Commercial Cookiing

Topics: Measuring cup, Cooking utensils, Kitchenware Pages: 81 (20351 words) Published: March 8, 2013
Republic of the Philippines DEPARTMENT OF EDUCATION

K to 12 Basic Education Curriculum
Technology and Livelihood Education
Learning Module

COMMERCIAL COOKING
EXPLORATORY COURSE Grades 7 and Grade 8
TABLE OF CONTENTS

Page What is this Module About ? ..........................................................................................................2

How do you Use this Module .........................................................................................................3 LESSON 1 – Use and maintain kitchen tools and equipment ............................................. 5-31 LESSON 2 – Perform mensuration and calculations ......................................................... 32-51 LESSON 3 –Interpret kitchen lay-out .................................................................................. 52-61 LESSON 4 –Interpret Plans and Drawings ........................................................................ 62-72 LESSON 5 – Practice Occupational Safety and Health ...................................................... 73-98

ANSWER KEYS………………………….................……………………………………………....99

Acknowledgment .......................................................................................................................104

K to 12 Basic Education Curriculum Technology and Livelihood Education – Commercial Cooking

1

What Is This Module About?
Welcome to the world of Commercial Cooking! This Module is an exploratory course which leads you to Commercial Cooking National Certificate Level II ( NC II)1. It covers 4 common competencies that a Grade 7 / Grade 8 Technology and Livelihood Education (TLE) student like you ought to possess, namely: 1) Use use and maintain kitchen tools and equipment;

2) Perform mensuration and calculation; 3) Interpret kitchen layout, and 4) Practice occupational safety and health. These 4 common competencies are covered separately in 5 Lessons . As shown below, each Lesson is directed to the attainment of one or two learning outcomes: Lesson 1 – Use and maintain kitchen tools and equipment LO1. Utilize kitchen tools and equipment LO 2. Maintain kitchen tools, equipment and working area LO 3. Store and stack kitchen tools and equipment Lesson 2 – Perform mensuartion and calculation LO 1. Carry out measurement and calculations in a required tasks LO 2. Calculate cost of production Lesson 3 – Interpret kitchen lay-out LO1. Read and interpret kitchen plans LO2. Create kitchen lay-out Lesson 4 – Practice occupational safety and health LO 1.Identify hazards and risks LO 2 Control hazards and risks Your success in this exploratory course on Commercial Cooking is shown in your ability to perform the following at the end of this Module: 1NATIONAL

CERTIFICATE (NC) is a certification issued to individuals who achieved all the required units of competency for a national qualification as defined under the Training Regulations. NCs are aligned to specific levels within the PTQF. (TESDA Board Resolution No. 2004-13, Training Regulations Framework) NATIONAL CERTIFICATE LEVEL refers to the four (4) qualification levels defined in the Philippine TVET Qualifications Framework (PTQF) where the worker with: a. NC I performs a routine and predictable tasks; has little judgment; and, works under supervision; b. NC II performs prescribe range of functions involving known routines and procedures; has limited choice and complexity of functions, and has little accountability;

K to 12 Basic Education Curriculum Technology and Livelihood Education – Commercial Cooking

2

How Do You Use This Module?
This Module has 4 Lessons. Each Lesson has the following: Learning Outcomes Performance Standards Materials References Definition of Terms What Do You Already Know? (Pretest)  What Do You Need to Know? ( Information Sheet)  How Much Have You Learned? ( Self-check)  How Do You Apply What You Learned? (Activity Sheet /Operation Sheet /Job Sheet)  How Well Did...
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