENEURIAL COMPETENCIES – PECs1. Assessment of Personal- one’s PECsEntrepreneurialCompetencies and Skills(PECs) vis-á-vis apracticingentrepreneur/employee:1.1. Characterstics1.2. Lifestyle1.3. Skills1.4. Traits2. Analysis of PECs inrelation to anentrepreneurPERFORMANCESTANDARDThe learners:1. independentlydemonstrate commoncompetencies incookery as prescribedin the TESDA TrainingRegulation-K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013recognize his/herPECs and prepare anactivity plan thataligns that with thatof apractitioner/entrepreneur in cookeryLEARNINGCOMPETENCIESThe learners:1. explain basic conceptsin cookery2. discuss the relevanceof the course3. explore opportunitiesfor cookery as acareerLO 1. Recognize PECsneeded in cookery1.1 assess one’s pecs:characteristics,lifestyle, skills, traits1.2 compare one’s pecswith those of anentrepreneur*LO – Learning OutcomeCODETLE PECS7/8-0k-1Page 1 of 33
K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENTCONTENT STANDARDSTANDARDCOMPETENCIESENVIRONMENT AND MARKET (EM)SWOT analysis- environment and- create a business idea LO 1. Generate a business1. Key concepts inmarket in cookerybased on the analysisidea that relates with aenvironment and marketof environment andcareer choice in Cookery2. Differentiation ofmarket in cookery1.1 discuss swot analysisproducts, services,1.2 generate a businesscustomers and theiridea based on thebuying habitsswot analysis3. Competitors in the marketUSE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (UT)1. Types of kitchen tools,- the use and- independently useLO 1. Utilize appropriateequipment andmaintenance ofand maintain tools,kitchen tools, equipment,paraphernaliaequipment in cookeryequipment, andand paraphernalia2. Uses of kitchen tools,materials in cookery1.1 identify types of tools,equipment, andaccording to standardequipment, andparaphernaliaoperating proceduresparaphernalia1.2 classify the types ofappropriate cleaningtools and equipmentbased on their uses1.3 describe the varioustypes of kitchen tools,equipment, andparaphernaliaMAINTENANCE OF KITCHEN TOOLS, EQUIPMENT, AND PARAPHERNALIA (MT)1. Types of chemicals forLO 2. Maintain appropriatecleaning and sanitizingkitchen tools, equipment,kitchen tools andand paraphernaliaequipment2.1 select various types2. Steps in cleaning andof chemicals forsanitizing kitchen toolscleaning andand equipmentsanitizing kitchen3. Cleaning kitchen premisestools, equipment, and(floor and storage areas)paraphernalia4. Maintenance of kitchen2.2 clean and sanitizetools, equipment, andkitchen tools andwork areasequipment followingK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013*LO – Learning OutcomeCODETLE EM7/8-0k-1TLE HECK7/8UT-0a-1TLE HECK7/8MT-0b-2Page 2 of 33
K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENTCONTENT ctions2.3 use cleaning tools,equipment, andparaphernalia inaccordance tostandard operatingprocedures2.4 maintain kitchentools, equipment, andwork areas1. Storing/stacking tools andLO 3. Store and stackequipmentkitchen tools andequipment3.1 store or stack cleanedequipment andutensils safely in thedesignated placePERFORM MENSURATION AND CALCULATIONS (PM)1. Types of measuring tools- performing- independentlyLO 1. Carry outand their usesmensuration andmeasure and calculate measurements and2. Measuring techniques ofcalculation in cookeryingredients in cookery calculations in a requiredingredientstask2.1. Dry ingredients1.1 give the abbreviations2.2. Liquid ingredientsand equivalents of3. Measurementmeasurementsabbreviations1.2 identify the types of4. Equivalent measurementsmeasuring tools5. Conversion of weights and1.3 describe the functionsmeasurementsof measuring tools6. Substitution of ingredients1.4 measure ingredientsaccording to reciperequirement1.5 convert systems ofmeasurementaccording to reciperequirementK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013*LO – Learning OutcomeCODETLE HECK7/8MT-0c-3TLE HECK7/8PM-0d-4Page 3 of 33
K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENTCONTENT STANDARDSTANDARDCOMPETENCIES1.6 perform substitutionof ingredients7. Costing the finishedLO 2. Calculate cost ofproducts/recipesproduction7.1. Expenses2.1 discuss principles of7.2. Mark-upcosting7.3. Selling price2.2 compute cost of7.4. Profitproduction2.3 validate computedcost of productionINTERPRET KITCHEN LAYOUT (KL)1. Alphabet of lines- the interpretation of- independentlyLO 1. Read and interpret2. Architectural kitchendiagrams, plans, andinterpret kitchen/shop kitchen planssymbols, diagram, andkitchen layoutslayouts based on1.1 read and interpretlayoutgiven blueprintsarchitectural kitchensymbols and layoutaccording tospecifications in theblueprint1.2 determine parts andfunctions of akitchen layout3. Kitchen types and layoutsLO 2. Prepare a kitchenlayout2.1 prepare a sketch andlayout according the typeof kitchenPRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURES (OSHP)1. Concepts of the following:- the practice of- independently1.1. Safetyoccupational healthpractice occupational1.2. Healthand safetyhealth and safety1.3. OHSP standards2. Safety Regulations2.1. Clean Air Act2.2. Building Code2.3. National ElectricalK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013LO 1. Importance ofOccupational Health andSafety Procedures1.1 recognize theimportance of ohsp1.2 explain safetyregulations, hazardcontrol practices, and*LO – Learning OutcomeCODETLE HECK7/8PM-0e-5TLE HECK7/8KL-0f-6TLE HECK7/8KL-0g-7TLE HECK7/8OHSP-0h-8Page 4 of 33
CONTENTand Fire Safety Code2.4. Ph OSHS3. Types of Hazard/Risk inthe work place3.1. Physical3.2. Biological3.3. Chemical3.4. FireK to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENT STANDARDSTANDARDCOMPETENCIESprocedures based onorganizationproceduresLO 2. Identify Hazards andRisks in the Workplace2.1 determine the types ofhazards and risks theworkplace4. Control hazards and risksin the workplace4.1. Environmentalcontrol4.2. Work practice control4.3. Personal ProtectiveEquipment (PPE)5. Emergency-related drillsand training6. Occupational Health andSafety personal recordsK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013LO 3. Evaluate and ControlHazards and Risks in theWorkplace3.1 Follow consistentlyOHS procedure forcontrollinghazards/risks3.2 Use PersonalProtective Equipment(PPE) in accordancewith OHS3.3 Conduct emergencyrelated drills andtraining3.4 Maintain OHSPawareness*LO – Learning OutcomeCODETLE HECK7/8OHSP-0i-9TLE HECK7/8OHSP-0j-10Page 5 of 33
K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYGrade 9 (Specialization)Course Description:Prerequisite: Grade 7/8 CookeryThis curriculum guide on Cookery leads to National Certificate Level II (NCII). This course is designed for a Grade 9 student to develop knowledge, skills, andattitudes in the performance of Cookery tasks. It covers core competencies, namely: (1) cleaning and maintaining kitchen premises, (2) preparing appetizers, (3)preparing salads and dressings, (4) preparing sandwiches, (5) preparing desserts, and (6) packaging prepared foods.CONTENTIntroduction1. Core concepts in cookery2. Relevance of the course3. Career opportunitiesPERFORMANCESTANDARDCONTENT STANDARDThe learners demonstrate anunderstanding of:-The learners:BUSINESS ENVIRONMENT AND MARKET (EM)1. Factors in the business- the different factorsenvironmentthat influence the2. Identifying businessbusiness environmentopportunitiesCODEThe learners:-independentlydemonstrate corecompetencies incookery as prescribedin the TESDA TrainingRegulation-recommend specificstrategies to improve“weak” areas andsustain “strong” areasin their PECsLO 1. Assess PersonalEntrepreneurialCompetencies1.1. explaindimensions/clustersof PECs and thedifferentcharacteristic traitsper cluster1.2. evaluate one’s PECsTLE PECS9-0k-1-analyze how factorinfluence the businessenvironmentrelate experience ingenerating businessideas or identifyingbusiness opportunitiesLO 2. Understand thebusiness environment andbusiness ideas2.1 explain how differentfactors influence thebusiness environment2.2 explain procedures forgenerating businessideas or identifyingTLE EM9-0k-1core concepts andunderlying theories incookery lessonsCONCEPT REVIEWPERSONAL ENTREPRENEURIAL COMPETENCIES – PECs1. Dimensions of Personal- the dimensions andEntrepreneurialcharacteristics of PECsCompetencies (PECs)1.1. three clusters ofPECS (achievement,planning, and powerclusters)1.2. characteristics2. Assessment of PECsLEARNINGCOMPETENCIES-K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 20131. explain core concepts incookery2. discuss the relevance ofthe course3. explore opportunities for acareer in cookery*LO – Learning OutcomePage 6 of 33
K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENTCONTENT STANDARDSTANDARDCOMPETENCIESbusiness opportunities2.3 generate businessideas and identifybusiness opportunitiesCLEAN AND MAINTAIN KITCHEN TOOLS, EQUIPMENT, AND PREMISES (KP)1. Kitchen tools and- the knowledge, skills,- independentlyLO 1. Clean, sanitize, andequipment to be cleaned,and attitudes requiredmaintain clean kitchen store kitchen tools andsanitized, and storedin maintaining kitchentools, equipment, and equipment1.1. cutting tools andtools, equipment, andpremises1.1 recognize kitchenequipmentwork premisestools and equipment1.2. measuring tools andto be cleaned andequipmentsanitized1.3. mixing tools and1.2 identify the chemicalsequipmentto be utilized in1.4. top-of-the-rangecleaning andequipmentsanitizing kitchen1.5. baking tools andtools and equipmentequipment1.3 prepare cleaning2. Types of chemicals usedagents in accordancein cleaning and sanitizingwith manufacturer’skitchen tools andinstructionsequipment1.4 clean and sanitize3. Methods of cleaning andkitchen tools insanitizing kitchen toolsaccordance withand equipmentprescribed standards4. Proper dishwashing1.5 store cleaned kitchentechniquestools and equipment5. Techniques in storingsafely in thecleaned kitchen tools anddesignated spaceequipment6. Surfaces to be cleaned6.1. walls6.2. floors6.3. shelves6.4. benches and worksurfacesK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013LO 2. Clean and sanitizekitchen premises2.1 recognize kitchenpremises to becleaned and sanitized2.2 classify and describe*LO – Learning OutcomeCODETLE HECK9KP-Ia-1TLE HECK9KP-Ib-2Page 7 of 33
CONTENT6.5. cooking equipmentand appliances6.6. cold storageequipment6.7. storerooms andcupboards7. Types and uses ofcleaning agents7.1. specifications7.2. usage instructions7.3. methods of mixing7.4. precautionarymeasures8. Sanitation procedures9. Cleaning schedulesPREPARE APPETIZERS (PA)1. Identification of tools andequipment needed2. Tools, equipment, andutensils needed inpreparing appetizers3. Cleaning, sanitizing, andpreparing tools andutensils to be used4. Classification of appetizers5. Variety of ingredients inpreparing appetizers6. Nutritional value ofappetizerK to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENT STANDARDSTANDARDCOMPETENCIESthe uses of cleaningagents2.3 clean the kitchen areahygienically inaccordance with foodsafety andoccupational healthregulations2.4 clean surfaces withoutdamaging propertyand adverselyaffecting health2.5 use cleaning agents insanitizing kitchenpremises safely2.6 follow cleaningschedule based onenterprise procedures2.7 follow safety and firstaid procedures-the knowledge, skills,and attitudes requiredin preparingappetizers-K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013independentlyprepares appetizersLO 1. Perform mise enplaceCODETLE HECK9PA-Ic-31.1 identify tools andequipment needed inthe preparation ofappetizers1.2 clean, sanitize, andprepare tools,utensils, andequipment based onthe required tasks1.3 classify appetizersaccording toingredients1.4 identify ingredientsaccording to the given*LO – Learning OutcomePage 8 of 33
CONTENT7. Varieties of hot and coldappetizers8. Methods of preparingappetizers9. Suggested projects9.1. Canapés9.2. Hors d’oeuvres9.3. Fruit appetizers9.4. Vegetable appetizers9.5. Etc.10. Occupational Health andSafety (OHS)11. Fundamentals of plating12. Accompaniments ofappetizers13. Occupational Health andSafety (OHS)14. Principles and techniquesin storing appetizers15. Safety and hygienicpracticesK to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENT STANDARDSTANDARDCOMPETENCIESrecipeLO 2. Prepare a range ofappetizers2.1 differentiate betweenhot and coldappetizers2.2 prepare a variety ofappetizers2.3 evaluate the finishedproduct2.4 rate the finishedproduct using rubric2.5 follow workplacesafety proceduresLO 3. Present a range ofappetizers3.1 identify thefundamental ofplating3.2 identify theaccompaniments ofappetizers3.3 present appetizersattractively3.4 observe sanitarypractices inpresenting appetizersLO 4. Store appetizers4.1 utilize qualitytrimmings4.2 keep appetizers inappropriate conditionsto maintain theirfreshness, quality,and tasteK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013*LO – Learning OutcomeCODETLE HECK9PA-Ic-3TLE HECK9PA-Ii-5TLE HECK9PA-Ij-6Page 9 of 33
K to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENTCONTENT STANDARDSTANDARDCOMPETENCIESPREPARE SALAD AND DRESSING (SD)1. Tools, equipment, and- The knowledge, skills,- independently prepare LO 1. Perform mise enutensils needed inand attitudes requiredsalad and dressingplacepreparing salad andin preparing1.1 identify tools anddressingappetizersequipment needed in2. Classification of saladsthe preparation ofaccording to ingredientssalad and dressing3. Classification of salads1.2 clean, sanitize, andaccording to place in theprepare tools,mealutensils, and4. Nutritional values of saladequipment based onand dressingthe required tasks1.3 identify ingredientsaccording to the givenrecipe1.4 prepare ingredientsbased on the requiredform and time frame5. Components of saladsLO 2. Prepare a variety of6. Important considerationssalads and dressingsin salad preparation2.1 identify the7. Tools and equipmentcomponents of aneeded in salad makingsalad8. Methods of preparing2.2 identify the factors tosaladconsider in salad9. Kinds of salad dressingpreparationand their ingredients2.3 select and use correctequipment inpreparing salads anddressings2.4 prepare a variety ofsalad2.5 identify the differentkinds of saladdressings and theiringredients2.6 prepare saladK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013*LO – Learning OutcomeCODETLE HECK9SD-IIa-7TLE HECK9SD-IIb-g-8Page 10 of 33
CONTENT10. Factors and techniques inpresenting salads anddressings11. Factors to consider inplating and t11.4.Color11.5.Texture12. Accompaniments of salads13. Safe and hygienicpractices in storing saladsand dressings14. Temperature required instoring salads anddressingsPREPARE SANDWICHES1. Tools, equipment, andutensils needed inpreparing sandwiches2. Variety of ingredients inpreparing sandwiches3. Common culinary/industryterms used with regard tosandwiches4. Classification ofsandwichesK to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENT STANDARDSTANDARDCOMPETENCIESdressings2.7 follow workplacesafety proceduresLO 3. Present a variety ofsalads and dressings3.1 Present salads anddressings attractively3.2 Observe sanitarypractices inpresenting salad anddressing3.3 Identify theaccompaniments ofsalads and dressings3.4 Rate the finishedproducts using rubricsLO 4. Store salad anddressing4.1 Utilize qualitytrimmings4.2 Store appetizers inappropriate conditionsto maintain theirfreshness, quality,and taste-how to preparesandwiches-K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013independently preparesandwichesLO 1. Perform mise enplaceCODETLE HECK9SD-IIh-i-9TLE HECK9SD-IIj-10TLE HECK9SW-IIIa-111.1 clean, sanitize, andprepare tools,utensils, andequipment based onthe required tasks1.2 identify ingredientsaccording to the givenrecipe1.3 identify culinary terms*LO – Learning OutcomePage 11 of 33
CONTENT5. Components of thesandwich6. Types of bread suited forsandwiches7. Suitable filling andspreads for each type ofsandwich8. Methods of preparingsandwiches9. Suggested Projects:9.1. Hot sandwich9.2. Cold sandwich9.3. Open-facedsandwiches9.4. Rolled sandwiches9.5. Stuffed sandwiches9.6. Etc.10. Portion control ofsandwich and itsingredients11. Creative sandwichpreparation 11.4.Flavor11.5.Color12. Safe and hygienicpractices in storingsandwiches13. Required temperature instoring sandwichesK to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENT STANDARDSTANDARDCOMPETENCIESrelated to sandwichesidentifytype/classification ofsandwichesLO 2. Prepare a variety ofsandwiches2.1 Identify sandwichcomponent2.2 Identify bread suitedfor sandwich making2.3 Suitable filling andspreads2.4 Select and prepareglazes/sweet sauces2.5 Prepare sandwichesusing sanitarypracticesK to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013CODETLE HECK9SW-IIIb-g-12LO 3. Present a variety ofsandwiches3.1 Portion and control ofsandwiches and theiringredients3.2 Present sandwichesattractivelyTLE HECK9SW-IIIh-i-13LO 4. Storing sandwiches4.1 store sandwichesproperly4.2 keep sandwiches inappropriate conditionsTLE HECK9SW-IIIj-14*LO – Learning OutcomePage 12 of 33
CONTENTK to 12 BASIC EDUCATION CURRICULUMTECHNOLOGY AND LIVELIHOOD EDUCATIONHOME ECONOMICS - COOKERYPERFORMANCELEARNINGCONTENT STANDARDSTANDARDCOMPETENCIESto maintain theirquality and tastePREPARE DESSERTS (PD)1. Tools, equipment, andutensils needed inpreparing deserts2. Importance of desserts3. Classifications of dessertand their characteristicsCODELO 1. Perform mise enTLE HECK9PD-IVa-154. Varieties of ingredients inpreparing desserts5. Methods of preparingdesserts6. Sauces for desserts7. Suggested Projects :7.1. Fruit dessert7.2. Cream dessert7.3. Frozen dessert7.4. Hot dessert7.5. Etc.1.1 Identify tools andequipment needed inpreparing desserts1.2 Importance of dessertin a meal1.3 Classify dessertsaccording to types ofingredients used1.4 identify characteristicsof dessertsLO 2. Prepare desserts2.1 iden
HOME ECONOMICS - COOKERY K to 12 TLE Track Home Economics - Cookery Curriculum Guide December 2013 *LO – Learning Outcome Page 6 of 33 Grade 9 (Specialization) Course Description: This curriculum guide on Cookery leads to National Certificate Level II (NCII).
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Obasanjo after its passage by the National Assembly on 26th May, 2004. The UBEA Act makes provision for basic education comprising Early Child Care Education (ECCE), Primary and Junior Secondary Education. Primary and Secondary Education The financing of basic education is the responsibility of the State and Local Governments. In
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Visual Basic 6.0 versus Other Versions of Visual Basic The original Visual Basic for DOS and Visual Basic F or Windows were introduced in 1991. Visual Basic 3.0 (a vast improvement over previous versions) was released in 1993. Visual Basic 4.0 released in late 1995 (added 32 bit application support).
