COOKERY Module 3: CONVERSION AND SUBSTITUTION OF
8TLECOOKERYModule 3:CONVERSION ANDSUBSTITUTION OFMEASUREMENTSJACKIELOU S. BALASUELA(SUPPORT MATERIAL FOR INDEPENDENT LEARNING ENGAGEMENT)A Joint Project ofSCHOOLS DIVISION OF DIPOLOG CITYand theDIPOLOG CITY GOVERNMENT1
TLE – Grade 8Alternative Delivery ModeQuarter 1 –Module 3: CONVERSION AND SUBSTITUTION OF MEASUREMENTSFirst Edition, 2020Development Team of the ModuleWriter: JACKIELOU S. BALASUELAEditor: JACKIELOU S. BALASUELAReviewer: LYNNE B. GAHISANIllustrator: LYNNE B. GAHISANLayout Artist:Management Team:Virgilio P. Batan Jr.Jay S. MontealtoAmelinda D. MonteroNur N. HussienRonillo S. YaragLeo Martinno O. Alejo-Schools Division SuperintendentAsst. Schools Division SuperintendentChief, CIDChief, SGODEPS PVR – LRMDSPDO II - LRMDSPrinted in the Philippines byDepartment of Education – Region IX – Dipolog City Schools DivisionOffice Address:Purok Farmers, Olingan, Dipolog City
The following are some reminders in using this module:1. Use the module with care. Do not put unnecessary mark/s on any part ofthe module. Use a separate sheet of paper in answering the exercises.2. Don’t forget to answer What I Know before moving on to the other activitiesincluded in the module.3. Read the instruction carefully before doing each task.4. Observe honesty and integrity in doing the tasks and checking youranswers.5. Finish the task at hand before proceeding to the next.6. Return this module to your teacher/facilitator once you are through with it.If you encounter any difficulty in answering the tasks in this module, do nothesitate to consult your teacher or facilitator. Always bear in mind that you are notalone.We hope that through this material, you will experience meaningful learning andgain deep understanding of the relevant competencies. You can do it.
What I Need to KnowThis module was designed and written with you in mind. It is here to help youmaster the nature of Conversion and Substitution. The scope of this modulepermits it to be used in many different learning situations. The language usedrecognizes the diverse vocabulary level of students. The lessons are arranged tofollow the standard sequence of the course. But the order in which you read themcan be changed to correspond with the textbook you are now using.After going through this module, you are expected to:1. Identify systems measurements.2. Convert systems of measurement accordingly.3. Display patience in measuring and converting ingredients1
What I Know.Let us determine how much you already know about the measurements andequivalents. Take this test.I. Directions: Put a check mark in the appropriate column that best describes yourpresent level of knowledge on each enlisted competency. Copy and write this inyour notebook.KnowledgeNotMuchA LittleA Lot1. I know the different systems ofmeasurement2. I know how to determine the differentsystems of measurement3. I know how to convert systems ofmeasurement according to recipe requirement4. I know how to substitute ingredients5. I know the different substitution ofingredients6. I know how to perform substitution ofingredients according to recipeII. Give at least five (5) systems of measurement.1.2.3.4.5.III. Answer the following questions on your notebook.1. What is the difference between metric and apothecary systems ofmeasurements?2. What are the most frequently used conversions?2
LessonCONVERSION AND SUBSTITUTION OFMEASUREMENT3This lesson aims to discuss the conversion and substitution of ingredientsused in Cookery.What’s InHow do you or your parents/guardians measure ingredients at home?What’s NewDirection: Answer the conversion activity below on your notebook.1. 3 teaspoons tablespoon2. 1 pound pound3. 2 cups ounces4. 1 pint cups5. 1 gallon quarts3
What is ItWhat is conversion and substitution?Conversion, as defined in the Merriam dictionary, is the act of changing from oneform to another. Substitution, as defined in Merriam dictionary, is the act ofreplacing from one thing with another.Household Measurement SystemThe household measurement system is the system that most of us use athome, usually in the kitchen. The household system uses measurements for drops,teaspoons, tablespoons, ounces, cups, pints, quart, gallons, and pounds.There are some similarities and differences between the household systemof measurements and the apothecary system of measurements. For example, afluid ounce is the same for both the household system of measurements and theapothecary system of measurement. There are some differences as well; forexample, the pound that is used to determine weight is different between thesesystems. In the apothecary system, there are twelve (12) ounces in a pound, and, inthe household system of measurements there are sixteen (16) ounces, and nottwelve (12) ounces, in the household system of measurements.Below is a table that displays household units of measurement and theirapproximate equivalents in another measurement system, such as the apothecaryand the metric measurement systems. It is necessary that you memorize theseequivalents so that you will be able to convert from one measurement system toanother.UNIT OF MEASUREMENT11111APPROXIMATE EQUIVALENT(S)teaspoontablespoonfluid ounceounce (weight)cup3 teaspoons 1 tablespoon1 tablespoon 3 teaspoons1 fluid ounce 2 tablespoons16 ounces 1 pound1 cup 8 ounces1 cup 16 tablespoons1 pint 2 cups1 quart 2 pints1 quart 4 cups1 gallon 4 quarts1 pint1 quart1 gallon1 gallon 8 pints1 pound1 pound 16 ounces4
Apothecary System of MeasurementThe apothecary system of measurement is one of the oldest forms ofmeasurement. In the 1970's, the United States practically abolished this systembut some still use it.In the apothecary system, the basic measurement of weight is the grain (gr).The other forms of measurement for weight in this system include the scruple, thedram, the ounce and the pound.For volume, the basic unit of measurement is the minim (m). A minim isequivalent to the amount of water in a drop, which is also equal to one grain. Othermeasurements for volume include a fluid dram, a fluid ounce, a pint, a quart and agallon.Lower case Roman numerals are used in this system of measurement andthese Roman numerals follow the unit of measurement. For example, 4 grains iswritten as gr iv.Below is a table showing the weight and volume apothecary systemmeasures and their approximate equivalents.WEIGHT1 grain IVALENT(S)Weight of a grain ofwheat 60 mg20 grains (gr xx)3 scruples8 drams12 ounces4 quartsVOLUME1 minim1111fluid dramfluid ouncepintquartAPPROXIMATEEQUIVALENT(SQuantity of waterin a drop or 1 grain60 minims8 fluid drams16 fluid ounces2 pintsMetric SystemThe metric system is the most commonly used measurement systemaround the globe with the exception of the United States.Volume measurements are liters (L), cubic milliliters (ml) and cubiccentimeter (cc). This system's volume measurements are used for oral medications,like cough syrups, and with parenteral drug dosages used intramuscularly,subcutaneously and intravenously.The units of weight in this system include kilograms (kg), grams (g),milligrams (mg) and micrograms (mcg).The metric system is for all the people for all the time." (Condorcet, 1791).Four everyday measuring devices that have metric calibrations: a tape measurecalibrated in centimetres, a thermometer calibrated in degrees Celsius, a kilogramweight and an electrical multimeter that measures volts, amperes and ohms.5
1kilometer(km)1000milliliters(mL10millimeters (mm)10centimeters (cm10,000decimeters (dmEQUIVALENT0.001 meter0.01 meter0.1 meter1000 er(dl)1 kiloliter(kl)EQUIVALENT0.001 liter0.01 liter0.1 liter1000 liters1 liter1 centimeter(cm)1 decimeter(dm)1 tiliters (cl)10,000deciliters(dccubiccentimeter (ccWEIGHT1milligram(mg)1centigram (cg)1decigram(dm1kilogram(kg)1kilogram(kg)1 pound(lb.)1 centiliter (cl)1 pound(lb.)1 deciliter (dl)1 pound(lb.)EQUIVALENT0.001 gram0.01 gram0.1 gram1000 grams(g)2.2 ms(cm)4,535.9237decigrams (dg1 kiloliter (kl)Converting Within and Between Measurement SystemsThe table below shows conversion equivalents among the metric, apothecary andhousehold measurement systemsMETRIC1 milliliter4-5 milliliters15-16 millilitersAPOTHECARY15-16 minims1 fluid dram4 fluid drams30 milliliters240-250 milliliters500 milliliters1 liter8 fluid drams or 1 fluidounce8 fluid ounces or 1/2 pint1 pint32 fluid ounces or 1 quart1 milligram60 milligrams300-325 milligrams1 gram1 kilogram1/60 grain1 grain5 grains15-16 grains2.2 pounds6HOUSEHOLD15-16 drops1 teaspoon or 60 drops1 tablespoon or 3-4teaspoons2 tablespoons1 glass or cup2 glasses or 2 cups4 glasses, 4 cups or 1quart
Most Frequently Used ConversationsThe most frequently used conversions are shown below. It is suggested that youmemorize these. If at any point you are not sure of a conversion factor, look it up.Do NOT under any circumstances dispense or prepare a medication that you arenot certain about. Accuracy is required.Converting From One System of Measurement to AnotherConverting one system of measurement to another system of measurementrequires that you know, or you are able to look up, the equivalent unit ofmeasurement for the different systems of measurement.For example, if you have to convert km to miles, you will have to know howmany kms in a mile or how many miles there are in a km; if you have to convertgrains to grams, you will have to know how many grains in a gram or how manygrams there are in a grain; and if you have to convert mg to grains, you will have toknow how many mgs in a grain or how many grains there are in a mg.Once you know the conversion equivalent, you would set up and solve anequation that can be done in a number of different ways, however, for the purposeof this review, we will use ratio and proportion as you have learned earlier in thisTEAS review.Here is an example:If there are 2.2 pounds in one kilogram, how many kilograms are there in160 pounds?0 Pounds : x Kilograms- 72.73 kg is equivalent to 160 pounds7
Here is another example:Example 1:How many mg are there in 34 grains? (1 gr 60 mg)?Mg : Gr- 2040 mg is equivalent to 34 grExample 2:How many mL are there in 4 tablespoons? (1 tbsp. 15 mL)x 60 mL- 60 mL is equivalent to 4 tablespoons.Example 3:How many mL are there in 4 teaspoon? (1 tsp 5 mL)mL 4 tsp : x mL- 20 mL is equivalent to 4 teaspoons.Example 4:How many grams are there in 4 pounds? (1 lb. 454 g)Answer - 116 g is equivalent to 4 pounds.Converting Centigrade(Celsius) and Fahrenheit TemperaturesThree of the primary areas where these different units of temperature aresignificant and important in our everyday lives are in the areas of:reezing point of wateremperature to Fahrenheittemperature is done with the following calculation.ORenheit temperature 9 Celsius temperature 32/5ns.8
Example 1:Convert 54 degrees Celsius to a Fahrenheit temperature.enheit temperature 1.8 x 54 32- 129.2 degrees F is equivalent to 54 degrees CelsiusORConvert 54 degrees Celsius to a Fahrenheit temperature.emperature 9 Celsius temperature 32/5- 129.2 degrees F is equivalent to 54 degrees CelsiusExample 2:Convert 100 degrees Celsius to a Fahrenheit temperature.ature 212 degrees F- 212 degrees F is equivalent to 54 degrees CelsiusORConvert 100 degrees Celsius to a Fahrenheit temperature.temperature 180 3212 degrees FConverting temperatures from Fahrenheit to centigrade or Celsius temperature isdone with the following calculation.Find the Celsius temperature when the Fahrenheit temperature is 129.2 degrees.-32 x 5/9– 32 x 5/99
Common Ingredient Substitutions for Baking and CookingINGREDIENTAll spiceAMOUNT1 teaspoonArrowroot starch1 teaspoonBaking mix1 cupBaking powder1 teaspoonBaking soda1 teaspoonBeer1 cupBrandy¼ cupBreadcrumbs1 cupBroth: beef or chicken1 cupBrown Sugar1 cup, packedButter (salted)1 cupButter (unsalted)1 cupButtermilk1 cup10SUBSTTUTION1/2 teaspoon cinnamon, 1/4teaspoonginger,and1/4teaspoon cloves1 tablespoon flour OR 1 teaspooncornstarch1 cup pancake mix OR 1 cupEasy Biscuit Mixture1/4 teaspoon baking soda plus1/2 teaspoon cream of tartar OR1/4 teaspoon baking soda plus1/2 cup buttermilk (decreaseliquid in recipe by 1/2 cup)4 teaspoons baking powder OR 1teaspoon potassium bicarbonateand 1/3 teaspoon salt. NOTE: Ifthe recipe calls for an acidic liquidsuch as sour cream, yogurt,buttermilk, vinegar, molasses, orcitrus juice, you should replace itwith the same amount of wholemilk1 cup non-alcoholic beer OR 1cup chicken broth1 teaspoon imitation brandyextract plus enough water tomake 1/4 cup1 cup cracker crumbs OR 1 cupmatzo meal OR 1 cup ground oats1 bouillon cube plus 1 cup boilingwater OR 1 tablespoon soy sauceplus enough water to make 1 cupOR 1 cup vegetable broth1 cup white sugar plus 1/4 cupmolasses and decrease the liquidin recipe by 1/4 cup OR 1 cupwhitesugarOR1¼cupsconfectioners' sugar1 cup margarine OR 1 cupshortening plus 1/2 teaspoon saltOR 7/8 cup vegetable oil plus 1/2teaspoon salt OR 7/8 cup lardplus 1/2 teaspoon salt1 cup shortening OR 7/8 cupvegetable oil OR 7/8 cup lard1 cup yogurt OR 1 tablespoonlemon juice or vinegar plusenough milk to make 1 cup
Cheddar Cheese1 cup (shredded)Chervil1 tablespoon choppedfreshChickenbasetablespoon1Chocolate (semisweet)1 ounceChocolate(unsweetened)1 ounceCocoa¼ cupCondensed creammushroom soupof 1 (10.75-ounce) canCorn syrup1 cupCream (half and half)1 cupCream (heavy)1 cupCream (light)1 cupCream of Tartar1 teaspoonEgg1whole(3tablespoons or 1.7 oz)Evaporated milkFlour - Bread1 cup1 cupFlour - cake1 cup1 cup shredded Colby cheddar OR1 cup shredded Monterey Jackcheese1 tablespoon chopped freshparsley1 cup canned or homemadechicken broth or stock. Reduceliquid in recipe by 1 cup1(1-ounce)squareofunsweetened chocolate plus 4teaspoons sugar OR 1 ouncesemisweet chocolate chips plus 1teaspoon shortening3 tablespoons unsweetened cocoaplus 1 tablespoon shortening orvegetable oil1 (1-ounce) square unsweetenedchocolate1 (10.75-ounce) can condensedcream of celery, cream of chicken,or golden mushroom soup1 1/4 cup white sugar plus 1/3cup water OR 1 cup honey OR 1cup light treacle syrup7/8 cup milk plus 1 tablespoonbutter1 cup evaporated milk OR 3/4cup milk plus 1/3 cup butter1 cup evaporated milk OR 3/4cup milk plus 3 tablespoonsbutter2 teaspoons lemon juice orvinegar2 1/2 tablespoons of powderedegg substitute plus 2 1/2tablespoons water OR 1/4 cupliquid egg substitute OR 1/4 cupsilkentofupureedOR3tablespoons mayonnaise OR halfa banana mashed with 1/2teaspoon baking powder OR 1tablespoon powdered flax seedsoaked in 3 tablespoons water1 cup light cream1 cup all-purpose flour plus 1teaspoon wheat gluten (availableat health food stores & somesupermarkets)1 cup all-purpose flour minus 2tablespoons11
Flour –self-rising1 cupGarlic1 cloveGelatin1tablespoon,granulated1 teaspoon, minced1/2 cup , choppedGinger-freshGreen OnionHerbs - fresh7/8 cup all-purpose flour plus 11/2 teaspoons baking powder and1/2 teaspoon of salt1/8 teaspoon garlic powder OR1/2 teaspoon granulated garlicOR 1/2 teaspoon garlic saltreduce salt in recipe2 teaspoons agar agar1/2 teaspoon ground dried ginger1/2 cup chopped onion OR 1/2cup chopped leek OR 1/2 cupchopped shallots1 teaspoon (chopped or wholeleaf) dried herbs1 1/4 cup white sugar plus 1/3cup water OR 1 cup corn syrupOR 1 cup light treacle syrup3/4 teaspoon cayenne pepperplus 1 teaspoon vinegar1 cup tomato sauce plus 1teaspoonvinegarplus1tablespoon sugar1 cup shortening OR 7/8 cupvegetable oil OR 1 cup butter1 tablespoon lemon zest1/2 teaspoon vinegar OR 1teaspoon white wine OR 1teaspoon lime juice1 teaspoon vinegar OR 1 teaspoonwhite wine OR 1 teaspoon lemonjuice1 cup shortening plus 1/2teaspoon salt OR 1 cup butter OR7/8 cup vegetable oil plus 1/2teaspoon salt OR 7/8 cup lardplus 1/2 teaspoon saltHoney1 tablespoon choppedfresh1 cupHot pepper sauce1 teaspoonKetchup1 cupLard1 cupLemon grassLemon juice2 fresh stalks1 teaspoonLime juice1 teaspoonMargarine1 cupMayonnaise1 cup1 cup sour cream OR 1 cup plainyogurtMilk - whole1 cup1 cup soy milk OR 1 cup rice milkOR 1 cup water or juice OR 1/4cup dry milk powder plus 1 cupwater OR 2/3 cup evaporatedmilk plus 1/3 cup waterMustard-prepared1 tablespoonMix together 1 tablespoon driedmustard, 1 teaspoon water, 1teaspoon vinegar and 1 teaspoonsugar12
Onion1 cup, choppedOrange juiceRaisin1 tablespoon1 cupRice (white)1 cup, cookedSemisweetchipschocolate 1 cupShortening1 cupSoysauce½ cupStock--beef or chicken1 cupSweetened condensed 1 (14-ounce) canmilkVegetable oil--forbakingVegetable oil for frying1 cupVinegar1 teaspoonWhite sugar1 cupWine1 cupYeast-active dry1 (.25-ounce) packageYogurt1 cup1 cup131 cup chopped green onions OR 1cup chopped shallots OR 1 cupchopped leeks OR 1/4 cup driedminced onion OR 1/4 cup onionpowder1 tablespoon other citrus juice1 cup dried currants OR 1 cupdried cranberries OR 1 cupchopped pitted prunes1 cup cooked barley OR 1 cupcooked bulgur OR 1 cup cookedbrown or wild rice1 cup chocolate candies OR 1 cuppeanut butter or other flavoredchips OR 1 cup chopped nuts OR1 cup chopped dried fruit1 cup butter OR 1 cup margarineminus 1/2 teaspoon salt fromrecipe1/4 cup Worcestershire saucemixed with 1 tablespoon water1 cube beef or chicken bouillondissolved in 1 cup water3/4 cup white sugar mixed with1/2 cup water and 1 1/8 cupsdry powdered milk: Bring to a boiland cook, stirring frequently,until thickened, about 20 minutes1 cup applesauce OR 1 cup fruitpuree1 cup lard OR 1 cup vegetableshortenin1 teaspoon lemon or lime juiceOR 2 teaspoons white wine1 cup brown sugar OR 1 1/4cups confectioners' sugar OR 3/4cup honey OR 3/4 cup cornsyrup1 cup chicken or beef broth OR 1cup fruit juice mixed with 2teaspoons vinegar OR 1 cup water1 cake compressed yeast OR 21/2 teaspoons active dry yeastOR 2 1/2 teaspoons rapid riseyeast1 cup sour cream OR 1 cupbuttermilk OR 1 cup sour milk
Safety Cooking MeasuresCooking can be fun, but it is also important to be safe in the kitchen. Thereare many potential hazards to be aware of so here are some useful tips for keepingsafe: Spills: if you spill ingredients on the floor, clean up immediately to avoidslipping.Clothing: It’s a good idea to wear an apron and closed shoes or any PPEwhen you are baking. This will keep your clothes clean and your feet safe fromfalling objects or spills. It’s also a good idea to keep your hair tied back away fromyour face to prevent it from falling into the food you are making.Sharp implements and equipment: Cooking often requires the use of knives,beaters, mixers and other implements and equipment which could be dangerous.Be aware when using sharp knives. Never put your hand into a mixer or any otherequipment that is turned on or moving. Make sure your hands are dry beforetouching electrical switches. If you do cut yourself, clean the wound and apply aplaster before continuing. Always observe preventive measures when cooking.Storage: Store your ingredients and equipment in such a way that they areeasy to reach and will not fall on you or anyone else or may cause any hazards.Keep ingredients covered, preferably in a sealed container, to keep them fresh andfree from contamination.What’s MoreDirection: Complete the unit of measurement to each of the following. Write youranswer on the box provided below.Measurement SystemMetricApothecaryHousehold15-16 drops1 pint1 liter1 glass or cup1 fluid dram14
What I Can DoDirection: Complete the table belowCommon Ingredient Substitutions for Baking and CookingINGREDIENTAMOUNTBaking powder1 teaspoonButtermilk1 cupCocoa¼ cupCream (heavy)1 cupLard1cupLemon juice1 teaspoonVinegar1 teaspoonSUBSTITUTIONAssessmentI. Direction: Select the letter of the correct answer. Write your answers on aseparate sheet of paper.1. It is the act of changing from one form to another.a. conversionb. measurementc. equivalent2. It is the act of replacing one from one form to another.a. conversionb. measurementc. equivalent3. It is the oldest form of measurement.a. apothecaryb. metricc. household4. It is the most common system of measurement.a. apothecaryb. meterc. household5. One pint is how many millilitres in metric system?a. 500b. 700c. 60015d. substitutiond. substitutiond. all of the aboved. metricd. 800
6. How many pounds are there in one kilogram?a. 1.2b. 27. One gram is equivalent to how many milligrams?a. 100b. 1, 000c. 2.2d. 2.1c. 10, 000d. 1, 5008. If there are 2.2 pounds in one kilogram, how many pounds are there in32 kg.?a. 64.4b. 64c. 70d. 70.49. How many mL are there in 4.4 liters?a. 4,400b. 4,000c. 400d. 44,00010. Convert 100 degrees Celsius to a Fahrenheit temperature.a. 44 ͦFb. 45 ͦFc. 54 ͦFd. 64 ͦFAdditional ActivitiesDirection: Find the solution of the following conversion problems.a. How many ml are there in 6 teaspoon?b. 200 lbs kgc. How many ml are there in 10 tablespoons?d. How many pounds (lbs) are there in 150 kg?Answer KeysWhat I knowI. Answers may varyII. II. Give at least five (5) systems of measurement.III.1.teaspoon (also t or tsp.)2.tablespoon (also T, tbl., tbs., or tbsp.)3.fluid ounce (also fl oz)4. gill (about 1/2 cup)5.cup (also c)6.pint (also p, pt, or fl pt - Specify Imperial or US)7.quart (also q, qt, or fl qt - Specify Imperial or US) 8.gallon (also g or gal –III. 1. What is the difference between metric and apothecary systems ofmeasurements?Metric system of measurement is it is a decimal system, otherdenominations of measure in the system are easily and quickly generated asa 10nth multiple at the basic unit. To convert from larger to smaller units,16
one need only move the decimal the appropriate number of places to theright. The decimal is moved to the left to convert from smaller to larger units.On the other hand, the apothecary system, t he basic measurement ofweight is the grain (gr). The other forms of measurement for weight in thissystem include the scruple, the dram, the ounce and the pound.2.What are the most frequently used conversions?The Ten Most Frequently Used Conversions3.1 Kg 1,000 g.4. 1 Kg 2.2 lbs.5.1 L 1,000 mL.6. 1 g 1,000 mg.7. 1 mg 1,000 mcg.8.1 gr 60 mg.9. 1 oz. 30 g or 30 mL.10.1 tsp 5 mReferences m/lesson-22.html17
0.001 gram 1 centimeter (cm) 0.01 meter 1 centiliter (cl) 0.01 liter 1 centigra m (cg) 0.01 gram 1 decimeter (dm) 0.1 meter 1 deciliter (dl) 0.1 liter 1 decigram (dm 0.1 gram 1 kilometer (km) 1000 meters 1 kiloliter (kl) 1000 liters 1 kilogram (kg) 1000 grams (g) 1000 milliliters (mL 1 liter 1 kilogram (kg) 2.2 pounds (lbs.) 1 milliliter
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.
Teacher’s Book B LEVEL - English in school 6 Contents Prologue 8 Test paper answers 10 Practice Test 1 11 Module 1 11 Module 2 12 Module 3 15 Practice Test 2 16 Module 1 16 Module 2 17 Module 3 20 Practice Test 3 21 Module 1 21 Module 2 22 Module 3 25 Practice Test 4 26 Module 1 26 Module 2 27 Module 3 30 Practice Test 5 31 Module 1 31 Module .
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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).
Level 1 Diploma in Introduction to Professional Cookery (7100 -81) - QCF 7 1.2 Unit route Level 1 Diploma in Introduction to Professional Cookery is also available as a unit route (7100-91). Unit route is a flexible way of offering learners CPD opportunities, as well as it enables learners to
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